Journal ArticleDOI
Oxidation of myofibrillar proteins and impaired functionality: underlying mechanisms of the carbonylation pathway.
Mariana Utrera,Mario Estévez +1 more
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TLDR
In this paper, the potential impact of protein oxidation on the functional properties of myofibrillar proteins (MP) was investigated in vitro for 12 days at 37 °C in the presence of Cu2+, Fe3+, and Mb in combination with H2O2 and analyzed at sampling times for chemical changes induced by oxidative reactions and functional properties.Abstract:
The potential impact of protein oxidation on the functional properties of myofibrillar proteins (MP) was investigated in the present study. To accomplish this purpose, myofibrillar proteins were oxidized in vitro for 12 days at 37 °C in the presence of Cu2+, Fe3+, and Mb in combination with H2O2 and analyzed at sampling times for chemical changes induced by oxidative reactions and functional properties. The oxidation measurements included specific protein carbonyls (α-aminoadipic semialdehyde, AAS), advanced lysine oxidation products (α-aminoadipic acid, AAA, and Schiff bases), and thiobarbituric acid-reactive substances (TBARS). The factors and mechanisms involved in the oxidative degradation of lysine residues through the carbonylation pathway are precisely described. According to the present results, intense lipid and protein carbonylation, principally induced by Cu2+/systems, leads to a fast and severe loss of MP functionality, including impaired water-holding, foaming, and gelling capacities. The imp...read more
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Journal ArticleDOI
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.
Olugbenga P. Soladoye,Olugbenga P. Soladoye,M.L. Juárez,Jennifer L. Aalhus,P. Shand,Mario Estévez +5 more
TL;DR: The current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health are explored.
Journal ArticleDOI
Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.
Massimiliano Petracci,Francesca Soglia,Marta Suely Madruga,Leila M. Carvalho,Elza Iouko Ida,Mario Estévez +5 more
TL;DR: This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences.
Journal ArticleDOI
Dietary protein oxidation: A silent threat to human health?
Mario Estévez,Carolina Luna +1 more
TL;DR: The well-established association between in vivo protein oxidation and aging and age-related diseases urges scientists to investigate the contribution of dietary protein oxidation to particular pathological conditions.
Journal ArticleDOI
Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals
TL;DR: Investigation of the effects of oxidative modifications on isolated porcine myofibrillar protein structures as well as their rheological and gelling properties found moderate oxidative modification enhanced the water-holding capacity (WHC), texture properties of gels, while further oxidation significantly reduced the gel quality.
Journal ArticleDOI
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.
Yuan H. Brad Kim,Danyi Ma,Derico Setyabrata,Mustafa M. Farouk,Steven M. Lonergan,Elisabeth J. Huff-Lonergan,Melvin C. Hunt +6 more
TL;DR: The smart-aging concept is proposed, which is to develop innovative template strategies through identifying optimal aging regimes to maximize positive aging impacts on meat quality and value to deliver meat with consistent and improved eating qualities and functionality.
References
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Journal ArticleDOI
The oxidative environment and protein damage
TL;DR: The major fate of oxidised proteins is catabolism by proteosomal and lysosomal pathways, but some materials appear to be poorly degraded and accumulate within cells, and the accumulation of such damaged material may contribute to a range of human pathologies.
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Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
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Protein carbonyls in meat systems: a review
TL;DR: A comprehensive review of protein carbonylation in protein processing can be found in this paper, where the authors present the current knowledge on the mechanisms and consequences of protein carbonation in proteins.
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Protein oxidation in muscle foods: A review
TL;DR: This paper is devoted to review the most relevant findings on the occurrence and consequences of Pox in muscle foods and the efficiency of different anti-oxidant strategies against the oxidation of muscle proteins.
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Protein damage and degradation by oxygen radicals. III. Modification of secondary and tertiary structure.
TL;DR: Combinations of various chemical radical scavengers revealed that .OH is the primary species responsible for alteration of BSA secondary and tertiary structure and may hold important clues for the mechanism(s) by which oxygen radicals can increase proteolytic susceptibility.