MEAT SCIENCE
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2020
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IF 3.644
Huiting Luo,Peijun Li,Hongwei Zhang,Xinping Diao,Baohua Kong
The objective of this study was to clarify whether formation of nitrosylmyoglobin (MbFe II NO) by Lactobacillus fermentum AS1.1880 in meat is due to nitric oxide synthase (NOS) activity. Confocal laser scanning microscopy exhibited strong green fluorescence in the L . fermentum sample treated with a nitric oxide (NO)-specific probe, directly indicating that NO was produced. Furthermore, determination of NOS activity based on the presence of NO metabolites indicated the existence of NOS in L.fermentum . A NOS inhibitor, N G -nitro-L-arginine methyl ester, significantly inhibited the activity of NOS in L.fermentum ( P < 0.05). Futhermore, NOS protein was detected in L.fermentum by Western blot analysis. L-arginine addition largely increased the NOS activity of L.fermentum ( P < 0.05). In meat batters , the redness of a sample inoculated with L.fermentum was higher than that of the control and colour was significantly improved with the addition of L-arginine ( P < 0.05), indicating that more MbFe II NO was formed.
研究领域:
食品科学
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微生物学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2022
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IF 6.652
Hui Li,Yan-yan Huang,Keren Agyekumwaa Addo,Yi-gang Yu,Xing-long Xiao
The inhibitory mechanism of CUM on Staphylococcus aureus exotoxins and invasive enzyme, and the effect of CUM on sauced beef were investigated. Treatment with sub-minimum inhibitory concentrations of CUM observed very little decrease in cell density after 24 h. Additionally, CUM reduced hemolytic activity by inhibiting the formation of heptamer, and inhibited the content of enterotoxin in culture medium and sauced beef. The transcription of genes encoding α-hemolysin, staphylococcal enterotoxin A and Panton-Valentine leukocidin were down-regulated after treatment with CUM. Compared with the control group, the addition of CUM caused a significant decrease in S. aureus counts, total volatile base nitrogen, acid value, and thiobarbituric acid reactive substances of sauced beef after 9 d. Furthermore, CUM improved the redness (a*) of sauced beef. These results confirmed that CUM could effectively restrain the synthesis of S. aureus toxin, and the addition of CUM to sauced beef was the potential way to inhibit the growth of food pathogens and maintain quality profiles.
研究领域:
食品科学
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微生物学
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毒理学
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食品安全
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Tsekwi Gracious Rinwi,Da-Wen Sun,Ji Ma,Qi-Jun Wang
This study investigated the impact of isochoric freezing-thawing (ISF-T) cycles (C0–C5) on the quality of chicken breast. The results indicated a significant increase (P < 0.05) in pH from 5.41 to 5.96 after C1 to C4 before slightly decreasing to 5.72 (C5). Lightness (L*) varied between 50.13 and 44.55 across C1 to C4, with redness notably decreasing from −1.15 after C0 to −2.09 after C5 while yellowness (b) sharply increased from 2.65 (C0) to 4.65 (C5). Moisture content decreased from 74.01% to 68.13% after C5. WHC slightly reduced from 89.25% after C0 to 85.66% after C4, with an 83.78% reduction after C5. Cooking loss increased linearly across the ISF-T cycles from 18.08% reaching 24.14% after C5. Conversely, shear force decreased to 21.83 N after C5 from 25.21 N after C1. Protein solubility slowly increased to 88.79% after C3, then decreased to 72.84 after C5. The myofibrillar index remained stable until C3, then increased from 35.51 after C5. Lipid oxidation slowly increased to 0.27 mg MDA/kg after C3, then sharply increased to 0.44 mg MDA/kg after C5. In addition, Ca 2+ -ATPase activity showed that the samples obtained after C1 to C3 fluctuated between 23.59% and 24.71%, followed by a substantial reduction to 12.35% after C5. Furthermore, validation of the results by magnetic resonance imaging and nuclear magnetic resonance analysis confirmed the findings, suggesting that isochoric freezing could offer a viable solution to control temperature fluctuations, a challenging problem during meat storage and distribution in the cold chain food industry.
研究领域:
食品科学
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肉类加工
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物理化学
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生物物理学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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IF 4
Rui Liu,Man Qin,Keyue Li,Hai Yu,Mangang Wu,Wenbin Bao,Qingfeng Ge
Reactive oxygen species (ROS) have been recognized to have a significant impact on meat quality, while the role of the antioxidant system in response to ROS in postmortem muscle remain unclear. Protein DJ-1 serves as a sensor of oxidative stress and has an antioxidant function in biological systems. Hence, this study aimed to investigate the expression, oxidation, and interaction of protein DJ-1 in porcine longissimus thoracis (LT) and semimembranous (SM) muscles, as well as its correlation with meat quality, to gain a better understanding of meat quality formation during postmortem aging. The findings indicated significant variations in pH, L* , a* , purge loss, cooking loss, and Warner-Bratzler shear force (WBSF) between the muscle groups ( P < 0.05). The levels of reactive oxygen species (ROS), protein DJ-1, and oxidized DJ-1 (oxDJ-1) in SM muscle were higher than those in LT muscle throughout the 3 d of postmortem aging ( P < 0.05). Moreover, protein DJ-1 and oxDJ-1 were significantly associated with water holding capacity and a* value of pork ( P < 0.05). Through co-immunoprecipitation and mass spectrometry, a total of 23 DJ-1 interacting proteins were identified, mainly participating in glycolysis, energy metabolism, muscle contraction, resistance to oxidative stress, as well as amino acids biosynthesis and metabolism. These results suggest that DJ-1 may exert a regulatory influence on the development of pork quality during postmortem aging.
研究领域:
肉类科学
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宰后生化
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肌肉生理
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氧化应激生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）