Antioxidative effect of recombinant ice-binding protein (rLeIBP) from Arctic yeast Glaciozyma sp. on lipid peroxidation of Korean beef. Issue 12 (December 2015)

• Record Type: Journal Article
• Authors: Lee, Seung-Jae; Kim, Hak Jun; Cheong, Sun Hee; Kim, Yon-Suk; Kim, Seong-Eun; Hwang, Jin-Woo; Lee, Jung-Suck; Moon, Sang-Ho; Jeon, Byong-Tae; Park, Pyo-Jam
• Is Part Of: Process biochemistry. Volume 50:Issue 12(2015:Dec.)
• Page Start: 2099
• Page End: 2104
• Publication Date: 2015-12
• Subjects: Recombinant ice-binding protein -- Korean beef -- Antioxidative enzyme activity -- Thiobarbituric acid -- Lipid peroxidation; Biochemical engineering -- Periodicals; Biotechnology -- Periodicals; Biochemistry -- periodicals; Biotechnology -- periodicals; Chemical Engineering -- periodicals; Génie biochimique -- Périodiques; Biotechnologie -- Périodiques; Biochemical engineering; Biotechnology; Periodicals; 660.63
• DOI: 10.1016/j.procbio.2015.09.014
• Languages: English
• ISSNs: 1359-5113

Abstract

Graphical abstract: Highlights: Recombinant ice-binding protein (rLeIBP) was cloned and expressed from the Arctic yeast Leucosporium sp. rLeIBP markedly reduced thiobarbituric acid reactive substances (TBARS) value of Korean beef during cold storage. rLeIBP improved antioxidative enzyme activities of Korean beef during cold storage. rLeIBP treatment may be prolonged the shelf-life of Korean beef by delaying lipid peroxidation and microbial growth rates during cold storage. Abstract: In the present study, we showed that recombinant ice-binding protein (rLeIBP) from Arctic yeast Glaciozyma sp. prolonged the shelf-life of Korean beef by delaying lipid peroxidation and microbial growth rates during cold storage when it was embrocated in Korean beef before freezing. In addition, glutathione (GSH) and the antioxidant enzyme activities including catalase (CAT), glutathione S -transferase (GST), glutathione peroxidase (GPX) and superoxide dismutase (SOD) were higher in the rLeIBP treated Korean beef samples than the control group containing no rLeIBP. These results indicate that the rLeIBP may be used to treat beef prior to refrigeration, since rLeIBP was shown to retard microbial growth rates as well as lipid peroxidation and improve the antioxidant enzyme activities of beef during cold storage.