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

Arcanjo, N.M.O.; Ventanas, Sonia; González‐Mohíno, Alberto; Madruga, Marta Suely; Estévez, Mario

doi:10.1002/jsfa.9278

Cited by 12 publications

(12 citation statements)

References 54 publications

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“…In recent years, sound scientific evidences from studies in experimental animals have contributed to identify the precise pathological mechanisms of dietary protein oxidation products. Most of these advances have been made on oxidized tyrosine, commonly found in processed muscle foods and red meat digests (Arcanjo, Ventanas, González‐Mohíno, Madruga, & Estévez, ; Rombouts et al., ; Soladoye et al., ). Dietary tyrosine oxidation products (dityrosines being the most abundant) have been found to reach, accumulate, and display pathological effects on target organs (Figure ).…”

Section: Pathogenesis Of Dietary Protein Oxidation: Recent Advancesmentioning

confidence: 99%

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

Estévez

Xiong

2019

Journal of Food Science

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116

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The exposure to reactive oxygen species (ROS) is an inevitable consequence of living in an aerobic world. The species contribute to the occurrence of oxidative stress in humans in which an uncontrolled production of ROS exceeds the endogenous antioxidant defences leading to the oxidative damage to essential cellular components, such as lipids, proteins, and DNA. The influence of diet on the modulation of the systemic redox status is recognized and, while some dietary components are found to be protective (that is, fruits and vegetables), others are recognized as pro‐oxidants (that is, processed meat and other animal‐source protein foods). Oxidized proteins and amino acids are potential promoters of luminal and postprandial oxidative stress; preliminary studies have actually reported noxious effects of these species in cultured cells and in experimental animals. However, the underlying pathological mechanisms remain poorly understood. The application of advanced methodological approaches based on mass spectrometric technologies and OMICS disciplines has enabled the elucidation of the molecular basis of the pathological effects of dietary oxidized proteins and amino acids. The present review collects the most recent evidences of the health risks of dietary protein oxidation and proposes reasonable hypotheses and future perspectives on the field.

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Section: Pathogenesis Of Dietary Protein Oxidation: Recent Advancesmentioning

confidence: 99%

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

Estévez

Xiong

2019

Journal of Food Science

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116

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“…However, most studies do not report a digest pretreat of samples. Arcanjo et al (2019) and Ozyurt and Otles (2020) used meat homogenates (1:10 w/v) prepared with 100 nM Na 3 PO 4 buffer and 8 M urea, which were filtered and detected. A variety of different buffers are used.…”

Section: Fluorescence Spectrometrymentioning

confidence: 99%

“…Furthermore, the slit width is selected according to the state of the sample. Arcanjo et al (2019) reported a slit width of 10 mm for excitation and emission, while Wang et al (2020) and Feng et al (2015) reported excitation and emission slit widths of 5 mm. Fluorescence spectroscopy is one of the most used methods by researchers.…”

Section: Fluorescence Spectrometrymentioning

confidence: 99%

Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies

Yang

Ding

et al. 2022

Comp Rev Food Sci Food Safe

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Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age‐related diseases. From the perspective of food safety and human health, protein‐oxidation products in food are the main concern of consumers, health management departments, and the food industry. This review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food‐processing industry has been discussed. Food‐derived dityrosine primarily originates from high‐protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.

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“…The oxidative deterioration of lipid and protein is a major concern for food technologists due to the loss of sensory quality associated with those processes. Several studies have demonstrated that lipid and protein oxidative processes cause flavour, texture and colour deterioration in meat systems (Smaoui et al ., , ; Arcanjo et al ., ). Equally, it is well known that the growth of several pathogenic bacteria and oxidative reactions affect the shelf life and overall quality of meat (Blanco et al ., ; Laranjo et al ., ).…”

Section: Introductionmentioning

confidence: 98%

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Fourati

Smaoui

Hlima

et al. 2019

Int J of Food Sci Tech

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Summary Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9‐point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products.

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

Cited by 12 publications

References 54 publications

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

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

Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

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