Galloylated Polyphenols as Inhibitors of Hemoglobin-Catalyzed Lipid Oxidation in Fish Muscle

Neira, Jacobo Iglesias; Pazos, Manuel; Maestre, Rodrigo; Torres, Josep Lluı́s; Medina, Isabel

doi:10.1021/jf200295c

Cited by 17 publications

(6 citation statements)

References 43 publications

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“…Therefore, part of the astaxanthin and tocopherol would be recovered and remain active, thus more effectively inhibiting the formation of peroxides and at the same time protecting the content of polyunsaturated fatty acids. [48,50,51].…”

Section: Protective Effect Of Astaxanthin In Cooked Salmon Pastementioning

confidence: 99%

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

et al. 2021

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Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.

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Section: Protective Effect Of Astaxanthin In Cooked Salmon Pastementioning

confidence: 99%

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

et al. 2021

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“…To control Hb oxidation and Hb-induced lipid oxidation, the antioxidants including polyphenols and ascorbic acid are adopted because of their strong antioxidant properties. − ,− As a member of poly-phenolic compounds in plants, flavonoids have received increasing attention in human diet. − Numerous reports have indicated that free radical scavenging and metal chelating are usually considered as the important mechanisms responsible for the antioxidant properties of flavonoids . In a previous study, it has been demonstrated that gallic acid could act as a reductant to dose-dependently retard Hb oxidation by reducing met-Hb formation .…”

Section: Introductionmentioning

confidence: 99%

Binding of Quercetin to Hemoglobin Reduced Hemin Release and Lipid Oxidation

Tian

Lan

2022

J. Agric. Food Chem.

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The interactions between quercetin and bovine (or human) hemoglobin (Hb) were systematically investigated by fluorescence, UV−vis absorption spectroscopy, and molecular docking to demonstrate the structural mechanism by which quercetin affected the Hb redox state and stability. Quercetin could interact with the central cavity of the Hb molecule with one binding site to generate an Hb−quercetin complex, and the hydrophobic interaction played an important role in the formation of the complex. The binding constant for the Hb−quercetin complex at 298 K was observed to be 1.25 × 10 4 M −1 . In addition, quercetin effectively inhibited Hb-induced lipid oxidation in liposomes or washed muscles, which was ascribed to the conversion to oxy-Hb and decreased hemin dissociation from met-Hb. Consistent with its lower abilities to bind Hb and scavenge free radicals, rutin (i.e., quercetin-3-rhamnosylglucsoside) did not significantly influence the redox state of Hb nor reduce hemin release from Hb, and subsequently, it less effectively inhibited Hb-induced lipid oxidation than quercetin. Altogether, the results herein provide novel insights into the antioxidant mechanism for quercetin and are beneficial to the application of natural quercetin in Hb-containing foods.

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“…Pro-oxidants present in muscle tissue and the parts of viscera remaining after gibbing, which were washed out by the melting ice might be other factors affecting the oxidation potential of the compared fish species. In this case myoglobin might be the main pro-oxidant (Undeland et al 2004, Neira et al 2011. It plays an important role in oxidation of muscle lipids, especially in the presence of peroxides and hydroperoxides, in which case it can be converted to ferryl myoglobin, thus being the main source of haematin and free ion iron.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Tokarczyk¹,

Bieńkiewicz²,

Suryn³

2017

Acta Ichthyol. Piscat.

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Tokarczyk G., Bienkiewicz G., Suryn J. 2017. Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage. Acta Ichthyol. Piscat. 47 (3): 249-258.Background. During ice storage of fish a series of biochemical changes occur at a relatively rapid pace. The changes involve both nitrogen compounds and the lipid fraction. Lipid damage, through hydrolysis and oxidation reactions, can lead to important losses in nutritive value and quality during chilled storage. Oxidised lipids are a source of free radical compounds and highly reactive peroxides. The aim of this study was to assess the quality of two economically valuable species of Baltic fish, especially the quality of lipids, during storage in ice. Materials and methods. The analysis involved two Baltic fish: cod, Gadus morhua Linnaeus, 1758-a lean fish (about 1% of fat in flesh) and flounder, Platichthys flesus (Linnaeus, 1758)-an average-fat fish (about 4% of fat in flesh). Descriptive testing was used for quality determination of fish and the chemical changes of nitrogen compounds (TVB-N)(Total volatile bases nitrogen) and lipids (PV-peroxide value and AsV-anisidine value) were analysed. Changes of FA (fatty acids) were based on the qualitative interpretation of chromatograms. Results. In cod, peroxide value reached after 10 days a value of 45.47 mg O* • 100 g -1 of lipids. In flounder peroxide value reached the maximum of 26.98 mg O* • 100 g -1 after 12 days. The initial anisidine values did not differ significantly and remained at a similar level during storage. It was found that the most significant changes involved loss of EPA. After fifteen days flounder lost approximately 6.81 mg of EPA • g -1 of fat (about 10% of initial amount), whereas cod about 9 mg EPA • g -1 of fat (about 26.5% of initial amount). The observed loss of DHA was much lower, in particular in flounder. Conclusion. Different dynamics of oxidative changes were observed. In cod primary oxidation products increased linearly but in flounder such dynamic growth occurred after 12 days of storage still being almost twice as low as that of cod. No significant differences were observed in the secondary oxidation products between the fish. The level of PUFA and especially the level of EPA and DHA decreased. The loss of PUFA were higher in the lipid fraction of cod than flounder and were respectively about 2 pp and about 0.4 pp for each day of storage. Moreover, the dynamics of loss of EPA was greater than DHA.

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Galloylated Polyphenols as Inhibitors of Hemoglobin-Catalyzed Lipid Oxidation in Fish Muscle

Cited by 17 publications

References 43 publications

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

Binding of Quercetin to Hemoglobin Reduced Hemin Release and Lipid Oxidation

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

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