激进的
化学
脂质氧化
蛋白质聚集
生物物理学
脂滴
自体荧光
透射电子显微镜
光化学
荧光
生物化学
抗氧化剂
纳米技术
材料科学
物理
量子力学
生物
作者
Suyeon Yang,Machi Takeuchi,Heiner Friedrich,John van Duynhoven,Johannes Hohlbein
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-02-01
卷期号:402: 134417-134417
被引量:7
标识
DOI:10.1016/j.foodchem.2022.134417
摘要
In mayonnaise, lipid and protein oxidation are closely related and the interplay between them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in particular the case for comprehending the role of low-density lipoprotein (LDL) particles acting as a main emulsifier. Here, we monitored oxidation and the concomitant aggregation of LDLs by bright-field light microscopy and cryogenic transmission electron microscopy. We further probed the formation of protein radicals and protein oxidation by imaging the accumulation of a water-soluble fluorescent spin trap and protein autofluorescence. The effect of variation of pH and addition of EDTA on the accumulation of the spin trap validated that protein radicals were induced by lipid radicals. Our data suggests two main pathways of oxidative protein radical formation in LDL particles: (1) at the droplet interface, induced by lipid free radicals formed in oil droplets, and (2) in the continuous phase induced by an independent LDL-specific mechanism.
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