Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

Utrera, Mariana; Estévez, Mario

doi:10.1016/j.foodchem.2012.04.101

Cited by 46 publications

(21 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…TRY is an essential amino acid, and the TRY requirement is set at 4 mg/kg per day. Since TRY acts as building blocks in protein biosynthesis and is the precursor of neurotransmitters such as serotonin, preserving the integrity and availability of TRY in foods is particularly important (Utrera & Estévez, ). Figure shows the evolution of the TRY level during the assay of BSA, C, and MP suspensions with free radical‐generating system and these suspensions with the free radical‐generating system combined with NaNO 2 (BSAN, CN, and, MPN suspensions).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions

Özyurt

Ötleş

2020

J Food Biochem

View full text Add to dashboard Cite

The aim of this study is to investigate the effect of sodium nitrite (NaNO2) on protein oxidation and the use of 3‐nitrotyrosine (3NT) as a protein oxidation marker in suspensions of the food protein. Food proteins, namely bovine serum albumin, casein, and myofibrillar protein, were suspended in 100 mM sodium phosphate buffer and nitrated with 25 µM iron (III) chloride, 2.5 mM hydrogen peroxide, and 150 mg/kg NaNO2 at 37°C for a period of 24 hr. The food protein suspensions were analyzed at different sampling periods for the loss of tryptophan (TRY) residues as well as the formation of Schiff bases (SBs), protein carbonyls, 3NT, and dityrosine (DT). It was found that NaNO2 has pro‐oxidant activity in NaNO2‐added food protein suspensions due to the increased amounts of SBs, protein carbonyls, 3NT, and DT as well as decreased TRY fluorescence. Positive correlations between the 3NT and other protein oxidation markers except for TRY fluorescence were found in NaNO2‐added food protein suspensions. In conclusion, these findings on the detection of 3NT indicate that it might be a useful tool as a new protein oxidation biomarker in food samples. Practical applications Sodium nitrite (NaNO2) supports protein oxidation in different food protein suspension. 3‐nitrotyrosine (3NT) was found in food protein suspensions and can be a potential biomarker for protein nitration in food sample due to potential relationship between 3NT and other oxidation markers. The results showed that this study has formed novel insight into interaction between NaNO2 and food proteins and indicate that it might affect the food quality and its nutritional value. Moreover, the relationship between protein oxidation/nitration and food quality as well as the comprehension of the scientific and technological meaning of these phenomena has been hindered because of the lack of knowledge about the basic chemistry behind the protein oxidation and nitration pathways. For the clarification of these phenomena, further studies are still needed.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Excitation and emission slit widths were set at 5 nm. The concentration of TRY in the samples was calculated with the corresponding standard curves of BSA, C, and M suspensions (Utrera & Estévez, ).…”

Section: Methodsmentioning

confidence: 99%

Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions

Özyurt

Ötleş

2020

J Food Biochem

View full text Add to dashboard Cite

show abstract

“…Diverse transition metals are able to catalyze this reaction and iron may be the most relevant from the food science perspective (Estévez ). TRP oxidation by Fe 2+ and Cu 2+ was studied by Utrera and Estévez () who reported that both metals, in combination or not with hydrogen peroxide, caused a significant reduction of TRP fluorescence in an in vitro model system. The formation of ROS from molecular oxygen by Fenton‐type mechanisms may be promoted by both metals even in trace concentrations (Dubinina and others ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

Villaverde

Morcuende

Estévez

2014

Journal of Food Science

View full text Add to dashboard Cite

This study provides insight on the action of curing agents on meat proteins during processing of fermented sausages. This chemistry background provides understanding of the potential influence of the oxidative and nitrosative damage to proteins on the quality of processed muscle foods. The study provides novel information on the impact of the combination of nitrite and ascorbate on the chemical deterioration of proteins and the influence on particular quality traits of fermented sausages. These data may be of interest for the design of cured muscle foods of enhanced quality.

show abstract

“…This antioxidant effect may be attributed to the elevated concentration of phenolic acids and polyphenols in the wines under study. Utrera and Estévez showed the effectiveness of assorted phytochemicals as inhibitors of tryptophan oxidation in vitro . The protection of tryptophan may not only be regarded as a beneficial effect in terms of nutritional value.…”

Section: Resultsmentioning

confidence: 99%

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

et al. 2018

Self Cite

View full text Add to dashboard Cite

Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.

show abstract

Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

Cited by 46 publications

References 35 publications

Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions

Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions

Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Contact Info

Product

Resources

About