Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model.
Food Chem
; 393: 133356, 2022 Nov 01.
Article
em En
| MEDLINE
| ID: mdl-35688086
ABSTRACT
The degradation of trout and bovine hemoglobin (Hb) and their pro-oxidant activities in washed cod muscle mince (WCM) were studied using simple pH-shifts to simulate gastrointestinal (GI) conditions (pH 7 â 6 â 3 â 7), as well as full static in vitro GI digestion. Following gastric acidification to pH 6, metHb formation increased, especially for trout Hb. Subsequent acidification to pH 3 promoted Hb unfolding and partial or complete heme group-loss. During full GI digestion, polypeptide/peptide analyses revealed more extensive Hb-degradation in the gastric than duodenal phase, without any species-differences. When digesting WCM +/-Hb, both Hbs strongly promoted malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) formation, peaking at the end of the gastric phase. Trout-Hb stimulated MDA and HHE more than bovine Hb in the first gastric phase. Altogether, partially degraded Hb, and/or free hemin -both mammal and fish-derived- stimulated oxidation of PUFA-rich lipids under GI-conditions, especially gastric ones.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Truta
/
Hemoglobinas
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article