A simple centrifugal dehydration force method to characterize water compartments in fresh and post‐mortem fish muscle

Cameron, Ivan L.; Short, Nicholas J.; Fullerton, Gary D.

doi:10.1016/j.cellbi.2006.11.019

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…Recently published reports provide physical evidence for the formation of 4 different non-bulk water fractions/ compartments on proteins and in cells (Fullerton et al, 2006a,b;Fullerton and Amurao, 2006;Fullerton and Rahal, 2007;Cameron et al, 1988aCameron et al, ,b, 1997Cameron et al, , 2007aCameron and Fullerton, 2008;Fullerton and Cameron, 2007). Data in these reports on collagen, globular protein and cells lead to the hypothesis of a molecular stoichiometric hydration model (SHM) applicable to all proteins in and out of cells (Fullerton and Cameron, 2007).…”

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confidence: 99%

Characterization of water of hydration fractions in rabbit skeletal muscle with age and time of post‐mortem by centrifugal dehydration force and rehydration methods

Cameron

Short

Fullerton

2008

Cell Biology International

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Centrifugal dehydration force (CDF) and rehydration isotherm (RHI) methods were used to measure and characterize hydration fractions in rabbit psoas skeletal muscle. The CDF method assessed fluid flow rate from rabbit muscle and hydration capacity of the fractions. Bulk and multiple non-bulk water fractions were identified. The non-bulk water was divisible into the following fractions: two outer non-bulk fractions, a main chain proteins backbone or double water bridge fraction, and a single water bridge fraction. The total non-bulk water amounts to about 85% of the total water in the muscle. The sizes of the water fractions (in g water/g dry mass) agree with a recently proposed molecular stoichiometric hydration model (SHM) applicable to all proteins in and out of cells (Fullerton GD, Cameron IL. Water compartments in cells. Methods Enzymol, 2007; Cameron IL, Fullerton GD. Interfacial water compartments on tendon/collagen and in cells. In: Pollack GH, Chin WC, editors. Phase transitions in cells. Dordrecht, The Netherlands: Springer, 2008). Age of the rabbit significantly slowed the flow rate of the outer non-bulk water fraction by about 50%. Also, muscle of the older rabbit (26 weeks vs. 12 weeks old) had less bulk water and less outer non-bulk water but the same amount of main chain backbone water compared to muscle of the younger rabbit. Increase in time post-mortem from 30min to 4h resulted in rigor mortis and a significantly slower flow rate of water from the outer non-bulk water fraction, which is attributed to muscle contraction, increased packing of contractile elements and increased obstructions to flow of fluid from the muscle fibers.

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Section: Introductionmentioning

confidence: 99%

Characterization of water of hydration fractions in rabbit skeletal muscle with age and time of post‐mortem by centrifugal dehydration force and rehydration methods

Cameron

Short

Fullerton

2008

Cell Biology International

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Interfacial Water Compartments on Tendon/Collagen and in Cells

Cameron¹,

Fullerton²

Phase Transitions in Cell Biology

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Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization

Bchir

Besbes²,

Attia³

et al. 2009

Int J of Food Sci Tech

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Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w ⁄ w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose ⁄ sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar.

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A simple centrifugal dehydration force method to characterize water compartments in fresh and post‐mortem fish muscle

Cited by 3 publications

References 18 publications

Characterization of water of hydration fractions in rabbit skeletal muscle with age and time of post‐mortem by centrifugal dehydration force and rehydration methods

Characterization of water of hydration fractions in rabbit skeletal muscle with age and time of post‐mortem by centrifugal dehydration force and rehydration methods

Interfacial Water Compartments on Tendon/Collagen and in Cells

Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization

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