Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

Jingrong Cheng; Rong Xiang; Daobang Tang; Mingjun Zhu; Xueming Liu

doi:10.1016/j.meatsci.2020.108422

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

Meat Sci. 2021 May:175:108422. doi: 10.1016/j.meatsci.2020.108422. Epub 2020 Dec 29.

Authors

Jingrong Cheng¹, Rong Xiang¹, Daobang Tang², Mingjun Zhu³, Xueming Liu⁴

Affiliations

¹ Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, PR China.
² Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
³ Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, PR China; College of Life and Geographic Sciences, Kashi University, Kashi 844000, China; The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi 844000, China. Electronic address: mjzhu@scut.edu.cn.
⁴ Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address: liuxueming@gdaas.cn.

PMID: 33461158
DOI: 10.1016/j.meatsci.2020.108422

Abstract

The effects of rutin, quercetin, and caffeic acid on protein oxidation in Cantonese sausage during 60 days of storage at room temperature (25 ± 1 °C) were investigated. The results showed that the three phenolic compounds played different roles in inhibiting the oxidation of sarcoplasmic and myofibrillar protein. All of them inhibited sarcoplasmic protein oxidation by retarding carbonylation, the conversion of SH to S-S groups, and the formation of dimeric tyrosine and Schiff bases, of which rutin is the most effective. For myofibrillar protein, all of them suppressed the conversion of SH to S-S groups, only caffeic acid inhibited the accumulation of Schiff bases instead of carbonyls while both quercetin and caffeic acid inhibited the formation of dimeric tyrosine. In addition, quercetin had an inverse dosage effect on the oxidation regulation of MP, 0.16 g/kg quercetin had better inhibit effect on protein oxidation than 0.32 g/kg quercetin.

Keywords: Caffeic acid; Myofibrillar protein; Quercetin; Rutin; Sarcoplasmic protein.

MeSH terms

Animals
Caffeic Acids / pharmacology*
Food Storage
Meat Products / analysis*
Meat Proteins / analysis*
Oxidation-Reduction / drug effects
Protein Carbonylation
Quercetin / pharmacology*
Rutin / pharmacology*
Swine

Substances

Caffeic Acids
Meat Proteins
Rutin
Quercetin
caffeic acid