Relationship between lipid and protein oxidation in fish

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Relationship between lipid and protein oxidation in fish

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Relationship between lipid and protein oxidation in fish

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40103 - Fishery

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Aquaculture Research

ISSN

1355-557X

e-ISSN

—

Svazek periodika

50

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

1393-1403

Kód UT WoS článku

000466391100001

EID výsledku v databázi Scopus

2-s2.0-85062344294