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The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

文献类型： 外文期刊

作者： Zhu, Zongshuai 1 ; Bassey, Anthony Pius 1 ; Huang, Ming 1 ; Khan, Iftikhar Ali 3 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Nanjing Huangjiaoshou Food Sci & Technol Co Ltd, Natl R&D Ctr Poultry Proc Technol, Nanjing 211200, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210095, Peoples R China

关键词： Protein oxidation; Glycated myofibrillar protein; Structure changes; Advanced glycation end products

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）

ISSN：

年卷期： 2023 年 12 卷 5 期

页码：

收录情况： SCI

摘要： 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 (center dot 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 a ddition of h ydrogen peroxide (H2O2) concentration. However, levels of s ulfhydryl 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). F inally, a mechanism was proposed to hypothesize t he effect of protein oxidation on the formation of AGEs under MPG conditions. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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