Protein carbonyls in meat systems: A review
Protein carbonyls in meat systems: A review
复制标题
DOI：
10.1016/j.meatsci.2011.04.025
复制
发表时间：
2011-11-01
期刊：
影响因子：
7.1
通讯作者：
Estevez, Mario
中科院分区：
文献类型：
--
作者：
Estevez, Mario
蛋白质氧化(P-OX)是肉类研究人员越来越感兴趣的一个创新课题。羧化被公认为氧化蛋白质中最显著的化学修饰之一。事实上，用二硝基苯肼(DNPH)法定量蛋白质羰基是评估肉类系统中P-OX的最常见的程序。许多研究已经调查了在屠宰后以及在随后的加工和冷藏过程中发生的蛋白质羰化。然而，蛋白质在肉类系统中的重要作用仍然知之甚少。除了作为蛋白质氧化的标志物外，α-氨基己二酸和γ-谷氨酸半醛(分别为AAS和GGS)等特定的蛋白质羰基化合物也是活性化合物，可能参与几种化学反应，对肉类品质产生相关影响。从特定的氨基酸侧链形成的蛋白质羰基有助于破坏肌原纤维蛋白质的构象，导致变性和功能丧失。最近的研究还强调了特定蛋白质羰基的潜在影响，特别是肉类品质性状，如持水性(WHC)、质地、风味及其营养价值。作为一个真正新兴的课题，当前研究的结果为进一步研究的发展提供了依据。本文综述了蛋白质在肉类系统中的作用机制和后果的研究现状，旨在鼓励肉类研究人员对这一有趣的研究课题进行深入的研究。(C)2011爱思唯尔有限公司。保留所有权利。
Protein oxidation (P-OX) is an innovative topic of increasing interest among meat researchers. Carbonylation is generally recognized as one of the most remarkable chemical modifications in oxidized proteins. In fact, the quantification of protein carbonyls by the dinitrophenylhydrazine (DNPH) method is the most common procedure for assessing P-OX in meat systems. Numerous studies have investigated the occurrence of protein carbonylation right after slaughter and during subsequent processing and cold storage of meat. However, the significance of protein carbonylation in meat systems is still poorly understood. Beyond their role as markers of protein oxidation, specific protein carbonyls such as a-aminoadipic and gamma-glutamic semialdehydes (AAS and GGS, respectively) are active compounds that may be implicated in several chemical reactions with relevant consequences on meat quality. The formation of protein carbonyls from particular amino acid side chains contribute to impair the conformation of myofibrillar proteins leading to denaturation and loss of functionality. Recent studies also highlight the potential impact of specific protein carbonyls in particular meat quality traits such as water-holding capacity (WHC), texture, flavor and its nutritional value. As a truly emerging topic, the results from current studies provide grounds from the development of further investigations. The present paper reviews the current knowledge on the mechanisms and consequences of protein carbonylation in meat systems and aims to encourage meat researchers to accomplish further investigations on this fascinating research topic. (C) 2011 Elsevier Ltd. All rights reserved.