Literature DB >> 17530859

Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.

Veronique Sante-Lhoutellier1, Laurent Aubry, Philippe Gatellier.   

Abstract

The objective of this study was to investigate the effect of chemical oxidation on myofibrillar protein digestibility. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by a hydroxyl radical generating system. Oxidative modifications of proteins were assessed by the carbonyl content, surface hydrophobicity, electrophoresis, and immunoblotting. Oxidized or nonoxidized myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin). Results showed a direct and quantitative relationship between protein damages by hydroxyl radical and loss of protein digestibility.

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Year:  2007        PMID： 17530859     DOI： 10.1021/jf070252k

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  21 in total

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4.  Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices.

Authors:  Patrícia Duque-Estrada; Claire C Berton-Carabin; Matthijs Nieuwkoop; Birgit L Dekkers; Anja E M Janssen; Atze Jan van der Goot
Journal:  J Agric Food Chem       Date:  2019-08-15       Impact factor: 5.279

5.  Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins.

Authors:  Yunting Xie; Chong Wang; Di Zhao; Guanghong Zhou; Chunbao Li
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6.  Investigation by Synchrotron Radiation Circular Dichroism of the Secondary Structure Evolution of Pepsin under Oxidative Environment.

Authors:  Laetitia Théron; Aline Bonifacie; Jérémy Delabre; Thierry Sayd; Laurent Aubry; Philippe Gatellier; Christine Ravel; Christophe Chambon; Thierry Astruc; Jacques Rouel; Véronique Santé-Lhoutellier; Matthieu Réfrégiers; Frank Wien
Journal:  Foods       Date:  2021-05-02

7.  Impact of dietary oxidized protein on oxidative status and performance in growing pigs.

Authors:  Carl A Frame; Erika Johnson; Logan Kilburn; Elisabeth Huff-Lonergan; Brian J Kerr; Mariana Rossoni Serao
Journal:  J Anim Sci       Date:  2020-05-01       Impact factor: 3.159

8.  Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion.

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Review 9.  The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes.

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Journal:  Food Sci Anim Resour       Date:  2020-01-01

10.  Studies on the synthesis and stability of α-ketoacyl peptides.

Authors:  Johann Sajapin; Michael Hellwig
Journal:  Amino Acids       Date:  2020-10-14       Impact factor: 3.520
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