Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.
The objective of this study was to investigate the effect of chemical oxidation on myofibrillar protein digestibility. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by a hydroxyl radical generating system. Oxidative modifications of proteins were assessed by the carbonyl content, surface hydrophobicity, electrophoresis, and immunoblotting. Oxidized or nonoxidized myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin). Results showed a direct and quantitative relationship between protein damages by hydroxyl radical and loss of protein digestibility.
Sante-Lhoutellier
Veronique
V
INRA, UR370 QuaPA, 63122 Saint Genès Champanelle, France.
Aubry
Laurent
L
Gatellier
Philippe
P
D000818:Animals; D009124:Muscle Proteins / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry*; D010084:Oxidation-Reduction; D010447:Peptide Hydrolases / Q000378:metabolism*; D013552:Swine
D009124:Muscle Proteins; D010447:Peptide Hydrolases