Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
Zhenghao Lian,
Jiahui Han,
Yue Cao,
Wenhua Yao,
Xiaoying Niu,
Mingfeng Xu,
Jun Xu,
Qin Zhu
Affiliations
Zhenghao Lian
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
Jiahui Han
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
Yue Cao
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
Wenhua Yao
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
Xiaoying Niu
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
Mingfeng Xu
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
Jun Xu
Jiaxing Key Laboratory of Preparation and Application of Advanced Materials for Energy Conservation and Emission Reduction, School of Advanced Materials & Engineering, Jiaxing Nanhu University, 572 South Yuexiu Road, Jiaxing 314001, China
Qin Zhu
Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified emulsion. The oil-in-water emulsion system consisted of fish oil (1%, w/w), WPI (6 mg/mL), and EC (0.1, 1, and 2 mM), and the oxidation reaction was catalyzed by Fenton’s reagent at 25 °C for 24 h. The results showed EC exhibited a dose-dependent activity in the reduction of lipid oxidation (TBARS) and protein carbonylation. A Western blot analysis demonstrated that protein lipoxidation was inhibited by EC via interrupting the covalent binding of lipid secondary oxidation products, MDA, onto proteins. In addition, protein lipoxidation induced a loss of tryptophan fluorescence, and protein hydrolysis was partially recovered by EC. The findings of this study provide an in-depth understanding of the performance of phenolic antioxidants in relieving lipid oxidation and subsequent protein lipoxidation in oil-containing dairy products.
