NDLI: High pressure processing of meat: effects on ultrastructure and protein digestibility

Please wait, while we are loading the content...

Water-in-oil microemulsions versus emulsions as carriers of hydroxytyrosol: an in vitro gastrointestinal lipolysis study using the pHstat technique

Enhanced anti-oxidative effect of fermented Korean mistletoe is originated from an increase in the contents of caffeic acid and lyoniresinol

Protective effects of ginsenoside Re on lipopolysaccharide-induced cardiac dysfunction in mice

Supplemental levels of iron and calcium interfere with repletion of zinc status in zinc-deficient animals

The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions

Dietary arginine and N-carbamylglutamate supplementation enhances the antioxidant statuses of the liver and plasma against oxidative stress in rats

A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse

Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

Antiulcer and antiproliferative properties of spent brewer's yeast peptide extracts for incorporation into foods

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods

Mediterranean diet and faecal microbiota: a transversal study

Peanut protein structure, polyphenol content and immune response to peanut proteins in vivo are modulated by laccase

Encapsulation of piceatannol, a naturally occurring hydroxylated analogue of resveratrol, by natural and modified cyclodextrins

Heat-killed and live Lactobacillus reuteri GMNL-263 exhibit similar effects on improving metabolic functions in high-fat diet-induced obese rats

High pressure processing of meat: effects on ultrastructure and protein digestibility

Fucoidan from Undaria pinnatifida prevents vascular dysfunction through PI3K/Akt/eNOS-dependent mechanisms in the l-NAME-induced hypertensive rat model

Dietary peptides from the non-digestible fraction of Phaseolus vulgaris L. decrease angiotensin II-dependent proliferation in HCT116 human colorectal cancer cells through the blockade of the renin–angiotensin system

Enhancing the hepatic protective effect of genistein by oral administration with stachyose in mice with chronic high fructose diet consumption

Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins in human and bovine colostrum and mature milk samples through iTRAQ labeling

Proteomic analysis of ginsenoside Re attenuates hydrogen peroxide-induced oxidative stress in human umbilical vein endothelial cells

Bioavailability studies and anticancer properties of malvidin based anthocyanins, pyranoanthocyanins and non-oxonium derivatives

Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats

Back cover

Food & Function Vol - 7 Issue - 4

Food & Function Vol - 7 Issue - 3

Food & Function Vol - 7 Issue - 2

Food & Function Vol -6

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

High pressure processing of meat: effects on ultrastructure and protein digestibility

Content Provider	Royal Society of Chemistry (RSC)
Author	Irastorza, Marion Astruc, Thierry Kaur, Lovedeep Cui, Jian Loison, Olivier Vénien, Annie Boland, Mike
Copyright Year	2016
Abstract	The effects of high pressure processing (HPP, at 175 and 600 MPa) on the ultrastructure and in vitro protein digestion of bovine longissimus dorsi muscle meat were studied. HPP caused a significant change in the visual appearance and texture of the meat subjected to HPP at 600 MPa so that it appeared similar to cooked meat, unlike the meat subjected to HPP at 175 MPa that showed no significant visible change in the colour and texture compared to the raw meat. The muscles were subjected to digestion under simulated gastric conditions for 1 h and then under simulated small-intestinal conditions for a further 2 h. The digests were analysed using gel electrophoresis (SDS-PAGE) and ninhydrin assay for amino N. The effect of the acid conditions of the stomach alone was also investigated. Reduced SDS-PAGE results showed that pepsin-digested (60 min) HPP meats showed fewer proteins or peptides of high molecular weight than the pepsin-digested untreated meat, suggesting more breakdown of the parent proteins in HPP-treated meats. This effect was more pronounced in the muscles treated at 600 MPa. These results are in accordance with microscopy results, which showed greater changes in the myofibrillar structure after simulated gastric digestion of the sample processed at 600 MPa than at 175 MPa. Transmission electron microscopy also showed the presence of protein aggregates in the former sample, resulting probably from protein denaturation of sarcoplasmic proteins, in the subcellular space and between myofibrils; along with cell contraction (similar to that caused by heating) in the former.
Starting Page	2389
Ending Page	2397
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	5
Journal	Food & Function
DOI	10.1039/c5fo01496d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Pascalization Ultrastructure Protein Longissimus Gel electrophoresis Polyacrylamide gel electrophoresis Ninhydrin Acid Microscopy Transmission electron microscopy Denaturation (biochemistry) Myofibril
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effects of Postmortem Storage on Muscle Protein Degradation: Analysis by SDS-Polyacrylamide Gel Electrophoresis

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

High pressure induced changes on sarcoplasmic protein fraction and quality indicators.

Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

Effect of nalidixic acid on the morphology and protein expression of Pseudomonas aeruginosa.

In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)

The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation.

Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein.

High pressure processing of meat: effects on ultrastructure and protein digestibility

Similar Documents

Effects of Postmortem Storage on Muscle Protein Degradation: Analysis by SDS-Polyacrylamide Gel Electrophoresis

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

High pressure induced changes on sarcoplasmic protein fraction and quality indicators.

Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

Effect of nalidixic acid on the morphology and protein expression of Pseudomonas aeruginosa.

In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)

The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation.

Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein.

High pressure processing of meat: effects on ultrastructure and protein digestibility