Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp.

BACKGROUND: In order to improve the tenderness of dried shrimp products as well as to reduce the hardness of the meat during the drying process, shrimp were treated with ultrasound combined with pineapple protease and the tenderization condition was optimized by measuring the texture and shear force of dried shrimp. In addition, the sulfhydryl content, myofibril fragmentation index (MFI) and microstructure were also examined to clarify the mechanisms of shrimp tenderization. RESULTS: The results showed UB1 group with ultrasonic power of 100 W, heating temperature of 50 °C and pineapple protease concentration of 20 U mL-1 were the optimum tenderization conditions, where shrimp showed the lowest hardness (490.76 g) and shear force (2006.35 gf). Microstructure as well as sodium dodecyl sulfate-polyacrylamide gel electrophoresis results suggested that during the tenderization process the muscle segments of shrimps were broken, degradation of myofibrillar proteins occurred, and MFI values and total sulfhydryl content increased significantly (P < 0.05) (MFI value = 193.6 and total sulfhydryl content = 93.93 mmol mg-1 protein for UB 1 group). CONCLUSION: Ultrasound combined with bromelain could be used as a simple and effective tenderization method for the production of tender dried shrimp. The best conditions were 100 W ultrasonic power, 50 °C ultrasonic temperature, and 20 U mL-1 bromelain. © 2024 Society of Chemical Industry.

Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state.

Influence of potato dietary fiber (PDF) on myofibrillar protein (MP) structure, aggregation behavior, and gel properties of chicken patty was evaluated. The Raman spectroscopy results indicated that the α-helix content decreased by 21.9 %, while ß-sheets content increased by 45.0 % in 3.0 % PDF sample compared with the control (P < 0.05), and aliphatic residues cross-linked. Particle size, turbidity, and the roughness of MP surface morphology increased, whereas the zeta-potential of MPs decreased with PDF increasing. The gelation process of MP with PDF proceeded at a fast rate and their elasticity and viscosity were high as determined by dynamic rheology. Gels with 3.0 % PDF exhibited significantly enhanced gel strength and a high WHC, which increased by 44.20 % and 22.5 %, respectively, compared with the control, PDF inhibited the transformation of immobilized water to free water and eliminated the water channels during heating as well as formed a more uniform and denser microstructure. Therefore, PDF can be a potential ingredient for improving the quality of processed meat products.

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress.

Porcine myofibrillar proteins (MP) with or without sodium pyrophosphate (PP) were oxidatively stressed in hydroxyl radical (˙OH)-generating systems (10 µM FeCl3, 100 µM ascorbic acid, and 0, 0.5, 3, 10 mM H2O2) at 4 °C for 12 h. The results showed significant protein oxidation under the ˙OH stress, indicated by the modification of amino acid side chain groups and the aggregation of MP, which led to losses in gelling properties of MP especially at high dosages of H2O2 (3-10 mM). The PP addition effectively suppressed ˙OH induced lipid oxidation (as evidenced by TBARS values) in MP, but the inhibitory effect on protein oxidation was limited. In fact, the PP treatment with a high level of H2O2 (10 mM) tended to promote protein unfolding and aggregation in the tested systems. However, a significantly (P < 0.05) improved protein solubility was found in all tested systems with added PP. The PP treated MP gels exhibited a more compact and orderly microstructure, which may explain the reduced cooking loss and improved gel strength.

Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.

BACKGROUND: Composite gels were individually prepared from 20 g kg-1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L-1 NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained myofibrillar protein-starch composite gels were evaluated. RESULTS: Tapioca starch improved (P < 0.05) gel strength and water holding capacity of MP composite gel at 80 °C. Rheological properties of MP-starch composites differed significantly with the addition of different types of native starch. Additionally, the promoting effect of starch on the storage modulus of the composite gels positively correlated with the gelatinization properties of different typical starch. Environmental scanning electron microscopy showed that the filling effect of starch on the composite gel was related to the pasting temperature and particle size of typical starch, with almost no particles forming at 80 °C. Moreover, the addition of starch changed the relaxation peak area and increased the relaxation time in nuclear magnetic resonance tests, which suggested that starch could improve the water holding capacity of MP-starch composite gels. CONCLUSION: Different typical native starch has varied impacts on the gel strength, water holding capacity, rheological properties and microstructure of MP gels, indicating the potential and feasibility of these typical native starches as an addition agent to modify the textural properties in comminuted meat products. © 2019 Society of Chemical Industry.

Water-soluble myofibrillar protein-pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property.

This study tested the potential of forming soluble complex with pectin (PEC) on enhancing physical stability of water-soluble myofibrillar protein (WSMP) near the isoelectric point (pI, pH 5.00-5.50). After incorporation of PEC at the mixing ratio of 10:1 and 5:1, WSMP suspension maintained transparent state at 0.05 wt% while a homogeneous monophase at 1.00 wt% around pI, indicating the formation of soluble WSMP-PEC complex. When mixing the two biopolymers, charge neutralization was observed, revealing the electrostatic attraction between positively charged patches of WSMP and negatively charged carboxyl sites of PEC. Steady shear results showed a reduced viscosity of WSMP-PEC complex when dropping the pH to 5.00, this may be related to the declined biopolymer net charge and water trapping. Oscillatory data suggest the formation of highly-interconnected network in soluble WSMP-PEC complex, thus decreasing pH or biopolymer ratio can enhance their interactions and thereby lead to stronger and more stable microstructure. Thermal denaturation temperature of WSMP was significantly enhanced through the formation of WSMP-PEC soluble complexes. Overall, complexation with PEC improved the colloidal and thermal stability of WSMP around the pI, which evidenced the potential of applying tailor designed protein-polysaccharide complex in formulating muscle protein-based beverages.

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii).

Bromelain was used to tenderize golden pomfrets (Trachinotus blochii). The enzyme kinetic model was x=2.447×ln[1+(1332.21×E0S0-1.74)t], which indicated that the degree of hydrolysis (DH, x) was dependent on hydrolysis time (t), the initial concentration of myofibril (S0 ) and bromelain (E0 ). The relationship between the overall hydrolysis rate (v), S0 , E0 , and t is demonstrated as: v=(16.50(E0S0)-1.33)S0 exp {-2.447ln[1+(1332.21E0S0-1.74)t2]}. Sample of 0.40% E0 /S0 was further used to study the effects of hydrolysis time on the changes of proteins, peptides, free amino acids (FAA), and protein nanostructure. SDS-PAGE result showed that myosin heavy chain was degraded dramatically from 22.88% before treatment to 12.03% after 2 min bromelain treatment. Meanwhile, bromelain did not exhibit activity towards actin, trypomyosin, myosin light chain, and troponin C. A general increase of amino acids indicated the increased DH and the preferential cleavage sites of bromelain in the descending order of lysine, glutamic acid, glycine, ornithine, methionine sulfoxide, and alanine. Atomic force microscope images showed that the strip-like structure of myofibril was considerably degraded by bromelain, and the granulation of protein after 20 min indicated possible self-assembling of protein hydrolysate. Confocal laser scanning microscopy further confirmed the degradation of myofibril proteins and formation of protein aggregates. PRACTICAL APPLICATION: Meat of golden pomfrets is tough, thus not idea for fish balls or fish cakes. Tenderization is essential to achieve desired texture and consumer acceptance, especially for this fish meat with intrinsic hard texture. Bromelain can be extracted from pineapple processing waste. Enzymatic kinetics was studied to instruct industry to control the tenderness of the processed fish meat. The microstructural and mechanism study elucidate the process, thus could be applied to improve the quality of the seafood products correspondingly.

Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins.

The effect of apple phenolics on the oxidative damage caused to myofibrillar proteins by an in vitro metal-catalyzed oxidation system was investigated. Three pure phenolic compounds (chlorogenic acid, (-)-epicatechin and phloridzin) and an apple peel extract were added to myofibrillar proteins in three concentrations (50, 100 and 200µM), and a blank treatment was included as a control. All suspensions were subjected to Fe(3+)/H2O2 oxidation at 37°C during 10days, and protein oxidation was evaluated as carbonylation (α-amino adipic and γ-glutamic semialdehydes) and Schiff base cross-links. Significant inhibition by apple phenolics was found as compared to the control treatment, with (-)-epicatechin being the most efficient antioxidant and phloridzin showing the weakest antioxidant effect. The higher concentrations of apple extract showed effective antioxidant activity against protein oxidation in myofibrillar proteins, emphasizing the potential of apple by-products as natural inhibitors of protein oxidation in meat products.

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.

Alkali (pH(12)) and acid (pH(1.5)) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6 M NaCl at pH 6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH(1.5)-treated as well as preheated SPI (90 °C, 3 min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.

Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions.

In this study, the effects of microbial transglutaminase (MTG) and calcium alginate (CA) systems in combination with soybean oil on the emulsion properties of porcine myofibrillar protein (MP) were evaluated under various pH conditions. MTG was shown to improve emulsifying capacity and creaming stability, which increased with increasing pH values up to 6.5. The CA did not influence emulsifying capacity, but it improved the creaming stability of the MP-stabilized emulsions. Both MTG and CA enhanced the rheological properties, but their effects on the physical characteristics of the protein evidenced an opposite trend in relation to pH, i.e., the MTG system improved both the emulsion and gelling properties with increasing pH, whereas the CA system was effective when the pH was lowered. By combining the two MP gelling systems, a stable and pH-insensible emulsion could be produced.

Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids.

The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3 weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20mg malonaldehyde/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P<0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.

Electron-microscopical localization of gelsolin in various crustacean muscles.

Gelsolin was localized by immunoelectron microscopy in fast and slow cross-striated muscles of the lobster Homarus americanus. When ultrathin sections of the muscles were labelled with anti-gelsolin and a gold-conjugated second antibody, 90% of all gold particles in the myoplasm were detected on myofibrils, preferentially in the I-band and AI-region of the sarcomeres. Both the region of the H-zone (lacking thin filaments) and the Z-disc contained no or little gold label. Under physiological conditions, a close association of gelsolin with the thin filaments was observed for both muscle types. The preferential localization of particles in the I- and AI-region indicated that gelsolin was distributed randomly over the whole length of the thin filaments. Preincubation of muscle strips with Ringer solution containing 0.5 mM EGTA resulted in a significantly different distribution pattern; gold particles were now localized preferentially in the cell periphery close to the sarcolemma, with significantly decreased abundance in the centre of the cell. Compared with the muscle under physiological conditions, the number of gold particles over sarcomeric structures was significantly reduced. Thus, binding of gelsolin to the thin filaments is apparently reversible in vivo and depends on the presence of calcium ions. We assume a functional role for gelsolin in the actin turnover processes in invertebrate muscle systems.

Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels.

The objective of the study was to investigate the role of emulsified fat (lard) and oil (peanut oil) in the rheology and microstructure of porcine myofibrillar protein (MP) gels. Heat-induced composite gels were prepared from 2% MP with 0% to 15% pre-emulsified lipids at 0.6 M NaCl, pH 6.2. Dynamic rheological testing upon temperature sweeping (20 to 80 degrees C at 2 degrees C/min) showed substantial increases in G' (an elastic modulus) of MP sols/gels with the addition of emulsions. Gel hardness was markedly enhanced (P < 0.05) by incorporating >or=10% emulsions, and the composite gel with 15% lard was 33% more rigid (P < 0.05) than that with 15% peanut oil. Incorporation of both emulsions at 10% or higher levels improved the water holding capacity of the gels by 28% to 44% (P < 0.05). Light microscopy revealed a compact gel structure filled with protein-coated fat/oil globules that interacted with the protein matrix via disulfide bonds. The results indicated that both physical and chemical forces contributed to the enhancements in the rheology, moisture retention, and lipid stabilization in the MP-emulsion composite gels.

[Effects of isometric contraction training by electrostimulation on Type I and II hindlimb muscles in cerebral ischemia model rats].

PURPOSE: The purpose of this study was to examine the effects of cerebral ischemia on Type I(soleus) and Type II(plantaris, gastrocnemius) muscles, and to determine the effects of isometric contraction training by electrostimulation on Type I and II muscles in cerebral ischemia model rats. METHOD: Twenty-five male Sprague-Dawley rats were randomly divided into four groups: ST(stroke), STES(stroke+electrostimulation), SH(sham) and SHES (sham+electrostimulation). The ST and STES groups received a transient right middle cerebral artery occlusion operation. The SH and SHES groups received a sham operation. The STES and SHES groups had daily isometric contraction training by electrostimulation(100 Hz, 45 mA, 7.5 V) on hindlimb muscles for 7 days. RESULT: Plantaris and gastrocenmius muscle weight, myofibrillar protein contents of soleus and gastrocnemius, and the muscle fiber cross-sectional area of gastrocnemius in the ST group significantly decreased compared with the SH group. Soleus, plantaris, gastrocnemius muscle weight, myofibrillar protein contents of soleus and gastrocnemius, and the Type I muscle fiber cross-sectional area of soleus and the Type II muscle fiber cross-sectional area of gastrocnemius in the STES group significantly increased compared with the ST group. CONCLUSION: Hindlimb muscle atrophy occurs after acute stroke and isometric contraction training by electrostimulation during early stages of a stroke attenuates muscle atrophy of Type I and Type II muscles.

Effects of Isometric Contraction Training by Electrostimulation on Type I and II Hindlimb Muscles in Cerebral Ischemia Model Rats / 간호학회지

PURPOSE: The purpose of this study was to examine the effects of cerebral ischemia on Type I(soleus) and Type II(plantaris, gastrocnemius) muscles, and to determine the effects of isometric contraction training by electrostimulation on Type I andII muscles in cerebral ischemia model rats. METHOD: Twenty-five male Sprague-Dawley rats were randomly divided into four groups: ST(stroke), STES(stroke+electrostimulation), SH(sham) and SHES (sham+electrostimulation). The ST and STES groups received a transient right middle cerebral artery occlusion operation. The SH and SHES groups received a sham operation. The STES and SHES groups had daily isometric contraction training by electrostimulation(100Hz, 45mA, 7.5V) on hindlimb muscles for 7days. RESULT: Plantaris and gastrocenmius muscle weight, myofibrillar protein contents of soleus and gastrocnemius, and the muscle fiber cross-sectional area of gastrocnemius in the ST group significantly decreased compared with the SH group. Soleus, plantaris, gastrocnemius muscle weight, myofibrillar protein contents of soleus and gastrocnemius, and the Type I muscle fiber cross-sectional area of soleus and the Type II muscle fiber cross-sectional area of gastrocnemius in the STES group significantly increased compared with the ST group. CONCLUSION: Hindlimb muscle atrophy occurs after acute stroke and isometric contraction training by electrostimulation during early stages of a stroke attenuates muscle atrophy of Type I and Type II muscles.

Human soleus and vastus lateralis muscle protein metabolism with an amino acid infusion.

The calf muscles, compared with the thigh, are less responsive to resistance exercise in ambulatory and bed-rested individuals, apparently due to muscle-specific differences in protein metabolism. We chose to evaluate the efficacy of using amino acids to elevate protein synthesis in the soleus, because amino acids have been shown to have a potent anabolic effect in the vastus lateralis. Mixed muscle protein synthesis in the soleus and vastus lateralis was measured before and after infusion of mixed amino acids in 10 individuals (28 +/- 1 yr). Phosphorylation of ribosomal protein p70 S6 kinase (p70S6K; Thr389) and eukaryotic initiation factor 4E-binding protein-1 (4E-BP1; Thr37/46) was also evaluated at rest and after 3 h of amino acid infusion. Basal protein synthesis was similar (P = 0.126), and amino acids stimulated protein synthesis to a similar extent (P = 0.004) in the vastus lateralis (0.043 +/- 0.011%/h) and soleus (0.032 +/- 0.017%/h). Phosphorylation of p70S6K (P = 0.443) and 4E-BP1 (P = 0.192) was not increased in either muscle; however, the soleus contained more total (P = 0.002) and phosphorylated (P = 0.013) 4E-BP1 than the vastus lateralis. These data support the need for further study of amino acid supplementation as a means to compensate for the reduced effectiveness of calf resistance exercise in ambulatory individuals and those exposed to extended periods of unloading. The greater 4E-BP1 in the soleus suggests that there is a muscle-specific distribution of general translational initiation machinery in human skeletal muscle.

Cellular and molecular remodeling in a heart failure model treated with the beta-blocker carteolol.

Broad-breasted white turkey poults fed furazolidone developed dilated cardiomyopathy (DCM) characterized by ventricular dilatation, decreased ejection fraction, beta1-receptor density, sarcoplasmic reticulum (SR) Ca2+-ATPase, myofibrillar ATPase activity, and reduced metabolism markers. We investigated the effects of carteolol, a beta-adrenergic blocking agent, by administrating two different dosages (0.01 and 10.0 mg/kg) twice a day for 4 wk to control and DCM turkey poults. At completion of the study there was 59% mortality in the nontreated DCM group, 55% mortality in the group treated with the low dose of carteolol, and 22% mortality in the group treated with the high dose of carteolol. Both treated groups showed a significant decrease in left ventricle size and significant restoration of ejection fraction and left ventricular peak systolic pressure. Carteolol treatment increased beta-adrenergic receptor density, and the high carteolol dose restored SR Ca2+-ATPase and myofibrillar ATPase activities, along with creatine kinase, lactate dehydrogenase, aspartate transaminase, and ATP synthase activities, to normal. These results show that beta-blockade with carteolol improves survival, reverses contractile abnormalities, and induces cellular remodeling in this model of heart failure.

Deletion of amino acids from the carboxy-terminal end of actin.

A series of deletions was made from the C-terminal end of actin by inserting termination codons into a full length cDNA of human alpha-skeletal muscle actin. These included deletions of 2, 3, 10, 20, 30, and 40 amino acids. The cDNA clones were transcribed and the resulting mRNAs were translated in vitro using 35S-labeled methionine. The 35S-labeled actin and actin mutants were then tested for the ability to coassemble with carrier actin, bind DNAse I, bind myosin S-1, bind a 27 kDa proteolytic fragment of alpha-actinin, and incorporate into myofibrils in vitro. Removal of the C-terminal two or three amino acids did not grossly alter the properties of actin tested. Deletion of an additional 7 amino acids (10 amino acids total) significantly decreased coassembly, binding to DNAse I, and incorporation into myofibrils, but did not dramatically reduce binding to myosin S-1 or the 27 kDa fragment of alpha-actinin. Deletion of 20 or more amino acids virtually abolished all normal actin function tested. By examining the structure of actin, we propose that the effect of removing residues 356-365 is due to the important role Trp356 plays in maintaining hydrophobic bonds between three non-contiguous segments of actin. We also suggest that removal of residues 366-372 adversely affected the structure or orientation of the DNAse I binding loop and that this change can account for defects in actin binding to DNAse I, coassembly with wild type actin, and incorporation into myofibrils.