Regulation of <i>Prunus mume</i> Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation

CHEN Peiyu; LIU Xueming; TANG Daobang; YANG Huaigu; WANG Xuping; LIN Yaosheng; CHENG Jingrong; ZHU Mingjun; RUAN Dong

doi:10.13386/j.issn1002-0306.2024040192

Volume 46 Issue 7

Mar. 2025

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Science and Technology of Food Industry > 2025 > 46(7): 87-94. > DOI: 10.13386/j.issn1002-0306.2024040192

CHEN Peiyu, LIU Xueming, TANG Daobang, et al. Regulation of Prunus mume Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation[J]. Science and Technology of Food Industry, 2025, 46(7): 87−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040192.

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Regulation of Prunus mume Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation

1.
Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
2.
School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
3.
Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China

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Received Date: April 11, 2024
Available Online: January 24, 2025

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Abstract

Abstract

The regulation of plant polyphenols on oxidation and nitrosation of meat products has been a focus of current research, but the relevant regulatory mechanisms are still unclear. In view of this, the oxidative regulation of plant polyphenols on two major muscle proteins (myofibrillar protein and sarcoplasmic protein) under the simulated hydroxyl radical oxidation system was investigated with Prunus mume polyphenol extracts (PMP) as an example. The mechanism of inhibiting nitrosation of muscle protein by PMP was investigated by principal component analysis combined with the changes of 3-nitrotyrosine (3-NT) and nitrosodimethylamine (NDMA) during nitrosation. The results showed that the addition of PMP could delay the protein oxidation induced by hydroxyl radicals, which inhibited the protein carbonyls, dimerized tyrosine and free amino acids, and reduced the loss of sulfhydryl group. When the addition of PMP was 100 mg/g protein, after simulated oxidation, the 3-NT content was 30.25±2.47 nmol/mg protein (myofibrillar protein) and 37.54±2.30 nmol/mg protein (sarcoplasmic protein), respectively. Compared with the oxidation control group (without PMP), it was reduced by 39.89% and 47.88% (P<0.05), respectively. The content of NDMA was 0.76±0.05 nmol/mg protein (myofibrillar protein) and 0.67±0.06 nmol/mg protein (sarcoplasmic protein), respectively, which were decreased by 24.30% and 24.61% compared with oxidized control group (P<0.05). Correlation analysis showed that the formation of NDMA was significantly correlated with protein carbonyls, polydityrosine and sulfhydryl groups (P<0.05), confirming that PMP could inhibit the formation of nitrosamines through the oxidation regulation of proteins. The above results can provide theoretical basis for the application of plant polyphenols in nitrosation regulation of meat products.
- Prunus mume polyphenol extracts,
- sarcoplasmic proteins,
- myofibrillar proteins,
- oxidation,
- nitrosation

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