title: Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion.
abstract: The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China.
authors.forename: Yungang
authors.initials: Y
authors.lastname: Cao
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States.
authors.forename: Alma D
authors.initials: AD
authors.lastname: True
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China.|Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D004063:Digestion / Q000187:drug effects*; D004305:Dose-Response Relationship, Drug; D005707:Gallic Acid / Q000032:analysis / Q000494:pharmacology*; D005782:Gels / Q000737:chemistry; D008460:Meat / Q000032:analysis; D009124:Muscle Proteins / Q000378:metabolism*; D009210:Myofibrils / Q000737:chemistry*; D010084:Oxidation-Reduction; D050050:Protein Carbonylation; D017382:Reactive Oxygen Species / Q000378:metabolism; D013552:Swine
chemical_list: D005782:Gels; D009124:Muscle Proteins; D017382:Reactive Oxygen Species; D005707:Gallic Acid
keywords: covalent cross-linking; digestibility; gallic acid; gelation; myofibrillar protein; phenolic antioxidants