4.7 Review

Protein Oxidation in Muscle Foods: A Comprehensive Review

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins

Min Zhang et al.

Summary: The study investigated the effects of salt concentration and hydrogen peroxide on the oxidation and aggregation of porcine myofibrillar proteins, finding that high salt concentration inhibited oxidation while hydrogen peroxide altered the conformation of MPs.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus)

Yao Zheng et al.

Summary: This study explored the frozen storage stability of muscle protein of the obscure pufferfish using a semi-model system based on light exposure, oxygen concentration, and multiple freeze-thaw cycles. The results showed that light exposure and oxygen concentration significantly accelerated protein loss and changes in protein structure, indicating a correlation between protein oxidation levels and structural changes during freeze-thaw cycles.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Yulong Bao et al.

Summary: Protein oxidation in muscle foods has received increasing research interest in recent decades due to its impact on eating quality and nutritional value. This oxidation occurs during freezing/thawing and frozen storage, leading to irreversible physicochemical changes. Understanding the mechanisms of freezing-induced protein oxidation is crucial for controlling oxidative damage to muscle foods.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Chemistry, Applied

Proteolysis and protein oxidation throughout the smoked dry-cured ham process

Ivna Poljanec et al.

Summary: Proteolysis and protein oxidation were concurrently detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles during the five stages of smoked dry-cured ham processing. Proteolysis was more advanced in BF, leading to higher total free amino acid content in BF compared to SM. The SDS-PAGE analysis revealed progressive degradation of sarcomeric and sarcoplasmic proteins in both muscles, with a strong correlation found between protein oxidation and proteolysis.

FOOD CHEMISTRY (2021)

Review Food Science & Technology

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Youling L. Xiong et al.

Summary: Protein oxidation is a complex chemical process occurring ubiquitously in food systems, involving both radicals and nonradicals, which can affect the conformation and functionality of proteins.
Article Food Science & Technology

Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

Douglas Pedro et al.

Summary: The study evaluated the effects of reducing or replacing 50% of NaCl with KCl and adding monosodium glutamate (MG) in the production of dry-cured rabbit legs. The reformulation had little impact on technological and sensory characteristics of the samples. Samples had high protein and low fat content, with all essential amino acids presenting a score greater than 1.0.

MEAT SCIENCE (2021)

Article Food Science & Technology

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles

Bo Wang et al.

Summary: The study showed that ice structuring protein (ISP) significantly inhibits the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw cycles, including improvements in hardness and springiness, reduction in thawing loss, inhibition of moisture migration, and protection of microstructure. Additionally, ISP also helps in lowering levels of harmful substances in the patties, indicating its potential benefits in meat products.

MEAT SCIENCE (2021)

Article Biochemistry & Molecular Biology

Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat

Xingge Wu et al.

Summary: The research aimed to study the impact of freeze-thaw cycles on porcine longissimus protein and lipid oxidation, as well as HAAs and AGEs. After seven cycles, there was an increase in Norharman and Harman, as well as N epsilon-carboxyethyllysine and N epsilon-carboxymethyllysine, while glucose, creatine, and creatinine decreased. The findings suggest that oxidation and the Maillard reaction during freeze-thaw cycles promote the production of HAAs and AGEs in raw pork.

MOLECULES (2021)

Article Biochemistry & Molecular Biology

Protein oxidation-Formation mechanisms, detection and relevance as biomarkers in human diseases

Richard Kehm et al.

Summary: Generation of reactive oxygen species and related oxidants during life processes can lead to irreversible modifications of proteins, potentially contributing to pathological conditions and diseases.

REDOX BIOLOGY (2021)

Review Chemistry, Multidisciplinary

Soft Materials by Design: Unconventional Polymer Networks Give Extreme Properties

Xuanhe Zhao et al.

Summary: Hydrogels possess extreme mechanical properties and have diverse applications. While many hydrogels have been developed, a set of general principles for designing them for various applications remains a central need.

CHEMICAL REVIEWS (2021)

Article Chemistry, Applied

μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro

Pingping Liu et al.

Summary: The study revealed that hydroxyl radical oxidation significantly altered the structural properties of mu-calpain, affecting its activity and degradation of myofibrillar protein. The highest mu-calpain activity facilitated the degradation of unoxidized myofibrillar protein, while the degradation of oxidized myofibrillar protein was influenced by the concentration of oxidant.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat

Sanjun Jin et al.

Summary: Resveratrol supplementation was found to inhibit protein oxidation and improve the protein structure of duck breast muscle stored under specific conditions, with the dietary inclusion of 300-400 mg/kg being more effective.

FOOD BIOSCIENCE (2021)

Article Food Science & Technology

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Rongxin Wen et al.

Summary: Inoculation with P. acidilactici BP2 significantly reduced oxidation levels and improved the sensory evaluation of beef jerky.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

Jibing Ma et al.

Summary: The study revealed that lipid oxidation products during the processing of air-dried yak meat promoted protein oxidation, leading to a decrease in protein digestibility. The oxidation and crosslinking of proteins were found to be responsible for the reduced digestibility.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Metallic-based salt substitutes to reduce sodium

Mirian Pateiro et al.

Summary: To produce healthier meat products, alternatives are being sought to reduce salt content without affecting the technical and sensory properties of the product. Replacing with metallic salts is a common strategy for salt reduction, and lately, the combination of emerging technologies is being evaluated for the production of high-quality, low-sodium meat products.

CURRENT OPINION IN FOOD SCIENCE (2021)

Article Food Science & Technology

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

Marcio Vargas-Ramella et al.

Summary: The study showed that the replacement of NaCl by salt mixtures in dry-cured deer cecina affects physicochemical quality, volatile compounds, and sensory attributes, while the total amounts of free fatty acids and free amino acids were not affected.
Article Food Science & Technology

Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Xin Guo et al.

Summary: Changes in proteolysis, protein oxidation, flavor, color, and texture in dry-cured mutton ham were investigated during storage for up to 180 days. Significant alterations were observed in protein content, amino acids, and flavor compounds, with key changes occurring after 90 days of storage.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage

Qingqing Jiang et al.

Summary: The salting time significantly affects the frozen storage stability of tuna meat, with proper salting enhancing ice crystal morphology and tissue recoverability, as well as improving water-holding capacity, springiness, and cohesiveness. However, prolonged salting time may result in decreased oxidative stability due to accelerated oxidation of lipids and myoglobin.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie et al.

Summary: In this study, it was found that low voltage electrostatic field-assisted freezing improved muscle fiber compactness, reduced sarcomere length and repaired Z-line fractures in prepared beef steak. Additionally, it decreased protein oxidation and minimized changes in protein structure during freezing.

MEAT SCIENCE (2021)

Article Food Science & Technology

Assessment the influence of salt and polyphosphate on protein oxidation and N?-(carboxymethyl)lysine and N?-(carboxyethyl)lysine formation in roasted beef patties

Yong Li et al.

Summary: The study investigated the impact of NaCl and phosphates on protein oxidation and the formation of specific amino acids in roasted beef patties. The results showed that the addition of salts significantly increased protein oxidation and the formation of specific amino acids in the patties.

MEAT SCIENCE (2021)

Article Chemistry, Multidisciplinary

Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

Chao Xia et al.

Summary: This study investigated the effects of roasting temperature on lipid and protein oxidation of beef patties, as well as the modification of amino acid residues. Results showed higher temperatures led to increased oxidation levels, with lipid and protein oxidation closely related to color parameters.

RSC ADVANCES (2021)

Article Multidisciplinary Sciences

The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)

Janna Cropotova et al.

Summary: The study found that the pulsed electric field treatment affects lipid oxidation in fish samples, leading to yellowing of the fish flesh. However, the oxidative status quality of the sea bass samples remained acceptable under the specified standards. Moreover, protein oxidation was significantly influenced by electroporation.

HELIYON (2021)

Article Food Science & Technology

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal cecina

Aurora Cittadini et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Food Science & Technology

Fermentation in fish and by-products processing: an overview of current research and future prospects

Francisco J. Marti-Quijal et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

Review Agriculture, Multidisciplinary

Analysis of Protein Oxidation in Food and Feed Products

Michael Hellwig

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Review Food Science & Technology

Effects of protein oxidation on the texture and water-holding of meat: a review

Yulong Bao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Review Chemistry, Multidisciplinary

The Chemistry of Protein Oxidation in Food

Michael Hellwig

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2019)

Review Fisheries

Relationship between lipid and protein oxidation in fish

Nima Hematyar et al.

AQUACULTURE RESEARCH (2019)

Review Biochemistry & Molecular Biology

Impact of advanced glycation end products (AGEs) signaling in coronary artery disease

Marinos Kosmopoulos et al.

BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE (2019)

Article Food Science & Technology

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Ruben Dominguez et al.

FOOD ANALYTICAL METHODS (2019)

Review Biochemistry & Molecular Biology

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Ruben Dominguez et al.

ANTIOXIDANTS (2019)

Article Food Science & Technology

Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

Fabiane M. Nachtigall et al.

Review Cell Biology

Dietary advanced glycation end products and their relevance for human health

Kerstin Nowotny et al.

AGEING RESEARCH REVIEWS (2018)

Article Food Science & Technology

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

Valquiria C. S. Ferreira et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Elisa Dominguez-Hernandez et al.

MEAT SCIENCE (2018)

Article Food Science & Technology

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Yulong Bao et al.

MEAT SCIENCE (2018)

Article Toxicology

Alterations in the nigrostriatal dopamine system after acute systemic PhIP exposure

Zeynep Sena Agim et al.

TOXICOLOGY LETTERS (2018)

Review Food Science & Technology

Lipoxygenases: From Isolation to Application

Stefan Hayward et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Review Food Science & Technology

Dietary protein oxidation: A silent threat to human health?

M. Estevez et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Food Science & Technology

In vitro protein digestibility of pork products is affected by the method of processing

Li Li et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

Relationship between proteolysis and water-holding of myofibrils

Zhen Zeng et al.

MEAT SCIENCE (2017)

Review Food Science & Technology

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

Benjamin M. Bohrer

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Agriculture, Multidisciplinary

Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion

Tine Rysman et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

Xu Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Review Food Science & Technology

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Claire Guyon et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

K. Nakyinsige et al.

MEAT SCIENCE (2015)

Article Food Science & Technology

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

Qing-quan Fu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Review Food Science & Technology

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

O. P. Soladoye et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Review Food Science & Technology

Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review

Andrew B. Falowo et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Protein oxidation during frozen storage and subsequent processing of different beef muscles

Mariana Utrera et al.

MEAT SCIENCE (2014)

Review Food Science & Technology

Protein Oxidation: Basic Principles and Implications for Meat Quality

Wangang Zhang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Article Agriculture, Multidisciplinary

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

Mariana Utrera et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

Mariana Utrera et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Food Science & Technology

Higher drip loss is associated with protein oxidation

S. Traore et al.

MEAT SCIENCE (2012)

Review Food Science & Technology

Protein oxidation in muscle foods: A review

Marianne N. Lund et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2011)

Article Food Science & Technology

Protein carbonyls in meat systems: A review

Mario Estevez

MEAT SCIENCE (2011)

Review Food Science & Technology

Microbial enzymatic activities for improved fermented meats

Monica Flores et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

Review Food Science & Technology

Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization

Elisabeth Huff Lonergan et al.

MEAT SCIENCE (2010)

Article Agriculture, Multidisciplinary

Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins

Veronique Sante-Lhoijtellier et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss)

Caroline P. Baron et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Neurosciences

Acrolein induces selective protein carbonylation in synaptosomes

C. F. Mello et al.

NEUROSCIENCE (2007)

Article Agriculture, Multidisciplinary

Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins

Veronique Sante-Lhoutellier et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Physiology

Myosin and actin expression and oxidation in aging muscle

LaDora V. Thompson et al.

JOURNAL OF APPLIED PHYSIOLOGY (2006)

Article Biochemistry & Molecular Biology

Mechanism of low-density lipoprotein oxidation by hemoglobin-derived iron

N Grinshtein et al.

BIOCHEMISTRY (2003)

Article Biochemistry & Molecular Biology

Oxidation of low-density lipoprotein by hemoglobin-hemichrome

VV Bamm et al.

INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY (2003)

Article Biochemistry & Molecular Biology

Free radical-mediated oxidation of free amino acids and amino acid residues in proteins

ER Stadtman et al.

AMINO ACIDS (2003)

Review Chemistry, Inorganic & Nuclear

Photosensitized singlet oxygen and its applications

MC DeRosa et al.

COORDINATION CHEMISTRY REVIEWS (2002)