An evaluation of heat on protein oxidation of soy protein isolate or soy protein isolate mixed with soybean oil in vitro and its consequences on redox status of broilers at early age

Abstract

ObjectiveThe objective of this study was to evaluate effects of heat treatment and soybean oil inclusion on protein oxidation of soy protein isolate (SPI) and of oxidized protein on redox status of broilers at an early age.MethodsSPI mixed with soybean oil (SPIO) heated at 100°C for 8 h was used to evaluate protein oxidation of SPI. A total of two hundred and sixteen 1-day-old Arbor Acres chicks were divided into 3 groups with 6 replicates of 12 birds, receiving basal diet (CON), heat-oxidized SPI diet (HSPI) or mixture of SPI and 2% soybean oil diet (HSPIO) for 21 d, respectively.ResultsIncreased protein carbonyl, decreased protein sulfhydryl of SPI were observed as heating time increased in all treatments (p<0.05). Addition of 2% soybean oil increased protein carbonyl of SPI at 8 h heating (p<0.05). Dietary HSPI and HSPIO decreased the average daily gain of broilers as compared with the CON (p<0.05). Broilers fed HSPI and HSPIO exhibited decreased glutathione (GSH) in serum, catalase activity and total sulfhydryl in liver and increased malondialdehyde (MDA) and protein carbonyl in serum, advanced oxidation protein products (AOPPs) in liver and protein carbonyl in jejunal mucosa as compared with that of the CON (p<0.05). Additionally, broilers receiving HSPIO showed decreased glutathione peroxidase activity (GSH-Px) in serum, GSH and hydroxyl radical scavenging capacity in liver, GSH-Px activity in duodenal mucosa, GSH-Px activity and superoxide anion radical scavenging capacity in jejunal mucosa and increased AOPPs in serum, MDA and protein carbonyl in liver, MDA and AOPPs in jejunal mucosa (p<0.05).ConclusionProtein oxidation of SPI can be induced by heat and soybean oil and oxidized protein resulted in redox imbalance in broilers at an early age.

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

“…(), the concentration of protein carbonyls in bacon subjected to a smoking process (max. T ª = 80 °C for 3.5 hr) is 80 nmol/mg protein while the concentration of such protein oxidation products in soy protein isolate heated for 8 hr at 100 °C is only 10 nmol/mg protein (Zhang et al., ). A sustained intake of red meat has been found to increase markers of inflammation and systemic oxidative damage to lipids and proteins in experimental animals (Jakobsen et al., ; Turner, Keogh, Meikle, & Clifton, ; Van Hecke et al., ).…”

The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

“…Fe 2+ promotes the oxidation of lipids and proteins in a dose-dependent manner and highlights the pro-oxidant role of oxymyoglobin in such reactions. The functionality and digestibility of food proteins such as soy, meat, fish, milk, and myoglobin were shown to be affected by formation of 4-hydroxy-2-nonenal (4-HNE) and malondialdehyde (MDA) via covalent modification (Gurbuz and Heinonen, 2015;Hu et al, 2017;Suman et al, 2014;Zhang et al, 2017;Zhou et al, 2015).…”

Investigations of the oxidative stability of rendered protein meals and their suitability as feed ingredients

“…These results show that in general, antioxidants may impact color, UD, PDI and expansion ratio for most products. No differences were observed for density (P = 0.17), durability (P = 0.72), or expansion ratio (P = 0.51) in beef meat and bone meal without antioxidants compared to product treated with BHA/BHT (Table 5. 6). This would suggest that in this product under these processing conditions, antioxidant inclusion did not alter these traits.…”

“…In the case of chicken by-product meal, product treated with BHA/BHT was less dense (P <0.01) and had a lower expansion ratio (P < 0.01) than product treated without antioxidants or with mixed tocopherols (Table 5. 6). Furthermore, product treated with BHA/BHT tended to be less durable (P = 0.07) than product treated without antioxidants or with mixed tocopherols (Table 5.6).…”

“…Heating has been shown to induce protein oxidation in products as varied as soy protein isolate and lamb. [5][6][7] Pressure has also been shown to induce oxidation of lipids in the presence of muscle tissue by releasing free iron. 8 Another factor to consider is that products with greater lipid contents have the potential to induce free radical formation, leading to protein oxidation.…”