Relationship between lipid and protein oxidation in fish

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F19%3A43899072" target="_blank" >RIV/60076658:12520/19:43899072 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/are.14012" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/are.14012</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/are.14012" target="_blank" >10.1111/are.14012</a>

Result language
angličtina
Original language name
Relationship between lipid and protein oxidation in fish
Original language description
Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are highly reactive ROS that cause damage to biological materials. Fish is rich in polyunsaturated fatty acids, and hence, very prone to lipid peroxidation. Both lipid and protein oxidations are important for quality loss during storage of fish, with high impact on taste and texture. Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively. This review focuses on the mechanisms and pathways of the lipid and protein oxidation and their possible relationship. Additionally, the target amino acids and final impacts of this relationship were considered. We propose that the products of lipid oxidation promote protein oxidation in fish rather than the other way around specially, during frozen storage, while during postmortem changes protein oxidation dominates. Finally, it seems that, secondary products of lipid oxidation might have more impact on the functionality of proteins from both Michael addition and Schiff base reaction rather than lipid hydroperoxides and lipid radical transfer.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40103 - Fishery

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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