Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

Abstract

The effect of protein oxidation on proteolysis during meat digestion was investigated following storage and subsequent in vitro digestion of beef and pork patties. Protein oxidation was evaluated as thiol oxidation, total carbonylation, and specific carbonylation (α-amino adipic and γ-glutamic semialdehyde). Furthermore, 4-hydroxyphenylalanine, a hydroxylation product of phenylalanine, was identified and quantified as a new protein oxidation marker. After 7days of chilled illuminated storage (4°C), significant oxidative modifications were quantified and the oxidative degradation was continued during in vitro digestion. The observed effects were more abundant in beef patties. Protein oxidation before digestion resulted in impaired proteolysis during digestion.

Keywords: 4-Hydroxy-2-nonenal (PubChem CID: 5283344); 4-Hydroxyphenylalanine; 4-Hydroxyphenylalanine (PubChem CID: 6057); Carbonylation; Malondialdehyde (PubChem CID: 10964); Proteolysis during digestion; Thiol oxidation; α-Amino adipic semialdehyde; α-amino adipic semialdehyde; γ-Glutamic semialdehyde (PubChem CID: 193305); γ-glutamic semialdehyde.