College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon.
J Proteomics. 2022 Oct 30;269:104723. doi: 10.1016/j.jprot.2022.104723. Epub 2022 Sep 10.
Ginger extract has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit oxidation. Herein, the antioxidant properties of ginger and purified components derived from it (6-gingerol, zingerone, rutin, quercetin, and kaempferol) were confirmed by using HPLC and were further used to investigate its effect on lamb meat. Myofibrillar proteins isolated (MPI) from lamb meat were incubated with ginger and its constituents under induced Fenton oxidation (1.0 mmol/L FeCl3, 0.1 mmol/L Asc, and 20 mmol/L H2O2) for 1, 3,5, and 7 h. Incubating meat protein isolate in the absence of ginger extract or its components resulted in a substantial drop in sulfhydryl groups, an increase in protein carbonyl content, and a corresponding increase in TBARS content. However, ginger extract and its constituents demonstrated antioxidant properties, which might be attributed to their hydroxyl groups and suitable solubilizing side chains. Overall, ginger extract exhibited the highest antioxidant capabilities of all treated samples, suggesting that ginger extracts may be used as a natural antioxidant in meat and lipid/protein-containing processed products. SIGNIFICANCE OF THE STUDY: Ginger extract is also frequently used as a herbal medicine due to its anti-inflammatory, anti-cancer, and antibacterial qualities. Nonvolatile pungent chemicals found in ginger, such as gingerol, shogaols, paradols, and zingerone, as well as kaempferol, rutin, and other phenolic compounds, have been confirmed in ginger extract and have been shown to have antioxidant action driven by free radical elimination. Despite these findings, ginger extract and its pure constituent components have seldom been shown to have the ability to slow protein and lipid oxidation in meat and meat-related products. The effect of ginger extracts on the oxidative stability of myofibriller protein isolate has never been investigated. Exploiting the phenolic content of ginger extract may result in a discovery that would have a huge influence on both the ginger and meat industries as well as other food processing sectors. The first aim of our study was to confirm the presence of six selected phenolic compounds (rutin, kaempferol, 6-gingerol, zingerone, naringenin, and quercetin) in ginger as reported by literature, and the second objective was to determine the efficacy of ginger extracts and its purified constituents on myofibrillar protein isolate treated under induced Fenton oxidation.
姜提取物具有抗氧化特性。然而，从姜中分离得到的成分很少被报道具有抑制氧化的作用。本文通过 HPLC 证实了姜及其提取物（6-姜酚、姜酮、芦丁、槲皮素和山奈酚）的抗氧化特性，并进一步研究了其对羊肉的影响。从羊肉中分离出的肌原纤维蛋白（MPI）在诱导的芬顿氧化（1.0mmol/L FeCl3、0.1mmol/L Asc 和 20mmol/L H2O2）下与姜及其成分孵育 1、3、5 和 7h。在没有姜提取物或其成分的情况下孵育肉蛋白分离物会导致巯基大量减少、蛋白质羰基含量增加以及 TBARS 含量相应增加。然而，姜提取物及其成分表现出抗氧化特性，这可能归因于它们的羟基和合适的溶解侧链。总的来说，姜提取物表现出所有处理样品中最高的抗氧化能力，这表明姜提取物可以作为肉类和含脂质/蛋白质加工产品中的天然抗氧化剂。研究意义：姜提取物也因其抗炎、抗癌和抗菌特性而经常被用作草药。姜中发现的非挥发性刺激性化学物质，如姜酚、姜烯酚、姜醇和姜酮，以及槲皮素、芦丁和其他酚类化合物，已在姜提取物中得到证实，并已被证明具有自由基消除驱动的抗氧化作用。尽管有这些发现，但姜提取物及其纯成分成分很少被证明具有减缓肉类和肉类相关产品中蛋白质和脂质氧化的能力。姜提取物对肌原纤维蛋白分离物氧化稳定性的影响从未被研究过。利用姜提取物中的酚类含量可能会发现一种对姜和肉类行业以及其他食品加工行业都有巨大影响的物质。我们研究的首要目标是根据文献报道，证实姜中六种选定的酚类化合物（芦丁、槲皮素、6-姜酚、姜酮、柚皮苷和槲皮素）的存在，第二个目标是确定姜提取物及其纯化成分对诱导芬顿氧化处理的肌原纤维蛋白分离物的功效。
