Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation
文献类型： 外文期刊
第一作者： Chen, Haiqi
作者： Chen, Haiqi;Bian, Zhongyue;Wen, Pingwei;Wang, Hui;Hu, Yueming;Tu, Zongcai;Hu, Yueming;Tu, Zongcai;Liu, Guangxian;Hu, Yueming;Wang, Hui;Liu, Guangxian
作者机构：
关键词： Ovalbumin; Antioxidant activity; Irradiation; Oxidation sites; Mass spectrometry
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 433 卷
页码：
收录情况： SCI
摘要： The effects of high-energy electron beam irradiation (HE-EBI) at various doses (0, 25, 50, 75, and 100 kGy) on the antioxidant activity of ovalbumin (OVA) were studied, and the molecular mechanism was investigated. The results showed that the antioxidant activity of HE-EBI-treated OVA was significantly enhanced in a dosedependent manner. The irradiated OVA structure gradually unfolded to form a "honeycomb" structure, exposing the buried hydrophobic and free sulfhydryl groups inside the molecule. Two oxidation sites (M35 and T170), adjacent to the antioxidant peptide were identified by mass spectrometry, possibly exposing the antioxidant peptide through structural deconvolution. In addition, aspartic residues generated dicarbonyl compound under high-energy electron beam stress, and its accumulation further enhanced the antioxidant activity. Conclusively, HE-EBI can enhance the antioxidant activity of OVA through ionization effects, providing valuable information for the potential application of HE-EBI in the food industry.
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