School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Department of Chemistry, Cape Breton University, Sydney, Nova Scotia B1P 6L2, Canada.
J Agric Food Chem. 2022 Jan 12;70(1):353-359. doi: 10.1021/acs.jafc.1c04591. Epub 2021 Dec 29.
Nitrite is a common additive used during meat curing to prevent microbial contamination and retain an attractive red color in the product. However, the effects of nitrite on Fenton reactions catalyzed by free iron in meat products are not well understood, although such processes can induce protein oxidation and nitration, affecting the nutritional and aesthetic quality of meat products. This contribution reveals the mechanism through which nitrite affects Fenton reactions that generate reactive nitrogen and oxygen species by increasing the availability of Fe, facilitating its reduction and stabilizing Fe, and accelerating Fe/Fe cycling, leading to exacerbated oxidative and nitrosative stress on proteins, with implications not only for meat processing but also in many biological and environmental processes due to the ubiquitous presence of iron, hydrogen peroxide, and nitrite in nature.
亚硝酸盐是一种常用的肉类腌制添加剂，可防止微生物污染并使产品保持诱人的红色。然而，尽管这些过程会诱导蛋白质氧化和硝化，从而影响肉类产品的营养和美学质量，但亚硝酸盐对肉品中游离铁催化的芬顿反应的影响尚不清楚。本研究揭示了亚硝酸盐通过增加 Fe 的可用性、促进其还原和稳定 Fe 以及加速 Fe/Fe 循环来影响生成活性氮和氧物种的芬顿反应的机制，从而加剧蛋白质的氧化和硝化应激，这不仅对肉类加工有影响，而且由于铁、过氧化氢和亚硝酸盐在自然界中普遍存在，对许多生物和环境过程也有影响。
