Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)

Youjun Wang; Yangmeijin Zhao; Yuxuan He; Chengxiang Ao; Yusheng Jiang; Yuanyong Tian; Hui Zhao; Hang Lu

doi:10.1016/j.foodchem.2024.139403

Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)

Food Chem. 2024 Apr 18:451:139403. doi: 10.1016/j.foodchem.2024.139403. Online ahead of print.

Authors

Youjun Wang¹, Yangmeijin Zhao¹, Yuxuan He¹, Chengxiang Ao¹, Yusheng Jiang², Yuanyong Tian³, Hui Zhao³, Hang Lu⁴

Affiliations

¹ College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China.
² Key Laboratory of Dalian Shrimp and Crab Breeding and Healthy Aquaculture, Heishijiao Street, Dalian 116023, China.
³ College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China.
⁴ College of Food Science and Engineering, Dalian Ocean University, Heishijiao Street, Dalian 116023, China; Collaborative Innovation Center of Seafood Deep Processing, Qinggongyuan Street, Dalian Polytechnic University, Dalian 116034, China. Electronic address: luhang@dlou.edu.cn.

PMID: 38653104
DOI: 10.1016/j.foodchem.2024.139403

Abstract

In this study, the impact of three unsaturated fatty acids (Oleic acid: OA, Eicosapentaenoic acid: EPA, Docosahexaenoic acid: DHA) on the oxidation and structure of rainbow trout myofibrillar protein (MP) was explored. The findings revealed a notable increase in carbonyl content (P < 0.05) and a significant decrease in total sulfhydryl content (P < 0.05) of MP with the concentration increase of the three unsaturated fatty acids. Endogenous fluorescence spectroscopy and surface hydrophobicity analyses showed that unsaturated fatty acids can cause unfolding and exposure of hydrophobic groups in MP. In addition, SDS-PAGE showed that disulfide bonds were associated with MP cross-linking and aggregate size induced by unsaturated fatty acids. Overall, three unsaturated fatty acid treatments facilitated the oxidation of myofibrillar proteins, and the extent of protein oxidation was closely associated with the concentration of unsaturated fatty acids.

Keywords: Myofibrillar protein; Protein oxidation; Rainbow trout; Unsaturated fatty acids.