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Protein oxidation in muscle foods: a comprehensive review

2021Journal article Open access
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dc.contributor.authorDomínguez, Rubén
dc.contributor.authorPateiro, Mirian
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorZhang, Wangang
dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBohrer, Benjamin
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.date.accessioned2022-03-15T10:08:28Z
dc.date.available2022-03-15T10:08:28Z
dc.date.issued2021
dc.description.abstractMuscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.pt_PT
dc.description.sponsorshipThe authors thank GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Some authors (R.D., M.P., P.E.S.M., and J.M.L.) are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12; and the pre-doctoral grants of P. Garcia-Oliveira (ED481A-2019/295) and M. Carpena (ED481A 2021/313). The authors are grateful to the Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS, and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n 696295).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDomínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E. S.; Zhang, Wangang; Garcia Oliveira, Paula; Carpena, Maria; Prieto, Miguel A.; Bohrer, Benjamin; Lorenzo, José M. (2021). Protein oxidation in muscle foods: a comprehensive review. Antioxidants. ISSN 2076-3921. 11:1, p. 1-24pt_PT
dc.identifier.doi10.3390/antiox11010060pt_PT
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10198/25226
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood qualitypt_PT
dc.subjectOxidative stresspt_PT
dc.subjectMeat and meat productspt_PT
dc.subjectFish and fish productspt_PT
dc.subjectProtein cross-linkingpt_PT
dc.subjectCarbonylspt_PT
dc.subjectAnalytical methodspt_PT
dc.titleProtein oxidation in muscle foods: a comprehensive reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.citation.issue1pt_PT
oaire.citation.startPage60pt_PT
oaire.citation.titleAntioxidantspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStreamH2020
oaire.fundingStreamH2020
person.familyNameGarcía-Oliveira
person.familyNamePrieto Lage
person.givenNamePaula
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery2317d016-9037-42de-81b9-fe1cd505b8c5
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relation.isProjectOfPublication.latestForDiscovery9980c0d6-0317-49a0-a44d-b8aedf2294a5

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