Atıf İçin Kopyala
Awad N., Çam M., Sağdic O., Arici M., Takeda S., Sakata R., ...Daha Fazla
FOOMA, Tokyo, Japonya, 9 - 12 Temmuz 2019, sa.26, ss.105-108
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Yayın Türü:
Bildiri / Tam Metin Bildiri
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Basıldığı Şehir:
Tokyo
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Basıldığı Ülke:
Japonya
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Sayfa Sayıları:
ss.105-108
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Yıldız Teknik Üniversitesi Adresli:
Evet
Özet
Recently, the increasing interests of bio-functional properties of foods,
especially bioactive peptides derived from meat, as well as the phytochemical derived
from plants` on the lifestyle-related diseases has been a popular area of
research. The main aim of this study was to investigate the importance of
utilizing a herbal medicinal
plant is known as Aloysia citrodora [lemon
verbena (LV)], collected from the Levant region in improving the biological and
physicochemical properties of beef products. The improvements in biological
activities of the final product can be achieved through the polymers generated
from the combination of meat proteins along with phenolic compounds in LV.
Simply, the dried mashed leaves of plants were mixed directly with burgers at
tow concentrations 1.5 and 3% (w/w) and the samples were stored at 4oC-/
7 days and -20oC/40 days before starting the analyses.
Results mostly suggested that a
protein-polyphenol polymerization (PPP) occurred which might have many positive
effects. Images of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE)
and protein concentrations suggested that proteins were experienced a drastic
change as a consequence of PPP. Surprisingly and unexpectedly the IC50 values
of antihypertensive activities in the herb-treated burgers were higher than the
control group, 1.6 and 2.8mg/ml, respectively. However, the herb-treated
burgers showed remarkably higher antioxidant capacities than in the baseline
and control samples, specifically after stimulating a gastrointestinal
digestion process, 68.5, 75.3, 75.3 and 113.4 TEAC, respectively. Data suggest
that the utilization of LV extract
in the meat industry could be considered as a natural and safe alternative for the synthetic
antioxidant preservatives, and also as a nutraceutical compound
for different uses.