PMID- 32712493
OWN - NLM
STAT- MEDLINE
DCOM- 20201103
LR  - 20201103
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 334
DP  - 2021 Jan 1
TI  - Combination of light and oxygen accelerates formation of covalent 
      protein-polyphenol bonding during chill storage of meat added 4-methyl catechol.
PG  - 127611
LID - S0308-8146(20)31473-4 [pii]
LID - 10.1016/j.foodchem.2020.127611 [doi]
AB  - Plant polyphenols applied as natural antioxidant ingredients, are known to bind 
      to cysteine residues on meat proteins. The aim of this study was to examine the 
      effect of light exposure on the formation of cysteine-phenol adduct in meat added 
      4-methylcatechol (4MC), a model polyphenol, during storage through quantitative 
      LC-MS/MS-based analysis. Cysteine-4-methylcatechol adduct (Cys-4MC) formation in 
      meat added 1500 ppm 4-MC increased significantly (by 50%) when stored under light 
      in oxygen at 4  degrees C for 7 days as compared to storage in the dark. This was 
      reflected by a significant decrease in thiol concentrations in the same sample. 
      Gel electrophoresis showed loss in myosin heavy chain (MHC), and a resulting 
      increase in cross-linked MHC (CL-MHC) and larger protein polymers in samples 
      added 4MC. Protein blots stained with nitroblue tetrazolium (NBT) showed 
      intensive protein-polyphenol binding in the meat samples added 4MC, but no major 
      differences between storage conditions.
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Zainudin, Mohd Asraf Mohd
AU  - Zainudin MAM
AD  - Department of Food Science, Faculty of Science, University of Copenhagen, 
      Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Chemical 
      Engineering Technology, Faculty of Engineering Technology, Universiti Malaysia 
      Perlis, 02100 Perlis Indera Kayangan, Malaysia.
FAU - Jongberg, Sisse
AU  - Jongberg S
AD  - Department of Food Science, Faculty of Science, University of Copenhagen, 
      Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
FAU - Lund, Marianne N
AU  - Lund MN
AD  - Department of Food Science, Faculty of Science, University of Copenhagen, 
      Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Biomedical 
      Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, 
      Blegdamsvej 3, Copenhagen N 2200, Denmark. Electronic address: mnl@food.ku.dk.
LA  - eng
PT  - Journal Article
DEP - 20200719
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Antioxidants)
RN  - 0 (Catechols)
RN  - 0 (Meat Proteins)
RN  - 0 (Sulfhydryl Compounds)
RN  - 12GLI7JGB3 (4-methylcatechol)
RN  - EC 3.6.4.1 (Myosin Heavy Chains)
RN  - K848JZ4886 (Cysteine)
RN  - S88TT14065 (Oxygen)
SB  - IM
MH  - Antioxidants/chemistry
MH  - Catechols/*chemistry
MH  - Chromatography, Liquid
MH  - Cysteine/chemistry
MH  - Electrophoresis, Polyacrylamide Gel
MH  - Food Storage/*methods
MH  - Light
MH  - *Meat/analysis
MH  - Meat Proteins/*chemistry/metabolism
MH  - Myosin Heavy Chains/chemistry
MH  - Oxygen/*chemistry
MH  - Sulfhydryl Compounds/chemistry
MH  - Tandem Mass Spectrometry
OTO - NOTNLM
OT  - Cysteine-phenol adduct
OT  - Meat
OT  - Michael addition
OT  - Photo-oxidation
OT  - Protein cross-linking
OT  - Protein oxidation
OT  - Thiol-quinone adduct
OT  - Thiols
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2020/07/28 06:00
MHDA- 2020/11/04 06:00
CRDT- 2020/07/27 06:00
PHST- 2020/03/30 00:00 [received]
PHST- 2020/07/01 00:00 [revised]
PHST- 2020/07/16 00:00 [accepted]
PHST- 2020/07/28 06:00 [pubmed]
PHST- 2020/11/04 06:00 [medline]
PHST- 2020/07/27 06:00 [entrez]
AID - S0308-8146(20)31473-4 [pii]
AID - 10.1016/j.foodchem.2020.127611 [doi]
PST - ppublish
SO  - Food Chem. 2021 Jan 1;334:127611. doi: 10.1016/j.foodchem.2020.127611. Epub 2020 
      Jul 19.