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Impacts of epicatechin on the formation of advanced lipid oxidation end products (ALEs) in a fish oil oxidation model
- Yuan, Ye, Pan, Biying, Niu, Xiaoying, Yao, Xing, Sun, Manfei, Xu, Maojun, Zhu, Qin
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 582-587
- Western blotting, bovine serum albumin, crosslinking, dose response, epicatechin, fish oils, fluorescence, hydrophobicity, lipid peroxidation, microstructure, models, molecular weight, oxidation, phenolic compounds, thiobarbituric acid-reactive substances
- The purpose of present study is to investigate the inhibitory effects of epicatechin (EC) on the formation of ALEs. A chemical model containing bovine serum albumin (BSA, 1 mg/mL) and fish oil (0.5 mg/mL) under accelerated metal-catalyzed oxidation (37 °C, 72 h) was established to mimic the generation of ALEs. The incorporation of EC (0.25, 0.5, 1, and 2 mmol/L) significantly reduced TBARS content in a dose-dependent manner (P < 0.05). The enhanced protein fluorescence associated with the formation of ALEs was also attenuated by EC. Visualization of the inhibitory effects of EC on the formation of protein carbonyls and MDA-related ALEs was achieved by Western blot analysis which showed the fading of signal intensity in the native BSA monomer and protein cross-linking and aggregation at higher molecular weights. However, EC could not restore the protein total sulfhydryl, surface hydrophobicity and microstructure to their original state due to the complicated interaction between proteins and natural phenolic compounds in the presence of lipid oxidation products. Findings of the present study highlight EC as a promising inhibitor on the formation of dietary ALEs.