Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress
This study established a model system consisting of yak myofibrillar protein (MP) and the Fenton system to investigate the effects of different concentrations of Polygonatum Odoratum Polysaccharides (POP) (0.0 %, 0.2 %, 0.5 %, 1.0 %, 2.0 %) on the physicochemical properties and gel behavior of MP in...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004201 |
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| author | Xinying Wang Rongsheng Du Yuan Liu Linlin Wang Lina Wang |
| author_facet | Xinying Wang Rongsheng Du Yuan Liu Linlin Wang Lina Wang |
| author_sort | Xinying Wang |
| collection | DOAJ |
| description | This study established a model system consisting of yak myofibrillar protein (MP) and the Fenton system to investigate the effects of different concentrations of Polygonatum Odoratum Polysaccharides (POP) (0.0 %, 0.2 %, 0.5 %, 1.0 %, 2.0 %) on the physicochemical properties and gel behavior of MP induced by hydroxyl radicals (·OH). The results indicated that POP inhibited the oxidation-induced deterioration of protein structure, enhancing the integrity and stability of the MP spatial structure and restoring its gel properties. POP suppressed the ·OH attack on MP's amino acid side chains, reducing oxidation-induced protein crosslinking and aggregation. Moreover, it was observed that the protective effect of POP on MP against oxidative damage was concentration-dependent, with the 2.0 % concentration exhibiting excellent antioxidant properties. Overall, these findings suggest that the addition of POP alleviated the oxidative damage caused by ·OH oxidation on MP and promoted the formation of enhanced gel characteristics. |
| format | Article |
| id | doaj-art-c7c6bf87eec5435d85969f2cbef79e13 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-c7c6bf87eec5435d85969f2cbef79e132025-08-20T03:22:23ZengElsevierFood Chemistry: X2590-15752025-05-012810257310.1016/j.fochx.2025.102573Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stressXinying Wang0Rongsheng Du1Yuan Liu2Linlin Wang3Lina Wang4College of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, ChinaSichuan Institute for Drug Control, Chengdu, Sichuan 611731, ChinaCollege of Grassland Resources, Southwest Minzu University, Chengdu, Sichuan 610041, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China; Corresponding authors.College of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China; Corresponding authors.This study established a model system consisting of yak myofibrillar protein (MP) and the Fenton system to investigate the effects of different concentrations of Polygonatum Odoratum Polysaccharides (POP) (0.0 %, 0.2 %, 0.5 %, 1.0 %, 2.0 %) on the physicochemical properties and gel behavior of MP induced by hydroxyl radicals (·OH). The results indicated that POP inhibited the oxidation-induced deterioration of protein structure, enhancing the integrity and stability of the MP spatial structure and restoring its gel properties. POP suppressed the ·OH attack on MP's amino acid side chains, reducing oxidation-induced protein crosslinking and aggregation. Moreover, it was observed that the protective effect of POP on MP against oxidative damage was concentration-dependent, with the 2.0 % concentration exhibiting excellent antioxidant properties. Overall, these findings suggest that the addition of POP alleviated the oxidative damage caused by ·OH oxidation on MP and promoted the formation of enhanced gel characteristics.http://www.sciencedirect.com/science/article/pii/S2590157525004201Polygonatum Odoratum polysaccharidesFenton systemAntioxidantYak myofibrillar proteinPhysicochemical propertiesGelation |
| spellingShingle | Xinying Wang Rongsheng Du Yuan Liu Linlin Wang Lina Wang Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress Food Chemistry: X Polygonatum Odoratum polysaccharides Fenton system Antioxidant Yak myofibrillar protein Physicochemical properties Gelation |
| title | Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress |
| title_full | Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress |
| title_fullStr | Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress |
| title_full_unstemmed | Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress |
| title_short | Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress |
| title_sort | investigation of the repairing effects and mechanisms of polygonatum odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical induced oxidative stress |
| topic | Polygonatum Odoratum polysaccharides Fenton system Antioxidant Yak myofibrillar protein Physicochemical properties Gelation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004201 |
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