The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation
Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models of protein oxidation induced by different concentrations of hydroxyl radicals (·OH) were developed after the chicken myofibrillar protein mi...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000137 |
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| author | Zongshuai Zhu Anthony Pius Bassey Ming Huang Iftikhar Ali Khan |
| author_facet | Zongshuai Zhu Anthony Pius Bassey Ming Huang Iftikhar Ali Khan |
| author_sort | Zongshuai Zhu |
| collection | DOAJ |
| description | Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models of protein oxidation induced by different concentrations of hydroxyl radicals (·OH) were developed after the chicken myofibrillar protein mild glycation (MPG). Results exhibited that levels of AGEs and surface hydrophobicity (H0) steadily increased with the addition of hydrogen peroxide (H2O2) concentration. However, levels of sulfhydryl group, free amino group, and particle size gradually decreased with the H2O2 concentration. The protein carbonyl value increased in H2O2 concentration until 10 mmol/L. Pearson’s correlation indicated that MPG structure modification (unfolding and degradation) induced by protein oxidation were significantly positively correlated with AGEs concentration (P < 0.05). Finally, a mechanism was proposed to hypothesize the effect of protein oxidation on the formation of AGEs under MPG conditions. |
| format | Article |
| id | doaj-art-4781549aeb8e4059ba509c251fa64e82 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-4781549aeb8e4059ba509c251fa64e822025-02-03T05:40:25ZengTsinghua University PressFood Science and Human Wellness2213-45302023-09-0112515711579The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycationZongshuai Zhu0Anthony Pius Bassey1Ming Huang2Iftikhar Ali Khan3College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National R&D Center for Poultry Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211200, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaInstitution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, ChinaInvestigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models of protein oxidation induced by different concentrations of hydroxyl radicals (·OH) were developed after the chicken myofibrillar protein mild glycation (MPG). Results exhibited that levels of AGEs and surface hydrophobicity (H0) steadily increased with the addition of hydrogen peroxide (H2O2) concentration. However, levels of sulfhydryl group, free amino group, and particle size gradually decreased with the H2O2 concentration. The protein carbonyl value increased in H2O2 concentration until 10 mmol/L. Pearson’s correlation indicated that MPG structure modification (unfolding and degradation) induced by protein oxidation were significantly positively correlated with AGEs concentration (P < 0.05). Finally, a mechanism was proposed to hypothesize the effect of protein oxidation on the formation of AGEs under MPG conditions.http://www.sciencedirect.com/science/article/pii/S2213453023000137Protein oxidation;Glycated myofibrillar proteinStructure changesAdvanced glycation end products |
| spellingShingle | Zongshuai Zhu Anthony Pius Bassey Ming Huang Iftikhar Ali Khan The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation Food Science and Human Wellness Protein oxidation; Glycated myofibrillar protein Structure changes Advanced glycation end products |
| title | The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation |
| title_full | The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation |
| title_fullStr | The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation |
| title_full_unstemmed | The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation |
| title_short | The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation |
| title_sort | effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation |
| topic | Protein oxidation; Glycated myofibrillar protein Structure changes Advanced glycation end products |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000137 |
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