Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?

2019 ◽  
Vol 43 (11) ◽  
Author(s):  
Burcu Öztürk‐Kerimoğlu ◽  
Berker Nacak ◽  
Vasfiye Hazal Özyurt ◽  
Meltem Serdaroğlu
Keyword(s):  
Protein Oxidation ◽  
In Vitro Digestibility ◽  
Lipid Formulation ◽  
Heat Treated ◽  
Fermented Sausages

scholarly journals Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2876 ◽  
Author(s):  
Di Zhao ◽  
Thao T. Le ◽  
Lotte Bach Larsen ◽  
Yingqun Nian ◽  
Cong Wang ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Model System ◽  
In Vitro Digestibility ◽  
Lactose Hydrolysis ◽  
Hydrolysis Method ◽  
Model Study ◽  
C Terminus ◽  
Heat Treated ◽  
Peptide Profiles

One of the conventional ways to produce lactose-hydrolyzed (LH) milk is via the addition of commercial lactases into heat-treated milk in which lactose is hydrolyzed throughout storage. This post-hydrolysis method can induce proteolysis in milk proteins due to protease impurities remaining in commercial lactase preparations. In this work, the interplay between lactose hydrolysis, proteolysis, and glycation was studied in a model system of purified β-casein (β-CN), lactose, and lactases using peptidomic methods. With a lactase presence, the proteolysis of β-CN was found to be increased during storage. The protease side-activities mainly acted on the hydrophobic C-terminus of β-CN at Ala, Pro, Ile, Phe, Leu, Lys, Gln, and Tyr positions, resulting in the formation of peptides, some of which were N-terminal glycated or potentially bitter. The proteolysis in β-CN incubated with a lactase was shown to act as a kind of “pre-digestion”, thus increasing the subsequent in vitro digestibility of β-CN and drastically changing the peptide profiles of the in vitro digests. This model study provides a better understanding of how the residual proteases in commercial lactase preparations affect the quality and nutritional aspects of β-CN itself and could be related to its behavior in LH milk.

Retention of Lysine in Foods Processed with Microwave and Conventional Heating

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Supreetha S ◽  
Purnima Kaul Tiku ◽  
Jamuna Prakash
Keyword(s):  
Reference Sample ◽  
Heat Processing ◽  
Conventional Heating ◽  
Whey Protein Concentrate ◽  
In Vitro Digestibility ◽  
Lysine Content ◽  
Moist Heat ◽  
Dry Heat ◽  
Heat Treated

The effect of moist and dry heat processing on lysine content of selected foods was investigated. Two moist heat (open and closed vessel) and dry heat (microwave and hot air oven) methods were chosen for processing samples from cereal, oilseed and pulse groups with whey protein concentrate as reference sample. Unheated samples served as controls. The samples were analysed for protein content, available lysine by fluorodinitrobenzene method and for in vitro protein digestibility (IVPD). Results indicated that in moist heat-treated samples lysine retention was between 69 – 83%. Dry heat treatment resulted in a greater loss of lysine, which was proportional to the degree of heating. The retention of lysine in dry heat-treated samples ranged from 31 to 65 %. All heated samples had higher digestibility than their raw controls. In between methods of heating, the IVPD of dry heat-treated samples were slightly lower than moist heat-treated samples. It can be concluded that heat treatments increase the in vitro digestibility of proteins but lysine content was affected adversely.

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

Meat Science ◽  
2008 ◽  
Vol 79 (4) ◽  
pp. 777-783 ◽  
Author(s):  
Véronique Santé-Lhoutellier ◽  
Erwan Engel ◽  
Laurent Aubry ◽  
Philippe Gatellier
Keyword(s):  
Protein Oxidation ◽  
Myofibrillar Protein ◽  
In Vitro Digestibility

scholarly journals Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

2022 ◽  
Vol 6 (1) ◽  
Author(s):  
Alexandra E. Hall ◽  
Carmen I. Moraru
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Protein Digestibility ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Pea Protein ◽  
Structural Modifications ◽  
Heat Treated

AbstractThe effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.

Effect of protein oxidation on the in vitro digestibility of soy protein isolate

2013 ◽  
Vol 141 (3) ◽  
pp. 3224-3229 ◽  
Author(s):  
Nannan Chen ◽  
Mouming Zhao ◽  
Weizheng Sun
Keyword(s):  
Soy Protein ◽  
Protein Oxidation ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
In Vitro Digestibility

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Radiofrequency Irradiation Modulates TRPV1-Related Burning Sensation in Rosacea

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1424
Author(s):  
Seyeon Oh ◽  
Myeongjoo Son ◽  
Joonhong Park ◽  
Donghwan Kang ◽  
Kyunghee Byun
Keyword(s):  
Burning Sensation ◽  
In Vivo Model ◽  
Molecular Evidence ◽  
Exposed Skin ◽  
Heat Treated ◽  
Vitro Model ◽  
Effective Use ◽  
Inflammatory Molecules

Rosacea is a skin inflammatory condition that is accompanied by not only redness and flushing but also unseen symptoms, such as burning, stinging, and itching. TRPV1 expression in UVB-exposed skin can lead to a painful burning sensation. Upregulated TRPV1 expression helps release neuropeptides, including calcitonin gene-related peptide, pituitary adenylate cyclase-activating polypeptide, and vasoactive intestinal peptide, which can activate macrophage and inflammatory molecules. In this study, we found that radiofrequency (RF) irradiation reduced TRPV1 activation and neuropeptide expression in a UVB-exposed in vivo model and UVB- or heat-treated in an in vitro model. RF irradiation attenuated neuropeptide-induced macrophage activation and inflammatory molecule expression. Interestingly, the burning sensation in the skin of UVB-exposed mice and patients with rosacea was significantly decreased by RF irradiation. These results can provide experimental and molecular evidence on the effective use of RF irradiation for the burning sensation in patients with rosacea.

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