美拉德反应产物对鱼类肌肉内源性抗氧化系统影响的机理研究

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
Jiarong Cao , Haixia Yan , Bo Ye , Yixiao Shen , Ling Liu
{"title":"美拉德反应产物对鱼类肌肉内源性抗氧化系统影响的机理研究","authors":"Jiarong Cao ,&nbsp;Haixia Yan ,&nbsp;Bo Ye ,&nbsp;Yixiao Shen ,&nbsp;Ling Liu","doi":"10.1016/j.fufo.2025.100623","DOIUrl":null,"url":null,"abstract":"<div><div>The Maillard reaction products (MRPs) inhibit fish lipid oxidation; however, whether they act with the endogenous antioxidants in fish is unclear. This study investigated the effects of MRPs on the primary nonenzymatic endogenous antioxidants and endogenous antioxidant enzymes in carp meat, as well as their interaction mechanisms. The results showed a synergistic antioxidant effect of MRPs with α-tocopherol, which is the main nonenzymatic antioxidant in fish muscle. The synergistic mechanisms primarily included distribution differences, where MRPs and α-tocopherol exerted antioxidant effects in different media, and an electron transfer mechanism, where MRPs enhanced the antioxidant activity of α-tocopherol through electron transfer. Additionally, complementary enhancement occurred when MRPs and α-tocopherol used different molecular mechanisms to reduce various lipid pro-oxidants. Furthermore, MRPs protected the activities of endogenous antioxidant enzymes. These findings demonstrated that MRPs synergistically interacted with the endogenous antioxidants to inhibit oxidation and protect the related enzymes in fish, highlighting their antioxidant role in fish muscle.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100623"},"PeriodicalIF":7.2000,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanistic insights into the impact of Maillard reaction products on endogenous antioxidant systems in fish muscle\",\"authors\":\"Jiarong Cao ,&nbsp;Haixia Yan ,&nbsp;Bo Ye ,&nbsp;Yixiao Shen ,&nbsp;Ling Liu\",\"doi\":\"10.1016/j.fufo.2025.100623\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The Maillard reaction products (MRPs) inhibit fish lipid oxidation; however, whether they act with the endogenous antioxidants in fish is unclear. This study investigated the effects of MRPs on the primary nonenzymatic endogenous antioxidants and endogenous antioxidant enzymes in carp meat, as well as their interaction mechanisms. The results showed a synergistic antioxidant effect of MRPs with α-tocopherol, which is the main nonenzymatic antioxidant in fish muscle. The synergistic mechanisms primarily included distribution differences, where MRPs and α-tocopherol exerted antioxidant effects in different media, and an electron transfer mechanism, where MRPs enhanced the antioxidant activity of α-tocopherol through electron transfer. Additionally, complementary enhancement occurred when MRPs and α-tocopherol used different molecular mechanisms to reduce various lipid pro-oxidants. Furthermore, MRPs protected the activities of endogenous antioxidant enzymes. These findings demonstrated that MRPs synergistically interacted with the endogenous antioxidants to inhibit oxidation and protect the related enzymes in fish, highlighting their antioxidant role in fish muscle.</div></div>\",\"PeriodicalId\":34474,\"journal\":{\"name\":\"Future Foods\",\"volume\":\"11 \",\"pages\":\"Article 100623\"},\"PeriodicalIF\":7.2000,\"publicationDate\":\"2025-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666833525000863\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833525000863","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

美拉德反应产物(MRPs)抑制鱼类脂质氧化;然而,它们是否与鱼类体内的内源性抗氧化剂起作用尚不清楚。本研究探讨了MRPs对鲤鱼肉中主要非酶内源抗氧化剂和内源抗氧化酶的影响及其相互作用机制。结果表明,MRPs与鱼类肌肉中主要的非酶抗氧化剂α-生育酚具有协同抗氧化作用。其协同作用机制主要包括分布差异,MRPs和α-生育酚在不同介质中发挥抗氧化作用;以及电子传递机制,MRPs通过电子传递增强α-生育酚的抗氧化活性。此外,当MRPs和α-生育酚使用不同的分子机制来减少各种脂质促氧化剂时,互补增强发生。此外,MRPs还具有保护内源抗氧化酶活性的作用。这些发现表明,MRPs与内源性抗氧化剂协同作用,抑制鱼类氧化并保护相关酶,突出了其在鱼类肌肉中的抗氧化作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Mechanistic insights into the impact of Maillard reaction products on endogenous antioxidant systems in fish muscle
The Maillard reaction products (MRPs) inhibit fish lipid oxidation; however, whether they act with the endogenous antioxidants in fish is unclear. This study investigated the effects of MRPs on the primary nonenzymatic endogenous antioxidants and endogenous antioxidant enzymes in carp meat, as well as their interaction mechanisms. The results showed a synergistic antioxidant effect of MRPs with α-tocopherol, which is the main nonenzymatic antioxidant in fish muscle. The synergistic mechanisms primarily included distribution differences, where MRPs and α-tocopherol exerted antioxidant effects in different media, and an electron transfer mechanism, where MRPs enhanced the antioxidant activity of α-tocopherol through electron transfer. Additionally, complementary enhancement occurred when MRPs and α-tocopherol used different molecular mechanisms to reduce various lipid pro-oxidants. Furthermore, MRPs protected the activities of endogenous antioxidant enzymes. These findings demonstrated that MRPs synergistically interacted with the endogenous antioxidants to inhibit oxidation and protect the related enzymes in fish, highlighting their antioxidant role in fish muscle.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信