Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
Review article, 2024

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.

covalently bound

antioxidant

structural change

Hemoglobin

shelf-life

myoglobin

Author

Haizhou Wu

Chalmers, Life Sciences, Food and Nutrition Science

Kathrine H. Bak

University of Veterinary Medicine Vienna

Gheorghe V. Goran

Carol Davila University of Medicine and Pharmacy

Nantawat Tatiyaborworntham

Thailand National Center for Genetic Engineering and Biotechnology (BIOTEC)

Critical Reviews in Food Science and Nutrition

1040-8398 (ISSN) 1549-7852 (eISSN)

Vol. 64 15 4921-4939

Subject Categories

Biochemistry and Molecular Biology

Biophysics

Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy)

DOI

10.1080/10408398.2022.2146654

PubMed

36448306

More information

Latest update

6/8/2024 4