Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food
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Kuupäev
2024
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
MDPI
Abstrakt
It is commonly accepted that dietary nucleotides should be considered as essential nutrients
originating mainly but not exclusively from meat and fish dishes. Most research in food science
related to nutrition nucleotides is focused on raw products, while the effects of thermal processing of
ready-to-eat food on nucleotide content are largely overlooked by the scientific community. The aim of
this study is to investigate the impact of thermal processing and cold storage on the content of dietary
nucleotides in freshly prepared and canned ready-to-eat meat and fish food. The concentrations
of ATP, ADP, AMP, IMP, Ino, and Hx were determined using NMR, HPLC, FPMLC, and ATP
bioluminescence analytical techniques; freshness indices K and K1 and adenylate energy charge (AEC)
values were estimated to assess the freshness status and confirm a newly unveiled phenomenon of the
reappearance of adenylate nucleotides. It was found that in freshly prepared at 65 ◦C ≤ T ≤ +100 ◦C
and canned food, the concentration of free nucleotides was in the range of 0.001–0.01 μmol/mL and
remained unchanged for a long time during cold storage; the correct distribution of mole fractions of
adenylates corresponding to 0 < AEC < 0.5 was observed compared to 0.2 < AEC < 1.0 in the original
raw samples, with either a high or low content of residual adenylates. It could be assumed that
heating at nonenzymatic temperatures T > 65 ◦C can rupture cell membranes and release residual
intracell nucleotides in quite a meaningful concentration. These findings may lead to a conceptual
change in the views on food preparation processes, taking into account the phenomenon of the free
adenylates renaissance and AEC bioenergetics.
Kirjeldus
Märksõnad
nutrition nucleotides, adenylate energy charge, nuclear magnetic resonance, liquid chromatography, nucleotide salvage, meat, fish, articles
Viide
Konoplev, G.; Sünter, A.;
Kuznetsov, A.I.; Raudsepp, P.; Püssa,
T.; Toom, L.; Rusalepp, L.; Anton, D.;
Stepanova, O.V.; Lyalin, D.; et al.
Adenosine Triphosphate and
Adenylate Energy Charge in
Ready-to-Eat Food. Metabolites 2024,
14, 440. https://doi.org/10.3390/
metabo14080440