Inhibition of methemoglobin formation in aqueous solutions under aerobic conditions by the addition of amino acids

Wei, Yuping; Li, Chunlong; Zhang, Liang; Su, Zhiguo; Xu, Xia

doi:10.1016/j.ijbiomac.2013.12.010

Cited by 1 publication

(1 citation statement)

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“…When DeoMb comes into contact with oxygen, the heme prosthetic group can bind to oxygen in an oxygenated form instead of being oxidized [42], resulting in the conversion of DeoMb to oxymyoglobin (OxyMb) and giving the meat a bright red color [43]. Additionally, Fe2+ in the heme prosthetic group can be oxidized by oxygen to Fe3+, converting OxyMb to methemoglobin (MetMb) and causing the meat to turn brown [44]. As meat ages, the myoglobin in it is converted to its oxidized form, MetMb, which causes the meat to turn brown.…”

Section: Effect Of Bacillus Subtilis On Meat Quality Of Broilersmentioning

confidence: 99%

Bacillus subtilis improves antioxidant capacity and optimizes inflammatory state in broilers

Zhang,

Zhou,

et al. 2024

Anim Biosci

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Objective: Bacillus subtilis, a kind of probiotic with broad-spectrum antibacterial function, was commonly used in livestock and poultry production. Recent research suggested that Bacillus subtilis may have antioxidant properties and improve immune response. This study aimed to verify the probiotic function of Bacillus subtilis in the production of broiler chickens.Methods: A total of 324 (1-day-old) Arbor Acres broilers were selected and randomly divided into three groups: basal diet group (Ctr Group), basal diet + antibiotic growth promoter group (Ctr + AGP) and basal diet + 0.5% Bacillus subtilis preparation group (Ctr + Bac). The experiment lasted for 42 days. Muscle, serum and liver samples were collected at 42 days for determination.Results: The results showed that Bacillus subtilis could decrease malondialdehyde content in the serum and liver (p<0.05) and increase superoxide dismutase 1 mRNA expression (p<0.01) and total superoxide dismutase (p<0.05) in the liver. In addition, compared with AGP supplementation, Bacillus subtilis supplementation increased interleukin-10 (IL-10) and decreased tumor necrosis factor-α and IL-1β level in the serum (p<0.05). At 45 minutes after slaughter Ctr + Bac presented a higher a* value of breast muscle than Ctr Group (p<0.05), while significant change in leg muscle was not identified. Moreover, there was no difference in weight, shear force, cooking loss and drip loss of breast and leg muscle between treatments.Conclusion: Our results demonstrate that Bacillus subtilis in diet can enhance antioxidant capacity and optimize immune response of broilers.

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Section: Effect Of Bacillus Subtilis On Meat Quality Of Broilersmentioning

confidence: 99%