Animal Products

Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In Vitro

Authors
  • Yuan Kim (Iowa State University)
  • Edward M. Steadham (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)

Abstract

To investigate the antioxidant capacity of calcium lactate on m-calpain activity, porcine m-calpain was preincubated with various combinations of hydrogen peroxide (H2O2), calcium chloride (CaCl2), and/or different concentrations of calcium lactate (CaLac). The m-calpain was activated by CaLac, and the extent of m-calpain oxidation by H2O2 was decreased with increasing CaLac concentrations. These results suggest that CaLac addition to early postmortem muscle may lead a significant improvement of meat tenderness by providing an activation of endogenous calpain enzymes and protection against protein oxidation.

Keywords: ASL R2396

How to Cite:

Kim, Y., Steadham, E. M., Lonergan, S. M. & Huff-Lonergan, E. J., (2009) “Antioxidant Capacity of Calcium Lactate on m-Calpain Activity In Vitro”, Iowa State University Animal Industry Report 6(1). doi: https://doi.org/10.31274/ans_air-180814-1237

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Published on
01 Jan 2009
Peer Reviewed