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Qi J, Yang X, Cui Y, Zhang Y, Luo X, Mao Y, Xu B, Zhu L, Liang R. Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability. Food Chem 2024; 433:137366. [PMID: 37688827 DOI: 10.1016/j.foodchem.2023.137366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/11/2023]
Abstract
This study investigated the interaction between myoglobin (Mb) and two lipid oxidation products, 4-hydroxy-2-nonenal (HNE) and trans, trans-2,4-decadienal (tt-DDE), at pH 5.6 and 7.4 through the combination of multispectral and molecular dynamics simulations. In this study, tt-DDE was more prone to promote Mb oxidation than HNE by loosening the Mb structure, which is associated with more destroyed secondary and tertiary structures. Furthermore, the pro-oxidation of both lipid products was stronger at pH 5.6 than at pH 7.4. The molecular docking revealed that both tt-DDE and HNE were combined closely with the heme group of Mb. And tt-DDE had hydrogen bonds, hydrophobic interactions, and van der Waals forces with Mb, but HNE only had hydrophobic interactions. In conclusion, it was firstly found that tt-DDE was also shown to have high activity in promoting Mb oxidation as another important aldehyde from lipid oxidation products.
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Affiliation(s)
- Jiajing Qi
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Xiaoyin Yang
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China; National R&D Center for Beef Processing Technology, Tai'an 271018, Shandong, China
| | - Ying Cui
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Yimin Zhang
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China; National R&D Center for Beef Processing Technology, Tai'an 271018, Shandong, China
| | - Xin Luo
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China; National R&D Center for Beef Processing Technology, Tai'an 271018, Shandong, China
| | - Yanwei Mao
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China; National R&D Center for Beef Processing Technology, Tai'an 271018, Shandong, China
| | - Baochen Xu
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China
| | - Lixian Zhu
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China; National R&D Center for Beef Processing Technology, Tai'an 271018, Shandong, China
| | - Rongrong Liang
- Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, China; National R&D Center for Beef Processing Technology, Tai'an 271018, Shandong, China.
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Xu L, Wu G, Zhang Y, Wang Q, Zhao C, Zhang H, Jin Q, Wang X. Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying. Food Res Int 2020; 137:109696. [PMID: 33233270 DOI: 10.1016/j.foodres.2020.109696] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/30/2020] [Accepted: 09/06/2020] [Indexed: 01/28/2023]
Abstract
Glycerol core aldehydes (GCAs) are potentially toxic lipid oxidation products characterized by aldehydic acids bonded to glycerol via acyl groups. This study investigated the profile and change of GCAs in rapeseed oil (RO), high-oleic sunflower oil (HOSO) and cottonseed oil (CO) after frying chicken nuggets (CNs), fish nuggets (FNs) and French fries (FFs) for 60 h in real restaurant frying systems. Three GCAs (8-oxo, 9-oxo, and 10-oxo-8) were identified, with the GCAs (9-oxo) accounting for the highest value (60%), followed by GCAs (10-oxo-8) and GCAs (8-oxo). The total GCAs increased from 1.12 to 2.02 mg/g with frying time from 0 to 60 h in RO used for frying FNs. The FN frying systems produced the largest amount of GCAs, whereas the FF frying systems produced the least. RO contained more GCAs than CO and HOSO owing to its higher unsaturated fatty acid content (91.81%). Furthermore, the GCAs showed a high correlation with polymerized and oxidized products, indicating that the formation of GCAs were related to the oxidative stability of oils. These results may provide insight into the formation of GCAs and their control during frying.
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Affiliation(s)
- Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, Cambridge Court, Liverpool, UK
| | - Qiaojun Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Chenwei Zhao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China.
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Ward RE, Benninghoff AD, Hintze KJ. Food matrix and the microbiome: considerations for preclinical chronic disease studies. Nutr Res 2020; 78:1-10. [PMID: 32247914 DOI: 10.1016/j.nutres.2020.02.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 02/05/2020] [Accepted: 02/25/2020] [Indexed: 01/05/2023]
Abstract
Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating the macronutrient profile of experimental diets to model diseases such as metabolic syndrome. However, other dietary components found in human foods, but not in animal diets, can have sizable effects on the composition and metabolic capacity of the gut microbiome and, as a consequence, manifestation of the chronic disease being modeled. The purpose of this review is to describe how food matrix food components, including diverse fiber sources, oxidation products from cooking, and dietary fat emulsifiers, shape the composition of the gut microbiome and influence gut health.
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Arowolo FK, Yang X, Blaser ME, Nicholson AM, Hosokawa E, Booth JR, Jobsis CT, Russell RL, Meudt JJ, Reichert JL, Crenshaw TD, Richards MP, Shanmuganayagam D. Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage. Meat Sci 2019; 160:107946. [PMID: 31622902 DOI: 10.1016/j.meatsci.2019.107946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 09/09/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
Studies examining the effects of feeding lipid oxidation products (LOPs) to pigs on pork quality and storage stability have mostly focused on refrigerated storage and produced mixed results. We investigated the effects of adding yellow grease, containing commercially relevant levels of LOPs, to swine diets on quality and storage stability of ground salted pork. Twenty-four domestic pigs were divided into three study groups and fed the following diet regimens for five months: (1) Standard Diet (STD), (2) STD + yellow grease (YG, high LOPs), or (3) STD + corn oil (CO, negligible LOPs). Post-harvest carcass characteristics and the effects of frozen and refrigerated storage on color and lipid oxidation of salted pork patties were studied. While feeding of yellow grease had no impact on color, it increased the susceptibility of pork patties to lipid oxidation during storage (186% and 73% higher accumulation of LOPs in patties from pigs fed STD + YG when compared to those fed STD and STD + CO, respectively).
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Affiliation(s)
- Folagbayi K Arowolo
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Molecular and Environmental Toxicology Center, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Xing Yang
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Morgan E Blaser
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Abigale M Nicholson
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Elli Hosokawa
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Jeffrey R Booth
- Agricultural Research Stations, University of Wisconsin-Madison, Arlington, WI, United States of America
| | - Catherine T Jobsis
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Ronald L Russell
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Jennifer J Meudt
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Jamie L Reichert
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Thomas D Crenshaw
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Mark P Richards
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Dhanansayan Shanmuganayagam
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America.
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