title: Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
abstract: Bologna type sausages were prepared from oxidatively stressed pork (UV-irradiation, 48 h, 5 °C) using a traditional recipe (control) or the same recipe but added green tea extract (500 ppm total phenolic compounds) or rosemary extract (400 ppm total phenolic compounds). Green tea and rosemary extracts protected against formation of TBARS and protein carbonyls. On the contrary, increased thiol loss and a distinct loss of myosin heavy chain and actin due to polymerization by reducible bonds as determined by SDS-page were found by addition of green tea extract. The enhanced protein polymerization was ascribed to the reaction between quinone compounds from the plant extracts and protein thiol groups to yield phenol-mediated protein polymerization. Analysis by ESR spectroscopy revealed increased radical intensities in sausages added plant extracts, which was ascribed to originate from protein-bound phenoxyl radicals, which may protect against other oxidatively induced protein modifications.
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark. Jongberg@life.ku.dk
authors.forename: Sisse
authors.initials: S
authors.lastname: Jongberg
authors.forename: Mari Ann
authors.initials: MA
authors.lastname: Tørngren
authors.forename: Annemarie
authors.initials: A
authors.lastname: Gunvig
authors.forename: Leif H
authors.initials: LH
authors.lastname: Skibsted
authors.forename: Marianne N
authors.initials: MN
authors.lastname: Lund
mesh_terms: D000199:Actins / Q000378:metabolism; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D028241:Camellia sinensis / Q000737:chemistry*; D004044:Dietary Proteins / Q000378:metabolism*; D008461:Meat Products / Q000032:analysis* / Q000528:radiation effects; D018995:Myosin Heavy Chains / Q000378:metabolism; D018384:Oxidative Stress; D010636:Phenols / Q000378:metabolism / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology; D058105:Polymerization; D050050:Protein Carbonylation / Q000187:drug effects*; D011809:Quinones / Q000494:pharmacology; D027542:Rosmarinus / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000378:metabolism; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances; D014466:Ultraviolet Rays
chemical_list: D000199:Actins; D000975:Antioxidants; D004044:Dietary Proteins; D010636:Phenols; D010936:Plant Extracts; D011809:Quinones; D013438:Sulfhydryl Compounds; D017392:Thiobarbituric Acid Reactive Substances; C042329:phenoxy radical; D018995:Myosin Heavy Chains