Związki bioaktywne w mięsie

• Autorzy: Sadowska A. , Świderski F.

Warianty tytułu

EN

Bioactive compounds in meat

• Języki publikacji: PL

Abstrakty

PL

Pod względem wartości odżywczej mięso zwierząt rzeźnych zalicza się do najbardziej cennych surowców spożywczych. Od niedawna istotnie zmieniło się postrzeganie mięsa nie tylko jako cennego źródła pełnowartościowego białka, mikro- i makroelementów, lecz także jako źródła związków bioaktywnych, które mogą mieć ogromne znaczenie fizjologiczne. Głównymi związkami bioaktywnymi obecnymi w mięsie są: tauryna, karnozyna, koenzym Q10, kreatyna oraz sprzężony kwas linolowy (CLA). Oprócz wykazywania właściwości zdrowotnych niektóre wyżej wymienione związki wpływają na cechy jakościowe mięsa i jego produktów, poprzez wykazywanie właściwości zapobiegających utlenianiu tłuszczów, stabilizację barwy, czy przedłużenie okresu trwałości.

EN

In terms of nutritional value, meat belongs to the most valuable food. Recently the perception of meat as a valuable source of full value protein, micro- and macroelements significantly changed beacuse meat is also a source of bioactive compounds that may have great physiological significance. To major bioactive compounds occuring in meat belong: taurine, carnosine, coenzyme Q10, creatine and conjugated linoleic acid (CLA). In addition to demonstrating the health properties, some of these compounds affect the quality characteristics of meat and meat products by indicating the properties to prevent lipid oxidation, color stability or extend the shelf life.

Słowa kluczowe

PL

mięso; tauryna; karnozyna; koenzym Q10; kreatyna; sprzężony kwas linolowy (CLA)

EN

meat; taurine; carnosine; coenzyme Q10; creatine; conjugated linoleic acid (CLA)

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2010
• Tom: nr 1
• Strony: 70--74
• Opis fizyczny: Bibliogr. 48 poz., tab.

Twórcy

autor

Sadowska A.

autor

Świderski F.

• Wydział Nauk o Żywieniu Człowieka i Konsumpcji, SGGW w Warszawie

Bibliografia

• [1]. ADA REPORT . 1999. Position of The American Dietetic Association: Functional Foods. Journal o f The American Dietetic Association, 99, s. 1278-1285.
• [2]. BEKHIT A., GEESINK G., ILIAN M., MORTON J., SEDCOLE J., BICKERSTAFFE R. 2004. Prooxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity. European F ood R esearch and Technology, 218, s. 507-514.
• [3]. BELURY M.A. 1995. Conjugated dienoic linoleate: A polyunsaturated fatty acid with unique chemoprotective properties. Nutrition Reviews, 53, s. 83-89.
• [4]. BIAŁEK A., TOKARZ A. 2009. Źródła pokarmowe oraz efekty prozdrowotne sprzężonych dienów kwasu linolowego (CLA). http://biuletynfarmacji.wum.edu.pl/
• [5]. BOLDYREY A., ABE H., STVOLINSKY S., TYULI - NA O. 1995. Effects of carnosine and related compounds on generation of free oxygen species: a comparative study. Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biologogy, 112, s. 481-485.
• [6]. CHAN M., DECKER A., MEANS J. 1993. Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle. Journal of Food Science, 58, s. 1-4.
• [7]. CHO H., KIM S., CHEN D., ZHANG S., KIM H., KIM Y., KANG A., LEE N., LEEM K. 2002. Serum and urine taurine levels in elderly patients undergoing long-term enteral nutrition are reduced over time. Nutrition Research, 22, s. 1017-1025.
• [8]. CORNET M., BOUSSET J. 1999. F ree a mino a cids and dipeptides in porcine muscles: differences between ‘red’ and ‘white’ muscles. Meat Science, 51, s. 215-219.
• [9]. DECKER A., CRUM D. 1993. Control of lipid oxidation in cooked ground pork by carnosine. Meat Science, 34, s. 245-253.
• [10]. DECKER A., MEI L. 1996. Antioxidant mechanisms and applications in muscle foods. Reciprocal Meat Conference Proceedings, 49, s. 64-72.
• [11]. DECKER EA ., LIVISAY SA ., ZHOU S. 2000. A reevaluation of the antioxidant activity of purified carnosine. Biochemistry, 65, s. 766-770.
• [12]. DJENANE D., SANCHEZ -ESCALANTE A., BELTRAN J., RONCALES P. 2002. Ability of a-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry, 76, s. 407-415.
• [13]. FONTANA M., PINNEN F., LUCENTE G., PECCI L. 2002. Prevention of peroxynitrite-dependent damage by carnosine and related sulphonamido pseudodipeptides. Cellular and Molecular Life Sciences, 59, s. 546-551.
• [14]. Gariballa SE ., Sinclair AJ. 2000. Carnosine: physiological properties and therapeutic potential. Age Aging, 29, s. 207–210.
• [15]. Gavino V.C., Gavino G., Leblanc M., Tuchweber B. 2000. An isomeric mixture of conjugated linoleic acids but not pure cis-9, trans-11- octadecadienoic acid affects body weight gain and plasma lipids in hamsters. Journal of Nutrition, 130, s. 27–29.
• [16]. Hipkiss AR ., Worthington VC ., Himsworth DT ., Herwig W. 1998. Protective effects of carnosine against protein modification mediated by malondialdehyde and hypochlorite. Biochimica et Biophysica Acta, 1380, s. 46-54.
• [17]. Hipkiss R., Brownson C., Bertani F., Ruiz E., Ferro A. 2002. Reaction of carnosine with aged proteins. Another protective process? Annals of the New York Academy of Science, 959, s. 285-294.
• [18]. Houseknecht K.L., Vanden Heuvel J.P., Moya-Camarena S.Y., Portocarrero C.P., Peck L.W., Nickel K.P. and Belury M.A. 1998. Dietary conjugated linoleic acid normalises impaired glucose tolerance in the Zucker diabetic fatty fa/fa rat. Biochemical and Biophysical Research Communications, 244, s. 678-682.
• [19]. Huxtable R.J. 1992. Physiological actions of taurine. Physiological Reviews, 72, s. 101-163.
• [20]. James M., Smith A., Murphy P. 2004. Antioxidant and prooxidant properties of mitochondrial coenzyme Q. Archives of Biochemistry and Biophisics, 423, s. 47-56.
• [21]. Jime´nez-Colmenero F. 2007. Healthier lipid formulation approaches in meatbased functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology, 18, s. 567-578.
• [22]. Keys A., Zimmerman F. 1999. Antioxidant activity of retinol, glutathione, and taurine in bosine photoreceptor cell membran es. Experimental Eye Research, 68, s. 693-702.
• [23]. Korhonen H. 2009. Bioactive Componens in Bovine Milk; [w:] Park Y. W. (red.): Bioactive components in Milk and Dairy Products. Wyd. Wiley-Blackwell, s. 15-42.
• [24]. Kramer J., Parodi P., Jensen R., Mossoba M., Yurawecz M., Adlof R. 1998. Rumenic acid: a proposed common name for the major conjugated linoleic acid isomer found in natural products. Lipids, 33, s. 835.
• [25]. Kumar A., Kaur H., Devic P., Mohan V. 2009. Role of coenzyme Q10 (CoQ10) in cardiac disease, hypertension and Meniere-like syndrome. Pharmacology & Therapeutics, 124, s. 259-268
• [26]. Lee C., Ho C. 2002. Bioactive compounds in foods. Effects of processing and storage. American Chemical Society, Symposium Series 816.
• [27]. Lee J., Hendricks G. 1997. Antioxidant effect of L-carnosine on liposomes and beef homogenates. Journal of Food Science, 62, s. 931-934.
• [28]. Lee J., Hendricks G., Cornforth P. 1999. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef patties model system. Meat Science, 51, s. 245-253.
• [29]. Militante J., Lombardini J. 2004. Dietary taurine supplementation: Hypolipidemic and antiatherogenic effects. Nutrition Research, 24, s. 787-801.
• [30]. Mora L., Sentandreu M.A., Toldra F. 2008. Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types. Meat Science, 79, s. 709-715.
• [31]. Mora L.,. Hernández-Cázares A., Sentandreu M. A, Toldrá F. 2010. Creatine and creatinine evolution during the processing of dry-cured ham. Meat Science, 84, s. 384-389.
• [32]. O’Neill M., Galvin K., Morrissey A., Buckley J. 1999. Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Science, 52, s. 89-94.
• [33]. O’Shea M., Van Der Zee M., Mohede I. 2005. CLA Sources and Human Studies; [w:] Akoh C., Lai O-M. (red.): Healthful Lipids. Wyd. AOCS Publishing, Urbada, s. 249-272.
• [34]. Oja S., Sarasaari P. 2007. Taurine; [w:] Lajtha A (red.): Hahdbook of Neurochemistry and Molecular Neurobiology. Amino Acids and Peptides in the Nervous System. Wyd. Springer US, s. 155-206.
• [35]. Park Y., Albright K.J., Liu W., Storkson J.M., Cook M.E., Pariza M.W. 1997. Effect of conjugated linoleic acid on body composition in mice. Lipids, 32, s. 853-858.
• [36]. Potargowicz E., Szerszenowicz E., Staniszewska M., Nowak D. 2005. Mitochondria jako źródło reaktywnych form tlenu. Postępy Higieny Medycyny Doświadczalnej, 59, s. 259-266.
• [37]. Purchas R., Rutherfurd S., Pearce P., Vather R., Wilkinson B. 2004. Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine. Meat Science, 66, s. 629-637.
• [38]. Raes K., Balcean A., Dirinck P., De Winne A., Claeys E., Demeyer D., De Smet S. 2003. Meat quality, fatty acid composition and flavour analysis in Belgiam retail beef. Meat Science, 65, s. 1237-1246.
• [39]. Rainer L., Heiss C. 2004. Conjugated Linoleic Acid: Health Implications and Effects on Body Composition. Journal of the American Dietetic Association, 104, s. 963-968.
• [40]. Redmond P., Stapleton P., Neary P., Bouchier-Hayes D. 1998. Immunonutrition: the role of taurine. Nutrition 14, s. 599-604.
• [41]. Sanchez-Escalante A., Djenane D., Torrescano G., Gimenez B., Beltran, A., Roncales, P. 2003. Evaluation of the antioxidant activity of hydrazine-purified and untreated commercial carnosine in beef patties. Meat Science, 64, s. 59-67.
• [42]. Scollan N., Hacquette J-F., Neurnberg K., Dannenberger D.,Richardson R., Moloney A. 2006. Innovations in beef production systems that enhance thr nutrional and health value of beef lipids and their relationship with meat quality. Meat Science, 74, s. 17-33.
• [43]. Shantha N., Crum A., Decker E. 1994. Evaluation of conjugated linoleic acid concentrations in cooked beef. Journal of Agricultural and Food Chemistry, 42, s. 1757-1760.
• [44]. Siqueira M., Oetterer M., Arce M. 1997. Antioxidant nutrients. Boletim da Sociedade Brasileira de Ciencia eTechnologia Alimentaria, 31, s. 192-199.
• [45]. Weber C., Bysted A., Holmer G. 1997. The coenzyme Q10 content of the average Danish diet. International Journal of Vitamin and Nutritional Research, 67, s. 123-129.
• [46]. Wyss M., Kaddurah-Daouk R. 2000. Creatine and creatinine metabolizm. Physiological Reviews, 80, s. 1107-1213.
• [47]. Zhou S., Decker A. 1999. Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation products. Journal of Agricultural and Food Chemistry, 47, s. 51-55.
• [48]. Zięba R. 2007. Karnozyna – aktywność biologiczna i perspektywy zastosowania w farmakoterapii. Wiadomości Lekarskie, 60, s. 1-2.