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Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System

In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, w/w), WPI (6 mg/mL), and EC (0.1, 1, and 2 mM), and the oxid...

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Autores principales: Lian, Zhenghao, Han, Jiahui, Cao, Yue, Yao, Wenhua, Niu, Xiaoying, Xu, Mingfeng, Xu, Jun, Zhu, Qin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094342/
https://www.ncbi.nlm.nih.gov/pubmed/37048380
http://dx.doi.org/10.3390/foods12071559
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author Lian, Zhenghao
Han, Jiahui
Cao, Yue
Yao, Wenhua
Niu, Xiaoying
Xu, Mingfeng
Xu, Jun
Zhu, Qin
author_facet Lian, Zhenghao
Han, Jiahui
Cao, Yue
Yao, Wenhua
Niu, Xiaoying
Xu, Mingfeng
Xu, Jun
Zhu, Qin
author_sort Lian, Zhenghao
collection PubMed
description In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, w/w), WPI (6 mg/mL), and EC (0.1, 1, and 2 mM), and the oxidation reaction was catalyzed by Fenton’s reagent at 25 °C for 24 h. The results showed EC exhibited a dose-dependent activity in the reduction of lipid oxidation (TBARS) and protein carbonylation. A Western blot analysis demonstrated that protein lipoxidation was inhibited by EC via interrupting the covalent binding of lipid secondary oxidation products, MDA, onto proteins. In addition, protein lipoxidation induced a loss of tryptophan fluorescence, and protein hydrolysis was partially recovered by EC. The findings of this study provide an in-depth understanding of the performance of phenolic antioxidants in relieving lipid oxidation and subsequent protein lipoxidation in oil-containing dairy products.
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spelling pubmed-100943422023-04-13 Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System Lian, Zhenghao Han, Jiahui Cao, Yue Yao, Wenhua Niu, Xiaoying Xu, Mingfeng Xu, Jun Zhu, Qin Foods Article In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, w/w), WPI (6 mg/mL), and EC (0.1, 1, and 2 mM), and the oxidation reaction was catalyzed by Fenton’s reagent at 25 °C for 24 h. The results showed EC exhibited a dose-dependent activity in the reduction of lipid oxidation (TBARS) and protein carbonylation. A Western blot analysis demonstrated that protein lipoxidation was inhibited by EC via interrupting the covalent binding of lipid secondary oxidation products, MDA, onto proteins. In addition, protein lipoxidation induced a loss of tryptophan fluorescence, and protein hydrolysis was partially recovered by EC. The findings of this study provide an in-depth understanding of the performance of phenolic antioxidants in relieving lipid oxidation and subsequent protein lipoxidation in oil-containing dairy products. MDPI 2023-04-06 /pmc/articles/PMC10094342/ /pubmed/37048380 http://dx.doi.org/10.3390/foods12071559 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lian, Zhenghao
Han, Jiahui
Cao, Yue
Yao, Wenhua
Niu, Xiaoying
Xu, Mingfeng
Xu, Jun
Zhu, Qin
Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
title Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
title_full Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
title_fullStr Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
title_full_unstemmed Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
title_short Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
title_sort epicatechin inhibited lipid oxidation and protein lipoxidation in a fish oil-fortified dairy mimicking system
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094342/
https://www.ncbi.nlm.nih.gov/pubmed/37048380
http://dx.doi.org/10.3390/foods12071559
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