1
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D'Incecco P, Dallavalle S, Musso L, Rosi V, Sindaco M, Pellegrino L. Formation of di-Tyrosine in pasteurized milk during shelf storage. Food Chem 2024; 435:137566. [PMID: 37778263 DOI: 10.1016/j.foodchem.2023.137566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/03/2023]
Abstract
Formation of the protein crosslink di-Tyrosine was studied in PET-bottled pasteurized milk exposed to fluorescent light in a commercial display cabinet. An HPLC method with fluorescence detection was developed and intra-laboratory validated using pure di-Tyrosine synthesized on purpose. Di-Tyrosine was detected after 1-day lightening and increased up to 7 days, reaching around 250 and 320 µg/g protein in whole and partly skimmed milk, respectively. Afterward, a progressive decrease occurred. By transmission electron microscopy with specific immune gold labelling, presence of di-Tyrosine was observed for the first time on the surface of casein micelles of lightened milk. The crosslink formation, however, did not bring to protein aggregation phenomena detectable by laser light scattering measurements. Exposure to light also induced degradation of riboflavin and decrease of yellowness index. Di-Tyrosine proved to be a suitable indicator to evaluate the progress of protein oxidation in pasteurized milk during storage on the market.
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Affiliation(s)
- Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, Italy.
| | - Sabrina Dallavalle
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, Italy
| | - Loana Musso
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, Italy
| | - Marta Sindaco
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan, Italy
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2
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Tan S, Zhang Q, Pei X, Tan D, Guo C, Chen S, Chen G. Evaluation of milk photooxidation based on peptidomics. Food Res Int 2023; 172:113113. [PMID: 37689842 DOI: 10.1016/j.foodres.2023.113113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/04/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Photooxidation is one of the main causes of the deterioration of milk quality during processing and marketing. This study aimed to investigate the variation in peptides after photooxidation using peptidomic techniques, and how cow species, oxygen content, and light intensity affect photooxidation. The different peptides were identified and quantified using ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Eighteen milk samples were subjected to light treatment. Seven types of peptides were identified as photooxidation markers. Subsequently, the effects of milk variety, oxygen content, and light intensity on photooxidation were studied, and sensory evaluations were performed. Dairy cow breed, oxygen content, and light intensity all affect photooxidation. Sensory evaluation verified that light and oxygen are necessary for the photooxidation of milk. The peptide m/z+ 529.2783 (LLDEIKEVV), both in different varieties of milk and in different brands of commercially available milk, showed a large variation in multiplicity, and its content was closely related to oxygen and light. This peptide was not produced in the absence of oxygen and light, and its relative content increased with the duration of light exposure. These results suggest that the peptidomics method is an effective tool for distinguishing between normal and photooxidized milk.
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Affiliation(s)
- Sijia Tan
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Qingyang Zhang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Xiaoyan Pei
- National Center of Technology Innovation for Dairy, Inner Mongolia, 010080, China; Inner Mongolia Yili Industrial Group Co, Ltd, 010080, China
| | - Dongfei Tan
- Institute of Agro-product Safety and Nutrition, Tianjin Academy of Agricultural Sciences6 (TAAS), Tianjin 300192, China
| | - Can Guo
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Sumeng Chen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Gang Chen
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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3
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Fitzner L, Kühl T, Hasler M, Imhof D, Schwarz K, Keppler JK. Modification and oxidative degradation of β-lactoglobulin by UVB irradiation. Food Chem 2023; 428:136698. [PMID: 37413838 DOI: 10.1016/j.foodchem.2023.136698] [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: 03/17/2023] [Revised: 06/01/2023] [Accepted: 06/19/2023] [Indexed: 07/08/2023]
Abstract
Ultraviolet (UV) B irradiation induces protein modification, especially the conformational rearrangement of proteins, and is therefore promising as a non-thermal and non-chemical functionalization technique. Nevertheless, UVB irradiation introduces radicals and oxidizes side chains resulting in the loss of food quality. Thus, assessing the UVB irradiation-based functionalization of β-lactoglobulin (BLG) versus its oxidative degradation is of interest. UVB irradiation of up to 8 h was successfully applied to loosen the rigid folding of BLG and increase its flexibility. Thereby, the cysteine at position 121 and hydrophobic regions became surface-exposed as indicated by the increase in accessible thiol groups and increased surface hydrophobicity. Furthermore, we demonstrated the cleavage of the "outer" disulfide bond C66-C160 by LC-MS/MS after tryptic digestion of BLG. The 2-h-irradiated BLG showed adequate conformational rearrangement for protein functionalization while being minimally oxidized.
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Affiliation(s)
- Laura Fitzner
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Toni Kühl
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, An der Immenburg 4, Bonn 53121, Germany.
| | - Mario Hasler
- Lehrfach Variationsstatistik, Christian-Albrechts-University of Kiel, Hermann-Rodewald-Strasse 9, 24118 Kiel, Germany.
| | - Diana Imhof
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, An der Immenburg 4, Bonn 53121, Germany.
| | - Karin Schwarz
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Julia Katharina Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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4
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Li B, Yang Y, Ding Y, Ge Y, Xu Y, Xie Y, Shi Y, Le G. Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2023; 22:355-379. [PMID: 36382862 DOI: 10.1111/1541-4337.13071] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/07/2022] [Accepted: 10/15/2022] [Indexed: 11/17/2022]
Abstract
Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age-related diseases. From the perspective of food safety and human health, protein-oxidation products in food are the main concern of consumers, health management departments, and the food industry. This review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food-processing industry has been discussed. Food-derived dityrosine primarily originates from high-protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.
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Affiliation(s)
- Bowen Li
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China.,State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Yuhui Yang
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yinyi Ding
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China
| | - Yueting Ge
- College of Life Science, Xinyang Normal University, Xinyang, Henan Province, 464000, China
| | - Yuncong Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yanli Xie
- National Engineering Laboratory/Key Laboratory of Henan Province, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, 450001, China
| | - Yonghui Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Guowei Le
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
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5
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Zhang L, Li Q, Bao Y, Tan Y, Lametsch R, Hong H, Luo Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Crit Rev Food Sci Nutr 2022; 64:1572-1591. [PMID: 36122384 DOI: 10.1080/10408398.2022.2117788] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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6
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Shi M, Li N, Xing R, Jiao T. Peroxidase-triggered formation of fluorescent peptide-based nanoarchitectonics. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Rossi C, Fuentes-Lemus E, Davies MJ. Reaction of cysteine residues with oxidized tyrosine residues mediates cross-linking of photo-oxidized casein proteins. Food Chem 2022; 385:132667. [PMID: 35299016 DOI: 10.1016/j.foodchem.2022.132667] [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: 11/01/2021] [Revised: 03/06/2022] [Accepted: 03/07/2022] [Indexed: 11/28/2022]
Abstract
Photo-oxidation of casein proteins is commonplace during milk processing and storage. A major consequence of such light exposure is protein cross-linking and aggregation. Although caseins are key milk components, the nature of the cross-links and the mechanisms involved are poorly characterized, with most previous work having been focused on detecting and quantifying di-tyrosine formed on dimerization of two tyrosine-derived phenoxyl radicals. However, this is only one of a large number of possible cross-links that might be formed. In this study, we have investigated the potential involvement of secondary reactions between oxidized protein side-chains and the thiol group of cysteine (Cys) residues in casein cross-linking. Casein proteins were subjected to photo-oxidation using visible light in the presence of a sensitizer (riboflavin or rose Bengal) and O2, then incubated with a Cys-containing peptide (glutathione, GSH) or protein (κ-casein), and subsequently analyzed by SDS-PAGE, immunoblotting and LC-MS. Our data indicate that that photo-oxidized (but not parent) caseins react efficiently with the Cys-containing species, likely via Michael addition to quinones formed from tyrosine residues to give glutathionylated species or protein adducts. Thus, oxidized α-casein reacts with native κ-casein to give high molecular mass aggregates. This adduct formation was prevented by alkylation of the Cys thiol group. The cross-link site and the residues involved have been confirmed by liquid chromatography-mass spectrometry (LC-MS) proteomic analysis. Together, these data extend our knowledge of the mechanisms involved in casein oxidation and aggregation.
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Affiliation(s)
- Chiara Rossi
- University of Copenhagen, Department of Biomedical Sciences, Copenhagen, Denmark
| | | | - Michael J Davies
- University of Copenhagen, Department of Biomedical Sciences, Copenhagen, Denmark.
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8
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Govari M, Iliadis S, Papageorgiou D, Fletouris D. Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum or modified atmosphere and stored under retail display conditions. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Mo L, Zhao C, Huang B, Niu J, Hong S, Li J, Lin Y, Qin F. Health Effects of Dietary Oxidized Milk Administration in Offspring Mice during Pregnancy and Lactation with Metabolomic Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1679-1688. [PMID: 35104143 DOI: 10.1021/acs.jafc.1c07132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Milk is an important source of nutrients during pregnancy. Previous studies have consistently shown that oxidation in milk and dairy products can induce oxidative stress, inflammation, and fibrosis in the liver and kidney. However, the mechanism underlying these effects remains largely unexplored. This study aimed to investigate the effects of oxidized milk on fecal metabolism and liver and kidney function of offspring mice. Oxidative modification of milk was performed using H2O2-Cu or heating, causing varying degrees of oxidative damage. Kunming female mice were fed with a H2O2-Cu, heat, or normal control diet until their offspring were 3 weeks old. Feces were collected for the metabolomics study based on mass spectrometry. Forty-two potentially significant metabolic biomarkers were screened, and each group's relative intensity was compared. The results showed that oxidized milk mainly regulated isoleucine metabolism, proline metabolism, and tricarboxylic acid cycle. In addition, the histopathological analysis showed accumulation of protein and lipid oxidation products in the liver and kidney tissues after intake of oxidized milk, which induced oxidative stress, increased the levels of inflammatory factors, and significantly increased the expression of genes and proteins involved in inflammatory pathways. The above results suggest that intake of oxidized milk during gestation may increase the risk of liver and kidney injury in male offspring by interfering with amino acid and energy metabolism, highlighting the potential health risks of oxidized milk in humans.
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Affiliation(s)
- Ling Mo
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chaochao Zhao
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Bo Huang
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Jiawei Niu
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Siyan Hong
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Jingjing Li
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Yintao Lin
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Fengqiong Qin
- The Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Health, Guilin, Guangxi 541004, China
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
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10
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Poojary MM, Lund MN. Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annu Rev Food Sci Technol 2021; 13:35-58. [PMID: 34941384 DOI: 10.1146/annurev-food-052720-104513] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark;
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; .,Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark;
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11
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Fuentes-Lemus E, Jiang S, Hägglund P, Davies MJ. High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107060] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Dántola ML, Neyra Recky JR, Lorente C, Thomas AH. Photosensitized Dimerization of Tyrosine: The Oxygen Paradox †. Photochem Photobiol 2021; 98:687-695. [PMID: 34738644 DOI: 10.1111/php.13557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 11/01/2021] [Indexed: 01/22/2023]
Abstract
In electron-transfer initiated photosensitization processes, molecular oxygen (O2 ) is not involved in the first bimolecular event, but almost always participates in subsequent steps giving rise to oxygenated products. An exception to this general behavior is the photosensitized dimerization of tyrosine (Tyr), where O2 does not participate as a reactant in any step of the pathway yielding Tyr dimers (Tyr2 ). In the pterin (Ptr) photosensitized oxidation of Tyr, O2 does not directly participate in the formation of Tyr2 and quenches the triplet excited state of Ptr, the reactive species that initiates the process. However, O2 is necessary for the dimerization, phenomenon that we have named as the oxygen paradox. Here, we review the literature on the photosensitized formation of Tyr2 and present results of steady-state and time resolved experiments, in search of a mechanistic model to explain the contradictory role of O2 in this photochemical reaction system.
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Affiliation(s)
- M Laura Dántola
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, La Plata, Argentina
| | - Jael R Neyra Recky
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, La Plata, Argentina
| | - Carolina Lorente
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, La Plata, Argentina
| | - Andrés H Thomas
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, La Plata, Argentina
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13
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A model to understand type I oxidations of biomolecules photosensitized by pterins. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY 2021. [DOI: 10.1016/j.jpap.2021.100045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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14
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Zhao C, Mo L, Li J, Deng Q. Oxidized Milk Induces Spatial Learning and Memory Impairment by Altering Gut Microbiota in Offspring Mice during Pregnancy and Lactation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9934-9946. [PMID: 34427092 DOI: 10.1021/acs.jafc.1c02716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Early adverse diet exposures are known to be associated with increased risk of learning and memory injury in offspring, yet whether oxidized milk is involved in such an effect has been largely unknown. Here, we focused on oxidized milk intake in mice during pregnancy and lactation to measure the changes in the learning and memory ability in offspring and also probed into the relevant association with gut microbiota. Milk was oxidized with H2O2-Cu or HClO, resulting in different degrees of oxidative damage. KM female mice were fed H2O2-Cu, HClO, or normal control diets immediately after caging until their offspring were 3-weeks old. Behavioral tests were then performed to test the learning and memory ability, and 16S rRNA sequencing was completed with harvested fecal contents. As analyzed, fecal microflora in mice with oxidized milk was affected, mainly reflected in decreased mucin-degrading bacteria, Akkermansia and Lactobacillus, and in reversely increased pro-inflammatory bacteria Shigella, pathobiont Mucispirillum, nervous associated bacteria Ruminococcus, Escherichia, and Desulfovibrio. In the meantime, the inflammation developed in mice was aggravated accompanied by increased expression of relevant genes, while the genes and proteins associated with the learning and memory ability were down-regulated. Further behavioral tests proved impairment of the learning and memory ability in offspring. In general, milk of oxidative damage is a risk factor of the impaired transgenerational ability in learning and memory, which is associated with gut microbiota and intestinal mucosa conditions. This finding may help support the potential of early adverse diet as a harmful factor in learning and memory.
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Affiliation(s)
- Chaochao Zhao
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Ling Mo
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jingjing Li
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
| | - Qiuling Deng
- Department of nutrition and food hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China
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15
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Comparison of Quality Changes in Eurasian Perch ( Perca fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage. Foods 2021; 10:foods10061405. [PMID: 34204538 PMCID: PMC8233806 DOI: 10.3390/foods10061405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 06/10/2021] [Accepted: 06/10/2021] [Indexed: 01/23/2023] Open
Abstract
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated-10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions-in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.
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Choi J, Hasturk O, Mu X, Sahoo JK, Kaplan DL. Silk Hydrogels with Controllable Formation of Dityrosine, 3,4-Dihydroxyphenylalanine, and 3,4-Dihydroxyphenylalanine-Fe 3+ Complexes through Chitosan Particle-Assisted Fenton Reactions. Biomacromolecules 2021; 22:773-787. [PMID: 33405916 DOI: 10.1021/acs.biomac.0c01539] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The oxidation of tyrosine residues of silk fibroin involves the generation of dityrosine and 3,4-dihydroxyphenylalanine (DOPA). However, it remains a challenge to selectively control the reaction pathway to produce dityrosine or DOPA in a selective fashion. Here, silk hydrogels with controllable formation of not only dityrosine and DOPA but also DOPA-Fe3+ complexes within the cross-linked networks were developed. The use of chitosan particles in the Fenton reaction allowed the interaction of Fe3+ ions with silk fibroin to be limited through the adsorption of Fe3+ ions onto chitosan particles by manipulating contact time between the reaction medium and chitosan particles. This led to significant suppression of the premature formation of β-sheet structures that cause steric hindrance to the collisions between tyrosyl radicals and thus enabled higher selectivity toward the formation of dityrosine than DOPA. Remarkably, the addition of ethylenediaminetetraacetic acid (EDTA) to the chitosan particle-assisted Fenton reactions resulted in hydrogels that significantly favored the formation of DOPA over dityrosine due to the increase in the hydroxylation of phenol in the presence of EDTA. Despite the existence of Fe3+-EDTA complexes, Raman spectra indicated the DOPA-Fe3+ complexation in the hydrogels. Mechanistically, the hydrogel networks with small-sized and uniformly distributed β-sheet structures as well as the abundance of DOPA appear to make non-EDTA-chelated Fe3+ ions more accessible to complexation with DOPA. These findings have important implications for understanding the oxidation of tyrosine residues of silk fibroin by metal-catalyzed oxidation systems with potential benefits for future studies on silk protein-based hydrogels capable of generating intrinsic adhesive features as well as for exploring dual-cross-linked silk hydrogels constructed by chemical cross-linking and metal-coordinate complexation.
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Affiliation(s)
- Jaewon Choi
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Onur Hasturk
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Xuan Mu
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Jugal Kishore Sahoo
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
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17
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Subelzu N, Schöneich C. Near UV and Visible Light Induce Iron-Dependent Photodegradation Reactions in Pharmaceutical Buffers: Mechanistic and Product Studies. Mol Pharm 2020; 17:4163-4179. [PMID: 32986444 DOI: 10.1021/acs.molpharmaceut.0c00639] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Near UV (λ = 320-400 nm) and visible light (λ = 400-800 nm) can lead to the oxidation of pharmaceutical proteins, which can affect efficiency and promote immunogenicity. However, no concise mechanism has been established for the photo-oxidation of pharmaceutical proteins under near UV and visible light. Here, we show that carboxylic acid buffer-Fe3+ complexes can function as photosensitizers, causing peptide degradation via the formation of various radicals and oxidants. Three pharmaceutical relevant carboxylic acid buffers (citrate, acetate, and succinate) were tested under near UV and visible light. Oxidation reactions were monitored for model peptides containing readily oxidizable amino acids, such as methionine- or leucine-enkephalin and proctolin peptide. Oxidation products were evaluated by RP-HPLC coupled to UV or fluorescent detection and RP-HPLC-MS/MS. Specifically for citrate buffer, the light-induced formation of H2O2, •OH, •CO2-, and formaldehyde was demonstrated. The peptides displayed oxidation of Met, hydroxylation of Tyr and Phe, as well as the formation of novel products from Tyr. Experiments with 18O2 resulted in the incorporation of 18O into various reaction products, consistent with a metal-catalyzed activation of O2 into reactive oxygen species. The addition of EDTA and DTPA did not prevent the oxidation of the peptides and, in some cases, enhanced the oxidation. Our results demonstrate that pharmaceutical buffer-Fe3+ complexes, exposed to UV and visible light, can promote various pathways of oxidation reactions in pharmaceutical formulations.
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Affiliation(s)
- Natalia Subelzu
- Department of Pharmaceutical Chemistry, University of Kansas, 2095 Constant Avenue, Lawrence, Kansas 66047, United States
| | - Christian Schöneich
- Department of Pharmaceutical Chemistry, University of Kansas, 2095 Constant Avenue, Lawrence, Kansas 66047, United States
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18
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Zhao Z, Poojary MM, Skibsted LH, Lund MN. Cleavage of Disulfide Bonds in Cystine by UV-B Illumination Mediated by Tryptophan or Tyrosine as Photosensitizers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6900-6909. [PMID: 32437144 DOI: 10.1021/acs.jafc.0c01760] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Photolytic cleavage of disulfide bonds in proteins by UV light will influence their structure and functionality. The present study aimed to investigate the efficiency of disulfide cleavage by UV-B light in a system without a protein backbone consisting of combinations of cystine (a disulfide) and tryptophan (Trp) or tyrosine (Tyr) under anaerobic and aerobic conditions and to identify oxidation products formed by UV-B light. Cystine was reduced to cysteine (Cys) almost with a 1:1 stoichiometry by photoexcited Trp for anaerobic equimolar aqueous solutions (each 200 μM; pH 7.0), while photoexcited Tyr provided lower concentrations of Cys. The calculation of apparent quantum yields allowed for a comparison between the efficiency of reactions and showed that formation of Cys from disulfide cleavage of cystine was more efficient by photoexcited Trp than by photoexcited Tyr and of cystine alone and that Trp was more sensitive to photodegradation than Tyr and cystine under both aerobic and anaerobic conditions. Increasing the ratio between cystine and Trp to a 1:2 ratio did not increase the efficiency of free thiol formation but caused a more efficient photodegradation of Trp. The free thiol formed from disulfide cleavage of cystine was further oxidized to other unidentified compounds. Trp oxidation products (3-hydroxykynurenine (3-OH-Kyn) and tryptamine) were only identified in minor concentrations following light exposure of cystine and Trp in 1:1 and 1:2 ratios under both aerobic and anaerobic conditions, indicating further photodegradation to unidentified compounds. 3,4-Dihydroxyphenylalanine (DOPA) was formed from the oxidation of Tyr in the illuminated samples of cystine and Tyr in a 1:1 ratio under both aerobic and anaerobic conditions.
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Affiliation(s)
- Zichen Zhao
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Leif H Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
- Department of Biomedical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
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19
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Ding YY, Wang FF, Jiang YG, Sheng YJ, Jiang MQ, Zhu X, Shi YH, Le GW. Dityrosine suppresses the cytoprotective action of thyroid hormone T3 via inhibiting thyroid hormone receptor-mediated transcriptional activation. RSC Adv 2020; 10:21057-21070. [PMID: 35518765 PMCID: PMC9054395 DOI: 10.1039/d0ra00276c] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 05/18/2020] [Indexed: 12/25/2022] Open
Abstract
Dityrosine (Dityr) is the most common oxidized form of tyrosine. In the previous studies of mice treated with dityrosine, cell death in the pancreas, kidneys, and liver was detected in the presence of enhanced plasma triiodothyronine (T3) content. Due to its structural similarity with the thyroid hormone T3, we hypothesized that dityrosine might disrupt T3-dependent endocrine signaling. The cytotoxic effect of dityrosine was studied in C57BL/6 mice by gavage with a dityrosine dose of 320 μg per kg per day for 10 weeks. Cell death in the liver was detected in the presence of enhanced plasma thyroid hormone content in mice treated with dityrosine. The antagonistic effect of dityrosine on T3 biofunction was studied using HepG2 cells. Dityrosine incubation reduced T3 transport ability and attenuated the T3-mediated cell survival via regulation of the PI3k/Akt/MAPK pathway. Furthermore, dityrosine inhibited T3 binding to thyroid hormone receptors (TRs) and suppressed the TR-mediated transcription. Dityrosine also downregulated the expressions of T3 action-related factors. Taken together, this study demonstrates that dityrosine inhibits T3-dependent cytoprotection by competitive inhibition, resulting in downstream gene suppression. Our findings offer insights into how dityrosine acts as an antagonist of T3. These findings shed new light on cellular processes underlying the energy metabolism disorder caused by dietary oxidized protein, thus contributing to a better understanding of the diet-health axis at a cellular level.
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Affiliation(s)
- Yin-Yi Ding
- Collage of Food Science and Biotechnology, Zhejiang Gongshang University No.18, Xuezheng Street Hangzhou 310018 China +86 571-28877777 +86 571-28877777
- Food Nutrition Science Centre, Zhejiang Gongshang University Hangzhou 310018 China
| | - Fang-Fang Wang
- School of Life Science, Linyi University Linyi 276000 China
| | - Yu-Ge Jiang
- The State Key Laboratory of Food Science and Technology, Jiangnan University Wuxi 214122 China
- Center of Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University Wuxi 214122 China
| | - Yi-Jing Sheng
- Collage of Food Science and Biotechnology, Zhejiang Gongshang University No.18, Xuezheng Street Hangzhou 310018 China +86 571-28877777 +86 571-28877777
| | - Meng-Qi Jiang
- Collage of Food Science and Biotechnology, Zhejiang Gongshang University No.18, Xuezheng Street Hangzhou 310018 China +86 571-28877777 +86 571-28877777
| | - Xuan Zhu
- Collage of Food Science and Biotechnology, Zhejiang Gongshang University No.18, Xuezheng Street Hangzhou 310018 China +86 571-28877777 +86 571-28877777
| | - Yong-Hui Shi
- The State Key Laboratory of Food Science and Technology, Jiangnan University Wuxi 214122 China
- Center of Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University Wuxi 214122 China
| | - Guo-Wei Le
- The State Key Laboratory of Food Science and Technology, Jiangnan University Wuxi 214122 China
- Center of Food Nutrition and Functional Food Engineering, School of Food Science and Technology, Jiangnan University Wuxi 214122 China
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20
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Figueroa JD, Zárate AM, Fuentes-Lemus E, Davies MJ, López-Alarcón C. Formation and characterization of crosslinks, including Tyr–Trp species, on one electron oxidation of free Tyr and Trp residues by carbonate radical anion. RSC Adv 2020; 10:25786-25800. [PMID: 35518626 PMCID: PMC9055361 DOI: 10.1039/d0ra04051g] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 06/28/2020] [Indexed: 01/04/2023] Open
Abstract
Dityrosine and ditryptophan bonds have been implied in protein crosslinking. This is associated with oxidative stress conditions including those involved in neurodegenerative pathologies and age-related processes. Formation of dityrosine and ditryptophan derives from radical–radical reactions involving Tyr˙ and Trp˙ radicals. However, cross reactions of Tyr˙ and Trp˙ leading to Tyr–Trp crosslinks and their biological consequences have been less explored. In the present work we hypothesized that exposure of free Tyr and Trp to a high concentration of carbonate anion radicals (CO3˙−), under anaerobic conditions, would result in the formation of Tyr–Trp species, as well as dityrosine and ditryptophan crosslinks. Here we report a simple experimental procedure, employing CO3˙− generated photochemically by illumination of a Co(iii) complex at 254 nm, that produces micromolar concentrations of Tyr–Trp crosslinks. Analysis by mass spectrometry of solutions containing only the individual amino acids, and the Co(iii) complex, provided evidence for the formation of o,o′-dityrosine and isodityrosine from Tyr, and three ditryptophan dimers from Trp. When mixtures of Tyr and Trp were illuminated in an identical manner, Tyr–Trp crosslinks were detected together with dityrosine and ditryptophan dimers. These results indicate that there is a balance between the formation of these three classes of crosslinks, which is dependent on the Tyr and Trp concentrations. The methods reported here allow the generation of significant yields of isolated Tyr–Trp adducts and their characterization. This technology should facilitate the detection, and examination of the biological consequences of Tyr–Trp crosslink formation in complex systems in future investigations. Exposure of free Tyr and Trp to a high concentration of carbonate anion radicals (CO3˙−), under anaerobic conditions, result in the formation of Tyr–Trp species, as well as dityrosine and ditryptophan crosslinks.![]()
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Affiliation(s)
- Juan David Figueroa
- Pontificia Universidad Católica de Chile, Facultad de Química y de Farmacia
- Departamento de Química Física
- Santiago
- Chile
| | - Ana María Zárate
- Pontificia Universidad Católica de Chile, Facultad de Química y de Farmacia
- Departamento de Química Física
- Santiago
- Chile
| | - Eduardo Fuentes-Lemus
- Pontificia Universidad Católica de Chile, Facultad de Química y de Farmacia
- Departamento de Química Física
- Santiago
- Chile
| | - Michael J. Davies
- University of Copenhagen
- Department of Biomedical Sciences
- Copenhagen
- Denmark
| | - Camilo López-Alarcón
- Pontificia Universidad Católica de Chile, Facultad de Química y de Farmacia
- Departamento de Química Física
- Santiago
- Chile
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21
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Reid LO, Dántola ML, Petroselli G, Erra-Balsells R, Miranda MA, Lhiaubet-Vallet V, Thomas AH. Chemical Modifications of Globular Proteins Phototriggered by an Endogenous Photosensitizer. Chem Res Toxicol 2019; 32:2250-2259. [DOI: 10.1021/acs.chemrestox.9b00286] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lara O. Reid
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, Casilla de Correo 16, Sucursal 4, 1900 La Plata, Argentina
| | - M. Laura Dántola
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, Casilla de Correo 16, Sucursal 4, 1900 La Plata, Argentina
| | - Gabriela Petroselli
- CIHIDECAR - CONICET, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellón 2, 3p, Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Rosa Erra-Balsells
- CIHIDECAR - CONICET, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellón 2, 3p, Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Miguel A. Miranda
- Instituto de Tecnología Química, Universitat Politècnica de València - Consejo Superior de Investigaciones Científicas, Avenida de los Naranjos s/n, 46022 Valencia, Spain
| | - Virginie Lhiaubet-Vallet
- Instituto de Tecnología Química, Universitat Politècnica de València - Consejo Superior de Investigaciones Científicas, Avenida de los Naranjos s/n, 46022 Valencia, Spain
| | - Andrés H. Thomas
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CCT La Plata-CONICET, Casilla de Correo 16, Sucursal 4, 1900 La Plata, Argentina
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22
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Giblin L, Yalçın AS, Biçim G, Krämer AC, Chen Z, Callanan MJ, Arranz E, Davies MJ. Whey proteins: targets of oxidation, or mediators of redox protection. Free Radic Res 2019; 53:1136-1152. [PMID: 31510814 DOI: 10.1080/10715762.2019.1632445] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Bovine whey proteins are highly valued dairy ingredients. This is primarily due to their amino acid content, digestibility, bioactivities and their processing characteristics. One of the reported bioactivities of whey proteins is antioxidant activity. Numerous dietary intervention trials with humans and animals indicate that consumption of whey products can modulate redox biomarkers to reduce oxidative stress. This bioactivity has in part been assigned to whey peptides using a range of biochemical or cellular assays in vitro. Superimposing whey peptide sequences from gastrointestinal samples, with whey peptides proven to be antioxidant in vitro, allows us to propose peptides from whey likely to exhibit antioxidant activity in the diet. However, whey proteins themselves are targets of oxidation during processing particularly when exposed to high thermal loads and/or extensive processing (e.g. infant formula manufacture). Oxidative damage of whey proteins can be selective with regard to the residues that are modified and are associated with the degree of protein unfolding, with α-Lactalbumin more susceptible than β-Lactoglobulin. Such oxidative damage may have adverse effects on human health. This review summarises how whey proteins can modulate cellular redox pathways and conversely how whey proteins can be oxidised during processing. Given the extensive processing steps that whey proteins are often subjected to, we conclude that oxidation during processing is likely to compromise the positive health attributes associated with whey proteins.
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Affiliation(s)
- Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - A Süha Yalçın
- Department of Biochemistry, School of Medicine, Marmara University, İstanbul, Turkey
| | - Gökhan Biçim
- Department of Biochemistry, School of Medicine, Marmara University, İstanbul, Turkey
| | - Anna C Krämer
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Copenhagen, Denmark
| | - Zhifei Chen
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Copenhagen, Denmark
| | - Michael J Callanan
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Elena Arranz
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
| | - Michael J Davies
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Copenhagen, Denmark
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23
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Li B, Ge Y, Xu Y, Lu Y, Yang Y, Han L, Jiang Y, Shi Y, Le G. Spatial Learning and Memory Impairment in Growing Mice Induced by Major Oxidized Tyrosine Product Dityrosine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9039-9049. [PMID: 31353898 DOI: 10.1021/acs.jafc.9b04253] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study focused on the effects of oxidized tyrosine products (OTPs) and major component dityrosine (DT) on the brain and behavior of growing mice. Male and female mice were treated with daily intragastric administration of either tyrosine (Tyr; 420 μg/kg body weight), DT (420 μg/kg body weight), or OTPs (1909 μg/kg body weight) for 35 days. We found that pure DT and OTPs caused redox state imbalance, elevated levels of inflammatory factors, hippocampal oxidative damage, and neurotransmitter disorders while activating the mitochondrial apoptosis pathway in the hippocampus and downregulating the genes associated with learning and memory. These events eventually led to growing mice learning and memory impairment, lagging responses, and anxiety-like behaviors. Furthermore, the male mice exhibited slightly more oxidative damage than the females. These findings imply that contemporary diets and food-processing strategies of the modern world should be modified to reduce oxidized protein intake.
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Affiliation(s)
- Bowen Li
- The State Key Laboratory of Food Science and Technology , Jiangnan University , Li Hu Avenue 1800 , Wuxi 214122 , P. R. China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yueting Ge
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yuncong Xu
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yipin Lu
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yuhui Yang
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
- College of Grain and Food Science , Henan University of Technology , Zhengzhou 450001 , P. R. China
| | - Le Han
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yuge Jiang
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Yonghui Shi
- The State Key Laboratory of Food Science and Technology , Jiangnan University , Li Hu Avenue 1800 , Wuxi 214122 , P. R. China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
| | - Guowei Le
- The State Key Laboratory of Food Science and Technology , Jiangnan University , Li Hu Avenue 1800 , Wuxi 214122 , P. R. China
- Center for Food Nutrition and Functional Food Engineering, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , P. R. China
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24
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Redmond RW, Kochevar IE. Medical Applications of Rose Bengal‐ and Riboflavin‐Photosensitized Protein Crosslinking. Photochem Photobiol 2019; 95:1097-1115. [DOI: 10.1111/php.13126] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Accepted: 03/27/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Robert W. Redmond
- Wellman Center for Photomedicine Massachusetts General Hospital Harvard Medical School Boston MA
| | - Irene E. Kochevar
- Wellman Center for Photomedicine Massachusetts General Hospital Harvard Medical School Boston MA
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25
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Ren X, Zou Q, Yuan C, Chang R, Xing R, Yan X. The Dominant Role of Oxygen in Modulating the Chemical Evolution Pathways of Tyrosine in Peptides: Dityrosine or Melanin. Angew Chem Int Ed Engl 2019. [DOI: 10.1002/ange.201814575] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaokang Ren
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
- University of Chinese Academy of Sciences 100049 Beijing China
| | - Qianli Zou
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
| | - Chengqian Yuan
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
| | - Rui Chang
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
- University of Chinese Academy of Sciences 100049 Beijing China
| | - Ruirui Xing
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
| | - Xuehai Yan
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
- University of Chinese Academy of Sciences 100049 Beijing China
- Center for MesoscienceInstitute of Process Engineering, Chinese Academy of Sciences 100190 Beijing China
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26
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Ren X, Zou Q, Yuan C, Chang R, Xing R, Yan X. The Dominant Role of Oxygen in Modulating the Chemical Evolution Pathways of Tyrosine in Peptides: Dityrosine or Melanin. Angew Chem Int Ed Engl 2019; 58:5872-5876. [DOI: 10.1002/anie.201814575] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Indexed: 12/12/2022]
Affiliation(s)
- Xiaokang Ren
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
- University of Chinese Academy of Sciences 100049 Beijing China
| | - Qianli Zou
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
| | - Chengqian Yuan
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
| | - Rui Chang
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
- University of Chinese Academy of Sciences 100049 Beijing China
| | - Ruirui Xing
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
| | - Xuehai Yan
- State Key Laboratory of Biochemical EngineeringInstitute of Process EngineeringChinese Academy of Sciences 100190 Beijing China
- University of Chinese Academy of Sciences 100049 Beijing China
- Center for MesoscienceInstitute of Process Engineering, Chinese Academy of Sciences 100190 Beijing China
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27
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Ali H, Saleem M, Ullah R, Khan S, Atta BM, Bilal M. Thermal Effects on Biochemical Signatures of UHT, Pasteurized and Domestically Boiled Buffalo Milk Detected by Synchronous Fluorescence Spectroscopy. J Fluoresc 2019; 29:485-493. [PMID: 30826973 DOI: 10.1007/s10895-019-02359-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Accepted: 02/20/2019] [Indexed: 11/26/2022]
Abstract
Thermal treatment of milk is performed to limit bacterial growth and make it safe for human consumption. To increase the shelf life of milk, either ultrahigh temperature (UHT) or pasteurization techniques are employed that destroy the microorganisms. In this study, the synchronous front face fluorescence spectroscopy was employed for comparative study of raw, UHT treated, pasteurized and conventionally boiled milk at 93 °C (domestic boiling). Principal Component analysis clearly showed distinct clustering of UHT milk due to formation of Maillard reaction products. Fluorescence emission peak at 410 nm showed irreversible change in peak intensity attributed to conformational changes in protein due to UHT treatment while pasteurization and domestic boiling showed reversible changes when milk was cooled down to 10 °C. Furthermore, fluorescence emission peaks at 410 nm previously assigned to vitamin A has also been discussed.
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Affiliation(s)
- Hina Ali
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan.
| | - Muhammad Saleem
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| | - Rahat Ullah
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| | - Saranjam Khan
- Department of Physics, Islamia College, Peshawar, Pakistan
| | - Babar Manzoor Atta
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
| | - Muhammad Bilal
- National Institute of Lasers and Optronics (NILOP), Lehtrar Road, Islamabad, Pakistan
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Chen Z, Leinisch F, Greco I, Zhang W, Shu N, Chuang CY, Lund MN, Davies MJ. Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula. Free Radic Res 2019; 53:68-81. [DOI: 10.1080/10715762.2018.1554250] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Zhifei Chen
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Fabian Leinisch
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Ines Greco
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Wei Zhang
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Nan Shu
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Christine Y. Chuang
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Marianne N. Lund
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Michael J. Davies
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
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29
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Reid LO, Vignoni M, Martins-Froment N, Thomas AH, Dántola ML. Photochemistry of tyrosine dimer: when an oxidative lesion of proteins is able to photoinduce further damage. Photochem Photobiol Sci 2019; 18:1732-1741. [DOI: 10.1039/c9pp00182d] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The tyrosine dimer (Tyr2), a covalent bond between two tyrosines (Tyr), is one of the most important modifications of the oxidative damage of proteins.
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Affiliation(s)
- Lara O. Reid
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)
- Departamento de Química
- Facultad de Ciencias Exactas
- Universidad Nacional de La Plata
- (1900) La Plata
| | - Mariana Vignoni
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)
- Departamento de Química
- Facultad de Ciencias Exactas
- Universidad Nacional de La Plata
- (1900) La Plata
| | - Nathalie Martins-Froment
- Service Commun de Spectrométrie de Masse (FR2599)
- Université de Toulouse III (Paul Sabatier)
- F-31062 Toulouse cédex 9
- France
| | - Andrés H. Thomas
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)
- Departamento de Química
- Facultad de Ciencias Exactas
- Universidad Nacional de La Plata
- (1900) La Plata
| | - M. Laura Dántola
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA)
- Departamento de Química
- Facultad de Ciencias Exactas
- Universidad Nacional de La Plata
- (1900) La Plata
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30
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Wang F, Yang W, Hu X. Discovery of High Affinity Receptors for Dityrosine through Inverse Virtual Screening and Docking and Molecular Dynamics. Int J Mol Sci 2018; 20:ijms20010115. [PMID: 30597963 PMCID: PMC6337580 DOI: 10.3390/ijms20010115] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 12/21/2018] [Accepted: 12/23/2018] [Indexed: 01/22/2023] Open
Abstract
Dityrosine is the product of oxidation that has been linked to a number of serious pathological conditions. Evidence indicates that high amounts of dityrosine exist in oxidized milk powders and some milk related foodstuffs, further reducing the nutritional value of oxidized proteins. Therefore, we hypothesize that some receptors related to special diseases would be targets for dityrosine. However, the mechanisms of the interaction of dityrosine with probable targets are still unknown. In the present work, an inverse virtual screening approach was performed to screen possible novel targets for dityrosine. Molecular docking studies were performed on a panel of targets extracted from the potential drug target database (PDTD) to optimize and validate the screening results. Firstly, two different conformations cis- and trans- were found for dityrosine during minimization. Moreover, Tubulin (αT) (−11.0 kcal/mol) was identified as a target for cis-dityrosine (CDT), targets including αT (−11.2 kcal/mol) and thyroid hormone receptor beta-1 (−10.7 kcal/mol) presented high binding affinities for trans-dityrosine (TDT). Furthermore, in order to provide binding complexes with higher precision, the three docked systems were further refined by performing thermo dynamic simulations. A series of techniques for searching for the most stable binding pose and the calculation of binding free energy are elaborately provided in this work. The major interactions between these targets and dityrosine were hydrophobic, electrostatic and hydrogen bonding. The application of inverse virtual screening method may facilitate the prediction of unknown targets for known ligands, and direct future experimental assays.
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Affiliation(s)
- Fangfang Wang
- School of Life Science, Linyi University, Linyi 276000, China.
| | - Wei Yang
- Department of Microbiology, Biomedicine Discovery Institute, Monash University, Clayton, VIC 3800, Australia.
- Arieh Warshel Institute of Computational Biology, the Chinese University of Hong Kong, 2001 Longxiang Road, Longgang District, Shenzhen 518000, China.
| | - Xiaojun Hu
- School of Life Science, Linyi University, Linyi 276000, China.
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31
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Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Fuentes-Lemus E, Silva E, Barrias P, Aspee A, Escobar E, Lorentzen LG, Carroll L, Leinisch F, Davies MJ, López-Alarcón C. Aggregation of α- and β- caseins induced by peroxyl radicals involves secondary reactions of carbonyl compounds as well as di-tyrosine and di-tryptophan formation. Free Radic Biol Med 2018; 124:176-188. [PMID: 29885785 DOI: 10.1016/j.freeradbiomed.2018.06.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 05/27/2018] [Accepted: 06/05/2018] [Indexed: 01/21/2023]
Abstract
The present work examined the role of Tyr and Trp in oxidative modifications of caseins, the most abundant milk proteins, induced by peroxyl radicals (ROO•). We hypothesized that the selectivity of ROO• and the high flexibility of caseins (implying a high exposure of Tyr and Trp residues) would favor radical-radical reactions, and di-tyrosine (di-Tyr) and di-tryptophan (di-Trp) formation. Solutions of α- and β-caseins were exposed to ROO• from thermolysis and photolysis of AAPH (2,2'-azobis(2-methylpropionamidine)dihydrochloride). Oxidative modifications were examined using electrophoresis, western blotting, fluorescence, and chromatographic methodologies with diode array, fluorescence and mass detection. Exposure of caseins to AAPH at 37 °C gave fragmentation, cross-linking and protein aggregation. Amino acid analysis showed consumption of Trp, Tyr, Met, His and Lys residues. Quantification of Trp and Tyr products, showed low levels of di-Tyr and di-Trp, together with an accumulation of carbonyls indicating that casein aggregation is, at least partly, associated with secondary reactions between carbonyls and Lys and His residues. AAPH photolysis, which generates a high flux of free radicals increased the extent of formation of di-Tyr in both model peptides and α- and β- caseins; di-Trp was only detected in peptides and α-casein. Thus, in spite of the high flexibility of caseins, which would be expected to favor radical-radical reactions, the low flux of ROO• generated during AAPH thermolysis disfavours the formation of dimeric radical-radical cross-links such as di-Tyr and di-Trp, instead favoring other O2-dependent crosslinking pathways such as those involving secondary reactions of initial carbonyl products.
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Affiliation(s)
- Eduardo Fuentes-Lemus
- Departamento de Química Física, Facultad de Química, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Eduardo Silva
- Departamento de Química Física, Facultad de Química, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Pablo Barrias
- Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Alexis Aspee
- Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Elizabeth Escobar
- Departamento de Química Física, Facultad de Química, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Lasse G Lorentzen
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Denmark
| | - Luke Carroll
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Denmark
| | - Fabian Leinisch
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Denmark
| | - Michael J Davies
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Denmark
| | - Camilo López-Alarcón
- Departamento de Química Física, Facultad de Química, Pontificia Universidad Católica de Chile, Santiago, Chile.
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33
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α- and β-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent. Food Chem 2018; 256:119-128. [DOI: 10.1016/j.foodchem.2018.02.090] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 02/13/2018] [Accepted: 02/15/2018] [Indexed: 01/07/2023]
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34
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Liu J, Zamora A, Castillo M, Saldo J. Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Krämer AC, Torreggiani A, Davies MJ. Effect of Oxidation and Protein Unfolding on Cross-Linking of β-Lactoglobulin and α-Lactalbumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10258-10269. [PMID: 29096436 DOI: 10.1021/acs.jafc.7b03839] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Oxidation and heat treatment can initiate changes in the amino acid composition, structure, solubility, hydrophobicity, conformation, function, and susceptibility to proteolysis of proteins. These can result in adverse consequences for mammals, plants, foodstuffs, and pharmaceuticals. This study investigated whether and how individual or combined treatment with heat, a commonly encountered factor in industrial processing, and H2O2 alters the structure and composition of two major milk whey proteins, α-lactalbumin and β-lactoglobulin, and mixtures of these. Thermal treatment induced reducible cross-links in isolated β-lactoglobulin, but not isolated α-lactalbumin under the conditions employed. Cross-linking occurred at lower temperatures and to a greater extent in the presence of low concentrations of H2O2. H2O2 did not induce cross-linking in the absence of heat. Mixtures of α-lactalbumin and β-lactoglobulin showed similar behavior, except that mixed α-lactalbumin-β-lactoglobulin dimers were detected. Cross-linking was associated with formation of sulfenic acids (RS-OH species), oxidation of methionine residues, cleavage of disulfide bonds in α-lactalbumin, altered conformation of disulfide bonds in β-lactoglobulin, alterations in the fluorescence intensity and maximum emission wavelength of endogenous tryptophan residues, and binding of the hydrophobic probe 8-anilinonaphthalenesulfonate. These data are consistent with increased unfolding and subsequent aggregation of the protein, with these changes being maximized in the presence of both heat and H2O2. The enhanced aggregation detected with H2O2 is consistent with additional pathways to aggregation above that induced by heat alone. These mechanistic insights provide potential strategies for modulating the extent and nature of protein modification induced by thermal and oxidant treatment.
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Affiliation(s)
- Anna C Krämer
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen , Copenhagen 2200, Denmark
| | - Armida Torreggiani
- Istituto per la Sintesi e la Fotoreattivita, ISOF-CNR, Area della Ricerca di Bologna , Via P. Gobetti 101, 40129 Bologna, Italy
| | - Michael J Davies
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen , Copenhagen 2200, Denmark
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36
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Wördehoff MM, Shaykhalishahi H, Groß L, Gremer L, Stoldt M, Buell AK, Willbold D, Hoyer W. Opposed Effects of Dityrosine Formation in Soluble and Aggregated α-Synuclein on Fibril Growth. J Mol Biol 2017; 429:3018-3030. [PMID: 28918091 PMCID: PMC5637163 DOI: 10.1016/j.jmb.2017.09.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 08/03/2017] [Accepted: 09/06/2017] [Indexed: 12/20/2022]
Abstract
Parkinson's disease is the second most common neurodegenerative disease. It is characterized by aggregation of the protein α-synuclein (α-syn) in Lewy bodies, mitochondrial dysfunction, and increased oxidative stress in the substantia nigra. Oxidative stress leads to several modifications of biomolecules including dityrosine (DiY) crosslinking in proteins, which has recently been detected in α-syn in Lewy bodies from Parkinson's disease patients. Here we report that α-syn is highly susceptible to ultraviolet-induced DiY formation. We investigated DiY formation of α-syn and nine tyrosine-to-alanine mutants and monitored its effect on α-syn fibril formation in vitro. Ultraviolet irradiation of intrinsically disordered α-syn generates DiY-modified monomers and dimers, which inhibit fibril formation of unmodified α-syn by interfering with fibril elongation. The inhibition depends on both the DiY group and its integration into α-syn. When preformed α-syn fibrils are crosslinked by DiY formation, they gain increased resistance to denaturation. DiY-stabilized α-syn fibrils retain their high seeding efficiency even after being exposed to denaturant concentrations that completely depolymerize non-crosslinked seeds. Oxidative stress-associated DiY crosslinking of α-syn therefore entails two opposing effects: (i) inhibition of aggregation by DiY-modified monomers and dimers, and (ii) stabilization of fibrillar aggregates against potential degradation mechanisms, which can lead to promotion of aggregation, especially in the presence of secondary nucleation.
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Affiliation(s)
- Michael M Wördehoff
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany
| | - Hamed Shaykhalishahi
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany
| | - Luca Groß
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany
| | - Lothar Gremer
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany; Institute of Complex Systems (ICS-6), Structural Biochemistry, Research Centre Jülich, 52425 Jülich, Germany
| | - Matthias Stoldt
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany; Institute of Complex Systems (ICS-6), Structural Biochemistry, Research Centre Jülich, 52425 Jülich, Germany
| | - Alexander K Buell
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany
| | - Dieter Willbold
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany; Institute of Complex Systems (ICS-6), Structural Biochemistry, Research Centre Jülich, 52425 Jülich, Germany
| | - Wolfgang Hoyer
- Institut für Physikalische Biologie, Heinrich-Heine-Universität Düsseldorf, 40204 Düsseldorf, Germany; Institute of Complex Systems (ICS-6), Structural Biochemistry, Research Centre Jülich, 52425 Jülich, Germany.
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37
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Yang Y, Zhang H, Yan B, Zhang T, Gao Y, Shi Y, Le G. Health Effects of Dietary Oxidized Tyrosine and Dityrosine Administration in Mice with Nutrimetabolomic Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6957-6971. [PMID: 28742334 DOI: 10.1021/acs.jafc.7b02003] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study aims to investigate the health effects of long-term dietary oxidized tyrosine (O-Tyr) and its main product (dityrosine) administration on mice metabolism. Mice received daily intragastric administration of either O-Tyr (320 μg/kg body weight), dityrosine (Dityr, 320 μg/kg body weight), or saline for consecutive 6 weeks. Urine and plasma samples were analyzed by NMR-based metabolomics strategies. Body weight, clinical chemistry, oxidative damage indexes, and histopathological data were obtained as complementary information. O-Tyr and Dityr exposure changed many systemic metabolic processes, including reduced choline bioavailability, led to fat accumulation in liver, induced hepatic injury, and renal dysfunction, resulted in changes in gut microbiota functions, elevated risk factor for cardiovascular disease, altered amino acid metabolism, induced oxidative stress responses, and inhibited energy metabolism. These findings implied that it is absolutely essential to reduce the generation of oxidation protein products in food system through improving modern food processing methods.
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Affiliation(s)
- Yuhui Yang
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Hui Zhang
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Biao Yan
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Tianyu Zhang
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Ying Gao
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Yonghui Shi
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Guowei Le
- The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
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38
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Dityrosine administration induces dysfunction of insulin secretion accompanied by diminished thyroid hormones T3 function in pancreas of mice. Amino Acids 2017. [DOI: 10.1007/s00726-017-2442-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Reinmuth-Selzle K, Kampf CJ, Lucas K, Lang-Yona N, Fröhlich-Nowoisky J, Shiraiwa M, Lakey PSJ, Lai S, Liu F, Kunert AT, Ziegler K, Shen F, Sgarbanti R, Weber B, Bellinghausen I, Saloga J, Weller MG, Duschl A, Schuppan D, Pöschl U. Air Pollution and Climate Change Effects on Allergies in the Anthropocene: Abundance, Interaction, and Modification of Allergens and Adjuvants. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2017; 51:4119-4141. [PMID: 28326768 PMCID: PMC5453620 DOI: 10.1021/acs.est.6b04908] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 03/07/2017] [Accepted: 03/22/2017] [Indexed: 05/13/2023]
Abstract
Air pollution and climate change are potential drivers for the increasing burden of allergic diseases. The molecular mechanisms by which air pollutants and climate parameters may influence allergic diseases, however, are complex and elusive. This article provides an overview of physical, chemical and biological interactions between air pollution, climate change, allergens, adjuvants and the immune system, addressing how these interactions may promote the development of allergies. We reviewed and synthesized key findings from atmospheric, climate, and biomedical research. The current state of knowledge, open questions, and future research perspectives are outlined and discussed. The Anthropocene, as the present era of globally pervasive anthropogenic influence on planet Earth and, thus, on the human environment, is characterized by a strong increase of carbon dioxide, ozone, nitrogen oxides, and combustion- or traffic-related particulate matter in the atmosphere. These environmental factors can enhance the abundance and induce chemical modifications of allergens, increase oxidative stress in the human body, and skew the immune system toward allergic reactions. In particular, air pollutants can act as adjuvants and alter the immunogenicity of allergenic proteins, while climate change affects the atmospheric abundance and human exposure to bioaerosols and aeroallergens. To fully understand and effectively mitigate the adverse effects of air pollution and climate change on allergic diseases, several challenges remain to be resolved. Among these are the identification and quantification of immunochemical reaction pathways involving allergens and adjuvants under relevant environmental and physiological conditions.
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Affiliation(s)
| | - Christopher J. Kampf
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
- Institute
of Inorganic and Analytical Chemistry, Johannes
Gutenberg University, Mainz, 55128, Germany
| | - Kurt Lucas
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Naama Lang-Yona
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | | | - Manabu Shiraiwa
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
- Department
of Chemistry, University of California, Irvine, California 92697-2025, United States
| | - Pascale S. J. Lakey
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Senchao Lai
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
- South
China University of Technology, School of
Environment and Energy, Guangzhou, 510006, China
| | - Fobang Liu
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Anna T. Kunert
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Kira Ziegler
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Fangxia Shen
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Rossella Sgarbanti
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Bettina Weber
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
| | - Iris Bellinghausen
- Department
of Dermatology, University Medical Center, Johannes Gutenberg University, Mainz, 55131, Germany
| | - Joachim Saloga
- Department
of Dermatology, University Medical Center, Johannes Gutenberg University, Mainz, 55131, Germany
| | - Michael G. Weller
- Division
1.5 Protein Analysis, Federal Institute
for Materials Research and Testing (BAM), Berlin, 12489, Germany
| | - Albert Duschl
- Department
of Molecular Biology, University of Salzburg, 5020 Salzburg, Austria
| | - Detlef Schuppan
- Institute
of Translational Immunology and Research Center for Immunotherapy,
Institute of Translational Immunology, University Medical Center, Johannes Gutenberg University, Mainz, 55131 Germany
- Division
of Gastroenterology, Beth Israel Deaconess
Medical Center and Harvard Medical School, Boston, Massachusetts 02215, United States
| | - Ulrich Pöschl
- Multiphase
Chemistry Department, Max Planck Institute
for Chemistry, Mainz, 55128, Germany
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40
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41
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Estévez M, Li Z, Soladoye OP, Van-Hecke T. Health Risks of Food Oxidation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:45-81. [PMID: 28427536 DOI: 10.1016/bs.afnr.2016.12.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans. Upon intake, food components are further degraded and oxidized during the subsequent digestion phases and the pool of compounds formed in the lumen is in close contact with the lamina propria of the intestines. Some of these oxidation products have been found to promote inflammatory conditions in the gut (i.e., bowel diseases) and are also reasonably linked to the onset of carcinogenic processes. Upon intestinal uptake, some species are distributed by the bloodstream causing an increase in oxidative stress markers and impairment of certain physiological processes through alteration of specific gene expression pathways. This chapter summarizes the most recent discoveries on this topic with particular stress on challenges that we face in the near future: understanding the molecular basis of disease, the suitability of using living animals vs in vitro model systems and the necessity of using massive genomic techniques and versatile mass spectrometric technology.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain.
| | - Zhuqing Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi, China
| | - Olugbenga P Soladoye
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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42
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Ding YY, Tang X, Cheng XR, Wang FF, Li ZQ, Wu SJ, Kou XR, Shi Y, Le G. Effects of dietary oxidized tyrosine products on insulin secretion via the thyroid hormone T3-regulated TRβ1–Akt–mTOR pathway in the pancreas. RSC Adv 2017. [DOI: 10.1039/c7ra10435a] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Oxidized tyrosine products (OTPs) have been detected in commercial foods with high protein content.
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Affiliation(s)
- Yin-Yi Ding
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Xue Tang
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Xiang-Rong Cheng
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Fang-Fang Wang
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Zhu-Qing Li
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Sha-Ji Wu
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Xing-Ran Kou
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Yonghui Shi
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Guowei Le
- The State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
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43
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Ding YY, Cheng XR, Li ZQ, Wu SJ, Yang Y, Shi YH, Le GW. Effect of dietary oxidized tyrosine products on insulin secretion via the oxidative stress-induced mitochondria damage in mice pancreas. RSC Adv 2017. [DOI: 10.1039/c7ra02945d] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The findings suggested that decreased insulin secretion triggered by OTPs may be mediated by oxidative stress and mitochondrial damage in pancreatic β cells.
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Affiliation(s)
- Yin-Yi Ding
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Xiang-Rong Cheng
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Zhu-Qing Li
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Sha-Ji Wu
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Yuhui Yang
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Yong-Hui Shi
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Guo-Wei Le
- Food Nutrition and Functional Factors Research Center
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
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Castaño C, Vignoni M, Vicendo P, Oliveros E, Thomas AH. Degradation of tyrosine and tryptophan residues of peptides by type I photosensitized oxidation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2016; 164:226-235. [DOI: 10.1016/j.jphotobiol.2016.09.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 09/13/2016] [Accepted: 09/15/2016] [Indexed: 10/21/2022]
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45
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Li ZL, Shi Y, Ding Y, Ran Y, Le G. Dietary oxidized tyrosine (O-Tyr) stimulates TGF-β1-induced extracellular matrix production via the JNK/p38 signaling pathway in rat kidneys. Amino Acids 2016; 49:241-260. [DOI: 10.1007/s00726-016-2353-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Accepted: 10/13/2016] [Indexed: 11/24/2022]
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46
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Li H, Huang Y, Yu Y, Wang Y, Li G. Recognition-induced covalent capturing and labeling as a general strategy for protein detection. Biosens Bioelectron 2016; 80:560-565. [DOI: 10.1016/j.bios.2016.02.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Revised: 01/23/2016] [Accepted: 02/05/2016] [Indexed: 12/11/2022]
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47
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Effect of protein structure and/or conformation on the dityrosine cross-linking induced by haem-hydrogen peroxide. Biochim Biophys Acta Gen Subj 2016; 1860:2232-8. [PMID: 27150213 DOI: 10.1016/j.bbagen.2016.04.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/14/2016] [Accepted: 04/29/2016] [Indexed: 12/20/2022]
Abstract
BACKGROUND Haem, an essential cofactor in aerobic organisms, can cause oxidative stress and impose toxic effects on tissues and organs. It can induce aggregation of proteins via dityrosine cross-linking and cause neurodegenerative diseases. Although dityrosine cross-linking in many proteins induced by haem has been reported, not all the proteins have the same effect or the efficiency of cross-linking varies, while the reason has not been clarified. METHODS The correlation of protein structure/conformation with its aggregation tendency via dityrosine induced by hematin (oxidized form of haem) in the presence of hydrogen peroxide (H2O2) was studied through reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fluorescence and circular dichroism (CD) measurements, and the mechanism was investigated by performing UV-Vis absorbance, Raman spectroscopy and low-temperature electron spin resonance (ESR) experiments. RESULTS It was found that proteins in unstructured state are more readily to be cross-linked via dityrosine formation by hematin-H2O2. The unstructured protein without steric effect can coordinate with hematin to form six-coordinated protein-hematin complex, in which the produced tyrosyl radicals by H2O2 are with high tendency to dimerize to form dityrosine. CONCLUSIONS Our results demonstrate that protein structure/conformation can affect its coordination state with haem, and the tendency of reaction of two tyrosyl radicals, further influencing the yield and efficiency of dityrosine cross-linking in the presence of H2O2. GENERAL SIGNIFICANCE This research can help to deepen our understanding of the protein aggregation and inactivation mechanisms in varied sophisticated conditions, and especially give us the new insight into the toxic effects under haem stress.
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48
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Identification of dityrosine cross-linked sites in oxidized human serum albumin. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1019:147-55. [DOI: 10.1016/j.jchromb.2015.12.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 12/10/2015] [Accepted: 12/11/2015] [Indexed: 11/18/2022]
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49
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Oxidative consequences of UV irradiation on isolated milk proteins: Effects of hydrogen peroxide and bivalent metal ions. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Li ZL, Shi Y, Le G, Ding Y, Zhao Q. 24-Week Exposure to Oxidized Tyrosine Induces Hepatic Fibrosis Involving Activation of the MAPK/TGF-β1 Signaling Pathway in Sprague-Dawley Rats Model. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2015; 2016:3123294. [PMID: 26788244 PMCID: PMC4691618 DOI: 10.1155/2016/3123294] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Accepted: 09/09/2015] [Indexed: 12/22/2022]
Abstract
SCOPE Oxidized tyrosine (O-Tyr) has been widely detected in many consumer protein products. O-Tyr products such as dityrosine (Dityr) and 3-nitrotyrosine (3-NT) are universal biomarkers of protein oxidation and have been demonstrated to be associated with metabolic disorders in biological system. Evaluation of potential intracorporal effects of dietary O-Tyr is important since the mechanism of biological impacts induced by oral oxidized protein products (OPPs) is still limited although we have proved that some dietary OPPs would induce oxidative injury to liver and kidney. METHODS AND RESULTS The present study aimed to investigate the dose-dependent hepatic injury caused by oral O-Tyr in rats. 24-week feeding of O-Tyr enhanced aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities, increased total bilirubin (TBiL) content, and led to oxidative damage in rats liver. Besides, O-Tyr distinctly increased the phosphorylation of p38 and ERK2 MAPKs and enhanced fibrosis-related TGF-β1 and Smad2/3 levels. Higher extracellular matrix (ECM) indexes (ICTP, PIIINP) and histological examination (HE and Masson staining) also supported dose-dependent hepatic fibrosis caused by O-Tyr. CONCLUSION These findings reveal that O-Tyr may induce oxidative damage and hepatic fibrosis via MAPK/TGF-β1 signaling pathway, in which ROS together with malondialdehyde (MDA) and OPPs act as the pivotal mediators.
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Affiliation(s)
- Zhuqing Leslie Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yonghui Shi
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi 214122, China
- The State Key Laboratory of Food Science and Technology, Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guowei Le
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi 214122, China
- The State Key Laboratory of Food Science and Technology, Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yinyi Ding
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qi Zhao
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi 214122, China
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