A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods

Abstract Aging and chronic kidney disease (CKD) are important interrelated cardiovascular risk (CVR) factors linked to oxidative stress, but this relationship has not been well studied in older adults. We assessed the global oxidative status in an older population with normal to severely impaired renal function. We determined the oxidative status of 93 older adults (mean age 85 years) using multimarker scores. OxyScore was computed as index of systemic oxidative damage by analyzing carbonyl groups, oxidized low-density lipoprotein, 8-hydroxy-2′-deoxyguanosine, and xanthine oxidase activity. AntioxyScore was computed as index of antioxidant defense by analyzing catalase and superoxide dismutase (SOD) activity and total antioxidant capacity. OxyScore and AntioxyScore were higher in subjects with estimated glomerular filtration rate (eGFR) <60 mL/min/1.73 m2 than in peers with eGFR >60 mL/min/1.73 m2, with protein carbonyls, catalase, and SOD activity as major drivers. Older adults with a recent cardiovascular event had similar OxyScore and AntioxyScore as peers with eGFR >60 mL/min/1.73 m2. Multivariate linear regression analysis revealed that both indices were associated with decreased eGFR independently of traditional CVR factors. Interestingly, AntioxyScore was also associated with diuretic treatment, and a more pronounced increase was seen in subjects receiving combination therapy. The associations of AntioxyScore with diuretic treatment and eGFR were mutually independent. In conclusion, eGFR is the major contributor to the imbalance in oxidative stress in this older population. Given the association between oxidative stress, CKD, and CVR, the inclusion of renal function parameters in CVR estimators for older populations, such as the SCORE-OP, might improve their modest performance.

Download Full-text

Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽

10.3390/foods10061405 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1405

Author(s):

Nima Hematyar ◽

Jan Mraz ◽

Vlastimil Stejskal ◽

Sabine Sampels ◽

Zuzana Linhartová ◽

...

Keyword(s):

Protein Oxidation ◽

Sodium Dodecyl ◽

Frozen Storage ◽

Storage Conditions ◽

Quality Parameters ◽

Protein Carbonyls ◽

Main Concern ◽

Refrigerated Storage ◽

Eurasian Perch ◽

Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

Download Full-text

Nitrogen-doped carbon dots for dual-wavelength excitation fluorimetric assay for ratiometric determination of phosalone

Microchimica Acta ◽

10.1007/s00604-021-04900-3 ◽

2021 ◽

Vol 188 (8) ◽

Author(s):

Xiufen Liao ◽

Congjin Chen ◽

Jielun Yang ◽

Ruxia Zhou ◽

Lulu Si ◽

...

Keyword(s):

Carbon Dots ◽

Dual Wavelength ◽

Nitrogen Doped ◽

Fluorimetric Assay ◽

Doped Carbon Dots ◽

Nitrogen Doped Carbon

Download Full-text

136 Reflections on the foundational scientific knowledge of undergraduate animal science students: a three-year study

Journal of Animal Science ◽

10.1093/jas/skz053.180 ◽

2019 ◽

Vol 97 (Supplement_1) ◽

pp. 79-79

Author(s):

Lauren R Thomas ◽

Jeremy G Powell ◽

Elizabeth B Kegley ◽

Kathleen Jogan

Keyword(s):

Student Performance ◽

Scientific Knowledge ◽

Assessment Tool ◽

Undergraduate Teaching ◽

Experimental Unit ◽

Student Knowledge ◽

Animal Science ◽

Muscle Foods ◽

Assessment Scores ◽

Percentage Points

Abstract In 2015, the University of Arkansas Department of Animal Science developed a strategy for assessing student-learning outcomes within its undergraduate teaching program. The first recognized outcome states that students will demonstrate foundational scientific knowledge in the general animal science disciplines of physiology, genetics, nutrition, muscle foods, and production animal management. Subsequently, a 58-item assessment tool was developed for direct assessment of student knowledge—focusing primarily on freshmen and senior students. Over the past 3 academic calendar years, 381 students (196 freshmen, 48 sophomores, 19 juniors, 113 seniors, 5 graduates) were assessed, either during an introduction to animal science course or by appointment with outgoing seniors majoring in animal science. Scores were categorized using demographic data collected at the beginning of the assessment tool. Comparison categories included academic class, major, and general student background (rural or urban). Data analysis were performed using the Glimmix procedure of SAS, with student serving as the experimental unit and significance set at P ≤ 0.05. Generally speaking, animal science majors performed better (P < 0.01) than students from other majors, and students with a rural background performed better (P < 0.01) than their urban-backgrounded peers. Overall, senior assessment scores averaged 23-percentage points greater (P < 0.01) than freshmen assessment scores, and the average scores for freshmen and seniors were 43% and 66% respectively. In regards to student performance within each discipline, there was an average improvement of 24 percentage points between freshmen and seniors in all of the measured disciplines except for muscle foods, which only saw a 10-percentage point improvement between the two classes. While the overall improvement in scores is indicative of increased student knowledge, the department would like to see greater improvement in all discipline scores for seniors majoring in animal science.

Download Full-text

Effects of heat-not-burn compared to combustible cigarettes on coronary flow, myocardial work index and vascular function

European Heart Journal - Cardiovascular Imaging ◽

10.1093/ehjci/jeaa356.098 ◽

2021 ◽

Vol 22 (Supplement_1) ◽

Author(s):

I Ikonomidis ◽

K Katogiannis ◽

D Vlastos ◽

G Kostelli ◽

K Kourea ◽

...

Keyword(s):

Oxidative Stress ◽

Platelet Activation ◽

Vascular Function ◽

Coronary Flow ◽

Arterial Compliance ◽

Chronic Phase ◽

Protein Carbonyls ◽

Flow Reserve ◽

Work Index ◽

Chronic Study

Abstract Funding Acknowledgements Type of funding sources: None. Aim/Introduction: Heat-not-burn cigarette (HNBC) constitutes a non-combustible smoke product. Purpose We compare the effects of heat-not-burn and conventional cigarettes on coronary flow, myocardial and vascular function, platelet activation and oxidative stress. Methods We compared the effects of HNBC to those of tobacco cigarette (TCig), on arterial stiffness, oxidative stress, and platelet activation, acutely and after 1 month of switching to HNBC, as well as on endothelial, myocardial, and coronary function after 1 month of switching to HNBC. In the acute study, 50 smokers were randomized into smoking a single Tcig or an HNBC and after 60 minutes were crossed over to the alternate smoking (HNBC or Tcig). For the chronic phase, 75 smokers were examined. Of those, 50 were switched to HNBC and 25 continued Tcig for 1 month. Pulse wave velocity (PWV) and biomarkers [malondialdehyde (MDA), protein carbonyls (PC), and thromboxane B2 (TXB2)] were assessed in the acute and chronic study. Myocardial deformation [global longitundinal strain (GLS), myocardial work index (GWI) and wasted myocardial work (GWW)], coronary flow reserve (CFR) by Doppler echocardiography, total arterial compliance (TAC), and flow-mediated dilation (FMD) were additionally assessed in the chronic study. Results Compared to baseline, TCig smoking acutely increased exhaled CO, PWV, MDA, and TxB2 (p < 0.05), while no changes were observed after HNBC. Compared to resuming Tcig smoking, switching to HNBC for 1 month improved CO (mean change: -55% vs -2.4%), FMD ( +55% vs +15%), CFR (+46% vs +4%), TAC (+9% vs -0.5%), GLS (+6% vs +1%), GWW (-19% vs +0.5%), MDA (-19% vs 1 %), and TxB2 (-12% vs 4%) (p < 0.05 for all comparisons). Conclusions HNBCs exert a less detrimental effect on vascular, cardiac and platelet function than combustible tobacco.

Download Full-text

Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Foods ◽

10.3390/foods10010040 ◽

2020 ◽

Vol 10 (1) ◽

pp. 40

Author(s):

Youling L. Xiong ◽

Anqi Guo

Keyword(s):

Protein Oxidation ◽

Food Systems ◽

Muscle Protein ◽

Plant Protein ◽

Enzymatic Oxidation ◽

Protein Carbonyls ◽

Amino Acid Side Chain ◽

Food Protein ◽

Protein Radicals ◽

The Impact

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades.

Download Full-text