The Chemistry of Protein Oxidation in Food

Hellwig, Michael

doi:10.1002/anie.201814144

Cited by 166 publications

(144 citation statements)

References 284 publications

(758 reference statements)

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“…The nutritional value and sensory and textural characteristics of food products can be affected by oxidative degradation of lipids and proteins (Ahmed et al, 2016;Gürbüz, 2018;Hellwig, 2019), which may occur during production, storage, culinary preparation (Estévez, Li, Soladoye, & Van-Hecke, 2017), or even during digestion (Hellwig, 2019). Lipids and protein oxidation products were found to be harmful for the human body due to their direct contact with the intestine lamina, which may result in inflammatory and/or carcinogenic processes promotion and oxidative stress increase (Estévez et al, 2017;Gürbüz, 2018;Xiang, Yang, Beta, Liu, & Yang, 2019;.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…The oxidative stress refers to the imbalance of the reactive oxygen species and antioxidant substances found in an organism or system that generates lipids, proteins, and DNA changes (Galano et al, 2016;Hellwig, 2019). Endogenous antioxidants of the biological systems are enzymes such as catalase and glutathione peroxidase or compounds such as bilirubin or albumin (Niedźwiedź, Aksymovych, Кubiak, & Jankowski, 2017;Santos-Sánchez et al, 2019;Shastri, Srivastava, Jyoti, & Gupta, 2016).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

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Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Antioxidant Propertiesmentioning

confidence: 99%

Section: Antioxidant Propertiesmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…Für die radikalische Proteinoxidation lassen sich wie bei der Lipidperoxidation Kettenstartreaktionen definieren, in denen Proteinradikale entstehen (Abbildung 1). 2) In aliphatischen Seitenketten kann an solche Radikale Sauerstoff addieren, wobei sich Peroxylradikale bilden, die zu Hydroperoxiden weiterreagieren. Während der Propagation können Radikale innerhalb des Proteins transferiert werden.…”

Section: Radikale Entstehenunclassified

“…11,14) Bis zu drei Viertel der Methioninreste können in Lebens-und Futtermitteln oxidiert vorliegen. 2,12) Unter physiologischen Bedingungen mindern die Methioninsulfoxidreduktasen die Anreicherung von Me thio nin sulf oxid. Vermutlich unterscheidet sich aufgrund solcher Enzyme und aufgrund der Bedingungen, denen Lebensmittelproteine während der Verarbeitung ausgesetzt sind, das Spektrum oxidierter Aminosäuren in Lebensmitteln deutlich von dem lebender Systeme.…”

Section: Proteincarbonyle Messenunclassified

“…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.…”

Section: Effekte Auf Den Menschenunclassified

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Trendbericht Lebensmittelchemie

Hellwig¹

2020

Nachr Chem

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Bei der Proteinoxidation sind nicht nur Mechanismen und Reaktionsprodukte interessant, sondern auch, wie sie sich auf funktionelle und sensorische Eigenschaften von Lebensmitteln auswirken. Massenspektrometrie ersetzt zunehmend die unspezifische UV‐ und Fluoreszenzspektroskopie. Und mit Targeted‐proteomics‐Ansätzen lassen sich nicht nur einzelne oxidierte Aminosäuren bestimmen, sondern auch selektiv oxidierte tryptische Peptide.

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Münch,

Schroën,

Berton‐Carabin

2024

J Americ Oil Chem Soc

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Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non‐protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non‐protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non‐protein components can act as pro‐ or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a‐priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in‐depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.

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The Chemistry of Protein Oxidation in Food

Cited by 166 publications

References 284 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Trendbericht Lebensmittelchemie

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

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