Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle

Kyung Ha Lee; Ho Kyoung Kim; Sae Hun Kim; Kyoung Hwan Kim; Young Min Choi; Hyun Hee Jin; Seung Joo Lee; Youn Chul Ryu

doi:10.1080/09168451.2016.1263144

Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle

Kyung Ha Lee, Ho Kyoung Kim, Sae Hun Kim, Kyoung Hwan Kim, Young Min Choi, Hyun Hee Jin, Seung Joo Lee, Youn Chul Ryu

Research output: Contribution to journal › Article › peer-review

18 Citations (Scopus)

Abstract

We investigated the effects of Sarcodon aspratus, Agaricus bisporus, and Lentinula edodes aqueous extracts on the tenderization of bovine longissimus dorsi muscle. Meat quality and muscle protein degradation were examined as well. Beef chunks were marinated in distilled water (control), 5% S. aspratus (SA), 5% A. bisporus (AB), or 5% L. edodes (LE) extracts. SA was shown to have a higher enzymatic activity (p < 0.001) and water-holding capacity than LE (p < 0.01). SA and AB extracts exhibited lower shear force values compared with the control (p < 0.05). SA, AB, and LE showed superior muscle proteolytic effects compared with the control. SA demonstrated the ability to degrade myosin heavy chains and actin, which was not observed after AB and LE extract treatments. This suggests that SA extract may affect tenderization. Taken together, our results show that aqueous extract of S. aspratus affects the tenderness of the bovine longissimus dorsi muscle.

Original language	English
Pages (from-to)	558-564
Number of pages	7
Journal	Bioscience, Biotechnology and Biochemistry
Volume	81
Issue number	3
DOIs	https://doi.org/10.1080/09168451.2016.1263144
Publication status	Published - 2017

Bibliographical note

Funding Information:
We are grateful to Sustainable Agriculture Research Institute (SARI) in Jeju National University for providing the experimental facilities. This work was supported by the 2016 scientific promotion program funded by Dong-Eui Institute of Technology (DIT); the Research Center for Production Management and Technical Development for High Quality Livestock Products through Agriculture, Food and Rural Affairs Research Center Support Program, Ministry of Agriculture, Food and Rural Affairs [grant number 715003-07].

Publisher Copyright:
© 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry.

Keywords

Agaricus bisporus
Lentinula edodes
Muscle protein degradation
Sarcodon aspratus
Textural properties

ASJC Scopus subject areas

Biotechnology
Analytical Chemistry
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology
Organic Chemistry

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10.1080/09168451.2016.1263144

Cite this

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title = "Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle",

abstract = "We investigated the effects of Sarcodon aspratus, Agaricus bisporus, and Lentinula edodes aqueous extracts on the tenderization of bovine longissimus dorsi muscle. Meat quality and muscle protein degradation were examined as well. Beef chunks were marinated in distilled water (control), 5% S. aspratus (SA), 5% A. bisporus (AB), or 5% L. edodes (LE) extracts. SA was shown to have a higher enzymatic activity (p < 0.001) and water-holding capacity than LE (p < 0.01). SA and AB extracts exhibited lower shear force values compared with the control (p < 0.05). SA, AB, and LE showed superior muscle proteolytic effects compared with the control. SA demonstrated the ability to degrade myosin heavy chains and actin, which was not observed after AB and LE extract treatments. This suggests that SA extract may affect tenderization. Taken together, our results show that aqueous extract of S. aspratus affects the tenderness of the bovine longissimus dorsi muscle.",

keywords = "Agaricus bisporus, Lentinula edodes, Muscle protein degradation, Sarcodon aspratus, Textural properties",

author = "Lee, {Kyung Ha} and Kim, {Ho Kyoung} and Kim, {Sae Hun} and Kim, {Kyoung Hwan} and Choi, {Young Min} and Jin, {Hyun Hee} and Lee, {Seung Joo} and Ryu, {Youn Chul}",

note = "Funding Information: We are grateful to Sustainable Agriculture Research Institute (SARI) in Jeju National University for providing the experimental facilities. This work was supported by the 2016 scientific promotion program funded by Dong-Eui Institute of Technology (DIT); the Research Center for Production Management and Technical Development for High Quality Livestock Products through Agriculture, Food and Rural Affairs Research Center Support Program, Ministry of Agriculture, Food and Rural Affairs [grant number 715003-07]. Publisher Copyright: {\textcopyright} 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry.",

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language = "English",

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AU - Lee, Kyung Ha

AU - Kim, Ho Kyoung

AU - Kim, Sae Hun

AU - Kim, Kyoung Hwan

AU - Choi, Young Min

AU - Jin, Hyun Hee

AU - Lee, Seung Joo

AU - Ryu, Youn Chul

N1 - Funding Information: We are grateful to Sustainable Agriculture Research Institute (SARI) in Jeju National University for providing the experimental facilities. This work was supported by the 2016 scientific promotion program funded by Dong-Eui Institute of Technology (DIT); the Research Center for Production Management and Technical Development for High Quality Livestock Products through Agriculture, Food and Rural Affairs Research Center Support Program, Ministry of Agriculture, Food and Rural Affairs [grant number 715003-07]. Publisher Copyright: © 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry.

PY - 2017

Y1 - 2017

N2 - We investigated the effects of Sarcodon aspratus, Agaricus bisporus, and Lentinula edodes aqueous extracts on the tenderization of bovine longissimus dorsi muscle. Meat quality and muscle protein degradation were examined as well. Beef chunks were marinated in distilled water (control), 5% S. aspratus (SA), 5% A. bisporus (AB), or 5% L. edodes (LE) extracts. SA was shown to have a higher enzymatic activity (p < 0.001) and water-holding capacity than LE (p < 0.01). SA and AB extracts exhibited lower shear force values compared with the control (p < 0.05). SA, AB, and LE showed superior muscle proteolytic effects compared with the control. SA demonstrated the ability to degrade myosin heavy chains and actin, which was not observed after AB and LE extract treatments. This suggests that SA extract may affect tenderization. Taken together, our results show that aqueous extract of S. aspratus affects the tenderness of the bovine longissimus dorsi muscle.

AB - We investigated the effects of Sarcodon aspratus, Agaricus bisporus, and Lentinula edodes aqueous extracts on the tenderization of bovine longissimus dorsi muscle. Meat quality and muscle protein degradation were examined as well. Beef chunks were marinated in distilled water (control), 5% S. aspratus (SA), 5% A. bisporus (AB), or 5% L. edodes (LE) extracts. SA was shown to have a higher enzymatic activity (p < 0.001) and water-holding capacity than LE (p < 0.01). SA and AB extracts exhibited lower shear force values compared with the control (p < 0.05). SA, AB, and LE showed superior muscle proteolytic effects compared with the control. SA demonstrated the ability to degrade myosin heavy chains and actin, which was not observed after AB and LE extract treatments. This suggests that SA extract may affect tenderization. Taken together, our results show that aqueous extract of S. aspratus affects the tenderness of the bovine longissimus dorsi muscle.

KW - Agaricus bisporus

KW - Lentinula edodes

KW - Muscle protein degradation

KW - Sarcodon aspratus

KW - Textural properties

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SN - 0916-8451

VL - 81

SP - 558

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JO - Bioscience, Biotechnology and Biochemistry

JF - Bioscience, Biotechnology and Biochemistry

IS - 3

ER -

Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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