The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

• 발행기관: 한국축산식품학회
• 저자명: Muhammad Ijaz Ahmad Muhammad Umair Ijaz Ijaz ul Haq Chunbao Li
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제1호, 1~10쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.01.31

영문 초록

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.

목차

Introduction

Mechanism Underlying the Protein Oxidation

Protein Oxidation and Metabolic Disorders

Dietary Protein and Gut-liver Axis

Conclusion

키워드

diet processed meat protein oxidative stress metabolic syndromes