Cargando…

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

OBJECTIVE: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. METHODS: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control),...

Descripción completa

Detalles Bibliográficos
Autores principales: Xu, Peng, Zheng, Yadong, Zhu, Xiaoxu, Li, Shiyi, Zhou, Cunliu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933990/
https://www.ncbi.nlm.nih.gov/pubmed/29268578
http://dx.doi.org/10.5713/ajas.17.0617
_version_ 1783320040152498176
author Xu, Peng
Zheng, Yadong
Zhu, Xiaoxu
Li, Shiyi
Zhou, Cunliu
author_facet Xu, Peng
Zheng, Yadong
Zhu, Xiaoxu
Li, Shiyi
Zhou, Cunliu
author_sort Xu, Peng
collection PubMed
description OBJECTIVE: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. METHODS: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured. RESULTS: Compared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity. CONCLUSION: Both Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products.
format Online
Article
Text
id pubmed-5933990
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
record_format MEDLINE/PubMed
spelling pubmed-59339902018-06-01 L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical Xu, Peng Zheng, Yadong Zhu, Xiaoxu Li, Shiyi Zhou, Cunliu Asian-Australas J Anim Sci Article OBJECTIVE: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. METHODS: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured. RESULTS: Compared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity. CONCLUSION: Both Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018-06 2017-12-19 /pmc/articles/PMC5933990/ /pubmed/29268578 http://dx.doi.org/10.5713/ajas.17.0617 Text en Copyright © 2018 by Asian-Australasian Journal of Animal Sciences This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Xu, Peng
Zheng, Yadong
Zhu, Xiaoxu
Li, Shiyi
Zhou, Cunliu
L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
title L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
title_full L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
title_fullStr L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
title_full_unstemmed L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
title_short L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
title_sort l-lysine and l-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933990/
https://www.ncbi.nlm.nih.gov/pubmed/29268578
http://dx.doi.org/10.5713/ajas.17.0617
work_keys_str_mv AT xupeng llysineandlarginineinhibittheoxidationoflipidsandproteinsofemulsionsausagebychelatingironionandscavengingradical
AT zhengyadong llysineandlarginineinhibittheoxidationoflipidsandproteinsofemulsionsausagebychelatingironionandscavengingradical
AT zhuxiaoxu llysineandlarginineinhibittheoxidationoflipidsandproteinsofemulsionsausagebychelatingironionandscavengingradical
AT lishiyi llysineandlarginineinhibittheoxidationoflipidsandproteinsofemulsionsausagebychelatingironionandscavengingradical
AT zhoucunliu llysineandlarginineinhibittheoxidationoflipidsandproteinsofemulsionsausagebychelatingironionandscavengingradical