ArticleFood chemistry: X2025
Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property.Foods (Basel, Switzerland) · 2026Article
- Anti-Inflammatory and Antioxidant Effects of Crude Polysaccharides fromFoods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
This study established a model system consisting of yak myofibrillar protein (MP) and the Fenton system to investigate the effects of different concentrations of Polygonatum Odoratum Polysaccharides (POP) (0.0 %, 0.2 %, 0.5 %, 1.0 %, 2.0 %) on the physicochemical properties and gel behavior of MP induced by hydroxyl radicals (·OH). The results indicated that POP inhibited the oxidation-induced deterioration of protein structure, enhancing the integrity and stability of the MP spatial structure and restoring its gel properties. POP suppressed the ·OH attack on MP's amino acid side chains, reducing oxidation-induced protein crosslinking and aggregation. Moreover, it was observed that the protective effect of POP on MP against oxidative damage was concentration-dependent, with the 2.0 % concentration exhibiting excellent antioxidant properties. Overall, these findings suggest that the addition of POP alleviated the oxidative damage caused by ·OH oxidation on MP and promoted the formation of enhanced gel characteristics.
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