1
|
Sharma R, Nath PC, Lodh BK, Mukherjee J, Mahata N, Gopikrishna K, Tiwari ON, Bhunia B. Rapid and sensitive approaches for detecting food fraud: A review on prospects and challenges. Food Chem 2024; 454:139817. [PMID: 38805929 DOI: 10.1016/j.foodchem.2024.139817] [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: 11/25/2023] [Revised: 05/13/2024] [Accepted: 05/22/2024] [Indexed: 05/30/2024]
Abstract
Precise and reliable analytical techniques are required to guarantee food quality in light of the expanding concerns regarding food safety and quality. Because traditional procedures are expensive and time-consuming, quick food control techniques are required to ensure product quality. Various analytical techniques are used to identify and detect food fraud, including spectroscopy, chromatography, DNA barcoding, and inotrope ratio mass spectrometry (IRMS). Due to its quick findings, simplicity of use, high throughput, affordability, and non-destructive evaluations of numerous food matrices, NI spectroscopy and hyperspectral imaging are financially preferred in the food business. The applicability of this technology has increased with the development of chemometric techniques and near-infrared spectroscopy-based instruments. The current research also discusses the use of several multivariate analytical techniques in identifying food fraud, such as principal component analysis, partial least squares, cluster analysis, multivariate curve resolutions, and artificial intelligence.
Collapse
Affiliation(s)
- Ramesh Sharma
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India; Department of Food Technology, Sri Shakthi Institute of Engineering and Technology, Coimbatore, Tamil Nadu-641062, India.
| | - Pinku Chandra Nath
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India.
| | - Bibhab Kumar Lodh
- Department of Chemical Engineering, National Institute of Technology, Agartala-799046, India.
| | - Jayanti Mukherjee
- Department of Pharmaceutical Chemistry, CMR College of Pharmacy, Hyderabad- 501401, Telangana, India.
| | - Nibedita Mahata
- Department of Biotechnology, National Institute of Technology Durgapur, Durgapur-713209.
| | - Konga Gopikrishna
- SEED Division, Department of Science and Technology, New Delhi, 110016, India.
| | - Onkar Nath Tiwari
- Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, 110012, India.
| | - Biswanath Bhunia
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala 799046, India.
| |
Collapse
|
2
|
Uçar B, Gholami Z, Svobodová K, Hradecká I, Hönig V. A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review. Foods 2024; 13:1891. [PMID: 38928832 PMCID: PMC11203194 DOI: 10.3390/foods13121891] [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: 05/17/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
The quality of oil is highly dependent on its free fatty acid (FFA) content, especially due to increased restrictions on renewable fuels. As a result, there has been a growing interest in free fatty acid determination methods over the last few decades. While various standard methods are currently available, such as the American Oil Chemists Society (AOCS), International Union of Pure and Applied Chemistry (IUPAC), and Japan Oil Chemists' Society (JOCS), to obtain accurate results, there is a pressing need to investigate a fast, accurate, feasible, and eco-friendly methodology for determining FFA in biological materials. This is owing to inadequate characteristics of the methods, such as solvent consumption and reproducibility, among others. This study aims to investigate FFA determination methods to identify suitable approaches and introduce a fresh perspective.
Collapse
Affiliation(s)
- Beyza Uçar
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
| | - Zahra Gholami
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
| | - Kateřina Svobodová
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| | - Ivana Hradecká
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| | - Vladimír Hönig
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| |
Collapse
|
3
|
Xu S, Guo Y, Liang X, Lu H. Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review. Foods 2024; 13:1116. [PMID: 38611420 PMCID: PMC11012010 DOI: 10.3390/foods13071116] [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: 02/22/2024] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Fruits and vegetables are an important part of our daily diet and contain low-content components that are crucial for our health. Detecting these components accurately is of paramount significance. However, traditional detection methods face challenges such as complex sample processing, slow detection speed, and the need for highly skilled operators. These limitations fail to meet the growing demand for intelligent and rapid detection of low-content components in fruits and vegetables. In recent years, significant progress has been made in intelligent rapid detection technology, particularly in detecting high-content components in fruits and vegetables. However, the accurate detection of low-content components remains a challenge and has gained considerable attention in current research. This review paper aims to explore and analyze several intelligent rapid detection techniques that have been extensively studied for this purpose. These techniques include near-infrared spectroscopy, Raman spectroscopy, laser-induced breakdown spectroscopy, and terahertz spectroscopy, among others. This paper provides detailed reports and analyses of the application of these methods in detecting low-content components. Furthermore, it offers a prospective exploration of their future development in this field. The goal is to contribute to the enhancement and widespread adoption of technology for detecting low-content components in fruits and vegetables. It is expected that this review will serve as a valuable reference for researchers and practitioners in this area.
Collapse
Affiliation(s)
- Sai Xu
- Institute of Facility Agriculture, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
| | - Yinghua Guo
- College of Engineering, South China Agricultural University, Guangzhou 510642, China;
| | - Xin Liang
- Institute of Facility Agriculture, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
- College of Engineering, South China Agricultural University, Guangzhou 510642, China;
| | - Huazhong Lu
- Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| |
Collapse
|
4
|
Pestana JM, Alfaia CM, Ribeiro DM, Costa MM, Carvalho DFP, Martins CF, Alves VMD, Lemos JPC, Mourato M, Delgado I, Gueifão S, Coelho I, Almeida AM, Freire JPB, Prates JAM. Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation. Meat Sci 2023; 205:109306. [PMID: 37556971 DOI: 10.1016/j.meatsci.2023.109306] [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: 03/17/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/11/2023]
Abstract
The impact of the dietary incorporation of 7% Ulva lactuca, a green seaweed, on the quality and nutritional value of piglet's meat was assessed. U. lactuca is rich in nutrients and bioactive compounds but its cell wall is composed of complex polysaccharides that reduce their bioavailability. Therefore, the effect of supplementing piglet diets with exogenous carbohydrases was also assessed here. A total of 40 male weaned piglets were divided into four dietary groups, each with 10 piglets: control (wheat, maize and soybean meal-based diet), UL (7% U. lactuca replacing the control diet), UL + R (UL and 0.005% Rovabio®), and UL + E (UL and 0.01% ulvan lyase). The piglets were fed the diets for 2 weeks. The results showed that incorporating U. lactuca in piglet diets did not influence most of the meat quality traits (P > 0.05). However, the incorporation of U. lactuca with the commercial carbohydrase (UL + R) increased the amount of the docosahexaenoic acid (DHA; 22:6n-3) in their meat (P = 0.011) compared with the control, by 54%. In addition, meat from piglets fed seaweed diets showed a nearly two-fold increase in iodine contents (P < 0.001). Meat tenderness, juiciness and overall acceptability of piglets fed the control diet and the UL diet were lower than those fed the diets containing seaweed and carbohydrases (P < 0.001). Overall, the findings indicate that 7% U. lactuca in the diets of weaned piglets had no major detrimental effects on meat quality and their carbohydrase supplementation has the potential to improve meat sensory traits.
Collapse
Affiliation(s)
- José M Pestana
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Cristina M Alfaia
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - David Miguel Ribeiro
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Mónica M Costa
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Daniela F P Carvalho
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Cátia F Martins
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal; LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Victor M D Alves
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - José P C Lemos
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Miguel Mourato
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Inês Delgado
- INSA - Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | - Sandra Gueifão
- INSA - Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | - Inês Coelho
- INSA - Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | - André M Almeida
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - João P B Freire
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - José A M Prates
- CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
| |
Collapse
|
5
|
A Picrocrocin-Enriched Fraction from a Saffron Extract Affects Lipid Homeostasis in HepG2 Cells through a Non-Statin-like Mode. Int J Mol Sci 2023; 24:ijms24043060. [PMID: 36834472 PMCID: PMC9965904 DOI: 10.3390/ijms24043060] [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: 11/30/2022] [Revised: 01/25/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Dyslipidemia is a lipid metabolism disorder associated with the loss of the physiological homeostasis that ensures safe levels of lipids in the organism. This metabolic disorder can trigger pathological conditions such as atherosclerosis and cardiovascular diseases. In this regard, statins currently represent the main pharmacological therapy, but their contraindications and side effects limit their use. This is stimulating the search for new therapeutic strategies. In this work, we investigated in HepG2 cells the hypolipidemic potential of a picrocrocin-enriched fraction, analyzed by high-resolution 1H NMR and obtained from a saffron extract, the stigmas of Crocus sativus L., a precious spice that has already displayed interesting biological properties. Spectrophotometric assays, as well as expression level of the main enzymes involved in lipid metabolism, have highlighted the interesting hypolipidemic effects of this natural compound; they seem to be exerted through a non-statin-like mechanism. Overall, this work provides new insights into the metabolic effects of picrocrocin, thus confirming the biological potential of saffron and paving the way for in vivo studies that could validate this spice or its phytocomplexes as useful adjuvants in balancing blood lipid homeostasis.
Collapse
|
6
|
Consonni R, Cagliani L. Quality assessment of traditional food by NMR analysis. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
7
|
Mortas M, Awad N, Ayvaz H. Adulteration detection technologies used for halal/kosher food products: an overview. DISCOVER FOOD 2022. [PMCID: PMC9020560 DOI: 10.1007/s44187-022-00015-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractIn the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.
Collapse
Affiliation(s)
- Mustafa Mortas
- Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA
| | - Nour Awad
- Department Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, 55139 Turkey
| | - Huseyin Ayvaz
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210 USA
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale, 17100 Turkey
| |
Collapse
|
8
|
Rossetto G, Kiraly P, Castañar L, Morris GA, Nilsson M. Improved Quantification by Nuclear Magnetic Resonance Spectroscopy of the Fatty Acid Ester Composition of Extra Virgin Olive Oils. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:1237-1242. [PMID: 36034339 PMCID: PMC9396653 DOI: 10.1021/acsfoodscitech.2c00057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriel Rossetto
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Peter Kiraly
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Laura Castañar
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Gareth A. Morris
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| | - Mathias Nilsson
- Department of Chemistry, University of Manchester, Oxford Road, ManchesterM13 9PL, UK
| |
Collapse
|
9
|
Pajuelo A, Sánchez S, Pérez-Palacios T, Caballero D, Díaz J, Antequera T, Marcos CF. 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams. Food Chem 2022; 383:132371. [PMID: 35176716 DOI: 10.1016/j.foodchem.2022.132371] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/20/2022] [Accepted: 02/04/2022] [Indexed: 11/30/2022]
Abstract
The extraordinary organoleptic qualities of Iberian ham derive from the singular producing pig breed and from the traditional rearing conditions, both of which define its lipid content and composition. In this work 1H NMR spectroscopy is used for the first time to analyse the lipid profile of Iberian hams as determinant of quality. Quantification of fatty acids is readily obtained from the spectra, with the monounsaturated fatty acids standing out, especially in the higher quality hams. Unprecedently, triacylglyceride hydrolysis products formed during the curing process can also be directly detected and quantified. Furthermore, chemometric analysis of the NMR data allows to classify Iberian hams according to the pig's crossbreed and feeding regime. Principal component analysis shows fatty acid unsaturation and triacylglyceride hydrolysis as discriminating variables. 1H NMR spectroscopy has thus revealed as a convenient and powerful tool for the lipid analysis and classification of Iberian hams and for detection of fraud.
Collapse
Affiliation(s)
- Abraham Pajuelo
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain; Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain
| | - Soledad Sánchez
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | | | - Daniel Caballero
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | - Jesús Díaz
- Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain
| | - Teresa Antequera
- Institute of Meat and Meat Products, Universidad de Extremadura, Cáceres 10003, Spain
| | - Carlos F Marcos
- Laboratory of Bioorganic Chemistry & Membrane Biophysics (L.O.B.O.), Universidad de Extremadura, Cáceres 10003, Spain.
| |
Collapse
|
10
|
Li C, Ozturk-Kerimoglu B, He L, Zhang M, Pan J, Liu Y, Zhang Y, Huang S, Wu Y, Jin G. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns. Front Nutr 2022; 9:925846. [PMID: 35719162 PMCID: PMC9198649 DOI: 10.3389/fnut.2022.925846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 12/03/2022] Open
Abstract
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.
Collapse
Affiliation(s)
- Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | | | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiajing Pan
- School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Shanfeng Huang
- School of Biology and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| |
Collapse
|
11
|
Explaining Unsaturated Fatty Acids (UFAs), Especially Polyunsaturated Fatty Acid (PUFA) Content in Subcutaneous Fat of Yaks of Different Sex by Differential Proteome Analysis. Genes (Basel) 2022; 13:genes13050790. [PMID: 35627174 PMCID: PMC9140874 DOI: 10.3390/genes13050790] [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: 03/15/2022] [Revised: 04/15/2022] [Accepted: 04/25/2022] [Indexed: 01/25/2023] Open
Abstract
Residents on the Tibetan Plateau intake a lot of yak subcutaneous fat by diet. Modern healthy diet ideas demand higher unsaturated fatty acids (UFAs), especially polyunsaturated fatty acid (PUFA) content in meat. Here, the gas chromatography (GC) and tandem mass tag (TMT) proteomic approaches were applied to explore the relationship between the proteomic differences and UFA and PUFA content in the subcutaneous fat of yaks with different sex. Compared with male yaks (MYs), the absolute contents of UFAs, monounsaturated fatty acids (MUFAs) and PUFAs in the subcutaneous fat of female yaks (FYs) were all higher (p < 0.01); the relative content of MUFAs and PUFAs in MY subcutaneous fat was higher, and the value of PUFAs/SFAs was above 0.4, so the MY subcutaneous fat is more healthy for consumers. Further studies showed the transcriptional regulation by peroxisome proliferator-activated receptor delta (PPARD) played a key role in the regulation of UFAs, especially PUFA content in yaks of different sex. In FY subcutaneous fat, the higher abundance of the downstream effector proteins in PPAR signal, including acyl-CoA desaturase (SCD), elongation of very-long-chain fatty acids protein 6 (ELOVL6), lipoprotein lipase (LPL), fatty acid-binding protein (FABP1), very-long-chain (3R)-3-hydroxyacyl-CoA dehydratase 3 (HACD3), long-chain fatty acid CoA ligase 5 (ACSL5) and acyl-CoA-binding protein 2 (ACBP2), promoted the UFAs’ transport and synthesis. The final result was the higher absolute content of c9-C14:1, c9-C18:1, c9,c12-C18:2n-6, c9, c12, c15-C18:3n-3, c5, c8, c11, c14, c17-C20:5n-3, c4, c7, c10, c13, -c16, c19-C22:6n-3, UFAs, MUFAs and PUFAs in FY subcutaneous fat. Further, LPL, FABP1, HACD3, ACSL1 and ACBP2 were the potential biomarkers for PUFA contents in yak subcutaneous fat. This study provides new insights into the molecular mechanisms associated with UFA contents in yak subcutaneous fat.
Collapse
|
12
|
Mohammed F, Guillaume D, Warland J, Abdulwali N. Analytical methods to detect adulteration of argan oil: A critical review. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106501] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
Huang H, Hu X, Tian J, Jiang X, Luo H, Huang D. Rapid detection of the reducing sugar and amino acid nitrogen contents of Daqu based on hyperspectral imaging. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103970] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
14
|
Rapid and nondestructive prediction of amylose and amylopectin contents in sorghum based on hyperspectral imaging. Food Chem 2021; 359:129954. [PMID: 33964659 DOI: 10.1016/j.foodchem.2021.129954] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/22/2021] [Accepted: 04/23/2021] [Indexed: 02/06/2023]
Abstract
The contents of amylose and amylopectin in sorghum directly affects the quality and yield of liquor. Hyperspectral imaging (HSI) is an emerging technology widely applied in the content analysis of food ingredients. In this study, the effects of different preprocessing methods on visible-light and near-infrared spectral data were analyzed, and the prediction accuracies of these spectral data were compared. Principal components analysis (PCA) and successive projections algorithm (SPA) were combined to extract the characteristic wavelengths. Using both the full and characteristic wavelengths, partial least square regression (PLSR) and cascade forest (CF) models were developed to predict the contents of amylose and amylopectin in different varieties of sorghum. The average RPD values of the CF models established by the characteristic wavelengths were 4.7622 and 5.5889, respectively. These results corroborated the utility of HSI in achieving the rapid and nondestructive prediction of amylose and amylopectin contents in different varieties of sorghum.
Collapse
|
15
|
Liu XM, Zhang Y, Zhou Y, Li GH, Zeng BQ, Zhang JW, Feng XS. Progress in Pretreatment and Analysis of Fatty Acids in Foods: An Update since 2012. SEPARATION & PURIFICATION REVIEWS 2021. [DOI: 10.1080/15422119.2019.1673776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Xiao-Min Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Guo-Hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Ben-Qing Zeng
- Department of Pharmacy, The First People’s Hospital of Longquanyi District, Chengdu, China
| | - Jian-Wei Zhang
- Department of Abdominal Surgery, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
| |
Collapse
|
16
|
Auriema BE, Vicente J, Carvalho MG, Castro RN, Luchese RH, Mathias SP. Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15277] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bruna E. Auriema
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Juarez Vicente
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Mario G. Carvalho
- Programa de Pós‐Graduação em Química (PPGQ) Instituto de Química‐IQUniversidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Rosane N. Castro
- Programa de Pós‐Graduação em Química (PPGQ) Instituto de Química‐IQUniversidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Rosa H. Luchese
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Simone P. Mathias
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| |
Collapse
|
17
|
Abstract
Introduction:
Acarbose, an anti-diabetic drug, is commonly used to treat diabetes mellitus
type 2. Determinationof acarbose is crucial for routine quality control of acarbose tablets.
Materials and Methods:
In this report, a rapid, stable and precise method was developed and validated
for the quantification of acarbose in tablets by 1H NMR. Two characteristic signals at 5.80 and 2.31
ppm were used to determine acarbose. The assay was linear over a concentration range of 0.25-10.0
mg/mL. The precision was 0.26% and 1.02% for signals at 5.80 and 2.31 ppm, respectively. The average
recoveries of acarbose were 99.7% and 99.2%, with RSD values 0.51% and 0.61% at two signals,
respectively.
Results and Discussion:
The content of tested tablets was 100.4% and 100.8% of the label claim with
RSD values 0.96% and 1.47% at two signals, which met the requirement of Chinese Pharmacopoeia
criteria for content uniformity of tablets. The assay has been successfully applied to determine the content
of acarbose in tablets for quality evaluation.
Conclusion:
This method has been successfully applied to determine the content of acarbose in tablets
for quality evaluation.
Collapse
Affiliation(s)
- Cong Wang
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| | - Xiuli Zhang
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| | - Mingming Yu
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China
| |
Collapse
|
18
|
Ma J, Sun DW. Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique. Food Chem 2020; 321:126695. [PMID: 32247889 DOI: 10.1016/j.foodchem.2020.126695] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 03/20/2020] [Accepted: 03/24/2020] [Indexed: 12/21/2022]
Abstract
Freezing, heating, and pickling are common processes for pork meats. Unsaturated fatty acids including monounsaturated fatty acids and polyunsaturated fatty acids are indispensable nutrition beneficial to human's health and growth. However, Unsaturated fatty acids are affected by processing methods. Hyperspectral imaging is a novel technique widely used for food quality and safety evaluation. In the current study, the contents of monounsaturated and polyunsaturated fatty acids were assessed by Hyperspectral imaging. Optimal wavelengths were selected by the regression coefficients curves of partial least squares regression models. The least-squares support vector machine models established achieved a better coefficient of determination in the Monte Carlo validation set than the partial least squares regression models developed and the R2MV values for the least squares - support vector machine models based on selected optimal wavelengths were higher than 0.81. Finally, colour maps of the contents of monounsaturated and polyunsaturated fatty acids were developed.
Collapse
Affiliation(s)
- Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| |
Collapse
|
19
|
Li D, Zhang C, Zhang A, Qian L, Zhang D. Changes of liposome and antioxidant activity in immature rice during seed development. J Food Sci 2020; 85:86-95. [DOI: 10.1111/1750-3841.14967] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 11/01/2019] [Accepted: 11/05/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Dan Li
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Chao Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Ai‐wu Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Li‐li Qian
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| | - Dong‐jie Zhang
- College of Food ScienceHeilongjiang Bayi Agricultural University Daqing People's Republic of China
| |
Collapse
|
20
|
Çömlekcioğlu N, Kocabaş YZ, Aygan A. Investigation of Bioactive Compounds on Relict Endemic Ajuga relicta P. H. Davis (Lamiaceae) from Turkey. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2019. [DOI: 10.21448/ijsm.507568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
|
21
|
Low vs high field 1h Nmr spectroscopy for the detection of adulteration of cold pressed rapeseed oil with refined oils. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
22
|
Mannu A, Ferro M, Dugoni GC, Panzeri W, Petretto GL, Urgeghe P, Mele A. Improving the recycling technology of waste cooking oils: Chemical fingerprint as tool for non-biodiesel application. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 96:1-8. [PMID: 31376953 DOI: 10.1016/j.wasman.2019.07.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/04/2019] [Accepted: 07/06/2019] [Indexed: 06/10/2023]
Abstract
Samples of sunflower Waste Cooking Oils (WCOs) subjected to several cycles of frying were treated with water under four different combinations of temperature and pH. Several aspects of the chemical composition of edible, non-treated and processed samples was determined by three different analytic techniques: headspace Solid-Phase Microextraction (HS-SPME) coupled with gas-chromatography (GC), 1H NMR spectroscopy and ESI-MS spectrometry. Thus, a characteristic chemical fingerprint of each sample was derived and proposed as useful set of tools for the optimization of recycling of WCOs. On the basis of the presented results, a mini-plant for the production of bio-lubricants and bio-solvents with a circular economy approach was designed and herein described.
Collapse
Affiliation(s)
- Alberto Mannu
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy.
| | - Monica Ferro
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy
| | - Greta Colombo Dugoni
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy
| | - Walter Panzeri
- CNR-ICRM Istituto di Chimica del Riconoscimento Molecolare, "U.O.S. Milano Politecnico", Via L. Mancinelli, 7, 20131 Milano, Italy
| | - Giacomo Luigi Petretto
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy
| | - Paolo Urgeghe
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia, 39, 07100 Sassari, Italy
| | - Andrea Mele
- Department of Chemistry, Materials and Chemical Engineering "G. Natta", Politecnico di Milano, Piazza L. da Vinci 32, 20133 Milano, Italy; CNR-ICRM Istituto di Chimica del Riconoscimento Molecolare, "U.O.S. Milano Politecnico", Via L. Mancinelli, 7, 20131 Milano, Italy.
| |
Collapse
|
23
|
Siciliano C, Bartella L, Mazzotti F, Aiello D, Napoli A, De Luca P, Temperini A. 1H NMR quantification of cannabidiol (CBD) in industrial products derived from Cannabis sativa L. (hemp) seeds. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1757-899x/572/1/012010] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
24
|
García-García A, Herrera A, Fernández-Valle M, Cambero M, Castejón D. Evaluation of E-beam irradiation and storage time in pork exudates using NMR metabolomics. Food Res Int 2019; 120:553-559. [DOI: 10.1016/j.foodres.2018.11.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 10/29/2018] [Accepted: 11/03/2018] [Indexed: 10/27/2022]
|
25
|
Han Z, Zhang J, Zheng J, Li X, Shao JH. The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. Food Chem 2019; 280:263-269. [DOI: 10.1016/j.foodchem.2018.12.071] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 12/11/2018] [Accepted: 12/13/2018] [Indexed: 10/27/2022]
|
26
|
Lico D, Vuono D, Siciliano C, B Nagy J, De Luca P. Removal of unleaded gasoline from water by multi-walled carbon nanotubes. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 237:636-643. [PMID: 30851592 DOI: 10.1016/j.jenvman.2019.02.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 01/08/2019] [Accepted: 02/11/2019] [Indexed: 06/09/2023]
Abstract
This article displays an efficient and cost effective technique for the removal of unleaded gasoline from water. Multi-walled carbon nanotubes (MWCNTs) were used as the sorbent material. Nanotubes were synthesized according to a well-known procedure and successfully used avoiding cumbersome purifications from traces of catalyst. A series of lab-scale experiments was performed on dispersions of commercial unleaded gasoline (20 mL) in water (30 mL), which were subjected to the action of variable amounts of MWCNTs at room temperature. Physicochemical characteristics and sorbent capacity of nanotubes were investigated by thermal analysis and FT-IR spectroscopy. The highest percentage of removed unleaded gasoline was obtained using small amounts (0.7 g) of MWCNTs, over very short stirring times (5 min). The composition of residual organic materials in water was investigated by 1H and 13C high-resolution NMR spectroscopy, which confirmed the almost complete removal of unleaded gasoline hydrocarbon components from polluted waters.
Collapse
Affiliation(s)
- Daniele Lico
- Dipartimento di Ingegneria per l'Ambiente e il Territorio e Ingegneria Chimica, Università della Calabria, I-87036, Arcavacata di Rende, CS, Italy
| | - Danilo Vuono
- Dipartimento di Ingegneria per l'Ambiente e il Territorio e Ingegneria Chimica, Università della Calabria, I-87036, Arcavacata di Rende, CS, Italy
| | - Carlo Siciliano
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Università della Calabria, I-87036, Arcavacata di Rende, CS, Italy
| | - Janos B Nagy
- Dipartimento di Ingegneria per l'Ambiente e il Territorio e Ingegneria Chimica, Università della Calabria, I-87036, Arcavacata di Rende, CS, Italy
| | - Pierantonio De Luca
- Dipartimento di Ingegneria Meccanica, Energetica e Gestionale, Università della Calabria, I-87036, Arcavacata di Rende, CS, Italy.
| |
Collapse
|
27
|
Kim HC, Ko YJ, Kim M, Choe J, Yong HI, Jo C. Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat. Food Sci Anim Resour 2019; 39:1-12. [PMID: 30882069 PMCID: PMC6413157 DOI: 10.5851/kosfa.2018.e54] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 11/01/2018] [Accepted: 11/02/2018] [Indexed: 01/21/2023] Open
Abstract
The objective of this study was to establish an optimized 1D 1H quantitative nuclear magnetic resonance (qNMR) analytical method for analyzing polar metabolites in meat. Three extraction solutions [0.6 M perchloric acid, 10 mM phosphate buffer, water/methanol (1:1)], three reconstitution buffers [20 mM 3-morpholinopropane-1-sulfonic acid, 2-[4-(2-hydroxyethyl)piperazin-1-yl]ethanesulfonic acid, phosphate buffer], and two pulse programs (zg30, noesypr1d) were evaluated. Extraction with 0.6 M perchloric acid and 20 mM phosphate resulted in a stable baseline and no additional overlap for quantifying polar metabolites in chicken breast. In qNMR analysis, zg30 pulse program (without water-suppression) showed smaller relative standard deviation (RSD) and faster running time than noesypr1d (water-suppression). High-performance liquid chromatography was compared with qNMR analyses to validate accuracy. The zg30 pulse program showed good accuracy and lower RSD. The optimized qNMR method was able to apply for beef and pork samples. Thus, an optimized 1D 1H qNMR method for meat metabolomics was established.
Collapse
Affiliation(s)
- Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Yoon-Joo Ko
- National Center for Inter-University Research Facilities, Seoul National University, Seoul 08826, Korea
| | - Minsu Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| |
Collapse
|
28
|
Park KS, Kim YJ, Choe EK. Composition Characterization of Fatty Acid Zinc Salts by Chromatographic and NMR Spectroscopic Analyses on Their Fatty Acid Methyl Esters. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2019; 2019:7594767. [PMID: 31929937 PMCID: PMC6942835 DOI: 10.1155/2019/7594767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 11/20/2019] [Accepted: 12/03/2019] [Indexed: 05/20/2023]
Abstract
To implement EU REACH- (Registration, Evaluation, and Authorization of Chemicals-) like chemical legislations in various countries of which the purpose is human and environment safety, the first step is substance identification followed by the hazard and risk assessments. Although both structural and composition identifications are required, the latter can more importantly result in the essential data to fill out the required substance information such as purity and concentrations of constituents, as well as impurities. With fatty acid zinc salts (FAZSs) as an exemplary industrial chemical of which chromatographic and nuclear magnetic resonance (NMR) analyses were impossible due to their insolubility in water and any organic solvents, the composition characterization was tried by preparing their fatty acid methyl esters (FAMEs) using the conc. HCl/methanol/toluene method. This acid-catalyzed methyl esterification was optimized with zinc stearate as a surrogate substance. Gas chromatography-mass spectrometry (GC-MS) and NMR analyses on methyl-esterified products revealed that the optimum conditions were at 90°C for 10 min or 45°C for 30 min with two equivalent HCl as well as at 45°C for 10 min with five equivalent HCl. Almost all zinc stearates were converted into the corresponding fatty acids with 97-99% conversion rates. Free fatty acids (FFAs) were detected in extracted ion chromatograms of pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) in the methyl-esterified products with incomplete conversions of 73∼79%. The optimized conc. HCl/methanol/toluene method of direct one-step reaction from FAZSs was compared with the two-step NaOH saponification/BF3-methanol method after acidic hydrolysis of FAZSs. The mechanism of fatty acid zinc salts into free fatty acids and fatty acid methyl esters was suggested with the evidence of the formation of Zn(OH)2.
Collapse
Affiliation(s)
- Kwang Seo Park
- Regulatory Chemical Analysis Laboratory, Korea Institute of Industrial Technology, Ansan 15588, Republic of Korea
| | - Yun Ju Kim
- Regulatory Chemical Analysis Laboratory, Korea Institute of Industrial Technology, Ansan 15588, Republic of Korea
| | - Eun Kyung Choe
- Regulatory Chemical Analysis Laboratory, Korea Institute of Industrial Technology, Ansan 15588, Republic of Korea
| |
Collapse
|
29
|
Han Z, Zhang J, Li C, Zhao D, Yue X, Shao JH. Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility. Food Funct 2019; 10:7407-7415. [DOI: 10.1039/c9fo01443h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
SH has caused fierce aggregation and the conformation transition from α-helix to β-sheets, which resulted in the decrease of WHC, textural quality and in vitro digestibility.
Collapse
Affiliation(s)
- Zongyuan Han
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| | - Junlong Zhang
- College of Food Science and Technology
- Bohai University
- Food Safety Key Lab of Liaoning Province
- National & Local Joint Engineering Research Center of Storage
- Jinzhou
| | - Chunqiang Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| | - Di Zhao
- Analytical Instrumentation Center
- Shenyang Agricultural University
- Shenyang 110866
- PR China
| | - Xiqing Yue
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| | - Jun-Hua Shao
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- PR China
| |
Collapse
|
30
|
NMR-based and chemometric approaches applicable to adulteration studies for assessment of the botanical origin of edible oils. Journal of Food Science and Technology 2018; 56:507-511. [PMID: 30728595 DOI: 10.1007/s13197-018-3485-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2018] [Accepted: 10/29/2018] [Indexed: 01/03/2023]
Abstract
The health benefits of edible oils, especially promoted by ω3 and ω9 fatty acids, have been associated with their botanical origin. In order to investigate fatty acid profiles, we assessed Brazil nut, chia, linseed, sesame (toasted and raw), and soybean oils by 1H nuclear magnetic resonance (1H NMR) and chemometrics. PCA plots revealed important relationships between chemical composition and botanical origin for reference and commercial samples. Strong evidence of commercial Brazil nut oil adulteration was confirmed using a spiking procedure. Our findings show that NMR and chemometrics are successful tools for correlating fatty acid profile with botanical origin, which can be suitable for detecting sample adulteration.
Collapse
|
31
|
Li H, Zhang Z, Bao X, Xu G, Yao P. Fatty acid and quaternary ammonium modified chitosan nanoparticles for insulin delivery. Colloids Surf B Biointerfaces 2018; 170:136-143. [DOI: 10.1016/j.colsurfb.2018.05.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/08/2018] [Accepted: 05/27/2018] [Indexed: 11/25/2022]
|
32
|
Jiang X, Huang R, Wu S, Wang Q, Zhang Z. Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9757-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
33
|
García-García AB, Lamichhane S, Castejón D, Cambero MI, Bertram HC. 1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization. Food Chem 2018; 240:514-523. [DOI: 10.1016/j.foodchem.2017.07.150] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 07/24/2017] [Accepted: 07/27/2017] [Indexed: 10/19/2022]
|
34
|
Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. SENSORS 2018; 18:s18020377. [PMID: 29382092 PMCID: PMC5855493 DOI: 10.3390/s18020377] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/07/2018] [Accepted: 01/10/2018] [Indexed: 12/31/2022]
Abstract
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
Collapse
Affiliation(s)
- Christopher T Kucha
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Li Liu
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, Macdonald Campus 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, QC H9X 3V9, Canada.
| |
Collapse
|
35
|
Barbosa BS, Martins LG, Costa TBBC, Cruz G, Tasic L. Qualitative and Quantitative NMR Approaches in Blood Serum Lipidomics. Methods Mol Biol 2018; 1735:365-379. [PMID: 29380328 DOI: 10.1007/978-1-4939-7614-0_25] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy in combination with chemometrics can be applied in the analysis of complex biological samples in many ways. For example, we can analyze lipids, elucidate their structures, determine their nutritional values, and determine their distribution in blood serum. As lipids are not soluble in water, they are transported in blood as lipid-rich self-assembled particles, divided into different density assemblies from high- to very-low-density lipoproteins (HDL to VLDL), or by combining with serum proteins, such as albumins (human serum albumins (HSA)). Therefore, serum lipids can be analyzed as they are using only a 1:1 (v/v) dilution with a buffer or deuterated water prior to analysis by applying 1H NMR or 1H NMR edited-by-diffusion techniques. Alternatively, lipids can be extracted from the serum using liquid partition equilibrium and then analyzed using liquid-state NMR techniques. Our chapter describes protocols that are used for extraction of blood serum lipids and their quantitative 1H NMR (1H qNMR) analysis in lipid extracts as well as 1H NMR edited by diffusion for direct blood serum lipid analysis.
Collapse
Affiliation(s)
- Banny Silva Barbosa
- Laboratório de Química Biológica, Departamento de Química Orgânica, Instituto de Química, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Lucas Gelain Martins
- Laboratório de Química Biológica, Departamento de Química Orgânica, Instituto de Química, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Tássia B B C Costa
- Laboratório de Química Biológica, Departamento de Química Orgânica, Instituto de Química, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Guilherme Cruz
- Laboratório de Química Biológica, Departamento de Química Orgânica, Instituto de Química, Universidade Estadual de Campinas, Campinas, SP, Brazil
| | - Ljubica Tasic
- Laboratório de Química Biológica, Departamento de Química Orgânica, Instituto de Química, Universidade Estadual de Campinas, Campinas, SP, Brazil.
| |
Collapse
|
36
|
Zhou F, Dong H, Shao JH, Zhang JL, Liu DY. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Anim Sci J 2017; 89:695-702. [PMID: 29282839 DOI: 10.1111/asj.12971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
Collapse
Affiliation(s)
- Fen Zhou
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Hui Dong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Hua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.,College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Long Zhang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Deng-Yong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| |
Collapse
|
37
|
An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft drink samples. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9676-1] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
One-Pot Analysis: a New Integrated Methodology for Determination of TAG and FA Determination through LC/MS and in-silico Saponification. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1060-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
39
|
Souza KST, Gudiña EJ, Azevedo Z, de Freitas V, Schwan RF, Rodrigues LR, Dias DR, Teixeira JA. New glycolipid biosurfactants produced by the yeast strain Wickerhamomyces anomalus CCMA 0358. Colloids Surf B Biointerfaces 2017; 154:373-382. [DOI: 10.1016/j.colsurfb.2017.03.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 03/14/2017] [Accepted: 03/18/2017] [Indexed: 01/17/2023]
|
40
|
Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder. Sci Rep 2017; 7:2637. [PMID: 28572641 PMCID: PMC5454000 DOI: 10.1038/s41598-017-02921-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 04/20/2017] [Indexed: 11/08/2022] Open
Abstract
Carcinogenic Sudan I has been added illegally into spices for an apparent freshness. 1H solution and solid-state (SS) nuclear magnetic resonance (NMR) spectroscopies were applied and compared for determination of Sudan I in paprika powders (PPs). For solution NMR, PPs spiked with Sudan I were extracted with acetonitrile, centrifuged, rotor-evaporated, and re-dissolved in DMSO-d6 for spectral collection. For SSNMR, Sudan I contaminated PPs were mixed with DMSO-d6 solution and used for spectral collection. Linear regression models constructed for quantitative analyses resulted in the average accuracies for unknown samples as 98% and 105%, respectively. Limits of detection for the solution NMR and SSNMR spectrometers were 6.7 and 128.6 mg kg-1, while the limits of quantification were 22.5 and 313.7 mg kg-1. The overall analysis time required by both methods was similar (35 and 32 min). Both NMR techniques are feasible for rapid and accurate determination of Sudan I adulteration in PPs.
Collapse
|
41
|
|
42
|
Yurchenko S, Sats A, Poikalainen V, Karus A. Method for determination of fatty acids in bovine colostrum using GC-FID. Food Chem 2016; 212:117-22. [DOI: 10.1016/j.foodchem.2016.05.103] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 04/28/2016] [Accepted: 05/16/2016] [Indexed: 11/17/2022]
|
43
|
Cerceau CI, Barbosa LC, Alvarenga ES, Ferreira AG, Thomasi SS. A validated 1H NMR method for quantitative analysis of α-bisabolol in essential oils of Eremanthus erythropappus. Talanta 2016; 161:71-79. [DOI: 10.1016/j.talanta.2016.08.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2016] [Revised: 08/08/2016] [Accepted: 08/09/2016] [Indexed: 01/24/2023]
|
44
|
Wang X, Fang C, He J, Dai Q, Fang R. Comparison of the meat metabolite composition of Linwu and Pekin ducks using 600 MHz 1H nuclear magnetic resonance spectroscopy. Poult Sci 2016; 96:192-199. [PMID: 27608660 DOI: 10.3382/ps/pew279] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 02/22/2016] [Accepted: 06/30/2016] [Indexed: 01/11/2023] Open
Abstract
In an effort to further understand of the differences of meat flavor and texture between Linwu ducks and Pekin ducks at market age, we investigated the meat metabolite composition of the two breeds of ducks using 600 MHz 1H nuclear magnetic resonance (NMR) spectroscopy. Comprehensive multivariate data analysis including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) were applied to analyze the 1H-NMR profiling data to identify the distinguishing metabolites of breast meat between two breeds of ducks. Compared with 42-d-old Pekin duck meat, breast from 72-d-old Linwu duck has higher concentration of anserine, carnosine, homocarnosine, and nicotinamide, but significantly lower concentration of succinate, creatine, and myo-inositol. These results contribute to a better understanding of the differences in meat metabolite composition between 72-d-old Linwu and 42-d-old Pekin ducks, which could be used to help assess the quality of duck meat as a food.
Collapse
Affiliation(s)
- Xiangrong Wang
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China.,Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, NO. 348 Xianjiahu West Road, Changsha 410205, Hunan, PR China.,Department of Animal Nutrition and Feed Technology, Hunan Institute of Animal Science and Veterinary Science, NO. 8 Changlang Road, Changsha 410131, Hunan, PR China
| | - Chengkun Fang
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China
| | - Jianhua He
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China
| | - Qiuzhong Dai
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China .,Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, NO. 348 Xianjiahu West Road, Changsha 410205, Hunan, PR China.,Department of Animal Nutrition and Feed Technology, Hunan Institute of Animal Science and Veterinary Science, NO. 8 Changlang Road, Changsha 410131, Hunan, PR China
| | - Rejun Fang
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China
| |
Collapse
|
45
|
Yao Y, Ouyang C, Jiang L, Liu X, Hao Q, Zhao G, Zeng B. Specificity of acyl-CoA binding protein to acyl-CoAs: influence on the lipid metabolism in Aspergillus oryzae. RSC Adv 2016. [DOI: 10.1039/c6ra20532a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Acyl-CoA binding protein (ACBP) is involved in lipid metabolism and regulation of gene expression in eukaryotic cells, however, the specific functional roles of this important class of proteins remain to be elucidated.
Collapse
Affiliation(s)
- Yunping Yao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Changsheng Ouyang
- Department of the Second Cardiology
- People's Hospital of Jiangxi Province
- Nanchang 330006
- China
| | - Lu Jiang
- College of Life Science (Jiangxi Science & Technology Normal University)
- Nanchang 330013
- China
| | - Xiaoguang Liu
- College of Chemical Engineering and Materials Science (Tianjin University of Science & Technology)
- Tianjin 300457
- China
| | - Qing Hao
- College of Chemical Engineering and Materials Science (Tianjin University of Science & Technology)
- Tianjin 300457
- China
| | - Guozhong Zhao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Bin Zeng
- College of Life Science (Jiangxi Science & Technology Normal University)
- Nanchang 330013
- China
| |
Collapse
|
46
|
Selective elimination of the free fatty acid fraction from esterified fatty acids in rat plasma through chemical derivatization and immobilization on amino functionalized silica nano-particles. J Chromatogr A 2016; 1431:197-204. [DOI: 10.1016/j.chroma.2015.12.078] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 12/22/2015] [Accepted: 12/28/2015] [Indexed: 11/19/2022]
|
47
|
Ferri E, Galimberti A, Casiraghi M, Airoldi C, Ciaramelli C, Palmioli A, Mezzasalma V, Bruni I, Labra M. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food. BIOMED RESEARCH INTERNATIONAL 2015; 2015:365794. [PMID: 26783518 PMCID: PMC4691458 DOI: 10.1155/2015/365794] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Accepted: 11/19/2015] [Indexed: 12/03/2022]
Abstract
In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.
Collapse
Affiliation(s)
- Emanuele Ferri
- FEM2 Ambiente s.r.l., P.za della Scienza 2, 20126 Milan, Italy
| | - Andrea Galimberti
- ZooPlantLab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Maurizio Casiraghi
- ZooPlantLab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Cristina Airoldi
- BioNMR Lab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Carlotta Ciaramelli
- BioNMR Lab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Alessandro Palmioli
- FEM2 Ambiente s.r.l., P.za della Scienza 2, 20126 Milan, Italy
- BioNMR Lab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Valerio Mezzasalma
- ZooPlantLab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Ilaria Bruni
- ZooPlantLab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| | - Massimo Labra
- ZooPlantLab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan, Italy
| |
Collapse
|
48
|
Shen S, Yang X, Shi Y. Application of quantitative NMR for purity determination of standard ACE inhibitors. J Pharm Biomed Anal 2015; 114:190-9. [DOI: 10.1016/j.jpba.2015.05.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 05/20/2015] [Accepted: 05/22/2015] [Indexed: 11/29/2022]
|
49
|
Application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to quantify sucrose in beverages. Food Chem 2015; 171:8-12. [DOI: 10.1016/j.foodchem.2014.08.105] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Revised: 04/02/2014] [Accepted: 08/23/2014] [Indexed: 11/19/2022]
|
50
|
Mati M, Staruch L, Šoral M. Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening. CHEMICAL PAPERS 2015. [DOI: 10.1515/chempap-2015-0148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractQuantitative changes of carnosine and free amino acids in high-fat (43-50 mass %) fermented sausages during ripening were analysed using a 600 MHz VNMRS NMR spectrometer. Seven free amino acids were identified in the samples and a relatively high content of carnosine was observed in the final stage of ripening. The NMR method for the determination of free amino acids and carnosine content applied in this work has been used for the first time and it has proven to be suitable for the analysis of fermented sausages.
Collapse
|