scholarly journals Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

2019 ◽  
Vol 3 (2) ◽  
pp. 156-156
Author(s):  
M. M. Hasan ◽  
V. Sood ◽  
C. Erkinbaev ◽  
J. Paliwal ◽  
S. Suman ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Oxidation Products ◽  
Colour Stability ◽  
Longissimus Lumborum ◽  
Lipid And Protein Oxidation ◽  
Psoas Major

scholarly journals Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. M. Hasan ◽  
V. Sood ◽  
C. Erkinbaev ◽  
J. Paliwal ◽  
S. Suman ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Ageing Time ◽  
Protein Carbonyl ◽  
Oxidation Products ◽  
Protein Carbonyl Content ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Ageing Period ◽  
Psoas Major

ObjectivesTo compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products and determine their influence on color stability in two bison muscles (longissimus lumborum [LL; color stable] and psoas major [PM; color labile]).Materials and MethodsA total of 10 longissimus lumborun (LL) and 10 psoas major (PM) from five A1 grade bison carcasses were obtained from a commercial slaughter plant within 48 h post-mortem. From each muscle, a 10-cm thick piece was removed and subsampled for evaluation of pH, MDA (by thiobarbituric acid assay), HNE (by ELISA) and CAR (by 2,4-dinitrophenylhydrazine). These measurements allowed the establishment of a baseline for the different oxidation products. The remainder of the muscles were cut into two equal portions, and each portion was vacuum-packaged and assigned to an ageing period of 7 and 14 d at 2°C. At the end of each ageing period, each muscle portion was removed from their packages, pH measured, and steaks obtained for sensory (muscle and discoloration scores) and instrumental color measurements (L*, a* and b*) over 5 d of retail display, and for estimation of MDA, HNE and CAR. After 5 d in retail display and following color and pH measurements the steaks were removed and collected for MDA, HNE and CAR determination. Data were analyzed as a completely randomized design with a split-split plot arrangement. Additionally, correlation and regression analysis were performed to identify the influence of the measured attributes on color.ResultsRegardless of the ageing time, LL showed greater redness and lower surface discoloration by instrumental (a* value; P = 0.04) and sensory (P < 0.01) color evaluation than PM at the end of the retail display. Furthermore, LL exhibited lower MDA, HNE and CAR content compared to PM (P < 0.05). A three-way interaction (muscle × ageing time × retail day display) was detected on MDA content, where PM presented a higher level of MDA with increasing ageing time and retail display than LL (P = 0.02). The pH was not different between LL and PM (P > 0.05) steaks.In both muscles, Pearson (r) and Spearman (rs) correlation coefficients indicated that MDA was the oxidation compound showing the highest correlation to a* (r = –0.78; P < 0.01) and discoloration (rs = 0.81; P < 0.01) scores, followed by a moderate correlation with HNE and CAR (r or rs < 0.7; P < 0.01). The pH did not exhibit correlation with color traits, except for lightness, in both muscles. For the stepwise regression analysis, the main variable entered into the equation for predicting a*, color and discoloration score in PM muscle was MDA with an R2 of 0.72, 0.75 and 0.78, respectively, while for LL muscle, MDA presented an R2 of 0.62, 0.68 and 0.66;, respectively. The pH, HNE and CAR only explained an additional 2% of the variation in those attributes.ConclusionThe results of color attributes corroborated that bison LL is a color-stable muscle due to the lower level of protein and lipid oxidation products developed during storage and retail display compared to PM muscle, which is considered color-labile muscle. The MDA seemed to have remarkable importance in the color deterioration than HNE and CAR, particularly in bison PM muscle.

scholarly journals The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 81-90 ◽  
Author(s):  
Gerlane F. De Brito ◽  
Benjamin W.B. Holman ◽  
Shawn R. McGrath ◽  
Michael A. Friend ◽  
Remy van de Ven ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Protein Oxidation ◽  
Colour Stability ◽  
Lipid And Protein Oxidation

Association of total cholesterol/apoB100 with lipid and protein oxidation products in stable angina patients treated with statins

2012 ◽  
Vol 114 (12) ◽  
pp. 1335-1339 ◽  
Author(s):  
Pawel Burchardt ◽  
Piotr Tabaczewski ◽  
Tomasz Synowiec ◽  
Dawid Murawa ◽  
Jakub Żurawski ◽  
...  
Keyword(s):  
Total Cholesterol ◽  
Protein Oxidation ◽  
Stable Angina ◽  
Oxidation Products ◽  
Lipid And Protein Oxidation

scholarly journals Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1748
Author(s):  
Guadalupe Lavado ◽  
Nieves Higuero ◽  
Manuel León-Camacho ◽  
Ramón Cava
Keyword(s):  
Protein Oxidation ◽  
In Vitro Digestion ◽  
Heme Iron ◽  
Conjugated Dienes ◽  
Oxidation Products ◽  
Intestinal Phase ◽  
Simulated Digestion ◽  
Before And After ◽  
Lipid And Protein Oxidation

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion

scholarly journals Nigella and Milk Thistle Seed Oils: Potential Cytoprotective Effects against 7β-Hydroxycholesterol-Induced Toxicity on SH-SY5Y Cells

Biomolecules ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 797
Author(s):  
Souha Hammouda ◽  
Imen Ghzaiel ◽  
Pol Picón-Pagès ◽  
Wiem Meddeb ◽  
Wided Khamlaoui ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Protein Oxidation ◽  
Oxidation Products ◽  
Milk Thistle ◽  
Seed Oils ◽  
Enzymatic Antioxidants ◽  
Ros Production ◽  
Human Neuroblastoma ◽  
Lipid And Protein Oxidation ◽  
The Impact

Oxysterols are assumed to be the driving force behind numerous neurodegenerative diseases. In this work, we aimed to study the ability of 7β-hydroxycholesterol (7β-OHC) to trigger oxidative stress and cell death in human neuroblastoma cells (SH-SY5Y) then the capacity of Nigella sativa and Milk thistle seed oils (NSO and MTSO, respectively) to oppose 7β-OHC-induced side effects. The impact of 7β-OHC, associated or not with NSO or MTSO, was studied on different criteria: cell viability; redox status, and apoptosis. Oxidative stress was assessed through the intracellular reactive oxygen species (ROS) production, levels of enzymatic and non-enzymatic antioxidants, lipid, and protein oxidation products. Our results indicate that 7β-OHC (40 µg/mL) exhibit pr-oxidative and pro-apoptotic activities shown by a decrease of the antioxidant enzymatic activities and an increase of ROS production, lipid, and protein oxidation end products as well as nitrotyrosine formation and caspase 3 activation. However, under the pre-treatment with NSO, and especially with MTSO (100 µg/mL), a marked attenuation of oxidative damages was observed. Our study suggests harmful effects of 7β-OHC consisting of pro-oxidative, anti-proliferative, and pro-apoptotic activities that may contribute to neurodegeneration. NSO and especially MTSO showed potential cytoprotection against the cytotoxicity of 7β-OHC.

scholarly journals Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Ana Paula Amaral de Alcântara Salim ◽  
Surendranath Premakumari Suman ◽  
Anna Carolina Vilhena da Cruz Silva Canto ◽  
Bruno Reis Carneiro da Costa-Lima ◽  
Fernanda Medeiros Viana ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Proximate Composition ◽  
Protein Concentration ◽  
Bos Indicus ◽  
Muscle Metabolism ◽  
Color Stability ◽  
Texture Profile ◽  
Longissimus Lumborum ◽  
Nellore Cattle ◽  
Psoas Major

ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content than their correlative LL. In addition, LL steaks exhibited greater (P<0.05) hardness, springiness, cohesiveness and chewiness than PM steaks. In contrast, protein oxidation was greater (P<0.05) in PM than in LL steaks throughout the storage. The results suggest that the differences of muscle metabolism and composition contributed to the variation on biochemical attributes and texture profile of LL and PM steaks. Muscle-specific strategies are indicated to improve the color stability of PM steaks from grain-finished Bos indicus cattle.

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