Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

Sisse Jongberg; Marianne Lund Lametsch; Leif Horsfelt Skibsted; Michael Jonathan Davies

doi:10.1021/jf5041433

Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

Sisse Jongberg, Marianne Lund Lametsch, Leif Horsfelt Skibsted, Michael Jonathan Davies

Food Chemistry

15 Citations (Scopus)

Abstract

Radical transfer from perferrylmyoglobin to other target species (myofibrillar proteins, MPI) and bovine serum albumin (BSA), extracts from green tea (GTE), maté (ME), and rosemary (RE), and three phenolic compounds, catechin, caffeic acid, and carnosic acid) was investigated by electron paramagnetic resonance (EPR) spectroscopy to determine the concentrations of plant extracts required to protect against protein oxidation. Blocking of MPI thiol groups by N-ethylmaleimide was found to reduce the rate of reaction of MPI with perferrylmyoglobin radicals, signifying the importance of protein thiols as radical scavengers. GTE had the highest phenolic content of the three extracts and was most effective as a radical scavenger. IC₅₀ values indicated that the molar ratio between phenols in plant extract and MPI thiols needs to be >15 in order to obtain efficient protection against protein-to-protein radical transfer in meat. Caffeic acid was found most effective among the plant phenols.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	62
Issue number	46
Pages (from-to)	11279-11288
Number of pages	10
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf5041433
Publication status	Published - 19 Nov 2014

Access to Document

10.1021/jf5041433

Cite this

@article{8f50fd93fed44674a3f467a1846a80dc,

title = "Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols",

abstract = "Radical transfer from perferrylmyoglobin to other target species (myofibrillar proteins, MPI) and bovine serum albumin (BSA), extracts from green tea (GTE), mat{\'e} (ME), and rosemary (RE), and three phenolic compounds, catechin, caffeic acid, and carnosic acid) was investigated by electron paramagnetic resonance (EPR) spectroscopy to determine the concentrations of plant extracts required to protect against protein oxidation. Blocking of MPI thiol groups by N-ethylmaleimide was found to reduce the rate of reaction of MPI with perferrylmyoglobin radicals, signifying the importance of protein thiols as radical scavengers. GTE had the highest phenolic content of the three extracts and was most effective as a radical scavenger. IC50 values indicated that the molar ratio between phenols in plant extract and MPI thiols needs to be >15 in order to obtain efficient protection against protein-to-protein radical transfer in meat. Caffeic acid was found most effective among the plant phenols.",

author = "Sisse Jongberg and Lametsch, {Marianne Lund} and Skibsted, {Leif Horsfelt} and Davies, {Michael Jonathan}",

year = "2014",

month = nov,

day = "19",

doi = "10.1021/jf5041433",

language = "English",

volume = "62",

pages = "11279--11288",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "46",

}

TY - JOUR

T1 - Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

AU - Jongberg, Sisse

AU - Lametsch, Marianne Lund

AU - Skibsted, Leif Horsfelt

AU - Davies, Michael Jonathan

PY - 2014/11/19

Y1 - 2014/11/19

N2 - Radical transfer from perferrylmyoglobin to other target species (myofibrillar proteins, MPI) and bovine serum albumin (BSA), extracts from green tea (GTE), maté (ME), and rosemary (RE), and three phenolic compounds, catechin, caffeic acid, and carnosic acid) was investigated by electron paramagnetic resonance (EPR) spectroscopy to determine the concentrations of plant extracts required to protect against protein oxidation. Blocking of MPI thiol groups by N-ethylmaleimide was found to reduce the rate of reaction of MPI with perferrylmyoglobin radicals, signifying the importance of protein thiols as radical scavengers. GTE had the highest phenolic content of the three extracts and was most effective as a radical scavenger. IC50 values indicated that the molar ratio between phenols in plant extract and MPI thiols needs to be >15 in order to obtain efficient protection against protein-to-protein radical transfer in meat. Caffeic acid was found most effective among the plant phenols.

AB - Radical transfer from perferrylmyoglobin to other target species (myofibrillar proteins, MPI) and bovine serum albumin (BSA), extracts from green tea (GTE), maté (ME), and rosemary (RE), and three phenolic compounds, catechin, caffeic acid, and carnosic acid) was investigated by electron paramagnetic resonance (EPR) spectroscopy to determine the concentrations of plant extracts required to protect against protein oxidation. Blocking of MPI thiol groups by N-ethylmaleimide was found to reduce the rate of reaction of MPI with perferrylmyoglobin radicals, signifying the importance of protein thiols as radical scavengers. GTE had the highest phenolic content of the three extracts and was most effective as a radical scavenger. IC50 values indicated that the molar ratio between phenols in plant extract and MPI thiols needs to be >15 in order to obtain efficient protection against protein-to-protein radical transfer in meat. Caffeic acid was found most effective among the plant phenols.

U2 - 10.1021/jf5041433

DO - 10.1021/jf5041433

M3 - Journal article

SN - 0021-8561

VL - 62

SP - 11279

EP - 11288

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 46

ER -

Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

Abstract

Access to Document

Fingerprint

Cite this