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Abe H, Zhai Y, Toba Y, Masumo H, Hayakawa T, Kumura H, Wakamatsu JI. Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent. Food Chem 2024; 441:138317. [PMID: 38199102 DOI: 10.1016/j.foodchem.2023.138317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/17/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
The bright red color of Parma ham is mainly derived from zinc protoporphyrin IX (ZnPP), which exists in both water-soluble and insoluble states. Water-soluble ZnPP mainly binds to hemoglobin, however, the presence of water-insoluble ZnPP remains unexplained. Therefore, we aimed to elucidate how ZnPP exists in a water-insoluble state by focusing on its binding substance. Depending on the skeletal muscle, water-insoluble ZnPP comprised 30-50% of total ZnPP. The ZnPP water extractability was positively correlated with muscle pH. Water-insoluble ZnPP was extractable with a high-pH solution and existed as a complex with myoglobin or hemoglobin; nevertheless, myoglobin-binding ZnPP was more abundant. Furthermore, the water solubility of the myoglobin globin moiety at pH 5.5-6.0 was reduced by ZnPP binding. These results suggest that water-insoluble ZnPP mainly exists as a ZnPP-Mb complex, with low solubility attributed to the low pH of the ham.
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Affiliation(s)
- Haruka Abe
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Yang Zhai
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Yu Toba
- Field Science Center for Northern Biosphere, Hokkaido University, Kita-11 Nishi-10, Sapporo, Hokkaido 060-0811, Japan
| | - Hiroki Masumo
- Field Science Center for Northern Biosphere, Hokkaido University, Kita-11 Nishi-10, Sapporo, Hokkaido 060-0811, Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan.
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Yang N, Liang X, Cao J, Zhang Q, Tan Y, Xu B, Yang Y, Wang Y, Yang Q, Liu H, Liu J. Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity. Meat Sci 2021; 185:108723. [PMID: 34971941 DOI: 10.1016/j.meatsci.2021.108723] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/03/2021] [Accepted: 12/09/2021] [Indexed: 10/19/2022]
Abstract
The aim of the study was to investigate the denaturation manner of sarcoplasmic proteins (SP) under PSE condition to explain their positive impacts on water-holding compacity. We found that the SP precipitation under PSE-like condition (pH 5.5, 40 °C) and heating conditions (pH 5.5, 7.0, 8.0, 55 °C) were similar, but the myofibrillar water-holding capacity was improved only under PSE-like condition (pH 5.5, 40 °C). To understand the denaturation mechanism of SP, their physicochemical properties were examined. Results demonstrated that PSE-denaturation and heat-denaturation of SP were two different processes. At pH 7.0 and 8.0, the unfolding of SP due to temperature elevation did not alter the overall net surface negative charges but only increased hydrophobicity, whereas at pH 5.5, the net surface positive charges and hydrophobicity increased dramatically. We hypothesized that in PSE meat, denatured SP became highly positively charged and hydrophobic and easier to bind to the negatively charged MF, which is related to the improvement on water-holding capacity.
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Affiliation(s)
- Nan Yang
- Institute of Qinghai-Tibetan Plateau, Southwest Minzu University, Chengdu 610041, China
| | - Xiaolong Liang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Qian Zhang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yongzhao Tan
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Beitao Xu
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yanling Yang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Yu Wang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Qingjin Yang
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Hong Liu
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China
| | - Jiao Liu
- College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China.
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Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. Meat Sci 2017; 129:176-184. [DOI: 10.1016/j.meatsci.2017.03.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 03/06/2017] [Accepted: 03/09/2017] [Indexed: 11/22/2022]
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Zhuang X, Jiang X, Han M, Kang ZL, Zhao L, Xu XL, Zhou GH. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.029] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Zhu H, O'Farrell M, Bouquet G, Lunde K, Egelandsdal B, Alvseike O, Berg P, Gjerlaug-Enger E, Hansen EW. Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Stangierski J, Baranowska HM. The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1618-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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High pressure/thermal combinations on texture and water holding capacity of chicken batters. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9118-y] [Citation(s) in RCA: 130] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mitchell J, Gladden LF, Chandrasekera TC, Fordham EJ. Low-field permanent magnets for industrial process and quality control. PROGRESS IN NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY 2014; 76:1-60. [PMID: 24360243 DOI: 10.1016/j.pnmrs.2013.09.001] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 09/19/2013] [Accepted: 09/19/2013] [Indexed: 05/13/2023]
Abstract
In this review we focus on the technology associated with low-field NMR. We present the current state-of-the-art in low-field NMR hardware and experiments, considering general magnet designs, rf performance, data processing and interpretation. We provide guidance on obtaining the optimum results from these instruments, along with an introduction for those new to low-field NMR. The applications of lowfield NMR are now many and diverse. Furthermore, niche applications have spawned unique magnet designs to accommodate the extremes of operating environment or sample geometry. Trying to capture all the applications, methods, and hardware encompassed by low-field NMR would be a daunting task and likely of little interest to researchers or industrialists working in specific subject areas. Instead we discuss only a few applications to highlight uses of the hardware and experiments in an industrial environment. For details on more particular methods and applications, we provide citations to specialized review articles.
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Affiliation(s)
- J Mitchell
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, United Kingdom; Schlumberger Gould Research, High Cross, Madingley Road, Cambridge CB3 0EL, United Kingdom
| | - L F Gladden
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, United Kingdom.
| | - T C Chandrasekera
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, United Kingdom
| | - E J Fordham
- Schlumberger Gould Research, High Cross, Madingley Road, Cambridge CB3 0EL, United Kingdom
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Guo LY, Shao JH, Liu DY, Xu XL, Zhou GH. The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.393] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review. Meat Sci 2011; 89:111-24. [DOI: 10.1016/j.meatsci.2011.04.007] [Citation(s) in RCA: 446] [Impact Index Per Article: 34.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2009] [Revised: 04/07/2011] [Accepted: 04/07/2011] [Indexed: 11/18/2022]
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13
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Stangierski J, Baranowska HM, Rezler R, Kijowski J. Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bertram HC, Straadt IK, Jensen JA, Dall Aaslyng M. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days. Meat Sci 2007; 77:190-5. [DOI: 10.1016/j.meatsci.2007.03.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2006] [Revised: 02/26/2007] [Accepted: 03/05/2007] [Indexed: 10/23/2022]
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Wachowicz K, Snyder RE. A continuous-flow perfusion system for the maintenance and NMR study of small tissue samples in vitro. MAGNETIC RESONANCE MATERIALS IN PHYSICS BIOLOGY AND MEDICINE 2005; 18:35-40. [PMID: 15700134 DOI: 10.1007/s10334-004-0092-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2004] [Revised: 09/29/2004] [Accepted: 10/04/2004] [Indexed: 12/19/2022]
Abstract
To describe and evaluate a novel perfusion system developed to maintain excised tissue in a flowing, oxygenated bathing solution during acquisition of nuclear magnetic resonance (NMR) data, and in addition allow precise data to be acquired continuously while altering the composition of the bathing solution surrounding the tissue. A chamber to house the tissue sample was constructed of interlocking sections of polyethylene tubing, and had approximate internal dimensions of 4 mm in diameter and 4 mm in height. Temperature-controlled, physiologically appropriate buffer solution was pumped via an infusion pump through the chamber, entering and exiting by way of small openings on either end. Immediately surrounding the polyethylene chamber was a tight-fitting four-loop solenoid RF coil. Measured proton NMR parameters were found to be fairly insensitive to the flow rate of the buffer if this coil was used only for reception and a larger-volume transmit-only coil was used for excitation. Temperature control of the sample was successfully implemented between 25 and 40 degrees C. The perfusion system was found to be resistant to the effects of flow rate, as well as a useful tool for the administration of drugs or agents to the tissue. Changes in buffer composition could be performed on the fly without the need to reposition the sample each time a change was made. This avoidance of repositioning was found to yield a fivefold improvement in the precision of T(2) spectral parameters (using frog sciatic nerve as a sample).
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Affiliation(s)
- K Wachowicz
- Department of Biomedical Engineering, 1098 Research Transition Facility, University of Alberta, Edmonton, Canada.
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Bertram HC. Field gradient CPMG applied on postmortem muscles. Magn Reson Imaging 2004; 22:557-63. [PMID: 15120176 DOI: 10.1016/j.mri.2004.01.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2003] [Accepted: 01/29/2004] [Indexed: 10/26/2022]
Abstract
As a new approach, Carr-Purcell-Meiboom-Gill (CPMG) experiments were performed in vitro on porcine muscles (n = 10) during the period from 15 min to 85 min postmortem and again at 24 h postmortem in the absence (G = 0) and the presence of an external field gradient (G = 0.5*10(-3) T/m), which was applied throughout the CPMG sequence. The experiments were performed on low-field nuclear magnetic resonance (NMR) equipment (0.47 T). Due to the inclusion of different pre-slaughter treatments (adrenaline treatment and pre-slaughter exercise/electrical stunning), the muscles could be divided into (I) a group (n = 5) characterized by a reduced decrease in pH postmortem and a high water-holding capacity and (II) a group (n = 5) characterized by an increased rate of pH decrease postmortem and a low water-holding capacity. Distributed analysis of the CPMG data revealed two major relaxation populations with relaxation times about 30-40 and 200-500 ms, respectively, and comparison of data obtained with G = 0 and G = 0.5*10(-3) T/m revealed effects of the external gradient on the relaxation time of both the two relaxation populations, which implies that both diffusion and relaxation contributes to the relaxation of the two populations. At 24 h postmortem the effect of the external field gradient on the relaxation time was significantly affected by muscle group (I vs. II), which reveals local differences in water diffusion in the two meat qualities. Finally, the discriminatory power with regard to muscle group (I vs. II) was investigated for data acquired with G = 0 and G = F = 0.5*10(-3) T/m, and both the two types of data were found highly suitable for separation of muscles according to meat quality.
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Affiliation(s)
- Hanne Christine Bertram
- Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, Tjele, Denmark.
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