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
Date Published2016 Jul 15
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

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.

Alternate JournalFood Chem
PubMed ID26948613