Effect of meat protein oxidation on the redox state of intestinal tissue in mice

• 1、Nutrition and Functional Food Engineering Research Center,School of Food,Jiangnan University,Wuxi 214122

Abstract：Objective: To study the effect of meat protein oxidation on the redox state of intestinal tissue in mice. Methods: The meat conditions of high oxidation and low oxidation were determined and prepared, the ability of the digestibility in vitro and free radical scavenging ability of meat digestive products were measured. 36 mice were randomly divided into three groups (n=12), feeding with diets containing of the meat with high, medium and low oxidation, after 12 weeks, the redox state, lipid and protein oxidation products index were detected in mouse ileum and colon tissue, the expression of antioxidant genes in the ileum were analyzed by quantitative real-time PCR. Results: when the meat with vacuum package was heated for 1h at 70℃, the meat degree of oxidation was the lowest. Compared with the low oxidation group, the antioxidant capacity of ileum and colonic tissues in the high oxidation group decreased significantly, the oxidation products of lipid and protein increased significantly, and the mRNA expression of Nrf2 and HO-1 in ileum tissues decreased significantly. Conclusion: After processing, the protein will be oxidized in varying degrees, resulting in structural changes. Mice fed with oxidized meat reduced the antioxidant capacity of intestinal tissue and causes the accumulation of lipid and protein oxidation products, resulting in the oxidative damage of intestinal tissue.

Keywords： meat processing protein oxidation intestinal tract redox state