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 The effect of cooking on in vitro digestibility of selected legumes

2009 ◽  
Vol 57 (5) ◽  
pp. 13-18
Author(s):  
Ranjani Amarakoon ◽  
Stanislav Kráčmar ◽  
Ignác Hoza ◽  
Pavel Budinský
Keyword(s):  
Glycine Max ◽  
Pisum Sativum ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Cooking Time ◽  
Cooking Methods ◽  
In Vitro Digestibility ◽  
Pressure Cooking ◽  
Dry Matter Digestibility

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

scholarly journals Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

2021 ◽  
Vol 8 ◽  
Author(s):  
Simone Mancini ◽  
Simona Mattioli ◽  
Simone Paolucci ◽  
Filippo Fratini ◽  
Alessandro Dal Bosco ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Sunflower Oil ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
Oxidative Status ◽  
Deep Frying ◽  
Mealworm Larvae

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.

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.

Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic Strength

1996 ◽  
Vol 44 (2) ◽  
pp. 408-415 ◽  
Author(s):  
Ganesan Krishnamurthy ◽  
Hsin-Sui Chang ◽  
Herbert O. Hultin ◽  
Yuming Feng ◽  
Subramanian Srinivasan ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Muscle Proteins ◽  
Low Ionic Strength
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