Influence of salting process on the structure and in vitro digestibility of actomyosin

Zhao, Di; He, Jing; Zou, Xiaoyu; Nian, Yingqun; Xu, Xiang-Lian; Zhou, Guanghong; Li, Chunbao

doi:10.1007/s13197-019-04210-w

Cited by 13 publications

(7 citation statements)

References 34 publications

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“…Further, it can result in the formation of disulfide bonds, protein–protein interactions, or even aggregates and can decrease the digestibility or the rate of digestion by interfering with the hydrolysis of proteins by digestive enzymes. Disulfide content has been reported to have an inverse relationship with protein digestibility of different proteins [ 104 , 105 ]. Information on the effect of proteins processed with non-thermal emerging technologies on the composition of gut microbiota is generally lacking and needs immediate scientific attention.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

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Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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“…High pressure, ultrasound treatment was reported to largely collapse the microstructures of muscle and connected tissues, which may help to increase the digestibility of these edible pork by-products [ 30 , 31 ]. Recent studies also indicated that high pressure, ultrasound treatment and mild salting help to improve the digestibility of myoglobin, which is of a rigid structure and is difficult to be digested [ 32 , 33 , 34 ]. Therefore, these methods can be applied in the processing of edible pork by-products to improve their digestibility and nutritional value in the meat industry.…”

Section: Resultsmentioning

confidence: 99%

Digestion Profiles of Protein in Edible Pork By-Products

Zeng

Zhang

et al. 2022

Foods

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Edible pork by-products are widely consumed in many areas, whereas their digestion characteristics have rarely been evaluated. This work compared the digestibility of protein in boiled pork liver, heart, tripe and skin with tenderloin as a control. Cooked skin showed the highest digestibility in the simulated gastric digestion, whereas its gastric digests were less digested in the simulated intestinal stage. In contrast, cooked tripe showed the lowest gastric digestibility but relatively higher intestinal digestibility. All the edible by-products showed lower digestibility than tenderloin, especially for pork liver, in which large undigested fractions (>300 μm) could be observed. Corresponding to these results, larger amount of bigger peptides was found in the digests of pork liver and skin. In addition, peptides in tripe (average bioactive probability = 0.385) and liver digests (average bioactive probability = 0.386) showed higher average bioactive probability than other samples. Tripe digests contained the highest level of free Asp, Gln, Cys, Val, Phe, Pro, Ser, Thr, Ile and Asn, whereas heart digests contained the highest level of free Leu, Met and Arg. These results could help to reveal the nutrition value of pork by-products.

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“…Oxidation of SH groups and formation of S-S bonds is known to decrease the digestibility of proteins (Hu et al, 2018). Initially established in sorghum protein (Hamaker et al, 1987), an inverse relationship between protein digestibility and disulfide content has been reported for different proteins (Bhat et al, 2021a;Zhao, He, et al, 2020).…”

Section: Ultrasoundmentioning

confidence: 99%

“…Generally produced by pickling of shelled eggs for 6 weeks using a strong alkali, such as NaOH, preserved eggs are popular traditional egg products in China and Southeast Asian countries (Zhao, He, et al., 2020; Guo et al., 2019). The alkali solution gradually permeates through the eggshell and its membranes into the egg white and induce denaturation of the egg white proteins to form a three‐dimensional protein network gel at room temperature.…”

Section: Food Processing and Its Impact On Functionality Structure An...mentioning

confidence: 99%

“…Although the heat-induced egg white gel forms a relatively disordered dense structure, the preserved egg white gel is an ordered loose pore like structure (Gharbi & Labbafi, 2018). Although Zhao, He, et al (2020) speculated a relationship between the gel hardness and protein digestibility of preserved egg whites, such speculations have been experimentally demonstrated in the whey gels and the soft whey protein emulsion gel (with 10 mM added NaCl) has been reported to digest rapidly compared to a hard gel (with 200 mM of NaCl; Guo et al, 2014). The results showed that the pickling solutions containing different metal salts can affect the molecular interactions and the density of the internal structure of preserved egg white gel and can therefore change the digestive properties of the gel.…”

Section: Picklingmentioning

confidence: 99%

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Effect of processing technologies on the digestibility of egg proteins

Morton

Bekhit

Kumar

et al. 2021

Comp Rev Food Sci Food Safe

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Egg and egg products are a rich source of highly bioavailable animal proteins.Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

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Influence of salting process on the structure and in vitro digestibility of actomyosin

Cited by 13 publications

References 34 publications

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Digestion Profiles of Protein in Edible Pork By-Products

Effect of processing technologies on the digestibility of egg proteins

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