Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion
- Author
- Angelique Vandemoortele (UGent) , Pinar Babat, Mariam Yakubu and Bruno De Meulenaer (UGent)
- Organization
- Abstract
- The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde levels during in vitro digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage. After in vitro digestion, both malondialdehyde and its adducts were present in the digest with malondialdehyde recoveries varying between SS and 86% depending upon the model system studied. To conclude, the reactivity of malondialdehyde toward (hydrolyzed) proteins does not stop at the point of ingestion.
- Keywords
- General Chemistry, General Agricultural and Biological Sciences, in vitro digestion, malondialdehyde, whey protein, protein adducts, oil-in-water emulsions, LIPID-PEROXIDATION PRODUCT, ACETALDEHYDE, PEPTIDES, FOODS, SUSCEPTIBILITY, DIGESTIBILITY, POLYPHENOLS, MODULATION, ABSORPTION, REACTIVITY
Downloads
-
(...).pdf
- full text (Published version)
- |
- UGent only
- |
- |
- 2.89 MB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8713155
- MLA
- Vandemoortele, Angelique, et al. “Behavior of Malondialdehyde and Its Whey Protein Adducts during in Vitro Simulated Gastrointestinal Digestion.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 68, no. 42, 2020, pp. 11846–54, doi:10.1021/acs.jafc.0c03947.
- APA
- Vandemoortele, A., Babat, P., Yakubu, M., & De Meulenaer, B. (2020). Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(42), 11846–11854. https://doi.org/10.1021/acs.jafc.0c03947
- Chicago author-date
- Vandemoortele, Angelique, Pinar Babat, Mariam Yakubu, and Bruno De Meulenaer. 2020. “Behavior of Malondialdehyde and Its Whey Protein Adducts during in Vitro Simulated Gastrointestinal Digestion.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68 (42): 11846–54. https://doi.org/10.1021/acs.jafc.0c03947.
- Chicago author-date (all authors)
- Vandemoortele, Angelique, Pinar Babat, Mariam Yakubu, and Bruno De Meulenaer. 2020. “Behavior of Malondialdehyde and Its Whey Protein Adducts during in Vitro Simulated Gastrointestinal Digestion.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68 (42): 11846–11854. doi:10.1021/acs.jafc.0c03947.
- Vancouver
- 1.Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2020;68(42):11846–54.
- IEEE
- [1]A. Vandemoortele, P. Babat, M. Yakubu, and B. De Meulenaer, “Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 68, no. 42, pp. 11846–11854, 2020.
@article{8713155,
abstract = {{The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde levels during in vitro digestion depended upon the kind of sample, the location of the whey protein, and the extent of adduct formation before digestion. During gastric digestion, degradation of acid-labile malondialdehyde-whey protein adducts as well as formation of new malondialdehyde adducts with hydrolyzed whey protein was suggested to occur, in addition to the earlier described equilibria with respect to the aldol self-condensation of malondialdehyde and its hydrolytic cleavage. After in vitro digestion, both malondialdehyde and its adducts were present in the digest with malondialdehyde recoveries varying between SS and 86% depending upon the model system studied. To conclude, the reactivity of malondialdehyde toward (hydrolyzed) proteins does not stop at the point of ingestion.}},
author = {{Vandemoortele, Angelique and Babat, Pinar and Yakubu, Mariam and De Meulenaer, Bruno}},
issn = {{0021-8561}},
journal = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
keywords = {{General Chemistry,General Agricultural and Biological Sciences,in vitro digestion,malondialdehyde,whey protein,protein adducts,oil-in-water emulsions,LIPID-PEROXIDATION PRODUCT,ACETALDEHYDE,PEPTIDES,FOODS,SUSCEPTIBILITY,DIGESTIBILITY,POLYPHENOLS,MODULATION,ABSORPTION,REACTIVITY}},
language = {{eng}},
number = {{42}},
pages = {{11846--11854}},
title = {{Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion}},
url = {{http://doi.org/10.1021/acs.jafc.0c03947}},
volume = {{68}},
year = {{2020}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: