Table 4.

Prevention of biomolecular damage in bioprocessing through addition of antioxidant biochemicals, enzymes and chaperone proteins (see Table 1)

Antioxidant chemicals

Vitamins such as E and C are free radical production chain breakers

Phytoestrogens (Wiseman et al. 2000, 2002)

Free radical scavengers such as other free radicals

Reducing agents (low redox potentials)

Some proteins (thiol‐containing for example)

Xenoestrogens such as bisphenol A, alkylphenols (octylphenols and nonylphenols)

Antioxidant enzymes

Catalases (attacks H2O2 by direct cleavage)

Cu/Zn, Mn or Fe (bacterial) superoxide dismutases (attacks ·O) (Wiseman and Woods 2002)

Se‐glutathione peroxidases (attacks H2O2 with peroxidation of glutathione)

Thioreductases (Se) remove peroxides

Peroxireductases (Prdx1) remove peroxides

Proteomic strategies with antioxidant chaperones coupling

Protein couples that protect one of the pair from ROS (positive or negative cooperativity may be observed here). The proteomics of the detailed understanding of protein : protein interactions in the cell can be progressed rapidly by separation techniques (e.g. 2D‐SDS/PAGE, GC/MS and HPLC/MS)

Even mildly toxic metals must not be deliberately added to food bioprocesses even in protein or co‐complexed form: for example the Ru metal analogue should not be employed instead of Fe (complexed in porphyrin protohaematin IX) in cytochromes P450 in redox bioconversions mimics in the food industry (Lewis 2001; Wiseman and Woods 2003a,b).