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Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to

Yantao Yin1, Lei Zhou1, Jiaming Cai1

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Foods (Basel, Switzerland)
|July 27, 2022
PubMed

Insights

Malondialdehyde (MDA), a lipid oxidation product, significantly reduces beef myofibrillar protein (MP) digestibility. MDA causes protein oxidation and aggregation, blocking hydrolysis sites and decreasing digestibility.

Area of Science:

  • Food Science
  • Protein Chemistry
  • Oxidative Stress

Background:

  • Lipid oxidation and protein oxidation are concurrent processes in meat.
  • Malondialdehyde (MDA) is a primary biomarker and product of lipid oxidation.

Purpose of the Study:

  • To investigate the impact of malondialdehyde (MDA) on the in vitro digestibility of beef myofibrillar proteins (MP).

Main Methods:

  • Incubation of MP with varying concentrations of MDA.
  • In vitro gastrointestinal digestion assays.
  • Analysis of protein carbonyl and Schiff base content.
  • Atomic force microscopy for microstructure analysis.
  • Electrophoresis (reducing and non-reducing) and proteomics for structural and modification analysis.

Main Results:

  • MDA significantly decreased MP digestibility (p < 0.05).
  • MDA treatment increased protein carbonyl and Schiff base content.
  • MDA induced MP aggregation via covalent bonds (disulfide, carbonyl-amine).
  • Myosin tail was identified as a primary MDA target, with lysine residues being major modification sites.

Conclusions:

  • MDA induces oxidative damage and aggregation in beef MP.
  • Protein aggregation and modification by MDA block enzymatic hydrolysis sites.
  • This leads to reduced gastric and gastrointestinal digestibility of beef proteins.
Keywords:
in vitro digestionlipid oxidationmalondialdehydeoxidation sitesprotein oxidation

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