Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Zhao, Di; Xu, Yuesheng; Gu, Tianyue; Wang, Huaiyang; Yin, Yue; Sheng, Bulei; Li, Yuting; Nian, Yingqun; Wang, Cong; Li, Chunbao

doi:10.1021/acs.jafc.9b06618

Cited by 38 publications

(20 citation statements)

References 54 publications

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“…The peptides after gastrointestinal digestion were identified with the peptidomics method . Each 0.1 mL gastrointestinal digestion sample was mixed with equal volumes of 0.2% formic acid.…”

Section: Methodsmentioning

confidence: 99%

“…The degree of hydrolysis (DH) was used to evaluate protein digestibility, and DH was determined following a previous work. 17 First, the digestants (75 μL) were mixed with an equal volume of TCA (24%), followed by precipitation in ice water for 30 min. Then, the mixture was centrifuged at 4000g (4 °C, 20 min).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The peptides after gastrointestinal digestion were identified with the peptidomics method. 17 Each 0.1 mL gastrointestinal digestion sample was mixed with equal volumes of 0.2% formic acid. The mixture was then loaded onto 0.5 mL of 3 kDa ultracentrifugal filter units (Amicon Ultra, Millipore, Billerica, MA) and centrifuged (14 000g, 15 min, 4 °C).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

Yin

Zhou

Pereira

et al. 2020

J. Agric. Food Chem.

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This study aimed to investigate theeffects of sous vide (SV), boiling (BO), and roasting (RO) on beef protein digestibility and peptide profiling in simulated gastrointestinal digestion. The results indicated that beef samples treated with SV had higher (p < 0.05) gastrointestinal digestibility (34.97%) than those treated with BO (27.59%) and RO (24.36%). Furthermore, SV (2450) resulted in more types of peptides released during gastrointestinal digestion than BO (2077) and RO (1896) and a higher proportion of 400−1200 Da peptides. The significant increase of carbonyl content, the decrease of sulfhydryl content, and the formation of covalent bonds coupled with the transformation of protein secondary structure from α-helix to β-sheet suggested that excessive protein oxidation and aggregation occurred in BO and RO samples. These changes in BO and RO samples might explain the decreased protein digestibility and peptide release in gastrointestinal digestion. Thus, SV is a promising cooking method to improve beef protein digestibility.

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“…The peptides after gastrointestinal digestion were identified with the peptidomics method . Each 0.1 mL gastrointestinal digestion sample was mixed with equal volumes of 0.2% formic acid.…”

Section: Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

Yin

Zhou

Pereira

et al. 2020

J. Agric. Food Chem.

Self Cite

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“…Proteolysis induced by exogenous proteases will change the composition, cleavage sites, and digestibility of the target protein to generate bioactive peptides (Lafarga & Hayes 2014). However, few studies have correlated enzymatic tenderisation with meat nutrition, a subject that deserves further investigation (Zhao et al 2020).…”

Section: Enzymatic Techniquesmentioning

confidence: 99%

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Shi

Shahidi

Wang

et al. 2021

Food Prod Process and Nutr

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Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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“… Xue et al (2020) reported that structural changes through autoclaving affect the digestion of meat. It has been reported that proteolysis due to enzymatic tenderizing weakens the protein structure and can increase digestibility by increasing protein accessibility to digestive proteases ( Zhao et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Ku¹,

Kim²,

Kim³

et al. 2022

Food Sci Anim Resour

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This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.

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Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

Cited by 38 publications

References 54 publications

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

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