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Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.
J Agric Food Chem. 2008 Nov 26; 56(22):10933-40.JA

Abstract

The effect of selected phenolic compounds, namely, gallic acid, cyanidin-3-glucoside, (+)-epicatechin, chlorogenic acid, genistein and rutin (50 and 200 microM), and alpha-tocopherol (50 microM) against the oxidation of oil-in-water emulsions (37 degrees C/10 days) containing 1% myofibrillar proteins (MPs), was investigated. Emulsions containing 1% bovine serum albumin (BSA) were also prepared for comparative purposes. Protein oxidation was assessed by measuring the loss of natural tryptophan fluorescence and the protein carbonyl gain by using fluorescence spectroscopy. Lipid oxidation was concurrently analyzed by measuring the increase of conjugated dienes (CDs) and hexanal. Proteins inhibited lipid oxidation in oil-in-water emulsions, and MPs showed a more intense antioxidant activity than BSA. MPs were also more resistant to oxidative deterioration than BSA. The different antioxidant capacity of MPs and BSA and their susceptibility to suffer oxidative reactions might be derived from their different amino acid composition and three-dimensional structures. The addition of the phenolic compounds resulted in a variety of effects, including both antioxidant and pro-oxidant effects. Gallic acid, cyanidin-3-glucoside, and genistein were the most efficient inhibitors of lipid and protein oxidation. The chemical structure of the phenolic compounds as well as the nature and conformation of the proteins were greatly influential on the overall effect against oxidative reactions.

Authors+Show Affiliations

Department of Applied Chemistry and Microbiology, University of Helsinki, Helsinki, Finland. mario.estevez@helsinki.fiNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18975964

Citation

Estévez, Mario, et al. "Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-water Emulsions: Interaction With Lipids and Effect of Selected Phenolic Compounds." Journal of Agricultural and Food Chemistry, vol. 56, no. 22, 2008, pp. 10933-40.
Estévez M, Kylli P, Puolanne E, et al. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds. J Agric Food Chem. 2008;56(22):10933-40.
Estévez, M., Kylli, P., Puolanne, E., Kivikari, R., & Heinonen, M. (2008). Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds. Journal of Agricultural and Food Chemistry, 56(22), 10933-40. https://doi.org/10.1021/jf801784h
Estévez M, et al. Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-water Emulsions: Interaction With Lipids and Effect of Selected Phenolic Compounds. J Agric Food Chem. 2008 Nov 26;56(22):10933-40. PubMed PMID: 18975964.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds. AU - Estévez,Mario, AU - Kylli,Petri, AU - Puolanne,Eero, AU - Kivikari,Riitta, AU - Heinonen,Marina, PY - 2008/11/4/pubmed PY - 2009/4/4/medline PY - 2008/11/4/entrez SP - 10933 EP - 40 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 22 N2 - The effect of selected phenolic compounds, namely, gallic acid, cyanidin-3-glucoside, (+)-epicatechin, chlorogenic acid, genistein and rutin (50 and 200 microM), and alpha-tocopherol (50 microM) against the oxidation of oil-in-water emulsions (37 degrees C/10 days) containing 1% myofibrillar proteins (MPs), was investigated. Emulsions containing 1% bovine serum albumin (BSA) were also prepared for comparative purposes. Protein oxidation was assessed by measuring the loss of natural tryptophan fluorescence and the protein carbonyl gain by using fluorescence spectroscopy. Lipid oxidation was concurrently analyzed by measuring the increase of conjugated dienes (CDs) and hexanal. Proteins inhibited lipid oxidation in oil-in-water emulsions, and MPs showed a more intense antioxidant activity than BSA. MPs were also more resistant to oxidative deterioration than BSA. The different antioxidant capacity of MPs and BSA and their susceptibility to suffer oxidative reactions might be derived from their different amino acid composition and three-dimensional structures. The addition of the phenolic compounds resulted in a variety of effects, including both antioxidant and pro-oxidant effects. Gallic acid, cyanidin-3-glucoside, and genistein were the most efficient inhibitors of lipid and protein oxidation. The chemical structure of the phenolic compounds as well as the nature and conformation of the proteins were greatly influential on the overall effect against oxidative reactions. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18975964/Oxidation_of_skeletal_muscle_myofibrillar_proteins_in_oil_in_water_emulsions:_interaction_with_lipids_and_effect_of_selected_phenolic_compounds_ L2 - https://doi.org/10.1021/jf801784h DB - PRIME DP - Unbound Medicine ER -