Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification

This study aimed to investigate the effect of millet pepper water extract (PWE) and garlic water extract (GWE) on the antioxidant capability of myofibrillar protein (MP) under malondialdehyde-induced oxidation. Mass spec-trum analysis showed that the main antioxidant substances are dihydrocapsaicin, L-tryptophan, and 5-aminole-vulinic acid in PWE, and L-tryptophan, 5-aminolevulinic acid and uridine in GWE. Compared with that in the control group, the addition of PWE and GWE inhibits the formation of carbonyl compounds and cross-linked polymers in MP, and inhibits the reduction in MP solubility, fluorescence spectral intensity, and UV spectral intensity. PWE increases the antioxidant capability of MP better than GWE due to its higher content of main antioxidant components. The differences in main antioxidant components between PWE and GWE provide them with a synergistic effect on enhancing the antioxidant capability of MP.

Automated summary

This study aimed to investigate the effect of millet pepper water extract (PWE) and garlic water extract (GWE) on the antioxidant capability of myofibrillar protein (MP) under malondialdehyde-induced oxidation. Mass spectrum analysis showed that the main antioxidant substances in PWE are dihydrocapsaicin, L-tryptophan, and 5-aminolevulinic acid, and in GWE are L-tryptophan, 5-aminolevulinic acid, and uridine. The addition of PWE and GWE inhibits the formation of carbonyl compounds and cross-linked polymers in MP, and inhibits the reduction in MP solubility, fluorescence spectral intensity, and UV spectral intensity. PWE increases the antioxidant capability of MP better than GWE due to its higher content of main antioxidant components. The differences in main antioxidant components between PWE and GWE provide them with a synergistic effect on enhancing the antioxidant capability of MP.