Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence

Rampon, Vincent; Lethuaut, Laurent; Mouhous-Riou, Nadine; Génot, Claude

doi:10.1021/jf001170y

Cited by 78 publications

(65 citation statements)

References 32 publications

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“…Because the quantity of BSA directly in contact with the lipid phase (adsorbed BSA) increases with the interfacial area, the smaller the oil droplets are, the greater the antioxidant efficiency of the protein is. This agrees with previous results showing that tryptophanyl residues of the protein were damaged more seriously and faster when the droplet size of emulsions decreased (9,10). Formation of oxidized lipid-protein fluorescent product was also enhanced.…”

Section: Resultssupporting

confidence: 93%

“…At the same time, CD amounts increased steadily at low and similar rates in SE and ME (not shown). This tallies with previous results (9) showing that droplet size did not influence hydroperoxides during long-term aging (up to 21 d) of emulsions kept in closed vessels. Therefore, at this stage of emulsion aging, the interfacial area is not yet the limiting factor for hydroperoxide formation and for volatile compound release.…”

Section: Resultssupporting

confidence: 91%

“…On the contrary, in the initial stage of storage, an increase in the size of the oil droplets was positively correlated with decreased oxidation in the mayonnaises (8). Rampon et al (9,10) also observed that the smallest droplet size of protein-stabilized emulsions favored the formation of fluorescent pigments resulting from reactions between oxidizing lipids and proteins.…”

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confidence: 99%

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Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein

Lethuaut

Métro

Génot

2002

J Americ Oil Chem Soc

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166

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In emulsions lipid oxidation is mainly influenced by the properties of the interface. The aim of this work was to investigate the effects of droplet size and interfacial area on lipid oxidation in protein-stabilized emulsions. Emulsions, made of stripped sunflower oil (30% vol/vol) and stabilized by BSA were characterized by surface area values equal to 0.7, 5.1, and 16.3 m 2 ·cm −3 oil. The kinetics of O 2 consumption and conjugated diene (CD) formation, performed on emulsions and nonemulsified controls, showed that emulsification prompted oxidation at an early stage. On condition that oxygen concentration was not limiting, the rates of O 2 consumption and CD formation were higher when the interfacial area was larger. Protein adsorbed at the interface probably restrained this pro-oxidant effect. Once most of the O 2 in the system was consumed (6-8 h), CD remained steady at a level depending directly on the ratio between oxidizable substrate and total amount of oxygen. At this stage of aging, the amounts of primary oxidation products were similar whatever the droplet size of the emulsion. Hexanal and pentane could be detected in the headspace of emulsions only at this stage. They were subsequently produced at rates not depending on oil droplet size and interfacial area.Paper no. J10026 in JAOCS 79, 425-430 (May 2002).KEY WORDS: Conjugated dienes, droplet size, interfacial area, lipid oxidation in emulsions, oxygen, protein, volatile compounds.Many foods are oil-in-water emulsions stabilized by protein and lipid surfactants in a protein or polysaccharide matrix. In these systems, oxidation of unsaturated FA leads to the formation of volatile compounds, which are major contributors to the aroma or to undesirable off-odors and off-flavors (1). Oxidation in bulk and emulsified oils is influenced by several common factors, but additional factors are important in emulsions (2). These include the structure of the emulsions and the physicochemical properties of the aqueous phase and of the droplet membrane. The size of the oil droplets is often claimed as an important factor. On one hand, small droplet size signifies a large surface area, implying a high potential of contact between diffusing oxygen, water-soluble free radicals and antioxidants, and the interface. It also implies a high ratio of oxidizable FA located near the interface to FA embedded in the hydrophobic core of the droplets (3). Decreasing the size of the oil droplets is therefore expected to favor development of oxidation. On the other hand, when the droplet size decreases, the number of lipid molecules per droplet diminishes and the amount of surface-active compounds adsorbed at the interface is increased. This could limit initiation and propagation, as surface-active compounds may act as a barrier to the penetration and diffusion of pro-oxidants or even interfere with oxidation. For instance, homogenization is reported to protect milk fat from oxidation catalyzed by metal complexes (4) because casein, which adsorbs to the droplet surface, is an efficie...

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

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confidence: 99%

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Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein

Lethuaut

Métro

Génot

2002

J Americ Oil Chem Soc

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166

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“…Development of oxidation was followed by measurement of oxygen consumption by the ground meat productemulsion mixtures kept in closed vials at 37°C in the dark. Oil-in-water emulsions were prepared with safflower oil (30 g oil; SICTIA) and 10 g/L bovine serum albumin (ICN Biochemicals, Inc.) in 0.1 mol/L sodium phosphate buffer (pH 6.0) and 0.2 g/L NaN 3 as previously described (27,28). The mean surface diameter (d 3,2 ) of droplets was ∼1 μm.…”

Section: Characterization Of Processed Meatsmentioning

confidence: 99%

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

Santarelli

Vendeuvre

Naud

et al. 2010

Cancer Prevention Research

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106

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Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 × 2 × 2 × 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized highheme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. Cancer Prev Res; 3(7); 852-64. ©2010 AACR.

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“…66 kDa, was selected for this study because it has been well-characterized (6,7) and is commercially available at high purity. It has surface-active properties and has been used to stabilize model food emulsions (8). Caffeic acid is known to bind to BSA (9), and chlorogenic acid reacts with BSA at alkaline pH to form an adduct (10).…”

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Synergistic effect of BSA on antioxidant activities in model food emulsions

Pablos

Gordon

2004

J Americ Oil Chem Soc

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Sunflower oil-in-water emulsions containing TBHQ, caffeic acid, epigallocatechin gallate (EGCG), or 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox), both with and without BSA, were stored at 50 and 30°C. Oxidation of the oil was monitored by determination of the PV, conjugated diene content, and hexanal formation. Emulsions containing EGCG, caffeic acid, and, to a lesser extent, Trolox were much more stable during storage in the presence of BSA than in its absence even though BSA itself did not provide an antioxidant effect. BSA did not have a synergistic effect on the antioxidant activity of TBHQ. The BSA structure changed, with a considerable loss of fluorescent tryptophan groups during storage of solutions containing BSA and antioxidants, and a BSA-antioxidant adduct with radical-scavenging activity was formed. The highest radicalscavenging activity observed was for the isolated protein from a sample containing EGCG and BSA incubated at 30°C for 10 d. This fraction contained unchanged BSA as well as BSA-antioxidant adduct, but 95.7% of the initial fluorescence had been lost, showing that most of the BSA had been altered. It can be concluded that BSA exerts its synergistic effect with antioxidants because of formation of a protein-antioxidant adduct during storage, which is concentrated at the oil-water interface owing to the surface-active nature of the protein. SCHEME 1a Values with the same superscript letter in each row are not significantly different (P > 0.05). ABTS, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt; for other abbreviations see Table 1.

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Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence

Cited by 78 publications

References 32 publications

Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein

Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein

Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

Synergistic effect of BSA on antioxidant activities in model food emulsions

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