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Food Science and Human Wellness 2023年第5期12卷 1571-1579页

作者： Zongshuai Zhu Anthony Pius Bassey Ming Huang Iftikhar Ali Khan College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National R&D Center for Poultry Processing Technology Nanjing Huangjiaoshou Food Science and Technology Co.Ltd.Nanjing 211200China Institution of Agricultural Products Processing Jiangsu Academy of Agricultural SciencesNanjing 210095China

Investigation that protein oxidation to the formation of advanced glycation end products(AGEs)after chicken myofibrillar protein glycation is *** of protein oxidation induced by different concentrations of hydroxyl radicals(·OH)were developed after the chicken myofibrillar protein mild glycation(MPG).Results exhibited that levels of AGEs and surface hydrophobicity(H_(0))steadily increased with the a ddition of h ydrogen peroxide(H_(2)O_(2))***,levels of s ulfhydryl group,free amino group,and particle size gradually decreased with the H_(2)O_(2)*** protein carbonyl value increased in H_(2)O_(2)concentration until 10 mmol/***'s correlation indicated that MPG structure modification(unfolding and degradation)induced by protein oxidation were significantly positively correlated with AGEs concentration(Pprotein oxidation on the formation of AGEs under MPG conditions.

关键词： protein oxidation Glycated myofibrillar protein Structure changes Advanced glycation end products

Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets

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Marine Life Science & Technology 2022年第1期4卷 117-126页

作者： Nana Zhao Xianqing Yang Yujin Li Haohao Wu Yiping Chen Ruichang Gao Feng Xiao Fan Bai Jinlin Wang Zunying Liu Xin Gao Yuanhui Zhao College of Food Science and Engineering Ocean University of ChinaQingdao266003China South China Sea Fisheries Institute Chinese Academy of Fishery SciencesGuangzhou510641China School of Food and Bioengineering Jiangsu UniversityZhenjiang212013China College of Food and Bioengineering Henan University of Science and TechnologyLuoyang471023China Hangzhou Qiandaohu Sturgeon Technology Co. LtdHangzhou310000China

Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (−3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets.

关键词： Sturgeon Superchilling protein oxidation Cathepsin Microstructure

Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

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Food Science and Human Wellness 2020年第4期9卷 328-337页

作者： Bing Zhao Huimin Zhou Shunliang Zhang Xiaoqian Pan Su Li Ning Zhu Qianrong Wu Shouwei Wang Xiaoling Qiao Wenhua Chen China Meat Research Centre Beijing100068China Beijing Academy of Food Sciences Beijing100068China

The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was *** groups Chinese dry sausages with 2%and 4%(m/m)salt content were *** degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids *** degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase *** conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and *** results could provide a basis for improving the technology of industrial production.

关键词： Chinese dry sausage sodium chloride protein oxidation Lipids oxidation Lipolysis

The application of Melissa officinalis *** oil nanoemulsions protects sea bass(Lateolabrax japonicus)against myofibrillar protein and lipid oxidation during refrigeration

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Food Quality and Safety 2023年第3期7卷 447-455页

作者： Yao Xie Huijie Yu Xin Zhao Chuhan Bian Hao Cheng Jun Mei Jing Xie College of Food Science&Technology Shanghai Ocean UniversityShanghaiChina Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai Ocean UniversityShanghaiChina National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean UniversityShanghaiChina Shanghai Engineering Research Center of Aquatic Product Processing&Preservation Shanghai Ocean UniversityShanghaiChina

Objectives:The nutrient rich sea bass is prone to oxidation of lipid and protein during *** and Methods:The research was to investigate the effect of different concentrations of Melissa officinalis *** oil(MOEO)nanoemulsions on myofibrillar protein(MP)and lipid oxidation in sea bass(Lateolabrax japonicus)during refrigeration at 4°***:The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2%MOEO nanoemulsions(C/L-2M)was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen ***-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during *** oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and ***:C/L-2M slowed the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species.C/L-2M is a very promising preservative emulsion for the preservation of sea bass.

关键词： Lateolabrax japonicus Melissa officinalis L.essential oil lipid oxidation protein oxidation active coating solutions

¹³C protein oxidation in Breath: Is It Relevant for the Whole Body protein Status?

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Journal of Biomedical Science and Engineering 2016年第3期9卷 160-169页

作者： Gerlof A. R. Reckman Martijn Koehorst Marion Priebe Henk Schierbeek Roel J. Vonk University Medical Center Groningen Groningen The Netherlands Academic Medical Center Amsterdam The Netherlands

Introduction: The kinetics of protein oxidation, monitored in breath, and its contribution to the whole body protein status is not well established. Objectives: To analyze protein oxidation in various metabolic conditions we developed/validated a 13C-protein oxidation breath test using low enriched milk proteins. Method/Design: 30 g of naturally labeled 13C-milk proteins were consumed by young healthy volunteers. Breath samples were taken every 10 min and 13CO2 was measured by Isotope Ratio Mass Spectrometry. To calculate the amount of oxidized substrate we used: substrate dose, molecular weight and 13C enrichment of the substrate, number of carbon atoms in a substrate molecule, and estimated CO2-production of the subject based on body surface area. Results: We demonstrated that in 255 min 20% ± 3% (mean ± SD) of the milk protein was oxidized compared to 18% ± 1% of 30 g glucose. Postprandial kinetics of oxidation of whey (rapidly digestible protein) and casein (slowly digestible protein) derived from our breath test were comparable to literature data regarding the kinetics of appearance of amino acids in blood. oxidation of milk proteins was faster than that of milk lipids (peak oxidation 120 and 290 minutes, respectively). After a 3-day protein restricted diet (~10 g of protein/day) a decrease of 31% ± 18% in milk protein oxidation was observed compared to a normal diet. Conclusions: protein oxidation, which can be easily monitored in breath, is a significant factor in protein metabolism. With our technique we are able to characterize changes in overall protein oxidation under various meta-bolic conditions such as a protein restricted diet, which could be relevant for defining optimal protein intake under various conditions. Measuring protein oxidation in new-born might be relevant to establish its contribution to the protein status and its age-dependent development.

关键词： protein oxidation protein Status Milk proteins Stable Isotopes Breath Test

Comparative oxidation proteomics analyses suggest redox regulation of cytosolic translation in rice leaves upon Magnaporthe oryzae infection

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Plant Communications 2023年第3期4卷 302-315页

作者： Xiaoyang Chen Qiutao Xu Yaping Yue Yuhang Duan Hao Liu Xiaolin Chen Junbin Huang Lu Zheng State Key Laboratory of Agricultural Microbiology/Hubei Key Laboratory of Plant Pathology Huazhong Agricultural UniversityWuhan 430070China College of Plant Protection Anhui Agricultural UniversityHefei 230036China National Key Laboratory of Crop Genetic Improvement Huazhong Agricultural UniversityWuhan 430070China

Pathogen attack can increase plant levels of reactive oxygen species(ROS),which act as signaling molecules to activate plant defense *** these processes is crucial for understanding redox signaling pathways in plant defense *** an iodo-tandem mass tag(TMT)-based quantitative proteomics approach,we mapped 3362 oxidized cysteine sites in 2275 proteins in rice *** proteins were involved in gene expression,peptide biosynthetic processes,stress responses,ROS metabolic processes,and translation *** oryzae infection led to increased oxidative modification levels of 512 cysteine sites in 438 proteins,including many transcriptional regulators and ribosomal *** profiling(Ribo-seq)analysis revealed that the oxidative modification of ribosomal proteins promoted the translational efficiency of many mRNAs involved in defense response pathways,thereby affecting rice *** results suggest that increased oxidative modification of ribosomal proteins in rice leaves promotes cytosolic translation,thus revealing a novel function of posttranslational ***,the oxidation-sensitive proteins identified here provide a valuable resource for research on protein redox regulation and can guide future mechanistic studies.

关键词： ROS protein oxidation translation infection immunity rice

Application of Natural Antioxidants from Strawberry Tree(Arbutus unedo L.) and Dog Rose(Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage

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Journal of Integrative Agriculture 2013年第11期12卷 1972-1981页

作者： Mónica Armenteros David Morcuende Sonia Ventanas Mario Estévez Animal Production and Food Science University of ExtremaduraAv.de la Universidad s/n

The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （sodium ascorbate and nitrite） was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence （P） or absence （C） of antioxidant additives. Thiobarbituric acid reactive substances （TBARS）-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity （P-frankfurters）. Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.

关键词： fruit phenolics protein oxidation lipid oxidation nitrite ascorbate

Rapid Inactivation of Chloroplastic Ascorbate Peroxidase is Responsible for Oxidative Modification to Rubisco in Tomato (Lycopersicon esculentum) under Cadmium Stress

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Journal of Integrative Plant Biology 2008年第4期50卷 415-426页

作者： Kai-Lang Liu Lin Shen Jia-Qi Wang Ji-Ping Sheng College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China State Key Laboratory of Animal Nutrition Institute of Animal Science Chinese Academy of Agricultural Sciences Beijing 100094 China

To investigate the sensitive site of antioxidant systems in chloroplast under cadmium stress and its consequence on reactive oxygen species production and action, the sub-organellar localization of chloroplast superoxide dismutases （SOD, EC 1.***.1.1） and ascorbic peroxidase （APX, EC 1.***.1.11） isoenzymes and changes of enzymes activities under cadmium stress were investigated in tomato seedlings. Two APX isoforms, one thylakoid-bound and one stromal, were detected. Cd at 50 μM induced a moderate increase of SOD activities but a rapid inactivation of both APX isoenzymes. APX inactivation was mainly related to the decrease of ascorbate concentration, as supported by in vitro treatment of exogenous ascorbate and APX kinetic properties under Cd stress. H2O2 accumulation in chloroplast, as a consequence of APX inactivation, was associated with a 60% loss of Rubisco （EC 4.***.1.39） activity, which could be partially accounted for by a 10% loss of Rubisco content. protein oxidation assay found that the Rubisco large subunit was the most prominent carbonylated protein; the level of carbonylated Rubisco large subunit increased fivefold after Cd exposure. Thiol groups in the Rubisco large subunit were oxidized, as indicated by non-reducing electrophoresis. Treating crude extract with H2O2 resulted in a similar pattern of protein oxidation and thiols oxidation with that observed in Cd-treated plants. Our study indicates that APXs in the chloroplast is a highly sensitive site of antioxidant systems under Cd stress, and the inactivation of APX could be mainly responsible for oxidative modification to Rubisco and subsequent decrease in its activity.

关键词： ascorbate peroxidase cadmium hydrogen peroxide protein oxidation Rubisco.

Evaluation of Oxidative Stress in Colorectal Cancer Patients

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Biomedical and Environmental Sciences 2008年第4期21卷 286-289页

作者： DONG CHANG FAN WANG YA-SHUANG ZHAO HONG-ZHI PAN The First Affiliated Hospital of Harbin Medical University Harbin 150001 Heilongjiang China School of Public Health Harb#z Medical University Harbin 150081 Heilongjiang China

Objective To evaluate the oxidative stress in patients with colorectal cancer and to investigate the relationship between oxidative stress and colorectal cancer. Methods Seventy-six subjects were divided into two groups （36 colorectal cancer patients as the study group and 40 normal healthy individuals as the control group）. Their protein oxidation, DNA damage, lipid peroxidation and antioxidants, vitamin C, vitamin E, glutathione （GSH）, and antioxidative enzymes in serum were detected. Results The levels of protein carbonyl and advanced oxidation protein products （AOPP） were significantly higher in the study group than in the control group （P〈0.01）. Serum 8-OHdG was significantly increased in the study group compared to the control group （P〈0.01）. However, the mean serum level of MDA and conjugated diene was lower in the study group than in the control group （P〈0.01）. The activity of antioxidative enzymes was significantly decreased in the study group compared to the control group （P〈0.01）. Serum vitamins C and E concentrations were significantly reduced in the study group compared to the control group （P〈0.01）. Conclusion Colorectal cancer is associated with oxidative stress, and assessment of oxidative stress and given antioxidants is important for the treatment and prevention of colorectal cancer.

关键词： Colorectal cancer Oxidative stress DNA damage Lipid peroxidation protein oxidation

Changes of meat proteins during processing and their impacts on meat quality

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Science Foundation in China 2018年第1期26卷 84-91页

作者： LI ChunBao HE Jing ZHOU GuangHong Key Laboratory of Meat Processing and Quality Control MO Key Laboratory of Meat Processing MO J iangsu Synergetic Innovation Center of Meat Processing and Quality Contro Nanjing Agricultural University Nanjing 210095 China

protein is a major component in *** or chemical changes occur during processing of fresh meat and meat products,which positively or negatively affects meat quality *** this review,we discussed research progress in three aspects:(1)protein modification,degradation and meat quality of fresh meat,(2)protein changes and quality of meat products,and(3)protein *** is emphasized that protein degradation is good for meat tenderization and the production of precursors for meat flavor and ***,protein oxidation has the beneficial and detrimental effects in different *** oxidation should be acceptable in terms of meat eating quality and nutritional values,but heavy oxidation should be avoided.

关键词： Eating quality Nutritional value Proteolysis protein oxidation Processing Waterholding capacity