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Cao Y, Song Y, Fan X, Ma L, Feng T, Zeng J, Xue C, Xu J. A smartphone-assisted portable sensing hydrogel modules based on UCNPs and Co 3O 4 NPs for fluorescence quantitation of hypoxanthine in aquatic products. Talanta 2024; 276:126259. [PMID: 38761664 DOI: 10.1016/j.talanta.2024.126259] [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: 01/20/2024] [Revised: 04/23/2024] [Accepted: 05/12/2024] [Indexed: 05/20/2024]
Abstract
Hypoxanthine is a promising index for evaluating the freshness of various aquatic products. Combined the hydrogels containing upconversion nanoparticles (UCNPs), Co3O4 NPs, and N-ethyl-N-(3-sulfopropyl)-3-methylaniline sodium salt/4-amino-antipyrine (TOPS/4-AAP) with a smartphone, a portable sensor was developed for the convenient, sensitive detection of hypoxanthine. With the H2O2 from xanthine oxidase (XOD)-catalyzed reactions of hypoxanthine, the fluorescence of UCNPs was effectively quenched by the purple product produced from the oxidization of TOPS/4-AAP catalyzed by Co3O4 NPs exhibiting peroxidase activity, among which the color change could be transformed into digital signals for quantification of hypoxanthine. The Green value in the RGB analysis of the fluorescence image was negatively proportional to hypoxanthine concentration in the range of 2.5-20 mg/L with a detection limit of 0.69 mg/L and a quantitation limit of 2.30 mg/L. Finally, this sensor was applied for hypoxanthine detection in real aquatic products, showing potential application for freshness evaluation of aquatic products.
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Affiliation(s)
- Yunrui Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China.
| | - Yu Song
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China.
| | - Xiaowei Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China.
| | - Lei Ma
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China.
| | - Tingyu Feng
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, China.
| | - Junpeng Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China; Qingdao Marine Science and Technology Center, Qingdao, 266235, China.
| | - Jie Xu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao, Shandong Province, 266003, China.
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2
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Cao Y, Sun M, Huang T, Zhu Z, Huang M. Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion. Food Chem 2024; 445:138670. [PMID: 38422866 DOI: 10.1016/j.foodchem.2024.138670] [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: 09/14/2023] [Revised: 01/30/2024] [Accepted: 02/02/2024] [Indexed: 03/02/2024]
Abstract
Heat sterilization enhances the safety and shelf-life of braised chicken, but its impact on protein digestibility and the release of metabolites remains unclear. Here, braised chicken was sterilized at 80 °C (LS), 100 °C (MS), and 121 °C (HS) for 30 min. Protein digestibility was assessed by in vitro digestion, whereas the release of metabolites was analysed by UPLC-QTOF-MS spectroscopy. Results revealed that LS had higher gastrointestinal digestibility (88.86 %) than MS (81.79 %) and HS (78.13 %). Increased carbonyl content, turbidity, particle size, and hydrophobicity, along with decreased sulfhydryl content and solubility, indicated rising protein oxidation aggregation with higher sterilization temperatures, explaining reduced digestibility. 96 metabolites were identified. Compared to the control group, LS exhibited a statistically significant variation in the biosynthesis of unsaturated fatty acids, MS displayed a significant difference in purine metabolism, and HS showed a significant difference in primary bile acid biosynthesis. Thus, LS is a promising sterilization method.
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Affiliation(s)
- Yaqi Cao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Mingzhu Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tianran Huang
- Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing, Jiangsu 211200, PR China
| | - Zongshuai Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua Lan Street, Xinxiang 453003, PR China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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3
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Zhao J, Ge X, Li T, Yang M, Zhao R, Yan S, Wu H, Liu Y, Wang K, Xu Z, Jia J, Liu L, Dou T. Integrating metabolomics and transcriptomics to analyze the differences of breast muscle quality and flavor formation between Daweishan mini chicken and broiler. Poult Sci 2024; 103:103920. [PMID: 38909504 DOI: 10.1016/j.psj.2024.103920] [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: 03/24/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/25/2024] Open
Abstract
The quality and flavor of chicken are affected by muscle metabolites and related regulatory genes, and the molecular regulation mechanism of meat quality is different among different breeds of chicken. In this study, 40 one-day-old Daweishan mini chicken (DM) and Cobb broiler (CB) were selected from each group, with 4 replicates and 10 chickens in each replicate. The chickens were reared until 90 d of age under the same management conditions. Then, metabolomics and transcriptomics data of 90-day-old DM (n = 4) and CB (n = 4) were integrated to analyze metabolites affecting breast muscle quality and flavor, and to explore the important genes regulating meat quality and flavor related metabolites. The results showed that a total of 38 significantly different metabolites (SDMs) and 420 differentially expressed genes (DEGs) were detected in the breast muscle of the 2 breeds. Amino acid and lipid metabolism may be the cause of meat quality and flavor difference between DM and CB chickens, involving metabolites such as L-methionine, betaine, N6, N6, N6-Trimethyl-L-lysine, L-anserine, glutathione, glutathione disulfide, L-threonine, N-Acetyl-L-aspartic acid, succinate, choline, DOPC, SOPC, alpha-linolenic acid, L-palmitoylcarnitine, etc. Important regulatory genes with high correlation with flavor amino acids (GATM, GSTO1) and lipids (PPARG, LPL, PLIN1, SCD, ANGPTL4, FABP7, GK, B4GALT6, UGT8, PLPP4) were identified by correlation analysis, and the gene-metabolite interaction network of breast muscle mass and flavor formation in DM chicken was constructed. This study showed that there were significant differences in breast metabolites between DM and CB chickens, mainly in amino acid and lipid metabolites. These 2 kinds of substances may be the main reasons for the difference in breast muscle quality and flavor between the 2 breeds. In general, this study could provide a theoretical basis for further research on the molecular regulatory mechanism of the formation of breast muscle quality and flavor differences between DM and CB chickens, and provide a reference for the development, utilization and genetic breeding of high-quality meat chicken breeds.
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Affiliation(s)
- Jingying Zhao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Xuehai Ge
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Tao Li
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Min Yang
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Ruohan Zhao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Shixiong Yan
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Hao Wu
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yong Liu
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Yunnan Rural Revitalization Education Institute, Yunnan Open University, Kunming 650101, China
| | - Kun Wang
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Zhiqiang Xu
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Junjing Jia
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Lixian Liu
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Institute of Science and Technology, Chuxiong Normal University, Chuxiong 675099, China
| | - Tengfei Dou
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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Ni L, Jiang C, Guo Q, Chi H, Fan C, Shi J, Lin N, Liu Z, Chen S. Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba). Food Res Int 2024; 183:114190. [PMID: 38760127 DOI: 10.1016/j.foodres.2024.114190] [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: 12/05/2023] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
This study aimed to determine the effect of different frozen temperatures during storage on the quality of Antarctic krill (Euphausia superba) and assess the change at the metabolite level via a combination of physicochemical property analysis, liquid chromatography-tandem mass spectrometry (LC-MS) based non-targeted metabolomics profiling. Regarding samples stored at -20 °C, the expressions of 7055 metabolites were elevated, while 2313 were downregulated. Lipids and lipid molecules had the highest proportion of differential metabolites. A total of 432 discriminatory metabolites with Kyoto Encyclopedia of Genes and Genomes (KEGG) IDs was obtained. We also observed that the concentrations of differential bitter free amino acids (FAAs) and oxidation products of arachidonic and linoleic acid increased. Moreover, as the storage temperature increased, the freshness, umami, and sweetness components were considerably reduced. Furthermore, results indicated that the color, pH and water-holding capacity (WHC) were potential indicators of quality deterioration, while inosinic acid was a probable biomarker for umami degradation of frozen Antarctic krill. In conclusion, this study demonstrates that storage at lower temperatures can be beneficial for maintaining the freshness of Antarctic krill from macro and micro perspectives.
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Affiliation(s)
- Ling Ni
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Chaojun Jiang
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Hai Chi
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Chengqi Fan
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Jiangao Shi
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Na Lin
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
| | - Zhidong Liu
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
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Díaz-Galiano FJ, Murcia-Morales M, Fernández-Alba AR. From sound check to encore: A journey through high-resolution mass spectrometry-based food analyses and metabolomics. Compr Rev Food Sci Food Saf 2024; 23:e13325. [PMID: 38532695 DOI: 10.1111/1541-4337.13325] [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: 11/13/2023] [Revised: 02/29/2024] [Accepted: 02/29/2024] [Indexed: 03/28/2024]
Abstract
This manuscript presents a comprehensive review of high-resolution mass spectrometry in the field of food analysis and metabolomics. We have followed the historical evolution of metabolomics, its associated techniques and technologies, and its increasing role in food science and research. The review provides a critical comparison and synthesis of tentative identification guidelines proposed for over 15 years, offering a condensed resource for researchers in the field. We have also examined a wide range of recent metabolomics studies, showcasing various methodologies and highlighting key findings as a testimony of the versatility of the field and the possibilities it offers. In doing so, we have also carefully provided a compilation of the software tools that may be employed in this type of studies. The manuscript also explores the prospects of high-resolution mass spectrometry and metabolomics in food science. By covering the history, guidelines, applications, and tools of metabolomics, this review attempts to become a comprehensive guide for researchers in a rapidly evolving field.
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Affiliation(s)
- Francisco José Díaz-Galiano
- Department of Chemistry and Physics, Agrifood Campus of International Excellence (ceiA3), University of Almería, Almería, Spain
| | - María Murcia-Morales
- Department of Chemistry and Physics, Agrifood Campus of International Excellence (ceiA3), University of Almería, Almería, Spain
| | - Amadeo Rodríguez Fernández-Alba
- Department of Chemistry and Physics, Agrifood Campus of International Excellence (ceiA3), University of Almería, Almería, Spain
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Huang Y, Nie Y, Zhou F, Li B, Luo Q, Zhang B, Zeng Q, Huang Y. Effects of collagen-based coating with chitosan and ε-polylysine on sensory, texture, and biochemical changes of refrigerated Nemipterus virgatus fillets. Food Sci Nutr 2024; 12:2145-2152. [PMID: 38455186 PMCID: PMC10916661 DOI: 10.1002/fsn3.3916] [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] [Received: 10/06/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 03/09/2024] Open
Abstract
In order to evaluate the effects of chitosan, ε-polylysine, and collagen on the preservation properties of refrigerated Nemipterus virgatus, samples were tested with different treatments for 10 days, namely chitosan, ε-polylysine and collagen (CH + ε-PL + CA), chitosan and ε-polylysine (CH + ε-PL), chitosan and collagen (CH + CA), ε-polylysine and collagen (ε-PL + CA), and the uncoated sample (CK). The results demonstrated that the bio-coating exhibited better preservation effects. The CH + ε-PL + CA, CH + ε-PL, CH + CA, ε-PL + CA treatments could significantly inhibit bacterial growth and retard the increase of total volatile base nitrogen (TVB-N), 2-thiobarbituric acid (TBA), K-value, and total viable counts (TVC) in N. virgatus fillets. The pH of all samples decreased and reached its lowest value on day 6, then increased significantly at the end of the experiment (p < .05). Water-holding capacity (WHC) of all the groups decreased continuously throughout storage, and CK reached 66.03% on day 6, which is significantly lower than CH + ε-PL + CA, CH + ε-PL, CH + CA, and ε-PL + CA (p < .05). On the contrary, the sensory scores of CH + ε-PL + CA, CH + ε-PL, CH + CA, and ε-PL + CA were significantly higher than the control, and the score of CH + ε-PL + CA (p < .05) was the best among all the groups. In terms of texture, CH + PL + CA also showed less cell shrinkage and tighter muscle fiber arrangement compared to other treatments. To sum up, the CH + PL + CA bio-coating proved to be a promising method for maintaining the storage quality of N. virgatus under refrigerated storage conditions.
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Affiliation(s)
- Yongping Huang
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Ying Nie
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Fei Zhou
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Biansheng Li
- College of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Qiulan Luo
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Bin Zhang
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
| | - Qinpei Zeng
- Guangdong Wuqiong Food Group Co., LTDChaozhouChina
| | - Yisheng Huang
- School of Life Sciences and Food EngineeringHanshan Normal UniversityChaozhouChina
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Kuo CH, Xu ZY, Hsiao PZ, Liao PC, Liu CH, Hong MC, Chiu K. Utilizing fish wastewater in aquaponic systems to enhance anti-inflammatory and antioxidant bioactive compounds in Sarcodia suae. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 914:169958. [PMID: 38211863 DOI: 10.1016/j.scitotenv.2024.169958] [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: 10/21/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
Aquaculture wastewater, rich in organic nutrients, is an essential environmental factor. When applied to seaweed cultivation systems, this wastewater holds the potential to notably increase the growth rate and carbon capture of Sarcodia suae. Sarcodia suae has the potential to be a healthy food due to its various biological activities; however, its chemical composition has yet to be completely defined. In this study, we applied a UHPLC-HRMS-based foodomics strategy to determine and classify possible bioactive metabolites in S. suae. From pooled seaweed samples (S. suae cultured in filtered running, FR, aquaponic recirculation, AR systems), we identified 179 and 146 compounds in POS and NEG modes, respectively. These compounds were then classified based on their structures using the Classyfire classification. Results show that S. suae in AR exhibited higher growth performance, and ten upregulated metabolites were determined. We also validated the anti-inflammatory and antioxidative bioactivities of some selected compounds. Our study provided important insights into the potential use of fish wastewater in aquaponic systems to profile and produce bioactive compounds in S. suae comprehensively. This has significant implications for the development of sustainable food and the promotion of environmental health.
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Affiliation(s)
- Chiu-Hui Kuo
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Zi-Yan Xu
- Tungkang Aquaculture Research Center, Fisheries Research Institute, MOA, Taiwan
| | - Ping-Zu Hsiao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
| | - Pao-Chi Liao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan; Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan.
| | - Chun-Hung Liu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Ming-Chang Hong
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Kuohsun Chiu
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan; Department of Oceanography, National Sun Yat-sen University, Kaohsiung 804, Taiwan.
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Felicia WXL, Rovina K, ‘Aqilah NMN, Vonnie JM, Yin KW, Huda N. Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? BIOSENSORS 2023; 13:217. [PMID: 36831985 PMCID: PMC9954215 DOI: 10.3390/bios13020217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 06/18/2023]
Abstract
In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed.
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Affiliation(s)
- Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Koh Wee Yin
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, Sandakan 90509, Sabah, Malaysia
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Ma X, Feng T, Zhang P, Zhang H, Hu X, Yang Y, Wang Z, Zhang H, Peng D, Li X, Xu J. Downregulation of Peroxidase Activity of Platinum Cube Enables Minute-Time Scale Colorimetric Signaling of Hypoxanthine for Fish Freshness Monitoring. Foods 2023; 12:foods12020291. [PMID: 36673383 PMCID: PMC9858192 DOI: 10.3390/foods12020291] [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] [Received: 12/05/2022] [Revised: 12/31/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Due to its unique biological composition, aquatic products, especially fish, are extremely perishable compared to other muscle products. Herein, we proposed an artificial nanozyme-based colorimetric detection of hypoxanthine (Hx), the indicator of fish freshness, in a minute-time scale without the assistance of a natural enzyme (hypoxanthine oxidase). The principle is based on the interaction between Hx and polyvinylpyrrolidone-modified platinum cubic nanomaterials (PVP-PtNC), in which the catalytic active sites of PVP-PtNC's surface were blocked by Hx. This causes the downregulation of PVP-PtNC's catalytic ability and weakened its ability to catalyze the oxidization of 3,3',5,5'-Tetramethylbenzidine (TMB) by H2O2. Accordingly, the decrease in the UV-vis absorption and the weakening of the colorimetric reaction color is proportional to the Hx concentration. On this basis, a target-triggered colorimetric method for detecting Hx is developed for fish freshness monitoring with a fast detection speed, low cost, high accuracy, and simplified operation. Experiments reveal that the correlation response of Hx is from 0.5 μM to 10 mM with a limit of detection of 0.16 μM. In particular, the Hx detected from real fish indicates that the method possesses a promising potential for practical application. All of these features are expected to promote the development of online detection tools for food safety monitoring.
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Affiliation(s)
- Xiaoming Ma
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China
| | - Tingting Feng
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Peng Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Hui Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Xuan Hu
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Yuying Yang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Zhen Wang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Huifang Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Dong Peng
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Xun Li
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
- Correspondence: (X.L.); (J.X.)
| | - Jianguo Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Correspondence: (X.L.); (J.X.)
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10
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Comparative Analysis of Nutritional Composition Between GM and Non-GM Soybeans and Soybean Oils by NMR and GC-FID Techniques. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02435-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Zhou C, Li C, Cui H, Lin L. Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives. Crit Rev Food Sci Nutr 2022; 64:5143-5160. [PMID: 36454059 DOI: 10.1080/10408398.2022.2151974] [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] [Indexed: 12/05/2022]
Abstract
Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.
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Affiliation(s)
- Changqian Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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12
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Bouchendhomme T, Soret M, Grard T, Lencel P. Differentiating between fresh and frozen-thawed fish fillets by muscle fibre permeability measurement. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Li Q, Lu J, Chang Y, Shen G, Feng J. Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone. Food Chem 2022; 377:132047. [PMID: 35008016 DOI: 10.1016/j.foodchem.2022.132047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/24/2021] [Accepted: 01/01/2022] [Indexed: 11/26/2022]
Abstract
As the most important marine edible shellfish, the nutritional quality of abalone has been paid attention. In this study, the chemical and nutritional compositions of abalones were obtained, and three cooking methods, steaming, boiling and frying, were evaluated by in vitro gastric digestion simulation to understand their nutritional changes by 1H NMR spectroscopy combined with multivariate statistical analyses. The nutritional losses were also monitored under different cold storage conditions. The results indicated that boiling can keep more amino acids and fatty acids than steaming and frying, thus being recommended as the best cooking method of abalone. The abalone could maintain fresh within one day under 4 °C, and the deterioration process occurred subsequently. These results help to understand the digestion of cooked abalone and the changes of nutrients through storage and cooking process, leading to a scientific recommendation of cooking method and storage condition for healthy eating.
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Affiliation(s)
- Quanquan Li
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jie Lu
- Key Laboratory of South China Sea Fishery Resource Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yajie Chang
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Guiping Shen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jianghua Feng
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China.
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14
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Zhang R, Jia W, Shi L. A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2077362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
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15
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Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods 2022; 11:foods11081144. [PMID: 35454731 PMCID: PMC9027284 DOI: 10.3390/foods11081144] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.
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16
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Soret M, Bouchendhomme T, Cleach J, Jouy N, Crola Da Silva C, Devin A, Grard T, Lencel P. Measurement of fish freshness: Flow cytometry analysis of isolated muscle mitochondria. Food Chem 2022; 373:131690. [PMID: 34865931 DOI: 10.1016/j.foodchem.2021.131690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 01/26/2023]
Abstract
Mitochondria are real sensors of the physiological status of tissues. After the death of an animal, they maintain physiological activity for several days. This activity is highly dependent on the availability of nutrients in the tissue. In this study, flow cytometry was used to measure the membrane potential of mitochondria isolated from European seabass (Dicentrarchus labrax) red muscle stored in ice for seven days in order to characterize fish freshness. Two probes, TMRM and Rhodamine 123, were used to measure mitochondrial potential. During the first few days (D0 to D3), isolated mitochondria maintained high potential, and then lost their potential (from D3 to D5), but were always re-polarizable after addition of substrates (glutamate, malate and succinate). From D7, the mitochondria were more strongly depolarized and were difficult to repolarize by the substrates. Using flow cytometry, we demonstrated that mitochondria were an excellent marker to confirm seabass freshness.
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Affiliation(s)
- Méline Soret
- Univ. Littoral Côte d'Opale, UMR 1158 BioEcoAgro, Institut Charles Viollette, USC ANSES, INRAE, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, France.
| | - Tiffanie Bouchendhomme
- Univ. Littoral Côte d'Opale, UMR 1158 BioEcoAgro, Institut Charles Viollette, USC ANSES, INRAE, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, France.
| | - Jérôme Cleach
- Univ. Littoral Côte d'Opale, UMR 1158 BioEcoAgro, Institut Charles Viollette, USC ANSES, INRAE, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, France.
| | - Nathalie Jouy
- Univ. Lille, Bio Imaging Center Lille, Lille, F-59000, France.
| | - Claire Crola Da Silva
- Univ. Claude Bernard Lyon 1, CarMeN Laboratory, INSERM U1060, INRAe, INSA, F-69500 Bron, France.
| | - Anne Devin
- UMR CNRS 5095 Institut de biochimie et génétique cellulaires (IBGC), F-33077 Bordeaux, France.
| | - Thierry Grard
- Univ. Littoral Côte d'Opale, UMR 1158 BioEcoAgro, Institut Charles Viollette, USC ANSES, INRAE, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, France.
| | - Philippe Lencel
- Univ. Littoral Côte d'Opale, UMR 1158 BioEcoAgro, Institut Charles Viollette, USC ANSES, INRAE, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, France.
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17
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Freshness analysis based on lipidomics for farmed Atlantic salmon (Salmo salar L.) stored at different times. Food Chem 2022; 373:131564. [PMID: 34802800 DOI: 10.1016/j.foodchem.2021.131564] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/17/2021] [Accepted: 11/07/2021] [Indexed: 01/15/2023]
Abstract
Liquid chromatography-mass spectrometry was used to study the changes of lipids in salmon muscle stored at 4 °C for different storage times to explore the relationship between lipid composition and salmon freshness. Ninety-two kinds of lipid changes were observed at three different storage times (5, 10, and 15 days) compared with the fresh control group (0 day). Bioinformatics analysis revealed that the contents of four lipids were significantly increased from the tenth day, namely, lysophosphatidylcholine (LPC) (17:0), LPC (18:0), LPC (22:2), and phosphatidylcholine (PC) (18:4/16:1). LPC (17:0) and LPC (18:0) are produced by PC (18:4/16:1) hydrolysis. The traditional freshness index also showed that the salmon slices were in the initial state of spoilage on the tenth day. Therefore, they may be indicators of raw salmon freshness.
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18
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Zhong P, Wei X, Li X, Wei X, Wu S, Huang W, Koidis A, Xu Z, Lei H. Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review. Compr Rev Food Sci Food Saf 2022; 21:2455-2488. [DOI: 10.1111/1541-4337.12938] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 02/20/2022] [Accepted: 02/21/2022] [Indexed: 12/17/2022]
Affiliation(s)
- Peng Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Xiangmei Li
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Xiaoyi Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Anastasios Koidis
- Institute for Global Food Security Queen's University Belfast Belfast UK
| | - Zhenlin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety / National–Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science South China Agricultural University Guangzhou 510642 China
- Guangdong Laboratory for Lingnan Modern Agriculture South China Agricultural University Guangzhou 510642 China
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19
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Valdés A, Álvarez-Rivera G, Socas-Rodríguez B, Herrero M, Ibáñez E, Cifuentes A. Foodomics: Analytical Opportunities and Challenges. Anal Chem 2022; 94:366-381. [PMID: 34813295 PMCID: PMC8756396 DOI: 10.1021/acs.analchem.1c04678] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Alberto Valdés
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Bárbara Socas-Rodríguez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Miguel Herrero
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
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20
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Muguruma Y, Nunome M, Inoue K. A Review on the Foodomics Based on Liquid Chromatography Mass Spectrometry. Chem Pharm Bull (Tokyo) 2022; 70:12-18. [PMID: 34980727 DOI: 10.1248/cpb.c21-00765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Due to the globalization of food production and distribution, the food chain has become increasingly complex, making it more difficult to evaluate unexpected food changes. Therefore, establishing sensitive, robust, and cost-effective analytical platforms to efficiently extract and analyze the food-chemicals in complex food matrices is essential, however, challenging. LC/MS-based metabolomics is the key to obtain a broad overview of human metabolism and understand novel food science. Various metabolomics approaches (e.g., targeted and/or untargeted) and sample preparation techniques in food analysis have their own advantages and limitations. Selecting an analytical platform that matches the characteristics of the analytes is important for food analysis. This review highlighted the recent trends and applications of metabolomics based on "foodomics" by LC-MS and provides the perspectives and insights into the methodology and various sample preparation techniques in food analysis.
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Affiliation(s)
- Yoshio Muguruma
- Graduate School of Pharmaceutical Sciences, Ritsumeikan University
| | - Mari Nunome
- Graduate School of Pharmaceutical Sciences, Ritsumeikan University
| | - Koichi Inoue
- Graduate School of Pharmaceutical Sciences, Ritsumeikan University
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21
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do Prado Apparecido R, Barros Lopes TI, Braz Alcantara G. NMR-based foodomics of common tubers and roots. J Pharm Biomed Anal 2021; 209:114527. [PMID: 34906919 DOI: 10.1016/j.jpba.2021.114527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 12/03/2021] [Accepted: 12/07/2021] [Indexed: 01/20/2023]
Abstract
Common roots and tubers such as arracacha, Asterix potato, cassava, potato, sweet potato, taro, and yam are consumed by millions of people. These foods are an integral part of the diet in developing countries and are nutritionally important as energy reserves due to their carbohydrate content. Although many studies have been performed on these foods, comparative chemical profiles have been still poorly evaluated. In this work, we applied nuclear magnetic resonance (NMR) analysis associated with chemometrics to evaluate the chemical composition of extracts obtained in deuterated water from roots and tubers that are commercially consumed in Brazil and the rest of the world. From the 31 metabolites characterized in the extracts, 22 were quantified. Multivariate analyses showed 8 metabolites which were primary responsible for the distinction between samples, including choline, γ-aminobutyrate (GABA), glutamine, asparagine, isoleucine, fructose, glucose, and sucrose. Thus, our work shows important information on the chemical composition in addition to the mere carbohydrate content of these food matrices. This knowledge can provide information about food safety and beneficial nutritional values of the studied tubers and roots, which can be useful to consumers and the food industry.
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Affiliation(s)
- Rafael do Prado Apparecido
- Universidade Federal de Mato Grosso do Sul (UFMS), Instituto de Química, CP 549, CEP 79074-460 Campo Grande, MS, Brazil
| | - Thiago Inácio Barros Lopes
- Universidade Federal de Mato Grosso do Sul (UFMS), Instituto de Química, CP 549, CEP 79074-460 Campo Grande, MS, Brazil
| | - Glaucia Braz Alcantara
- Universidade Federal de Mato Grosso do Sul (UFMS), Instituto de Química, CP 549, CEP 79074-460 Campo Grande, MS, Brazil.
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22
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Zhang T, Chen C, Xie K, Wang J, Pan Z. Current State of Metabolomics Research in Meat Quality Analysis and Authentication. Foods 2021; 10:2388. [PMID: 34681437 PMCID: PMC8535928 DOI: 10.3390/foods10102388] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/23/2022] Open
Abstract
In the past decades, as an emerging omic, metabolomics has been widely used in meat science research, showing promise in meat quality analysis and meat authentication. This review first provides a brief overview of the concept, analytical techniques, and analysis workflow of metabolomics. Additionally, the metabolomics research in quality analysis and authentication of meat is comprehensively described. Finally, the limitations, challenges, and future trends of metabolomics application in meat quality analysis and meat authentication are critically discussed. We hope to provide valuable insights for further research in meat quality.
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Affiliation(s)
- Tao Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Can Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Kaizhou Xie
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Jinyu Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Zhiming Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
- Jiangsu Key Laboratory of Zoonosis, Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Yangzhou University, Yangzhou 225009, China
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23
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da Silva KM, Iturrospe E, Bars C, Knapen D, Van Cruchten S, Covaci A, van Nuijs ALN. Mass Spectrometry-Based Zebrafish Toxicometabolomics: A Review of Analytical and Data Quality Challenges. Metabolites 2021; 11:metabo11090635. [PMID: 34564451 PMCID: PMC8467701 DOI: 10.3390/metabo11090635] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/13/2021] [Accepted: 09/14/2021] [Indexed: 12/17/2022] Open
Abstract
Metabolomics has achieved great progress over the last 20 years, and it is currently considered a mature research field. As a result, the number of applications in toxicology, biomarker, and drug discovery has also increased. Toxicometabolomics has emerged as a powerful strategy to provide complementary information to study molecular-level toxic effects, which can be combined with a wide range of toxicological assessments and models. The zebrafish model has gained importance in recent decades as a bridging tool between in vitro assays and mammalian in vivo studies in the field of toxicology. Furthermore, as this vertebrate model is a low-cost system and features highly conserved metabolic pathways found in humans and mammalian models, it is a promising tool for toxicometabolomics. This short review aims to introduce zebrafish researchers interested in understanding the effects of chemical exposure using metabolomics to the challenges and possibilities of the field, with a special focus on toxicometabolomics-based mass spectrometry. The overall goal is to provide insights into analytical strategies to generate and identify high-quality metabolomic experiments focusing on quality management systems (QMS) and the importance of data reporting and sharing.
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Affiliation(s)
- Katyeny Manuela da Silva
- Toxicological Center, Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; (E.I.); (A.C.)
- Correspondence: (K.M.d.S.); (A.L.N.v.N.)
| | - Elias Iturrospe
- Toxicological Center, Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; (E.I.); (A.C.)
- Department of In Vitro Toxicology and Dermato-Cosmetology, Faculty of Medicine and Pharmacy, Campus Jette, Free University of Brussels, Laarbeeklaan 103, 1090 Brussels, Belgium
| | - Chloe Bars
- Comparative Perinatal Development, Department of Veterinary Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; (C.B.); (S.V.C.)
| | - Dries Knapen
- Zebrafishlab, Veterinary Physiology and Biochemistry, Department of Veterinary Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium;
| | - Steven Van Cruchten
- Comparative Perinatal Development, Department of Veterinary Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; (C.B.); (S.V.C.)
| | - Adrian Covaci
- Toxicological Center, Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; (E.I.); (A.C.)
| | - Alexander L. N. van Nuijs
- Toxicological Center, Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, Campus Drie Eiken, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; (E.I.); (A.C.)
- Correspondence: (K.M.d.S.); (A.L.N.v.N.)
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24
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Yu Q, Pan H, Shao H, Qian C, Han J, Li Y, Lou Y. UPLC/MS-based untargeted metabolomics reveals the changes in muscle metabolism of electron beam irradiated Solenocera melantho during refrigerated storage. Food Chem 2021; 367:130713. [PMID: 34359006 DOI: 10.1016/j.foodchem.2021.130713] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 07/22/2021] [Accepted: 07/24/2021] [Indexed: 11/04/2022]
Abstract
Shrimp meat is an extremely perishable product; however, refrigeration can slow down spoilage. In this study, we used electron beam irradiation (EBI) to pre-treat shrimp meat and analyzed the metabolites of the treated shrimp meat during refrigerated storage using metabonomic analysis methods. In total, 4865 metabolites were identified, of which, 103 differential metabolites had KEGG (Kyoto Encyclopedia of Genes and Genomes) IDs. Further, two potential biomarkers were obtained. Based on the results, l-lysine was downregulated, while 2'-deoxyguanosine 5'-monophosphate and dihydroxyacetone phosphate acyl ester were upregulated during the refrigerated storage. The metabolic activity began to weaken gradually after 9 days. However, the different metabolites related to EBI were not identified herein. Nonetheless, the study findings revealed the metabolic changes in Solenocera melantho at the molecular level during refrigerated storage after EBI.
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Affiliation(s)
- Qi Yu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China
| | - Huijuan Pan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China
| | - Haitao Shao
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China
| | - Chenru Qian
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China
| | - Jiajun Han
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China; Sinopec Zhenhai Refining & Chemical Company, Ningbo, Zhejiang 315207, PR China
| | - Yongyong Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China.
| | - Yongjiang Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211, PR China.
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25
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Hu C, Xie J. The Effect of Multiple Freeze-Thaw Cycles on the Microstructure and Quality of Trachurus murphyi. Foods 2021; 10:1350. [PMID: 34208073 PMCID: PMC8230723 DOI: 10.3390/foods10061350] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/06/2021] [Accepted: 06/09/2021] [Indexed: 11/24/2022] Open
Abstract
Temperature fluctuation in frozen food storage and distribution is the perpetual and core issue faced by the frozen food industry. Ice recrystallisation induced by temperature fluctuations under cold storage causes microstructural changes in fish products and irreversible damages to cells and tissues, which lower the frozen fish quality in the food chain. This study is intended to explore how repeated freezing-thawing affected the microstructure and quality of Trachurus murphyi during its frozen storage. The results showed the consistency between the increase in ice crystal diameter, volume, and porosity in frozen fish and the increase in centrifugal loss (from 22.4% to 25.69%), cooking loss (from 22.32% to 25.19%), conductivity (from 15.28 Ms/cm to 15.70 Ms/cm), TVB-N (from 16.32 mg N/100 g to 19.94 mg N/100 g), K-value (from 3.73% to 7.07%), and amino acid composition. The muscle structure change observed by Fourier-Transform Infrared spectroscopy (FT-IR) showed that the content of α-helix reduced from 59.05% to 51.83%, while the β-sheet fraction grew from 15.44% to 17.11%, β-turns increased from 5.45% to 7.58%, and random coil from 20.06% to 23.49%. Moreover, muscular structure exhibited varying degrees of deterioration with increasing cycles of freezing and thawing as shown by scanning electron microscopy (SEM). We studied the muscular morphology, which included the measurement of porosities (%) of pore that increased (from 1.4% to 4.3%) and pore distribution, by X-ray computed tomography (uCT). The cycles of the freeze-thaw resulted in structural changes, which seemed to be closely associated with ultimate quality of frozen fish products.
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Affiliation(s)
- Chunlin Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
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26
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Chang WCW, Wu HY, Kan HL, Lin YC, Tsai PJ, Chen YC, Pan YY, Liao PC. Discovery of Spoilage Markers for Chicken Eggs Using Liquid Chromatography-High Resolution Mass Spectrometry-Based Untargeted and Targeted Foodomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4331-4341. [PMID: 33787240 DOI: 10.1021/acs.jafc.1c01009] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The current approaches remain insufficient for measuring chicken egg spoilage or present analytical limitations. This study aimed to complement the existing analyses and identify novel markers using liquid chromatography-high resolution mass spectrometry-based foodomics strategies. In the discovery set, comparative untargeted metabolomics was utilized to identify marker candidates in microbially inoculated chicken eggs. Markers were annotated by spectral matching with authentic standards, experimental libraries, or in silico fragmentation. In the validation set, targeted metabolomics was employed to verify the markers in stored chicken eggs from five farms. Statistical differences at a p-value < 0.001 revealed increases in lactic and 3-hydroxybutyric acids and decreases in phosphocholine, LPE(O-18:1), LPC(16:0), and LPC(18:0) in stored eggs. Receiver operating characteristic curve analysis of the six combined markers yielded an AUC of 0.956 and a sensitivity and specificity of ∼90%. Four phospholipids were highlighted as a novel class of spoilage markers. Our findings may contribute to further industrial implementation, benefiting the quality assurance and food safety of poultry egg production.
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Affiliation(s)
- William Chih-Wei Chang
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
| | - Hsin-Yi Wu
- Instrumentation Center, National Taiwan University, Taipei 106, Taiwan
| | - Hung-Lin Kan
- PhD Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
| | - Ying-Chi Lin
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- PhD Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
| | - Pei-Jane Tsai
- Department of Medical Laboratory Science and Biotechnology, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
| | - Yun-Chieh Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
| | - Yu-Yi Pan
- Department of Statistics, National Cheng Kung University, Tainan 701, Taiwan
| | - Pao-Chi Liao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
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27
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Zhang T, Ding H, Chen L, Zhang S, Wu P, Xie K, Pan Z, Zhang G, Dai G, Wu H, Wang J. Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis. Food Res Int 2021; 144:110328. [PMID: 34053532 DOI: 10.1016/j.foodres.2021.110328] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 03/10/2021] [Accepted: 03/11/2021] [Indexed: 01/20/2023]
Abstract
Spoilage of chilled chicken can occur as a result of microbial development and consumption of meat nutrients by spoilage bacteria, ultimately resulting in the release of undesired metabolites. Characterizing the profiles of the microbiota and metabolites and clarifying their relationships will contribute to an improved understanding of the mechanism underlying chilled chicken spoilage. In the present study, 16S rRNA gene sequencing and ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS)-based untargeted metabolomics analyses were applied to determine the microbial and metabolic profiles in chicken during chilled storage. The microbial and metabolic datasets were subjected to combined analysis using weighted gene co-expression network analysis (WGCNA) and Spearman's correlation analysis. Brochothrix, Carnobacterium, Photobacterium, Pseudomonas, Acinetobacter, Serratia, Kurthia, Shewanella, and Obesumbacterium genera were identified as the dominant spoilage bacteria in chilled chicken. Ten metabolic pathways, including histidine metabolism and purine metabolism, were identified as potential mechanisms underlying chilled chicken spoilage. Correlation analysis demonstrated that spoilage bacterial genera were highly correlated with spoilage-related metabolites. Taken together, the present study proposed an integrated microbiome and metabolomics approach to investigate the mechanism of chilled chicken spoilage caused by microbial activity. The results obtained by this approach provide a comprehensive insight into changes in the microbial and metabolic profiles of chilled chicken during spoilage.
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Affiliation(s)
- Tao Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Zoonosis, Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangzhou University, Yangzhou 225009, China.
| | - Hao Ding
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Lan Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China; College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China.
| | - Shanshan Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Pengfei Wu
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Kaizhou Xie
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Zhiming Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Zoonosis, Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangzhou University, Yangzhou 225009, China.
| | - Genxi Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Guojun Dai
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Haiqing Wu
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Jinyu Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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28
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Liu W, Mei J, Xie J. Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition. Int J Biol Macromol 2020; 170:129-139. [PMID: 33338530 DOI: 10.1016/j.ijbiomac.2020.12.089] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/02/2020] [Accepted: 12/11/2020] [Indexed: 12/13/2022]
Abstract
In this study, the microbiological, physicochemical, and flavor changes of turbot (Scophthalmus maximus) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL-1) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL-1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles, Pseudomonas spp. and H2S-producing bacteria counts, and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL-1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.
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Affiliation(s)
- Wenru Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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29
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Chang WCW, Chen YT, Chen HJ, Hsieh CW, Liao PC. Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14049-14058. [PMID: 33166446 DOI: 10.1021/acs.jafc.0c04451] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative metabolomics analysis. During the heat treatment, organosulfur compounds such as allicin, diallyl disulfide, ajoene, S-allyl-l-cysteine (SAC), and γ-glutamyl-SAC were downregulated. Plenty of glycerophospholipids together with shikimate, aromatic amino acids, and vitamin B6 vitamers were significantly augmented; tryptophan was however consumed to generate downstream products manifested in nicotinate metabolism and aminobenzoate degradation. These secondary metabolites serve as signaling mediators or protectants against extreme thermal exposure. Besides, Heyns compounds and Amadori-rearrangement byproducts with potential mutagenic effects were concentrated. Together, our findings expand the known metabolome space of BG processing and better elucidate the reactivities of the key metabolites. We provide in-depth insights into the biochemical changes of BG that enable further functional or toxicological investigations of this popular food.
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Affiliation(s)
- William Chih-Wei Chang
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
| | - Yi-Ting Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
| | - Hong-Jhang Chen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Pao-Chi Liao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
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