Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation

Continuous low-field (LF) (1)H NMR relaxometry was used to monitor the structural changes during cooking of potatoes with two different dry matter (DM) contents. A principal component analysis of the relaxation decay curves revealed major events related to water mobility during cooking, which occur at 53 and 60 degrees C for potatoes with medium and low DM contents, respectively. Exponential analysis of the relaxation decays reveals two major water populations in the potato: a slow-relaxing (assigned to water in cytoplasm and extracellular cavities) water component, T(22) ( approximately 350-550 ms), and a fast-relaxing component (primarily assigned to water associated with starch and cell walls), T(21) ( approximately 45-65 ms). Significant DM dependent shifts in both the T(21) and T(22) relaxation time constants were observed during cooking, indicating that starch gelatinizes between 53 and 70 degrees C with water exchanging with the hydroxyls of starch (transition in T(21)) and cells start to disrupt with an increase in diffusion volumes at approximately 60 degrees C (transition in T(22)). The study reveals that continuous LF NMR measurement is an excellent and highly sensitive method to study changes in water mobility and water populations during the cooking of potatoes.

Laccase-catalyzed polymerization of tyrosine-containing peptides

Laccase-catalyzed polymerization of tyrosine and tyrosine-containing peptides was studied in the presence and absence of ferulic acid (FA). Advanced spectroscopic methods such as MALDI-TOF MS, EPR, FTIR microscopy and HPLC-fluorescence, as well as more conventional analytical tools: oxygen consumption measurements and SDS/PAGE were used in the reaction mechanism studies. Laccase was found to oxidize tyrosine and tyrosine-containing peptides, with consequent polymerization of the compounds. The covalent linkage connecting the compounds was found to be an ether bond. Only small amounts of dityrosine bonds were detected in the polymers. When FA was added to the reaction mixtures, it was found to be incorporated into the polymer structure. Thus, in addition to homopolymers, different heteropolymers containing two or four FA residues were formed in the reactions.

Significance of vitamin E supplementation, dietary content of polyunsaturated fatty acids, and preslaughter stress on oxidative status in pig as reflected in cell integrity and antioxidative enzyme activities in porcine muscle

The present study investigates the combined effects of feed-induced increase in polyunsaturated fatty acids (PUFA) content and/or alpha-tocopherol content in pig muscles and preslaughter stress on cell integrity. Cell integrity was determined by plasma lactate dehydrogenase (LDH) activity, and antioxidative status of muscle was measured by activities of the antioxidative enzymes catalase, superoxide dismutase, and glutathione peroxidase. Preslaughter stress increased LDH activity, reflecting loss in cell membrane integrity independent of increased content of PUFA and/or alpha-tocopherol. However, feed-induced increase of PUFA decreased the LDH activity in plasma immediately after slaughter. Catalase activity in the muscle tissue increased as a consequence of the high-PUFA diet, which may indicate an increased demand caused by introduction of oxidative labile PUFA.

Elucidation of membrane destabilization in post-mortem muscles using an extracellular paramagnetic agent (Gd-DTPA): an NMR study

The effect of Gd-DTPA on the development in NMR relaxation of skeletal rabbit muscles post-mortem was investigated by dynamic low-field (0.47 T) relaxation measurements from 4 min post-mortem and until 23 h post-mortem. Twelve rabbits were included in the study, and half of the animals were administered 0.2 mmol of Gd-DTPA iv 15 min before sacrifice, while the other half was administered an isotonic salt solution. A significant effect of Gd-DTPA treatment corresponding to a 25% reduction in the T(1) relaxation time was observed. T(2) relaxation was decomposed into two components reflecting intra- and extracellular components (T(2)()alpha and T(2)()beta, respectively), and Gd-DTPA treatment was found to affect both components. However, around 150 min post-mortem a dramatic increase in the difference between control and Gd-DTPA-treated rabbits was observed in the relaxation time of the intracellular water population (T(2)()alpha). Electrical stimulation of the muscles resulted in a significantly earlier onset of the increased effect of Gd-DTPA on the T(2)()alpha population. The increased effect of Gd-DTPA treatment on the T(2)()alpha component is believed to reflect leakage of water from the muscle cells due to membrane destabilization, known to be promoted by electrical stimulation. Accordingly, the present study demonstrates how Gd-DTPA can be used for probing membrane integrity in post-mortem muscles known to be of importance for subsequent water distribution and final water-holding capacity.

Identification of specific oxidatively modified proteins in chicken muscles using a combined immunologic and proteomic approach

Muscle proteins are generally believed to be key players in free radical processes that eventually lead to oxidative deterioration or modifications of meat proteins resulting in alterations in functionality, for example, gel-forming ability, emulsification properties, and water-binding capacity. This study addresses protein oxidation in chicken muscles using a combined immunologic and proteomic approach and identifies specific proteins that contain carbonyls and/or 3-nitrotyrosine (3-NT). Whereas alpha-enolase was the predominant carbonyl-reactive species among the water-soluble muscle proteins, several other proteins (actin, heat shock protein 70, and creatine kinase) contained carbonyls and/or 3-nitrotyrosine. Finally, this approach was used to demonstrate differential susceptibility of water-soluble muscle proteins toward oxidation in chickens fed a low-antioxidant diet compared with chickens fed a diet supplemented with antioxidant-rich fruits/vegetables.

Dynamic high-resolution 1H and 31P NMR spectroscopy and 1H T2 measurements in postmortem rabbit muscles using slow magic angle spinning

Postmortem changes in rabbit muscle tissue with different glycogen status (normal vs low) were followed continuously from 13 min postmortem until 8 h postmortem and again 20 h postmortem using simultaneous magic angle spinning (1)H and (31)P NMR spectroscopy together with measurement of the transverse relaxation time, T(2), of the muscle water. The (1)H metabolite spectra were measured using the phase-altered spinning sidebands (PASS) technique at a spinning rate of 40 Hz. pH values calculated from the (31)P NMR spectra using the chemical shifts of the C-6 line of histidine in the (1)H spectra and the chemical shifts of inorganic phosphate in the (31)P spectra confirmed the different muscle glycogen status in the tissues. High-resolution (1)H spectra obtained from the PASS technique revealed the presence of a new resonance line at approximately 6.8 ppm during the postmortem period, which were absent in muscles with low muscle glycogen content. This new resonance line may originate from the aminoprotons in creatine, and its appearance may be a result of a pH effect on the exchange rate between the amino and the water protons and thereby the NMR visibility. Alternatively, the new resonance line may originate from the aromatic protons in tyrosine, and its appearance may be a result of a pH-induced protein unfolding exposing hydrophobic amino acid residues to the aqueous environment. Further studies are needed to evaluate these hypotheses. Finally, distributed analysis of the water T(2) relaxation data revealed three relaxation populations and an increase in the population believed to reflect extramyofibrillar water through the postmortem period. This increase was significantly reduced (p < 0.0001) in samples from animals with low muscle glycogen content, indicating that the pH is controlling the extent of postmortem expulsion of water from myofibrillar structures. The significance of the postmortem increase in the amount extramyofibrillar water on the water-holding capacity was verified by centrifugation, which showed a reduced centrifugation loss in muscles with low preslaughter glycogen status (0.9 vs 1.9%, p = 0.07).

Significance of preslaughter stress and different tissue PUFA levels on the oxidative status and stability of porcine muscle and meat

Polyunsaturated fatty acids (PUFAs) and exercise-induced stress are known to increase the oxidative susceptibility of lipids in muscle tissue. In contrast, antioxidative enzymes, e.g., catalase, superoxide dismutase, and glutathione peroxidase, are known to help sustain the delicate oxidative balance in biological tissue upon the application of stressors. The present study investigates the combined effect of different diet-induced muscle PUFA contents and preslaughter stress on the activity of antioxidative muscle enzymes and the oxidative stability of cooked meat. An increased content of unsaturated fatty acids in the tissue led to a decreased activity of lactate dehydrogenase in the plasma, indicating increased cell integrity. Catalase activity in the muscle tissue increased with increasing PUFA levels. However, this upregulation in antioxidative status of the muscle could not counteract the subsequent development of accelerated lipid oxidation in cooked meat as measured in terms of thiobarbituric acid reactive substances. Moreover, preslaughter stress induced increasing oxidative changes with elevated PUFA levels in the muscle tissue.

pH Dependence of the progression in NMR T(2) relaxation times in post-mortem muscle

Continuous NMR T(2) relaxation measurements were carried out on seven rabbit longissimus muscle samples in the period from 25 min to 28 h post-mortem at 200 MHz for (1)H. To display differences in post-mortem pH progress and extent of changes in water characteristics during conversion of muscle to meat, three of the seven animals were pre-slaughter injected with adrenaline (0.5 mg/kg live weight 4 h before sacrifice) to differentiate muscle glycogen stores at the time of slaughter. Distributed analysis of T(2) data displayed clear differences in the characteristics of the various transverse relaxation components dependent on progress in pH, as did the water-holding capacity of samples 24 h post-mortem. This reveals a pronounced effect of the progressive change in pH on the subsequent development in physical/chemical states of water during the conversion of muscle to meat. Finally, the relaxation characteristics are discussed in relation to supposed post-mortem processes of protein denaturation.

Evaluation of the surveillance program of Streptococcus agalactiae in Danish dairy herds

The aim of this study was to evaluate the Danish surveillance program of Streptococcus agalactiae in dairy herds with respect to 1) fluctuation over time of the presence of S. agalactiae in bulk tank milk, 2) sensitivity and specificity of the bacteriological method used, and 3) contamination of bulk tank milk samples with milk from other herds. From June to September 1996, bulk tank milk was sampled from 100 Danish dairy herds seven times, with intervals of 2 wk. The samples were examined for the presence of S. agalactiae by four different methods: 1) by the method approved for the program, 2) after ultrasonic treatment of the milk before examination, 3) after freezing down the milk before examination, and 4) after selective preparation of the milk. Selected strains of S. agalactiae were examined by restriction fragment length polymorphism of the gene encoding rRNA to discriminate between the isolates. Streptococcus agalactiae was found in eight of 96 herds in which S. agalactiae had never previously been found during the surveillance program. Streptococcus agalactiae was not found in all seven sampling rounds in any of the eight herds. Comparing the approved method with supplemental findings by the other methods, the estimated sensitivity was (95% confidence limits): 0.786 (0.628; 0.892) and the estimated specificity (95% confidence limits): 0.995 (0.985; 0.999). Using all four methods on the same sample could increase the sensitivity, but by comparing the methods individually, there was no significant difference between any of them (P > 0.10). In milk samples from three herds, the ribotype of S. agalactiae was the same as in milk from herds sampled just before; therefore, it could not be ruled out that cross-contamination could occur. Taking into account that S. agalactiae in bulk tank milk reflects the presence of S. agalactiae in at least one udder quarter, this investigation gives further reason to assume that S. agalactiae can be seen sporadically in several herds. A surveillance program based on annual bulk tank milk sample examinations will only detect a limited number of S. agalactiae infected herds. If the overall aim is to identify herds where the infection is established, annual bulk tank milk sample examinations combined with the information of number of colonies of S. agalactiae in the sample will be sufficient.

Dietary manipulation of pro- and macroglycogen in porcine skeletal muscle

The aim of the study was to investigate how feeding-induced changes in muscle glycogen stores affect the ratio of between the glycogen pools, pro- and macroglycogen. Pro- and macroglycogen content were determined in longissumus muscle from slaughter pigs subjected to a feeding strategy known to reduce total glycogen stores. Furthermore, early postslaughter glycolysis of the two glycogen forms was determined. The feeding strategy involved a diet (GLYRED diet) with a low digestible carbohydrate (5%)/high fat (18%) content, which was fed to the pigs the last 3 wk before harvest. A control group was fed a standard pig diet (49% digestible carbohydrate/5% fat). Total glycogen was reduced by 48 micromol/g dry weight (d.w.) in GLYRED pigs during the 3-wk feeding period. This was mainly due to a reduction in macroglycogen of 42 micromol/g d.w. During postmortem glycolysis the proglycogen appeared to be degraded in favor of macroglycogen. Moreover, total glycogen was degraded to a larger extent in muscle from the control pigs compared with muscle from GLYRED pigs. This difference was due to a significantly greater degradation of proglycogen in the control pigs. In conclusion, the results support earlier studies suggesting that proglycogen and macroglycogen are different glycogen pools that have different functions. Furthermore, the results show that the muscle glycogen pools can be manipulated through diet and that proglycogen is degraded in favor of macroglycogen under the anaerobic conditions postmortem.

Aldehyde-induced xanthine oxidase activity in raw milk

In the present study, the aldehyde-induced pro-oxidative activity of xanthine oxidase was followed in an accelerated raw milk system using spin-trap electron spin resonance (ESR) spectroscopy. The aldehydes acetaldehyde, propanal, hexanal, trans-2-hexenal, trans-2-heptenal, trans-2-nonenal, and 3-methyl-2-butenal were all found to initiate radical reactions when added to milk. Formation of superoxide through aldehyde-induced xanthine oxidase activity is suggested as the initial reaction, as all tested aldehydes were shown to trigger superoxide formation in an ultrahigh temperature (UHT) milk model system with added xanthine oxidase. It was found that addition of aldehydes to milk initially increased the ascorbyl radical concentration with a subsequent decay due to ascorbate depletion, which renders the formation of superoxide in milk with added aldehyde. The present study shows for the first time potential acceleration of oxidative events in milk through aldehyde-induced xanthine oxidase activity.

Reaction between protein radicals and other biomolecules

The present study investigates the reactivity of bovine serum albumin (BSA) radicals towards different biomolecules (urate, linoleic acid, and a polypeptide, poly(Glu-Ala-Tyr)). The BSA radical was formed at room temperature through a direct protein-to-protein radical transfer from H(2)O(2)-activated immobilized horseradish peroxidase (im-HRP). Subsequently, each of the three different biomolecules was separately added to the BSA radicals, after removal of im-HRP by centrifugation. Electron spin resonance (ESR) spectroscopy showed that all three biomolecules quenched the BSA radicals. Subsequent analysis showed a decrease in the concentration of urate upon reaction with the BSA radical, while the BSA radical in the presence of poly(Glu-Ala-Tyr) resulted in increased formation of the characteristic protein oxidation product, dityrosine. Reaction between the BSA radical and a linoleic acid oil-in-water emulsion resulted in additional formation of lipid hydroperoxides and conjugated dienes. The results clearly show that protein radicals have to be considered as dynamic species during oxidative processes in biological systems and that protein radicals should not be considered as end-products, but rather as reactive intermediates during oxidative processes in biological systems hereby supporting recent data.

Myoglobin-induced lipid oxidation. A review

An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin-initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events.

Farmers' choice of medical treatment of mastitis in Danish dairy herds based on qualitative research interviews

A qualitative research study was conducted to describe and analyze farmers' perspectives on their own choices regarding decisions to have cows treated for mastitis. Through qualitative research interviews of 16 Danish dairy farmers, four levels of the decision-making process used by farmers to decide whether or not to treat a cow with antibiotics were identified. Those levels were: 1) symptom level (seriousness of the mastitis case), 2) cow level (to the extent a cow fulfilled goals of the farmer and the herd), 3) herd level (the situation of the herd, e.g., in relation to milk quota), and 4) level of alternatives (whether the farmer regards such practices as blinding of teats or homoeopathy as serious alternatives to antibiotic treatment). All four levels could be recognized in all herds, but with differing weights and relative importance across herds. Directions of different possibilities within each level also varied among farmers. By identifying those four levels, a model for understanding the farmers' choices is provided. This provides background for dialogue with each farmer about choices in the context of each specific herd. It also provides insight into implications of mastitis treatments for effective treatment versus issues of antibiotic resistance when discussing choices on a more general level. Communication and understanding between farmers and their veterinarians and cattle-oriented advisors is essential. Farmers were shown to be coherent in their choices of treatment, but their decisions often seemed to differ from normal veterinary recommendations. Such differences have to be understood and implemented into effective decisions for the whole farm.

Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle

Deoxyhemoglobin-mediated lipid oxidation was studied by comparing the pro-oxidative activity of anodic and cathodic hemoglobins from trout in a washed cod muscle model system. At pH 6.3, cathodic hemoglobins were nearly fully oxygenated while anodic hemoglobins were poorly oxygenated. Anodic hemoglobins initiated lipid oxidation in washed cod muscle much more rapidly than cathodic hemoglobins, as measured by thiobarbituric acid reactive substances (TBARS) formation. Moreover, anodic hemoglobins appeared to oxidize more rapidly as compared to cathodic hemoglobins in the washed cod muscle model system, as measured by a decrease in redness (a value). A more pronounced pro-oxidative activity of deoxyhemoglobin as compared to oxyhemoglobin was confirmed by accelerated lipid hydroperoxide and TBARS formation in the washed cod muscle model system upon combined addition of anodic hemoglobins and adenosine triphosphate, which is known to lower the oxygenation of anodic hemoglobins at pH 7.2, as compared to only addition of anodic hemoglobins to the washed cod muscle. These studies suggest that deoxyhemoglobin is more pro-oxidative than its oxygenated counterpart at pH values found in postmortem fish muscle.

Concentration effects in myoglobin-catalyzed peroxidation of linoleate

The concentration of the free fatty acid anion linoleate was found to be important for the pro-oxidative activity of metmyoglobin, MbFe(III), and for mixtures of metmyoglobin and hydrogen peroxide, MbFe(III)/H(2)O(2), to yield perferrylmyoglobin, (*)MbFe(IV)=O, whereas for ferrylmyoglobin, MbFe(IV)=O, no concentration effect was noted as studied in linoleate emulsions (pH 7.4 and 25 degrees C). Determination of conjugated dienes using second-derivative absorption spectroscopy, changes in Soret band absorbance, and spin-trapping ESR spectroscopy with alpha-(4-pyridyl-1-oxide)-N-tert-butyl nitrone (POBN) as the spin trap were used to evaluate the pro-oxidative activity of myoglobins. At a linoleate (LA)/heme protein (HP) ratio of 100, no MbFe(III)-induced linoleate peroxidation was observed, as MbFe(III) was converted to its non-pro-oxidative low-spin derivative, hemichrome, independently of the presence of H(2)O(2). At higher LA/HP ratios, linoleate peroxidation was initiated by the addition of MbFe(III), both in the presence and in the absence of H(2)O(2). This proceeded with denaturation of MbFe(III), as followed by changes in Soret absorption band, which most probably release or expose the heme group to the environment and thereby permit hematin-induced lipid peroxidation. The obtained results show that the mechanism by which MbFe(IV)=O initiates linoleate peroxidation is different from MbFe(III)- and MbFe(III)/H(2)O(2)-initiated linoleate peroxidation. The shift in mechanism between heme protein cleavage of lipid hydroperoxides and hematin-induced lipid peroxidation is discussed in relation to oxidative progress in biological systems and muscle-based foods.

Protein radicals in the reaction between H2O2-activated metmyoglobin and bovine serum albumin

Hydrogen peroxide activation of MMb with and without the presence of BSA gave rise to rapid formation of hyper-valent myoglobin species, myoglobin ferryl radical (*MbFe(IV) = O) and/or ferrylmyoglobin (MbFe(IV) = O). Reduction of MbFe(IV) = O showed first-order kinetics for a 1-2 times stoichiometric excess of H2O2 to MMb while a 3-10 times stoichiometric excess of H2O2 resulted in a biphasic reaction pattern. Radical species formed in the reaction between MMb, H2O2 and BSA were influenced by [H2O2] as measured by electron spin resonance (ESR) spectroscopy and resulted in the formation of cross-linking between BSA and myoglobin which was confirmed by SDS-PAGE and subsequent amino acid sequencing. Moreover, dityrosine was formed in the initial phases of the reaction for all concentrations of H2O2. However, initially formed dityrosine was subsequently utilized in reactions employing stoichiometric excess of H2O2 to MMb. The observed breakdown of dityrosine was ascribed to additional radical species formed from the interaction between H2O2 and the hyper-valent iron-center of H2O2-activated MMb.