Meat and Meat Products Research Institute, TECAL Research Group, Univ. of Extremadura, Avda. Universidad s/n, 10003, Cáceres, Spain.
Depart. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY 40546-0215, U.S.A.
J Food Sci. 2019 Mar;84(3):387-396. doi: 10.1111/1750-3841.14460. Epub 2019 Feb 4.
The exposure to reactive oxygen species (ROS) is an inevitable consequence of living in an aerobic world. The species contribute to the occurrence of oxidative stress in humans in which an uncontrolled production of ROS exceeds the endogenous antioxidant defences leading to the oxidative damage to essential cellular components, such as lipids, proteins, and DNA. The influence of diet on the modulation of the systemic redox status is recognized and, while some dietary components are found to be protective (that is, fruits and vegetables), others are recognized as pro-oxidants (that is, processed meat and other animal-source protein foods). Oxidized proteins and amino acids are potential promoters of luminal and postprandial oxidative stress; preliminary studies have actually reported noxious effects of these species in cultured cells and in experimental animals. However, the underlying pathological mechanisms remain poorly understood. The application of advanced methodological approaches based on mass spectrometric technologies and OMICS disciplines has enabled the elucidation of the molecular basis of the pathological effects of dietary oxidized proteins and amino acids. The present review collects the most recent evidences of the health risks of dietary protein oxidation and proposes reasonable hypotheses and future perspectives on the field.
暴露于活性氧（ROS）是在有氧环境中生存不可避免的后果。这些物质会导致人类发生氧化应激，其中 ROS 的不受控制的产生超过了内源性抗氧化防御，导致对重要细胞成分（如脂质、蛋白质和 DNA）的氧化损伤。饮食对系统氧化还原状态的调节作用已得到认可，虽然一些膳食成分被发现具有保护作用（即水果和蔬菜），但其他成分则被认为是促氧化剂（即加工肉和其他动物源蛋白质食品）。氧化蛋白和氨基酸是腔内和餐后氧化应激的潜在促进剂；初步研究实际上报告了这些物质在培养细胞和实验动物中的有害作用。然而，其潜在的病理机制仍知之甚少。基于质谱技术和组学学科的先进方法学方法的应用，阐明了膳食氧化蛋白和氨基酸的病理作用的分子基础。本综述收集了饮食蛋白氧化的健康风险的最新证据，并对该领域提出了合理的假设和未来展望。
