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Research Article | Open Access

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

Zongshuai Zhua, Anthony Pius Basseya, Ming Huanga,b( ), Iftikhar Ali Khanc
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
National R&D Center for Poultry Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211200, China
Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210095, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models of protein oxidation induced by different concentrations of hydroxyl radicals (·OH) were developed after the chicken myofibrillar protein mild glycation (MPG). Results exhibited that levels of AGEs and surface hydrophobicity (H0) steadily increased with the addition of hydrogen peroxide (H2O2) concentration. However, levels of sulfhydryl group, free amino group, and particle size gradually decreased with the H2O2 concentration. The protein carbonyl value increased in H2O2 concentration until 10 mmol/L. Pearson's correlation indicated that MPG structure modification (unfolding and degradation) induced by protein oxidation were significantly positively correlated with AGEs concentration (P < 0.05). Finally, a mechanism was proposed to hypothesize the effect of protein oxidation on the formation of AGEs under MPG conditions.

Keywords

Protein oxidationGlycated myofibrillar proteinStructure changesAdvanced glycation end products

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1571-1579
DOI: 10.1016/j.fshw.2023.02.013
Cite this article:
Zhu Z, Bassey AP, Huang M, et al. The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation. Food Science and Human Wellness, 2023, 12(5): 1571-1579. https://doi.org/10.1016/j.fshw.2023.02.013

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Received: 23 April 2021
Revised: 06 June 2021
Accepted: 27 June 2021
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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