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Antioxidative effect of recombinant ice-binding protein (rLeIBP) from Arctic yeast Glaciozyma sp. on lipid peroxidation of Korean beef
- 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
- Issue Date
- Dec-2015
- Publisher
- Elsevier Ltd
- Keywords
- Antioxidative enzyme activity; Korean beef; Lipid peroxidation; Recombinant ice-binding protein; Thiobarbituric acid
- Citation
- Process Biochemistry, v.50, no.12, pp 2099 - 2104
- Pages
- 6
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- Process Biochemistry
- Volume
- 50
- Number
- 12
- Start Page
- 2099
- End Page
- 2104
- ISSN
- 1359-5113
1873-3298
- 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. © 2015 Elsevier Ltd. All rights reserved.
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