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Role of calpain system in meat tenderness: A review

Food Science and Human Wellness 2018年第3期7卷 196-204页

作者： Z.F.Bhat James D.Morton Susan L.Mason alaa el-din A.bekhit Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life SciencesLincoln UniversityLincoln7647ChristchurchNew Zealand Department of Food Sciences University of OtagoP.O.Box 56Dunedin 9054New Zealand

Aging is a popular method used by meat industry for improving the sensory attributes of *** the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-mortem intervention for *** improves the tenderness of meat through disruption of the muscle structure by intracellular proteolytic *** undergo various molecular changes that cause proteolysis of key myofibrillar and cytoskeletal proteins,disrupting the overall integrity of muscle *** several endogenous proteolytic systems are capable of post-mortem proteolysis,a great body of scientific evidence supports a major role for the calpain *** are intracellular calcium-dependent cysteine proteases found in most *** least three calpains(μ-and m-calpains and calpain 3)and calpastatin,their specific endogenous inhibitor,are found in *** are known to be involved in the proteolysis of functionally relevant structural proteins such as the myofibrillar proteins and cytoskeletal anchorage *** ubiquitous proteases are also present in mitochondria and play important roles in a variety of pathophysiological conditions including apoptotic and necrotic cell death *** review discusses the role and contribution of the calpain system and the factors that influence calpain activity during aging.

关键词： Aging Tenderness Calpains Proteolysis Calpain activity Factors

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Identification of novel bioactive proanthocyanidins with potent antioxidant and anti-proliferative activities from kiwifruit leaves

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Food Bioscience 2022年第2期46卷 539-549页

作者： Ji-Min Lv Mostafa Gouda alaa el-din bekhit Ya-Ke He Xing-Qian Ye Jian-Chu Chen College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhou310058China Department of Nutrition and Food Science National Research CentreDokki12622GizaEgypt Department of Food Science University of OtagoOtagoNew Zealand

Agro-wastes contribute major social,economic,and environmental challenges for food production and circular economy *** current increasing demand for clean label food production and use of natural bioactive compounds could turn these challenges into opportunities providing avenues for proper utilization of agro-wastes to produce valuable *** study aimed to investigate the potential use of kiwifruit(Actinidia chinensis)leaves as a source of proanthocyanidins(PAs)bioactive phenolic *** leaves PAs were extracted,purified,identified,and evaluated for their antioxidant and anti-proliferative *** structural composition of the purified PAs was characterized using HPLC-QTOF-MS/MS and *** results showed that purified kiwifruit leaves PAs(PKLPs)comprised mainly procyanidins,propelargonidins,and prodelphindins ranging from dimers to hexamers with(epi)catechin as terminal units and(epi)afzelechin or(epi)gallocatechin as dominant extension *** study reports the structure of novel PKLPs monomer fractions was unique compared to the PAs that extracted from the other plant *** PKLPs exhibited higher phenolic content than the skin and flesh of several kiwifruit ***,the PKLPs exhibited higher in vitro antioxidant activity in chemical-based(DPPH,ABTS,and FRAP)assays and H2O2-induced injury cell model than ascorbic,Trolox,and catechin(pells was *** conclusion,this study demonstrated that kiwifruit leaves waste could serve as a sustainable and low-cost source of PAs,a group of multi-functional bioactive compounds that plays a key role in the food and pharmaceutical industries.

关键词： Proanthocyanidins Agro-waste valorisation HPLC-QTOF-MS/MS Antioxidant potential Anti-proliferative activity

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水溶性非淀粉多糖的提取纯化技术进展（英文）

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现代食品科技 2019年第9期35卷 1-21页

作者： Mylene Anwar alaa el-din bekhit 新西兰奥塔戈大学食品科学系新西兰达尼丁9054 棉兰老中央大学食品科学系菲律宾慕斯万山8714

近几年来,植物水溶性非淀粉多糖(NSPS)在食品和医药产品中的应用取得了很大的发展,已经成为能深入研究的有趣课题。水溶性NSPS具有独特的流变特性,能够与水形成粘度由低到高的溶液,可用于饮料、烘焙、冷冻等各种食品中,以改善质地,稳定... 详细信息

近几年来,植物水溶性非淀粉多糖(NSPS)在食品和医药产品中的应用取得了很大的发展,已经成为能深入研究的有趣课题。水溶性NSPS具有独特的流变特性,能够与水形成粘度由低到高的溶液,可用于饮料、烘焙、冷冻等各种食品中,以改善质地,稳定食品混合物。水溶性NSP在制药工业中也被广泛用作药物输送的封装基质,以及作为具有预防作用的生物活性材料,如抗癌和抗糖尿病。水溶性NSP在促进肠道微生物群生长和支持短链脂肪酸生产方面的益生元作用是迄今为止最有价值的科学发现。由于其使用需求不断增加,为了获得更高的得率,降低成本,缩短提取时间,扩大提取工艺规模,探索并应用了先进新颖的提取技术,包括采用超声波和微波提取水溶性NSP,克服了传统提取方法的一些局限性。为了减少损失和降低脱蛋白对提取水溶性NSP生物活性的负面影响,人们探索了绿色脱蛋白技术,如使用冻融技术替代常用的化学方法。绿色的水溶性NSP脱蛋白纯化方法将使提取的物质更安全地用于食品和医药产品中。

关键词：水溶性非淀粉多糖提取纯化绿色脱蛋白技术

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