4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins-Reference-Cited by-同舟云学术

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4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins

Published:2022-09-21 Issue:39 Volume:70 Page:12641-12650
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Klein Loren¹,Phillips Dennis²,Kong Fanbin¹,Bowker Brian³,Mohan Anand¹^ORCID

Affiliation:

1. Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, United States

2. Department of Chemistry, University of Georgia, 140 Cedar Street, Athens, Georgia 30602, United States

3. U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, Georgia 30605, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c05550

Reference35 articles.

1. Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reduction

2. Covalent Binding of 4-Hydroxy-2-nonenal to Lactate Dehydrogenase Decreases NADH Formation and Metmyoglobin Reducing Activity

3. Myoglobin and lipid oxidation interactions: Mechanistic bases and control

4. Redox Instability and Hemin Loss of Mutant Sperm Whale Myoglobins Induced by 4-Hydroxynonenal in Vitro

5. Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Detection and quantification of 4-oxo-2-nonenal in plant-based meat and beef;Journal of Food Composition and Analysis;2024-08

2. Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis;Food Research International;2024-07

3. Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods;Critical Reviews in Food Science and Nutrition;2023-08-17

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