CaATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields.

Food chemistry · 2023 · Mixed · Low evidence

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MixedLow evidencePaper 5728

Study snapshot

PublicationFood chemistry · 2023

Study typeother

Reported directionMixed

Evidence ratingLow

Abstract

This work studied the effects of electromagnetic fields (EMF) with frequencies between 100 and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4 °C for 30 min, and CaATPase enzyme activities, and lipid and protein oxidations in samples were measured to assess changes in intracellular Ca concentration and oxidative stability. Results showed higher CaATPase activities in samples treated with EMF frequencies. Significant (p < 0.05) decreases occurred in protein oxidation for samples treated between 100 and 300 Hz, but an increase was observed for treatment with 400 Hz. However, the lipid oxidation increased for samples treated up to 200 Hz and decreased with further increase in frequency to 300 and 400 Hz. Nuclear magnetic resonance analysis showed that exposure to different frequencies of EMF could reduce the association of water molecules with protein for both bound and immobilized water. Overall, treatments of EMF between 100 and 400 Hz could improve grass carp quality during cold storage.

Machine Enhanced Logic

AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionmixed

PopulationGrass carp (Ctenopharyngodon idellus) stored at 4 °C

Sample sizeNot supplied

ExposureELF · 30 min

Evidence strengthLowConfidence: 74% · Peer reviewed: yes

Main findings

Grass carp exposed to 12 mT electromagnetic fields at 100–400 Hz during 30 min cold storage showed higher CaATPase activities versus untreated samples. Protein oxidation decreased at 100–300 Hz but increased at 400 Hz; lipid oxidation increased up to 200 Hz and decreased at 300–400 Hz. NMR indicated reduced association of water molecules with protein, and the authors conclude EMF treatments between 100 and 400 Hz could improve quality during cold storage.

Outcomes measured

CaATPase enzyme activity
protein oxidation
lipid oxidation
intracellular Ca concentration (inferred via CaATPase)
oxidative stability
water–protein association (NMR; bound and immobilized water)
overall fish quality during cold storage

Limitations

Sample size not reported in the abstract.
Only short-term exposure/storage condition reported (30 min at 4 °C).
Findings vary by frequency (e.g., opposite directions for oxidation outcomes at different frequencies).

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": "ELF",
    "source": "other",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": "30 min"
  },
  "population": "Grass carp (Ctenopharyngodon idellus) stored at 4 °C",
  "sample_size": null,
  "outcomes": [
    "CaATPase enzyme activity",
    "protein oxidation",
    "lipid oxidation",
    "intracellular Ca concentration (inferred via CaATPase)",
    "oxidative stability",
    "water–protein association (NMR; bound and immobilized water)",
    "overall fish quality during cold storage"
  ],
  "main_findings": "Grass carp exposed to 12 mT electromagnetic fields at 100–400 Hz during 30 min cold storage showed higher CaATPase activities versus untreated samples. Protein oxidation decreased at 100–300 Hz but increased at 400 Hz; lipid oxidation increased up to 200 Hz and decreased at 300–400 Hz. NMR indicated reduced association of water molecules with protein, and the authors conclude EMF treatments between 100 and 400 Hz could improve quality during cold storage.",
  "effect_direction": "mixed",
  "limitations": [
    "Sample size not reported in the abstract.",
    "Only short-term exposure/storage condition reported (30 min at 4 °C).",
    "Findings vary by frequency (e.g., opposite directions for oxidation outcomes at different frequencies)."
  ],
  "evidence_strength": "low",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "electromagnetic fields",
    "ELF",
    "100 Hz",
    "200 Hz",
    "300 Hz",
    "400 Hz",
    "12 mT",
    "cold storage",
    "grass carp",
    "CaATPase",
    "protein oxidation",
    "lipid oxidation",
    "NMR",
    "water binding",
    "food quality"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1016/j.foodchem.2022.133914
PubMed: 36029673

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