Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review

Bechaux, Julia; Pomélie, Diane de La; Théron, Laëtitia; Santé-Lhoutellier, Véronique; Gatellier, Philippe

doi:10.1016/j.foodchem.2018.06.018

Cited by 28 publications

(14 citation statements)

References 101 publications

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“…Along the gut axis, oxygen is gradually depleted owing to chemical reactions and consumption by aerobic bacteria . In the stomach, with its acidic pH and strikingly high H 2 O 2 concentration (0.2 m m ), further oxidation of food proteins can occur by the mechanisms described above . Oxygen‐dependent reactions of iron should become less important in the intestine owing to the low oxygen concentrations .…”

Section: The Physiological Relevance Of Food Protein Oxidationmentioning

confidence: 99%

“…[273] In the stomach, with its acidic pH and strikingly high H 2 O 2 concentration (0.2 mm), further oxidation of food proteins can occur by the mechanisms described above. [274] Oxygen-dependent reactions of iron should become less important in the intestine owing to the low oxygen concentrations. [273] Theredox potential of the small intestinal lumen is mainly established by secretion of glutathione and cysteine (E h(GSSG/2 GSH) = À150 mV).…”

Section: Protein Oxidation Products In the Gastrointestinal Tractmentioning

confidence: 99%

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The Chemistry of Protein Oxidation in Food

2019

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Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of “oxidized” dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional–physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.

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Section: The Physiological Relevance Of Food Protein Oxidationmentioning

confidence: 99%

Section: Protein Oxidation Products In the Gastrointestinal Tractmentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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“…However, there are currently no national nor international limits to the human consumption of Fe. According to several parameters, Fe can catalyze many reactions and in some cases produce toxic effects in the body (Isidori et al, 2018;Bechaux et al, 2018).…”

Section: Concentration Of Metals In Muscles Of Oysters and Shrimp Samplesmentioning

confidence: 99%

Assessment of metal concentrations in oysters and shrimp from Atlantic Coast of the Democratic Republic of the Congo

Suami

Salah

Kabala

et al. 2019

Heliyon

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Oysters and shrimp are abundant and commonly consumed seafood by the indigenous population of the Kongo central region of the Democratic Republic of the Congo (DRC). Literature reviews suggest that no data were available for the metal concentrations in these species. Consequently, the purpose of this study is to determine the metal concentrations in tissues of oysters (Egeria congica) and shrimp (Macrobrachium spp., Parapenaeus spp., Penaeus spp.) collected in November 2017 from the Atlantic Ocean Coast of DRC in the territory of Muanda. Metal levels in the seafood species studied here were put into context using international regulation for human consumption set by the Food and Agriculture Organization (FAO), Canadian Food Inspection Agency (CFIA), European Union (EU), and World Health Organization (WHO). Our results demonstrated that the concentration of heavy metals varied considerably between sampling sites and analyzed species (P < 0.05), with the values (in mg kg 1 ) ranged between 0.05-0.41, 0.03-2.25,

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“…Längs des Magen‐Darm‐Traktes verringert sich die O 2 ‐Konzentration infolge chemischer Reaktionen und des Verbrauchs durch aerobe Bakterien . In der sauren Umgebung des Magens und seiner erstaunlich hohen H 2 O 2 ‐Konzentration (0.2 m m ) kann sich die Oxidation von Lebensmittelproteinen über die oben beschriebenen Mechanismen fortsetzen . Sauerstoffabhängige Reaktionen des Eisens sollten im Darm wegen der geringen Sauerstoffkonzentration weniger wichtig werden .…”

Section: Die Physiologische Relevanz Der Proteinoxidation In Lebensmiunclassified

“…[273] In der sauren Umgebung des Magens und seiner erstaunlich hohen H 2 O 2 -Konzentration (0.2 mm)k ann sich die Oxidation von Lebensmittelproteinen über die oben beschriebenen Mechanismen fortsetzen. [274] Sauerstoffabhängige Reaktionen des Eisens sollten im Darm wegen der geringen Sauerstoffkonzentration weni-Angewandte Chemie Aufsätze ger wichtig werden. [273] Das Redoxpotential des Dünndarms wird vor allem durch die Sekretion von Glutathion und Cystein aufrechterhalten (E h(GSSG/2 GSH) = À150 mV).…”

Section: Proteinoxidationsprodukte Im Magen-darm-traktunclassified

Die Chemie der Proteinoxidation in Lebensmitteln

Hellwig

2019

Angewandte Chemie

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Die Oxidation ist eine der Abbaureaktionen von Proteinen in Lebensmitteln, deren Bedeutung nicht hinter der von anderen wie der Maillard‐Reaktion, Lipierung oder Protein‐Phenol‐Reaktionen zurückbleibt. Während die Untersuchung der Proteinoxidation zu einem vertieften Verständnis der Prozesse in physiologischen Systemen geführt hat, ist das Wissen über spezifische Auswirkungen der Proteinoxidation in Lebensmitteln oder die Rolle “oxidierter” Lebensmittelproteine für den menschlichen Körper vergleichsweise gering. Oxidationsreaktionen an Lebensmittelproteinen können während des gesamten Verarbeitungsprozesses stattfinden – von der Primärproduktion bis zur Verdauung im Darm. In dem vorliegenden Aufsatz soll das derzeitige Wissen über die Mechanismen der Oxidation von Lebensmittelproteinen aus chemischer, technologischer und ernährungsphysiologischer Sicht zusammengefasst und eine Klassifizierung der einzelnen Reaktionen vorgenommen werden. Verschiedene analytische Ansätze werden verglichen, und der Zusammenhang zwischen der Oxidation von Lebensmittelproteinen und oxidativem Stress in vivo wird kritisch bewertet.

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Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review

Cited by 28 publications

References 101 publications

The Chemistry of Protein Oxidation in Food

The Chemistry of Protein Oxidation in Food

Assessment of metal concentrations in oysters and shrimp from Atlantic Coast of the Democratic Republic of the Congo

Die Chemie der Proteinoxidation in Lebensmitteln

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