Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula. / Chen, Zhifei; Leinisch, Fabian; Greco, Ines; Zhang, Wei; Shu, Nan; Chuang, Christine Y.; Lund, Marianne N.; Davies, Michael J.

In: Free Radical Research, Vol. 53, No. 1, 2019, p. 68-81.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Chen, Z, Leinisch, F, Greco, I, Zhang, W, Shu, N, Chuang, CY, Lund, MN & Davies, MJ 2019, 'Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula', Free Radical Research, vol. 53, no. 1, pp. 68-81. https://doi.org/10.1080/10715762.2018.1554250

APA

Chen, Z., Leinisch, F., Greco, I., Zhang, W., Shu, N., Chuang, C. Y., ... Davies, M. J. (2019). Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula. Free Radical Research, 53(1), 68-81. https://doi.org/10.1080/10715762.2018.1554250

Vancouver

Chen Z, Leinisch F, Greco I, Zhang W, Shu N, Chuang CY et al. Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula. Free Radical Research. 2019;53(1):68-81. https://doi.org/10.1080/10715762.2018.1554250

Author

Chen, Zhifei ; Leinisch, Fabian ; Greco, Ines ; Zhang, Wei ; Shu, Nan ; Chuang, Christine Y. ; Lund, Marianne N. ; Davies, Michael J. / Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula. In: Free Radical Research. 2019 ; Vol. 53, No. 1. pp. 68-81.

Bibtex

@article{c54c6057bf804ee7953d049779c841e1,
title = "Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula",
abstract = "Modification of proteins in infant milk formula (IF) is of major concern to the dairy industry and consumers. Thermal treatment is required for microbiological safety, but heat, light, metal-ions and other factors may induce oxidative damage, and be a health risk. In this study protein modifications in IFs were quantified. IFs contained both reducible (disulphide) and non-reducible (di-tyrosine, lanthionine, lysinoalanine) protein cross-links. Dehydroalanine and the cross-linked species lanthionine and lysinoalanine were detected. Protein carbonyls were detected predominantly on high molecular mass materials. Oxidation products of phenylalanine (m-tyrosine), tryptophan (N-formylkynurenine, kynurenine, 3-hydroxykynurenine), tyrosine (di-tyrosine) and methionine (methionine sulphoxide) were detected, consistent with amino acid modification. Higher levels of most of the markers of protein modification were present in the hydrolysed protein brand, when compared to the conventional IF samples, indicative of increased damage during additional processing. Significant levels of racemised (D-) amino acids were present. These data indicate that amino acids in proteins in IFs are modified to a significant extent during manufacture, with hydrolysed IF being particularly prone.",
keywords = "Cross-links, di-tyrosine, infant milk formula, kynurenine, methionine sulphoxide, protein carbonyls, protein oxidation, racemisation",
author = "Zhifei Chen and Fabian Leinisch and Ines Greco and Wei Zhang and Nan Shu and Chuang, {Christine Y.} and Lund, {Marianne N.} and Davies, {Michael J.}",
year = "2019",
doi = "10.1080/10715762.2018.1554250",
language = "English",
volume = "53",
pages = "68--81",
journal = "Free Radical Research",
issn = "1071-5762",
publisher = "Taylor & Francis",
number = "1",

}

RIS

TY - JOUR

T1 - Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

AU - Chen, Zhifei

AU - Leinisch, Fabian

AU - Greco, Ines

AU - Zhang, Wei

AU - Shu, Nan

AU - Chuang, Christine Y.

AU - Lund, Marianne N.

AU - Davies, Michael J.

PY - 2019

Y1 - 2019

N2 - Modification of proteins in infant milk formula (IF) is of major concern to the dairy industry and consumers. Thermal treatment is required for microbiological safety, but heat, light, metal-ions and other factors may induce oxidative damage, and be a health risk. In this study protein modifications in IFs were quantified. IFs contained both reducible (disulphide) and non-reducible (di-tyrosine, lanthionine, lysinoalanine) protein cross-links. Dehydroalanine and the cross-linked species lanthionine and lysinoalanine were detected. Protein carbonyls were detected predominantly on high molecular mass materials. Oxidation products of phenylalanine (m-tyrosine), tryptophan (N-formylkynurenine, kynurenine, 3-hydroxykynurenine), tyrosine (di-tyrosine) and methionine (methionine sulphoxide) were detected, consistent with amino acid modification. Higher levels of most of the markers of protein modification were present in the hydrolysed protein brand, when compared to the conventional IF samples, indicative of increased damage during additional processing. Significant levels of racemised (D-) amino acids were present. These data indicate that amino acids in proteins in IFs are modified to a significant extent during manufacture, with hydrolysed IF being particularly prone.

AB - Modification of proteins in infant milk formula (IF) is of major concern to the dairy industry and consumers. Thermal treatment is required for microbiological safety, but heat, light, metal-ions and other factors may induce oxidative damage, and be a health risk. In this study protein modifications in IFs were quantified. IFs contained both reducible (disulphide) and non-reducible (di-tyrosine, lanthionine, lysinoalanine) protein cross-links. Dehydroalanine and the cross-linked species lanthionine and lysinoalanine were detected. Protein carbonyls were detected predominantly on high molecular mass materials. Oxidation products of phenylalanine (m-tyrosine), tryptophan (N-formylkynurenine, kynurenine, 3-hydroxykynurenine), tyrosine (di-tyrosine) and methionine (methionine sulphoxide) were detected, consistent with amino acid modification. Higher levels of most of the markers of protein modification were present in the hydrolysed protein brand, when compared to the conventional IF samples, indicative of increased damage during additional processing. Significant levels of racemised (D-) amino acids were present. These data indicate that amino acids in proteins in IFs are modified to a significant extent during manufacture, with hydrolysed IF being particularly prone.

KW - Cross-links

KW - di-tyrosine

KW - infant milk formula

KW - kynurenine

KW - methionine sulphoxide

KW - protein carbonyls

KW - protein oxidation

KW - racemisation

U2 - 10.1080/10715762.2018.1554250

DO - 10.1080/10715762.2018.1554250

M3 - Journal article

C2 - 30646774

VL - 53

SP - 68

EP - 81

JO - Free Radical Research

JF - Free Radical Research

SN - 1071-5762

IS - 1

ER -

ID: 216204230