schliessen

Filtern

 

Bibliotheken

Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or... Full description

Journal Title: PLoS ONE 01 January 2016, Vol.11(12), p.e0167339
Main Author: Wen Kai Bai
Other Authors: Fei Jing Zhang , Tian Jin He , Peng Wei Su , Xiong Zhi Ying , Li Li Zhang , Tian Wang
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: E-ISSN: 1932-6203 ; DOI: 10.1371/journal.pone.0167339
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: doaj_soai_doaj_org_article_889e024d05c342429c86a52553b24453
title: Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage
format: Article
creator:
  • Wen Kai Bai
  • Fei Jing Zhang
  • Tian Jin He
  • Peng Wei Su
  • Xiong Zhi Ying
  • Li Li Zhang
  • Tian Wang
subjects:
  • Sciences (General)
ispartof: PLoS ONE, 01 January 2016, Vol.11(12), p.e0167339
description: This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4#176;C, BS-2 group showed a significant improvement (P 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS.sup.+, H.sub.2 O.sub.2 ), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1[alpha]), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4#176;C.
language: eng
source:
identifier: E-ISSN: 1932-6203 ; DOI: 10.1371/journal.pone.0167339
fulltext: fulltext_linktorsrc
issn:
  • 1932-6203
  • 19326203
url: Link


@attributes
ID134847075
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidoai_doaj_org_article_889e024d05c342429c86a52553b24453
sourceiddoaj_s
recordidTN_doaj_soai_doaj_org_article_889e024d05c342429c86a52553b24453
sourcesystemPC
dbidDOA
pqid1868333507
galeid472311039
display
typearticle
titleDietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage
creatorWen Kai Bai ; Fei Jing Zhang ; Tian Jin He ; Peng Wei Su ; Xiong Zhi Ying ; Li Li Zhang ; Tian Wang
ispartofPLoS ONE, 01 January 2016, Vol.11(12), p.e0167339
identifierE-ISSN: 1932-6203 ; DOI: 10.1371/journal.pone.0167339
subjectSciences (General)
languageeng
oafree_for_read
source
descriptionThis study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4#176;C, BS-2 group showed a significant improvement (P 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS.sup.+, H.sub.2 O.sub.2 ), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1[alpha]), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4#176;C.
version9
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttps://doaj.org/article/889e024d05c342429c86a52553b24453$$EView_full_text_in_DOAJ
search
creatorcontrib
0Wen Kai Bai
1Fei Jing Zhang
2Tian Jin He
3Peng Wei Su
4Xiong Zhi Ying
5Li Li Zhang
6Tian Wang
titleDietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage
description

This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P < 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS+, H2O2), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1α), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler...

subjectSciences (General)
general
0English
1Public Library of Science (PLoS)
210.1371/journal.pone.0167339
3Directory of Open Access Journals (DOAJ)
sourceiddoaj_s
recordiddoaj_soai_doaj_org_article_889e024d05c342429c86a52553b24453
issn
01932-6203
119326203
rsrctypearticle
creationdate2016
addtitlePLoS ONE
searchscope
0doaj_full
1doaj1
scope
0doaj_full
1doaj1
lsr45$$EView_full_text_in_DOAJ
tmp01Directory of Open Access Journals (DOAJ)
tmp02DOA
startdate20160101
enddate20160101
lsr40PLoS ONE, 01 January 2016, Vol.11 (12), p.e0167339
doi10.1371/journal.pone.0167339
citationpf e0167339 vol 11 issue 12
lsr30VSR-Enriched:[description, galeid, pqid, pages, date]
sort
titleDietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage
authorWen Kai Bai ; Fei Jing Zhang ; Tian Jin He ; Peng Wei Su ; Xiong Zhi Ying ; Li Li Zhang ; Tian Wang
creationdate20160101
lso0120160101
facets
frbrgroupid3653193329771702516
frbrtype5
newrecords20200226
languageeng
topicSciences (General)
collectionDirectory of Open Access Journals (DOAJ)
prefilterarticles
rsrctypearticles
creatorcontrib
0Wen Kai Bai
1Fei Jing Zhang
2Tian Jin He
3Peng Wei Su
4Xiong Zhi Ying
5Li Li Zhang
6Tian Wang
jtitlePLoS ONE
creationdate2016
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
au
0Wen Kai Bai
1Fei Jing Zhang
2Tian Jin He
3Peng Wei Su
4Xiong Zhi Ying
5Li Li Zhang
6Tian Wang
atitleDietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage
jtitlePLoS ONE
risdate20160101
volume11
issue12
spagee0167339
eissn1932-6203
formatjournal
genrearticle
ristypeJOUR
abstract

This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P < 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS+, H2O2), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1α), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler...

pubPublic Library of Science (PLoS)
doi10.1371/journal.pone.0167339
urlhttps://doaj.org/article/889e024d05c342429c86a52553b24453
lad01PLoS ONE
oafree_for_read
pagese0167339
date2016-12-01