脂质氧化
化学
生物化学
脂质过氧化
多不饱和脂肪酸
肌红蛋白
抗氧化剂
氧化磷酸化
丙二醛
脂肪酸
作者
Yixiao Huang,Shubhajit Sarkhel,Anupam Roy,Anand Mohan
标识
DOI:10.1080/10408398.2023.2245029
摘要
AbstractProteins and essential fatty acids are crucial components of the human diet. However, lipids and proteins are susceptible to oxidative modification during food processing resulting in changes to their structural characteristics and functional properties. Food products rich in polyunsaturated fatty acids are highly susceptible to lipid peroxidation and generate bifunctional reactive aldehydes. Bifunctional aldehydes such as malondialdehyde (MDA), 4-hydroxy-2-nonenal (4-HNE), and 4-oxo-2-nonenal (4-ONE) readily bind to protein nucleophiles and lead to intra- or intermolecular protein cross-linking. In comparison with lipid oxidation, the degradation of proteins by prooxidants appears to be more intricate and results in a greater diversity of oxidation products. Although individual oxidation processes involving lipids and proteins received increasing attention in the past decades, the interactions between those aldehydes and protein oxidation in food have not been extensively explored. Studies indicate that the reactions of lipid and protein oxidation may take place simultaneously or independently, but oxidation products that arose from one reaction may further interact with lipids or proteins. The present review presents a perspective on reactive aldehydes and the role of aldehydes in inducing protein oxidation in muscle foods. Emphasis is focused on the interaction mechanism of the lipid, protein, and myoglobin protein oxidations. In addition, the occurrence of aldehydes derived from lipid oxidation in food systems as well as the endogenous antioxidant peptides or amino acids in meat and plant proteins are also briefly described.Keywords: Lipid oxidationmalondialdehyde4-hydroxy-2-nonenal4-oxo-2-nonenalprotein oxidationantioxidant peptides Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.
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