title: Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins.
abstract: 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.
authors.affiliation: INRA, UR370 QuaPA, 63122 Saint Genès Champanelle, France.
authors.forename: Veronique
authors.initials: V
authors.lastname: Sante-Lhoutellier
authors.forename: Laurent
authors.initials: L
authors.lastname: Aubry
authors.forename: Philippe
authors.initials: P
authors.lastname: Gatellier
mesh_terms: 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
chemical_list: D009124:Muscle Proteins; D010447:Peptide Hydrolases