Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions

In this study, the impact of resveratml (RES) on co-oxidation of lipid and protein in a fish oil-fortified whey protein isolate (WPI) emulsion was investigated. Oil-in-water (O/W) emulsions containing 1% fish oil, 6 mg/mL of WPI and RES (0.08 similar to 2 mM) were oxidatively stressed using a Fenton system at 25 degrees C for 24 h. The incorporation of RES significantly suppressed lipid oxidation (TBARS) and protein carbonylation. Oxidation-induced decrease on protein sulfhydryl content and surface hydrophobicity were partially attenuated by RES, but protein tryptophan fluorescence was further decreased with the increased concentration of RES. Visualization of protein patterns and MDA-bound protein suggested that RES is capable of inhibiting protein modification induced by secondary products of lipid oxidation. Significant decrease in protein digestibility under oxidizing condition was also mitigated by RES. Our study contributes to the exploration of complicated interactions between oxidized lipids and proteins when phenolic compounds are present.

Automated summary

The study found that resveratrol can significantly inhibit the oxidation of lipids and proteins in emulsions, reducing protein carbonylation and protecting protein sulfhydrl content. At the same time, resveratrol can partially attenuate the decrease in protein solubility caused by oxidation.