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*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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 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 accumulation of 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: at the droplet interface, induced by lipid free radicals formed in oil droplets, and in the continuous phase induced by an independent LDL-specific mechanism.
Original languageEnglish
Article number134417
JournalFood Chemistry
Volume402
Early online date1 Oct 2022
DOIs
Publication statusE-pub ahead of print - 1 Oct 2022

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