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%, <i>w</i>/<i>w</i>), WPI (6 mg/mL), a...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/7/1559 |
| _version_ | 1797607936628883456 |
|---|---|
| author | Zhenghao Lian Jiahui Han Yue Cao Wenhua Yao Xiaoying Niu Mingfeng Xu Jun Xu Qin Zhu |
| author_facet | Zhenghao Lian Jiahui Han Yue Cao Wenhua Yao Xiaoying Niu Mingfeng Xu Jun Xu Qin Zhu |
| author_sort | Zhenghao Lian |
| collection | DOAJ |
| 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%, <i>w</i>/<i>w</i>), 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. |
| first_indexed | 2024-03-11T05:36:37Z |
| format | Article |
| id | doaj.art-3479b025507943429214805b03fc52a6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:36:37Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3479b025507943429214805b03fc52a62023-11-17T16:42:57ZengMDPI AGFoods2304-81582023-04-01127155910.3390/foods12071559Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking SystemZhenghao Lian0Jiahui Han1Yue Cao2Wenhua Yao3Xiaoying Niu4Mingfeng Xu5Jun Xu6Qin Zhu7Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaKey Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaKey Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaKey Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaKey Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaKey Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaJiaxing Key Laboratory of Preparation and Application of Advanced Materials for Energy Conservation and Emission Reduction, School of Advanced Materials & Engineering, Jiaxing Nanhu University, 572 South Yuexiu Road, Jiaxing 314001, ChinaKey Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, ChinaIn 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%, <i>w</i>/<i>w</i>), 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.https://www.mdpi.com/2304-8158/12/7/1559lipid oxidationprotein lipoxidationepicatechinwhey protein isolate |
| spellingShingle | Zhenghao Lian Jiahui Han Yue Cao Wenhua Yao Xiaoying Niu Mingfeng Xu Jun Xu Qin Zhu Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System Foods lipid oxidation protein lipoxidation epicatechin whey protein isolate |
| 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 | lipid oxidation protein lipoxidation epicatechin whey protein isolate |
| url | https://www.mdpi.com/2304-8158/12/7/1559 |
| work_keys_str_mv | AT zhenghaolian epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT jiahuihan epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT yuecao epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT wenhuayao epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT xiaoyingniu epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT mingfengxu epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT junxu epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem AT qinzhu epicatechininhibitedlipidoxidationandproteinlipoxidationinafishoilfortifieddairymimickingsystem |