PMID- 37986516
OWN - NLM
STAT- MEDLINE
DCOM- 20231122
LR  - 20240213
IS  - 1873-7145 (Electronic)
IS  - 0963-9969 (Linking)
VI  - 174
IP  - Pt 1
DP  - 2023 Dec
TI  - Carrageenan impact on digestive proteolysis of meat proteins in meatballs or 
      soluble hydrolyzed collagen.
PG  - 113560
LID - S0963-9969(23)01108-0 [pii]
LID - 10.1016/j.foodres.2023.113560 [doi]
AB  - In a health-conscious age, vivid discussion has been made on the healthfulness of 
      processed foods and food additives. This study focuses on carrageenan (CGN), an 
      approved but debated family of sulphated galactans from algae used as gelling, 
      thickening and stabilizing agents but with indications of possible adverse 
      effects, including as an inhibitor of digestive proteolysis. To challenge this 
      inhibitory hypothesis, food-grade kappa-, iota and lambda-CGN preparations were 
      used to produce beef meatballs whose proteolysis was studied using an in vitro 
      digestion model coupled to various proteomic analyses. Results show that CGN 
      anti-nutritional effects are abolished in beef meatballs. Specifically, proteomic 
      analysis of gastric digesta of myosin light chain 1 (MYL1), alpha skeletal muscle 
      (ACTA1), glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and 
      fructose-bisphosphate aldolase (ALDOA) reveal no appreciable differences in the 
      profiles of bioaccessible peptides. Separate digestions of a soluble collagen 
      hydrolysate show CGN does inhibit proteolysis of soluble collagen, therefore 
      supporting the notion that the meat matrix confers a shielding effect that 
      eliminates CGN ability to interfere with digestive proteolysis. Thus, this work 
      shows that CGN ability to hinder digestive proteolysis may not apply to all foods 
      and contributes evidence important to the discussions on CGN uses, indications 
      and regulatory status.
CI  - Copyright (c) 2023. Published by Elsevier Ltd.
FAU - Ben David, Maayan
AU  - Ben David M
AD  - Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and 
      Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
FAU - Shani Levi, Carmit
AU  - Shani Levi C
AD  - Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and 
      Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
FAU - Lesmes, Uri
AU  - Lesmes U
AD  - Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and 
      Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel. 
      Electronic address: lesmesu@bfe.technion.ac.il.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20231012
PL  - Canada
TA  - Food Res Int
JT  - Food research international (Ottawa, Ont.)
JID - 9210143
RN  - 9000-07-1 (Carrageenan)
RN  - 0 (Meat Proteins)
RN  - 0 (Food Additives)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Carrageenan/metabolism
MH  - Proteolysis
MH  - *Meat Proteins/metabolism
MH  - *Proteomics
MH  - Food Additives/adverse effects
OTO - NOTNLM
OT  - Bioaccessible peptides
OT  - Carrageenan
OT  - Digestive proteolysis
OT  - Food matrix
OT  - In vitro digestion
OT  - Meat products
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/11/21 06:43
MHDA- 2023/11/22 06:42
CRDT- 2023/11/21 04:53
PHST- 2022/12/19 00:00 [received]
PHST- 2023/09/10 00:00 [revised]
PHST- 2023/10/03 00:00 [accepted]
PHST- 2023/11/22 06:42 [medline]
PHST- 2023/11/21 06:43 [pubmed]
PHST- 2023/11/21 04:53 [entrez]
AID - S0963-9969(23)01108-0 [pii]
AID - 10.1016/j.foodres.2023.113560 [doi]
PST - ppublish
SO  - Food Res Int. 2023 Dec;174(Pt 1):113560. doi: 10.1016/j.foodres.2023.113560. Epub 
      2023 Oct 12.