Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese.

The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T3), 1.5% (T2), 1.0% (T1), and 0.0% (T0)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/m2t), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T3 films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese.

Keratin as an effective coating material for in vitro stem cell culture, induced differentiation and wound healing assays.

The utilization of stem cells in tissue engineering holds great promise as efficient tools for tissue regeneration and in treating numerous musculoskeletal diseases. However, several limiting factors, such as precise delivery and control of differentiation of these stem cells as well as mimicking the microenvironment required to modulate stem cell behaviour in-vivo, have given rise to an urgent need for the development of new biomaterials which could be tailored to enhance cell renewal and/or direct cell fates. Keratin-rich biological materials offer several advantages, such as biocompatibility, tailorable mechanical properties, huge bioavailability, non-toxicity, non-immunogenic, and intrinsic tissue repair and/or regeneration capabilities, which makes them highly valued. In the present work, we report the preparation of keratin-based bio-materials from goat hair waste and its effectiveness as a coating material for in vitro culture and induced differentiation of mesenchymal stem cells (MSC's) and primary goat fibroblast cells. Since no known keratinase enzymes are expressed as such in human and/or animal systems, these keratin biomaterials could be used to slow the rate of degradation and deliver keratin-loaded stem cell scaffolds to induce their directed differentiation in vivo. The generated keratin materials have been characterized for surface morphology, protein structures, size and other properties using SDS-PAGE, LC/MS-MS, SEM, FTIR etc. Also, in vitro cell culture assays such as cell adhesion, viability using MTT, live dead assays, differentiation assays and in vitro scratch/wound healing assays were performed. Our results provide important data supporting tissue engineering applications of these keratinous biomaterials by combining the unique biological characteristics of goat hair-derived keratin material with the regenerative power of stem cells and their combinatorial use in applications such as disease treatment and injury repair as well as their use in the preparation of wound healing products, such as dressings and bandages, for management of clinical care in animals.

Enhancing the lipid stability of foods of animal origin using edible packaging systems.

Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.

Quercetin suppresses ROS production and migration by specifically targeting Rac1 activation in gliomas.

P66Shc and Rac1 proteins are responsible for tumor-associated inflammation, particularly in brain tumors characterized by elevated oxidative stress and increased reactive oxygen species (ROS) production. Quercetin, a natural polyphenolic flavonoid, is a well-known redox modulator with anticancer properties. It has the capacity to cross the blood-brain barrier and, thus, could be a possible drug against brain tumors. In this study, we explored the effect of quercetin on Rac1/p66Shc-mediated tumor cell inflammation, which is the principal pathway for the generation of ROS in brain cells. Glioma cells transfected with Rac1, p66Shc, or both were treated with varying concentrations of quercetin for different time points. Quercetin significantly reduced the viability and migration of cells in an ROS-dependent manner with the concomitant inhibition of Rac1/p66Shc expression and ROS production in naïve and Rac1/p66Shc-transfected cell lines, suggestive of preventing Rac1 activation. Through molecular docking simulations, we observed that quercetin showed the best binding compared to other known Rac1 inhibitors and specifically blocked the GTP-binding site in the A-loop of Rac1 to prevent GTP binding and, thus, Rac1 activation. We conclude that quercetin exerts its anticancer effects via the modulation of Rac1-p66Shc signaling by specifically inhibiting Rac1 activation, thus restraining the production of ROS and tumor growth.

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles.

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot-based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. The addition of EFPNs (P < 0.05) increased the mean values of all the antioxidant and antimicrobial parameters (total flavonoid and phenolic contents, FRAP, DPPH, and ABTS activities, antioxidant release and inhibitory halos) of the film. The presence of Loct-Prot-based film decreased the lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidation of the chocolate samples during storage. A significant (P < 0.05) increase was observed in the antioxidant properties [FRAP (µM TE/100 g) and DPPH and ABTS activities (% inhibition)] of the chocolate samples after one month and the sensory and microbial qualities towards the end of the storage. The gastrointestinal digestion simulation showed a positive impact on the antioxidant properties of the chocolate. Based on our results, Loct-Prot-based film incorporated with EFPNs can be used to enhance the storage stability of chocolate during storage.

Locust protein hydrolysates have the potential to enhance the storage stability of cheese.

The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.

Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologies.

Animal-derived foods are susceptible to microbial spoilage due to their superior nutritional composition and high moisture content. Among the various options, edible packaging is a relatively nascent area and can effectively control microbial growth without substantially affecting the sensory and techno-functional properties. Numerous studies have evaluated the effect of edible packaging systems on the microbial quality of animal-derived foods, however, a review that specifically covers the effect of edible packaging on animal foods and summarizes the findings of these studies is missing in the literature. To fill this gap, the present review analyses the findings of the studies on animal foods published during the last five years. Studies have reported edible-packaging systems for improving microbial stability of animal foods using different biopolymers (proteins, polysaccharides, lipids, and their derivatives) and bioactive ingredients (phytochemicals, peptides, plant extracts, essential oils, and their nanoparticles, nanoemulsions or coarse emulsions). In general, nanoparticles and nanoemulsions are more effective in controlling microbial spoilage in animal foods compared to the direct addition of bioactive agents to the film matrices. Studies have reported the use of non-thermal and emerging technologies in combination with edible packaging systems for improved food safety or their use for enhancing functionality, bioactivity and characteristics of the packaging systems. Future studies should focus on developing sustainable packaging systems using widely available biopolymers and bioactive ingredients and should also consider the economic feasibility at the commercial scale.

Edible packaging systems for enhancing the sensory quality of animal-derived foods.

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion.

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P < 0.05) higher antioxidant [FRAP (ferric reducing antioxidant power) and ABTS and DPPH radical scavenging activities] and antimicrobial [minimum inhibitory concentration (MIC) and inhibitory halos (mm)] potential. The MEmul samples incorporated with Mic-LoProHs and Ult-LoProHs at the maximum level of 1.5% exhibited significantly (P < 0.05) improved results for all the quality parameters such as antioxidant potential (FRAP, ABTS and DPPH), protein oxidation (total carbonyl content), lipid stability, and microbial quality during refrigerated storage (4 ± 1 °C) of two-weeks compared to the control MEmul without any LoProHs. A positive (P < 0.05) impact of the LoProHs was found on the sensory quality of MEmul samples after one week of storage. The digestion simulation improved (P < 0.05) the antioxidant potential of the MEmul samples.

Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication.

The study was carried out to investigate cricket protein hydrolysates' (CPH) potential to enhance the storage stability of cheddar cheese. The cricket protein (CP) samples pre-processed with microwave (T1), ultrasonication (T2) or without pre-treatment (T0) were used for developing the CPH using alcalase enzyme (3%). Freeze-dried CPH were incorporated in the cheese samples (CPH-T1, CPH-T2 and CPH-T0) at the maximum level of 1.5% and were analysed for quality during 3 months of storage (4 ± 1 °C) compared to the control samples without CPH. The pre-treatments significantly improved the antimicrobial and antioxidant potential of the CPH. The CPH exhibited a significant positive effect on antioxidant potential, lipid stability, protein oxidation, microbial growth, and sensory quality of the cheddar cheese during storage. Digestion simulation showed a significant positive impact on the antioxidant activity of the cheddar cheese. Our results indicate the potential of CPH to enhance the quality of fat-rich foods during storage.

Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese.

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanical and oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, total flavonoid and phenolic contents). Based on preliminary trials, 1% A. vera gel was found to be optimum. The addition of the gel resulted in a significant decrease in moisture content, transparency, solubility, and water-vapor transmission rate and increased the thickness and density of the film. The film showed antimicrobial properties against E. coli and significantly (p < 0.05) decreased the lipid-oxidation (thiobarbituric acid reactive substances, free-fatty acids, and peroxide values) and increased microbial-quality (total-plate, psychrophilic, and yeast/molds) of the samples during 4-week refrigerated storage (4 ± 1 °C). The film also exhibited a significant positive impact on the sensory quality of the cheese, indicating the potential for commercial applications for quality control of cheese during storage.

Non-thermal processing has an impact on the digestibility of the muscle proteins.

Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.

Thermal processing implications on the digestibility of meat, fish and seafood proteins.

Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

Effect of processing technologies on the digestibility of egg proteins.

Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

Comparative milk proteome analysis of Kashmiri and Jersey cattle identifies differential expression of key proteins involved in immune system regulation and milk quality.

BACKGROUND: Exploration of the bioactive components of bovine milk has gained global interest due to their potential applications in human nutrition and health promotion. Despite advances in proteomics profiling, limited studies have been carried out to fully characterize the bovine milk proteome. This study explored the milk proteome of Jersey and Kashmiri cattle at day 90 of lactation using high-resolution mass spectrometry based quantitative proteomics nano-scale LC-MS/Q-TOF technique. Data are available via ProteomeXchange with identifier PXD017412. RESULTS: Proteins from whey were fractionated by precipitation into high and low abundant proteins. A total of 81 high-abundant and 99 low-abundant proteins were significantly differentially expressed between Kashmiri and Jersey cattle, clearly differentiating the two breeds at the proteome level. Among the top differentiating proteins, the Kashmiri cattle milk proteome was characterised by increased concentrations of immune-related proteins (apelin, acid glycoprotein, CD14 antigen), neonatal developmental protein (probetacellulin), xenobiotic metabolising enzyme (flavin monooxygenase 3 (FMO3), GLYCAM1 and HSP90AA1 (chaperone) while the Jersey milk proteome presented higher concentrations of enzyme modulators (SERPINA1, RAC1, serine peptidase inhibitor) and hydrolases (LTF, LPL, CYM, PNLIPRP2). Pathway analysis in Kashmiri cattle revealed enrichment of key pathways involved in the regulation of mammary gland development like Wnt signalling pathway, EGF receptor signalling pathway and FGF signalling pathway while a pathway (T-cell activation pathway) associated with immune system regulation was significantly enriched in Jersey cattle. Most importantly, the high-abundant FMO3 enzyme with an observed 17-fold higher expression in Kashmiri cattle milk seems to be a characteristic feature of the breed. The presence of this (FMO3) bioactive peptide/enzyme in Kashmiri cattle could be economically advantageous for milk products from Kashmiri cattle. CONCLUSION: In conclusion, this is the first study to provide insights not only into the milk proteome differences between Kashmiri and Jersey cattle but also provides potential directions for application of specific milk proteins from Kashmiri cattle in special milk preparations like infant formula.

Dynamic actin remodeling in response to lysophosphatidic acid.

Lysophosphatidic acid (LPA) is a multifunctional regulator of actin cytoskeleton that exerts a dramatic impact on the actin cytoskeleton to build a platform for diverse cellular processes including growth cone guidance, neurite retraction and cell motility. It has been implicated in the formation and dissociation of complexes between actin and actin binding proteins, supporting its role in actin remodeling. Several studies point towards its ability to facilitate formation of special cellular structures including focal adhesions and actin stress fibres by phosphoregulation of several actin associated proteins and their multiple regulatory kinases and phosphatases. In addition, multiple levels of crosstalk among the signaling cascades activated by LPA, affect actin cytoskeleton-mediated cell migration and chemotaxis which in turn play a crucial role in cancer metastasis. In the current review, we have attempted to highlight the role of LPA as an actin modulator which functions by controlling activities of specific cellular proteins that underlie mechanisms employed in cytoskeletal and pathophysiological events within the cell. Further studies on the actin affecting/remodeling activity of LPA in different cell types will no doubt throw up many surprises essential to gain a full understanding of its contribution in physiological processes as well as in diseases.Communicated by Ramaswamy H. Sarma.

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest.

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

ABC of multifaceted dystrophin glycoprotein complex (DGC).

Dystrophin protein in association with several other cellular proteins and glycoproteins leads to the formation of a large multifaceted protein complex at the cell membrane referred to as dystrophin glycoprotein complex (DGC), that serves distinct functions in cell signaling and maintaining the membrane stability as well as integrity. In accordance with this, several findings suggest exquisite role of DGC in signaling pathways associated with cell development and/or maintenance of homeostasis. In the present review, we summarize the established facts about the various components of this complex with emphasis on recent insights into specific contribution of the DGC in cell signaling at the membrane. We have also discussed the recent advances made in exploring the molecular associations of DGC components within the cells and the functional implications of these interactions. Our review would help to comprehend the composition, role, and functioning of DGC and may lead to a deeper understanding of its role in several human diseases.

ß-Amyloid-evoked apoptotic cell death is mediated through MKK6-p66shc pathway.

We have previously shown the involvement of p66shc in mediating apoptosis. Here, we demonstrate the novel mechanism of ß-Amyloid-induced toxicity in the mammalian cells. ß-Amyloid leads to the phosphorylation of p66shc at the serine 36 residue and activates MKK6, by mediating the phosphorylation at serine 207 residue. Treatment of cells with antioxidants blocks ß-Amyloid-induced serine phosphorylation of MKK6, reactive oxygen species (ROS) generation, and hence protected cells against ß-Amyloid-induced cell death. Our results indicate that serine phosphorylation of p66shc is carried out by active MKK6. MKK6 knock-down resulted in decreased serine 36 phosphorylation of p66shc. Co-immunoprecipitation results demonstrate a direct physical association between p66shc and WT MKK6, but not with its mutants. Increase in ß-Amyloid-induced ROS production was observed in the presence of MKK6 and p66shc, when compared to triple mutant of MKK6 (inactive) and S36 mutant of p66shc. ROS scavengers and knock-down against p66shc, and MKK6 significantly decreased the endogenous level of active p66shc, ROS production, and cell death. Finally, we show that the MKK6-p66shc complex mediates ß-Amyloid-evoked apoptotic cell death.

P66Shc-rac1 pathway-mediated ROS production and cell migration is downregulated by ascorbic acid.

The oxidative role(s) of p66Shc protein has been increasingly expanded over the last decade. However, its relation with the most potent antioxidant molecule, i.e. ascorbic acid has never been studied. We have previously shown that p66Shc mediates rac1 activation, reactive oxygen species (ROS) production and cell death. Here we studied the effect of ascorbic acid on the pathway involving p66Shc and rac1. Our results indicate a decrease in the expression of p66Shc in a dose- and time-dependent manner. We studied the effect of ascorbic acid on rac1 expression and its activity. Ascorbic acid has no effect on total rac1 expression; however, rac1 activation was inhibited in a dose-dependent manner. Results suggest that the decrease in rac1 activity is mediated through ascorbic acid-modulated p66Shc expression. The decrease in rac1 activity was evident in cells transfected with the p66shc mutant (proline motif mutant, at residues P47 to P50). Our studies indicate that p66Shc-mediated ROS upregulation is significantly decreased in the presence of ascorbic acid. Cell migration experiments point towards the inhibition of p66Shc-rac1-mediated migration in the presence of ascorbic acid. Finally, results are suggestive that ascorbic acid-mediated decrease in Shc expression occurs through an increased Shc ubiquitination. Overall, the study brings out the novel role of ascorbic acid in antioxidant signal transduction.