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- 2020.1
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Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects on protein oxidation. The influence of meat protein oxidation on the modulation of the systemic redox status and underlying mechanism is well known. However, the effects of processed meat proteins isolated from different sources on gut microbiota, oxidative stress biomarkers, and metabolomic markers associated with metabolic syndromes are of growing interest. The application of advanced methodological approaches based on OMICS, and mass spectrometric technologies has enabled to better understand the molecular basis of the effect of processed meat oxidation on human health and the aging process. Animal studies indicate the involvement of dietary proteins isolated from different sources on health disorders, which emphasizes the impact of processed meat protein on the richness of bacterial taxa such as (Mucispirillum, Oscillibacter), accompanied by increased expression of lipogenic genes. This review explores the most recent evidences on meat processing techniques, meat protein oxidation, underlying mechanisms, and their potential effects on nutritional value, gut microbiota composition and possible implications on human health.
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참고문헌 (74)
참고문헌 신청
Aalhus J / 2014 / Encyclopedia of meat sciences / Academic Press :394~400
Aesif SW / 2011 / Activation of the glutaredoxin-1 gene by nuclear factor κB enhances signaling / Free Radic Biol Med 51:1249~1257
Ahmad MI / 2019 / Processed meat protein promoted inflammation and hepatic lipogenesis by upregulating Nrf2/Keap1 signaling pathway in Glrx-deficient mice / J Agric Food Chem 67:8794~8809
Backhed F / 2004 / The gut microbiota as an environmental factor that regulates fat storage / Proc Natl Acad Sci USA 101:15718~15723
Bax ML / 2012 / Cooking temperature is a key determinant of in vitro meat protein digestion rate : Investigation of underlying mechanisms / J Agric Food Chem 60:2569~2576
Aesif SW / 2011 / Activation of the glutaredoxin-1 gene by nuclear factor κB enhances signaling / Free Radic Biol Med 51:1249~1257
Ahmad MI / 2019 / Processed meat protein promoted inflammation and hepatic lipogenesis by upregulating Nrf2/Keap1 signaling pathway in Glrx-deficient mice / J Agric Food Chem 67:8794~8809
Backhed F / 2004 / The gut microbiota as an environmental factor that regulates fat storage / Proc Natl Acad Sci USA 101:15718~15723
Bax ML / 2012 / Cooking temperature is a key determinant of in vitro meat protein digestion rate : Investigation of underlying mechanisms / J Agric Food Chem 60:2569~2576
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