Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Abstract The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Resu...

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Autores principales:	Mursalin Sajib, Haizhou Wu, Rikard Fristedt, Ingrid Undeland
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/53e77d36306246d99444557b2ff3fa38
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spelling	oai:doaj.org-article:53e77d36306246d99444557b2ff3fa382021-12-02T17:18:22ZHemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions10.1038/s41598-021-98997-42045-2322https://doaj.org/article/53e77d36306246d99444557b2ff3fa382021-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-98997-4https://doaj.org/toc/2045-2322Abstract The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showed that both peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) gradually increased during 7 days of ensilaging at 22 °C in absence of antioxidants. The increase in TBARS was proportional to the Hb levels present, while PV was less affected. A Hb-fortified Tris-buffer model system adjusted to pH 3.50 confirmed that Hb changed immediately from its native oxyHb to the metHb state, which facilitated heme group release and thus probably explains the increased PV and TBARS during ensilaging. Pre-incubating the co-products for 30 s in a solution containing 0.5% rosemary extract was the most promising strategy to inhibit lipid oxidation both in the co-products during pre-processing storage and during the actual ensilaging. The solution could be re-used up to ten times without losing its activity, illustrating that this methodology can be a scalable and cost-effective strategy to extend the oxidative stability of herring co-products allowing for further value adding e.g., into a high-quality silage.Mursalin SajibHaizhou WuRikard FristedtIngrid UndelandNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mursalin Sajib Haizhou Wu Rikard Fristedt Ingrid Undeland Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
description	Abstract The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showed that both peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) gradually increased during 7 days of ensilaging at 22 °C in absence of antioxidants. The increase in TBARS was proportional to the Hb levels present, while PV was less affected. A Hb-fortified Tris-buffer model system adjusted to pH 3.50 confirmed that Hb changed immediately from its native oxyHb to the metHb state, which facilitated heme group release and thus probably explains the increased PV and TBARS during ensilaging. Pre-incubating the co-products for 30 s in a solution containing 0.5% rosemary extract was the most promising strategy to inhibit lipid oxidation both in the co-products during pre-processing storage and during the actual ensilaging. The solution could be re-used up to ten times without losing its activity, illustrating that this methodology can be a scalable and cost-effective strategy to extend the oxidative stability of herring co-products allowing for further value adding e.g., into a high-quality silage.
format	article
author	Mursalin Sajib Haizhou Wu Rikard Fristedt Ingrid Undeland
author_facet	Mursalin Sajib Haizhou Wu Rikard Fristedt Ingrid Undeland
author_sort	Mursalin Sajib
title	Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
title_short	Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
title_full	Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
title_fullStr	Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
title_full_unstemmed	Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
title_sort	hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/53e77d36306246d99444557b2ff3fa38
work_keys_str_mv	AT mursalinsajib hemoglobinmediatedlipidoxidationofherringfilletingcoproductsduringensilaginganditsinhibitionbypreincubationinantioxidantsolutions AT haizhouwu hemoglobinmediatedlipidoxidationofherringfilletingcoproductsduringensilaginganditsinhibitionbypreincubationinantioxidantsolutions AT rikardfristedt hemoglobinmediatedlipidoxidationofherringfilletingcoproductsduringensilaginganditsinhibitionbypreincubationinantioxidantsolutions AT ingridundeland hemoglobinmediatedlipidoxidationofherringfilletingcoproductsduringensilaginganditsinhibitionbypreincubationinantioxidantsolutions
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Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

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