Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks
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 j...
| Main Authors: | , , , , , , , , , , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/149185 |
| _version_ | 1811689656715051008 |
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| author | 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 |
| author2 | School of Biological Sciences |
| author_facet | School of Biological Sciences 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 |
| author_sort | Serra, Aida |
| collection | NTU |
| description | 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. |
| first_indexed | 2024-10-01T05:51:34Z |
| format | Journal Article |
| id | ntu-10356/149185 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T05:51:34Z |
| publishDate | 2021 |
| record_format | dspace |
| spelling | ntu-10356/1491852023-02-28T17:01:28Z Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks 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 School of Biological Sciences School of Physical and Mathematical Sciences Science::Biological sciences Biomedical Food Science 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. Ministry of Education (MOE) National Medical Research Council (NMRC) Accepted version 2021-05-17T01:27:06Z 2021-05-17T01:27:06Z 2019 Journal Article 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 0963-9969 0000-0002-5652-1687 https://hdl.handle.net/10356/149185 10.1016/j.foodres.2019.108569 31554040 2-s2.0-85069673726 125 108569 en NMRC-OF-IRG-0003-2016 Food Research International © 2019 Elsevier Ltd. All rights reserved. This paper was published in Food Research International and is made available with permission of Elsevier Ltd. application/pdf |
| spellingShingle | Science::Biological sciences Biomedical Food Science 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 Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks |
| title | Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks |
| title_full | Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks |
| title_fullStr | Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks |
| title_full_unstemmed | Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks |
| title_short | Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks |
| title_sort | prooxidant modifications in the cryptome of beef jerky the deleterious post digestion composition of processed meat snacks |
| topic | Science::Biological sciences Biomedical Food Science |
| url | https://hdl.handle.net/10356/149185 |
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