Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales

Suyeon Yang; Machi Takeuchi; Heiner Friedrich; John P M van Duynhoven; Johannes Hohlbein

doi:10.1016/j.foodchem.2022.134417

Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales

Food Chem. 2023 Feb 15:402:134417. doi: 10.1016/j.foodchem.2022.134417. Epub 2022 Oct 1.

Authors

Suyeon Yang¹, Machi Takeuchi², Heiner Friedrich³, John P M van Duynhoven⁴, Johannes Hohlbein⁵

Affiliations

¹ Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands.
² Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands.
³ Laboratory of Physical Chemistry, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands; Institute for Complex Molecular Systems, Eindhoven University of Technology, P.O. Box 513, 5600 MB Eindhoven, The Netherlands; Center for Multiscale Electron Microscopy, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Het Kranenveld 14, 5600 MB Eindhoven, The Netherlands. Electronic address: H.Friedrich@tue.nl.
⁴ Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; Unilever Global Foods Innovation Centre, Plantage 14, 6708 WJ Wageningen, The Netherlands. Electronic address: john.vanduynhoven@wur.nl.
⁵ Laboratory of Biophysics, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; Microspectroscopy Research Facility, Wageningen University and Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands. Electronic address: johannes.hohlbein@wur.nl.

PMID: 36303379
DOI: 10.1016/j.foodchem.2022.134417

Abstract

In mayonnaise, lipid and protein oxidation are closely related and the interplay between them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in particular the case for comprehending the role of low-density lipoprotein (LDL) particles acting as a main emulsifier. Here, we monitored oxidation and the concomitant aggregation of LDLs by bright-field light microscopy and cryogenic transmission electron microscopy. We further probed the formation of protein radicals and protein oxidation by imaging the accumulation of a water-soluble fluorescent spin trap and protein autofluorescence. The effect of variation of pH and addition of EDTA on the accumulation of the spin trap validated that protein radicals were induced by lipid radicals. Our data suggests two main pathways of oxidative protein radical formation in LDL particles: (1) at the droplet interface, induced by lipid free radicals formed in oil droplets, and (2) in the continuous phase induced by an independent LDL-specific mechanism.

Keywords: Autofluorescence; Cryo-TEM; Egg yolk protein oxidation; Lipid oxidation; Low-density lipoprotein particles (LDLs); Protein free radical trapping.

MeSH terms

Condiments*
Free Radicals / metabolism
Lipid Peroxidation
Lipoproteins, LDL* / metabolism
Oxidation-Reduction

Substances

Free Radicals
Lipoproteins, LDL