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

Abstract

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.

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

“…Therefore, in high a w (0.84), high TBARS and carbonyl contents were associated. Cross-links of protein and lipid oxidation may occur due to the presence of malonaldehyde [15,46,47]. The formation of carbonyls (aldehydes and ketones) in proteins may be due to the covalent binding to nonprotein carbonyl compounds, such as malonaldehyde [6,15] (Figure 3D).…”

Trendbericht Lebensmittelchemie

“…Einige Wissenschaftler meinen, die Aufnahme von Proteinoxidationsprodukten aus der Nahrung sei eine "lautlose Bedrohung der menschlichen Gesundheit". 18) Oxidierte Nahrungsproteine sind möglicherweise nicht vollständig verdaubar und übertragen eventuell oxidative Schäden auf den Menschen. 2,18) Um hier Struktur-Wirkungsbeziehungen aufzustellen, ist es erforderlich herauszufinden, wie stark Menschen den einzelnen oxidierten Proteinen und Aminosäuren ausgesetzt sind.…”

“…18) Oxidierte Nahrungsproteine sind möglicherweise nicht vollständig verdaubar und übertragen eventuell oxidative Schäden auf den Menschen. 2,18) Um hier Struktur-Wirkungsbeziehungen aufzustellen, ist es erforderlich herauszufinden, wie stark Menschen den einzelnen oxidierten Proteinen und Aminosäuren ausgesetzt sind. Dabei sind Oxidationsreaktionen einzuschließen, die erst im Verdauungstrakt stattfinden.…”

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken

“…Meat is susceptible to ROS attack, due to its rich lipids and proteins, subsequently leading to sensory deterioration and nutrition loss; hence, oxidation of lipids and proteins have a primary responsibility for the deterioration of meat and meat products (Guyon, Meynier, & De Lamballerie, 2016; Lund, Heinonen, Baron, & Estevez, 2011). Furthermore, recent reports emphasized that lipid and protein oxidation products ingested through the digestive system may have a negative impact on human health (e.g., digestibility, oxidative stress, cancer, or inflammatory bowel disease) (Estévez & Luna, 2017; Estévez & Xiong, 2019; Huang & Ahn, 2019). Lipid and protein oxidation involves a series of complex free radical chain reactions.…”