• Title, Summary, Keyword: protein oxidation

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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

  • Zahid, Md. Ashrafuzzaman;Seo, Jin-Kyu;Park, Jun-Young;Jeong, Jin-Yeon;Jin, Sang-Keun;Park, Tae-Seon;Yang, Han-Sul
    • Food Science of Animal Resources
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    • v.38 no.5
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    • pp.1029-1042
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    • 2018
  • This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

Expression of Thiol-Dependent Protector Protein from Yeast Enhances the Resistance of Escherichia coli to Menadione

  • Park, Jeen-Woo;Ahn, Soo-Mi;Kim, Eun-Ju;Lee, Soo-Min
    • BMB Reports
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    • v.29 no.6
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    • pp.513-518
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    • 1996
  • A soluble protein from Saccharomyces cerevisiae specifically provides protection against a thiolcontaining oxidation system but not against an oxidation system without thiol. This 25-kDa protein was thus named thiol-dependent protector protein (TPP). The role of TPP in the cellular defense against oxidative stress was investigated in Escherichia coli containing an expression vector with a yeast genomic DNA fragment that encodes TPP (strain YP) and a mutant in which the catalytically essential amino acid in the active site of TPP (Cys-47) has been replaced with alanine by site-directed mutagenesis (strain YPC47A). There was a distinct difference between these two strains in regard to viability, modulation of activities of superoxide dismutase and catalase, and the oxidative damage of DNA upon exposure to menadione. These results suggest that TPP may play a direct role in the cellular defense against oxidative stress by functioning as an antioxidant protein.

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L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical

  • Xu, Peng;Zheng, Yadong;Zhu, Xiaoxu;Li, Shiyi;Zhou, Cunliu
    • Asian-Australasian Journal of Animal Sciences
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    • v.31 no.6
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    • pp.905-913
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    • 2018
  • Objective: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. Methods: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured. Results: Compared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity. Conclusion: Both Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products.

Food Quality and Shelf-life of Korean Commercial Fried Kamaboko (시판어묵의 식품학적 품질과 저장안정성)

  • Ryu, Hong-Soo;Choi, Nam-Do;Lee, So-Yeon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.3
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    • pp.211-219
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    • 2014
  • To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)

  • Lee, Ha-Jung;Kim, Ji-Han;Ji, Da-Som;Lee, Chi-Ho
    • Food Science of Animal Resources
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    • v.39 no.2
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    • pp.296-308
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    • 2019
  • Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

Troglitazone Regulates white Adipose Tissue Metabolism by Activating Genes Involved in Fatty Acid ${\beta}$-Oxidation in High Fat Diet-fed C57BL/6J Mice

  • Jeong, Sun-Hyo;Yoon, Mi-Chung
    • Biomedical Science Letters
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    • v.12 no.4
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    • pp.319-327
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    • 2006
  • This study aimed to determine whether troglitazone stimulates genes related to fatty acid ${\beta}$-oxidation, leading to modulation of white adipose tissue (WAT) metabolism in high fat diet-fed mice. Female C57BL/6J mice were randomly divided into two groups (n=10/group). After they received either a high fat diet or the same high fat diet supplemented with troglitazone for 4 weeks, the effects of troglitazone on gene expression and physiology of WAT were measured using Northern, histological and serological analyses. Administration of troglitazone induced the expression of genes involved in mitochondrial and peroxisomal fatty acid ${\beta}$-oxidation in mesenteric WAT. Troglitazone also significantly increased uncoupling protein 2 mRNA levels. The changes in WAT gene expression were accompanied by reductions in circulating levels of free fatty acids and triglycerides as well as glucose and insulin. Histological studies showed that troglitazone treatment decreased the average size of adipocytes in mesenteric WAT. These results suggest that troglitazone-stimulated WAT expression of genes associated with fatty acid ${\beta}$-oxidation regulates WAT metabolism of high fat diet-fed mice, contributing to improvement of insulin sensitivity.

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Antioxidant Activity of major protein from Panax Ginseng C.A. Meyer.

  • Kim, Min-Jung;Sok, Dai-Eun
    • Proceedings of the PSK Conference
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    • pp.146.1-146
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    • 2003
  • A major protein was isolated from ginseng root (Panax ginseng C.A. Meyer) using a combination of ammonium sulfate fractionation, gel filtration chromatography, ion-exchange FPLC. Electrophoretic and gel permeation chromatographic studies revealed that the major protein, GMP, is composed of two subunits of approximately 28 kDa. In this, investigated the ability of GMP to inhibit the oxidation of low-density lipoprotein (LDL). GMP inhibited $Cu^{2+}$ (5$\mu$M)-promoted oxidation of LDL (125$\mu$g protein/mL) in a dose-dependent mamer (0~5 $\mu$M), with a maximal inhibitor at GMP/copper ratio of 1:10 and an $IC_{50}$ value of 0.2 $\mu$M, as determined by measurement TBARS. (omitted)

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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

  • Choe, Juhui;Kim, Hyun-Wook;Farouk, Mustafa M.;Kim, Yuan H. Brad
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.7
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    • pp.1021-1028
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    • 2017
  • Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

Physical Properties of Protein Films Containing Green Tea Extract and Its Antioxidant Effect on Fish Paste Products (녹차 추출물을 첨가한 Protein Film의 물성 및 어묵에 대한 산패 억제 효과)

  • 이세희;이명숙;박상규;배동호;하상도;송경빈
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.6
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    • pp.1063-1067
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    • 2004
  • To elucidate the effect of protein films containing an antioxidant on lipid oxidation of fish paste products during storage, zein and soy protein isolate (SPI) films containing green tea extract were prepared and their physical properties were examined. Tensile strength and elongation of the protein films decreased by the addition of green tea extract compared to the control. Due to the addition of green tea extract, SPI film had an increase in yellowness, but zein film had a decreased yellowness. Wrapping of fried fish paste products by the zein and SPI films containing the antioxidant retarded lipid oxidation at 2 day storage by 3.6 mg MDA/kg sample and 3.6 mg MDA/kg sample, respectively, for instant fish paste compared to the control. For processed fish paste, they decreased the degree of lipid oxidation by 1.6 mg MDA/kg sample and 0.6 mg MDA/kg sample, respectively.

Effects of Amino Acid Addition on The Lipid Oxidation and Protein Properties in Casein-Fish Oil Model System during Storage (Casein-어유 모델시스템에 있어서 지질산화와 단백질특성변화에 미치는 아미노산 첨가의 영향)

  • 유정희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.19 no.5
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    • pp.387-394
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    • 1990
  • The effect of lysine or methionine addition on the lipid oxidation and protein properties in casein-fish oil model system during the storage of 21 days at 37$^{\circ}C$ was studied. The peroxide and TBA values were increased markedly and the amino acids addition to the system caused to reduce the extent of lipid oxidation in comparison with that of casein-fish oil system which was a control group. Significant changes in fatty acid composition of each group were observed. Polyenoic acid contents were drastically decreased during the storage in the groups with and without the amino acids additions, . And also significant losses of several amino acids were occurred with the reduction of solubility and digestibility of casein during the storage. However no different effects were observed in both additionsof lysine and methionine to the system.

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