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Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivati...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10421238/ https://www.ncbi.nlm.nih.gov/pubmed/37570742 http://dx.doi.org/10.3390/molecules28155773 |
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author | Bliznyuk, Ulyana Borshchegovskaya, Polina Chernyaev, Alexander Ipatova, Victoria Kozlov, Aleksandr Khmelevskiy, Oleg Mezhetova, Irina Nikitchenko, Alexander Rodin, Igor Kozlova, Elena |
author_facet | Bliznyuk, Ulyana Borshchegovskaya, Polina Chernyaev, Alexander Ipatova, Victoria Kozlov, Aleksandr Khmelevskiy, Oleg Mezhetova, Irina Nikitchenko, Alexander Rodin, Igor Kozlova, Elena |
author_sort | Bliznyuk, Ulyana |
collection | PubMed |
description | The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation. |
format | Online Article Text |
id | pubmed-10421238 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104212382023-08-12 Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons Bliznyuk, Ulyana Borshchegovskaya, Polina Chernyaev, Alexander Ipatova, Victoria Kozlov, Aleksandr Khmelevskiy, Oleg Mezhetova, Irina Nikitchenko, Alexander Rodin, Igor Kozlova, Elena Molecules Article The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation. MDPI 2023-07-31 /pmc/articles/PMC10421238/ /pubmed/37570742 http://dx.doi.org/10.3390/molecules28155773 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bliznyuk, Ulyana Borshchegovskaya, Polina Chernyaev, Alexander Ipatova, Victoria Kozlov, Aleksandr Khmelevskiy, Oleg Mezhetova, Irina Nikitchenko, Alexander Rodin, Igor Kozlova, Elena Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons |
title | Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons |
title_full | Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons |
title_fullStr | Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons |
title_full_unstemmed | Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons |
title_short | Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons |
title_sort | hemoglobin derivatives in beef irradiated with accelerated electrons |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10421238/ https://www.ncbi.nlm.nih.gov/pubmed/37570742 http://dx.doi.org/10.3390/molecules28155773 |
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