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Wang X, Dong Y, Huang Y, Tian H, Zhao H, Wang J, Zhou J, Liu W, Cao X, Li X, Liu X, Liu H, Jiang G. Docosahexaenoic acid-enriched diet improves the flesh quality of freshwater fish (Megalobrama amblycephala): Evaluation based on nutritional value, texture and flavor. Food Chem 2024; 460:140518. [PMID: 39047487 DOI: 10.1016/j.foodchem.2024.140518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 07/03/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Docosahexaenoic acid (DHA) is a potential regulatory substance for flesh quality of fish, while the related evaluation is still barely. In this study, the effects of DHA-enriched diets on the flesh quality of freshwater fish (Megalobrama amblycephala) were investigated systematically. The sub-adult M. amblycephala were randomly fed with control diet (CON), 0.2% DHA diet (DL) or 0.8% DHA diet (DH). After 12-week feeding trial, the DH group flesh had higher concentrations of essential amino acids and polyunsaturated fatty acids compared to the CON group. Meanwhile, the hardness, springiness, shear force and moisture-holding capacity, as well as the values of umami, richness and sweetness were also improved by DH. The non-targeted metabolomics analysis revealed the key metabolites that may have significantly positive influence on flavor. Collectively, the diet supplementation with 0.8% DHA could achieve the improvement of the flesh quality in terms of nutritional value, texture and flavor in freshwater fish.
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Affiliation(s)
- Xi Wang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Yanzou Dong
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Yangyang Huang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Hongyan Tian
- College of Marine and Bioengineering, Yancheng Institute of Technology, No.211 Jianjun East Road, Yancheng 224051, People's Republic of China
| | - Hanjing Zhao
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Jianfeng Wang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Jingyu Zhou
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Wenbin Liu
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Xiufei Cao
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Xiangfei Li
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Xiuhong Liu
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Hengtong Liu
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China
| | - Guangzhen Jiang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, No.1 Weigang Road, Nanjing 210095, People's Republic of China.
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Harahap RS, Gunawan A, Endrawati YC, Darusman HS, Andersson G, Noor RR. A comprehensive study of CYP2E1 and its role in carcass characteristics and chemical lamb meat quality in different Indonesian sheep breeds. PLoS One 2024; 19:e0310336. [PMID: 39250496 PMCID: PMC11383218 DOI: 10.1371/journal.pone.0310336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Accepted: 08/27/2024] [Indexed: 09/11/2024] Open
Abstract
The role of CYP2E1 in oxidation is essential for its effects on meat quality. This study used 200 Indonesian sheep (Ovis aries) to determine the SNP g allele frequencies. g. 50658168 T>C of CYP2E1 gene located in 3´-UTR region and their genetic association with lamb quality traits, including carcass characteristics, retail cut carcass, physicochemical lamb, fatty acid, cholesterol, flavor and odor, and mineral content. Further, the level of CYP2E1 mRNA and CYP2E1 protein expression in muscle were determined and correlated with lamb quality traits. CYP2E1 gene polymorphisms were identified using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) analysis. The CYP2E1 mRNA expression levels in phenotypically divergent sheep populations were analyzed using Quantitative Real Time-PCR (qRT-PCR). Immunohistochemistry (IHC) and hematoxylin-eosin (HE) staining analysis used three samples each in the high and low lamb quality groups based on pH value and tenderness. An association study of CYP2E1 gene polymorphisms was performed using General Linear Model (GLM) analysis. The genetic association between the CC, CT, and TT genotypes at the SNP g. 50658168 T>C CYP2E1 gene and lamb quality traits were significant (P<0.05), including carcass characteristics, retail cut carcass, fatty acid, cholesterol, flavor, and odor. Lambs with the CT genotype had a higher mRNA and protein expression in high lamb quality traits. The highest CYP2E1 protein expression was localized in the longissimus dorsi. The group sample with high lamb quality had a higher area and perimeter of muscle cells. CYP2E1 can be used as a genetic marker for selecting sheep with high meat quality.
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Affiliation(s)
- Ratna Sholatia Harahap
- Faculty of Animal Science, Post-Doctoral Animal Production and Technology Student, IPB University, Bogor, Indonesia
- Faculty of Animal Science, Jambi University, Jambi, Indonesia
| | - Asep Gunawan
- Faculty of Animal Science, Department of Animal Production and Technology, IPB University, Bogor, Indonesia
| | - Yuni Cahya Endrawati
- Faculty of Animal Science, Department of Animal Production and Technology, IPB University, Bogor, Indonesia
| | - Huda Shalahudin Darusman
- Department of Anatomy, Physiology and Pharmacology, School of Veterinary and Biomedical Sciences, IPB University, Bogor, Indonesia
- Primate Research Centre, Institute of Research and Community Service IPB University, Bogor, Indonesia
| | - Göran Andersson
- Department of Animal Biosciences, Swedish University of Agriculture Sciences, Uppsala, Sweden
| | - Ronny Rachman Noor
- Faculty of Animal Science, Department of Animal Production and Technology, IPB University, Bogor, Indonesia
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Peñuñuri-Pacheco N, Moreno-García YA, González-Ríos H, Astiazarán-García H, López-Franco YL, Tortoledo-Ortiz O, Pérez-Báez AJ, Dávila-Ramírez JL, Lizardi-Mendoza J, Valenzuela-Melendres M. Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System. Foods 2024; 13:2842. [PMID: 39272607 DOI: 10.3390/foods13172842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2024] [Revised: 09/03/2024] [Accepted: 09/05/2024] [Indexed: 09/15/2024] Open
Abstract
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5-2.5%), safflower oil (SO, 5-15%), and salt (0-0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of -37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components.
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Affiliation(s)
- Nallely Peñuñuri-Pacheco
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Yuvitza Alejandra Moreno-García
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Humberto González-Ríos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Humberto Astiazarán-García
- Departamento de Ciencias Químico-Biológicas, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico
- Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Yolanda L López-Franco
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Orlando Tortoledo-Ortiz
- Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Anna Judith Pérez-Báez
- Instituto de Acuacultura del Estado de Sonora, Comonfort y Paseo del Canal, Centro de Gobierno, Ed. Sonora, Hermosillo 83280, Sonora, Mexico
| | - José Luis Dávila-Ramírez
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Jaime Lizardi-Mendoza
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Martin Valenzuela-Melendres
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Carretera Gustavo Enrique Astiazarán Rosas No. 46, La Victoria, Hermosillo 83304, Sonora, Mexico
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4
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Lin T, Liu Z, Dai F, Wang H, Zuo J. Porcine skeletal muscle typing in histochemical and in-situ RT-PCR analysis. Vet Anim Sci 2024; 25:100332. [PMID: 38975272 PMCID: PMC11225689 DOI: 10.1016/j.vas.2023.100332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024] Open
Abstract
Currently, there are plenty of histochemical methods to classify pig muscle fibers, which confused the naming and classification of muscle fibers. This study aims to analyze the difference and correlation of 6 different histochemical methods and select the most suitable method for muscle fiber classification at the molecular and histomological levels by in-situ RT-PCR and enzyme histochemical methods. Muscle fiber samples, including psoas (PM), semitendinosus (SM) and trapezius muscle (TM), were collected from Large Spotted (LS), Lantang (LT) and Landrace (LR) pigs at their market-ages (LS at 150 d, LT at 210 d, and LR at 150 d). 6 kinds of histochemical methods combining actomyosin adenosine triphosphatase (AM-ATPase) with succinate dehydrogenase (SDH) enzyme were conducted to differentiate fiber types. 2 types of fibers (I and II) were differentiated by acid 2-fibre (2-AC) or alkaline 2-fibre classification(2-AL), 3 types of fibers (βR, αR and αW) by 3-AC or 3-AL, and 4 types of fibers (I, IIa, IIx and IIb) by 4-AC, or 4-AL. Results showed that AC and AL muscle-fiber classification were consistent in reflecting the characteristics of muscle fibers(P > 0.05), but the color of each muscle fiber type was just opposite. AC methods may be superior to AL methods because of their clear staining background, the sensitivity to staining condition. But there were breed differences and tissue specificity in the optimal preincubation condition. The optimal acid preincubation condition for classifying muscle fibers was pH4.30 for LT, while pH 4.35 for the LS and LR pigs. Meanwhile the optimal acid preincubation condition was pH4.35 for PM, while pH4.40 for TM or SM. For further selection from 2, 3, 4-AC, in-situ RT-PCR was applied to detect the mRNA distribution of myosin heavy chain I (MyHC-I). By combining in-situ PCR with enzyme histochemistry methods, MyHC-I gene and its product - Type I fibrocytes were directly located in cells at both molecular level and morphological level. Compared with the cross-sectional area (CSA) of different muscle fibers (i.e. I, II, βR, αR, αW, IIa, IIx and IIb) identified by enzyme histochemistry, it was found that the CSAs with stronger mRNA expression signal of MyHC-Ⅰ were closer to those of the Type I muscle fiber measured by 4-AC enzyme histochemistry (P > 0.05). Therefore, 4-AC may be considered as the most proper muscle typing method to study muscle fiber typing as well as meat quality. And the combination of in-situ RT-PCR and histochemistry may help better understand porcine muscle fiber characteristics and meat quality in pigs.
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Affiliation(s)
- Tao Lin
- College of Life Science, Leshan Normal University, Sichuan, 61400, China
- Key Laboratory of Bamboo Pest Control and Resource Development, Leshan, Sichuan 641000, People’s Republic of China
- South China Agricultural University, Guangdong, 510000, China
- Guang'an Academy of Agriculture and Forestry Sciences, China
| | - Zhun Liu
- College of Life Science, Leshan Normal University, Sichuan, 61400, China
- Key Laboratory of Bamboo Pest Control and Resource Development, Leshan, Sichuan 641000, People’s Republic of China
- South China Agricultural University, Guangdong, 510000, China
| | - Fawen Dai
- College of Life Science, Leshan Normal University, Sichuan, 61400, China
- Key Laboratory of Bamboo Pest Control and Resource Development, Leshan, Sichuan 641000, People’s Republic of China
- South China Agricultural University, Guangdong, 510000, China
| | - Hechuan Wang
- Guang'an Xinnong Development Co., Ltd, Guang'an, 638000, China
| | - Jianjun Zuo
- South China Agricultural University, Guangdong, 510000, China
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5
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Lambert EG, O'Keeffe CJ, Ward AO, Anderson TA, Yip Q, Newman PLH. Enhancing the palatability of cultivated meat. Trends Biotechnol 2024; 42:1112-1127. [PMID: 38531694 DOI: 10.1016/j.tibtech.2024.02.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 02/13/2024] [Accepted: 02/28/2024] [Indexed: 03/28/2024]
Abstract
Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways. As CM develops, a crucial challenge lies in delivering products that are highly appealing to consumers. Central to this will be refining CM palatability, a term encompassing food's taste, aroma, texture, tenderness, juiciness, and color. We explore the scientific and engineering approaches to producing palatable CM, including cell-line selection, cell differentiation, and post-processing techniques. This includes a discussion of the structural and compositional properties of meat that are intrinsically coupled to palatability.
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Affiliation(s)
- Ella G Lambert
- School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia; School of Materials Science and Engineering, University of New South Wales Sydney, Sydney, NSW 2052, Australia
| | | | - Alexander O Ward
- Vow Group Pty Ltd., Sydney, NSW 2015, Australia; Centre for BioInnovation, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia; ARTA Bioanalytics, Sydney, NSW 2000, Australia
| | - Tim A Anderson
- School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia
| | - Queenie Yip
- School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia
| | - Peter L H Newman
- School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia; EMBL Australia, Single Molecule Science Node, School of Biomedical Sciences, University of New South Wales Sydney, Sydney, NSW 2052, Australia.
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Poklukar K, Erbežnik A, Fazarinc G, Kress K, Batorek-Lukač N, Škrlep M, Stefanski V, Čandek-Potokar M, Vrecl M. Effect of castration method on porcine skeletal muscle fiber traits and transcriptome profiles. Vet Anim Sci 2024; 25:100383. [PMID: 39184227 PMCID: PMC11342880 DOI: 10.1016/j.vas.2024.100383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/27/2024] Open
Abstract
This study examined the effects of immunocastration and surgical castration on the histomorphometric and transcriptome traits of the porcine skeletal muscle. We hypothesized that the differences in duration of androgen deprivation resulting from different castration methods influence skeletal muscle biology in a muscle-specific manner. This was tested by analyzing samples of m. longissimus dorsi (LD) and m. semispinalis capitis (SSC) from immunocastrated (IC; n = 12), entire male (EM; n = 12), and surgically castrated (SC; n = 12) pigs using enzyme/immunohistochemical classification and histomorphometric analysis of myofibers, quantitative PCR, and RNA sequencing. The results confirmed the distinctive histomorphometric profiles of LD and SSC and the castration method related muscle-specific effects at the histomorphometric and transcriptome levels. Long-term androgen deficiency (surgical castration) significantly reduced the proportion of fast-twitch type IIa myofibers in LD (P < 0.05), whereas short-term androgen deprivation (immunocastration) reduced the cross-sectional area of oxidative type I myofibers in SSC (P < 0.05). At the transcriptional level, glycolytic LD adapted to long- and short-term androgen deprivation by upregulating genes controlling myoblast proliferation and differentiation to maintain fiber size. In contrast, increased protein degradation through the ubiquitin ligase-mediated atrophy pathway (significantly increased TRIM63 and FBXO32 expression; P < 0.05) could underly reduced cross-sectional area of type I myofibers in the oxidative SSC in IC. Potential candidate genes (HK2, ARID5B, SERPINE1, and SCD) linked to specific metabolic profiles and meat quality traits were also identified in IC, providing a foundation for studying the effects of immunocastration on skeletal muscle fiber and carcass/meat quality traits.
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Affiliation(s)
- Klavdija Poklukar
- Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, SI-1000, Ljubljana, Slovenia
| | - Anja Erbežnik
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, SI-1000, Ljubljana, Slovenia
| | - Gregor Fazarinc
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, SI-1000, Ljubljana, Slovenia
| | - Kevin Kress
- University of Hohenheim, Garbenstraße 17, 70599, Stuttgart, Germany
| | - Nina Batorek-Lukač
- Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, SI-1000, Ljubljana, Slovenia
| | - Martin Škrlep
- Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, SI-1000, Ljubljana, Slovenia
| | - Volker Stefanski
- University of Hohenheim, Garbenstraße 17, 70599, Stuttgart, Germany
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, SI-1000, Ljubljana, Slovenia
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, SI-2311, Hoče, Slovenia
| | - Milka Vrecl
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, SI-1000, Ljubljana, Slovenia
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Qi Z, Bai N, Li Q, Pan S, Gu M. Dietary fishmeal replacement by Clostridium autoethanogenum protein meal influences the nutritional and sensory quality of turbot ( Scophthalmus maximus) via the TOR/AAR/AMPK pathways. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 18:84-95. [PMID: 39056058 PMCID: PMC11269857 DOI: 10.1016/j.aninu.2024.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 01/29/2024] [Accepted: 04/29/2024] [Indexed: 07/28/2024]
Abstract
Clostridium autoethanogenum protein (CAP) is a promising protein source for aquaculture; however, how CAP influences fish quality is worth extensive research. We randomly allocated 630 turbot with initial body weights of about 180 g into 6 groups, with fishmeal-based control diet or diet with CAP replacing 15% (CAP15), 30% (CAP30), 45% (CAP45), 60% (CAP60), or 75% (CAP75) of fishmeal protein. After a 70-d feeding trial, the fillet yield (P = 0.015) and content of protein (P = 0.017), collagen (P < 0.001), hydroxyproline (P < 0.001), C20:5n-3 (P = 0.007), and ∑n-3/∑n-6 polyunsaturated fatty acids ratio (P < 0.001) in turbot muscle was found to decrease linearly with increasing CAP. However, turbot fed CAP15 diet maintained these parameters (P > 0.05). By contrast, the muscle hardness increased linearly with increasing CAP (P = 0.004), accompanied by linear reduction of muscle fiber area (P = 0.003) and expression of myogenesis-related genes, including cathepsin D (ctsd P < 0.001) and muscle ring finger protein 1 (murf 1, P < 0.001). Phosphorylation of protein kinase B (Akt, P < 0.001), target of rapamycin (TOR, P = 0.001), eukaryotic initiation factor 4E-binding protein 1 (4E-BP1, P < 0.001), and ribosomal protein S6 (S6, P < 0.001) decreased linearly; however, phosphorylation of AMP-activated protein kinase (AMPK, P < 0.001), eukaryotic initiation factor 2α (eIF2α, P < 0.001), and the abundance of activating transcription factor 4 (ATF4, P < 0.001) increased with increasing CAP, suggesting that the TOR signaling pathway was inhibited, and the amino acid response (AAR) and AMPK pathways were activated. Additionally, expression of genes related to protein degradation, including myogenic factor 5 (myf 5, P < 0.001), myogenic differentiation (myod, P < 0.001), paired box 7 (pax 7, P < 0.001), and ctsd (P < 0.001), decreased linearly with increasing CAP. In conclusion, CAP could be used to replace up to 15% of fishmeal without negatively impacting turbot quality. However, higher levels of CAP decreased fillet yield, muscle protein content, and muscle fiber diameter while increasing muscle hardness, which could be attributed to the inhibition of the TOR pathway and activation of the AAR and AMPK pathways.
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Affiliation(s)
- Zezheng Qi
- Marine College, Shandong University, Weihai, Shandong, China
- Key Laboratory of Modern Marine Ranching Technology of Weihai, Weihai, Shandong, China
| | - Nan Bai
- Marine College, Shandong University, Weihai, Shandong, China
- Key Laboratory of Modern Marine Ranching Technology of Weihai, Weihai, Shandong, China
| | - Qing Li
- Marine College, Shandong University, Weihai, Shandong, China
- Key Laboratory of Modern Marine Ranching Technology of Weihai, Weihai, Shandong, China
| | - Shihui Pan
- Marine College, Shandong University, Weihai, Shandong, China
- Key Laboratory of Modern Marine Ranching Technology of Weihai, Weihai, Shandong, China
| | - Min Gu
- Marine College, Shandong University, Weihai, Shandong, China
- Key Laboratory of Modern Marine Ranching Technology of Weihai, Weihai, Shandong, China
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8
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Zhang D, Xu F, Liu Y. Research progress on regulating factors of muscle fiber heterogeneity in poultry: a review. Poult Sci 2024; 103:104031. [PMID: 39033575 PMCID: PMC11295477 DOI: 10.1016/j.psj.2024.104031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 06/20/2024] [Accepted: 06/22/2024] [Indexed: 07/23/2024] Open
Abstract
Control of meat quality traits is an important goal of any farm animal production, including poultry. A better understanding of the biochemical properties of muscle fiber properties that drive muscle development and ultimately meat quality constitutes one of the major challenging topics in animal production and meat science. In this paper, the existing classification methods of skeletal muscle fibers in poultry were reviewed and the relationship between contractile and metabolic characteristics of muscle fibers and poultry meat quality was described. Finally, a comprehensive review of multiple potential factors affecting muscle fiber distribution and conversion is presented, including breed, sex, hormones, growth performance, diet, muscle position, exercise, and ambient temperature. We emphasize that knowledge of muscle fiber typing is essential to better understand how to control muscle characteristics throughout the life cycle of animals to better manage the final quality of poultry meat.
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Affiliation(s)
- Donghao Zhang
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China
| | - Feng Xu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China
| | - Yiping Liu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China.
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9
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Fasciano S, Wheba A, Ddamulira C, Wang S. Recent advances in scaffolding biomaterials for cultivated meat. BIOMATERIALS ADVANCES 2024; 162:213897. [PMID: 38810509 DOI: 10.1016/j.bioadv.2024.213897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/07/2024] [Accepted: 05/15/2024] [Indexed: 05/31/2024]
Abstract
The emergence of cultivated meat provides a sustainable and ethical alternative to traditional animal agriculture, highlighting its increasing importance in the food industry. Biomaterial scaffolds are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation, and orientation. While there's extensive research on scaffolding biomaterials, applying them to cultivated meat production poses distinct challenges, with each material offering its own set of advantages and disadvantages. This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective advantages and disadvantages. We suggest future research directions and provide recommendations for scaffolds that support scalable, cost-effective, and safe high-quality meat production. Additionally, we highlight commercial challenges cultivated meat faces, encompassing bioreactor design, cell culture mediums, and regulatory and food safety issues. In summary, this review provides a comprehensive guide and valuable insights for researchers and companies in the field of cultivated meat production.
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Affiliation(s)
- Samantha Fasciano
- Department of Cellular and Molecular Biology, University of New Haven, West Haven, CT, 06516, USA
| | - Anas Wheba
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA
| | - Christopher Ddamulira
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA
| | - Shue Wang
- Department of Chemistry, Chemical and Biomedical Engineering, University of New Haven, West Haven, CT, 06516, USA.
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Zhou L, Ren Y, Shi Y, Fan S, Zhao L, Dong M, Li J, Yang Y, Yu Y, Zhao Q, Zhang J, Tang C. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. Food Chem 2024; 461:140954. [PMID: 39186890 DOI: 10.1016/j.foodchem.2024.140954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 08/07/2024] [Accepted: 08/20/2024] [Indexed: 08/28/2024]
Abstract
Lipids are vital precursors to beef aroma compounds, but the exact lipid molecules influencing aroma generation remain unconfirmed. This study employs gas chromatography-olfactometry-mass spectrometry and absolute quantitative lipidomics to identify beef's aroma and lipid profiles and to examine lipid alterations post-thermal processing. The aim is to understand the role of lipids in aroma generation during beef's raw-to-cooked transition. Eighteen key aroma compounds were identified as significant contributors to the aroma of beef. 265 lipid molecules were quantified accurately, and we found that triglycerides containing C18:1 or C18:2 chains, such as TG(16:0_18:1_18:1), TG(16:0_18:1_18:2), TG(16:0_16:1_18:1), as well as phosphatidylcholine and phosphatidylethanolamine containing PC(16:1e_20:4), PC(16:0e_20:4), PC(18:2e_18:2), and PE(16:1e_20:4), played important roles in the generation of key aroma compounds in beef. C18:1, C18:2, C18:3, and C20:4 were key substrates for the formation of aroma compounds. In addition, lysophosphatidylcholine and lysophosphatidylethanolamine containing unsaturated fatty acid chains may serve as important aroma retainers.
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Affiliation(s)
- Longzhu Zhou
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yimeng Ren
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yujie Shi
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Shijie Fan
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liyuan Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Miaomiao Dong
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanan Yu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Jalal H, Doğan SC, Giammarco M, Cavallini D, Lanzoni L, Pezzi P, Akram MZ, Fusaro I. Evaluation of dietary supplementation of garlic powder (Allium sativum) on the growth performance, carcass traits and meat quality of Japanese quails (Coturnix coturnix japonica). Poult Sci 2024; 103:104231. [PMID: 39255542 DOI: 10.1016/j.psj.2024.104231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 08/08/2024] [Accepted: 08/13/2024] [Indexed: 09/12/2024] Open
Abstract
Dietary supplementation with plant-based products may arise as part of an alternative strategy to using antibiotics as growth promoters in the poultry industry. Garlic powder (GP) possesses antimicrobial and antioxidant properties. The aim was to investigate the effect of dietary supplementation of GP on growth performance, carcass traits and meat quality of the Japanese quail. A total of 240, day-old mixed gender Japanese quail were assigned to 4 treatment groups, each group being replicated 4 times and containing 15 birds in each replication. Birds were provided with either a basal diet (control) or basal diet supplemented with 0.5%, 1% and 2% GP for 5 wk. At slaughter age, birds fed 1% GP had higher (P < 0.05) live weight and body weight gain when compared to the control. Supplementation with different levels of GP had no influence (P > 0.05) on feed intake, feed conversion ratio except 3rd wk, carcass traits and abdominal fat. Thiobarbituric acid, peroxide and pH values in breast meat of birds receiving GP (1% or 2%) after storage (0, 1, 3, 5, and 7 d) were lower (P < 0.05) than the birds in control. Furthermore, total psychrophilic bacteria count was lower in breast meat of birds supplemented with GP at any dose compared to the birds of control. Sensory characteristics such as color, aroma, juiciness and tenderness were observed significantly better (P < 0.05) in GP supplemented groups especially when fed 1% GP. In conclusion, supplementing the diet with 1% to 2% GP demonstrated growth-promoting effects and positively impacted meat quality, including sensory characteristics.
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Affiliation(s)
- Hassan Jalal
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
| | - Sibel Canoğullari Doğan
- Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Ömer Halisdemir University, 51240 Nigde, Turkey
| | - Melania Giammarco
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy.
| | - Damiano Cavallini
- Department of Veterinary Sciences, University of Bologna, 40064 Ozzano dell'Emilia, Italy
| | - Lydia Lanzoni
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
| | - Paolo Pezzi
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
| | - Muhammad Zeeshan Akram
- Department of Biosystems, Nutrition and Animal-Microbiota Ecosystems Lab, KU Leuven, 3001 Leuven, Belgium
| | - Isa Fusaro
- Department of Veterinary Medicine, University of Teramo, 64100 Teramo, Italy
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12
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Jia W, Ferragina A, Hamill R, Koidis A. Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI). Talanta 2024; 276:126199. [PMID: 38714010 DOI: 10.1016/j.talanta.2024.126199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 04/12/2024] [Accepted: 04/30/2024] [Indexed: 05/09/2024]
Abstract
Owing to the inherent characteristics of ground beef, adulteration presents a substantial risk for suppliers and consumers alike. This study developed a robust and novel method for identifying replacement fraud in ground beef with beef liver, beef heart, and pork using Near Infrared-Hyperspectral Imaging (NIR-HSI) coupled with chemometric and other statistical methods. More specifically, NIR-HSI provided an efficient and accurate means of identifying each type of adulteration using the classification model Genetic Algorithm (GA) - Backpropagation Artificial Neural Network (BPANN), showing perfect sensitivity and specificity (a value of 1.00) for the calibration and the validation sets for all types of adulteration. As an alternative to chemometric analysis, Hyperspectral Imaging-Root Mean Square (HSI-RMS) value, based on the RMScut-off calculation, was determined to discriminate types of adulterations without the need of resource-intensive modelling. This HSI-RMS approach provides a simple-to-use method that avoids the complexity of HSI data processing and aims to directly understand the similarity between different spectra of one sample in the pixel level. Different types of adulteration show noticeable differences reflected in the HSI-RMS value (varying from 55 to 1439), which demonstrate the potential of HSI-RMS concept as a novel and valuable alternative for assessing the HSI data and facilitating the identification of adulterants.
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Affiliation(s)
- Wenyang Jia
- Institute for Global Food Security, School of Biological Sciences, Queen's University, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland, UK
| | - Alessandro Ferragina
- Teagasc Food Research Centre, Food Quality and Sensory Science Department, Dublin, Ireland
| | - Ruth Hamill
- Teagasc Food Research Centre, Food Quality and Sensory Science Department, Dublin, Ireland
| | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Sciences, Queen's University, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland, UK.
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13
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Goswami M, Ovissipour R, Bomkamp C, Nitin N, Lakra W, Post M, Kaplan DL. Cell-cultivated aquatic food products: emerging production systems for seafood. J Biol Eng 2024; 18:43. [PMID: 39113103 PMCID: PMC11304657 DOI: 10.1186/s13036-024-00436-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Accepted: 07/08/2024] [Indexed: 08/11/2024] Open
Abstract
The demand for fish protein continues to increase and currently accounts for 17% of total animal protein consumption by humans. About 90% of marine fish stocks are fished at or above maximum sustainable levels, with aquaculture propagating as one of the fastest growing food sectors to address some of this demand. Cell-cultivated seafood production is an alternative approach to produce nutritionally-complete seafood products to meet the growing demand. This cellular aquaculture approach offers a sustainable, climate resilient and ethical biotechnological approach as an alternative to conventional fishing and fish farming. Additional benefits include reduced antibiotic use and the absence of mercury. Cell-cultivated seafood also provides options for the fortification of fish meat with healthier compositions, such as omega-3 fatty acids and other beneficial nutrients through scaffold, media or cell approaches. This review addresses the biomaterials, production processes, tissue engineering approaches, processing, quality, safety, regulatory, and social aspects of cell-cultivated seafood, encompassing where we are today, as well as the road ahead. The goal is to provide a roadmap for the science and technology required to bring cellular aquaculture forward as a mainstream food source.
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Affiliation(s)
- Mukunda Goswami
- Fish Genetics and Biotechnology Division, ICAR-Central Institute of Fisheries Education, PanchMarg, Of Yari Road, Versova, Andheri West, Mumbai, 400061, India.
| | - Reza Ovissipour
- Department of Food Science and Technology, Texas A&M University, College Station, TX, 77843, USA
| | - Claire Bomkamp
- The Good Food Institute, PO Box 96503 PMB 42019, Washington, DC, 20090-6503, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA, 95616, USA
| | - Wazir Lakra
- National Academy of Agricultural Sciences, NASC, 110 012, New Delhi, India
| | - Mark Post
- Mosa Meat B.V, Maastricht, Limburg, 6229 PM, the Netherlands
- Department of Physiology, Maastricht University, Maastricht, Limburg, 6229 ER, the Netherlands
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, Medford, MA, 02215, USA.
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Nurul Alam AMM, Kim CJ, Kim SH, Kumari S, Lee EY, Hwang YH, Joo ST. Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development. Food Res Int 2024; 189:114549. [PMID: 38876607 DOI: 10.1016/j.foodres.2024.114549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/26/2024] [Accepted: 05/25/2024] [Indexed: 06/16/2024]
Abstract
In cultured meat (CM) production, Scaffolding plays an important role by aiding cell adhesion, growth, differentiation, and alignment. The existence of fibrous microstructure in connective and muscle tissues has attracted considerable interest in the realm of tissue engineering and triggered the interest of researchers to implement scaffolding techniques. A wide array of research efforts is ongoing in scaffolding technologies for achieving the real meat structure on the principality of biomedical research and to replace serum free CM production. Scaffolds made of animal-derived biomaterials are found efficient in replicating the extracellular matrix (ECM), thus focus should be paid to utilize animal byproducts for this purpose. Proper identification and utilization of plant-derived scaffolding biomaterial could be helpful to add diversified options in addition to animal derived sources and reduce in cost of CM production through scaffolds. Furthermore, techniques like electrospinning, modified electrospinning and 3D bioprinting should be focused on to create 3D porous scaffolds to mimic the ECM of the muscle tissue and form real meat-like structures. This review discusses recent advances in cutting edge scaffolding techniques and edible biomaterials related to structured CM production.
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Affiliation(s)
- A M M Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea.
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea.
| | - So-Hee Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea.
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea.
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15
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Wang Y, Zhang D, Liu Y. Research Progress on the Regulating Factors of Muscle Fiber Heterogeneity in Livestock: A Review. Animals (Basel) 2024; 14:2225. [PMID: 39123750 PMCID: PMC11311112 DOI: 10.3390/ani14152225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 07/26/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024] Open
Abstract
The type of muscle fiber plays a crucial role in the growth, development, and dynamic plasticity of animals' skeletal muscle. Additionally, it is a primary determinant of the quality of both fresh and processed meat. Therefore, understanding the regulatory factors that contribute to muscle fibers' heterogeneity is of paramount importance. Recent advances in sequencing and omics technologies have enabled comprehensive cross-verification of research on the factors affecting the types of muscle fiber across multiple levels, including the genome, transcriptome, proteome, and metabolome. These advancements have facilitated deeper exploration into the related biological questions. This review focused on the impact of individual characteristics, feeding patterns, and genetic regulation on the proportion and interconversion of different muscle fibers. The findings indicated that individual characteristics and feeding patterns significantly influence the type of muscle fiber, which can effectively enhance the type and distribution of muscle fibers in livestock. Furthermore, non-coding RNA, genes and signaling pathways between complicated regulatory mechanisms and interactions have a certain degree of impact on muscle fibers' heterogeneity. This, in turn, changes muscle fiber profile in living animals through genetic selection or environmental factors, and has the potential to modulate the quality of fresh meat. Collectively, we briefly reviewed the structure of skeletal muscle tissue and then attempted to review the inevitable connection between the quality of fresh meat and the type of muscle fiber, with particular attention to potential events involved in regulating muscle fibers' heterogeneity.
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Affiliation(s)
| | | | - Yiping Liu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Livestock and Poultry Multi-Omics, Ministry of Agriculture and Rural Affairs, and Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611134, China; (Y.W.); (D.Z.)
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16
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Li M, Lv W, Zhao Y, Huang W, Yuan Q, Yang H, Wang A, Zhou W, Li M. Effects of Substituting Tenebrio molitor and Elodea nuttallii as Feed on Growth, Flesh Quality and Intestinal Microbiota of Red Swamp Crayfish ( Procambarus clarkii). Foods 2024; 13:2292. [PMID: 39063375 PMCID: PMC11275352 DOI: 10.3390/foods13142292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to evaluate the impact of substituting a portion of feed with Tenebrio molitor (TM) and Elodea nuttallii (EN) on crayfish culture. A total of 270 crayfish (5.1 ± 0.4 g) were fed three different diet combinations (A: 100% feed; B: 80% feed + 10% TM + 10% EN; C: 75% feed + 15% TM + 10% EN) for 12 weeks. The findings demonstrated that group C had an important beneficial impact on the growth performance of crayfish. This was evidenced by a rise in digestive enzyme activity (trypsin, lipase, and cellulase) in the intestinal and hepatopancreas, as well as an upregulation in the expression of growth-related genes (ghsr, igfbp7, mhc, mlc1, mef2, and pax7) in the muscle. Furthermore, the assessment of the flesh quality of crayfish muscle in group C was conducted. The findings indicated a significant increase (p < 0.05) in the energy value (moisture, crude protein, and crude lipid) within the muscle. The levels of delicious amino acids (Glu, Ala, Ser, Gly, and Tyr) and polyunsaturated fatty acids (ARA, DHA) were enhanced, resulting in an improved nutritional profile and flavor of the muscle while maintaining the Σn-3/Σn-6 ratio. The remodeling of the intestinal microbiota (abundance of Proteobacteria and ratio of Firmicutes/Bacteroidota bacteria) also revealed improved growth performance. Additional research is necessary to ascertain whether excessive use of TM or EN feed substitution can have negative effects on crayfish culture.
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Affiliation(s)
- Muyan Li
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; (M.L.); (Y.Z.)
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
| | - Weiwei Lv
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yifan Zhao
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; (M.L.); (Y.Z.)
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
| | - Weiwei Huang
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Quan Yuan
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Hang Yang
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Aimin Wang
- College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224051, China;
| | - Wenzong Zhou
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Mingyou Li
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; (M.L.); (Y.Z.)
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Jin H, Du Z, Fan X, Qin L, Liu W, Zhang Y, Ren J, Ye C, Liu Q. Effect of Guanidinoacetic Acid on Production Performance, Serum Biochemistry, Meat Quality and Rumen Fermentation in Hu Sheep. Animals (Basel) 2024; 14:2052. [PMID: 39061514 PMCID: PMC11273408 DOI: 10.3390/ani14142052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Guanidinoacetic acid (GAA) can effectively improve the metabolism of energy and proteins by stimulating creatine biosynthesis. We present a study exploring the impact of GAA on production performance, serum biochemistry, meat quality and rumen fermentation in Hu sheep. A total of 144 weaned male Hu sheep (body weight 16.91 ± 3.1 kg) were randomly assigned to four groups with three replicates of twelve sheep in each group. The diets were supplemented with 0 (CON), 500 (GAA-1), 750 (GAA-2) and 1000 mg/kg (GAA-3) of GAA (weight of feed), respectively. After a comprehensive 90-day experimental period, we discovered that the supplementation of GAA had a remarkable impact on various muscle parameters. Specifically, it significantly enhanced the average daily growth (ADG) of the animals and improved the shear force and fiber diameter of the muscle, while also reducing the drip loss and muscle fiber density. Furthermore, the addition of GAA to the feed notably elevated the serum concentrations of high-density lipoprotein cholesterol (HDL-C), total protein (TP) and globulin (GLB), as well as the enzyme activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Concurrently, there was a decrease in the levels of triglycerides (TG) and malondialdehyde (MDA) in the serum. In addition, GAA decreased the pH and the acetate-to-propionate ratio and increased the total volatile fatty acids (TVFA) and ammoniacal nitrogen (NH3-N) levels of rumen fluid. Additionally, GAA upregulated acetyl-CoA carboxylase (ACC) gene expression in the Hu sheep's muscles. In conclusion, our findings suggest that GAA supplementation not only enhances muscle quality but also positively affects serum biochemistry and ruminal metabolism, making it a potential candidate for improving the overall health and performance of Hu sheep.
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Affiliation(s)
| | | | | | | | | | | | | | - Changchuan Ye
- Department of Animal Science, College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.J.); (Z.D.); (X.F.); (L.Q.); (W.L.); (Y.Z.); (J.R.)
| | - Qinghua Liu
- Department of Animal Science, College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.J.); (Z.D.); (X.F.); (L.Q.); (W.L.); (Y.Z.); (J.R.)
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Bai H, Geng D, Xue F, Li X, Wang C, Wang C, Guo Q, Jiang Y, Wang Z, Bi Y, Chen G, Chang G. Gut-brain bidirectional determination in regulating the residual feed intake of small-sized meat ducks. Poult Sci 2024; 103:103778. [PMID: 38703760 PMCID: PMC11079523 DOI: 10.1016/j.psj.2024.103778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/26/2024] [Accepted: 04/17/2024] [Indexed: 05/06/2024] Open
Abstract
The gut-brain axis is essential in maintaining the homeostasis of neuronal system, endocrine system, and intestinal microbiota in both the afferent and efferent directions. This axis is considered to be a key mechanism that regulates feed efficiency (FE). This study aimed to investigate the regulatory mechanisms of gut-brain axis-related genes on the residual feed intake (RFI) in H-strain small-sized meat ducks. A total of 500 ducks with similar initial BW (635.2 ± 15.1 g) were selected and reared in the same experimental facility until slaughter at 42 d of age. RFI was calculated from the average daily gain (ADG), average daily feed intake (ADFI), and metabolic body weight (MBW0.75). Thirty high-RFI (H-RFI) and 30 low-RFI (L-RFI) birds were selected for further evaluation of growth performance, carcass characteristics, and blood biochemical parameter measurements. Six L-RFI and 6 H-RFI birds were then subjected to hypothalamic transcriptomic and cecal microbial sequencing analyses. Results indicated that L-RFI birds exhibited lower production performance (ADFI, FCR, and RFI) and blood biochemical indices (total cholesterol and ghrelin content) compared with H-RFI birds (P < 0.05). Gene expression differed significantly between the L-RFI and H-RFI birds, with 70 upregulated and 50 downregulated genes. The bacterial communities of L-RFI birds showed higher abundances of Bacteroides, Bifidobacterium, and Lactococcus, and lower abundances of Erysipelatoclostridium, Parasutterella, Fournierella, and Blautia compared with H-RFI birds (P < 0.05). Interactive analysis revealed bacterial communities associated with FE were significantly correlated with hypothalamic genes (P < 0.05), for example, Bacteroides was positively correlated with DGKH and LIPT2, while negatively correlated with CAPN9, GABRD, and PDE1A. Bifidobacterium showed significant correlations with ATP2A3, CALHM6, and TMEM121B. Overall, RFI was a crucial indicator of FE, regulated by interactions between brain gene expression and gut microbiota through cAMP signaling, neuroactive ligand-receptor interaction, and calcium signaling pathways. Notably, increased expression of hypothalamic genes and abundance of carbohydrate-utilization microbiota in L-RFI meat ducks improved FE by enhancing energy metabolism and volatile fatty acids absorption.
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Affiliation(s)
- Hao Bai
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Dandan Geng
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Fuguang Xue
- Nanchang key laboratory of animal health and safety production, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaofan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Chenxiao Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Chenyu Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Qixin Guo
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Yong Jiang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Zhixiu Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Yulin Bi
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Guohong Chen
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
| | - Guobin Chang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.
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Nikbakhtzade M, Zarghi H, Golian A. Effects of finisher diet nutrients density and slaughter age on energy and protein efficiency, productive and economic performance and meat quality of broilers. Vet Med Sci 2024; 10:e1493. [PMID: 38923740 PMCID: PMC11196377 DOI: 10.1002/vms3.1493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/25/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024] Open
Abstract
BACKGROUND The current broilers have been greatly optimized for weight gain and breast yield, which necessitates the provision of nutrients-dense diets for maximum potential. OBJECTIVES The current study aimed to evaluate the effect of finisher diet nutrients density (ND) on energy and protein efficiency, productive and economic performance and breast meat quality of broilers raised until different slaughter age. METHODS A total of 600 23-day-old broiler male chicks (Cobb-500) were assigned to 10 treatments with six replicates and 10 birds each. Experimental treatments were included factorial arrangement of five increment (2.5%) levels of finisher diet ND (92.5%, 95%, 97.5%, 100% and 102.5% as strain recommendation) and slaughtered at 38 or 46 days of age. The relative difference in the energy level of experimental diets was used to increase ND levels at the same ratio. RESULTS Feed intake (FI) and breast meat quality traits exception water holding capacity (WHC) were not affected by finisher diet ND. In response to increasing finisher diet ND, energy and protein efficiency, productive traits, bio-economic index (BEI) and breast relative weight (BRW) linearly improved. However, residual feed intake and breast meat WHC improved with a quadratic trend. By using broken-line regression analysis, the optimum dietary ND was obtained at 97.5%-102% of strain recommendation. Energy and protein efficiency, feed conversion ratio and BEI deteriorated by prolonging rearing period. The BRW, meat lightness (L*), redness (a*), hue angle (h*) and WHC values for the birds slaughtered at 46 days of age were significantly higher, and cooking loss was lower than those slaughtered at 38 days old. CONCLUSIONS Broilers during the finisher period are not able to regulate their FIs with diet ND. The energy and protein efficiency, productive and economic performance were reduced when broilers were fed diluted diet or the rearing period was prolonged.
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Affiliation(s)
- Mahdie Nikbakhtzade
- Department of Animal ScienceFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Heydar Zarghi
- Department of Animal ScienceFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Abolghasem Golian
- Department of Animal ScienceFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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20
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Yang C, Dong B, Chen A, Jiang Y, Bai H, Chen G, Chang G, Wang Z. Metagenomic insights into the relationship between intestinal flora and residual feed intake of meat ducks. Poult Sci 2024; 103:103836. [PMID: 38776859 PMCID: PMC11141266 DOI: 10.1016/j.psj.2024.103836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/23/2024] [Accepted: 05/03/2024] [Indexed: 05/25/2024] Open
Abstract
In this study, we sought to determine the effects of intestinal flora on the feed efficiency of meat ducks by evaluating the correlation between intestinal flora and residual feed intake. The F2 generation of Cherry Valley ducks × Runzhou Crested White ducks was used as the study subjects, and feed consumption being recorded from d 21 to 42. RFI was calculated based on growth performance, and 20 low RFI and 20 high RFI ducks were randomly selected to characterize the effect of RFI on growth performance. To analyze the intestinal flora affecting RFI, 16s rDNA sequencing was performed on the contents of 5 intestinal segments from the HR and LR groups, and macrogenomic sequencing was performed on the cecal contents. Feed intake, average daily feed intake, feed conversion ratio, and residual feed intake were lower in low RFI. Analysis of the intestinal flora revealed the cecum to be more highly enriched in the carbohydrate metabolism pathway and less enriched with potentially pathogenic taxa than the other assessed intestinal regions. Further analysis of the cecal microbiota identified nine significantly differentially enriched intestinal flora. In this study, we accordingly identified a basis for the mechanisms underlying the effects of the intestinal flora on meat duck feed efficiency.
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Affiliation(s)
- Chunyan Yang
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Bingqiang Dong
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Anqi Chen
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Yong Jiang
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Hao Bai
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, China
| | - Guohong Chen
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, China
| | - Guobin Chang
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, China
| | - Zhixiu Wang
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, Yangzhou University, Yangzhou, China.
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21
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Contreras-Lopez G, Garcia-Galicia IA, Carrillo-Lopez LM, Corral-Luna A, Buenabad-Carrasco L, Titulaer M, Villarreal-Balderrama JA, Alarcon-Rojo AD. Exploration of Microencapsulation of Arginine in Carnauba Wax ( Copernicia prunifera) and Its Dietary Effect on the Quality of Beef. Animals (Basel) 2024; 14:1857. [PMID: 38997969 PMCID: PMC11240376 DOI: 10.3390/ani14131857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/04/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 3:1 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 2:1 ratio with values of 18.55 and 16.77, respectively (p = 0.01). Encapsulated arginine at a 3:1 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing (p < 0.001). The Angus breed also had a low value of 24.02 N (p < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 3:1 ratio. The fat value reached 2.12% with a 3:1 ratio (p = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.
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Affiliation(s)
- German Contreras-Lopez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
| | - Ivan A. Garcia-Galicia
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
- C.E.I.E.G.T., Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, km. 5.5 Carr. Fed, Martínez de la Torre-Tlapacoyan, Tlapacoyan 93600, Mexico
| | - Luis Manuel Carrillo-Lopez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
- Consejo Nacional de Humanidades, Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
| | - Agustin Corral-Luna
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
| | - Lorenzo Buenabad-Carrasco
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
| | - Mieke Titulaer
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
| | - José A. Villarreal-Balderrama
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif, Francisco R, Almada km 1, Chihuahua, Chihuahua 31453, Mexico; (G.C.-L.); (A.C.-L.); (L.B.-C.); (M.T.); (J.A.V.-B.); (A.D.A.-R.)
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Cai L, Wang X, Zhu X, Xu Y, Qin W, Ren J, Jiang Q, Yan X. Lactobacillus-derived protoporphyrin IX and SCFAs regulate the fiber size via glucose metabolism in the skeletal muscle of chickens. mSystems 2024; 9:e0021424. [PMID: 38780275 PMCID: PMC11237663 DOI: 10.1128/msystems.00214-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Accepted: 04/10/2024] [Indexed: 05/25/2024] Open
Abstract
The gut microbiota contributes to skeletal muscle energy metabolism and is an indirect factor affecting meat quality. However, the role of specific gut microbes in energy metabolism and fiber size of skeletal muscle in chickens remains largely unknown. In this study, we first performed cecal microbiota transplantation from Chinese indigenous Jingyuan chickens (JY) to Arbor Acres chickens (AA), to determine the effects of microbiota on skeletal muscle fiber and energy metabolism. Then, we used metagenomics, gas chromatography, and metabolomics analysis to identify functional microbes. Finally, we validated the role of these functional microbes in regulating the fiber size via glucose metabolism in the skeletal muscle of chickens through feeding experiments. The results showed that the skeletal muscle characteristics of AA after microbiota transplantation tended to be consistent with that of JY, as the fiber diameter was significantly increased, and glucose metabolism level was significantly enhanced in the pectoralis muscle. L. plantarum, L. ingluviei, L. salivarius, and their mixture could increase the production of the microbial metabolites protoporphyrin IX and short-chain fatty acids, therefore increasing the expression levels of genes related to the oxidative fiber type (MyHC SM and MyHC FRM), mitochondrial function (Tfam and CoxVa), and glucose metabolism (PFK, PK, PDH, IDH, and SDH), thereby increasing the fiber diameter and density. These three Lactobacillus species could be promising probiotics to improve the meat quality of chicken.IMPORTANCEThis study revealed that the L. plantarum, L. ingluviei, and L. salivarius could enhance the production of protoporphyrin IX and short-chain fatty acids in the cecum of chickens, improving glucose metabolism, and finally cause the increase in fiber diameter and density of skeletal muscle. These three microbes could be potential probiotic candidates to regulate glucose metabolism in skeletal muscle to improve the meat quality of chicken in broiler production.
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Affiliation(s)
- Liyuan Cai
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xinkai Wang
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Shandong Teamgene Technology Co. Ltd., Zibo, Shandong, China
| | - Xiaoyan Zhu
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yunzheng Xu
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Wenxia Qin
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jing Ren
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qin Jiang
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xianghua Yan
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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23
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Robinson KE, Moniz HA, Stokes AN, Feldman CR. Where Does All the Poison Go? Investigating Toxicokinetics of Newt (Taricha) Tetrodotoxin (TTX) in Garter Snakes (Thamnophis). J Chem Ecol 2024:10.1007/s10886-024-01517-7. [PMID: 38842636 DOI: 10.1007/s10886-024-01517-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/14/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024]
Abstract
Animals that consume toxic diets provide models for understanding the molecular and physiological adaptations to ecological challenges. Garter snakes (Thamnophis) in western North America prey on Pacific newts (Taricha), which employ tetrodotoxin (TTX) as an antipredator defense. These snakes possess mutations in voltage-gated sodium channels (Nav), the molecular targets of TTX, that decrease the binding ability of TTX to sodium channels (target-site resistance). However, genetic variation at these loci that cannot explain all the phenotypic variation in TTX resistance in Thamnophis. We explored a separate means of resistance, toxin metabolism, to determine if TTX-resistant snakes either rapidly remove TTX or sequester TTX. We examined the metabolism and distribution of TTX in the body (toxicokinetics), to determine differences between TTX-resistant and TTX-sensitive snakes in the rates at which TTX is eliminated from organs and the whole body (using TTX half-life as our metric). We assayed TTX half-life in snakes from TTX-resistant and TTX-sensitive populations of three garter snake species with a coevolutionary history with newts (T. atratus, T. couchii, T. sirtalis), as well as two non-resistant "outgroup" species (T. elegans, Pituophis catenifer) that seldom (if ever) engage newts. We found TTX half-life varied across species, populations, and tissues. Interestingly, TTX half-life was shortest in T. elegans and P. catenifer compared to all other snakes. Furthermore, TTX-resistant populations of T. couchii and T. sirtalis eliminated TTX faster (shorter TTX half-life) than their TTX-sensitive counterparts, while populations of TTX-resistant and TTX-sensitive T. atratus showed no difference rates of TTX removal (same TTX half-life). The ability to rapidly eliminate TTX may have permitted increased prey consumption, which may have promoted the evolution of additional resistance mechanisms. Finally, snakes still retain substantial amounts of TTX, and we projected that snakes could be dangerous to their own predators days to weeks following the ingestion of a single newt. Thus, aspects of toxin metabolism may have been key in driving predator-prey relationships, and important in determining other ecological interactions.
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Affiliation(s)
- Kelly E Robinson
- Department of Biology and Program in Ecology, Evolution and Conservation Biology, University of Nevada, Reno, Reno, NV, USA.
- Program in Ecology, Evolution and Conservation Biology, University of Nevada, Reno, NV, USA.
| | - Haley A Moniz
- Department of Biology and Program in Ecology, Evolution and Conservation Biology, University of Nevada, Reno, Reno, NV, USA
- Program in Ecology, Evolution and Conservation Biology, University of Nevada, Reno, NV, USA
- Department of Biological Sciences, California Polytechnic State University, San Luis Obispo, CA, USA
| | - Amber N Stokes
- Department of Biology, California State University Bakersfield, Bakersfield, CA, USA
| | - Chris R Feldman
- Department of Biology and Program in Ecology, Evolution and Conservation Biology, University of Nevada, Reno, Reno, NV, USA
- Program in Ecology, Evolution and Conservation Biology, University of Nevada, Reno, NV, USA
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24
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Yang H, Yuan Q, Rahman MM, Lv W, Huang W, Hu W, Zhou W. Biochemical, Histological, and Transcriptomic Analyses Reveal Underlying Differences in Flesh Quality between Wild and Farmed Ricefield Eel ( Monopterus albus). Foods 2024; 13:1751. [PMID: 38890979 PMCID: PMC11171622 DOI: 10.3390/foods13111751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/11/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
The present study aimed to systematically investigate the underlying differences in flesh quality between wild and farmed Monopterus albus. Fifteen healthy M. albus per group with an average body weight of 45 g were sampled to analyze muscle parameters by biochemical indicators, histomorphology, and molecular biology. Compared with the wild fish, the farmed M. albus in flesh had lower crude protein, collagen, lysine, histidine, total amino acids, SFA, n-3 PUFA contents, and n-3/n-6 ratio (p < 0.05), and higher moisture, crude lipid, crude ash, MUFA, n-6PUFA, and total PUFA contents (p < 0.05). The thawing loss, drip loss, steaming loss, and boiling loss in the farmed group were significantly higher, and hardness, springiness, cohesiveness, gumminess, chewiness, and resilience were significantly lower than those in the wild group (p < 0.05). In addition, higher muscle fiber density and lower muscle fiber diameter were observed in wild M. albus (p < 0.05). In muscle transcriptome profiling, differentially expressed genes and enriched pathways are primarily associated with muscle development, protein synthesis, catabolism, lipid metabolism, and immunity. To the best of our knowledge, this is the first investigation that compares the flesh quality between wild and farmed M. albus in terms of biochemistry, histology, and molecular biology levels. Overall, wild M. albus had a higher nutritional value and texture quality than farmed M. albus.
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Affiliation(s)
- Hang Yang
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (H.Y.); (Q.Y.); (W.L.); (W.H.)
- Key Laboratory of Integrated Rice-Fish Farming Ecosystem, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Quan Yuan
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (H.Y.); (Q.Y.); (W.L.); (W.H.)
- Key Laboratory of Integrated Rice-Fish Farming Ecosystem, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | | | - Weiwei Lv
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (H.Y.); (Q.Y.); (W.L.); (W.H.)
- Key Laboratory of Integrated Rice-Fish Farming Ecosystem, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Weiwei Huang
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (H.Y.); (Q.Y.); (W.L.); (W.H.)
- Key Laboratory of Integrated Rice-Fish Farming Ecosystem, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Wei Hu
- State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Hubei Hongshan Laboratory, Wuhan 430072, China;
| | - Wenzong Zhou
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (H.Y.); (Q.Y.); (W.L.); (W.H.)
- Key Laboratory of Integrated Rice-Fish Farming Ecosystem, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
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25
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Li M, Sun L, Du X, Ren W, Man L, Chai W, Zhu M, Liu G, Wang C. Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics. J Food Sci 2024; 89:3445-3454. [PMID: 38685881 DOI: 10.1111/1750-3841.17086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 02/12/2024] [Accepted: 04/05/2024] [Indexed: 05/02/2024]
Abstract
Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39 subclasses were identified, comprising 26.93% triglycerides (TGs), 15.74% phosphatidylcholins (PCs), and 9.40% phosphatidylethanolamines. The relative percentage of TG in the meat significantly decreases (p < 0.001) from 0 to 40 min, after which there is no significant change, whereas PCs, sphingomyelins, and methyl phosphatidylcholines (MePCs) show the opposite trend. TG(16:1_18:1_18:2) and TG(16:0_16:1_18:2) appear to be key lipids for retaining VOCs in boiled donkey meat. Furthermore, PC(18:3e_16:0) and MePC(31:0e) were found to be potential markers for discriminating donkey meat. A total of 83 VOCs were detected, including 25.30% aldehydes, 18.07% hydrocarbons, 14.46% ketones, and 13.25% alcohols. Eleven characteristic VOCs with relative odor activity values >1 were identified as the predominant flavor compounds in boiled donkey meat, mainly hexanal and 1-octen-3-ol. Of the 258 differential lipids, 72 of them, especially polyunsaturated-fatty acid-rich lipids, are the main contributors to the formation of VOCs. Together, the key lipids for retention and formation of VOCs in donkey meat were revealed, providing a theoretical basis for VOC regulation.
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Affiliation(s)
- Mengmeng Li
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Lingyun Sun
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Xinyi Du
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wei Ren
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Limin Man
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
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Wang H, Li B, Li A, An C, Liu S, Zhuang Z. Integrative Metabolomics, Enzymatic Activity, and Gene Expression Analysis Provide Insights into the Metabolic Profile Differences between the Slow-Twitch Muscle and Fast-Twitch Muscle of Pseudocaranx dentex. Int J Mol Sci 2024; 25:6131. [PMID: 38892319 PMCID: PMC11172523 DOI: 10.3390/ijms25116131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/24/2024] [Accepted: 05/30/2024] [Indexed: 06/21/2024] Open
Abstract
The skeletal muscles of teleost fish encompass heterogeneous muscle types, termed slow-twitch muscle (SM) and fast-twitch muscle (FM), characterized by distinct morphological, anatomical, histological, biochemical, and physiological attributes, driving different swimming behaviors. Despite the central role of metabolism in regulating skeletal muscle types and functions, comprehensive metabolomics investigations focusing on the metabolic differences between these muscle types are lacking. To reveal the differences in metabolic characteristics between the SM and FM of teleost, we conducted an untargeted metabolomics analysis using Pseudocaranx dentex as a representative model and identified 411 differential metabolites (DFMs), of which 345 exhibited higher contents in SM and 66 in FM. KEGG enrichment analysis showed that these DFMs were enriched in the metabolic processes of lipids, amino acids, carbohydrates, purines, and vitamins, suggesting that there were significant differences between the SM and FM in multiple metabolic pathways, especially in the metabolism of energy substances. Furthermore, an integrative analysis of metabolite contents, enzymatic activity assays, and gene expression levels involved in ATP-PCr phosphate, anaerobic glycolysis, and aerobic oxidative energy systems was performed to explore the potential regulatory mechanisms of energy metabolism differences. The results unveiled a set of differential metabolites, enzymes, and genes between the SM and FM, providing compelling molecular evidence of the FM achieving a higher anaerobic energy supply capacity through the ATP-PCr phosphate and glycolysis energy systems, while the SM obtains greater energy supply capacity via aerobic oxidation. These findings significantly advance our understanding of the metabolic profiles and related regulatory mechanisms of skeletal muscles, thereby expanding the knowledge of metabolic physiology and ecological adaptation in teleost fish.
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Affiliation(s)
- Huan Wang
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; (H.W.); (B.L.); (A.L.); (C.A.); (Z.Z.)
| | - Busu Li
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; (H.W.); (B.L.); (A.L.); (C.A.); (Z.Z.)
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao Marine Science and Technology Center, Qingdao 266237, China
| | - Ang Li
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; (H.W.); (B.L.); (A.L.); (C.A.); (Z.Z.)
| | - Changting An
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; (H.W.); (B.L.); (A.L.); (C.A.); (Z.Z.)
| | - Shufang Liu
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; (H.W.); (B.L.); (A.L.); (C.A.); (Z.Z.)
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao Marine Science and Technology Center, Qingdao 266237, China
| | - Zhimeng Zhuang
- State Key Laboratory of Mariculture Biobreeding and Sustainable Goods, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; (H.W.); (B.L.); (A.L.); (C.A.); (Z.Z.)
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27
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Bezjak D, Orellana N, Valdivia G, Acevedo CA, Valdes JH. Global transcriptome profiles provide insights into muscle cell development and differentiation on microstructured marine biopolymer scaffolds for cultured meat production. Sci Rep 2024; 14:10931. [PMID: 38740842 PMCID: PMC11091069 DOI: 10.1038/s41598-024-61458-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 05/06/2024] [Indexed: 05/16/2024] Open
Abstract
Biomaterial scaffolds play a pivotal role in the advancement of cultured meat technology, facilitating essential processes like cell attachment, growth, specialization, and alignment. Currently, there exists limited knowledge concerning the creation of consumable scaffolds tailored for cultured meat applications. This investigation aimed to produce edible scaffolds featuring both smooth and patterned surfaces, utilizing biomaterials such as salmon gelatin, alginate, agarose and glycerol, pertinent to cultured meat and adhering to food safety protocols. The primary objective of this research was to uncover variations in transcriptomes profiles between flat and microstructured edible scaffolds fabricated from marine-derived biopolymers, leveraging high-throughput sequencing techniques. Expression analysis revealed noteworthy disparities in transcriptome profiles when comparing the flat and microstructured scaffold configurations against a control condition. Employing gene functional enrichment analysis for the microstructured versus flat scaffold conditions yielded substantial enrichment ratios, highlighting pertinent gene modules linked to the development of skeletal muscle. Notable functional aspects included filament sliding, muscle contraction, and the organization of sarcomeres. By shedding light on these intricate processes, this study offers insights into the fundamental mechanisms underpinning the generation of muscle-specific cultured meat.
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Affiliation(s)
- Dragica Bezjak
- Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
| | - Nicole Orellana
- Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
| | - Guillermo Valdivia
- Center for Bioinformatics and Integrative Biology, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Avenida República 239, Santiago, Chile
| | - Cristian A Acevedo
- Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile.
- Departamento de Física, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaiso, Chile.
- Centro Científico Tecnológico de Valparaíso (CCTVal), Universidad Técnica Federico Santa María, Avenida España 1680, Valparaiso, Chile.
| | - Jorge H Valdes
- Center for Bioinformatics and Integrative Biology, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Avenida República 239, Santiago, Chile.
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28
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Musgrove L, Russell FD, Ventura T. Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38733287 DOI: 10.1080/10408398.2024.2342480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/13/2024]
Abstract
Cultivated crustacean meat (CCM) is a means to create highly valued shrimp, lobster, and crab products directly from stem cells, thus removing the need to farm or fish live animals. Conventional crustacean enterprises face increasing pressures in managing overfishing, pollution, and the warming climate, so CCM may provide a way to ensure sufficient supply as global demand for these products grows. To support the development of CCM, this review briefly details crustacean cell culture work to date, before addressing what is presently known about crustacean muscle development, particularly the molecular mechanisms involved, and how this might relate to recent work on cultivated meat production in vertebrate species. Recognizing the current lack of cell lines available to establish CCM cultures, we also consider primary stem cell sources that can be obtained non-lethally including tissues from limbs which are readily released and regrown, and putative stem cells in circulating hemolymph. Molecular approaches to inducing myogenic differentiation and immortalization of putative stem cells are also reviewed. Finally, we assess the current status of tools available to CCM researchers, particularly antibodies, and propose avenues to address existing shortfalls in order to see the field progress.
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Affiliation(s)
- Lisa Musgrove
- Centre for Bioinnovation, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
- School of Science, Technology and Engineering, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
| | - Fraser D Russell
- Centre for Bioinnovation, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
- School of Health, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
| | - Tomer Ventura
- Centre for Bioinnovation, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
- School of Science, Technology and Engineering, University of the Sunshine Coast (UniSC), Maroochydore, QLD, Australia
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29
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Li C, Cao H, Ren Y, Jia J, Yang G, Jin J, Shi X. Eicosapentaenoic acid-mediated activation of PGAM2 regulates skeletal muscle growth and development via the PI3K/AKT pathway. Int J Biol Macromol 2024; 268:131547. [PMID: 38641281 DOI: 10.1016/j.ijbiomac.2024.131547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/20/2024] [Accepted: 04/10/2024] [Indexed: 04/21/2024]
Abstract
Eicosapentaenoic acid regulates glucose uptake in skeletal muscle and significantly affects whole-body energy metabolism. However, the underlying molecular mechanism remains unclear. Here we report that eicosapentaenoic acid activates phosphoglycerate mutase 2, which mediates the conversion of 2-phosphoglycerate into 3-phosphoglycerate. This enzyme plays a pivotal role in glycerol degradation, thereby facilitating the proliferation and differentiation of satellite cells in skeletal muscle. Interestingly, phosphoglycerate mutase 2 inhibits mitochondrial metabolism, promoting the formation of fast-type muscle fibers. Treatment with eicosapentaenoic acid and phosphoglycerate mutase 2 knockdown induced opposite transcriptomic changes, most of which were enriched in the PI3K-AKT signaling pathway. Phosphoglycerate mutase 2 activated the PI3K-AKT signaling pathway, which inhibited the phosphorylation of FOXO1, and, in turn, inhibited mitochondrial function and promoted the formation of fast-type muscle fibers. Our results suggest that eicosapentaenoic acid promotes skeletal muscle growth and regulates glucose metabolism by targeting phosphoglycerate mutase 2 and activating the PI3K/AKT signaling pathway.
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Affiliation(s)
- Chenchen Li
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Haigang Cao
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yingchun Ren
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jinrui Jia
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Gongshe Yang
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jianjun Jin
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Xin'e Shi
- Laboratory of Animal Fat Deposition and Muscle Development, Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Yu W, Yao Y, Ye N, Zhao Y, Ye Z, Wei W, Zhang L, Chen J. The myokine CCL5 recruits subcutaneous preadipocytes and promotes intramuscular fat deposition in obese mice. Am J Physiol Cell Physiol 2024; 326:C1320-C1333. [PMID: 38497114 DOI: 10.1152/ajpcell.00591.2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 03/04/2024] [Accepted: 03/04/2024] [Indexed: 03/19/2024]
Abstract
Intramuscular fat (IMF) refers to the lipid stored in skeletal muscle tissue. The number and size of intramuscular adipocytes are the primary factors that regulate IMF content. Intramuscular adipocytes can be derived from either in situ or ectopic migration. In this study, it was discovered that the regulation of IMF levels is achieved through the chemokine (C-C motif) ligand 5 (CCL5)/chemokine (C-C motif) receptor 5 (CCR5) pathway by modulating adipocyte migration. In coculture experiments, C2C12 myotubes were more effective in promoting the migration of 3T3-L1 preadipocytes than C2C12 myoblasts, along with increasing CCL5. Correspondingly, overexpressing the CCR5, one of the receptors of CCL5, in 3T3-L1 preadipocytes facilitated their migration. Conversely, the application of the CCL5/CCR5 inhibitor, MARAVIROC (MVC), reduced this migration. In vivo, transplanted experiments of subcutaneous adipose tissue (SCAT) from transgenic mice expressing green fluorescent protein (GFP) provided evidence that injecting recombinant CCL5 (rCCL5) into skeletal muscle promotes the migration of subcutaneous adipocytes to the skeletal muscle. The level of CCL5 in skeletal muscle increased with obesity. Blocking the CCL5/CCR5 axis by MVC inhibited IMF deposition, whereas elevated skeletal muscle CCL5 promoted IMF deposition in obese mice. These results establish a link between the IMF and the CCL5/CCR5 pathway, which could have a potential application for modulating IMF through adipocyte migration.NEW & NOTEWORTHY C2C12 myotubes attract 3T3-L1 preadipocyte migration regulated by the chemokine (C-C motif) ligand 5 (CCL5)/ chemokine (C-C motif) receptor 5 (CCR5) axis. High levels of skeletal muscle-specific CCL5 promote the migration of subcutaneous adipocytes to skeletal muscle and induce the intramuscular fat (IMF) content.
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Affiliation(s)
- Wensai Yu
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Yao Yao
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Nanwei Ye
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Yuelei Zhao
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Zijian Ye
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Wei Wei
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Lifan Zhang
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
| | - Jie Chen
- College of Animal Science and TechnologyNanjing Agricultural University, NanjingPeople's Republic of China
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31
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Chang X, Li Y, Han Y, Fang Y, Xiang H, Zhao Z, Zhao B, Zhong R. Polystyrene exposure induces lamb gastrointestinal injury, digestive disorders and inflammation, decreasing daily gain, and meat quality. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 277:116389. [PMID: 38657458 DOI: 10.1016/j.ecoenv.2024.116389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/06/2024] [Accepted: 04/22/2024] [Indexed: 04/26/2024]
Abstract
Microplastics (MPs), recognized as an emerging environmental menace, have been extensively investigated in both marine and terrestrial fauna. This study is comprehensive to investigate how polystyrene (PS) affects ruminant animals. The experimental design comprised 24 individually housed lambs, divided into a CON group (diet without PS) and three PS-exposed (25 μm, 50 μm, 100 μm) groups, each with six lambs, the exposure of PS was 100 mg/day, and the duration of exposure was 60 days. The study yielded noteworthy results: (ⅰ) PS leads to a decrease in average daily gain along with an increase in feed conversion rate. (ⅱ) PS decreases rumen ammonia nitrogen. The rumen microbiota diversity remains consistent. However, the relative abundance of Bacteroidetes and Actinobacteria increased in the PS-exposed groups, while the relative abundance of Coriobacteriales_incertae_Sedis and Prevotellaceae_YAB2003_group decreased. (ⅲ) PS leads to decrease in hemoglobin, thrombocytocrit, and albumin levels in lamb blood, thus triggering oxidative stress accumulation, along with swelling of the kidneys and liver. (ⅳ) PS inflicts severe damage to jejunum, consequently impacting digestion and absorption. (ⅴ) PS reduces meat quality and the nutritional value. In conclusion, PS-exposure inhibited lambs' digestive function, adversely affects blood and organs' health status, reducing average daily gain and negatively influencing meat quality. PS particles of 50-100 μm bring worse damage to lambs. This research aims to fill the knowledge void concerning MPs' influences on ruminant animals, with a specific focus on the meat quality of fattening lambs.
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Affiliation(s)
- Xiao Chang
- Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center, Jilin Provincial Laboratory of Grassland Farming, State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yan Li
- College of Veterinary Medicine, Hebei Agricultural University, Baoding 071000, China
| | - Yujie Han
- Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center, Jilin Provincial Laboratory of Grassland Farming, State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yi Fang
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun 130118, China
| | - Hai Xiang
- Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center, Jilin Provincial Laboratory of Grassland Farming, State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Zijiao Zhao
- Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center, Jilin Provincial Laboratory of Grassland Farming, State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China
| | - Bao Zhao
- Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center, Jilin Provincial Laboratory of Grassland Farming, State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China
| | - Rongzhen Zhong
- Jilin Province Feed Processing and Ruminant Precision Breeding Cross regional Cooperation Technology Innovation Center, Jilin Provincial Laboratory of Grassland Farming, State Key Laboratory of Black Soils Conservation and Utilization, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China.
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32
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Palanisamy S, Singh A, Zhang B, Zhao Q, Benjakul S. Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna ( Thunnus tonggol) Slices. Foods 2024; 13:1238. [PMID: 38672909 PMCID: PMC11048871 DOI: 10.3390/foods13081238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, and hyperoside affected the absorption spectra and redox state of metmyoglobin (metMb) at 4 °C for up to 72 h differently. Reduction of metMb to oxymyoglobin (oxyMb) was notably observed for two flavonols (EGCG and quercetin) at 50 and 100 ppm. Based on the reducing ability of metMb, EGCG and quercetin were selected for further study. Longtail tuna slices were treated with EGCG and quercetin at 200 and 400 mg/kg. Color (a* and a*/b*), proportion of myoglobin content, and quality changes were monitored over 72 h at 4 °C. Tuna slices treated with 200 mg/kg EGCG showed better maintenance of oxyMb and color as well as lower lipid oxidation (PV and TBARS) and protein oxidation (carbonyl content) than the remaining samples. Nevertheless, EGCG at 400 mg/kg exhibited lower efficacy in retaining the quality of tuna slices. Thus, EGCG at 200 mg/kg could be used to maintain the color and prolong the shelf life of refrigerated longtail tuna slices.
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Affiliation(s)
- Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Qiancheng Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (S.P.); (A.S.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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Cutroneo S, Prandi B, Pellegrini N, Sforza S, Tedeschi T. Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8114-8125. [PMID: 38560783 DOI: 10.1021/acs.jafc.3c08956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
In this first work, commercial steak-like (n = 3) and cured meat (n = 3) analogues with different legume and cereal formulations were studied and compared to their animal-based (n = 3) counterparts. Plant-based products showed lower protein content than meat controls but a good amino acidic profile even though the sum of essential amino acids of plant-cured meats does not fulfill the requirements set by the Food and Agriculture Organization for children. A comparable release of soluble proteins and peptides in the digestates after in vitro digestion was observed in meat analogues as meat products, whereas the digestibility of proteins was lower in plant-based steaks and higher in plant-based cured meats than their counterparts. The overall protein quality and digestibility of products are related to both the use of good blending of protein sources and processes applied to produce them. An adequate substitution of meat with its analogues depends mostly on the quality of raw materials used, which should be communicated to consumers.
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Affiliation(s)
- Sara Cutroneo
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
| | - Tullia Tedeschi
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy
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Li H, Ji S, Yuan X, Li Y, Kaneko G, Sun J, Ji H. Eicosapentaenoic acid (EPA) improves grass carp (Ctenopharyngodon idellus) muscle development and nutritive value by activating the mTOR signaling pathway. FISH PHYSIOLOGY AND BIOCHEMISTRY 2024; 50:687-703. [PMID: 38285408 DOI: 10.1007/s10695-024-01299-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Accepted: 01/10/2024] [Indexed: 01/30/2024]
Abstract
Skeletal muscle is the mainly edible part of fish. Eicosapentaenoic acid (EPA) is a crucial nutrient for fish. This study investigated the effect of EPA on the muscle development of grass carp along with the potential molecular mechanisms in vivo and in vitro. Muscle cells treated with 50 μM EPA in vitro showed the elevated proliferation, and the expression of mammalian target of rapamycin (mTOR) signaling pathway-related genes was upregulated (P < 0.05). In vivo experiments, 270 grass carp (27.92 g) were fed with one of the three experimental diets for 56 days: control diet (CN), 0.3% EPA-supplement diet (EPA), and the diet supplemented with 0.3% EPA and 30 mg/kg rapamycin (EPA + Rap). Fish weight gain rate (WGR) was improved in EPA group (P < 0.05). There was no difference in the viscerosomatic index (VSI) and body height (BH) among all groups (P > 0.05), whereas the carcass ratio (CR) and body length in the EPA group were obviously higher than those of other groups (P < 0.05), indicating that the increase of WGR was due to muscle growth. In addition, both muscle fiber density and muscle crude protein also increased in EPA group (P < 0.05). The principal component analysis showed that total weight of muscle amino acid in EPA group ranked first. Dietary EPA also increased protein levels of the total mTOR, S6k1, Myhc, Myog, and Myod in muscle (P < 0.05). In conclusion, EPA promoted the muscle development and nutritive value via activating the mTOR signaling pathway.
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Affiliation(s)
- Handong Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang, 712100, Shanxi, China
| | - Shanghong Ji
- College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang, 712100, Shanxi, China
| | - Xiangtong Yuan
- College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang, 712100, Shanxi, China
| | - Yunhe Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang, 712100, Shanxi, China
| | - Gen Kaneko
- College of Natural and Applied Science, University of Houston-Victoria, Victoria, Texas, USA
| | - Jian Sun
- College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang, 712100, Shanxi, China
| | - Hong Ji
- College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang, 712100, Shanxi, China.
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Fogarasi M, Urs MJ, Socaciu MI, Ranga F, Semeniuc CA, Vodnar DC, Mureșan V, Țibulcă D, Fogarasi S, Socaciu C. Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms. Foods 2024; 13:979. [PMID: 38611285 PMCID: PMC11011306 DOI: 10.3390/foods13070979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract.
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Affiliation(s)
- Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Maria Jenica Urs
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Maria-Ioana Socaciu
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
| | - Vlad Mureșan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Dorin Țibulcă
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Szabolcs Fogarasi
- Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania;
| | - Carmen Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
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Kwon D, Park N, Wy S, Lee D, Park W, Chai HH, Cho IC, Lee J, Kwon K, Kim H, Moon Y, Kim J, Kim J. Identification and characterization of structural variants related to meat quality in pigs using chromosome-level genome assemblies. BMC Genomics 2024; 25:299. [PMID: 38515031 PMCID: PMC10956321 DOI: 10.1186/s12864-024-10225-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 03/14/2024] [Indexed: 03/23/2024] Open
Abstract
BACKGROUND Many studies have been performed to identify various genomic loci and genes associated with the meat quality in pigs. However, the full genetic architecture of the trait still remains unclear in part because of the lack of accurate identification of related structural variations (SVs) which resulted from the shortage of target breeds, the limitations of sequencing data, and the incompleteness of genome assemblies. The recent generation of a new pig breed with superior meat quality, called Nanchukmacdon, and its chromosome-level genome assembly (the NCMD assembly) has provided new opportunities. RESULTS By applying assembly-based SV calling approaches to various genome assemblies of pigs including Nanchukmacdon, the impact of SVs on meat quality was investigated. Especially, by checking the commonality of SVs with other pig breeds, a total of 13,819 Nanchukmacdon-specific SVs (NSVs) were identified, which have a potential effect on the unique meat quality of Nanchukmacdon. The regulatory potentials of NSVs for the expression of nearby genes were further examined using transcriptome- and epigenome-based analyses in different tissues. CONCLUSIONS Whole-genome comparisons based on chromosome-level genome assemblies have led to the discovery of SVs affecting meat quality in pigs, and their regulatory potentials were analyzed. The identified NSVs will provide new insights regarding genetic architectures underlying the meat quality in pigs. Finally, this study confirms the utility of chromosome-level genome assemblies and multi-omics analysis to enhance the understanding of unique phenotypes.
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Affiliation(s)
- Daehong Kwon
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Nayoung Park
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Suyeon Wy
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Daehwan Lee
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Woncheoul Park
- Animal Genomics and Bioinformatics Division, National Institute of Animal Science, RDA, Wanju, 55365, Republic of Korea
| | - Han-Ha Chai
- Animal Genomics and Bioinformatics Division, National Institute of Animal Science, RDA, Wanju, 55365, Republic of Korea
| | - In-Cheol Cho
- Subtropical Livestock Research Institute, National Institute of Animal Science, RDA, Jeju, 63242, Republic of Korea
| | - Jongin Lee
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Kisang Kwon
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Heesun Kim
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Youngbeen Moon
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Juyeon Kim
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea
| | - Jaebum Kim
- Department of Biomedical Science and Engineering, Konkuk University, Seoul, 05029, Republic of Korea.
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Haq IU, Asghar B, Manzoor A, Ali S, Nauman K, Ahmad S, Hopkins DL, Nasir J. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat. Meat Sci 2024; 209:109417. [PMID: 38147799 DOI: 10.1016/j.meatsci.2023.109417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/28/2023]
Abstract
This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked at three combinations of time and temperature, namely 55 °C-8H, 65 °C-5H, and 95 °C-45 M, respectively. Warner-Bratzler Shear Force (WBSF), cooking loss, cooking yield, color, water activity (aw), total water content (TWC), total collagen content (TCC), heat soluble collagen (HSC), myofibrillar fragmentation index (MFI), and sensory evaluation were measured. The collagen solubilization results showed that temperature and time interacted (P ≤ 0.05), reducing the toughness of the muscles. The tenderization achieved through sous vide cooking was mainly attributed to the thermal denaturation of proteins at the typically lower temperatures and extended time used, weakening of connective tissue through collagen solubilization, and water retention. More cooking loss (P ≤ 0.05) was observed at high temperature treatment of 95 °C-45 M. Meat color, TWC, MFI, and overall acceptability exhibited differences among treatments (P ≤ 0.05). An extended heat interval at lower temperatures caused initial denaturation of myofibrillar proteins, then solubilization of connective tissue proteins. Cooking treatment 55 °C-8H (P ≤ 0.05) reduced the WBSF in both muscles; however, the ST appeared more tender than BF.
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Affiliation(s)
- Ihtesham Ul Haq
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Bilal Asghar
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life & Environmental Sciences, University of Alberta, AB T6G 1C9, Canada.
| | - Adeel Manzoor
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA
| | - Sher Ali
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Kashif Nauman
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Sohail Ahmad
- Department of Poultry Production, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | | | - Jamal Nasir
- Department of Meat Science and Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
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Chen Z, Li J, Bai Y, Liu Z, Wei Y, Guo D, Jia X, Shi B, Zhang X, Zhao Z, Hu J, Han X, Wang J, Liu X, Li S, Zhao F. Unlocking the Transcriptional Control of NCAPG in Bovine Myoblasts: CREB1 and MYOD1 as Key Players. Int J Mol Sci 2024; 25:2506. [PMID: 38473754 DOI: 10.3390/ijms25052506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 03/14/2024] Open
Abstract
Muscle formation directly determines meat production and quality. The non-SMC condensin I complex subunit G (NCAPG) is strongly linked to the growth features of domestic animals because it is essential in controlling muscle growth and development. This study aims to elucidate the tissue expression level of the bovine NCAPG gene, and determine the key transcription factors for regulating the bovine NCAPG gene. In this study, we observed that the bovine NCAPG gene exhibited high expression levels in longissimus dorsi and spleen tissues. Subsequently, we cloned and characterized the promoter region of the bovine NCAPG gene, consisting of a 2039 bp sequence, through constructing the deletion fragment double-luciferase reporter vector and site-directed mutation-identifying core promoter region with its key transcription factor binding site. In addition, the key transcription factors of the core promoter sequence of the bovine NCAPG gene were analyzed and predicted using online software. Furthermore, by integrating overexpression experiments and the electrophoretic mobility shift assay (EMSA), we have shown that cAMP response element binding protein 1 (CREB1) and myogenic differentiation 1 (MYOD1) bind to the core promoter region (-598/+87), activating transcription activity in the bovine NCAPG gene. In conclusion, these findings shed important light on the regulatory network mechanism that underlies the expression of the NCAPG gene throughout the development of the muscles in beef cattle.
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Affiliation(s)
- Zongchang Chen
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Jingsheng Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanbin Bai
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhanxin Liu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Yali Wei
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Dashan Guo
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xue Jia
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Bingang Shi
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaolan Zhang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhidong Zhao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Jiang Hu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiangmin Han
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Jiqing Wang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiu Liu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Shaobin Li
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Fangfang Zhao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
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Yacoubi L, Savoca D, El Zrelli RB, Gopalan J, Nazal M, Lin YJ, Maccotta A, Hamza F, Bhuyan MS, Arculeo M, Rabaoui LJ. Trace element levels in the muscles of three tern species (Aves: Laridae) from the western Arabian Gulf: environmental assessment and implications for conservation. ENVIRONMENTAL MONITORING AND ASSESSMENT 2024; 196:235. [PMID: 38315434 PMCID: PMC10844429 DOI: 10.1007/s10661-024-12385-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Accepted: 01/20/2024] [Indexed: 02/07/2024]
Abstract
In the Arabian Gulf (called also Persian Gulf; hereafter 'the Gulf'), Jana and Karan Islands are recognized as one of the most Important Bird Areas in the region. Many migratory breeding seabirds, like the Greater Crested Tern Thalasseus bergii, White-cheeked Tern Sterna repressa and Bridled Tern Onychoprion anaethetus, depend on these islands during the breeding season. However, these aquatic wildlife species are suffering from intensified urban and industrial coastal development and various contamination events including wars and related oil spills. In this study, we used these three piscivorous top predator birds to analyse the levels of 19 trace elements (TEs; i.e. Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Na, Ni, Pb, Sr, V and Zn) in 15 muscular tissue samples from Jana and Karan Islands. PERMANOVA analysis showed no difference in contamination profile between sites nor between species probably due to their spatial and ecological proximity and therefore similar levels of exposure to TEs. Comparing these levels with existing literature, our results showed no particular concern for all elements, except for Al (maximum values recorded = 116.5 µg g-1 d.w.) and, in two samples, Ba (33.67 µg g-1 d.w.) and Pb (5.6 µg g-1 d.w.). The results can be considered as an initial step for supplementary evaluations with a larger number of samples and specified time intervals for the collection of specimens. This study provided baseline information on the pollution status of these two ecologically important sites which require a continuous biomonitoring programme.
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Affiliation(s)
- Lamia Yacoubi
- Faculty of Science of Tunis, Laboratory of Biodiversity & Parasitology of Aquatic Ecosystems (LR18ES05), University Campus, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Dario Savoca
- Dipartimento di Scienze e Tecnologie BiologicheChimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Via Archirafi 20, 90123, Palermo, Italy.
- NBFC, National Biodiversity Future Center, 90133, Palermo, Italy.
| | | | - Jinoy Gopalan
- Applied Research Center for Environment and Marine Studies, Research Institute, King Fahd University of Petroleum and Minerals (KFUPM), 31261, Dhahran, Saudi Arabia
| | - Mazen Nazal
- Applied Research Center for Environment and Marine Studies, Research Institute, King Fahd University of Petroleum and Minerals (KFUPM), 31261, Dhahran, Saudi Arabia
| | - Yu-Jia Lin
- Institute of Oceanography, National Taiwan University, Taipei, 10617, Taiwan
| | - Antonella Maccotta
- Dipartimento di Scienze e Tecnologie BiologicheChimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Via Archirafi 20, 90123, Palermo, Italy
- NBFC, National Biodiversity Future Center, 90133, Palermo, Italy
| | - Foued Hamza
- National Center for Wildlife, Ministry of Environment, Water & Agriculture, Riyadh, Saudi Arabia
| | - Md Simul Bhuyan
- Bangladesh Oceanographic Research Institute, Cox's Bazar, 4730, Bangladesh
| | - Marco Arculeo
- Dipartimento di Scienze e Tecnologie BiologicheChimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Via Archirafi 20, 90123, Palermo, Italy
| | - Lotfi Jilani Rabaoui
- National Center for Wildlife, Ministry of Environment, Water & Agriculture, Riyadh, Saudi Arabia
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40
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Yang F, Teng J, Liu J, Yu D, Gao P, Yu P, Jiang Q, Xu Y, Xia W. Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue. Food Chem 2024; 432:137256. [PMID: 37643518 DOI: 10.1016/j.foodchem.2023.137256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 08/31/2023]
Abstract
Although intramuscular connective tissue (IMCT) is low in fish, its impact on texture cannot be ignored due to its special location. Therefore, this study was aimed to investigate the contribution of IMCT degradation to fish softening and its mechanism induced by endogenous proteases. Results showed that IMCT honeycomb-like structure collapsed entirely on the 10th day of ice storage, along with a decrease of shear force by 36.5%. Meanwhile, IMCT and myofibrils (MF) degradation accelerated softening by 25.1% and 15.3% during 10 days of ice storage, respectively. Next, IMCT deterioration was indicated to be highly correlated with decorin degradation (0.956**), followed by elastin (0.928**) and collagen (0.904**). Ulteriorly, endogenous collagenase was shown to degrade IMCT crucial components, while endogenous cathepsins had little effect. In conclusion, this study confirmed that IMCT played an essential role in maintaining fish texture and was mainly degraded by endogenous collagenase.
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Affiliation(s)
- Fang Yang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jialu Teng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jixuan Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Peipei Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yanshun Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Hoffman LC, Silberbauer BL, Needham T, Bureš D, Kotrba R, Strydom PE. The Effect of Sex on the Chemical and Mineral Composition of the Meat, Bone and Liver of Giraffe ( Giraffa giraffa angolensis). Foods 2024; 13:394. [PMID: 38338529 PMCID: PMC10855660 DOI: 10.3390/foods13030394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
Consumers tend to buy meat based on visual physical characteristics, which are affected by the chemical composition of the meat, and there is very little known about the chemical composition of the meat of giraffe. This study therefore aims to broaden the knowledge base on the chemical composition of giraffe meat, rib bone and liver. Eight different muscles from 15 giraffes were analyzed to determine the chemical composition, yielding an average moisture of 77.2 ± 0.09 g/100 g meat, an average protein of 20.8 ± 0.09 g/100 g meat, an average intramuscular fat (IMF) of 1.4 ± 0.03 g/100 g meat and an average ash of 1.1 ± 0.01 g/100 g meat. There was a significant interaction between sex and muscle for the moisture, protein and ash contents, while only muscle had an effect on the fat content. The mineral content of the bone, liver and Longissimus thoracis et lumborum muscle was also analyzed, and bone was found to be a rich source of calcium (highest concentration), whilst the liver had the highest concentration of iron. The chemical composition of the giraffe meat was such that it could be classified as lean meat.
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Affiliation(s)
- Louwrens Christiaan Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, Gatton 4343, Australia
| | - Bianca L. Silberbauer
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
| | - Daniel Bureš
- Department of Food Science, Faculty of Agrobiology Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic;
| | - Radim Kotrba
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
- Department of Ethology, Institute of Animal Science, Přátelství 815, Praha Uhříněves, 10400 Prague, Czech Republic
| | - Philip E. Strydom
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
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42
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Ghovanloo MR, Effraim PR, Tyagi S, Zhao P, Dib-Hajj SD, Waxman SG. Functionally-selective inhibition of threshold sodium currents and excitability in dorsal root ganglion neurons by cannabinol. Commun Biol 2024; 7:120. [PMID: 38263462 PMCID: PMC10805714 DOI: 10.1038/s42003-024-05781-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Accepted: 01/04/2024] [Indexed: 01/25/2024] Open
Abstract
Cannabinol (CBN), an incompletely understood metabolite for ∆9-tetrahydrocannabinol, has been suggested as an analgesic. CBN interacts with endocannabinoid (CB) receptors, but is also reported to interact with non-CB targets, including various ion channels. We assessed CBN effects on voltage-dependent sodium (Nav) channels expressed heterologously and in native dorsal root ganglion (DRG) neurons. Our results indicate that CBN is a functionally-selective, but structurally-non-selective Nav current inhibitor. CBN's main effect is on slow inactivation. CBN slows recovery from slow-inactivated states, and hyperpolarizes steady-state inactivation, as channels enter deeper and slower inactivated states. Multielectrode array recordings indicate that CBN attenuates DRG neuron excitability. Voltage- and current-clamp analysis of freshly isolated DRG neurons via our automated patch-clamp platform confirmed these findings. The inhibitory effects of CBN on Nav currents and on DRG neuron excitability add a new dimension to its actions and suggest that this cannabinoid may be useful for neuropathic pain.
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Affiliation(s)
- Mohammad-Reza Ghovanloo
- Department of Neurology, Yale University School of Medicine, New Haven, CT, USA
- Center for Neuroscience & Regeneration Research, Yale University, West Haven, CT, USA
- Neuro-Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA
| | - Philip R Effraim
- Center for Neuroscience & Regeneration Research, Yale University, West Haven, CT, USA
- Neuro-Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA
- Department of Anesthesiology, Yale University School of Medicine, New Haven, CT, USA
| | - Sidharth Tyagi
- Department of Neurology, Yale University School of Medicine, New Haven, CT, USA
- Center for Neuroscience & Regeneration Research, Yale University, West Haven, CT, USA
- Neuro-Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA
- Medical Scientist Training Program, Yale University School of Medicine, New Haven, CT, USA
| | - Peng Zhao
- Department of Neurology, Yale University School of Medicine, New Haven, CT, USA
- Center for Neuroscience & Regeneration Research, Yale University, West Haven, CT, USA
- Neuro-Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA
| | - Sulayman D Dib-Hajj
- Department of Neurology, Yale University School of Medicine, New Haven, CT, USA
- Center for Neuroscience & Regeneration Research, Yale University, West Haven, CT, USA
- Neuro-Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA
| | - Stephen G Waxman
- Department of Neurology, Yale University School of Medicine, New Haven, CT, USA.
- Center for Neuroscience & Regeneration Research, Yale University, West Haven, CT, USA.
- Neuro-Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA.
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Ahmad SS, Lim JH, Ahmad K, Chun HJ, Hur SJ, Lee EJ, Choi I. Targeting myostatin using quercetin as a media supplement to improve myogenesis for cultured meat production: An in silico and in vitro study. Curr Res Food Sci 2024; 8:100678. [PMID: 38298827 PMCID: PMC10828575 DOI: 10.1016/j.crfs.2024.100678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/08/2024] [Accepted: 01/11/2024] [Indexed: 02/02/2024] Open
Abstract
Cultured meat (CM) is an alternative protein food and is produced by cultivating muscle satellite (stem) cells (MSCs) derived from livestock animals (bovine, chickens, and porcine) through myogenesis leading to generate muscle mass. Myostatin (MSTN) is well well-known negative regulator of myogenesis, and in the present study, in silico screening of natural compounds was performed to identify MSTN inhibitors. Interestingly, quercetin was found to inhibit MSTN (binding energy -7.40 kcal/mol), and this was further validated by a 100 ns molecular dynamics simulation. Quercetin was added to culture media to boost myogenesis, and its potent antioxidant property helped maintain media pH. Furthermore, quercetin increased the myotube thickness and length, increased MSC differentiation, and upregulated the gene and protein expressions of myoblast determination protein 1 (MYOD), Myogenin (MYOG), and Myosin heavy chains (MYH) in vitro. In addition, quercetin inhibited the activities of MSTN, activin receptor type-2B (ACVR2B), and SMAD2 and 3, and thus significantly enhanced MSC differentiation and myotube formation. Overall, this study shows that quercetin might be useful for enhancing large-scale CM production. It is hoped that this study provides a starting point for research in the CM area aimed to enhancing product quality, nutritional values, and the efficacy of large-scale production.
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Affiliation(s)
- Syed Sayeed Ahmad
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, South Korea
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan, 38541, South Korea
| | - Jeong Ho Lim
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, South Korea
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan, 38541, South Korea
| | - Khurshid Ahmad
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, South Korea
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan, 38541, South Korea
| | - Hee Jin Chun
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, South Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, South Korea
| | - Eun Ju Lee
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, South Korea
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan, 38541, South Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan, 38541, South Korea
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan, 38541, South Korea
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44
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Wen C, Wang Q, Gu S, Jin J, Yang N. Emerging perspectives in the gut-muscle axis: The gut microbiota and its metabolites as important modulators of meat quality. Microb Biotechnol 2024; 17:e14361. [PMID: 37902307 PMCID: PMC10832551 DOI: 10.1111/1751-7915.14361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 10/31/2023] Open
Abstract
Animal breeding has made great genetic progress in increasing carcass weight and meat yield in recent decades. However, these improvements have come at the expense of meat quality. As the demand for meat quantity continues to rise, the meat industry faces the great challenge of maintaining and even increasing product quality. Recent research, including traditional statistical analyses and gut microbiota regulation research, has demonstrated that the gut microbiome exerts a considerable effect on meat quality, which has become increasingly intriguing in farm animals. Microbial metabolites play crucial roles as substrates or signalling factors to distant organs, influencing meat quality either beneficially or detrimentally. Interventions targeting the gut microbiota exhibit excellent potential as natural ways to foster the conversion of myofibres and promote intramuscular fat deposition. Here, we highlight the emerging roles of the gut microbiota in various dimensions of meat quality. We focus particularly on the effects of the gut microbiota and gut-derived molecules on muscle fibre metabolism and intramuscular fat deposition and attempt to summarize the potential underlying mechanisms.
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Affiliation(s)
- Chaoliang Wen
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
- Sanya Institute of China Agricultural UniversityHainanChina
| | - Qunpu Wang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Shuang Gu
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Jiaming Jin
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Ning Yang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
- Sanya Institute of China Agricultural UniversityHainanChina
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45
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Alam AMMN, Kim CJ, Kim SH, Kumari S, Lee SY, Hwang YH, Joo ST. Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics. Food Sci Anim Resour 2024; 44:39-50. [PMID: 38229861 PMCID: PMC10789553 DOI: 10.5851/kosfa.2023.e76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/26/2023] [Accepted: 11/20/2023] [Indexed: 01/18/2024] Open
Abstract
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
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Affiliation(s)
- AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Seung-Yun Lee
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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Sampath V, Park JH, Kim IH. Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig. Foods 2023; 13:105. [PMID: 38201133 PMCID: PMC10778320 DOI: 10.3390/foods13010105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/18/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) (n = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON-corn-soybean meal basal diet; TRT 1-CON+ 0.25% SB-GLN; and TRT 2-CON + 0.5% SB-GLN. SB-GLN contains 1 × 107 CFU/g each of: L. plantarum, B. subtilis, and S. Cerevisiae, and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased (p < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease (p < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase (p < 0.1) their longiness muscle area and decreased (p < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher (p < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.
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Affiliation(s)
- Vetriselvi Sampath
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea; (V.S.); (J.H.P.)
- Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea
| | - Jae Hong Park
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea; (V.S.); (J.H.P.)
- Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea; (V.S.); (J.H.P.)
- Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea
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Hennessy N, Simms C. Skeletal muscle extracellular matrix structure under applied deformation observed using second harmonic generation microscopy. Acta Biomater 2023; 172:135-146. [PMID: 37804951 DOI: 10.1016/j.actbio.2023.09.047] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 10/09/2023]
Abstract
The mechanical and structural properties of passive skeletal muscle are important for musculoskeletal models in impact biomechanics, rehabilitation engineering and surgical simulation. Passive properties of skeletal muscle depend strongly on the architecture of the extracellular matrix (ECM), but the structure of ECM and its realignment under applied deformation remain poorly understood. We apply second harmonic generation (SHG) microscopy to study muscle ECM in intact muscle samples both under deformation and in the undeformed state. A method for regional relocation was developed, so that the same ECM segment could be viewed before and after applying deformations. Skeletal muscle ECM was viewed at multiple scales and in three states: undeformed, under compression and under tension. Results show that second harmonic generation microscopy provides substantial detail of skeletal muscle ECM over a wide range of length scales, especially the perimysium structure. We present images of individual portions of skeletal muscle ECM both undeformed and subjected to tensile/compressive deformation. We also present data showing the response of the perimysium to a partial thickness cut applied to a section under tensile deformation. STATEMENT OF SIGNIFICANCE: Second Harmonic Generation (SHG) microscopy is an imaging technique which takes advantage of a non-linear and coherent frequency doubling optical effect that is present in a small number of biological molecules, primarily collagen Type I, II and myosin. Collagen I is the most abundant collagen type in skeletal muscle, making SHG a promising option for visualisation of the skeletal muscle extracellular matrix (ECM). SHG microscopy does not require fixing or staining. This short communication presents the application of SHG microscopy to skeletal muscle ECM to improve our understanding of how collagen fibres reorganise under applied tensile and compression, including microscopic observations of collagen fibre reorganisation for intact samples by using a method to re-identify specific regions in repeated deformation tests.
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Affiliation(s)
- Niamh Hennessy
- Trinity Centre for Biomedical Engineering, Department of Mechanical, Manufacturing and Biomedical Engineering, Parsons Building, Trinity College Dublin, College Green, Dublin 2, Ireland.
| | - Ciaran Simms
- Trinity Centre for Biomedical Engineering, Department of Mechanical, Manufacturing and Biomedical Engineering, Parsons Building, Trinity College Dublin, College Green, Dublin 2, Ireland
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Oppen D, Attig T, Weiss J, Krupitzer C. Anticipating food structure of meat products from mastication physics applying machine learning. Food Res Int 2023; 174:113576. [PMID: 37986524 DOI: 10.1016/j.foodres.2023.113576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/04/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Alternatives to animal-based products are becoming more relevant. Most of those products rely at some stage on a structuring process; hence researchers are developing techniques to measure the goodness of the structured material. Conventionally, a typical sensory study or texture analysis by measuring deformation forces would be applied to test the produced material for its texture. However, meat alternatives and meat differ in more points than just the texture, making it hard to extract the isolated texture impression. To objectively obtain qualitative and quantitative differences between different food structures, evaluation of oral processing features is an upcoming technology which qualifies as promising addon to existing technologies. The kinematic data of the jaw and exerted forces regarding muscle activities are recorded during mastication. Resulting datasets are high in dimensionality, covering thousands of individual chews described by often more than ten features. Evaluating such a dataset could benefit from applying computational evaluation strategies designed for large datasets, such as machine learning and neural networks. The aim of this work was to assess the performance of machine learning algorithms such as Support Vector Machines and Artificial Neural Networks or ensemble learning algorithms like Extra Trees Classifier or Extreme Gradient Boosting. We evaluated different pre-processing techniques and various machine algorithms for learning models with regard to their performance measured with established benchmark values (Accuracy, Area under Receiver-Operating Curve score, F1 score, precision-recall Curve, Matthews Correlation Coefficient (MCC)). Results show remarkable performance of classification of each single chew between isotropic and anisotropic material (MCC up to 0.966). According to the feature importance, the lateral jaw movement was the most important feature for classification; however, all features were necessary for an optimal learning process.
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Affiliation(s)
- Dominic Oppen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany
| | - Tabea Attig
- Department of Food Informatics, Institute of Food Science and Biotechnology, and Computational Science Hub, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany.
| | - Christian Krupitzer
- Department of Food Informatics, Institute of Food Science and Biotechnology, and Computational Science Hub, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany.
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49
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Oppen D, Weiss J. Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compounds. J Texture Stud 2023; 54:808-823. [PMID: 37718549 DOI: 10.1111/jtxs.12799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/15/2023] [Accepted: 08/30/2023] [Indexed: 09/19/2023]
Abstract
Food-material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well-known methodologies of jaw tracking and electromyography from the field of "food oral processing" and compared outcomes with mechanical responses to the deformation of model food systems to meat alternatives. To enable transferability to meat alternative products, an anisotropic structuring ingredient for alternative products, high-moisture texturized vegetable protein (HM-TVP), was embedded in an isotropic hydrocolloid gel. Data of the jaw movement and muscle activities exerted during mastication were modeled in a linear mixed model and set in relation to characteristic values obtained from small- and large-strain deformation. For improvement of the model fit, this work makes use of two new data-processing strategies in the field of oral processing: (i) Muscle activity data were set in relation to true forces and (ii) measured data were standardized and subjected to dimensional reduction. Based on that, model terms showed decreased p-values on various oral processing features. As a key outcome, it could be shown that an anisotropic structured phase induces more lateral jaw movement than isotropic samples, as was shown in meat model systems.
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Affiliation(s)
- Dominic Oppen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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50
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Gagaoua M, Suman SP, Purslow PP, Lebret B. The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms. Meat Sci 2023; 206:109340. [PMID: 37708621 DOI: 10.1016/j.meatsci.2023.109340] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/14/2023] [Accepted: 09/06/2023] [Indexed: 09/16/2023]
Abstract
The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri- and post-mortem factors and consumer preferences is essential for the pork industry to meet market demands effectively. This review then delves into current knowledge of pork myoglobin chemistry, its modifications and pork discoloration. Pork myoglobin, which has certain peculiarities comparted to other meat species, plays a weak role in determining pork color, and a thorough understanding of the biochemical changes it undergoes is crucial to understand and improve color stability. Furthermore, the growing role of proteomics as a high-throughput approach and its application as a powerful research tool in meat research, mainly to decipher the biochemical mechanisms involved in pork color determination and identify protein biomarkers, are highlighted. Based on an integrative muscle biology approach, the available proteomics studies on pork color have enabled us to provide the first repertoire of pork color biomarkers, to shortlist and propose a list of proteins for evaluation, and to provide valuable insights into the interconnected biochemical processes implicated in pork color determination. By highlighting the contributions of proteomics in elucidating the biochemical mechanisms underlying pork color determination, the knowledge gained hold significant potential for the pork industry to effectively meet market demands, enhance product quality, and ensure consistent and appealing pork color.
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Affiliation(s)
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
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