School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore; IMDEA-Food Research Institute, Campus of International Excellence UAM+CSIC, 8 Crta. Canto Blanco, Madrid, 28049, Spain.
School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551, Singapore.
Food Res Int. 2019 Nov;125:108569. doi: 10.1016/j.foodres.2019.108569. Epub 2019 Jul 19.
Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef jerky. We have performed discovery-driven proteome-wide analyses, which identified a significantly elevated presence of reactive prooxidant post-translational modifications in jerky. We also found that these protein decorations impact an important subset of in-silico predicted DNA binding cryptides. Furthermore, we observed cell-dependent reduction in cell viability after prolonged treatments with endogenous-like jerky digests. Collectively these findings uncover the presence of prooxidant modifications in processed dried beef snacks and associate their presence with cytotoxicity. Thus, the findings reported here can pave the way for future studies aimed to establish appropriate dietary recommendations on snacking trends.
吃零食传统上与食用富含脂肪和碳水化合物的食物有关。然而，新的饮食趋势转向了食用富含蛋白质的食物。本研究调查了食品加工对一种最广泛消费的肉类零食——牛肉干的隐窝组的影响。我们进行了基于发现的全蛋白质组分析，结果表明，在牛肉干中存在显著增加的活性促氧化剂翻译后修饰。我们还发现，这些蛋白质修饰会影响一组重要的计算机预测的 DNA 结合隐肽。此外，我们观察到在长时间用内源性牛肉干消化物处理后，细胞活力会下降。总的来说，这些发现揭示了加工干牛肉零食中存在促氧化剂修饰，并将其与细胞毒性联系起来。因此，这里报道的发现可以为未来旨在建立关于零食趋势的适当饮食建议的研究铺平道路。
