Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation.

Live silver carp with various transportation durations (3 h, 6 h, 12 h and 24 h) was processed into surimi. Proteomics and other technical methods were applied to investigate the changes in protein composition and structure aiming to explore the mechanism through which transportation stress affects gelling capability of surimi. As the transportation time was prolonged from 3 to 24 h, the gel strength of surimi gel decreased by 28.

Lipoxygenase activity in tropical fish: Changes during surimi processing and some biochemical characterization in lizardfish (Saurida tumbil).

The lipoxygenase (LOX) activity of major tropical fish used for surimi production, including threadfin bream (TB), lizardfish (LZ), and goatfish (GF), was measured in the gills, skin, and muscle. The highest LOX activity was observed in the LZ samples (p < 0.05), with the gills exhibiting the greatest activity at 376.

Antibacterial peptides from black soldier fly (Hermetia illucens) larvae: mode of action and characterization.

Antibacterial peptides from black soldier fly larvae extract were prepared using Flash column chromatography. Three out of five fractions (F, F and F) showed antibacterial activity against Listeria monocytogenes DMST 17303 with a minimum inhibitory concentration (MIC) of 1 mM, followed by Salmonella enterica Enteritidis DMST 15679 and Escherichia coli O157:H7 DMST 12743 with a MIC ranging from 4 to 8 mM. Due to the higher yield, F and F were further analyzed on their mode of action against L.

Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand.

This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken) by using NMR-based metabolomic approaches along with multivariate data analysis. Chemical compounds related to chicken's flavor including free amino acids (FAA), ATP and its related compounds, sugars, as well as volatile compounds (VOC), were also investigated. BR had the highest total FAAs, followed by NC and KC (P < 0.

Hypotensive effect of potent angiotensin-I-converting enzyme inhibitory peptides from corn gluten meal hydrolysate: Gastrointestinal digestion and transepithelial transportation modifications.

The study examined the antihypertensive effect of peptides derived from pepsin-hydrolyzed corn gluten meal, namely KQLLGY and PPYPW, and their in silico gastrointestinal tract digested fragments, KQL and PPY, respectively. KQLLGY and PPYPW showed higher angiotensin I-converting enzyme (ACE)-inhibitory activity and lower ACE inhibition constant (K) values when compared to KQL and PPY. Only KQL showed a mild antihypertensive effect in spontaneously hypertensive rats with -7.

Characterization and molecular docking of tetrapeptides with cellular antioxidant and ACE inhibitory properties from cricket () protein hydrolysate.

Wide-ranging bioactivities of enzymatically digested insect protein to produce peptides have been targeted for functional food development. In this study, fractionated peptides obtained from cricket () protein hydrolysate by alcalase digestion were identified and evaluated for their bioactivities. Peptide fractions F44, F45, and F46, isolated through size exclusion chromatography, demonstrated strong cytoprotective effects on SH-SY5Y and HepG2 cells exposed to HO.

Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study.

Physico-chemical behaviors of natural actomyosin (NAM) from slow-growing Korat chicken (KC) breast and thigh at low (0.2 M) and high (0.6 M) NaCl concentrations were evaluated and compared to those from their corresponding muscles in fast-growing broiler chicken (BC).

Revealing the global mechanism related to carnosine synthesis in the pectoralis major of slow-growing Korat chickens using a proteomic approach.

Objective: This study aimed to find global mechanisms related to carnosine synthesis in slow-growing Korat chickens (KRC) using a proteomic approach.

Methods: M. pectoralis major samples were collected from 10-week-old female KRC including low-carnosine (LC, 2,756.

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage.

Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investigated by evaluating peroxide values (PVs), lipoxygenase (LOX) activity, fatty acid (FA) composition, and volatile substances. LOX activity and PV were determined in the gills, skin, and muscles throughout 9 days of storage in ascending order to the extended storage time. The highest level of LOX activity was found in the gills, whereas the highest PV was determined in the skin.

Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon gastrointestinal digestion.

Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased and scavenging activities ( < 0.

A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.

Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.

Anti-Salmonella Activity of a Novel Peptide, KGGDLGLFEPTL, Derived from Egg Yolk Hydrolysate.

The present study aimed to characterize the mode of action of a novel antimicrobial peptide isolated from egg yolk hydrolysate. The EYHp6, KGGDLGLFEPTL, exhibited inhibition against serovar Typhimurium TISTR 292 and serovar Enteritidis DMST 15679 with a MIC value of 2 mM. In contrast, .

Effect of ultrasound and thermal pretreatments on antioxidant activity of egg white hydrolysate.

The use of ultrasonic (US) treatment of egg white prior to enzymatic hydrolysis to produce hydrolysate with antioxidant activity was investigated. The state of egg white (raw vs. cooked form) along with two levels of Alcalase (1% and 10% (w/w) protein) was applied.

Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens.

This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05).

Effects of collagen, chitosan and mixture on fibroblast responses and angiogenic activities in 2D and 3D in vitro models.

Despite accumulating evidences have demonstrated the potential of collagen and chitosan on tissue repair, it remains unclear on their combination effects. Here, we examined the regenerative effects of single collagen, chitosan and their mixture on fibroblasts and endothelial cells at cellular levels. The results showed that fibroblast responses, as indicated by high proliferative rate, increased spheroid diameter and migrated area existing from spheroid edge, and decreased wound area, were significantly promoted by either collagen or chitosan stimulation.

Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken.

The Korat chicken (KR) is a slow-growing Thai chicken breed with relatively poor feed efficiency (FE) but very tasty meat with high protein and low fat contents, and a unique texture. To enhance the competitiveness of KR, its FE should be improved. However, selecting for FE has an unknown effect on meat characteristics.

Isolation, identification, and mode of action of antibacterial peptides derived from egg yolk hydrolysate.

Egg yolk is a coproduct of egg white processing. The protein hydrolysis of egg yolks to exhibit antimicrobial activity is a strategy for its valorization. The objective of this study is to fractionate antibacterial peptides from pepsin-hydrolyzed egg yolks using flash chromatography.

Ultrasound-assisted extraction of collagen from broiler chicken trachea and its biochemical characterization.

Broiler chicken tracheas are a co-product from chicken slaughterhouses which are normally turned into low value animal feed despite their high levels of collagen. Typical collagen extraction by acid and/or pepsin usually results in relatively low yield. Ultrasound-assisted extraction (UAE) could be a means to improve collagen yield.

Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR.

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet () were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR).

Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming.

One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated to a core temperature of 80°C and were completely eliminated at a core temperature of 82°C and 85°C when a MW pre-heating step was applied for 7 min.

Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia () Fillet as Affected by Various Conditions.

This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50−60 ℃, 30−60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale.

Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates.

Due to the overuse and abuse of antibiotics, several antibiotic resistant bacteria have emerged. Antimicrobial peptides (AMPs) have gained attention as alternative antimicrobial agents because of their unique mode of action that impedes bacterial resistance. Two novel antibacterial peptides were isolated from Alcalase-hydrolyzed chicken plasma by size exclusion and reverse-phase chromatography.

Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation.

Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks at various periods of fermentation. Five isolates namely, J-1-S4, J-1-S13, J-1-S22, 2 m-40-15-R2, and P-1-S8, were identified as Halobacterium salinarum with slightly different colony and morphological characteristics among isolates. Starters of five isolates were prepared and added to the anchovy mixed with 25% solar salt and fermented for 180 days at 30-35°C.

Comparative proteomics revealed duodenal metabolic function associated with feed efficiency in slow-growing chicken.

The Korat chicken (KR), developed in Thailand, is a slow-growing breed developed as an alternative breed for Thai chicken producers. The growing interest in slow-growing chicken meat, due to its unique taste, distinct texture, health benefits, and higher broiler welfare have led to higher market demand for KR. However, its low feed efficiency (FE) has a significant negative impact on farm profitability.