Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/149185
Title: Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks
Authors: Serra, Aida
Gallart-Palau, Xavier
Koh, Wei Yi
Chua, Zoey Jia Yu
Guo, Xue
Chow, Chase Jia Jing
Chen, Wei Meng
Park, Jung Eun
Li, Tianhu
Tam, James P.
Sze, Siu Kwan
Keywords: Science::Biological sciences
Issue Date: 2019
Source: Serra, A., Gallart-Palau, X., Koh, W. Y., Chua, Z. J. Y., Guo, X., Chow, C. J. J., Chen, W. M., Park, J. E., Li, T., Tam, J. P. & Sze, S. K. (2019). Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks. Food Research International, 125, 108569-. https://dx.doi.org/10.1016/j.foodres.2019.108569
Project: NMRC-OF-IRG-0003-2016
Journal: Food Research International
Abstract: Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef jerky. We have performed discovery-driven proteome-wide analyses, which identified a significantly elevated presence of reactive prooxidant post-translational modifications in jerky. We also found that these protein decorations impact an important subset of in-silico predicted DNA binding cryptides. Furthermore, we observed cell-dependent reduction in cell viability after prolonged treatments with endogenous-like jerky digests. Collectively these findings uncover the presence of prooxidant modifications in processed dried beef snacks and associate their presence with cytotoxicity. Thus, the findings reported here can pave the way for future studies aimed to establish appropriate dietary recommendations on snacking trends.
URI: https://hdl.handle.net/10356/149185
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2019.108569
Rights: © 2019 Elsevier Ltd. All rights reserved. This paper was published in Food Research International and is made available with permission of Elsevier Ltd.
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SBS Journal Articles

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