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Ma X, Sun Y, Pan D, Cao J, Dang Y. Structural characterization and stability analysis of phosphorylated nitrosohemoglobin. Food Chem 2022; 373:131475. [PMID: 34763930 DOI: 10.1016/j.foodchem.2021.131475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 10/18/2021] [Accepted: 10/24/2021] [Indexed: 11/04/2022]
Abstract
Phosphorylation modification by sodium tripolyphosphate (STP) on nitrosohemoglobin (NO-Hb) and its effect on the protein structure and stability were studied. Phosphate groups were found to bridge to NO-Hb via C-O-P bonds through serine and tyrosine residues. Hydrothermal treatment with STP maintained the α-helix stability of NO-Hb, and this change in secondary structure improved the proteins stability. Compared to NO-Hb, phosphorylated NO-Hb (P-NO-Hb) was more stable with respect to light (outdoor light, indoor light, and dark conditions), oxidant (hydrogen peroxide), high temperature, and non-neutral pH. The absorbance of P-NO-Hb was nearly twice those of Hb and NO-Hb (P < 0.05), and the absorbance of P-NO-Hb decreased more slowly over time than those of Hb and NO-Hb. The results confirm that the presence of phosphate groups can increase the stability of Hb through structural changes.
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Affiliation(s)
- Xiaoqing Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
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Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function. Foods 2021; 10:foods10091988. [PMID: 34574100 PMCID: PMC8465642 DOI: 10.3390/foods10091988] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 12/26/2022] Open
Abstract
Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.
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3
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Zhang G, Zhao X, Li X, Du G, Zhou J, Chen J. Challenges and possibilities for bio-manufacturing cultured meat. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.026] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Dong J, Zhou Y, Lu Y, Lv Y, Chi Y, He Q. Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. J Food Sci 2019; 84:2086-2090. [PMID: 31294460 DOI: 10.1111/1750-3841.14703] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 05/19/2019] [Accepted: 05/21/2019] [Indexed: 01/03/2023]
Abstract
The oxidation and color stability of porcine hemoglobin (Hb) in the presence of tea polyphenols (TP), as well as the mechanism, were investigated using the methods of color and oxidation analyses, ultraviolet-visible and fluorescence spectroscopy. Results indicated that TP interacted with the tryptophan and tyrosine residues of Hb through inserting into its hydrophobic pocket. This interaction showed a concentration-dependent effect on Hb, which might lead to completely opposite results. The presence of TP (16 mg/L) disrupted Hb (16 mg/L) structure, and the exposure of heme iron facilitated the oxidation and discoloration of Hb. However, a lower level of TP should not break Hb structure but could work as an antioxidant and restrain the formation of methemoglobin. Consequently, TP (1.6 mg/L) considerably maintained the redness of Hb (16 mg/L, P < 0.05) when stored at pH 7.4 and 25 °C for 72 hr. Results may provide scientific information for the proper use of TP in blood and meat products. PRACTICAL APPLICATION: Proper utilization of tea polyphenols (TP) in food products is beneficial to improve antioxidant capacity and nutrition quality of food. We proved that it was potential to corporate TP into blood and meat products to prevent discoloration and oxidative deterioration.
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Affiliation(s)
- Jingwen Dong
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yaoqing Zhou
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yunhao Lu
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yuanping Lv
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Yuanlong Chi
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Qiang He
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
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Hou C, Song X, Li Z, Wang W, Shen Q, Zhang D. Arginine improves the color stability of hemoglobin powder during freeze-drying and storage. Food Sci Nutr 2019; 7:1677-1684. [PMID: 31139380 PMCID: PMC6526692 DOI: 10.1002/fsn3.1004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/03/2019] [Accepted: 03/04/2019] [Indexed: 11/29/2022] Open
Abstract
To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine-hemoglobin (Arg-Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) Arg-Hb powder had better colors (less MetHb% and higher a* value) than Hb powder (p < 0.05); (b) using MetHb% as an indicator, the optimal conditions to prepare Arg stabilized Hb were Arg concentration of 10.5 mg/ml Hb extract, reaction pH of 10.75, and reaction temperature of 18°C; (c) pH and NaCl had a significant influence on the color stability of Hb (p < 0.05). At various NaCl concentrations and pH conditions, Arg-Hb solution showed better color than Hb (p < 0.05); (d) Arg-Hb powder had higher a* values and higher percentages of deoxyhemoglobin and oxyhemoglobin but lower MetHb% than Hb powder during storage (p < 0.05).
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Affiliation(s)
- Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Xuan Song
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Wenting Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Qingwu Shen
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaHunanChina
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
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Chhem‐Kieth S, Lametsch R, Hansen ET, Ruiz‐Carrascal J. Storage and thermal stability of novel heme‐based pigments prepared from porcine hemoglobin. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sorivan Chhem‐Kieth
- Danish Crown Ingredients Copenhagen Denmark
- Department of Food ScienceUniversity of Copenhagen Frederiksberg C Denmark
| | - Rene Lametsch
- Department of Food ScienceUniversity of Copenhagen Frederiksberg C Denmark
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Chhem-Kieth S, Skou PB, Lametsch R, Hansen ET, Ruiz-Carrascal J. Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4287-4296. [PMID: 30228427 PMCID: PMC6133850 DOI: 10.1007/s13197-018-3371-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2018] [Accepted: 07/31/2018] [Indexed: 06/08/2023]
Abstract
This study investigates the potential of novel heme-ligand complexes, derived from heme-iron isolated from porcine hemoglobin by enzymatic hydrolysis, to use as pigments for meat products. Five alternatives to sodium nitrite were identified as possible heme ligands and stabilizing agents of the red conformation of heme. The effects of 4-methylimidazole, methyl nicotinate, pyrrolidine, piperidine, pyrazine and sodium nitrite (as comparative benchmark) on the color of heme-iron extract and pure hemin standard were studied in solution. The ligand affinity and heme-ligand stability was assessed over time in solution by UV-Vis absorbance spectroscopy and CIELAB color space parameters. The CIE redness score a* was used as a single measurement to propose a predictive model based on the following parameters: heme source (heme-iron extract or hemin standard), heme-to-ligand molar ratio (1:20 to 1:300), and storage time (up to 32 days). The optimal concentration at which each ligand can be added to either heme source, as well as the stability of the red color of the formed heme-ligand complexes in-solution was determined. Heme-iron extract-derived samples showed increased redness and color stability as compared to their hemin counterparts. No ligand showed as much affinity for heme as sodium nitrite. As the most promising ligand candidates, methyl nicotinate and 4-methylimidazole started to show color changes at a 1:50 molar ratio, but higher amounts (1:100 and 1:300, respectively) were required to attain the maximum redness possible with the highest stability.
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Affiliation(s)
- Sorivan Chhem-Kieth
- Danish Crown Ingredients, Flaesketorvet 41, 1711 Copenhagen V, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | - Peter Bæk Skou
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | | | - Jorge Ruiz-Carrascal
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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Zhou C, Ye H, Wang H, Qin H, Li J. Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2379-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zhou C, Ye H, Nishiumi T, Qin H, Chen C. l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Hicks TM, Verbeek CJR, Lay MC, Manley-Harris M. The Role of Peracetic Acid in Bloodmeal Decoloring. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2304-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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Cian RE, Drago SR, González RJ. Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02979.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Zhou C, Wang H, Chen Y, Chen C. Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0087-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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