Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales

Suyeon Yang; Machi Takeuchi; Heiner Friedrich; John P.M. van Duynhoven; Johannes Hohlbein

doi:10.1016/j.foodchem.2022.134417

Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales

Suyeon Yang, Machi Takeuchi, Heiner Friedrich (Corresponding author), John P.M. van Duynhoven (Corresponding author), Johannes Hohlbein (Corresponding author)

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Abstract

In mayonnaise, lipid and protein oxidation are closely related and the interplay between them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in particular the case for comprehending the role of low-density lipoprotein (LDL) particles acting as a main emulsifier. Here, we monitored oxidation and the concomitant aggregation of LDLs by bright-field light microscopy and cryogenic transmission electron microscopy. We further probed the formation of protein radicals and protein oxidation by imaging the accumulation of a water-soluble fluorescent spin trap and protein autofluorescence. The effect of variation of pH and addition of EDTA on the accumulation of the spin trap validated that protein radicals were induced by lipid radicals. Our data suggests two main pathways of oxidative protein radical formation in LDL particles: (1) at the droplet interface, induced by lipid free radicals formed in oil droplets, and (2) in the continuous phase induced by an independent LDL-specific mechanism.

Original language	English
Article number	134417
Number of pages	9
Journal	Food Chemistry
Volume	402
DOIs	https://doi.org/10.1016/j.foodchem.2022.134417
Publication status	Published - 15 Feb 2023

Bibliographical note

Funding Information:
This work was financially supported by the Netherlands Organisation for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the ’TKI/PPS-Toeslagregeling’, with Grant No. of 731.017.301.

Funding

This work was financially supported by the Netherlands Organisation for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the ’TKI/PPS-Toeslagregeling’, with Grant No. of 731.017.301.

Keywords

Autofluorescence
Cryo-TEM
Egg yolk protein oxidation
Lipid oxidation
Low-density lipoprotein particles (LDLs)
Protein free radical trapping
Free Radicals/metabolism
Oxidation-Reduction
Lipoproteins, LDL/metabolism
Lipid Peroxidation
Condiments

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title = "Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales",

abstract = "In mayonnaise, lipid and protein oxidation are closely related and the interplay between them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in particular the case for comprehending the role of low-density lipoprotein (LDL) particles acting as a main emulsifier. Here, we monitored oxidation and the concomitant aggregation of LDLs by bright-field light microscopy and cryogenic transmission electron microscopy. We further probed the formation of protein radicals and protein oxidation by imaging the accumulation of a water-soluble fluorescent spin trap and protein autofluorescence. The effect of variation of pH and addition of EDTA on the accumulation of the spin trap validated that protein radicals were induced by lipid radicals. Our data suggests two main pathways of oxidative protein radical formation in LDL particles: (1) at the droplet interface, induced by lipid free radicals formed in oil droplets, and (2) in the continuous phase induced by an independent LDL-specific mechanism.",

keywords = "Autofluorescence, Cryo-TEM, Egg yolk protein oxidation, Lipid oxidation, Low-density lipoprotein particles (LDLs), Protein free radical trapping, Free Radicals/metabolism, Oxidation-Reduction, Lipoproteins, LDL/metabolism, Lipid Peroxidation, Condiments",

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note = "Funding Information: This work was financially supported by the Netherlands Organisation for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the {\textquoteright}TKI/PPS-Toeslagregeling{\textquoteright}, with Grant No. of 731.017.301. ",

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AU - Hohlbein, Johannes

N1 - Funding Information: This work was financially supported by the Netherlands Organisation for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the ’TKI/PPS-Toeslagregeling’, with Grant No. of 731.017.301.

PY - 2023/2/15

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N2 - In mayonnaise, lipid and protein oxidation are closely related and the interplay between them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in particular the case for comprehending the role of low-density lipoprotein (LDL) particles acting as a main emulsifier. Here, we monitored oxidation and the concomitant aggregation of LDLs by bright-field light microscopy and cryogenic transmission electron microscopy. We further probed the formation of protein radicals and protein oxidation by imaging the accumulation of a water-soluble fluorescent spin trap and protein autofluorescence. The effect of variation of pH and addition of EDTA on the accumulation of the spin trap validated that protein radicals were induced by lipid radicals. Our data suggests two main pathways of oxidative protein radical formation in LDL particles: (1) at the droplet interface, induced by lipid free radicals formed in oil droplets, and (2) in the continuous phase induced by an independent LDL-specific mechanism.

AB - In mayonnaise, lipid and protein oxidation are closely related and the interplay between them is critical for understanding the chemical shelf-life stability of mayonnaise. This is in particular the case for comprehending the role of low-density lipoprotein (LDL) particles acting as a main emulsifier. Here, we monitored oxidation and the concomitant aggregation of LDLs by bright-field light microscopy and cryogenic transmission electron microscopy. We further probed the formation of protein radicals and protein oxidation by imaging the accumulation of a water-soluble fluorescent spin trap and protein autofluorescence. The effect of variation of pH and addition of EDTA on the accumulation of the spin trap validated that protein radicals were induced by lipid radicals. Our data suggests two main pathways of oxidative protein radical formation in LDL particles: (1) at the droplet interface, induced by lipid free radicals formed in oil droplets, and (2) in the continuous phase induced by an independent LDL-specific mechanism.

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Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales

Abstract

Bibliographical note

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Keywords

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