Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study

Dara, Pavan Kumar; Geetha, Anjana; Mohanty, Upasana; Raghavankutty, Mahadevan; Mathew, Suseela; Nagarajarao, Ravishankar Chandragiri; Anandan, R.

doi:10.1016/j.jobab.2021.04.004

Cited by 49 publications

(28 citation statements)

References 42 publications

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“…The higher bound BPB value demonstrated the unfolding of the MP structure, thus exposing more non-polar amino acid residues [ 31 ]. A previous study reported similar results that the surface hydrophobicity of the tuna sample was the highest among all samples [ 10 ]. Strong hydrophobic interaction was generally considered the reason for protein aggregation [ 32 ].…”

Section: Resultssupporting

confidence: 65%

“…Wang et al investigated the differences in the rheological properties of MP extracted from fish, beef, sheep and pork [ 9 ]. The previous studies reported the differences in physicochemical, functional and rheological properties of MP extracted from beef, lamb, chicken, tuna [ 10 ]. Most of the studies performed comparisons on MP from fish and mammals, but few studies characterized the physicochemical properties and functional properties of MP extracted from different fish species.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna

Wang

Pei

Xue

et al. 2022

Foods

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In this study, the physicochemical properties, functional properties and N-glycoproteome of tilapia myofibrillar protein (TMP), golden pompano myofibrillar protein (GPMP) and skipjack tuna myofibrillar protein (STMP) were assessed. The microstructures and protein compositions of the three MPs were similar. TMP and GPMP had higher solubility, sulfhydryl content and endogenous fluorescence intensity, lower surface hydrophobicity and β-sheet contents than STMP. The results showed that the protein structures of TMP and GPMP were more folded and stable. Due to its low solubility and high surface hydrophobicity, STMP had low emulsifying activity and high foaming activity. By N-glycoproteomics analysis, 23, 85 and 22 glycoproteins that contained 28, 129 and 35 N-glycosylation sites, were identified in TMP, GPMP and STMP, respectively. GPMP had more N-glycoproteins and N-glycosylation sites than STMP, which was possibly the reason for GPMP’s higher solubility and EAI. These results provide useful information for the effective utilization of various fish products.

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Section: Resultssupporting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna

Wang

Pei

Xue

et al. 2022

Foods

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“…Intracellular Ca 2+ mobilization is a universal signaling pathway in which cells respond to a wide range of external stimuli such as hormones, chemicals, and other organic/ inorganic compounds (Lee and Zhao, 2019;Dara et al, 2021). Stimulation of Ca 2+ mobilization is initiated by the activation of second messenger production in the cytosol, which activates Ca 2+ release from stores, such as the endoplasmic reticulum and endolysosomes (Streb et al, 1983).…”

Section: Antiapoptotic Effects On U937 Cellsmentioning

confidence: 99%

Ulmus davidiana var. japonica Extracts Suppress Lipopolysaccharide-Induced Apoptosis Through Intracellular Calcium Modulation in U937 Macrophages

Yun

Kim

Jeong³

et al. 2022

Front. Energy Res.

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This study was aimed to examine the antiapoptotic effect of Ulmus davidiana extracts through regulation of the intracellular cation mobilization in U937 human monocytic cells. To investigate the modulatory effects on lipopolysaccharide-induced apoptosis and the Ca2+ signaling pathway, we measured the levels of intracellular Ca2+ and various protein markers such as Bax, Bcl-2, and PARP. To isolate biopotent molecules, the branches of U. davidiana were processed sequentially using 60% ethanol, supercritical fluid extraction, and ethyl acetate extraction of the remaining samples to obtain single fractions and catechin-glycoside, which is one of the known bioeffector molecules of U. davidiana. Lipopolysaccharide increased intracellular Ca2+ mobilization in U937 cells by inducing transient oscillations and markedly increased Bax and PARP protein expression and decreased Bcl-2 expression. All U. davidiana and catechin-glycoside significantly reduced lipopolysaccharide-induced intracellular Ca2+ mobilization and downregulated apoptosis-related molecules. These results suggest that U. davidiana and catechin-glycoside may be useful for improving immune system function.

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“…Surimi is a reconstituted food used for the production of various seafood dishes, such as fish balls, cakes, and croquettes [1,2]. Among all ingredients of the fish muscle, myofibrillar protein (MP), a salt-soluble protein, is mainly responsible for surimi functionalities [3]. Like other uncured meats, the shelf life of surimi is largely depending on frozen storage [3][4][5], which restrains intrinsic enzyme activities, microbial growth, and lipid oxidation of surimi during long-term preservation [6,7].…”

Section: Introductionmentioning

confidence: 99%

“…Among all ingredients of the fish muscle, myofibrillar protein (MP), a salt-soluble protein, is mainly responsible for surimi functionalities [3]. Like other uncured meats, the shelf life of surimi is largely depending on frozen storage [3][4][5], which restrains intrinsic enzyme activities, microbial growth, and lipid oxidation of surimi during long-term preservation [6,7]. However, undesirable quality deteriorations still occur (e.g., water loss, structural weakening, and nutrition decay), and most of them are related to MP denaturation [8], which owes to the effect of ice crystallization, protein concentration and oxidation [9].…”

Section: Introductionmentioning

confidence: 99%

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Zhu

et al. 2022

Foods

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Carboxymethyl chitosan (CMCh) is an ampholytic chitosan derivative that manifests versatile applications in food industry, such as antibacterial ingredients and nutritional additives. However, its use as a cryoprotectant remains under-researched. In this study, the cryoprotective effect of CMCh oligosaccharide (CMCO) on frozen surimi (silver carp) was systematically investigated in terms of protein structures, gelling behaviors, and sensory qualities. CMCO (0.6%) was incorporated in the surimi before frozen storage (−18 °C for 60 days) while the commercial cryoprotectant (4% sucrose, 4% sorbitol) was used as a positive control. Results indicated that CMCO could inhibit the freezing-induced denaturation of myofibrillar protein, whose values of solubility, Ca2+-ATPase and sulfhydryl content were 24.8%, 64.7%, and 17.1% higher than the nonprotected sample, respectively, while the surface hydrophobicity was 21.6% lower. Accordingly, CMCO stabilized microstructure of the surimi gels associated with improved gel strength, viscoelasticity, water-holding capacities, and whiteness. Moreover, the cryoprotective effect of CMCO with higher degree of carboxymethyl substitution (DS: 1.2) was more pronounced than that of low-DS-CMCO (DS: 0.8). Frozen surimi treated with high-DS-CMCO achieved competitive gelling properties and sensory acceptability to those with the commercial counterpart. This study provided scientific insights into the development of ampholytic oligosaccharides as food cryoprotectants.

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Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study

Cited by 49 publications

References 42 publications

Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna

Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna

Ulmus davidiana var. japonica Extracts Suppress Lipopolysaccharide-Induced Apoptosis Through Intracellular Calcium Modulation in U937 Macrophages

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

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