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Updated: Aug 5, 2025

Evaluation of the Impact of Protein Aggregation on Cellular Oxidative Stress in Yeast
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Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the

Jingchao Yu1,2, Shouwei Wang1,3, Chengfeng Sun2

  • 1China Meat Research Center, No. 70, Yangqiao, Majiapu East Road, Fengtai District, Beijing 100068, China.

Foods (Basel, Switzerland)
|March 29, 2023
PubMed

Insights

Feruloyl oligosaccharides (FOs) protect meat proteins from oxidation at specific concentrations. Lower FOs levels improve protein structure and meat gel properties, while higher levels cause detrimental effects.

Area of Science:

  • Food Science
  • Protein Chemistry
  • Meat Science

Background:

  • Polyphenolic compounds are known antioxidants in meat products.
  • Myofibrillar protein (MP) oxidation impacts meat quality and processing.
  • Understanding MP oxidation inhibitors is crucial for meat industry innovation.

Purpose of the Study:

  • To investigate the inhibitory effects of feruloyl oligosaccharides (FOs) on MP oxidation.
  • To evaluate the impact of FOs on the gel properties of MPs.
  • To determine the concentration-dependent effects of FOs on MPs.

Main Methods:

  • Analysis of carbonyl content, sulfhydryl, and free amine groups in MPs.
  • Rheological property measurements of MP gels.
  • Scanning electron microscopy (SEM) and electrophoresis analysis of MPs.

Main Results:

  • FOs (50-100 μmol/g protein) reduced MP oxidation by inhibiting amino acid side chain damage.
  • Optimal FOs concentration (50 μmol/g protein) enhanced MP crosslinking and improved gel properties.
  • High FOs concentrations (150-200 μmol/g protein) induced MP peroxidation and denaturation.

Conclusions:

  • Appropriate FOs concentrations protect MPs from oxidation and improve meat gelation.
  • Concentration-dependent MP-FOs interactions dictate the protective or detrimental effects.
  • FOs show potential for enhancing pork meat quality during processing.
Keywords:
feruloylated oligosaccharidesgel propertiesmyofibrillar proteinsoxidationprotein structure

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