Title
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
Language
English
Description (en)
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
Keywords (en)
Animals; Humans; Antioxidants pharmacology; Hemeproteins chemistry metabolism; Lipid Peroxidation drug effects; Meat; Myoglobin chemistry metabolism; Oxidation-Reduction; Polyphenols pharmacology; Reactive Oxygen Species metabolism; Food Preservation methods
DOI
10.1080/10408398.2022.2146654
Author of the digital object
Haizhou  Wu  (Chalmers University of Technology)
Kathrine H.  Bak  (University of Veterinary Medicine Vienna)
Gheorghe V.  Goran  (University of Agronomic Sciences and Veterinary Medicine of Bucharest)
Nantawat  Tatiyaborworntham  (University of National Center for Genetic Engineering and BiotechnologyMedicine Vienna)
Format
application/pdf
Size
859.4 kB
Licence Selected
CC BY-NC-ND 4.0 International
Type of publication
Article
Name of Publication (en)
Critical Reviews in Food Science and Nutrition
Pages or Volume
19
Volume
64
Number
15
From Page
4921
To Page
4939
Publisher
Taylor & Francis Ltd
Publication Date
2022
Content
Details
Object type
PDFDocument
Format
application/pdf
Created
10.07.2024 08:00:53
This object is in collection
Metadata
Veterinärmedizinische Universität Wien (Vetmeduni) | Veterinärplatz 1 | 1210 Wien - Österreich | T +43 1 25077-0 | Web: vetmeduni.ac.at