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Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species

Tatiana Cucu (UGent), Bart Devreese (UGent), Frédéric Mestdagh (UGent), Barbara Kerkaert (UGent) and Bruno De Meulenaer (UGent)
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Abstract
Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutritional and health benefits. Thus, ω-3 PUFAs have been considered to contribute to the prevention of several diseases. Recognition of the potential benefits of ω-3 fatty acids has stimulated increased interest towards the fortification of foods with oils rich in these particular fatty acids. However, enrichment of food products with such unsaturated fatty acids should be carefully evaluated since they are highly susceptible to oxidation. Moreover, exposure of proteins to peroxidizing lipids or their secondary breakdown products may induce severe changes in proteins, including polymerization, insolubilization and formation of lipid – protein complexes. Several amino acids, but mainly mainly cysteine, methionine, histidine, tyrosine and lysine are affected by the secondary lipid oxidation products, therefore leading to reductions of their availability. The objective of this study was to characterize changes induced in whey protein isolate (a mixture of α-lactalbumin and β-lactoglobulin) through oxidation with oils with different unsaturation degrees and different initial oxidation status. The incubation of whey proteins with oils caused an increase in protein bound carbonyl content through the interaction of lipid oxidation products with the amino acids. Changes in the amino acid composition were therefore also observed mostly upon incubation with fish and highly oxidized soybean oil. Interaction of proteins with lipid oxidation products was taking place via interaction of the reactive carbonyl species formed thus leading to protein aggregates formation. Protein aggregation was therefore one of the most prominent consequence of the interaction of whey proteins with oxidizing lipids.
Keywords
amino acids., aggregation, whey proteins, Protein oxidation, protein bound carbonyls

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Chicago
Cucu, Tatiana, Bart Devreese, Frédéric Mestdagh, Barbara Kerkaert, and Bruno De Meulenaer. 2010. “Whey Proteins Interact with Lipids During Autoxidation Primarly via the Production of Reactive Carbonyl Species.” In Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet, 46–46. Food2Know ; Ghent BC.
APA
Cucu, T., Devreese, B., Mestdagh, F., Kerkaert, B., & De Meulenaer, B. (2010). Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species. Exchange : open innovation for feed, food and health, where industry and academia meet (pp. 46–46). Presented at the Exchange : open innovation for feed, food and health, where industry and academia meet, Food2Know ; Ghent BC.
Vancouver
1.
Cucu T, Devreese B, Mestdagh F, Kerkaert B, De Meulenaer B. Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species. Exchange : open innovation for feed, food and health, where industry and academia meet. Food2Know ; Ghent BC; 2010. p. 46–46.
MLA
Cucu, Tatiana, Bart Devreese, Frédéric Mestdagh, et al. “Whey Proteins Interact with Lipids During Autoxidation Primarly via the Production of Reactive Carbonyl Species.” Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet. Food2Know ; Ghent BC, 2010. 46–46. Print.
@inproceedings{1175918,
  abstract     = {Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutritional and health benefits. Thus, \ensuremath{\omega}-3 PUFAs have been considered to contribute to the prevention of several diseases. Recognition of the potential benefits of \ensuremath{\omega}-3 fatty acids has stimulated increased interest towards the fortification of foods with oils rich in these particular fatty acids. However, enrichment of food products with such unsaturated fatty acids should be carefully evaluated since they are highly susceptible to oxidation. Moreover, exposure of proteins to peroxidizing lipids or their secondary breakdown products may induce severe changes in proteins, including polymerization, insolubilization and formation of lipid -- protein complexes. Several amino acids, but mainly mainly cysteine, methionine, histidine, tyrosine and lysine are affected by the secondary lipid oxidation products, therefore leading to reductions of their availability. The objective of this study was to characterize changes induced in whey protein isolate (a mixture of \ensuremath{\alpha}-lactalbumin and \ensuremath{\beta}-lactoglobulin) through oxidation with oils with different unsaturation degrees and different initial oxidation status. The incubation of whey proteins with oils caused an increase in protein bound carbonyl content through the interaction of lipid oxidation products with the amino acids. Changes in the amino acid composition were therefore also observed mostly upon incubation with fish and highly oxidized soybean oil. Interaction of proteins with lipid oxidation products was taking place via interaction of the reactive carbonyl species formed thus leading to protein aggregates formation. Protein aggregation was therefore one of the most prominent consequence of the interaction of whey proteins with oxidizing lipids.},
  author       = {Cucu, Tatiana and Devreese, Bart and Mestdagh, Fr{\'e}d{\'e}ric and Kerkaert, Barbara and De Meulenaer, Bruno},
  booktitle    = {Exchange : open innovation for feed, food and health, where industry and academia meet},
  keyword      = {amino acids.,aggregation,whey proteins,Protein oxidation,protein bound carbonyls},
  language     = {eng},
  location     = {Ghent, Belgium},
  pages        = {46--46},
  publisher    = {Food2Know ; Ghent BC},
  title        = {Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species},
  year         = {2010},
}