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Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk

文献类型： 外文期刊

作者： Sun, Jing 1 ; Zeng, Qi 1 ; Yang, Xue 2 ; Pi, Jinsong 2 ; Ma, Meihu 1 ; Du, Jinping 2 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Hubei Acad Agr Sci, Inst Anim Husb & Vet, Wuhan 430072, Peoples R China

3.Hubei Acad Agr Sci, Hubei Key Lab Anim Embryo & Mol Breeding, Wuhan 430072, Peoples R China

关键词： egg yolk; high-density lipoprotein; peroxyl radicals; oxidation; fatty acid composition

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 11 期

页码：

收录情况： SCI

摘要： In this study, high-density lipoprotein (HDL) from duck egg yolk was subjected to oxidation with a system based on 2,2 '-azobis (2-amidinopropane) dihydrochloride (AAPH)-derived peroxyl radicals. The effects of peroxyl radicals on the protein carbonyl, free sulfhydryl, secondary/tertiary structure, surface hydrophobicity, solubility, particle size distribution, zeta potential and fatty acid composition of HDL were investigated by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared spectroscopy (FTIR), circular dichroism (CD), fluorescence spectroscopy, dynamic light scattering and ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). The results indicated that the content of protein carbonyl was significantly increased, that of free sulfhydryl was obviously reduced, and the ordered secondary structure was also decreased with increasing AAPH concentration. In addition, the surface hydrophobicity and solubility of HDL showed apparent increases due to the exposure of hydrophobic groups and aggregation of protein caused by oxidation. The fatty acid composition of HDL exhibited pronounced changes due to the disrupted protein-lipid interaction and lipid oxidation by AAPH-derived peroxyl radicals. These results may help to elucidate the molecular mechanism for the effect of lipid oxidation products on the oxidation of duck yolk proteins.

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