High-pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2467-2471

  Jung, Stéphanie ^a   De Lamballerie Anton, Marie ^a   Taylor, Richard G ^b   Ghoul, Mohamed ^c  

^a LUNAM UNIVERSITÉ   (France)

^b CEMAGREF   (France)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Bovine muscle; Cathepsin; High pressure; Lysosome; Meat

Indexed keywords

ACID PHOSPHATASE; CATHEPSIN; CATHEPSIN D; LYSOSOME ENZYME;

ANIMAL; ANIMAL TISSUE; ARTICLE; CATTLE; ENZYME ACTIVITY; ENZYMOLOGY; FEMALE; FOOD HANDLING; FOOD PRESERVATION; HYDROSTATIC PRESSURE; LYSOSOME; MEAT; METABOLISM; MUSCLE; NONHUMAN; SHELF LIFE; SKELETAL MUSCLE; ULTRASTRUCTURE;

ACID PHOSPHATASE; ANIMALS; CATHEPSIN D; CATTLE; FEMALE; FOOD HANDLING; HYDROSTATIC PRESSURE; LYSOSOMES; MEAT; MUSCLE, SKELETAL;

EID: 0033945196     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908648     Document Type: Article

References (29)

1. Anson, M. L. The estimation of pepsin, trypsin, papain and cathepsin with haemoglobin. J. Gen. Physiol. 1938, 22, 79-89.
2. Anese, M.; Nicoli, M. C.; Dall'aglio, G.; Lerici, C. R. Effect of high-pressure treatments on peroxidase and polyphenoloxidase activities. J. Food Biochem. 1995, 18, 285-293.
3. Ashie, I. N. A.; Simpson, B. K. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration. Food Res. Int. 1996, 29, 569-575.
4. Balny, C.; Masson, P. Effects of high pressure on proteins. Food Rev. Int. 1993, 9, 611-628.
5. Barrett, A. J.; Heath, M. F. Lysosomal enzymes in lysosomes. In Lysosomes: A Laboratory Handbook; Elsevier/North-Holland Biomedical Press: Amsterdam, The Netherlands, 1977; pp 19-127.
6. Berg, T.; Gjoen, T.; Bakke, O. Physiological functions of endosomal proteolysis. Biochem. J. 1995, 307, 313-326.
7. Cochran, W. G.; Cox, G. M. Experimental Design, 2nd ed.; Wiley: New York, 1957; pp 335-365.
8. Dutson, T. R.; Smith, G. C.; Carpenter, Z. L. Lysosomal enzyme distribution in electrically stimulated ovine muscle. J. Food Sci. 1980, 45, 1097-1098.
9. Elgasim, E. A.; Kennick, W. H.; Anglemier, A. F.; Koohmaraie, M.; Elkhalifa, E. A. Effect of prerigor pressurization on bovine lysosomal enzyme activity. Food Microstruct. 1983, 2, 91-97.
10. Ertbjerg, P.; Mielche, M. M.; Larsen, L. M.; Moller, A. J. Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef. J. Sci. Food Agric. 1999, 79, 970-978.
11. Etherington, D. J. Enzymes in the meat industry. In Enzymes in Food Processing; Blackie: Glasgow, 1992; pp 128-160.
12. Galazka, V. B.; Sumner, I. G.; Ledward, D. A. Changes in protein-protein and protein-polysaccharide interactions induced by high pressure. Food Chem. 1996, 57, 393-398.
13. Goll, D. E.; Otsuka, Y.; Nagainis, P. A.; Shannon, J. D.; Sathe, S. K.; Muguruma, M. Role of muscle proteinases in maintenance of muscle integrity and mass. J. Food Biochem. 1983, 7, 137-177.
14. Got, F.; Culioli, J.; Berge, P.; Vignon, X.; Astruc, T.; Quideau, J. M.; Lethiecq, M. Effects of high-intensity high-frequency ultrasound on aging rate, ultrastructure and some physicochemical properties of beef. Meat Sci. 1999, 51, 35-42.
15. Homma, N.; Ikeuchi, Y.; Suzuki, A. Effects of high-pressure treatment on the proteolytic enzymes in meat. Meat Sci. 1994, 38, 219-228.
16. Homma, N.; Ikeuchi, Y.; Suzuki, A. Levels of calpain and calpastatin in meat subjected to high pressure. Meat Sci. 1995, 41, 251-260.
17. Horgan, D. J.; Kuypers, R. Effect of high pressure on the regulation of phosphorylase activity in pre-rigor rabbit muscle. Meat Sci. 1983, 8, 65-77.
18. 2+-dependent proteases. J. Food Sci. 1988, 53, 1638-1641.
19. Koohmaraie, M. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 1996, 43, S193-S201.
20. MacDonald, A. G. Effects of high hydrostatic pressure on natural and artificial membranes. In High Pressure and Biotechnology; Balny, C., Hayashi, R., Heremans, K., Masson, P., Eds.; Colloque INSERM/John Libbey Eurotext Ltd.: La Grande Motte, France, 1992; pp 65-75.
21. Ohmori, T.; Shigesa, T.; Taji, S.; Hayashi, R. Biochemical effects of high hydrostatic pressure on the lysosome and proteases. Biosci., Biotechnol., Biochem. 1992, 56, 1285-1288.
22. Ohsumi, Y.; Ishikawa, T.; Kato, K. A rapid and simplified method for the preparation of lysosomal membranes from rat livers. J. Biochem. 1983, 93, 547-556.
23. Robinson, J. M.; Karnovsky, M. J. Ultrastructural localization of several phosphatases with cerium. J. Histochem. Cytochem. 1983, 31, 1197-1208.
24. Schellens, J. P. M.; Daems, W. Th.; Emeis, J. J.; Brederoo, P.; De Bruijn, W. C.; Wisse, E. Electron microscopical identification of lysosomes. In Lysosomes: A Laboratory Handbook; Elsevier/North-Holland Biomedical Press: Amsterdam, The Netherlands, 1977; pp 147-208.
25. Seyderhelm, I.; Boguslawski, S.; Michaelis, G.; Knorr, D. Pressure induced inactivation of selected food enzymes. J. Food Sci. 1996, 61, 308-310.
26. Suzuki, A.; Kim, K.; Homma, N.; Ikeuchi, Y.; Saito, M. Acceleration of meat conditioning by high-pressure treatment. In High-Pressure Technology; Balny, C., Hayashi, R., Heremans, K., Masson, P., Eds.; Colloque INSERM/John Libbey Eurotext Ltd.: La Grande Motte, France, 1992; pp 219-227.
27. Taylor, R. G.; Goll, D. E.; Ouali, A. Enzyme localization during postmortem muscle tenderization. In Expression of Tissue Proteinase and Regulation of Protein Degradation as Related to Meat Quality; Ouali, A., Demeyer, D. I., Smulders, F. J. M., Eds.; ECCEAMST: The Netherlands, 1995; pp 347-358.
28. Weemaes, C. A.; Ludikhuyze, L. R.; Van den Broeck, I.; Hendrickx, M. E. Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase: a kinetic study. J. Agric. Food Chem. 1998, 46, 2785-2792.
29. Zeece, M. G.; Katoh, K.; Robson, R. M.; Parrish JR, F. C. Effect of cathepsin D on bovine myofibrils under different conditions of pH and temperature. J. Food Sci. 1986, 3, 769-773, 780.