Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere.

08:00 EDT 4th July 2019 | BioPortfolio

Summary of "Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere."

Protein oxidation of beef patties stored in high oxygen modified atmosphere packaging for 9 days was investigated. Meat was either stored in the dark, under light, or in the dark with addition of FeCl/HO/myoglobin (forced oxidation). SDS-PAGE analysis showed high degree of protein polymerization for meat exposed to light, compared to the other samples. Light exposure induced reducible (disulfide) and non-reducible cross-links, while mainly disulfides were formed in meat stored in the dark. Light exposure was responsible for 58% loss of free thiols (Cys residues). No significant loss of other amino acid residues was observed and none of the most common oxidation products of tryptophan, tyrosine, and phenylalanine were detected. Intrinsic fluorescence measurements of tryptophan showed 27% loss in samples exposed to light, which was ascribed to loss of protein solubility via protein polymerization rather than tryptophan oxidation. Protein carbonyls were mainly detected in forced oxidized samples at Day 0.


Journal Details

This article was published in the following journal.

Name: Food chemistry
ISSN: 1873-7072
Pages: 125132


DeepDyve research library

PubMed Articles [22639 Associated PubMed Articles listed on BioPortfolio]

Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.

To enhance the oxidative stability of organogels made from canola oil, 40 ppm sesamol was added to beeswax-based organogels stored under ultraviolet (UV) light irradiation and 60 or 100 °C thermal ox...

A study on fluoroscopic images in exposure reduction techniques - Focusing on the image quality of fluoroscopic images and exposure images.

The quality of the present day fluoroscopic images is sufficiently high for use as exposure images depending on the environment where the fluoroscopic images are recorded. In some facilities which use...

Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.

The aim of this work was to evaluate the effect of different concentrations of probiotic strain Lactobacillus plantarum TN8 on the quality and safety of raw minced beef after 10 days of refrigerated...

Non-natural Photoenzymatic Controlled Radical Polymerization Inspired by DNA Photolyase.

Inspired by DNA photolyase, a non-natural photoenzymatic catalysis of common flavoproteins is developed for controlled radical polymerization under irradiation of visible light. This photoenzymatic po...

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations.

Temperature-time combinations (TTC) effects on beef fatty acid (FA) composition, moisture content and oxidative traits were investigated. TTC were designed so temperatures were constant over each time...

Clinical Trials [7216 Associated Clinical Trials listed on BioPortfolio]

The Consumption of Beef on Appetite and Cognitive Function

The purpose of the main study is to determine whether the daily consumption of protein-rich meals containing high quality, lean beef products improves appetite control and cognitive functi...

Beef Protein Supplementation in Endurance Athletes

The aim of this project is to investigate the potential benefits of combining a new protein beef hydrolysates extract with a regular endurance training programme on (a) body composition (b...

Are the "Ounce-equivalents" in the Protein Foods Groups Really Equivalent?

The investigators will determine effects of different sources of protein on whole-body net protein synthesis and muscle protein synthesis in young healthy participants.

The Beef WISE Study: Beef's Role in Weight Improvement, Satisfaction, and Energy

This is a 6 month long study to evaluate the inclusion or exclusion of beef within a weight loss program.

Effects of Dietary Protein Intake From Beef/Pork and Soy/Legumes on Appetite, Mood, and Weight Loss

The primary aims of this study are to assess the effects of habitual dietary protein intakes across the acceptable macronutrient distribution range with lean beef/pork or soy/legumes as th...

Medical and Biotech [MESH] Definitions

The hardening or polymerization of bonding agents (DENTAL CEMENTS) via exposure to light.

Light sources used to activate polymerization light-cured orthodontic adhesives (DENTAL CEMENTS). Degree of cure and bond strength depends on exposure time, wavelength, and intensity of the curing light.

The hardening or polymerization of bonding agents (DENTAL CEMENTS) via exposure to light.

A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat.

Flavoproteins that function as circadian rhythm signaling proteins in ANIMALS and as blue-light photoreceptors in PLANTS. They are structurally-related to DNA PHOTOLYASES and it is believed that both classes of proteins may have originated from an earlier protein that played a role in protecting primitive organisms from the cyclical exposure to UV LIGHT.

Quick Search

DeepDyve research library

Relevant Topic

Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...

Searches Linking to this Article