TitleIn vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus).
Publication TypeJournal Article
Year of Publication2016
AuthorsZhang, Y, Dai, B, Deng, Y, Zhao, Y
JournalFood Chem
Volume203
Pagination258-266
Date Published2016 Jul 15
ISSN0308-8146
KeywordsAnimals, Anti-Inflammatory Agents, Antioxidants, Biphenyl Compounds, Decapodiformes, Digestion, Electrophoresis, Polyacrylamide Gel, Granulocyte-Macrophage Colony-Stimulating Factor, Hydrostatic Pressure, Models, Biological, Muscle Proteins, Nitrogen, Picrates, Tumor Necrosis Factor-alpha
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.

DOI10.1016/j.foodchem.2016.02.072
Alternate JournalFood Chem
PubMed ID26948613