Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Duque-Estrada, Patrícia; Berton‐Carabin, Claire C.; Schlangen, Miek; Haagsma, Anniek; Pierucci, Anna Paola Trindade Rocha; Goot, Atze Jan van der

doi:10.1021/acs.jafc.8b02844

Cited by 40 publications

(42 citation statements)

References 30 publications

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“…Overall, we see that a heat- and shear-based process can promote soy protein oxidation, which is in line with previous research. 18…”

Section: Resultsmentioning

confidence: 99%

“…The separation of protein fractions from processed protein-based matrices to measure the protein-bound carbonyl content and the 2,4-dinitrophenylhydrazine (DNPH) method were done according to Soglia et al, 19 with minor modifications as described previously. 18…”

Section: Materials and Methodsmentioning

confidence: 99%

“…The measurement on the soluble protein fraction is a fair representation of the levels of protein-bound carbonyls, and it has been commonly used to determine protein oxidation in a broad range of protein-based samples. 18−29…”

Section: Materials and Methodsmentioning

confidence: 99%

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Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

Duque-Estrada

Berton‐Carabin

Nieuwkoop

et al. 2019

J. Agric. Food Chem.

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Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.

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“…Overall, we see that a heat- and shear-based process can promote soy protein oxidation, which is in line with previous research. 18…”

Section: Resultsmentioning

confidence: 99%

Section: Materials and Methodsmentioning

confidence: 99%

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Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

Duque-Estrada

Berton‐Carabin

Nieuwkoop

et al. 2019

J. Agric. Food Chem.

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“…Since oxidized proteins are involved in the onset and severity of diverse diseases, the hypothesis that the intake of oxidized proteins may contribute to in vivo oxidative stress and certain pathological conditions seems reasonable. This hypothesis is furthermore supported by the growing concern about the impact of animal‐source proteins on human health, given that such proteins are particularly susceptible to oxidation (Estevez, Ollilainen, & Heinonen, ; Estévez, ; Estrada et al., ). Interestingly, Youngman, Park, and Ames () have reported already 26 years ago that protein oxidation associated with aging is reduced by dietary restriction of proteins, which clearly emphasizes the connection between protein intake and in vivo protein oxidation.…”

Section: Introductionmentioning

confidence: 96%

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

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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.

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“…And it is reasonable to hypothesize that the intake of oxidized proteins may be associated with certain pathological conditions and in vivo oxidative stress. This is supported by the growing concern about the impact of animal source proteins on human health, given that such proteins are particularly susceptible to oxidation (Estevez, 2015;Estradaetal et al, 2018). Studies have reported that aging related oxidation of protein is reduced by dietary protein restriction, which clearly emphasizes the link between protein intake and in vivo protein oxidation (Youngman et al, 1992).…”

Section: Introductionmentioning

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

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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.

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Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Cited by 40 publications

References 30 publications

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

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

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

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