401
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Berardo A, De Maere H, Stavropoulou DA, Rysman T, Leroy F, De Smet S. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. Meat Sci 2016; 121:359-364. [PMID: 27424306 DOI: 10.1016/j.meatsci.2016.07.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 07/01/2016] [Accepted: 07/07/2016] [Indexed: 02/07/2023]
Abstract
The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, sodium nitrite limited the formation of γ-glutamic semialdehyde whereas sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of sodium ascorbate nor sodium nitrite. In conclusion, sodium nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products.
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Affiliation(s)
- A Berardo
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, Melle 9090, Belgium
| | - H De Maere
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of LFoRCe, KU Leuven Technology Campus, Gebroeders De Smetstraat 1, Ghent B-9000, Belgium
| | - D A Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - T Rysman
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO), Brusselsesteenweg 370, Melle, 9090, Belgium
| | - F Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - S De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, Melle 9090, Belgium.
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402
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Hęś M, Gramza-Michałowska A. Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12989] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marzanna Hęś
- Department of Food Service and Catering, Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Anna Gramza-Michałowska
- Department of Food Service and Catering, Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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403
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Zhou F, Jongberg S, Zhao M, Sun W, Skibsted LH. Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4618-4626. [PMID: 27217062 DOI: 10.1021/acs.jafc.6b01168] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Iron(II), added as FeSO4·7H2O, was found to increase the rate of oxygen depletion as detected electrochemically in a pork homogenate from Longissimus dorsi through an initial increase in metmyoglobin formation from oxymyoglobin and followed by formation of primary and secondary lipid oxidation products and protein oxidation as detected as thiol depletion in myofibrillar proteins. Without added iron(II), under the same conditions at 37 °C, oxygen consumption corresponded solely to the slow oxymyoglobin autoxidation. Long-lived myofibrillar protein radicals as detected by ESR spectroscopy in the presence of iron(II) were formed subsequently to oxymyoglobin oxidation, and their level was increased by lipid oxidation when oxygen was completely depleted. Similarly, the time profile for formation of lipid peroxide indicated that oxymyoglobin oxidation initiates both protein oxidation and lipid oxidation.
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Affiliation(s)
- Feibai Zhou
- Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
- Department of Food Science and Engineering, Jinan University , Guangzhou 510632, China
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Sisse Jongberg
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Mouming Zhao
- Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Weizheng Sun
- Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Leif H Skibsted
- Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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404
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Clerens S, Thomas A, Gathercole J, Plowman JE, Yu TY, Grosvenor AJ, Haines SR, Dobbie P, Taukiri K, Rosenvold K, Dyer JM, Deb-Choudhury S. Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers. Meat Sci 2016; 121:53-63. [PMID: 27262484 DOI: 10.1016/j.meatsci.2016.05.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Revised: 05/18/2016] [Accepted: 05/19/2016] [Indexed: 11/30/2022]
Abstract
Four muscles from New Zealand-raised Angus steers were evaluated (musculus semitendinosus, m. longissimus thoracis et lumborum, m. psoas major and m. infraspinatus) to test their differences and common features in protein and peptide abundances. The ultimate goal of such a comparison is to match muscle types to products with targeted properties. Protein profiling based on two-dimensional electrophoresis showed that the overall profiles were similar, but, between muscle types, significant (p<0.05) intensity differences were observed in twenty four protein spots. Profiling of endogenous peptides allowed characterisation of 346 peptides. Quantitative analysis showed a clear distinction between the muscle types. Forty-four peptides were identified that showed a statistically significant (p<0.05) and substantial (>2-fold change) difference between at least two muscle types. These analyses demonstrate substantial similarities between these four muscle types, but also clear distinctions in their profiles; specifically a 25% difference between at least two muscles at the peptidomic level, and a 14% difference at the proteomic level.
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Affiliation(s)
- Stefan Clerens
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand.
| | - Ancy Thomas
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Jessica Gathercole
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Jeffrey E Plowman
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Tzer-Yang Yu
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Anita J Grosvenor
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Stephen R Haines
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Peter Dobbie
- Food Assurance & Meat Quality, AgResearch Ruakura Research Centre, Hamilton, New Zealand
| | - Kevin Taukiri
- Food Assurance & Meat Quality, AgResearch Ruakura Research Centre, Hamilton, New Zealand
| | - Katja Rosenvold
- Food Assurance & Meat Quality, AgResearch Ruakura Research Centre, Hamilton, New Zealand
| | - Jolon M Dyer
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand; Riddet Institute at Massey University, Palmerston North, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand
| | - Santanu Deb-Choudhury
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
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405
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Cao Y, True AD, Chen J, Xiong YL. Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3054-61. [PMID: 27003685 DOI: 10.1021/acs.jafc.6b00314] [Citation(s) in RCA: 140] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein (MP) and in vitro digestibility of the gels were investigated. The incorporation of GA suppressed lipid oxidation and protein carbonyl formation but promoted the loss of thiol and amine groups, destabilization of the tertiary structure, aggregation, and cross-linking. The gelling potential (storage modulus) of MP was increased by nearly 50% with 6 and 30 μmol/g of GA, corresponding to enhanced protein unfolding and aggregation and formation of disulfide-dominant covalent bonds. However, GA at 150 μmol/g induced macroscopic aggregations and insolubility of MP, resulting in poorly structured gels. Despite the oxidative changes, MP gels did not show reduced susceptibility to digestive enzymes in vitro.
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Affiliation(s)
- Yungang Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
| | - Alma D True
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
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406
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Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZA, Kaka U, Imlan JC, Abubakar AA, Adeyemi KD, Sazili AQ. Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. PLoS One 2016; 11:e0152661. [PMID: 27035716 PMCID: PMC4817978 DOI: 10.1371/journal.pone.0152661] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 03/17/2016] [Indexed: 02/02/2023] Open
Abstract
The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.
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Affiliation(s)
- Azad Behnan Sabow
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq
| | - Idrus Zulkifli
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Preclinical Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zainal Abidin Ab Kadir
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Centre for Electromagnetic and Lighting Protection Research, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Jurhamid Columbres Imlan
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ahmed Abubakar Abubakar
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Kazeem Dauda Adeyemi
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Department of Animal Production, University of Ilorin, Ilorin, Nigeria
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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407
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Spanos D, Tørngren MA, Christensen M, Baron CP. Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP). Meat Sci 2016; 113:162-9. [DOI: 10.1016/j.meatsci.2015.11.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 11/09/2015] [Accepted: 11/23/2015] [Indexed: 12/19/2022]
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408
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Adeyemi KD, Sabow AB, Shittu RM, Karim R, Karsani SA, Sazili AQ. Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1114974] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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409
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Bao Y, Ertbjerg P. Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork. Meat Sci 2015; 110:174-9. [DOI: 10.1016/j.meatsci.2015.07.022] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 06/03/2015] [Accepted: 07/24/2015] [Indexed: 01/25/2023]
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410
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Blewett TA, Wood CM. Low salinity enhances NI-mediated oxidative stress and sub-lethal toxicity to the green shore crab (Carcinus maenas). ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2015; 122:159-170. [PMID: 26233920 DOI: 10.1016/j.ecoenv.2015.07.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 07/15/2015] [Accepted: 07/18/2015] [Indexed: 06/04/2023]
Abstract
Nickel (Ni) is a metal of environmental concern, known to cause toxicity to freshwater organisms by impairing ionoregulation and/or respiratory gas exchange, and by inducing oxidative stress. However, little is known regarding how nickel toxicity is influenced by salinity. In the current study we investigated the salinity-dependence and mechanisms of sub-lethal Ni toxicity in a euryhaline crab (Carcinus maenas). Crabs were acclimated to three experimental salinities--20, 60 and 100% seawater (SW)--and exposed to 3mg/L Ni for 24h or 96 h. Tissues were dissected for analysis of Ni accumulation, gills were taken for oxidative stress analysis (catalase activity and protein carbonyl content), haemolymph ions were analysed for ionoregulatory disturbance, and oxygen consumption was determined in exercised crabs after 96 h of Ni exposure. Total Ni accumulation was strongly dependant on salinity, with crabs from 20% SW displaying the highest tissue Ni burdens after both 24 and 96-h exposures. After 96 h of exposure, the highest accumulation of Ni occurred in the posterior (ionoregulatory) gills at the lowest salinity, 20% SW. Posterior gill 8 exhibited elevated protein carbonyl levels and decreased catalase activity after Ni exposure, but only in 20% SW. Similarly, decreased levels of haemolymph Mg and K and an increased level of Ca were recorded but only in crabs exposed to Ni for 96 h in 20% SW. Oxygen consumption after exercise was also inhibited in crabs exposed to Ni in 20% SW. These data show for the first time the simultaneous presence of all three modes of sub-lethal Ni toxicity in exposed animals, and indicate a strong salinity dependence of sub-lethal Ni toxicity to the euryhaline crab, C. maenas, a pattern that corresponded to tissue Ni accumulation.
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Affiliation(s)
- Tamzin A Blewett
- Department of Biology, McMaster University, Hamilton, ON, Canada L8S 4K1; Bamfield Marine Sciences Center, Bamfield, BC, Canada V0R 1B0.
| | - Chris M Wood
- Department of Biology, McMaster University, Hamilton, ON, Canada L8S 4K1; Bamfield Marine Sciences Center, Bamfield, BC, Canada V0R 1B0; Department of Zoology, University of British Columbia, Vancouver, BC, Canada V6T 1Z4
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411
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Apoptosis or autophagy, that is the question: Two ways for muscle sacrifice towards meat. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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412
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Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham. Food Chem 2015; 187:230-5. [DOI: 10.1016/j.foodchem.2015.04.102] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 03/24/2015] [Accepted: 04/22/2015] [Indexed: 12/20/2022]
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413
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Yu TY, Morton JD, Clerens S, Dyer JM. Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9112-9123. [PMID: 26381020 DOI: 10.1021/acs.jafc.5b03324] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Hydrothermal treatment (heating in water) is a common method of general food processing and preparation. For red-meat-based foods, boiling is common; however, how the molecular level effects of this treatment correlate to the overall food properties is not yet well-understood. The effects of differing boiling times on lamb meat and the resultant cooking water were here examined through proteomic evaluation. The longer boiling time was found to result in increased protein aggregation involving particularly proteins such as glyceraldehyde-3-phosphate dehydrogenase, as well as truncation in proteins such as in α-actinin-2. Heat-induced protein backbone cleavage was observed adjacent to aspartic acid and asparagine residues. Side-chain modifications of amino acid residues resulting from the heating, including oxidation of phenylalanine and formation of carboxyethyllysine, were characterized in the cooked samples. Actin and myoglobin bands from the cooked meat per se remained visible on sodium dodecyl sulfate-polyacrylamide gel electrophoresis, even after significant cooking time. These proteins were also found to be the major source of observed heat-induced modifications. This study provides new insights into molecular-level modifications occurring in lamb meat proteins during boiling and a protein chemistry basis for better understanding the effect of this common treatment on the nutritional and functional properties of red-meat-based foods.
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Affiliation(s)
- Tzer-Yang Yu
- Food & Bio-Based Products, AgResearch Lincoln Research Centre , Private Bag 4749, Christchurch 8140, New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University , P.O. Box 85084, Canterbury 7647, New Zealand
| | - James D Morton
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University , P.O. Box 85084, Canterbury 7647, New Zealand
| | - Stefan Clerens
- Food & Bio-Based Products, AgResearch Lincoln Research Centre , Private Bag 4749, Christchurch 8140, New Zealand
- Biomolecular Interaction Centre, University of Canterbury , Private Bag 4800, Christchurch 8140, New Zealand
| | - Jolon M Dyer
- Food & Bio-Based Products, AgResearch Lincoln Research Centre , Private Bag 4749, Christchurch 8140, New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University , P.O. Box 85084, Canterbury 7647, New Zealand
- Riddet Institute, Massey University , Palmerston North 4442, New Zealand
- Biomolecular Interaction Centre, University of Canterbury , Private Bag 4800, Christchurch 8140, New Zealand
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414
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Alarcon-Rojo A, Janacua H, Rodriguez J, Paniwnyk L, Mason T. Power ultrasound in meat processing. Meat Sci 2015; 107:86-93. [DOI: 10.1016/j.meatsci.2015.04.015] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 04/21/2015] [Accepted: 04/23/2015] [Indexed: 10/23/2022]
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415
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Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1566-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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416
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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein. Food Chem 2015; 180:235-243. [DOI: 10.1016/j.foodchem.2015.02.036] [Citation(s) in RCA: 261] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2014] [Revised: 01/18/2015] [Accepted: 02/09/2015] [Indexed: 11/22/2022]
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417
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Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age. Meat Sci 2015; 105:121-5. [DOI: 10.1016/j.meatsci.2015.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 01/20/2015] [Accepted: 03/14/2015] [Indexed: 11/30/2022]
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418
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Nakyinsige K, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Abu Bakar F, Sarah SA. Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Sci 2015; 108:125-31. [PMID: 26115345 DOI: 10.1016/j.meatsci.2015.05.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 05/14/2015] [Accepted: 05/22/2015] [Indexed: 12/16/2022]
Abstract
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.
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Affiliation(s)
- K Nakyinsige
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda
| | - A Q Sazili
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Z A Aghwan
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, University of Mosul, Mosul, Iraq
| | - I Zulkifli
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y M Goh
- Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - F Abu Bakar
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - S A Sarah
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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419
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Liu T, Qi H, Ma L, Liu Z, Fu H, Zhu W, Song T, Yang B, Li G. Resveratrol Attenuates Oxidative Stress and Extends Life Span in the Annual Fish Nothobranchius guentheri. Rejuvenation Res 2015; 18:225-33. [DOI: 10.1089/rej.2014.1618] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Tingting Liu
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - He Qi
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Long Ma
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Zhaojun Liu
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Huiling Fu
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Wenzhen Zhu
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Taiyu Song
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Bingwu Yang
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
| | - Guorong Li
- Shandong Provincial Key Laboratory of Animal Resistant Biology, School of Life Sciences, Shandong Normal University, Jinan, China
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420
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Zhou F, Zhao M, Cui C, Sun W. Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.037] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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421
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Gerasopoulos K, Stagos D, Kokkas S, Petrotos K, Kantas D, Goulas P, Kouretas D. Feed supplemented with byproducts from olive oil mill wastewater processing increases antioxidant capacity in broiler chickens. Food Chem Toxicol 2015; 82:42-9. [PMID: 25916917 DOI: 10.1016/j.fct.2015.04.021] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 03/30/2015] [Accepted: 04/20/2015] [Indexed: 01/09/2023]
Abstract
In the present study, a ceramic membrane microfiltration method was used for the separation of two liquid products, the downstream permeate and the upstream retentate, from olive mill wastewater (OMWW). These liquid products were examined for their antioxidant activity by incorporating them into broilers' feed. Twenty four broilers 13 d old were divided into two feeding groups receiving supplementation with OMWW retentate or permeate for 37 d. Blood was drawn at 17, 27 and 37 d, while tissues (muscle, heart, liver) were collected at 37 d. The antioxidant effects were assessed by measuring oxidative stress biomarkers in blood and tissues. The results showed that broilers given feed supplemented with OMWW retentate or permeate had significantly lower protein oxidation and lipid peroxidation levels and higher total antioxidant capacity in plasma and tissues compared to control group. In both OMWW groups, catalase activity in erythrocytes and tissues was significantly increased compared to control group. OMWW retentate administration increased significantly GSH in erythrocytes in broilers with low GSH, although both OMWW products significantly reduced GSH in broilers with high GSH. Thus, it has been demonstrated for the first time that supplementation with OMWW processing residues could be used for enhancing broilers' redox status.
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Affiliation(s)
- Konstantinos Gerasopoulos
- Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 and Aiolou st., 41221 Larissa, Greece; Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 and Aiolou st., 41221 Larissa, Greece
| | - Stylianos Kokkas
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Konstantinos Petrotos
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece.
| | - Dimitrios Kantas
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Panagiotis Goulas
- Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
| | - Dimitrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 and Aiolou st., 41221 Larissa, Greece.
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422
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Zhou F, Sun W, Zhao M. Controlled formation of emulsion gels stabilized by salted myofibrillar protein under malondialdehyde (MDA)-induced oxidative stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3766-3777. [PMID: 25749308 DOI: 10.1021/jf505916f] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study presented the cold-set gelation of emulsions stabilized by salted myofibrillar protein (MP) under oxidative stress originated from malondialdehyde (MDA). Gel properties were compared over a range of MDA/NaCl concentrations including gel viscoelastic properties, strength, water-holding capacity (WHC), amount of protein entrapped, and microstructure. The oxidative stability of emulsion gels as indicated by lipid hydroperoxide was further determined and compared. Results indicated that emulsion stabilized by MP at swollen state under certain ionic strengths (0.2-0.6 M) was the premise of gel formation under MDA. In the presence of intermediate MDA concentrations (2.5-10 mM), the emulsion gels showed an improved elasticity, strength, WHC, and oxidative stability. This improvement should be mainly attributed to the enhanced protein-protein cross-linkings via MDA, which were homogeneously formed among absorbed and/or unabsorbed proteins, entrapping a greater amount and fractions of protein within network. Therefore, the oil droplets were better adherent to the gel matrix. Nevertheless, addition of high MDA concentrations (25-50 mM) led to the formation of excessive covalent bonds, which might break protein-protein bonds and trigger the desorption of protein from the interface. This ultimately caused "oil leak" phenomena as well as the collapse of gel structure and, thus, overall decreased gel properties and oxidative stability.
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Affiliation(s)
- Feibai Zhou
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Weizheng Sun
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
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423
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Liu N, Liu R, Hu Y, Zhou G, Zhang W. Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12788] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nian Liu
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education China; College of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Rui Liu
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education China; College of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Yaya Hu
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education China; College of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education China; College of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control; Ministry of Education China; College of Food Science and Technology; Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural University; Nanjing 210095 China
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424
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Vossen E, De Smet S. Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2550-2556. [PMID: 25700017 DOI: 10.1021/jf505775u] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The effect of NaNO2 on protein oxidation was studied in isolated myofibrillar protein isolates (100 and 1000 mg NaNO2/kg) and in porcine patties (18 and 180 mg NaNO2/kg). In addition, the potential use of 3-nitrotyrosine as a specific marker for reactive nitrogen species mediated nitration was investigated. Overall, no distinct pro- or antioxidant effect of NaNO2 against carbonyl formation was observed in the isolates or in the patties. However, in the isolates, higher protein carbonyl concentrations were found in the NaNO2-treated samples compared to the treatment without added nitrite immediately after the addition of oxidants and NaNO2. Addition of 180 mg NaNO2/kg to patties resulted in significantly lower thiol concentrations at 4 and 7 days of illuminated chilled display compared to the treatments with 0 and 18 mg/kg NaNO2, whereas no effect was observed in the isolates. No effect of NaNO2 was found on the protein solubility of either meat model. 3-Nitrotyrosine was present in all samples, but no clear effect of NaNO2 addition or oxidation time was observed.
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Affiliation(s)
- Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
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425
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Inoue K, Tanada C, Sakamoto T, Tsutsui H, Akiba T, Min JZ, Todoroki K, Yamano Y, Toyo'oka T. Metabolomics approach of infant formula for the evaluation of contamination and degradation using hydrophilic interaction liquid chromatography coupled with mass spectrometry. Food Chem 2015; 181:318-24. [PMID: 25794756 DOI: 10.1016/j.foodchem.2015.02.117] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 01/23/2015] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
In this study including the field of metabolomics approach for food, the evaluation of untargeted compounds using HILIC-ESI/TOF/MS and multivariate statistical analysis method is proposed for the assessment of classification, contamination and degradation of infant formula. HILIC mode is used to monitor more detected numbers in infant formulas in the ESI-positive scan mode than the reversed phase. The repeatability of the non-targeted contents from 4 kinds of infant formulas based on PCA was less than the relative standard deviation of 15% in all groups. The PCA pattern showed that significant differences in the classification of types and origins, the contamination of melamine and the degradations for one week were evaluated using HILIC-ESI/TOF/MS. In the S-plot from the degradation test, we could identify two markers by comparison to standards as nicotinic acid and nicotinamide. With this strategy, the differences from the untargeted compounds could be utilized for quality and safety assessment of infant formula.
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Affiliation(s)
- Koichi Inoue
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan
| | - Chihiro Tanada
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan
| | - Tasuku Sakamoto
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan
| | - Haruhito Tsutsui
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan
| | - Takashi Akiba
- Department of Infant Milk and Analytical Technology, Research and Development Center, Wakodo Co., Ltd., Japan
| | - Jun Zhe Min
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan
| | - Kenichiro Todoroki
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan
| | - Yutaka Yamano
- Department of Infant Milk and Analytical Technology, Research and Development Center, Wakodo Co., Ltd., Japan
| | - Toshimasa Toyo'oka
- Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan.
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426
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Soladoye O, Juárez M, Aalhus J, Shand P, Estévez M. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Compr Rev Food Sci Food Saf 2015; 14:106-122. [DOI: 10.1111/1541-4337.12127] [Citation(s) in RCA: 299] [Impact Index Per Article: 33.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 12/04/2014] [Indexed: 01/07/2023]
Affiliation(s)
- O.P. Soladoye
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - M.L. Juárez
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - J.L. Aalhus
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - P. Shand
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
| | - M. Estévez
- IPROCAR Research Inst; Univ. of Extremadura; 10003 Caceres Spain
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427
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Carbonyl and sulfhydryl groups of chicken meat proteins after dietary modulation with selenium. OPEN CHEM 2015. [DOI: 10.1515/chem-2015-0147] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThe objective of the study was to investigate the effects of selenium modulation on the alteration of carbonyl and sulfhydryl groups in proteins in chicken breast and leg meat. Selenium, in the form of sodium selenite and selenized yeast, was applied to broiler chicken at 0.26, 0.38 and 0.50 mg Se kg-1. The alteration of protein carbonyl and sulfhydryl groups, as well as total antioxidative potential of breast and leg meat were analyzed in fresh, chilled and frozen material. Protein reactive groups were effectively protected against oxidatively induced changes (carbonyl groups formation) by dietary selenium supplementation, during frozen storage of both types of chicken muscles, either with white fibre domination (breast) or with red fibre domination (leg). The inorganic form of selenium was effective in decreasing the loss of protein sulfhydryl groups in muscles with red fibre domination during frozen storage. In conclusion, selenium compounds can be used in broiler nutrition as a protein antioxidizing agent, especially in perspective of the long storage of meat under freezing conditions.
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428
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Hicks TM, Verbeek CJR, Lay MC, Manley-Harris M. Changes to amino acid composition of bloodmeal after chemical oxidation. RSC Adv 2015. [DOI: 10.1039/c5ra10587k] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effect of oxidative decolouring with peracetic acid on the physical and chemical characteristics of bloodmeal proteins was investigated by assessing protein solubility, molecular weight distribution and final amino acid composition.
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Affiliation(s)
- T. M. Hicks
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240
- New Zealand
| | - C. J. R. Verbeek
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240
- New Zealand
| | - M. C. Lay
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240
- New Zealand
| | - M. Manley-Harris
- School of Science
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240
- New Zealand
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429
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Fu QQ, Liu R, Zhang WG, Li YP, Wang J, Zhou GH. Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1426-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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430
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Zhou F, Zhao M, Su G, Sun W. Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9544-9552. [PMID: 25175304 DOI: 10.1021/jf502540p] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The objective of this study was to investigate the influence of oxidation-induced structural modifications of myofibrillar protein on its binding ability with aroma compounds such as 2-methyl-butanal, methional, 2-pentanone, 2-heptanone, and nonanal. A method using solid-phase microextraction (SPME) combined with gas chromatography/mass spectrometry (GC/MS) was used to determine the corresponding binding ability. The binding with aroma compounds was found to be strongly affected by the oxidation levels of proteins, probably due to the varying modifications in protein structure and surface. Incubation with oxidants around or below 1 mM mainly caused the refolding of protein structure and accelerated the protein aggregation, which reduced the affinity of the aroma compounds, thus decreasing the binding ability. Nevertheless, treatment with oxidants over 2.5 mM would cause protein reaggregation and partial degradation, and thus, the subsequent modification of protein surface properties. The aggregated protein with wrinkled surfaces favored the hydrophobic interactions with aroma compounds, forming the protein-aroma compound complex, thus enhancing the resultant binding ability as evidenced by fluorescence quenching and SPME-GC/MS analysis.
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Affiliation(s)
- Feibai Zhou
- College of Light Industry and Food Science, South China University of Technology , Guangzhou 510640, China
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431
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Zhou F, Zhao M, Zhao H, Sun W, Cui C. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. Meat Sci 2014; 96:1432-9. [PMID: 24406430 DOI: 10.1016/j.meatsci.2013.12.001] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2013] [Revised: 11/29/2013] [Accepted: 12/05/2013] [Indexed: 10/25/2022]
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432
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Suman SP, Rentfrow G, Nair MN, Joseph P. 2013 EARLY CAREER ACHIEVEMENT AWARD— Proteomics of muscle- and species-specificity in meat color stability12. J Anim Sci 2014; 92:875-82. [DOI: 10.2527/jas.2013-7277] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- S. P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - G. Rentfrow
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - M. N. Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
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433
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Hicks T, Verbeek CJR, Lay MC, Bier JM. Effect of oxidative treatment on the secondary structure of decoloured bloodmeal. RSC Adv 2014. [DOI: 10.1039/c4ra03890h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Synchrotron-based Fourier-transform infrared (FTIR) spectroscopy was used to assess the effect of peracetic acid decolouring on the spatial distribution of secondary structures within particles of bloodmeal.
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Affiliation(s)
- Talia Hicks
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240, New Zealand
| | - Casparus J. R. Verbeek
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240, New Zealand
| | - Mark C. Lay
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240, New Zealand
| | - James M. Bier
- School of Engineering
- Faculty of Science and Engineering
- University of Waikato
- Hamilton 3240, New Zealand
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