Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Tang, Changbo; Zhang, Wangang; Zou, Yufeng; Xing, Lujuan; Zheng, Hao; Xu, Xinglian

doi:10.1016/j.foodhyd.2017.01.006

Cited by 80 publications

(71 citation statements)

References 39 publications

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“…Thus, besides well-characterized glycated and oxidized amino acids [23], such hydrolyzates can contain adducts originating from oxidized fatty acids [51], i.e., ALEs [52]. Plant secondary metabolites, for example, phenolics, can form protein adducts as well: during the last decades it was shown for ferulic acid, hydroxytyrosol [53], epigallocatechin [54], rosmarinic acid [55] and many other representatives of this structural group. Moreover, the possibility of protein adduct formation needs to be considered for antraquinons [56] and sterols as well [57].…”

Section: Short-term Drought Modulates Activation Of Nf-kb In Sh-sy5y mentioning

confidence: 99%

Does Protein Glycation Impact on the Drought-Related Changes in Metabolism and Nutritional Properties of Mature Pea (Pisum sativum L.) Seeds?

Leonova

Popova

Tsarev

et al. 2020

IJMS

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Protein glycation is usually referred to as an array of non-enzymatic post-translational modifications formed by reducing sugars and carbonyl products of their degradation. The resulting advanced glycation end products (AGEs) represent a heterogeneous group of covalent adducts, known for their pro-inflammatory effects in mammals, and impacting on pathogenesis of metabolic diseases and ageing. In plants, AGEs are the markers of tissue ageing and response to environmental stressors, the most prominent of which is drought. Although water deficit enhances protein glycation in leaves, its effect on seed glycation profiles is still unknown. Moreover, the effect of drought on biological activities of seed protein in mammalian systems is still unstudied with respect to glycation. Therefore, here we address the effects of a short-term drought on the patterns of seed protein-bound AGEs and accompanying alterations in pro-inflammatory properties of seed protein in the context of seed metabolome dynamics. A short-term drought, simulated as polyethylene glycol-induced osmotic stress and applied at the stage of seed filling, resulted in the dramatic suppression of primary seed metabolism, although the secondary metabolome was minimally affected. This was accompanied with significant suppression of NF-kB activation in human SH-SY5Y neuroblastoma cells after a treatment with protein hydrolyzates, isolated from the mature seeds of drought-treated plants. This effect could not be attributed to formation of known AGEs. Most likely, the prospective anti-inflammatory effect of short-term drought is related to antioxidant effect of unknown secondary metabolite protein adducts, or down-regulation of unknown plant-specific AGEs due to suppression of energy metabolism during seed filling.

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Section: Short-term Drought Modulates Activation Of Nf-kb In Sh-sy5y mentioning

confidence: 99%

Does Protein Glycation Impact on the Drought-Related Changes in Metabolism and Nutritional Properties of Mature Pea (Pisum sativum L.) Seeds?

Leonova

Popova

Tsarev

et al. 2020

IJMS

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“…Cao et al [ 35 ] studied the impact of gallic acid at various concentrations on the gelling properties of oxidized myofibrillar proteins in which during the reaction, disulfide bonds were dominant. However, Tang et al [ 36 ] also found that rosmarinic acid–protein had the adverse impacts on myofibrillar protein gelation. As a consequence, water holding capacity was decreased and gel strength was weakened [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…However, Tang et al [ 36 ] also found that rosmarinic acid–protein had the adverse impacts on myofibrillar protein gelation. As a consequence, water holding capacity was decreased and gel strength was weakened [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

Munir

Javed

et al. 2020

Polymers

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The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break (EAB) but improved tensile strength (TS). Significant (p < 0.05) decreases in the solubility of films and water vapor permeability (WVP) were also perceived in GTE-containing films. Transparency and color were also affected, depending upon the concentration and pH. Films prepared at an acidic pH demonstrated significantly (p < 0.05) improved WVP, transparency, solubility, and thermal stability compared to those prepared at an alkaline pH. The protein pattern of films revealed a strong interaction between phenolic compounds of GTE and surimi proteins as evidenced by the presence of a myosin heavy chain (MCH) at the top of the gel. Generally, the addition of GTE at an acidic pH had significantly (p < 0.05) greater impact on film properties than at an alkaline pH and could offer great potential for surimi protein-based edible films with improved properties.

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“…CE, RE and BHA had marked effects on inhibiting protein and lipid oxidation, thus reducing the loss of protein gel‐forming ability. In the study of Tang et al , it was observed that gelation properties in the presence of a low concentration of rosmarinic acid were improved by formation of Arg/His‐RosA‐Cys adducts, thus affecting the conjugation of proteins. Cao et al also confirmed that gallic acid could react with MP by formation of crosslinkages and protein aggregation and, hence, contributed to the enhancement of MP gelation.…”

Section: Resultsmentioning

confidence: 99%

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

et al. 2019

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BACKGROUND Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat‐based filler in frozen pork dumplings stored at −18 °C were investigated. RESULTS CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid‐reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION The addition of phenolic‐rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry

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Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Cited by 80 publications

References 39 publications

Does Protein Glycation Impact on the Drought-Related Changes in Metabolism and Nutritional Properties of Mature Pea (Pisum sativum L.) Seeds?

Does Protein Glycation Impact on the Drought-Related Changes in Metabolism and Nutritional Properties of Mature Pea (Pisum sativum L.) Seeds?

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

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