Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates

Rahman, M. Shafiur,Go, Gwang-woong,Seo, Jin-Kyu,Gul, Khalid,Choi, Sung-Gil,Yang, Han-Sul Elsevier 2019 LWT- Food science and technology Vol.111 No.-

<P><B>Abstract</B></P> <P>Consumer demand for proteins from animal sources has been increasing with economic growth of the populations. Freeze-dried ground bovine heart was treated using supercritical-CO<SUB>2</SUB> (SC–CO<SUB>2</SUB>) at different pressures (20, 30 and 40 MPa) and hexane to produce a protein concentrate. Thiol concentration, structural and gelling properties of the control bovine heart and bovine heart protein concentrates (BHPCs) were investigated. SC-CO<SUB>2</SUB> treatment at 20 MPa led to an increased (<I>p</I> < 0.05) thiol (–SH) content (74.08 nmol/mg protein) than those for the control and other BHPCs. Fourier–transform infrared (FT–IR) spectroscopy showed increased secondary structure of α–helix and parallel β–sheet content for SC-CO<SUB>2</SUB>–treated bovine heart protein when compared to the control and hexane–treated bovine heart protein. Integrated light scattering in protein suspension showed SC-CO<SUB>2</SUB>–treated samples had higher cumulative values (Q3) and density (q3) for the particle size distribution. SC-CO<SUB>2</SUB>–treated BHPC had better physicochemical properties without structural deterioration of proteins resulting in increased functional properties such as solubility (31.08 g/100 g bovine heart), viscosity and gelling capacity (least gelation concentration 10 g/100 mL water). Bovine heart proteins may serve as a good source of quality proteins for different food applications.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Bovine heart was treated using SC-CO<SUB>2</SUB> and hexane to produce a protein concentrate. </LI> <LI> SC-CO<SUB>2</SUB>–treated sample had higher thiol (-SH) content than the control and other samples. </LI> <LI> FT-IR spectra showed SC-CO<SUB>2</SUB>–treated samples had higher α–helix and β–sheets. </LI> <LI> Integrated light scattering showed greater particles in solution for SC-CO<SUB>2</SUB>–treated sample. </LI> <LI> SC-CO<SUB>2</SUB> treatment resulted in increased functional properties of the protein concentrates. </LI> </UL> </P>

Comparative Study of the Quality Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

M. Shafiur Rahman,Sung-Won Kang,Ah-Na Kim,Han-Sul Yang,Sung-Gil Choi 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Extraction Yield of Lipid and Functional Properties of Defatted Bovine Heart Treated with Supercritical Carbon Dioxide and Organic Solvent

M. Shafiur Rahman,Sung-Gil Choi 한국식품영양과학회 2017 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO₂ and solvent extraction

Rahman, M. Shafiur,Seo, Jin-Kyu,Choi, Sung-Gil,Gul, Khalid,Yang, Han-Sul Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.97 No.-

<P><B>Abstract</B></P> <P>The demand for healthier meat and meat products with low fat is increasing rapidly to reduce cardiovascular and other chronic diseases. Bovine heart was defatted using supercritical-CO<SUB>2</SUB> (SC-CO<SUB>2</SUB>) at a constant temperature (40 °C) with three different pressures (20, 30, and 40 MPa) and using solvent extraction. The objective of this study was to produce a low-fat meat ingredient such as defatted bovine heart (DBH), and investigate its physicochemical characteristics and microbial safety, including the extraction yield and fatty acid composition of bovine heart lipid. SC-CO<SUB>2</SUB> treatment at high pressure results in higher removal of fat i.e. a higher extraction yield (93.60%). The DBH prepared using SC-CO<SUB>2</SUB> at 30 and 40 MPa had significantly higher proteins (82.07 and 82.67 g/100 g DBH, respectively), amino acids (80.39 and 79.05 g/100 g DBH, respectively), and minerals (2910 and 2901 mg/100 g DBH, respectively) and with lower microbial contents compared to those of the control and other DBHs. SC-CO<SUB>2</SUB>-extracted lipid had significantly higher unsaturated fatty acids (53.09 g/100 g fatty acids) than the control (45.62) and hexane-extracted lipid (44.65). SC-CO<SUB>2</SUB>-treatment leads to higher fat removal without deterioration of nutritional quality and significantly reduces the microbial content in defatted meals.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Bovine heart was defatted by SC-CO<SUB>2</SUB> and hexane to produce a low-fat meat ingredient. </LI> <LI> SC-CO<SUB>2</SUB> treatment at high pressure resulted in higher removal of fat. </LI> <LI> Protein, amino acid and mineral contents of bovine heart increased after SC-CO<SUB>2</SUB> treatment. </LI> <LI> SC-CO<SUB>2</SUB> process significantly reduced microbial contamination in defatted samples. </LI> <LI> SC-CO<SUB>2</SUB>–extracted lipids had significantly higher unsaturated fatty acids. </LI> </UL> </P>

The Protective Effect of Curcumin against Nitrosamine-Induced Gastric Oxidative Stress in Rats

Mostafa Ibrahim Waly,Ismail M. Al-Bulushi,Shaimaa Al-Hinai,Nejib Guizani,Raya Nasser Al-Malki,Mohammad Shafiur Rahman 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.4

Curcumin has a wide spectrum of biological, pharmaceutical, and antioxidant effects in cancer experimental models. Nitrosamine is commonly used as an experimental oxidizing agent which induces gastric oxidative stress and gastric carcinogenesis in rats. We examined the antioxidant potential effect of curcumin against nitrosamine-induced gastric oxidative stress in rats. Forty Sprague-Dawley rats were randomly divided into 4 groups (10 rats/group). The control group was fed a standard diet and received a single dose of normal saline, the nitrosamine-treated group was fed a standard diet and received an intraperitoneal injection of nitrosamine at a single dose of 100 mg/kg body weight (b.w.). The other two groups received a daily dose of curcumin (200 mg/kg b.w.) via intra-gastric intubation in the presence or absence of nitrosamine injection. After 16 weeks, all rats were sacrificed, and the gastric tissues were dissected for histopathological examination and for biochemical measurements of oxidative stress indices. Our results showed that nitrosamine causes oxidative stress in gastric tissues as evidenced by glutathione depletion, increased level of lipid peroxides, nitric oxide release, impairment of total antioxidant capacity, DNA oxidative damage, and inhibition of antioxidant enzymes (catalase, glutathione peroxidase, glutathione reductase, and superoxide dismutase). Histopathological findings revealed abnormal gastric architecture in association with nitrosamine injection compared to the non-treated control group. Curcumin significantly suppressed the gastric oxidative damage associated with nitrosamine treatment and mitigated its histopathological effect. These results suggest that curcumin, as an antioxidant, has a therapeutic effect against oxidative stress-mediated gastric diseases.

Physicochemical and Microbial Quality Characteristics of Garlic (Allium sativum L.) by Superheated Steam Treatment

Chan yang Park,M. Shafiur Rahman,Kyo yeon Lee,Ah na Kim,Sung-gil Choi 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

Sung-won Kang,Hye-min Kim,M. Shafiur Rahman,Ah-na Kim,Han-sul Yang,Sung-gil Choi 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.1

Defatted bovine liver (DBL) is a potential source of protein and minerals. Supercritical carbon dioxide (SC-CO2) and a traditional organic solvent method were used to remove lipid from bovine liver, and the quality characteristics of a control bovine liver (CBL), bovine liver defatted by SC-CO2 (DBLSC-CO2) at different pressures, and bovine liver defatted by organic solvent (DBL-OS) were compared. The DBLSC-CO2 samples had significantly higher (p2 than the organic solvent method. SDSPAGE analysis demonstrated that the CBL and DBLSC-CO2 had protein bands of a similar intensity and area, whereas DBL-OS appeared extremely poor bands or no bands due to the degradation of proteins, particularly in the 50 to 75 kDa and 20 to 25 kDa molecular weight ranges. In addition, DBLSC-CO2 was shown to have superior functional properties in terms of total soluble content, water and oil absorption, and foaming and emulsification properties. Therefore, SC-CO2 treatment offers a nutritionally and environmentally friendly approach for the removal of lipid from high protein food sources. In addition, SC-CO2 may be a better substitute of traditional organic solvent extraction for producing more stable and high quality foods with high-protein, fat-free, and low calorie contents.

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Hyeon-Woong Yum,Jin-Kyu Seo,Jin-Yeon Jeong,Gap-Don Kim,M. Shafiur Rahman,Han-Sul Yang 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

과열증기 처리에 따른 마늘의 이화학적 및 미생물학적 품질 특성

박찬양(Chan-Yang Park),이교연(Kyoyeon Lee),김아나(Ahna Kim),소슬아(Seulah So),샤피어 라만(M. Shafiur Rahman),최성길(Sung-Gil Choi) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.10

본 연구에서는 과열증기 처리온도에 따른 마늘의 불쾌취 제거 효과를 비롯한 이화학적, 미생물학적, 관능적 특성을 연구하고자 하였다. 과열증기 장치의 장점으로는 에너지 효율적이고 환경오염이 적으며, 식품 고유의 영양성분 변화가 적게 일어난다는 등의 장점을 가지고 있다. 마늘 특유의 불쾌취 및 매운맛 정도를 알아보는 total thiosulfinate, total pyruvate 함량에서는 비처리구보다 과열증기 처리한 모든 조건에서 감소하였고, 관능평가에서는 비처리구보다 과열증기 처리한 모든 조건에서 높은 점수를 획득한 것을 확인할 수 있었다. 또한, 마늘의 휘발성 향기물질 특성에서도 비처리구보다 과열증기 처리구에서 마늘 특유의 불쾌취를 생성하는 향기성분이 크게 저감화된 것을 확인할 수 있었다. 항산화 활성 및 총 페놀 화합물 함량에서는 비처리구가 과열증기 처리구보다 다소 높은 특성을 나타내었지만 과열증기 처리 시에도 FRAP는 77~93%, ABTS 라디칼 소거능은 89~97%, 총 페놀성 화합물 함량은 76~79%로 잔류하여 모든 항산화 활성에서 비교적 높게 유지되는 것을 확인할 수 있었다. 조직감 항목에서는 과열증기 처리구가 비처리구보다 경도가 다소 감소하는 것을 확인할 수 있었다. 항균성 특성에서는 비처리구가 과열증기 처리구보다 큰 항균성을 나타내었다. 모든 균주에서 비처리구는 10 mm 이상의 inhibition zone을 형성하였고, 과열증기 처리구에서는 1.0~10.0 mm 의 inhibition zone을 형성하였다. 다음으로 일반세균, 대장균군, 효모 및 곰팡이 균수에서는 대장균군과 효모 및 곰팡이는 검출되지 않았지만, 일반세균수는 비처리구에서 8.69 log CFU/g이었으며 과열증기 처리 온도를 100~350°C로 처리한 T100~T350 처리구들에서는 각각 5.65, 5.18, 5.15, 4.85, 4.75, 2.92 log CFU/g으로 대조구보다 3~6 log CFU/g의 수준이 감소한 균수를 확인하였다. 결과적으로 과열증기 처리는 마늘 특유의 불쾌취 및 매운맛을 저감화하며 다른 열처리에 비해 마늘의 영양물질 및 생리활성 물질이 높게 유지하고, 또한 미생물 제거 및 저감화에도 효과적이라고 생각한다. The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and 350°C for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above 200°C provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

저장온도가 들깨의 품질특성 및 산화속도에 미치는 영향

이교연,김아나,샤피어라만,이명희,김정인,곽도연,김현진,최성길,Lee, Kyo-Yeon,Kim, Ah-Na,Rahman, M. Shafiur,Lee, Myoung Hee,Kim, Jung In,Kwak, Doyeon,Kim, Hyun-Jin,Choi, Sung-Gil 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6

The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks. An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t_1/2, Q₁₀ and Ea were calculated. The k and t_1/2 values decreased with increasing storage temperature and the Q₁₀ values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.