scholarly journals Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity

2020 ◽  
Vol 136 ◽  
pp. 109459 ◽  
Author(s):  
Chuqiao Xiao ◽  
Fidel Toldrá ◽  
Feibai Zhou ◽  
Marta Gallego ◽  
Mouming Zhao ◽  
...  
Keyword(s):  
Alcohol Dehydrogenase ◽  
In Vitro Digestion ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Peptide Profile

scholarly journals Peptide Release after Simulated Infant In Vitro Digestion of Dry Heated Cow’s Milk Protein and Transport of Potentially Immunoreactive Peptides across the Caco-2 Cell Monolayer

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2483 ◽  
Author(s):  
Hannah E. Zenker ◽  
Harry J. Wichers ◽  
Monic M. M. Tomassen ◽  
Sjef Boeren ◽  
Nicolette W. De Jong ◽  
...  
Keyword(s):  
T Cell ◽  
Milk Protein ◽  
Cell Monolayer ◽  
In Vitro Digestion ◽  
Cow’S Milk ◽  
T Cell Epitopes ◽  
Peptide Profile ◽  
Cow's Milk ◽  
Cow’S Milk Protein

Dry heating of cow’s milk protein, as applied in the production of “baked milk”, facilitates the resolution of cow’s milk allergy symptoms upon digestion. The heating and glycation-induced changes of the protein structure can affect both digestibility and immunoreactivity. The immunological consequences may be due to changes in the peptide profile of the digested dry heated milk protein. Therefore, cow’s milk protein powder was heated at low temperature (60 °C) and high temperature (130 °C) and applied to simulated infant in vitro digestion. Digestion-derived peptides after 10 min and 60 min in the intestinal phase were measured using LC-MS/MS. Moreover, digests after 10 min intestinal digestion were applied to a Caco-2 cell monolayer. T-cell epitopes were analysed using prediction software, while specific immunoglobin E (sIgE) binding epitopes were identified based on the existing literature. The largest number of sIgE binding epitopes was found in unheated samples, while T-cell epitopes were equally represented in all samples. Transport of glycated peptide indicated a preference for glucosyl lysine and lactosyl-lysine-modified peptides, while transport of peptides containing epitope structures was limited. This showed that the release of immunoreactive peptides can be affected by the applied heating conditions; however, availability of peptides containing epitopes might be limited.

Chicken breast muscle hydrolysates ameliorate acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction

2018 ◽  
Vol 9 (2) ◽  
pp. 774-784 ◽  
Author(s):  
Chuqiao Xiao ◽  
Feibai Zhou ◽  
Mouming Zhao ◽  
Guowan Su ◽  
Baoguo Sun
Keyword(s):  
Oxidative Stress ◽  
Liver Injury ◽  
Alcohol Dehydrogenase ◽  
Stress Reduction ◽  
Probable Mechanism ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Ameliorative Effect ◽  
And Oxidative Stress

In this study, the ameliorative effect of chicken breast muscle hydrolysates (CBMHs) against acute alcohol-induced liver injury was investigated and its probable mechanism was further elucidated.

Changes of Antibiotic Resistance Phenotype in Outbreak-Linked Salmonella enterica Strains after Exposure to Human Simulated Gastrointestinal Conditions in Chicken Meat

2018 ◽  
Vol 81 (11) ◽  
pp. 1844-1850 ◽  
Author(s):  
CAMILA VERÍSSIMO DE SALES ◽  
ADMA NADJA FERREIRA DE MELO ◽  
KATARZYNA MARIA NIEDZWIEDZKA ◽  
EVANDRO LEITE DE SOUZA ◽  
DONALD W. SCHAFFNER ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Continuous System ◽  
In Vitro Digestion ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Salmonella Newport ◽  
Gastrointestinal Conditions ◽  
Before And After ◽  
Salmonella Heidelberg

ABSTRACT Fifteen outbreak-linked Salmonella enterica strains in chicken meat were evaluated under simulated human gastrointestinal conditions for their resistance and susceptibility to 11 antibiotics from seven antibiotic classes. The MIC of each antibiotic was determined by microdilution in broth before and after the exposure of each strain to a continuous system simulating the conditions in the human mouth, esophagus-stomach, duodenum, and ileum. Strains were inoculated onto chicken breast (9 g; inoculated at 5 log CFU/g) prior to exposure. Data were interpreted according Clinical and Laboratory Standards Institute breakpoints. After the in vitro digestion, 12 Salmonella strains with reduced susceptibility to ciprofloxacin (CIP) changed to CIP resistant. The ceftriaxone (CTX)–intermediate Salmonella Newport strain changed to CTX resistant. The ampicillin (AMP)–susceptible Salmonella Heidelberg strain changed to AMP resistant, and the sulfamethoxazole-trimethoprim (SXT)–susceptible strains of Salmonella serovars Typhimurium, Agona, Newport, Albany, and Corvallis changed to SXT resistant. The Salmonella Heidelberg, Salmonella Newport, Salmonella Albany, and Salmonella Corvallis strains had the highest frequency of changes in antibiotic susceptibility with new resistant phenotypes to AMP and CIP, CTX and SXT, CIP and SXT, and CIP and SXT, respectively. Conditions imposed by a simulated gastrointestinal environment changed the susceptibility of S. enterica strains to clinically relevant antibiotics and should be considered in the selection of therapies for human salmonellosis.

scholarly journals FOSL2 Is Involved in the Regulation of Glycogen Content in Chicken Breast Muscle Tissue

2021 ◽  
Vol 12 ◽  
Author(s):  
Xiaojing Liu ◽  
Lu Liu ◽  
Jie Wang ◽  
Huanxian Cui ◽  
Guiping Zhao ◽  
...  
Keyword(s):  
Glycogen Content ◽  
Glycogen Metabolism ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Metabolism Regulation ◽  
Muscle Tissues ◽  
Search Tool ◽  
New Perspective ◽  
Mg Content

The glycogen content in muscle of livestock and poultry animals affects the homeostasis of their body, growth performance, and meat quality after slaughter. FOS-like 2, AP-1 transcription factor subunit (FOSL2) was identified as a candidate gene related to muscle glycogen (MG) content in chicken in our previous study, but the role of FOSL2 in the regulation of MG content remains to be elucidated. Differential gene expression analysis and weighted gene coexpression network analysis (WGCNA) were performed on differentially expressed genes (DEGs) in breast muscle tissues from the high-MG-content (HMG) group and low-MG-content (LMG) group of Jingxing yellow chickens. Analysis of the 1,171 DEGs (LMG vs. HMG) identified, besides FOSL2, some additional genes related to MG metabolism pathway, namely PRKAG3, CEBPB, FOXO1, AMPK, and PIK3CB. Additionally, WGCNA revealed that FOSL2, CEBPB, MAP3K14, SLC2A14, PPP2CA, SLC38A2, PPP2R5E, and other genes related to the classical glycogen metabolism in the same coexpressed module are associated with MG content. Also, besides finding that FOSL2 expression is negatively correlated with MG content, a possible interaction between FOSL2 and CEBPB was predicted using the STRING (Search Tool for the Retrieval of Interacting Genes) database. Furthermore, we investigated the effects of lentiviral overexpression of FOSL2 on the regulation of the glycogen content in vitro, and the result indicated that FOSL2 decreases the glycogen content in DF1 cells. Collectively, our results confirm that FOSL2 has a key role in the regulation of the MG content in chicken. This finding is helpful to understand the mechanism of MG metabolism regulation in chicken and provides a new perspective for the production of high-quality broiler and the development of a comprehensive nutritional control strategy.

scholarly journals Pigeon (Columba L.) meat iron solubility and availability for absorption in rats

1986 ◽  
Vol 55 (2) ◽  
pp. 409-418 ◽  
Author(s):  
G. O. Latunde-Dada ◽  
R. J. Neale
Keyword(s):  
Protein Content ◽  
Gel Filtration ◽  
In Vitro Digestion ◽  
Breast Muscle ◽  
Relative Distribution ◽  
Processing Conditions ◽  
Soluble Extract ◽  
Iron Solubility ◽  
Digestion Procedure

1. The distribution of iron in 59Fe-labelled pigeon (Columba L.) leg and breast muscle and liver were determined by gel filtration. While the insoluble Fe was between 14 and 25% of the total Fe from the tissues, the haem-Fe represented 79.1% (breast) to 45% (liver) of the total Fe and ferritin was between 5.5% (breast) and 26.5% (liver) of the total Fe.2. The tissue haem-Fe concentration was found to be lower than that determined by gel filtration using the method of Schricker et al. (1982) for non-haem-Fe and obtaining haem-Fe by difference.3. A simulated in vitro digestion procedure showed significantly (P < 0.01) reduced 59Fe solubility from 59Fe-labelled pigeon meat after cooking at 90° for 30 min.4. 59Fe absorption from whole pigeon meat and soluble extract was significantly reduced by cooking when given to Fe-replete rats. Cooking liver, however, slightly improved 59Fe absorption in Fe-replete rats.5.59Fe absorption from the separated pigeon-meat fractions (haemoproteins, ferritin and haemosiderin) was variable but considerably lower than that from whole meat.6. The relative distribution of Fe compounds in meat, the processing conditions they are subjected to and the protein content and composition may all influence the absorption of meat-Fe to some degree.

scholarly journals Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Aditya S. Gokhale ◽  
Raymond R. Mahoney
Keyword(s):  
Ferric Iron ◽  
Protein Digestibility ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Cooking Methods ◽  
Deep Frying ◽  
Muscle Proteins ◽  
Dialyzable Iron

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (anin vitroindicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch

2019 ◽  
Vol 141 ◽  
pp. 240-246 ◽  
Author(s):  
Hui Zhang ◽  
Zhi Li ◽  
Yanjun Tian ◽  
Zibo Song ◽  
Lianzhong Ai
Keyword(s):  
Corn Starch ◽  
In Vitro Digestion

scholarly journals Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 410 ◽  
Author(s):  
Kristine Bach Korsholm Knudsen ◽  
Christine Heerup ◽  
Tine Røngaard Stange Jensen ◽  
Xiaolu Geng ◽  
Nikolaj Drachmann ◽  
...  
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Lipid Absorption ◽  
Lipid Digestion ◽  
Soy Lecithin ◽  
Neonatal Piglets ◽  
Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

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