Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment

•Does glucose affect meat protein oxidation and digestion?•Glucose promotes protein oxidation/nitration of during simulated gastric digestion.•Both glycosylative (glyoxal-mediated) and radical-mediated pathways are implicated.•Nitrite promotes nitration but inhibits oxidation in proteins exposed to...

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Bibliographic Details
Published in:Food chemistry 2022-12, Vol.397, p.133805-133805, Article 133805
Main Authors: Sánchez-Terrón, G., Morcuende, D., Martínez, R., Ruiz-Carrascal, J., Estévez, M.
Format: Article
Language:English
Subjects:
In vitro digestion
Nitrite
Protein glyco-oxidation
Protein nitration
Reducing sugars
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Summary:•Does glucose affect meat protein oxidation and digestion?•Glucose promotes protein oxidation/nitration of during simulated gastric digestion.•Both glycosylative (glyoxal-mediated) and radical-mediated pathways are implicated.•Nitrite promotes nitration but inhibits oxidation in proteins exposed to myoglobin.•Sugars may promote oxidative/nitrosative reactions and impair digestion of red meat. The severe pro-oxidative environment in the stomach promotes oxidation of dietary components. The pro-oxidant molecular mechanisms of reducing sugars on this environment are unknown. To investigate the mechanisms involved in protein oxidation and nitration during a simulated gastric digestion (porcine pepsin, 37 °C, 2 h) of meat proteins, these were exposed to several dietary reactive components namely myoglobin, glucose, glyoxal, myoglobin + glucose and myoglobin + glyoxal. Two versions of each experimental unit were prepared depending on the addition or absence of nitrite. Compared to control (only meat proteins), myoglobin + glucose showed the highest pro-oxidative and pro-nitrosative effect (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.133805