Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.

Effect of Triptolide on Expression of Oxidative Carbonyl Protein in Renal Cortex of Rats with Diabetic Nephropathy

The traditional Chinese medicine（Tripterygium wilfordii Hook.f., TWH） has been clinically used to treat primary and secondary renal diseases and proteinuria for nearly 40 years. However, there is a rare literature about the effect of triptolide（the main active ingredient of TWH） on the expression of oxidative carbonyl protein（OCP） in diabetic nephropathy（DN）. This study aimed to provide experimental evidence for triptolide treatment on DN through its effect on the expression of OCP, in order to investigate the effects of triptolide on the expression of OCP in rats with DN. Sixty SD rats were randomly divided into five groups： control group, high-dose triptolide（Th） group, low-dose triptolide（Tl） group, DN model group, and positive control（benazepril） group. The DN model was established using streptozotocin. Urinary protein excretion, fasting blood glucose（FBG）, superoxide dismutase（SOD） in renal homogenate, malondialdehyde（MDA） in renal homogenate and renal nitrotyrosine by immunohistochemistry, and the expression of OCP by oxyblotimmune blotting were detected. In the DN model group, rat urinary protein excretion and renal MDA were significantly increased, while renal SOD significantly decreased and nitrotyrosine expression was obviously upregulated in the kidney. After triptolide treatment, 24-h urinary protein excretion（61.96±19.00 vs. 18.32±4.78 mg/day, P〈0.001）, renal MDA（8.09±0.79 vs. 5.45±0.68 nmol/L, P〈0.001）, and nitrotyrosine expression were decreased. Furthermore, renal OCP significantly decreased, while renal SOD（82.50±19.10 vs. 124.00±20.52 U/L, P〈0.001） was elevated. This study revealed that triptolide can down-regulate the expression of OCP in the renal cortex of DN rats.

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

Investigation that protein oxidation to the formation of advanced glycation end products(AGEs)after chicken myofibrillar protein glycation is limited.Models of protein oxidation induced by different concentrations of hydroxyl radicals(·OH)were developed after the chicken myofibrillar protein mild glycation(MPG).Results exhibited that levels of AGEs and surface hydrophobicity(H_(0))steadily increased with the a ddition of h ydrogen peroxide(H_(2)O_(2))concentration.However,levels of s ulfhydryl group,free amino group,and particle size gradually decreased with the H_(2)O_(2)concentration.The protein carbonyl value increased in H_(2)O_(2)concentration until 10 mmol/L.Pearson's correlation indicated that MPG structure modification(unfolding and degradation)induced by protein oxidation were significantly positively correlated with AGEs concentration(P<0.05).Finally,a mechanism was proposed to hypothesize t he effect of protein oxidation on the formation of AGEs under MPG conditions.

Metformin promotes angiogenesis and functional recovery in aged mice after spinal cord injury by adenosine monophosphate-activated protein kinase/endothelial nitric oxide synthase pathway

Treatment with metformin can lead to the recovery of pleiotropic biological activities after spinal cord injury.However,its effect on spinal cord injury in aged mice remains unclear.Considering the essential role of angiogenesis during the regeneration process,we hypothesized that metformin activates the adenosine monophosphate-activated protein kinase/endothelial nitric oxide synthase pathway in endothelial cells,thereby promoting microvascular regeneration in aged mice after spinal cord injury.In this study,we established young and aged mouse models of contusive spinal cord injury using a modified Allen method.We found that aging hindered the recovery of neurological function and the formation of blood vessels in the spinal cord.Treatment with metformin promoted spinal cord microvascular endothelial cell migration and blood vessel formation in vitro.Furthermore,intraperitoneal injection of metformin in an in vivo model promoted endothelial cell proliferation and increased the density of new blood vessels in the spinal cord,thereby improving neurological function.The role of metformin was reversed by compound C,an adenosine monophosphate-activated protein kinase inhibitor,both in vivo and in vitro,suggesting that the adenosine monophosphate-activated protein kinase/endothelial nitric oxide synthase pathway likely regulates metformin-mediated angiogenesis after spinal cord injury.These findings suggest that metformin promotes vascular regeneration in the injured spinal cord by activating the adenosine monophosphate-activated protein kinase/endothelial nitric oxide synthase pathway,thereby improving the neurological function of aged mice after spinal cord injury.

Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids,myofibrillar proteins,chemical composition,antioxidant profile and quality attributes of semimembranosus muscle in goats

Background： Improving the unsaturated fatty acid content of ruminant meat is essential due to the generally saturated nature of fatty acids in ruminant meat and the negative effects this can have on human health. Nonetheless, enhancing the unsaturated fatty acid content of ruminant meat can have adverse effects on the shelf life and quality attributes of the meat. This study assessed the effects of dietary 80 % canola oil and 20 % palm oil blend（CPOB） on fatty acid composition, antioxidants, oxidative spoilage, cholesterol and physicochemical properties of semimembranosus（SM）muscle from goats. Twenty four Boer bucks were randomly assigned to diets containing on dry matter basis 0, 4 and8 % CPOB, fed for 100 d and slaughtered. The carcasses were subjected to a 7 d postmortem refrigerated storage. Al analyses were conducted on the SM muscle.Results： Diet had no effect（P 〉 0.05） on the concentration of free thiol and carbonyl and the band intensity of myosin heavy chain, actin and troponin T. The muscle glycogen, p H, water holding capacity, tenderness, glutathione peroxidase（GPX） activity, total carotenoid, δ-tocopherol, cholesterol and proximate composition did not differ（P 〉 0.05） between diets. The SM muscle from goats fed 4 and 8 % CPOB had lower（P 〈 0.05） concentration of C14：0 and C16：0 and higher（P 〈 0.05） concentration of C18：1 trans-11, C18：1ω-9, C18：3ω-3, C20：5ω-3 and C22：5ω-3 than the SM muscle from the control goats. Dietary CPOB increased（P 〈 0.05） the concentration of α and γ tocopherol and meat redness（a＊） on d1 and 4 postmortem. Regardless of diet, antioxidant vitamins, and shear force decreased（P 〈 0.05） while drip loss, lipid and protein oxidation increased（P 〈 0.05） as postmortem storage progressed.Conclusion： Results evince that dietary CPOB can be used as a management tool to enhance the beneficial fatty acids and antioxidant contents of chevon without deleterious effects on its physicochemical properties and shelf life.

13C Protein Oxidation in Breath: Is It Relevant for the Whole Body Protein Status?

Introduction: The kinetics of protein oxidation, monitored in breath, and its contribution to the whole body protein status is not well established. Objectives: To analyze protein oxidation in various metabolic conditions we developed/validated a 13C-protein oxidation breath test using low enriched milk proteins. Method/Design: 30 g of naturally labeled 13C-milk proteins were consumed by young healthy volunteers. Breath samples were taken every 10 min and 13CO2 was measured by Isotope Ratio Mass Spectrometry. To calculate the amount of oxidized substrate we used: substrate dose, molecular weight and 13C enrichment of the substrate, number of carbon atoms in a substrate molecule, and estimated CO2-production of the subject based on body surface area. Results: We demonstrated that in 255 min 20% ± 3% (mean ± SD) of the milk protein was oxidized compared to 18% ± 1% of 30 g glucose. Postprandial kinetics of oxidation of whey (rapidly digestible protein) and casein (slowly digestible protein) derived from our breath test were comparable to literature data regarding the kinetics of appearance of amino acids in blood. Oxidation of milk proteins was faster than that of milk lipids (peak oxidation 120 and 290 minutes, respectively). After a 3-day protein restricted diet (~10 g of protein/day) a decrease of 31% ± 18% in milk protein oxidation was observed compared to a normal diet. Conclusions: Protein oxidation, which can be easily monitored in breath, is a significant factor in protein metabolism. With our technique we are able to characterize changes in overall protein oxidation under various meta-bolic conditions such as a protein restricted diet, which could be relevant for defining optimal protein intake under various conditions. Measuring protein oxidation in new-born might be relevant to establish its contribution to the protein status and its age-dependent development.

Expression of inducible nitric oxide synthase induced by lipid-associated membrane proteins of Ureaplasma urealyticum is regulated by nuclear factor κB-mediated mechanism in murine macrophages

The aim was to investigate the molecular mechanisms responsible for the inducible nitric oxide synthase （iNOS） gene expression stimulated by lipid associated membrane proteins （LAMPs） of Ureaplasma urealytictan （ U. urealyticum ）. Detection of NO, the expression of iNOS and the activation of nuclear factor κB （NF-κB） in direct response to U. urealyticum LAMPs in a murine macrophages, the effects of pyrrolidine dithiocarbamate （PDTC）, an inhibitor of NF-κB and of cycloheximide （CHX）, a protein synthase inhibitor were available. The results indicated that U. urealyticum LAMPs stimulated mouse macrophages to express iNOS and thus produce NO in dose- and time-dependent manner by activating NF-κB. The expression of iNOS, NO production and the activation of NF-κB were inhibited by U. urealyticum LAMPs combination with PDTC or CHX. In conclusion, our findings suggest that U. urealyticum may be an etiological factor to certain diseases due to its ability to stimulate the expression of iNOS, which is probably mediated through the activation of NF-κB.

Evaluation of Oxidative Stress in Colorectal Cancer Patients

Objective To evaluate the oxidative stress in patients with colorectal cancer and to investigate the relationship between oxidative stress and colorectal cancer. Methods Seventy-six subjects were divided into two groups （36 colorectal cancer patients as the study group and 40 normal healthy individuals as the control group）. Their protein oxidation, DNA damage, lipid peroxidation and antioxidants, vitamin C, vitamin E, glutathione （GSH）, and antioxidative enzymes in serum were detected. Results The levels of protein carbonyl and advanced oxidation protein products （AOPP） were significantly higher in the study group than in the control group （P〈0.01）. Serum 8-OHdG was significantly increased in the study group compared to the control group （P〈0.01）. However, the mean serum level of MDA and conjugated diene was lower in the study group than in the control group （P〈0.01）. The activity of antioxidative enzymes was significantly decreased in the study group compared to the control group （P〈0.01）. Serum vitamins C and E concentrations were significantly reduced in the study group compared to the control group （P〈0.01）. Conclusion Colorectal cancer is associated with oxidative stress, and assessment of oxidative stress and given antioxidants is important for the treatment and prevention of colorectal cancer.

p53 antibodies,metallothioneins,and oxidative stress markers in chronic ulcerative colitis with dysplasia

AIM:To investigate the role of p53 antibodies (p53Abs),metallothioneins (MTs) and oxidative stress markers in the early detection of dysplasia in chronic ulcerative colitis (UC).METHODS:The study included 30 UC patients,15 without dysplasia (group Ⅱ) and 15 with dysplasia (group Ⅲ),in addition to 15 healthy volunteers (group Ⅰ,control subjects).The enzyme-linked immunosorbent assay technique was used to measure serum p53Abs and MTs,while advanced oxidation protein products (AOPPs),and reduced glutathione (GSH) levels were measured by spectrophotometric method in all subjects.RESULTS:In group Ⅱ and group Ⅲ compared to group Ⅰ,there were significant increases in serum levels of AOPPs (145.94 ± 29.86 μmol/L and 192.21 ± 46.71 μmol/L vs 128.95 ± 3.06 μmol/L,P < 0.002 and P <0.001,respectively),MTs (8.18 ± 0.35 μg/mL and 9.20 ± 0.58 μg/mL vs 6.12 ± 0.25 μg/mL,P < 0.05 and P < 0.05,respectively),and p53Abs (20.19 ± 3.20 U/mL and 34.66 ± 1.34 U/mL vs 9.42 ± 1.64 U/mL,P < 0.001 and P < 0.001,respectively).There were significantly higher levels of AOPPs (P < 0.05) and p53Abs (P < 0.001) in UC patients with dysplasia compared to those without dysplasia,while MTs showed no significant difference between the 2 groups (P > 0.096).In contrast,GSH levels showed a significant decrease in both patients' groups (1.87 ± 0.02 μmol/mL and 1.37 ± 0.09 μmol/mL vs 2.49 ± 0.10 μmol/mL,P < 0.05 and P < 0.05 in groups Ⅱ and Ⅲ,respectively) compared with group Ⅰ,and the levels were significantly lower in group Ⅲ than group Ⅱ (P < 0.05).There was a positive correlation between AOPPs and both MTs (r=0.678,P < 0.001) and p53Abs (r=0.547,P < 0.001),and also between p53Abs and MTs (r=0.739,P < 0.001).There was a negative correlation between AOPPs and GSH (r =-0.385,P < 0.001),and also between GSH and both MTs (r=-0.662,P < 0.001) and p53Abs (r=-0.923,P < 0.001).CONCLUSION:Oxidative stress and oxidative cellular damage play an important role in the pathogenesis of chronic UC and the associated carcinogenetic process.p53Abs levels could help in early detection of dysplasia in these conditions.

Application of Natural Antioxidants from Strawberry Tree(Arbutus unedo L.) and Dog Rose(Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage

The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （sodium ascorbate and nitrite） was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence （P） or absence （C） of antioxidant additives. Thiobarbituric acid reactive substances （TBARS）-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity （P-frankfurters）. Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.

Influence of peanut skin extract on shelf-life of sheep patties

Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during storage.Methods: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at(2 ± 1)C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics.Results: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene(BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT.Conclusions: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants(BHT) for increasing the quality and extending the shelf-life of sheep patties.

Association between heat stress and oxidative stress in poultry;mitochondrial dysfunction and dietary interventions with phytochemicals

Heat as a stressor of poultry has been studied extensively for many decades; it affects poultry production on a worldwide basis and has significant impact on well-being and production. More recently, the involvement of heat stress in inducing oxidative stress has received much interest. Oxidative stress is defined as the presence of reactive species in excess of the available antioxidant capacity of animal cells. Reactive species can modify several biologically cellular macromolecules and can interfere with cell signaling pathways. Furthermore, during the last decade, there has been an ever-increasing interest in the use of a wide array of natural feed-delivered phytochemicals that have potential antioxidant properties for poultry. In light of this, the current review aims to（1） summarize the mechanisms through which heat stress triggers excessive superoxide radical production in the mitochondrion and progresses into oxidative stress,（2） illustrate that this pathophysiology is dependent on the intensity and duration of heat stress,（3） present different nutritional strategies for mitigation of mitochondrial dysfunction, with particular focus on antioxidant phytochemicals.Oxidative stress that occurs with heat exposure can be manifest in all parts of the body; however, mitochondrial dysfunction underlies oxidative stress. In the initial phase of acute heat stress, mitochondrial substrate oxidation and electron transport chain activity are increased resulting in excessive superoxide production. During the later stage of acute heat stress, down-regulation of avian uncoupling protein worsens the oxidative stress situation causing mitochondrial dysfunction and tissue damage. Typically, antioxidant enzyme activities are upregulated. Chronic heat stress, however, leads to downsizing of mitochondrial metabolic oxidative capacity, up-regulation of avian uncoupling protein, a clear alteration in the pattern of antioxidant enzyme activities, and depletion of antioxidant reserves.Some phytochemicals, such as various types of flavonoids and related compounds, were shown to be beneficial in chronic heat-stressed poultry, but were less or not effective in non-heat-stressed counterparts. This supports the contention that antioxidant phytochemicals have potential under challenging conditions. Though substantial progress has been made in our understanding of the association between heat stress and oxidative stress, the means by which phytochemicals can alleviate oxidative stress have been sparsely explored.

Artificial rearing influences the morphology,permeability and redox state of the gastrointestinal tract of low and normal birth weight piglets

Background： In this study the physiological implications of artificial rearing were investigated. Low（LBW） and normal birth weight（NBW） piglets were compared as they might react differently to stressors caused by artificial rearing. In total, 42 pairs of LBW and NBW piglets from 16 litters suckled the sow until d19 of age or were artificially reared starting at d3 until d19 of age. Blood and tissue samples that were collected after euthanasia at 0, 3, 5, 8 and 19 d of age. Histology, ELISA, and Ussing chamber analysis were used to study proximal and distal small intestine histomorphology, proliferation, apoptosis, tight junction protein expression, and permeability. Furthermore, small intestine,liver and systemic redox parameters（GSH, GSSG, GSH-Px and MDA） were investigated using HPLC.Results： LBW and NBW artificially reared piglets weighed respectively 40 and 33% more than LBW and NBW sowreared piglets at d19（P 〈 0.01）. Transferring piglets to a nursery at d3 resulted in villus atrophy, increased intestinal FD-4 and HRP permeability and elevated GSSG/GSH ratio in the distal small intestine at d5（P 〈 0.05）. GSH concentrations in the proximal small intestine remained stable, while they decreased in the liver（P 〈 0.05）. From d5 until d19, villus width and crypt depth increased, whereas PCNA, caspase-3, occludin and claudin-3 protein expressions were reduced. GSH,GSSG and permeability recovered in artificially reared piglets（P 〈 0.05）.Conclusion： The results suggest that artificial rearing altered the morphology, permeability and redox state without compromising piglet performance. The observed effects were not depending on birth weight.

5-Hexylidene-4-propylamino-1,5-dihydroimidazol-2-one formed from Cu-catalyzed oxidation with implication for the structure of a His-Lys cross-link

Cu-catalyzed oxidation of 5-hexyl-1,3-dihydroimidazo-2-one (1) in the presence of propylamine, as surrogates for the oxidized His side chain and Lys side chain, was investigated. 5-Hexylidene-4-propylamino-1,5-dihydroimidazol-2-one (2), a model His-Lys cross-link product, was isolated and structurally characterized by NMR and mass spectrometry.

Advanced oxidation protein products induce monocyte chemoattractant protein-1 expression via p38 mitogen-activated protein kinase activation in rat vascular smooth muscle cells

Background Advanced oxidation protein products （AOPPs） are new uremic toxins reported by Witko-Sarsat in 1996, which are associated with the pathogenesis of atherosclerosis. However, the mechanisms by which AOPPs enhance atherosclerosis have not been fully understood. Monocyte chemoattractant protein-1 （MCP-1） is a chemokine which stimulates migration of monocytes and plays a critical role in the development of atherosclerosis. In this study, we investigated the effect of AOPPs on MCP-1 expression in cultured vascular smooth muscle cells （VSMCs）.

Stimulatory effect of puerarin on bone formation through co-activation of nitric oxide and bone morphogenetic protein-2/ mitogen-activated protein kinases pathways in mice

Background Estrogen deficiency results in loss of bone mass compounds with estrogen-like activity that bind to estrogen receptors effect of the phytoestrogen puerarin on adult mouse osteoblasts. Methods Osteoblast cells were harvested from 8-month old female Phytoestrogens are plant-derived non-steroidal The main aim of this study was to investigate the mprinting control region （ICR） mice. The effects of puerarin stimulation on the proliferation, differentiation and maturation of osteoblasts were examined. The production of nitric oxide （NO） and the expression of bone morphogenetic protein-2 （BMP-2）, SMAD4, mitogen-activated protein kinases （MAPK）, core binding factor all runt-related transcription factor 2 （Cbfal/Runx2）, osteoprotegerin （OPG）, and receptor activator of NF-KB ligand （RANKL） genes were analyzed. The activation of signal pathways was further confirmed by specific pathway inhibitors. Results The osteoblast viability reached its maximum at 10-8 mol/L puerarin. At this concentration, puerarin increases the proliferation and matrix mineralization of osteoblasts and promotes NO synthesis. With 108 mol/L puerarin treatment, BMP-2, SMAD4, Cbfal/Runx2, and OPG gene expression were up-regulated, while the RANKL gene expression is down-regulated. Concurrent treatment involving the （bone morphogenetic protein） BMP antagonist Noggin or the NOS inhibitor L-NAME diminishes puerarin induced cell proliferation, Alkaline phosphatase （ALP） activity, NO production, as well as the BMP-2, SMAD4, Cbfal/Runx2, OPG, and RANKL gene expression. Conclusions In this in vitro study, we demonstrate that puerarin is a bone anabolic agent that exerts its osteogenic effects through the induction of BMP-2 and NO synthesis, subsequently regulating Cbfal/Runx2, OPG, and RANKL gene expression. This effect may contribute to its induction of osteoblast proliferation and differentiation, resulting in bone formation.

Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets

Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (−3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets.

Changes of meat proteins during processing and their impacts on meat quality

Protein is a major component in muscles.Biochemical or chemical changes occur during processing of fresh meat and meat products,which positively or negatively affects meat quality attributes.In this review,we discussed research progress in three aspects:(1)protein modification,degradation and meat quality of fresh meat,(2)protein changes and quality of meat products,and(3)protein digestion.It is emphasized that protein degradation is good for meat tenderization and the production of precursors for meat flavor and taste.However,protein oxidation has the beneficial and detrimental effects in different ways.Moderate oxidation should be acceptable in terms of meat eating quality and nutritional values,but heavy oxidation should be avoided.

Microencapsulated phenolic-rich extract from juice processing grape pomace(Vitis labrusca.Isabella Var):Effects on oxidative stability of raw and pre-cooked bovine burger

Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat products.In this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold storage.Three hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein oxidation.The microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g−1 for DPPH,ABTS and FRAP,respectively.Lower values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg MDA.kg−1,respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated extract.Similar behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM carbonyl.mg−1 in SEB,LEB and MEB,respectively.Thus,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold storage.The results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.

Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle

In this study,the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle(SAM)were evaluated.After heat treatments,the proteins in SAM exhibited different degrees of oxidation,aggregation and degradation.For both heat treatments,the increase of carbonyl and dityrosine contents and the decrease of free sulfhydryl groups and surface hydrophobicity of proteins in SAM were observed along with increasing heat temperature.Meanwhile,with increasing heat temperature,there was a progressive transition fromα-helix toβ-sheet in protein secondary structure.However,the protein solubility first increased and then decreased with increasing temperature.Among which,the solubility of 160℃-treated samples was the highest,which were 21.02%and 20.32%for air frying and baking.The protein digestive properties which reflected by the degree of hydrolysis(DH),soluble amino groups and soluble peptides showed a trend of increasing first and then decreasing with increasing temperature.After gastrointestinal digestion,the DH,soluble amino groups and soluble peptides of 160℃-treated SAMs cooking by air frying were 69.96%,61.14%and 39.33%,respectively,which were significantly higher than all other samples including the fresh ones.Correlation analysis showed that the protein digestive indexes were positively correlated with solubility,free sulfhydryl content and surface hydrophobicity,and negatively correlated with protein carbonyl content,dityrosine content and protein aggregation degree.These results provide evidence for knowing more about the effects of dry heat treatments on physicochemical and digestive properties of aquatic muscle food.