Mitigating negative impacts of heat stress in growing rabbits via dietary prodigiosin supplementation

Abdelnour, Sameh A.; El‐Saadony, Mohamed T.; Saghir, Sultan Ayesh Mohammed; Alshargi, Omar Yahya; Al-Gabri, Naif A.; Salama, Ali

doi:10.1016/j.livsci.2020.104220

Cited by 75 publications

(61 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One milliliter of the suspension was used in preparing decimal dilutions down to 10 −5 . One mL of each dilution was added in one-use Petri-dishes, then the specific media was added [ 64 ]. After 24 h incubation at 30 °C, the total bacterial count (TBC) was enumerated on plate count agar (PCA).…”

Section: Methodsmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

View full text Add to dashboard Cite

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

show abstract

Section: Methodsmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The samples were then kept on ice. Serum was collected after centrifugation at 3000 rpm for 15 min ( Abdelnour et al, 2020a , Abdelnour et al, 2020b ). Blood glucose (GLU) level ( Trinder, 1969 ) and serum transaminases (alanine transferase (ALT), and aspartate transferase (AST)) ( Reitman and Frankel, 1957 ) were determined using specific kits.…”

Section: Methodsmentioning

confidence: 99%

Impact of mycogenic zinc nanoparticles on performance, behavior, immune response, and microbial load in Oreochromis niloticus

El‐Saadony

Alkhatib

Alzahrani

et al. 2021

Saudi Journal of Biological Sciences

View full text Add to dashboard Cite

show abstract

“…To enhance the safety of food products and its shelf life several methods have been employed, which include use of natural antimicrobial and synthetic agents. Due to the detrimental impact of synthetic agents on the human health and the environment, manufacturers are incorporating more natural sources of antimicrobial agents in the food, but there is a need for novel antimicrobial agents ( Brandelli et al, 2015 , El-Saadony et al, 2019 , Abdelnour et al, 2020a , Abdelnour et al, 2020b , Akl et al, 2020 , El-Saadony et al, 2020 , Reda et al, 2020 , Sheiha et al, 2020 ).…”

Section: Milk Protein Hydrolysates Bioactive Peptides and Their Productionmentioning

confidence: 99%

Nutritional, antimicrobial and medicinal properties of Camel’s milk: A review

Swelum

Abdo

Ombarak

et al. 2021

Saudi Journal of Biological Sciences

116

View full text Add to dashboard Cite

Camel’s milk is an important part of staple diet in several parts of the world, particularly in the arid and semi-arid zones. Camel’s milk is rich in health-beneficial substances, such as bioactive peptides, lactoferrin, zinc, and mono and polyunsaturated fatty acids. These substances could help in the treatment of some important human diseases like tuberculosis, asthma, gastrointestinal diseases, and jaundice. Camel’s milk composition is more variable compared to cow’s milk. The effects of feed, breed, age, and lactation stage on milk composition are more significant in camel. Region and season significantly change the ratio of compounds in camel’s milk. Camel’s whey protein is not only composed of numerous soluble proteins, but also has indigenous proteases such as chymotrypsin A and cathepsin D. In addition to their high nutritional value, these whey proteins have unique characteristics, including physical, chemical, physiological, functional, and technological features that are useful in the food application. The hydrolysis of camel’s milk proteins leads to the formation of bioactive peptides, which affect major organ systems of the body and impart physiological functions to these systems. The camel’s milk has antioxidant, antimicrobial, angiotensin-I-converting enzyme (ACE)-inhibitory peptides, antidiabetic as well as anticholesterol activities.

show abstract

Mitigating negative impacts of heat stress in growing rabbits via dietary prodigiosin supplementation

Cited by 75 publications

References 31 publications

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Impact of mycogenic zinc nanoparticles on performance, behavior, immune response, and microbial load in Oreochromis niloticus

Nutritional, antimicrobial and medicinal properties of Camel’s milk: A review

Contact Info

Product

Resources

About