Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Mitra, Bhaskar; Lametsch, René; Akcan, Tolga; Carrascal, Jorge Ruiz

doi:10.1016/j.meatsci.2018.03.011

Cited by 72 publications

(42 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In regard to carbonylation, a remarkable evolution has been observed in the methodological approach and depth of the discussions whenever the routine dinitrophenylhydrazine (DNPH) method, still valid and profusely used, was replaced by the identification of specific protein carbonyls in assorted muscle foods such as beef patties (Rysman, Van Hecke, Van Poucke, De Smet, & Van Royen, ; Utrera, Morcuende, Ganhão, & Estévez, ), fermented sausages (Berardo et al., ; Rysman, Van Hecke, De Smet, & Van Royen, ), bacon (Soladoye et al., ), and milk and dairy proteins (Luna & Estévez, ; Milkovska‐Stamenova, Mnatsakanyan, & Hoffmann, ). Exact mass‐based mass spectrometric technology has also been applied to identify and locate such specific protein carbonyls in pork proteins (Bernevic et al., ; Mitra, Lametsch, Akcan, & Ruiz‐Carrascal, ; Mitra, Lametsch, Greco, Ruiz‐Carrascal, ) and proteins from bovine raw milk and assorted processed dairy products (Milkovska‐Stamenova et al., ).…”

Section: Chemistry Fundamentals: a Concise Updatementioning

confidence: 99%

“…For obvious reasons, special attention has been paid to cured muscle foods, given that nitrite is a main initiator of nitrosative reactions through the formation of assorted NRS, with peroxynitrite being one of the most salient (Skibsted, ). 3‐Nitro‐tyrosine has been recurrently used as indicator of protein nitration (Feng et al., ;) while proteomic approaches have allowed the detection and the location of various oxidized and nitrosated amino acids in food proteins (Mitra et al., ). The complex redox chemistry of nitrite is displayed in the studies carried out in meat model systems by Villaverde et al.…”

Section: Chemistry Fundamentals: a Concise Updatementioning

confidence: 99%

See 1 more Smart Citation

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

Estévez

Xiong

2019

Journal of Food Science

116

View full text Add to dashboard Cite

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.

show abstract

Section: Chemistry Fundamentals: a Concise Updatementioning

confidence: 99%

Section: Chemistry Fundamentals: a Concise Updatementioning

confidence: 99%

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

Estévez

Xiong

2019

Journal of Food Science

116

View full text Add to dashboard Cite

show abstract

“…POX is dependent on heat treatment temperature and time . High cooking temperatures can oxidize muscle proteins, induce polymerization and aggregation of proteins, increase protein carbonyl content, and reduce digestibility .…”

Section: Introductionmentioning

confidence: 99%

Oxidized Pork Induces Oxidative Stress and Inflammation by Altering Gut Microbiota in Mice

Lin

et al. 2019

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Scope: Reduced digestibility of foods containing oxidized proteins and the subsequent excessive accumulation of undigested components in the colon may cause changes in the intestinal flora composition. This study evaluates the characteristics of this change and the potential adverse effects on organisms. Methods and results: Pork is cooked using sous-vide or at high temperature and pressure (HTP), then freeze-dried, resulting in different levels of oxidized damage. Mice are fed diets containing low-(LOP), medium-(MOP), or high-oxidative damage pork (HOP) for 12 weeks. HOP intake increases mice body weight, induces inflammatory response, and causes oxidative stress, as indicated by the accumulation of oxidative products. Increased serum LPS levels and downregulation of tight junction-related genes in the mucosa suggest mucosal barrier damage. Alterations in the cecal microbiota include reduced relative abundance of the mucin-degrading bacteria Akkermansia, beneficial bacteria Lactobacillus and Bifidobacterium, and H 2 S-producing bacteria Desulfovibrio and increased relative abundance of the pro-inflammatory bacteria Escherichia-Shigella and pathobiont Mucispirillum.

show abstract

“…Furthermore, carbonylation has been observed in assorted muscle foods such as beef patties, fermented sausages, bacon, and milk and dairy proteins (Berardo et al, 2016;Soladoye et al, 2017;Utrera et al, 2015). More sensitive and high throughput mass spectrometric technology has been applied to identify and locate protein carbonylation in dairy and pork products (Milkovska-Stamenova et al, 2017;Mitra et al, 2018). In fresh meat, protein carbonylation has been widely accepted as oxidative stress biomarkers, and can vary with species, muscle type and aging time.…”

Section: Mechanism Underlying the Protein Oxidationmentioning

confidence: 99%

The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

Ahmad¹,

Ijaz²,

Haq³

et al. 2020

Food Sci Anim Resour

View full text Add to dashboard Cite

Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects on protein oxidation. The influence of meat protein oxidation on the modulation of the systemic redox status and underlying mechanism is well known. However, the effects of processed meat proteins isolated from different sources on gut microbiota, oxidative stress biomarkers, and metabolomic markers associated with metabolic syndromes are of growing interest. The application of advanced methodological approaches based on OMICS, and mass spectrometric technologies has enabled to better understand the molecular basis of the effect of processed meat oxidation on human health and the aging process. Animal studies indicate the involvement of dietary proteins isolated from different sources on health disorders, which emphasizes the impact of processed meat protein on the richness of bacterial taxa such as (Mucispirillum, Oscillibacter), accompanied by increased expression of lipogenic genes. This review explores the most recent evidences on meat processing techniques, meat protein oxidation, underlying mechanisms, and their potential effects on nutritional value, gut microbiota composition and possible implications on human health.

show abstract

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Cited by 72 publications

References 41 publications

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

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

Oxidized Pork Induces Oxidative Stress and Inflammation by Altering Gut Microbiota in Mice

The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

Contact Info

Product

Resources

About