文献类型：期刊文献

英文题名：The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress

作者：Chen, Xiaosi[1];He, Zhifei[1,2];Wang, Zefu[3];Li, Hongjun[1,2,4]

机构：[1]Southwest Univ, Coll Food Sci, Chongqing, Peoples R China;[2]Southwest Univ, Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China;[4]Southwest Univ, Coll Food Sci, Chongqing Key Lab Special Food Cobuilt Sichuan & C, 2 Tiansheng Rd, Chongqing 400715, Peoples R China

年份：2023

卷号：88

期号：5

起止页码：1924

外文期刊名：JOURNAL OF FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:000955520900001)、、WOS

基金：Supported by Chongqing Technology Innovation and Application Development Special Key Project (Grant No. CSTB2022TIAD-KPX0080); Collaborative Innovation and Key Technology of Rabbit Industry in Sichuan and Chongqing (Grant No. 2022YFQ0033); China Agriculture Research System of MOF and MARA (Grant No. CARS-43-E-2). Thanks to Chang Su for helping to revise the article.

语种：英文

外文关键词：MDA-induced oxidation; protective effects; purslane polyphenols; rabbit meat myofibrillar protein; structure

外文摘要：The present research aimed to assess the protective effects of purslane polyphenols on rabbit meat myofibrillar protein (MP) under malondialdehyde (MDA)-induced oxidation. The major polyphenols in purslane extract were analyzed by ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). To analyze the protective mechanism of purslane polyphenol monomers on MP in the oxidation system, we determined the retained MDA content in the suspension and analyzed the structure and nuclear magnetic resonance (NMR) of MP. The UPLC-QTOF-MS identification analysis indicated that purslane polyphenols mainly contained chlorogenic acid, caffeic acid, ferulic acid, rutin, kaempferol, and quercetin. Polyphenols in purslane can prevent MDA from binding to MP effectively. Chlorogenic acid showed the best inhibitory effect, and the retention content of MDA decreased to 54.79%, which was significantly lower than those of other groups. Purslane polyphenols had protective effects on sulfhydryl groups, free amino groups, intrinsic tryptophan fluorescence, alpha-helix structure, and morphology of MP. Moreover, the carbonyl contents, increase in surface hydrophobicity, and random coil contents of MP were reduced. In addition, the NMR results indicated that polyphenols inhibited the oxidation of protein induced by MDA through competitive inhibition. Practical ApplicationThis study showed the efficiency of purslane polyphenol monomers in protecting the structure and function of myofibrillar protein under malondialdehyde-induced oxidative stress and their potential to preserve the nutritional value of foods rich in proteins and lipids.