curcumin is a natural polyphenolic compound with anti-cancer, anti-inflammatory, and anti-oxidation properties. low water solubility and rapid hydrolytic degradation are two challenges limiting use of curcumin as therapeutic agent. in the current study, the role of the bovine serum albumin (bsa), β-lactoglobulin and casein, as food-grade biopolymers and safe drug delivery systems, on the physic...

Biomethane produced by methanogenic archaea is a main greenhouse resource of terrestrial and marine ecosystems, which strongly affects the global environment change. Conductive materials, especially nano-scale, show considerable intervention on biomethane production potential, but mechanism still unclear. Herein, we precisely quantified absolute abundance Methanosarcina spp. proteins affected c...

The effect of high hydrostatic pressure (HHP) on reduced ingoing amounts both nitrate and nitrite (150, 75, 37.5, 0 mg/kg each curing salt) dry-cured loins during the refrigerated storage was studied. Changes in instrumental color, nitrosylmyoglobin (NOMb) Zinc protoporphyrin (ZnPP) contents, lipid protein oxidation were analyzed. reduction nitrate/nitrite decreased redness (CIE a*) NOMb conten...

Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork chops sold for retail, but may affect protein oxidation, while plant extracts are potential substitutes. Methods: Brine-injected pork chops (weight-gain ~12%, NaCl ~0.9%) prepared with ascorbate (225 ppm), green tea extract (25 ppm gallic acid equivalents (GAE)), or maté extract (25 ppm GAE) stored...

Adding DE 18 maltodextrin (80 g kg(-1)) to high-fat minced mackerel was highly effective against lipid oxidation and protein and color changes during frozen storage. It increased the temperature of ice-melting onset (Tm') and decreased freeze concentration of solutes in the unfrozen water (UFW) phase, which would have allowed it to effectively slow such perturbations. This maltodextrin showed a...

The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro digestion. The formation of these products during digestion i...

Oxidation-reduction properties of methylglyoxal-modified protein in relation to free radical generation were investigated. Glycation of bovine serum albumin by methylglyoxal generated the protein-bound free radical, probably the cation radical of the cross-linked Schiff base, as observed in the reaction of methylglyoxal with L-alanine (Yim, H.-S., Kang, S.-O., Hah, Y. C., Chock, P. B., and Yim,...