Article, 2024

The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts

Food Chemistry, ISSN 0266-349X, 1873-7072, 0308-8146, Volume 451, Page 139435, 10.1016/j.foodchem.2024.139435

Contributors

Zhang, Longteng 0000-0002-3872-9855 [1] [2] Duque-Estrada, Patrícia 0000-0002-4429-2055 [1] Li, Qian 0000-0003-4158-4244 [1] [2] Gao, Song 0000-0002-7225-2544 [3] Lametsch, René 0000-0002-4189-806X [1] Petersen, Iben Lykke 0000-0003-3304-0247 (Corresponding author) [1]

Affiliations

  1. [1] University of Copenhagen
    2. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
  2. [2] Hainan University
    3. [NORA names: China; Asia, East];
  3. [3] China Agricultural University
    4. [NORA names: China; Asia, East]

Abstract

This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro and in pea protein-based extrudates. We hypothesized that GoC/GrP would limit oxidation of proteins in the extrudates compared with commercial antioxidants. The results showed that GoC extract was effective in metal chelation and GrP extract possessed excellent radical scavenging activity and reducing power. Protein oxidation inevitably occurred after low-moisture extrusion in terms of elevated level of protein carbonyls and the gradual loss of thiols. LC-MS/MS revealed that the monoxidation and 4-hydroxynonenal adduction were the major oxidative modifications, and legumin was the most susceptible globulin for oxidation. The GoC/GrP extracts effectively retarded the oxidation progress in extrudates by lower intensity of oxidized peptides, whereas protein electrophoretic profiles remained unaffected. This study highlighted the great potential of GoC/GrP as natural antioxidants in plant-based foods.

Keywords

Chlorella, GRP, GoC, LC-MS/MS, activity, adducts, antioxidant activity, antioxidants, carbonyl, chelation, commercial antioxidants, electrophoretic profiles, elevated levels, elevated levels of protein carbonyls, evidence, excellent radical scavenging activity, extraction, extruder, extrusion, food, globulin, grape, grape pomace, in vitro, inhibition, intensity, legumin, levels of protein carbonyls, low moisture extrusion, metal, metal chelates, modification, monoxide, natural antioxidants, oxidation, oxidation of proteins, oxidation progress, oxidative modification, pea, peptide, plant extracts, plant-based foods, plants, pomace, potential, power, profile, progression, protein, protein carbonyls, protein electrophoretic profiles, protein oxidation, proteomic evidence, radical scavenging activity, reducing power, results, scavenging activity, study, thiol

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