Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Yungang Cao; Alma D. True; Jie Chen; Youling L. Xiong

doi:10.1021/acs.jafc.6b00314

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Yungang Cao, Alma D. True, Jie Chen, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

227 Scopus citations

Abstract

The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.

Original language	English
Pages (from-to)	3054-3061
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	64
Issue number	15
DOIs	https://doi.org/10.1021/acs.jafc.6b00314
State	Published - May 4 2016

Bibliographical note

Publisher Copyright:
© 2016 American Chemical Society.

Funding

Y.C. was supported by the Oversea Study Fellowship from the China Scholarship Council (CSC) to perform the study at the University of Kentucky. The study was supported by the National Natural Science Foundation, China (Grant 31301497), and the USDA National Institute of Food and Agriculture, USA (Hatch Project 1005724).

Funders	Funder number
National Natural Science Foundation of China (NSFC)	31301497
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative	1005724
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative
University of Kentucky
China Scholarship Council

Keywords

covalent cross-linking
digestibility
gallic acid
gelation
myofibrillar protein
phenolic antioxidants

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

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10.1021/acs.jafc.6b00314

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title = "Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion",

abstract = "The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50\% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.",

keywords = "covalent cross-linking, digestibility, gallic acid, gelation, myofibrillar protein, phenolic antioxidants",

author = "Yungang Cao and True, \{Alma D.\} and Jie Chen and Xiong, \{Youling L.\}",

note = "Publisher Copyright: {\textcopyright} 2016 American Chemical Society.",

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doi = "10.1021/acs.jafc.6b00314",

language = "English",

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T1 - Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

AU - Cao, Yungang

AU - True, Alma D.

AU - Chen, Jie

AU - Xiong, Youling L.

PY - 2016/5/4

Y1 - 2016/5/4

N2 - The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.

AB - The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.

KW - covalent cross-linking

KW - digestibility

KW - gallic acid

KW - gelation

KW - myofibrillar protein

KW - phenolic antioxidants

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SN - 0021-8561

VL - 64

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 15

ER -

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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