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Li WX, Lu YF, Wang F, Ai B, Jin SB, Li S, Xu GH, Jin CH. Application of 18β-glycyrrhetinic acid in the structural modification of natural products: a review. Mol Divers 2024:10.1007/s11030-024-10864-2. [PMID: 38683490 DOI: 10.1007/s11030-024-10864-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Accepted: 03/26/2024] [Indexed: 05/01/2024]
Abstract
18β-Glycyrrhetinic acid (GA) is an oleane-type pentacyclic triterpene saponin obtained from glycyrrhizic acid by removing 2 glucuronic acid groups. GA and its analogues are active substances of glycyrrhiza aicd, with similar structure and important pharmacological effects such as anti-inflammatory, anti-diabetes, anti-tumor and anti-fibrosis. Although GA combined compounds are in the clinical trial stages, its application potential is severely restricted by its low bioavailability, water solubility and membrane permeability. In this article, synthetic methods and structure-activity relationships (SARs) of GA derivatives from 2018 to present are reviewed based on pharmacological activity. It is hoped that this review can provide reference for the future development of potential GA preclinical candidate compounds, and furnish ideas for the development of pentacyclic triterpenoid lead compounds.
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Affiliation(s)
- Wan-Xin Li
- Key Laboratory of Natural Medicines of the Changbai Mountain Ministry of Education, College of Pharmacy, Yanbian University, Yanji, 133002, China
| | - Ye-Fang Lu
- Interdisciplinary Program of Biological Function Molecules, College of Integration Science, Yanbian University, Yanji, 133002, China
| | - Fei Wang
- Key Laboratory of Natural Medicines of the Changbai Mountain Ministry of Education, College of Pharmacy, Yanbian University, Yanji, 133002, China
| | - Bing Ai
- Key Laboratory of Natural Medicines of the Changbai Mountain Ministry of Education, College of Pharmacy, Yanbian University, Yanji, 133002, China
| | - Sheng-Bo Jin
- Interdisciplinary Program of Biological Function Molecules, College of Integration Science, Yanbian University, Yanji, 133002, China
| | - Siqi Li
- Key Laboratory of Natural Medicines of the Changbai Mountain Ministry of Education, College of Pharmacy, Yanbian University, Yanji, 133002, China.
| | - Guang-Hua Xu
- Key Laboratory of Natural Medicines of the Changbai Mountain Ministry of Education, College of Pharmacy, Yanbian University, Yanji, 133002, China.
| | - Cheng-Hua Jin
- Key Laboratory of Natural Medicines of the Changbai Mountain Ministry of Education, College of Pharmacy, Yanbian University, Yanji, 133002, China.
- Interdisciplinary Program of Biological Function Molecules, College of Integration Science, Yanbian University, Yanji, 133002, China.
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Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods 2023; 12:foods12040810. [PMID: 36832887 PMCID: PMC9956129 DOI: 10.3390/foods12040810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
The changes in texture and rheological characteristics, water holding capacity, and microstructure of pork myofibrillar protein with high-pressure homogenization-modified (0-150 MPa) soy 11S globulin were studied. The cooking yield, whiteness values, texture properties, shear stress, initial apparent viscosity, storage modulus (G'), and loss modulus (G″) of pork myofibrillar protein with high-pressure homogenization-modified soy 11S globulin were significantly increased (p < 0.05) compared with the sample of 0 MPa, and centrifugal yield was significantly decreased, except for the sample of 150 MPa. Therein, the sample of 100 MPa had the largest values. Meanwhile, the water and proteins bonded more tightly because the initial relaxation times of T2b, T21 and T22 from pork myofibrillar protein with high-pressure homogenization-modified soy 11S globulin were shorter (p < 0.05). Overall, the water-holding capacity, gel texture and structure, and rheological properties of pork myofibrillar protein could improve when adding soy 11S globulin treated with 100 MPa.
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Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102152] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bleve G, Ramires FA, De Domenico S, Leone A. An Alum-Free Jellyfish Treatment for Food Applications. Front Nutr 2021; 8:718798. [PMID: 34497822 PMCID: PMC8419267 DOI: 10.3389/fnut.2021.718798] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/26/2021] [Indexed: 12/29/2022] Open
Abstract
Jellyfish, marketed and consumed as food in The Far East, are traditionally processed using salt and alum mixtures. In recent years, the interest of Western consumers in jellyfish (JF) as a food source is increasing. In Europe [European Union (EU)], JF-derived food products are regulated by a novel food law, but methods for JF treatment and processing have not been developed yet. In this study, a protocol for the stabilization and processing of JF into semi-finished food products without the use of alum is proposed for the first time. Safety and quality parameters, together with a series of technological and nutritional traits, were used to monitor the proposed process and for the characterization of the JF-derived products. Calcium lactate (E327), calcium citrate (E333), and calcium acetate (E263), which are food thickening/stabilizing agents allowed by EU regulations, were used in order to control the presence of possible microbial pathogens and spoilage species. The use of calcium lactate and citrate led to an increase in texture values (~1.7-1.8-fold higher than in starting raw materials) and in several nutritional traits such as antioxidant activity, and protein and fatty acid content. In particular, the combination of JF treatments with calcium salts and phenolic compounds resulted in an antioxidant activity increase of up to 8-fold, protein concentration increase of up to 2.6-fold, fatty acid composition maintenance, and a ω6/ω3 ratio lower than 1. For the first time, the application of phenolic compounds to improve JF technological and nutritional features was verified. This study proposes a new procedure for JF treatment and stabilization useful for future potential food applications in Western countries.
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Affiliation(s)
- Gianluca Bleve
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Francesca Anna Ramires
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Stefania De Domenico
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Lecce, Italy
| | - Antonella Leone
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), Local Unit of Lecce, Lecce, Italy
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Bai Y, Zeng X, Zhang C, Zhang T, Wang C, Han M, Zhou G, Xu X. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111397] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Jia G, Orlien V, Liu H, Sun A. Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110084] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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Xue S, Wang C, Kim YHB, Bian G, Han M, Xu X, Zhou G. Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. Food Chem 2020; 306:125602. [DOI: 10.1016/j.foodchem.2019.125602] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 09/25/2019] [Accepted: 09/25/2019] [Indexed: 11/29/2022]
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9
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Ma Y, Yuan Y, Bi X, Zhang L, Xing Y, Che Z. Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2245-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Marciniak A, Suwal S, Naderi N, Pouliot Y, Doyen A. Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Zawadzki A, Alloo C, Grossi AB, do Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Res Int 2018; 105:210-220. [PMID: 29433209 DOI: 10.1016/j.foodres.2017.10.072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 10/30/2017] [Accepted: 10/31/2017] [Indexed: 11/29/2022]
Abstract
Addition of β-acids extracted from hop at different levels (0, 30mgkg-1, 60mgkg-1, 240mgkg-1) to the diet of broiler chickens demonstrated significant effects on the average concentration of polar metabolites and fatty acids of relevance for meat quality. The largest metabolic differences between control group and chicken fed different levels of β-acids were achieved using 30mgkg-1 of supplement. As determined by EPR spin-trapping, increased redox stability was also obtained for meat from chicken fed 30mgkg-1 of β-acids which also had highest level of endogenous antioxidants, especially anserine, carnosine, NADH and PUFAs. Diet and storage period were found to affect protein oxidation and myosin and actin were recognized as the main targets of protein oxidation. Myofibrillar proteins from chicken fed hop β-acids showed to be less susceptible to oxidation. A moderated level of hop β-acids as dietary supplement accordingly improve the overall redox stability, protecting myofibrillar proteins and fatty acids against oxidation and improve the nutritional properties of meat from broiler chickens.
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Affiliation(s)
- A Zawadzki
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark
| | - C Alloo
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark; Department of Animal Production, Laboratory of Animal Nutrition and Animal Product Quality, Ghent University, Belgium
| | - A B Grossi
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark
| | - E S P do Nascimento
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - L C Almeida
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - S Bogusz Junior
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - L H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark.
| | - D R Cardoso
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil.
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Wang CY, Huang HW, Hsu CP, Yang BB. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Crit Rev Food Sci Nutr 2016; 56:527-40. [PMID: 25629307 DOI: 10.1080/10408398.2012.745479] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.
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Affiliation(s)
- Chung-Yi Wang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Hsiao-Wen Huang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Chiao-Ping Hsu
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Binghuei Barry Yang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
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Huang Y, Guo L, Xiong S, Li A. Property and structure changes of myofibril protein in pork treated by high pressure combined with heat. FOOD SCI TECHNOL INT 2016; 22:647-662. [PMID: 27091151 DOI: 10.1177/1082013216642610] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2016] [Accepted: 03/08/2016] [Indexed: 11/17/2022]
Abstract
The effects of myofibril protein in pork treated by high hydrostatic pressure combined with heat were investigated. The solubility of myofibril protein significantly increased up to 400 MPa but since then began to decrease up to 600 MPa. The best solubility was shown under all pressure at 35 ℃ and the lowest solubility was observed at 55 ℃. The carbonyl group value, disulfide bond and surface hydrophobicity exhibited pressure-dependent increase in the same manner. Particle size decreased up to 400 MPa and then increased up to 600 MPa, but the turbidity always reduced. The increase of intrinsic fluorescence intensity with red shift and decrease of absorbance around 278 nm with blue shift indicated that protein unfolding and exposure of hydrophobic amino acid occurred with increase of pressure. The second derivative infrared spectra and curve fittings suggested that high pressure induced reduction of β-sheet structures, enhancement of α-helix and random coil and β-turns segments, which was opposite to the effects of temperature. Emission scanning electron microscope assay further demonstrated protein unfolding and aggregation process induced by different pressure and temperature. The data suggested that cooperative effect of moderate pressure and temperature could improve physical-chemical and processing properties of meat.
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Affiliation(s)
- Yechuan Huang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan, PR China Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Mianyang, Sichuan, PR China
| | - Liping Guo
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan, PR China
| | - Shuangli Xiong
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan, PR China Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Mianyang, Sichuan, PR China
| | - Anlin Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan, PR China
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The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chem 2016; 196:1005-15. [DOI: 10.1016/j.foodchem.2015.10.062] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 10/07/2015] [Accepted: 10/13/2015] [Indexed: 11/22/2022]
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16
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Ma XS, Yi SM, Yu YM, Li JR, Chen JR. Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.041] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yang H, Han M, Bai Y, Han Y, Xu X, Zhou G. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages. Meat Sci 2015; 102:69-78. [DOI: 10.1016/j.meatsci.2014.10.010] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 10/07/2014] [Accepted: 10/08/2014] [Indexed: 10/24/2022]
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18
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Bolumar T, Bindrich U, Toepfl S, Toldrá F, Heinz V. Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Sci 2014; 98:759-65. [PMID: 25117876 DOI: 10.1016/j.meatsci.2014.07.024] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 07/10/2014] [Accepted: 07/21/2014] [Indexed: 11/20/2022]
Abstract
Hydrodynamic pressure processing (HDP) or shockwave treatment improved tenderness (18% reduction in Warner-Bratzler shear force (WBSF) of beef loin steaks. Endogenous muscle proteolyic activities (cathepsins and peptidases) and protein fragmentation of sarcoplasmic and myofibrillar proteins detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were not influenced by HDP. However, microstructure changes were clearly detected using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Specifically a disruption of the structure at the muscle fiber bundles and an increased endomysium space were observed. The present paper supports the evidence of physical disruption of the muscle fibers as a cause behind the tenderness improvement. The paper discusses the possible mechanisms responsible for the meat tenderisation induced by HDP treatment.
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Affiliation(s)
- Tomas Bolumar
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany.
| | - Utte Bindrich
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
| | - Stefan Toepfl
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Volker Heinz
- Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany
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Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chem 2014; 150:422-8. [DOI: 10.1016/j.foodchem.2013.10.161] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/18/2013] [Accepted: 10/30/2013] [Indexed: 11/19/2022]
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Grossi A, Bolumar T, Søltoft-Jensen J, Orlien V. High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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21
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Jin G, He L, Wang Q, Liu C, Jin Y, Huang F, Ma M. Pulsed pressure assisted brining of porcine meat. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Grossi AB, do Nascimento ES, Cardoso DR, Skibsted LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Zhang Y, Olsen K, Grossi A, Otte J. Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides. Food Chem 2013; 141:2343-54. [PMID: 23870967 DOI: 10.1016/j.foodchem.2013.05.058] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Revised: 03/21/2013] [Accepted: 05/02/2013] [Indexed: 01/29/2023]
Abstract
Bovine collagen was pre-treated (boiled or high pressure (HP)-treated) and then hydrolysed by 6 proteases. The degree of hydrolysis (DH) and the angiotensin-converting enzyme (ACE)-inhibitory activity of hydrolysates were measured. All enzymes used were able to partly degrade collagen and release ACE-inhibitory peptides. The highest ACE-inhibitory activity was obtained with Alcalase. Pretreatment significantly influenced the DH and ACE-inhibition. For most enzymes, boiling for 5 min resulted in a significantly higher DH and ACE-inhibitory activity. With Alcalase and collagenase, hydrolysis and release of ACE-inhibitory peptides occurred without any pretreatment, but HP-treatment significantly improved the DH and ACE-inhibitory activity. HP did not markedly affect the hydrolysis with the other enzymes. The major peptides obtained with Alcalase were identified; all were released from the triple helix structure of collagen. Many of these peptides had C-terminal sequences similar to known ACE-inhibitory peptides. The present results suggest that collagen-rich food materials are good substrates for the release of potent ACE-inhibitory peptides, when proper pre-treatment and enzymatic treatment is applied.
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Affiliation(s)
- Yuhao Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400716, PR China
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