The effect of antioxidants on the production of lipid oxidation products and transfer of free radicals in oxidized lipid-protein systems.
01 Jan 1999-pp 43-54
About: The article was published on 1999-01-01 and is currently open access. It has received 7 citations till now. The article focuses on the topics: Lipid oxidation & Lipid peroxidation.
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TL;DR: Findings, obtained for the first time for chicken skin gelatin, show that it has high potential for application as an alternative to commercial gelatin.
190 citations
Cites methods from "The effect of antioxidants on the p..."
...Bands in the spectra were assigned to the protein vibrational modes, based on the literature (Howell & Saeed, 1999; Li-Chan, 1996; Badii & Howell, 2002)....
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TL;DR: In this article, the authors present case studies from previous research and demonstrates approaches for improving protein stability, extractability and bioactivity, and highlight the need for combining protein modification and smart food formulation.
Abstract: Global populations are growing and ageing, with each generation expecting a higher standard of living than their predecessor. Proteins are essential in daily diets because of their nutritional value and roles in food structure, and proteins are generally expensive. Rising awareness of food security and meeting the needs of ageing populations motivate food researchers to explore alternative protein sources and sustainable and optimized use of proteins to increase their bioavailability and digestibility. Proteins behave differently as a function of pH, ionic strength, temperature, pressure or enzymatic mechanism, prompting approaches to modify their structure and functionality. Proteins may lose their native structure and impart sensory changes as a result of processing and storage. Modified proteins are considered as value-added food ingredients, i.e. specialty proteins prepared using enzymatic reactions, hydrolysis, fermentation, heat treatment, acidification, dehydration, emulsification and ultrafiltration. Food formulation influences proteins at both molecular and macro-polymer levels. This review presents case studies from previous research and demonstrates approaches for improving protein stability, extractability and bioactivity. The need for combining protein modification and smart food formulation is highlighted. Synergies achieved between conventional ingredients and added bioactives through careful food formulation and processing are emphasized. Comprehensive characterization of chemical composition, particle size, surface activity, microstructure, freezing-thawing properties of proteins and derived foods is required, to explain structure-function relationships. Data suggest that specialty proteins will play an increasing role in current and future global food sectors. Convenient concept foods for addressing the global food security and ageing population issues are proposed.
85 citations
Cites background from "The effect of antioxidants on the p..."
...For example, free radicals are involved in protein denaturation and aggregation and consequently some important amino acids like Cys, Lys, His and Met are lost (Howell and Saeed 1999)....
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TL;DR: The presence of lipoxygenase in Atlantic mackerel muscle indicates the possibility that the lipid oxidation mechanism is initiated enzymatically in chilled and frozen stored fillets of Mackerel and that this oxidative deterioration could be inhibited by antioxidants (BHT, vitamins C and E) which are used widely in the food industry.
Abstract: Lipoxygenase was prepared from Atlantic mackerel muscle using differential centrifugation, ammonium sulphate precipitation and gel permeation (phenyl Sephadex G-50) column chromatography. The crude lipoxygenase enzyme preparation was characterised by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), which showed two prominent bands with molecular weights of 119 and 125 kDa. Fractions collected from the chromatography column were tested for enzyme activity by reacting with arachidonic acid and determining the production of hydroxyeicosatetraenoic acid (12-HETE) using reverse phase HPLC and GC–MS. The 12-HETE peak was absent from the fresh arachidonic acid control sample and from arachidonic acid treated with heat-inactivated lipoxygenase. Esculetin, a known inhibitor of lipoxygenase, inhibited the production of 12-HETE from the reaction of lipoxygenase with arachidonic acid, thus confirming that the enzyme was lipoxygenase. The HETE peak was partially reduced in the presence of antioxidants, namely synthetic butylated hydroxytoluene (BHT) and natural antioxidants vitamins C and E. The presence of lipoxygenase in Atlantic mackerel muscle indicates the possibility that the lipid oxidation mechanism is initiated enzymatically in chilled and frozen stored fillets of mackerel and that this oxidative deterioration could be inhibited by antioxidants (BHT, vitamins C and E) which are used widely in the food industry.
© 2001 Society of Chemical Industry
36 citations
TL;DR: In this paper, two sweet potato based recipes were formulated and their nutritional properties and digestibility measured using standard analytical methods, and the recipes were compared with two commercial infant food products; Heinz baby food and cerelac®.
Abstract: Sweet potato based infant food was developed according to micro-diet database program, 2000, Down lee Systems Limited. Two sweet potato based recipes were formulated and their nutritional properties and digestibility measured using standard analytical methods. The viscosity or consistency of a baby food was critical and was determined by measuring the rheology of the product. The oscillation technique was used to determine the elastic energy stored (G’) and the energy dissipated due to viscosity (G’’). The effects of antioxidants on lipid oxidation of the developed products on storage were also investigated. The recipes were compared with two commercial infant food products; Heinz baby food and cerelac®. The mean ± SD for moisture, total carbohydrate, protein, crude fat, and ash per 100 g dry weight were 8 ± 0.4, 66 ± 0.2, 20.4 ± 0.1, 2.0 ± 0.1, 3.2 ± 0.8 g, respectively for recipe A, and 8.4 ± 0.6, 58 ± 1.4, 28 ± 0.4, and 3.4 ± 0.5, 2.0 ± 0.0 g, respectively for recipe B. The in vitro digestibility for recipes A, B and commercial food (cerelac®) were 69.5 ± 0.2, 67.4 ± 0.1 and 64.9 ± 1.9% respectively. The G’ values of the formulated products A, B, Heinz baby food and cerelac® on heating and cooling were 564, 492, 346, 21 Pa. The rheological characteristics of the two formulations were comparable to a commercial Heinz baby food obtained from local super market. The G’ and G’’ values of commercial infant food product cerelac® were very low compared with the formulated product. The results indicated that nutritional characteristics of sweet potato based products were comparable to the commercial baby food, cerelac® used in Uganda. The formulated food was within the accepted consistency (< 500 Pa) after heating and cooling and hence may be a potential complementary food. The lipid oxidation for recipe A with fish was significantly reduced by using antioxidants (500 mg Vitamin C, 500 mg Vitamin E and 100 mg of Citric acid) whereas recipe B did not need any antioxidants.
18 citations
TL;DR: The present findings indicate that OG might be a stressor for broiler gut, which could induce oxidative stress both in crop and in ileum, and the diarrhoea as well.
Abstract: This study was to investigate the effect of oxidized wheat gluten (OG) on growth performance, gut morphology and its oxidative states of broilers. One hundred and eighty-day-old male broilers (10 chicks/pen) were randomly allocated into three dietary treatments: control diet (CON), diet with 8% wheat gluten (WG) and diet with 8% OG with six pens/treatment. Body weight (BW) (21 and 35 days) and average daily gain (ADG) (1-21 days and 22-35 days) decreased (p .05). The OG-fed broilers had a lower faecal pH value (p .05) among treatments at 21 and 35 days. Lipid peroxidation (LPO) (21 and 35 days) and malondialdehyde (MDA) (35 days) content in crop of OG treatment increased (p < .05). Oxidized glutathione (GSSG) (21 days), LPO (21 and 35 days) and MDA (21 and 35 days) content in ileum of OG treatment increased (p < .05). The reduced glutathione/oxidized glutathione (GSH/GSSG) (21 days) and (GSH) (35 days) in ileum of OG treatment decreased (p < .05). The present findings indicate that OG might be a stressor for broiler gut, which could induce oxidative stress both in crop and in ileum, and the diarrhoea as well. The growth performance of broiler was consequently depressed.
7 citations