Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China.
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang, People's Republic of China.
Food Chem. 2021 Dec 15;365:130525. doi: 10.1016/j.foodchem.2021.130525. Epub 2021 Jul 5.
In this study, the impact of resveratrol (RES) on co-oxidation of lipid and protein in a fish oil-fortified whey protein isolate (WPI) emulsion was investigated. Oil-in-water (O/W) emulsions containing 1% fish oil, 6 mg/mL of WPI and RES (0.08 ~ 2 mM) were oxidatively stressed using a Fenton system at 25 °C for 24 h. The incorporation of RES significantly suppressed lipid oxidation (TBARS) and protein carbonylation. Oxidation-induced decrease on protein sulfhydryl content and surface hydrophobicity were partially attenuated by RES, but protein tryptophan fluorescence was further decreased with the increased concentration of RES. Visualization of protein patterns and MDA-bound protein suggested that RES is capable of inhibiting protein modification induced by secondary products of lipid oxidation. Significant decrease in protein digestibility under oxidizing condition was also mitigated by RES. Our study contributes to the exploration of complicated interactions between oxidized lipids and proteins when phenolic compounds are present.
在这项研究中，研究了白藜芦醇（RES）对鱼油强化乳清蛋白分离物（WPI）乳液中脂质和蛋白质共氧化的影响。在 25°C 下，用 Fenton 体系对含有 1%鱼油、6mg/mL WPI 和 RES（0.08~2mM）的水包油（O/W）乳液进行氧化应激 24 小时。RES 的加入显著抑制了脂质氧化（TBARS）和蛋白质羰基化。RES 部分减轻了氧化诱导的蛋白质巯基含量和表面疏水性降低，但随着 RES 浓度的增加，蛋白质色氨酸荧光进一步降低。蛋白质图谱和 MDA 结合蛋白的可视化表明，RES 能够抑制脂质氧化次级产物诱导的蛋白质修饰。氧化条件下蛋白质消化率的显著下降也被 RES 缓解。本研究有助于探索酚类化合物存在时氧化脂质和蛋白质之间复杂的相互作用。
