比较两种过氧自由基预处理对鸡肌原纤维蛋白糖基化形成 N-羧甲基赖氨酸和 N-羧乙基赖氨酸的影响。
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N-carboxymethyllysine and N-carboxyethyllysine.
机构信息
Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China.
Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D, Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, PR China; Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, PR China.
出版信息
Food Chem. 2021 Aug 15;353:129487. doi: 10.1016/j.foodchem.2021.129487. Epub 2021 Mar 5.
During meat processing, two typical advanced glycation end products (AGEs), N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL), are generated by free radical induction. However, the impact of peroxyl radicals on myofibrillar proteins (MPs) glycosylation and CML and CEL formation is scarcely reported. In this study, two peroxyl radicals called ROO· and LOO· derived from AAPH (2,2'-azobis (2-methylpropionamidine) dihydrochloride) and linoleic acid were exposed prior to the Maillard reaction (glucosamine incubation at 37 °C for 24 h). Levels of AGEs (CML/CEL), protein oxidation (sulfhydryl/carbonyl), free amino group, surface hydrophobicity, zeta potential, particle size, intrinsic fluorescence intensity and secondary structure were determined. Together with Pearson's correlation, the assumption that free radicals promote MPs oxidation and glycation, alter the aggregation behavior and structure modification, leading to AGEs promotion has been built. In addition, the effect of dose-dependency of peroxyl radical on AGEs has also been established with different effects of peroxyl radical induction.
在肉类加工过程中，两种典型的高级糖基化终产物（AGEs），N-羧甲基赖氨酸（CML）和 N-羧乙基赖氨酸（CEL），是通过自由基诱导产生的。然而，过氧自由基对肌原纤维蛋白（MPs）糖基化和 CML 和 CEL 形成的影响却鲜有报道。在这项研究中，两种过氧自由基 ROO·和 LOO·分别来源于 AAPH（2,2'-偶氮双（2-甲基丙脒）二盐酸盐）和亚油酸，在美拉德反应（葡萄糖胺在 37°C 孵育 24 小时）之前进行暴露。测定了 AGEs（CML/CEL）、蛋白质氧化（巯基/羰基）、游离氨基、表面疏水性、zeta 电位、粒径、内源荧光强度和二级结构的水平。通过皮尔逊相关分析，建立了自由基促进 MPs 氧化和糖基化、改变聚集行为和结构修饰、从而促进 AGEs 形成的假设。此外，还通过不同的过氧自由基诱导作用，确定了过氧自由基剂量依赖性对 AGEs 的影响。
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