Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacks

• Main Authors: Serra, Aida, Gallart-Palau, Xavier, Koh, Wei Yi, Chua, Zoey Jia Yu, Guo, Xue, Chow, Chase Jia Jing, Chen, Wei Meng, Park, Jung Eun, Li, Tianhu, Tam, James P., Sze, Siu Kwan
• Other Authors: School of Biological Sciences
• Format: Article
• Language: English
• Published: 2021
• Subjects: Science::Biological sciences; Biomedical; Food Science
• Online Access: https://hdl.handle.net/10356/149185
• Institution: Nanyang Technological University

Snacking has traditionally been associated with consumption of foods rich in fats and carbohydrates. However, new dietary trends switched to consumption of protein-rich foods. This study investigates the impact of food processing on the cryptome of one of the most widely consumed meat snacks, beef jerky. We have performed discovery-driven proteome-wide analyses, which identified a significantly elevated presence of reactive prooxidant post-translational modifications in jerky. We also found that these protein decorations impact an important subset of in-silico predicted DNA binding cryptides. Furthermore, we observed cell-dependent reduction in cell viability after prolonged treatments with endogenous-like jerky digests. Collectively these findings uncover the presence of prooxidant modifications in processed dried beef snacks and associate their presence with cytotoxicity. Thus, the findings reported here can pave the way for future studies aimed to establish appropriate dietary recommendations on snacking trends.