title: In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).
abstract: This study investigated the in vitro anti-inflammatory and antioxidant properties, protein quality, and other related characteristics obtained by the single-cycle and two-cycle high hydrostatic pressure (HHP at 200, 400 and 600 MPa) treatment of squids (Todarodes pacificus). The soluble protein nitrogen content and in vitro protein digestibility increased significantly (p<0.05) after all HHP treatments, and the two-cycle 600 MPa HHP treatments yielded the highest values, 7.59% and 84.42%, respectively. The estimated protein efficiency ratios, and antioxidant and anti-inflammatory properties of squids significantly increased by all HHP treatments. (1)H nuclear magnetic resonance (NMR) showed that the main spectral changes associated to the anti-inflammatory properties of proteins following HHP treatment were in the range of 3.00-3.19 and 3.60-3.79 ppm. This indicates that the HHP treatments modified the protein and functional properties of squids and gave the relevant chemical shifts in NMR signals, either migrated or disappeared.
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yifeng
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Instrumental Analysis Center, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240 Shanghai, China.
authors.forename: Bona
authors.initials: B
authors.lastname: Dai
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China; Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA. Electronic address: yanyun.zhao@oregonstate.edu.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000818:Animals; D000893:Anti-Inflammatory Agents / Q000302:isolation & purification / Q000494:pharmacology; D000975:Antioxidants / Q000302:isolation & purification / Q000494:pharmacology; D001713:Biphenyl Compounds / Q000737:chemistry; D049832:Decapodiformes / Q000737:chemistry*; D004063:Digestion / Q000502:physiology; D004591:Electrophoresis, Polyacrylamide Gel; D016178:Granulocyte-Macrophage Colony-Stimulating Factor / Q000032:analysis / Q000276:immunology; D006874:Hydrostatic Pressure; D008954:Models, Biological; D009124:Muscle Proteins / Q000302:isolation & purification / Q000494:pharmacology; D009584:Nitrogen / Q000032:analysis; D010851:Picrates / Q000737:chemistry; D014409:Tumor Necrosis Factor-alpha / Q000032:analysis / Q000276:immunology
chemical_list: D000893:Anti-Inflammatory Agents; D000975:Antioxidants; D001713:Biphenyl Compounds; D009124:Muscle Proteins; D010851:Picrates; D014409:Tumor Necrosis Factor-alpha; D016178:Granulocyte-Macrophage Colony-Stimulating Factor; C004931:1,1-diphenyl-2-picrylhydrazyl; D009584:Nitrogen
keywords: Anti-inflammatory; Antioxidant; High hydrostatic pressure; Protein; Squid