1
|
Ottaviani JI, Sagi-Kiss V, Schroeter H, Kuhnle GGC. Reliance on self-reports and estimated food composition data in nutrition research introduces significant bias that can only be addressed with biomarkers. eLife 2024; 13:RP92941. [PMID: 38896457 PMCID: PMC11186626 DOI: 10.7554/elife.92941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2024] Open
Abstract
The chemical composition of foods is complex, variable, and dependent on many factors. This has a major impact on nutrition research as it foundationally affects our ability to adequately assess the actual intake of nutrients and other compounds. In spite of this, accurate data on nutrient intake are key for investigating the associations and causal relationships between intake, health, and disease risk at the service of developing evidence-based dietary guidance that enables improvements in population health. Here, we exemplify the importance of this challenge by investigating the impact of food content variability on nutrition research using three bioactives as model: flavan-3-ols, (-)-epicatechin, and nitrate. Our results show that common approaches aimed at addressing the high compositional variability of even the same foods impede the accurate assessment of nutrient intake generally. This suggests that the results of many nutrition studies using food composition data are potentially unreliable and carry greater limitations than commonly appreciated, consequently resulting in dietary recommendations with significant limitations and unreliable impact on public health. Thus, current challenges related to nutrient intake assessments need to be addressed and mitigated by the development of improved dietary assessment methods involving the use of nutritional biomarkers.
Collapse
|
2
|
Hou J, Ji X, Chu X, Wang B, Sun K, Wei H, Zhang Y, Song Z, Wen F. Mulberry Leaf Dietary Supplementation Can Improve the Lipo-Nutritional Quality of Pork and Regulate Gut Microbiota in Pigs: A Comprehensive Multi-Omics Analysis. Animals (Basel) 2024; 14:1233. [PMID: 38672381 PMCID: PMC11047539 DOI: 10.3390/ani14081233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Mulberry leaves, a common traditional Chinese medicine, represent a potential nutritional strategy to improve the fat profile, also known as the lipo-nutrition, of pork. However, the effects of mulberry leaves on pork lipo-nutrition and the microorganisms and metabolites in the porcine gut remain unclear. In this study, multi-omics analysis was employed in a Yuxi black pig animal model to explore the possible regulatory mechanism of mulberry leaves on pork quality. Sixty Yuxi black pigs were divided into two groups: the control group (n = 15) was fed a standard diet, and the experimental group (n = 45) was fed a diet supplemented with 8% mulberry leaves. Experiments were performed in three replicates (n = 15 per replicate); the two diets were ensured to be nutritionally balanced, and the feeding period was 120 days. The results showed that pigs receiving the diet supplemented with mulberry leaves had significantly reduced backfat thickness (p < 0.05) and increased intramuscular fat (IMF) content (p < 0.05) compared with pigs receiving the standard diet. Lipidomics analysis showed that mulberry leaves improved the lipid profile composition and increased the proportion of triglycerides (TGs). Interestingly, the IMF content was positively correlated with acyl C18:2 and negatively correlated with C18:1 of differential TGs. In addition, the cecal microbiological analysis showed that mulberry leaves could increase the abundance of bacteria such as UCG-005, Muribaculaceae_norank, Prevotellaceae_NK3B31_group, and Limosilactobacillus. Simultaneously, the relative levels of L-tyrosine-ethyl ester, oleic acid methyl ester, 21-deoxycortisol, N-acetyldihydrosphingosine, and mulberrin were increased. Furthermore, we found that mulberry leaf supplementation significantly increased the mRNA expression of lipoprotein lipase, fatty acid-binding protein 4, and peroxisome proliferators-activated receptor γ in muscle (p < 0.01). Mulberry leaf supplementation significantly increased the mRNA expression of diacylglycerol acyltransferase 1 (p < 0.05) while significantly decreasing the expression of acetyl CoA carboxylase in backfat (p < 0.05). Furthermore, mulberry leaf supplementation significantly upregulated the mRNA expression of hormone-sensitive triglyceride lipase and peroxisome proliferator-activated receptor α (p < 0.05) in backfat. In addition, mulberry leaf supplementation led to increased serum leptin and adiponectin (p < 0.01). Collectively, this omic profile is consistent with an increased ratio of IMF to backfat in the pig model.
Collapse
Affiliation(s)
- Junjie Hou
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Xiang Ji
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Xiaoran Chu
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Binjie Wang
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Kangle Sun
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Haibo Wei
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Yu Zhang
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
| | - Zhen Song
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
- The Kay Laboratory of High Quality Livestock and Poultry Germplasm Resources and Genetic Breeding of Luoyang, College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471003, China
| | - Fengyun Wen
- College of Animal Scienceand Technology, Henan University of Science and Technology, Luoyang 471003, China; (J.H.)
- The Kay Laboratory of High Quality Livestock and Poultry Germplasm Resources and Genetic Breeding of Luoyang, College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471003, China
| |
Collapse
|
3
|
Souza RD, Lopes ER, Ramos EM, de Oliveira TV, de Oliveira CP. Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation. Food Chem 2024; 437:137811. [PMID: 37897828 DOI: 10.1016/j.foodchem.2023.137811] [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: 08/03/2023] [Revised: 09/24/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite were developed, characterized and applied to pork stored for six days at 25 °C. As for the film characterization by FTIR, no chemical interactions were observed between nitrite and PVA under the studied conditions. The physical properties of the PVA films were not altered by the presence of nitrite. PVA films incorporated with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 µmol MDA/g (control) to 0.49 µmol MDA/g (PVA 01). Color changes were observed in all meat samples packaged with the film. It is concluded that the presence of nitrite does not interfere in the physical properties of the PVA films and that the developed films have an active potential for application in pork in natura.
Collapse
Affiliation(s)
- Rômicy Dermondes Souza
- Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
| | - Edivânia Ribeiro Lopes
- Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
| | - Eduardo Mendes Ramos
- Federal University of Lavras - UFLA, Department of Food Science, Laboratory of Food Microbiology, Lavras, MG, CEP 37200-000, CP 3037, Brazil.
| | - Taíla Veloso de Oliveira
- Universidade Federal de Viçosa, Food Technology Departament, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000, Viçosa, Minas Gerais, Brazil.
| | - Cristiane Patrícia de Oliveira
- Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
| |
Collapse
|
4
|
Jia R, Xun W, Liao G, Yang Y, Wang G. Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat. Food Sci Anim Resour 2023; 43:975-988. [PMID: 37969319 PMCID: PMC10636213 DOI: 10.5851/kosfa.2023.e53] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/24/2023] [Accepted: 09/07/2023] [Indexed: 11/17/2023] Open
Abstract
The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.
Collapse
Affiliation(s)
- Rong Jia
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Wen Xun
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Yuan Yang
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| | - Guiying Wang
- College of Food Science and Technology,
Yunnan Agricultural University, Kunming 650201, China
- Livestock Product Processing and
Engineering Technology Research Center of Yunnan Province, Yunnan
Agricultural University, Kunming 650201, China
| |
Collapse
|
5
|
Varrà MO, Husáková L, Zanardi E, Alborali GL, Patočka J, Ianieri A, Ghidini S. Elemental profiles of swine tissues as descriptors for the traceability of value-added Italian heavy pig production chains. Meat Sci 2023; 204:109285. [PMID: 37481966 DOI: 10.1016/j.meatsci.2023.109285] [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: 03/08/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 07/25/2023]
Abstract
The increasing demand for reliable traceability tools in the meat supply chain has prompted the exploration of innovative approaches that meet stringent quality standards. In this work, 57 elements were quantified by inductively coupled plasma mass spectrometry and direct mercury analysis in 80 muscle and 80 liver samples of Italian heavy pigs to investigate the potential of new tools based on multi-elemental profiles in supporting value-added meat supply chains. Samples from three groups of animals belonging to the protected designation of origin (PDO) Parma Ham circuit (conventionally raised; raised with genetically modified organism (GMO)-free feeds; raised with GMO-free feeds plus the supplementation of omega-3 polyunsaturated fatty acids (n-3 PUFA)) and a fourth group of samples from animals not compliant with the PDO Parma Ham production process were analyzed. Hierarchical cluster analysis allowed for the identification of three macro-clusters of liver or muscle samples, highlighting some inhomogeneities among the target groups. Following SIMCA analysis, better classification models were obtained by using liver elemental profiles (95% correct classification rate), with the highest classification accuracy observed for GMO-free livers (100%). The elements contributing the most to the separation of livers by class membership were La, Ce, and Pb for conventional, Li, Cr, Fe, As, and Sr for GMO-free + n-3 PUFA, and Lu for non-PDO samples. Given these findings, the analysis of the elemental profiles of pig tissues can be regarded as a promising method to confirm the declared pig meat label attributes, deter potential complex fraud, and support meat traceability systems.
Collapse
Affiliation(s)
- Maria Olga Varrà
- Department of Food and Drug, University of Parma, Strada del Taglio, 10, 43126 Parma, Italy
| | - Lenka Husáková
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573 HB/D, Pardubice CZ-532 10, Czech Republic
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, Strada del Taglio, 10, 43126 Parma, Italy.
| | - Giovanni Loris Alborali
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia-Romagna, Via A. Bianchi 9, 25124 Brescia, Italy
| | - Jan Patočka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573 HB/D, Pardubice CZ-532 10, Czech Republic
| | - Adriana Ianieri
- Department of Food and Drug, University of Parma, Strada del Taglio, 10, 43126 Parma, Italy
| | - Sergio Ghidini
- Department of Food and Drug, University of Parma, Strada del Taglio, 10, 43126 Parma, Italy
| |
Collapse
|
6
|
Kalbe C, Metzger K, Gariépy C, Palin MF. Effect of muscle fibre types and carnosine levels on the expression of carnosine-related genes in pig skeletal muscle. Histochem Cell Biol 2023; 160:63-77. [PMID: 37171629 PMCID: PMC10313551 DOI: 10.1007/s00418-023-02193-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/21/2023] [Indexed: 05/13/2023]
Abstract
It is generally accepted that carnosine (β-alanyl-L-histidine) content is higher in glycolytic than in oxidative muscle fibres, but the underlying mechanisms responsible for this difference remain to be elucidated. A first study to better understand potential mechanisms involved was undertaken (1) to determine whether differences in the expression of carnosine-related enzymes (CARNS1, CNDP2) and transporters (SLC6A6, SLC15A3, SLC15A4, SLC36A1) exist between oxidative and glycolytic myofibres and (2) to study the effect of carnosine on myoblast proliferative growth and on carnosine-related gene expression in cultured myoblasts isolated from glycolytic and oxidative muscles. Immunohistochemistry analyses were conducted to determine the cellular localization of carnosine-related proteins. Laser-capture microdissection and qPCR analyses were performed to measure the expression of carnosine-related genes in different myofibres isolated from the longissimus dorsi muscle of ten crossbred pigs. Myogenic cells originating from glycolytic and oxidative muscles were cultured to assess the effect of carnosine (0, 10, 25 and 50 mM) on their proliferative growth and on carnosine-related gene expression. The mRNA abundance of CNDP2 and of the studied carnosine transporters was higher in oxidative than in glycolytic myofibres. Since carnosine synthase (CARNS1) mRNA abundance was not affected by either the fibre type or the addition of carnosine to myoblasts, its transcriptional regulation would not be the main process by which carnosine content differences are determined in oxidative and glycolytic muscles. The addition of carnosine to myoblasts leading to a dose-dependent increase in SLC15A3 transcripts, however, suggests a role for this transporter in carnosine uptake and/or efflux to maintain cellular homeostasis.
Collapse
Affiliation(s)
- Claudia Kalbe
- Research Institute for Farm Animal Biology, Institute of Muscle Biology and Growth, Dummerstorf, Germany
| | - Katharina Metzger
- Research Institute for Farm Animal Biology, Institute of Behavioural Physiology, Dummerstorf, Germany
| | - Claude Gariépy
- Agriculture and Agri-Food Canada, St-Hyacinthe Research and Development Centre, St-Hyacinthe, QC, Canada
| | - Marie-France Palin
- Agriculture and Agri-Food Canada, Sherbrooke Research and Development Centre, Sherbrooke, QC, Canada.
| |
Collapse
|
7
|
Wendt GN, Genova JL, de Azevedo LB, Rupolo PE, Gregory CR, Volpato JA, Carvalho ST, de Oliveira Carvalho PL, Pasquetti TJ. Homeopathic Products as a Complementary Dietary Additive for Pigs in their Growing and Finishing Phases. HOMEOPATHY 2023; 112:107-109. [PMID: 36055288 DOI: 10.1055/s-0042-1749147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
BACKGROUND Homeopathic products (HP) have been proposed for the prevention of disease and as a complementary dietary additive in pig farming, with resulting improved performance and quality of life of the animals and with benefits for food safety. The aim of this study was to assess the addition of HP to pig feed and its effects on growth performance, dietary protein utilization, nutrient digestibility, meat quality, and economic feasibility. METHODS A total of 80 male pigs, body weight 32.8±2.3kg, were allocated in a randomized design, with two treatments of 10 replications and four animals per experimental unit. Treatments were composed of a control diet (CD) or CD+HP (Finalvitaplus+Figotonus, 1.1kg/ton feed of each product). The outcome measures used were growth performance (body weight gain) and feed efficiency (body weight gain per unit of feed consumed), efficiency of dietary protein utilization (blood urea nitrogen), nutrient digestibility (apparent digestibility coefficient and apparent nutrient digestibility), meat quality (including pH, temperature, color, liquid loss by cooking and thawing, intramuscular fat and meat tenderness), and economic feasibility (cost of the diets). RESULTS There was no effect (p >0.05) of treatments on growth performance of the pigs, though the group that received HP showed an 8.93% greater feed efficiency than the control group (p=0.077). The animals in the control group had a 14.37% higher blood urea nitrogen concentration in the finishing I phase (70-100kg body weight) compared with those fed HP (p=0.028), indicating lower protein utilization in the controls. There was comparative improvement in digestibility coefficient and in nutrient digestibility in pigs fed HP in the growing-finishing phase (p <0.05). There was no differential effect of treatments on meat quality or economic feasibility (p >0.05). CONCLUSION The addition of HP to the diet of growing-finishing pigs produced some improvement in their dietary protein utilization, nutrient digestibility and feed efficiency, though it did not affect their growth performance, meat quality or economic feasibility.
Collapse
Affiliation(s)
- Geraldyne Nunes Wendt
- Animal Science Department, State University of Western Paraná, Marechal Cândido Rondon, Brazil
| | | | - Liliana Bury de Azevedo
- Animal Science Department, State University of Western Paraná, Marechal Cândido Rondon, Brazil
| | - Paulo Evaristo Rupolo
- Animal Science Department, State University of Western Paraná, Marechal Cândido Rondon, Brazil
| | - Cristine Regina Gregory
- Animal Science Department, State University of Western Paraná, Marechal Cândido Rondon, Brazil
| | | | | | | | | |
Collapse
|
8
|
Xu Z, Lv Z, Pan Z, Qing Z, Fu X, Zhao S, Zhang W. Discrimination of Tibetan Pork by Geographical Location using the Volatile Organic Compound (VOC) Composition by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS). ANAL LETT 2023. [DOI: 10.1080/00032719.2023.2184827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Affiliation(s)
- Zihan Xu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Zhenzhen Lv
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
- Deyang Food and Drug Inspection and Testing Center, Deyang, China
| | - Zhiming Pan
- Deyang Food and Drug Inspection and Testing Center, Deyang, China
| | - Zihui Qing
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Xiali Fu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Shiqi Zhao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Wen Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| |
Collapse
|
9
|
Tajdar-oranj B, Kamankesh M, Mohammadi A. Application of novel and efficient hollow fiber electro-membrane extraction assisted by microwave extraction and high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106651] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
10
|
Li X, Lee PR, Taniasuri F, Liu SQ. Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology. Journal of Food Science and Technology 2021; 58:4598-4607. [PMID: 34629524 DOI: 10.1007/s13197-020-04947-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2020] [Accepted: 12/21/2020] [Indexed: 12/01/2022]
Abstract
Meat processing generates significant amounts of by-products such as trimmings that require further valorization. In this study, pork trimmings were transformed with proteases to protein hydrolysates that may find applications as nutritional and/or flavouring ingredients. Four microbial proteases-Flavourzyme, Protamex, Alcalase, and Neutrase were explored to hydrolyze pork trimmings. Flavourzyme, which showed the highest degree of hydrolysis (DH), was selected to optimize the key hydrolytic parameters using response surface methodology (RSM) with Box-Behnken design. The optimal conditions were found to be 6: 100 (enzyme/substrate ratio), 50 °C, and pH 6 for a maximum DH at 48% after 6 h of hydrolysis. The protein hydrolysate was high in free amino acids (17 g/100 g dry weight), of which essential and taste-active amino acids accounted for 42% and 20%, respectively. The obtained hydrolysate may be considered suitable as a nutritional and/or flavouring ingredient.
Collapse
Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore, 117543 Singapore
| | - Pin-Rou Lee
- Kay Lee Pte Ltd, 31 Ubi Road, #01-05, Foodaxis, Singapore, 408694 Singapore.,Occasions Catering Pte Ltd, 1 Senoko Ave, #04-05, Foodaxis, Singapore, 758297 Singapore
| | - Fransisca Taniasuri
- Kay Lee Pte Ltd, 31 Ubi Road, #01-05, Foodaxis, Singapore, 408694 Singapore.,Performance Labs Pte Ltd, 12 Marina View, #21-03/04, Asia Square Tower 2, Singapore, 018961 Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore, 117543 Singapore.,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123 Jiangsu China
| |
Collapse
|
11
|
Cláudia da Costa Rocha A, José de Andrade C, de Oliveira D. Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
12
|
Jerez-Timaure N, Sánchez-Hidalgo M, Pulido R, Mendoza J. Effect of Dietary Brown Seaweed ( Macrocystis pyrifera) Additive on Meat Quality and Nutrient Composition of Fattening Pigs. Foods 2021; 10:foods10081720. [PMID: 34441498 PMCID: PMC8393841 DOI: 10.3390/foods10081720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/21/2022] Open
Abstract
The objective of this study was to evaluate the effects of dietary brown seaweed (Macrocystis pyrifera) additive (SWA) on meat quality and nutrient composition of commercial fattening pigs. The treatments were: Regular diet with 0% inclusion of SWA (CON); Regular diet with 2% SWA (2%-SWA); Regular diet with 4% SWA (4%-SWA). After slaughtering, five carcasses from each group were selected, and longissimus lumborum (LL) samples were taken for meat quality and chemical composition analysis. Meat quality traits (except redness intensity) were not affected (p > 0.05) by treatments. Samples from the 4%-SWA treatment showed the lowest a value than those from the 2%-SWA and CON treatments (p = 0.05). Meat samples from the 4%-SWA group contained 3.37 and 3.81 mg/100 g more of muscle cholesterol than CON and 2% SWA groups, respectively (p < 0.05). The SWA treatments affected (p ≤ 0.05) the content of ash, Mn, Fe, and Cu. The LL samples from 4%-SWA had the highest content of ash; however, they showed 0.13, 0.45, and 0.23 less mg/100 g of Mn, Fe, and Zn, respectively, compared to samples from CON (p ≤ 0.05). Fatty acids composition and macro minerals content (Na, Mg, and K) did not show variation due to the SWA treatments. Further studies are needed to understand the biological effects of these components on adipogenesis, cholesterol metabolism, and mineral deposition in muscle.
Collapse
Affiliation(s)
- Nancy Jerez-Timaure
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
- Correspondence:
| | - Melissa Sánchez-Hidalgo
- Escuela de Graduados, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Rubén Pulido
- Instituto de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | | |
Collapse
|
13
|
Meng D, Yang X, Sun X, Cheng L, Fan Z. Application of antimicrobial peptide Mytichitin‐A in pork preservation during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- De‐Mei Meng
- State Key Laboratory of Food Nutrition and Safety Institute of Health Biotechnology College of Food Science and Engineering Tianjin University of Science & Technology Tianjin People’s Republic of China
| | - Xiao‐Min Yang
- State Key Laboratory of Food Nutrition and Safety Institute of Health Biotechnology College of Food Science and Engineering Tianjin University of Science & Technology Tianjin People’s Republic of China
| | - Xue‐Qing Sun
- State Key Laboratory of Food Nutrition and Safety Institute of Health Biotechnology College of Food Science and Engineering Tianjin University of Science & Technology Tianjin People’s Republic of China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business University (BTBU) Beijing People’s Republic of China
| | - Zhen‐Chuan Fan
- State Key Laboratory of Food Nutrition and Safety Institute of Health Biotechnology College of Food Science and Engineering Tianjin University of Science & Technology Tianjin People’s Republic of China
| |
Collapse
|
14
|
Li KJ, Brouwer-Brolsma EM, Burton-Pimentel KJ, Vergères G, Feskens EJM. A systematic review to identify biomarkers of intake for fermented food products. GENES AND NUTRITION 2021; 16:5. [PMID: 33882831 PMCID: PMC8058972 DOI: 10.1186/s12263-021-00686-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 03/30/2021] [Indexed: 12/22/2022]
Abstract
Background Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established. This is in part due to the limitations of current dietary assessment tools that rely on subjective reporting, making them prone to memory-related errors and reporting bias. The identification of food intake biomarkers (FIBs) bypasses this challenge by providing an objective measure of intake. Despite numerous studies reporting on FIBs for various types of fermented foods and drinks, unique biomarkers associated with the fermentation process (“fermentation-dependent” biomarkers) have not been well documented. We therefore conducted a comprehensive, systematic review of the literature to identify biomarkers of fermented foods commonly consumed in diets across the world. Results After title, abstract, and full-text screening, extraction of data from 301 articles resulted in an extensive list of compounds that were detected in human biofluids following the consumption of various fermented foods, with the majority of articles focusing on coffee (69), wine (69 articles), cocoa (62), beer (34), and bread (29). The identified compounds from all included papers were consolidated and sorted into FIBs proposed for a specific food, for a food group, or for the fermentation process. Alongside food-specific markers (e.g., trigonelline for coffee), and food-group markers (e.g., pentadecanoic acid for dairy intake), several fermentation-dependent markers were revealed. These comprised compounds related to the fermentation process of a particular food, such as mannitol (wine), 2-ethylmalate (beer), methionine (sourdough bread, cheese), theabrownins (tea), and gallic acid (tea, wine), while others were indicative of more general fermentation processes (e.g., ethanol from alcoholic fermentation, 3-phenyllactic acid from lactic fermentation). Conclusions Fermented foods comprise a heterogeneous group of foods. While many of the candidate FIBs identified were found to be non-specific, greater specificity may be observed when considering a combination of compounds identified for individual fermented foods, food groups, and from fermentation processes. Future studies that focus on how fermentation impacts the composition and nutritional quality of food substrates could help to identify novel biomarkers of fermented food intake. Supplementary Information The online version contains supplementary material available at 10.1186/s12263-021-00686-4.
Collapse
Affiliation(s)
- Katherine J Li
- Division of Human Nutrition and Health, Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, Netherlands. .,Food Microbial Systems Research Division, Federal Department of Economic Affairs, Education and Research (EAER), Federal Office for Agriculture (FOAG), Agroscope, Bern, Switzerland.
| | - Elske M Brouwer-Brolsma
- Division of Human Nutrition and Health, Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, Netherlands
| | - Kathryn J Burton-Pimentel
- Food Microbial Systems Research Division, Federal Department of Economic Affairs, Education and Research (EAER), Federal Office for Agriculture (FOAG), Agroscope, Bern, Switzerland
| | - Guy Vergères
- Food Microbial Systems Research Division, Federal Department of Economic Affairs, Education and Research (EAER), Federal Office for Agriculture (FOAG), Agroscope, Bern, Switzerland
| | - Edith J M Feskens
- Division of Human Nutrition and Health, Department of Agrotechnology and Food Science, Wageningen University & Research, Wageningen, Netherlands
| |
Collapse
|
15
|
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl. Meat Sci 2021; 175:108465. [PMID: 33610908 DOI: 10.1016/j.meatsci.2021.108465] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 02/05/2023]
Abstract
The study was to understand the effect of the partial substitution of NaCl by KCl on small molecular metabolites and sensory quality of Xuanwei ham. Thirty green hams were randomly divided into five treatments, and salted with 100% NaCl (I), 70% NaCl+30% KCl (II), 60% NaCl+40% KCl (III), 50% NaCl+50% KCl (IV) and 40% NaCl+60% KCl (V), respectively. With the increase of KCl substitution, the moisture content of Xuanwei ham increased. Non-targeted ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-Q-Exactive-MS) was used to study the effect of partial substitution of NaCl by KCl, and twenty-eight metabolites were identified as markers of small molecular metabolites in the different treatments. KCl substitution promoted the release of tryptophan, histidine, citrulline, lysine, creatine and oleic acid, which contributed to improve the flavor and taste of ham. Therefore, the treatment II and III could reduce the NaCl content of Xuanwei ham by 30% and 40%, and maintained a better sensory acceptability.
Collapse
|
16
|
Song OY, Islam MA, Son JH, Jeong JY, Kim HE, Yeon LS, Khan N, Jamila N, Kim KS. Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authentication via multivariate chemometric analysis. Meat Sci 2020; 172:108344. [PMID: 33096429 DOI: 10.1016/j.meatsci.2020.108344] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 10/04/2020] [Accepted: 10/12/2020] [Indexed: 02/01/2023]
Abstract
The demand of consumers from around the world for natural, nutritional and palatable pork meat is increasing with time. This study analyzed macro (Ca, K, Mg, Na, P), micro (Fe, Zn, Cr, Mn, Ni, Cu, Se, Sr, Cs), trace (Li, Be, V, Co, Ga, Ba, U), and toxic trace (As, Cd, TI, and Pb) elements of pork meat from conventional and animal welfare farms in South Korea. Among the elements analyzed by inductively coupled plasma-optical emission, and mass spectrometric (ICP-OES, ICP-MS) techniques, K, Fe, Mn, and Ni content were higher in animal welfare pork meat. The trace and toxic trace elements content were lower than the standard values. The principal component and linear discriminant analyses (PCA, LDA) explained the highest variance (99.82%, 99.00%) of the group based on toxic elements. These findings can thus be used to evaluate animal welfare and conventional farms pork meat quality in South Korea as well as worldwide.
Collapse
Affiliation(s)
- Ok Yeon Song
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
| | - Md Atikul Islam
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea; Department of Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Ji Hyeon Son
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
| | - Ji Young Jeong
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
| | - Hui Eun Kim
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
| | - Lee Seung Yeon
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
| | - Naeem Khan
- Department of Chemistry, Kohat University of Science & Technology, Kohat 26000, Khyber Pakhtunkhwa, Pakistan
| | - Nargis Jamila
- Department of Chemistry, Shaheed Benazir Bhutto Women University, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Kyong Su Kim
- Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea.
| |
Collapse
|
17
|
Pinchen H, Church S, Strong M, Dimmack L, Powell N, Swan G, Finglas P. Nutrient content of key cuts of pork in the UK. NUTR BULL 2020. [DOI: 10.1111/nbu.12432] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - M. Strong
- Agriculture and Horticulture Development Board Kenilworth UK
| | - L. Dimmack
- Agriculture and Horticulture Development Board Kenilworth UK
| | | | - G. Swan
- Public Health England London UK
| | | |
Collapse
|
18
|
Zhao Y, Tu T, Tang X, Zhao S, Qie M, Chen A, Yang S. Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements. Meat Sci 2020; 165:108129. [PMID: 32234581 DOI: 10.1016/j.meatsci.2020.108129] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 03/12/2020] [Accepted: 03/19/2020] [Indexed: 01/12/2023]
Abstract
The purpose of this study was to verify that the organic status of pork purchased in the markets from four different regions of China can be authenticated by the combined analysis of stable isotopes and multiple elements. Four stable isotope ratios (δ13C, δ15N, δ2H and δ18O) and the concentrations of seven elements (K, Na, Mg, Ca, Fe, Cu and Se) were determined in organic and conventional pork samples from four locations of China. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze stable isotope ratios and multi-element concentrations in pork. Based on the limited database of analytical values, the methodology would be potentially able to confirm whether a sample of pork came from the region and organic status it claimed. These results provide a possibility for authenticity of organic agricultural products from a large scope such as a province even a country.
Collapse
Affiliation(s)
- Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ting Tu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China; College of Food Science and Technology, Nanjing Agricultural University, China
| | - Xiaoyan Tang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengjie Qie
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ailiang Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuming Yang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| |
Collapse
|
19
|
Cao M, Han Q, Zhang J, Zhang R, Wang J, Gu W, Kang W, Lian K, Ai L. An untargeted and pseudotargeted metabolomic combination approach to identify differential markers to distinguish live from dead pork meat by liquid chromatography–mass spectrometry. J Chromatogr A 2020; 1610:460553. [DOI: 10.1016/j.chroma.2019.460553] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 09/10/2019] [Accepted: 09/16/2019] [Indexed: 12/11/2022]
|
20
|
Ángel-Rendón SV, Filomena-Ambrosio A, Cordon-Díaz S, Benítez-Sastoque ER, Sotelo-Díaz LI. Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100164] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
21
|
Seong PN, Kang GH, Cho SH, Park BY, Park NG, Kim JH, Van Ba H. Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:249-256. [PMID: 30056658 PMCID: PMC6325386 DOI: 10.5713/ajas.18.0159] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 05/24/2018] [Accepted: 07/09/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. METHODS After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. RESULTS The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). CONCLUSION Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.
Collapse
Affiliation(s)
- Pil-Nam Seong
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Geun-Ho Kang
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Soo-Huyn Cho
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Beom-Young Park
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Nam-Geon Park
- Subtropical Livestock Research Institute, National Institute of Animal Science, Jeju 63242,
Korea
| | - Jin-Hyoung Kim
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Hoa Van Ba
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| |
Collapse
|
22
|
Xiao Z, Luo Y, Wang G, Ge C, Zhou G, Zhang W, Liao G. 1 H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:429-435. [PMID: 29896775 DOI: 10.1002/jsfa.9204] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 06/05/2018] [Accepted: 06/11/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Boiled Wuding chicken was produced using whole chicken by washing, boiling 1 h with salt, deep frying, and boiling 2 h. The effect of the process on the water-soluble low molecular weight (WLOM) compound profiles of products was characterized using proton nuclear magnetic resonance spectroscopy, and the fatty acid composition of products was analyzed using gas chromatography-mass spectrometry. RESULTS The metabolome was dominated by 49 WLOM compounds, and 22 fatty acid compounds were detected. Principal component (PC)1 and PC2 explained a total of 93.4% and 3% of variance respectively. Compared with the control group, the total WLOM compound and fatty acid contents of the chicken breast were significantly decreased in the other three processing stages (P < 0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine, and acetate (P < 0.05). CONCLUSION These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled, treated chicken had significant effects on fatty acid and WLOM compounds. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhichao Xiao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
| | - Yuting Luo
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Guiying Wang
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Changrong Ge
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - Guozhou Liao
- Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming, China
| |
Collapse
|
23
|
Diserens G, Hertig D, Vermathen M, Legeza B, Flück CE, Nuoffer JM, Vermathen P. Metabolic stability of cells for extended metabolomical measurements using NMR. A comparison between lysed and additionally heat inactivated cells. Analyst 2018; 142:465-471. [PMID: 28074201 DOI: 10.1039/c6an02195f] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
NMR measurements for metabolic characterization of biological samples like cells, biopsies or plasma, may take several hours for advanced methods. Preanalytical issues, such as sample preparation and stability over the measurement time, may have a high impact on metabolite content, and potentially lead to misinterpretation. The aim of this study was therefore to investigate by 1H HR-MAS NMR the impact of different cell handling preparation protocols on the stability of the cell metabolite content over the measurement time. For this purpose, the metabolite content of fibroblasts and adrenal cells were measured at different time points after lysis and after additional heating. Interestingly the results showed similar metabolite concentrations between lysed and lysed-heated cells at the beginning of the measurement, but increasing differences after some hours of measurement. In lysed cells, metabolism was ongoing, producing metabolite changes over time, contrary to a stable metabolite content of the lysed-heated cells. These results were confirmed in both fibroblasts and adrenal cells. Therefore, in order to minimize metabolite content modifications over the measurement time, it is suggested to use cell lysis in combination with heat inactivation for extended HR-MAS NMR measurements.
Collapse
Affiliation(s)
- G Diserens
- Departments of Clinical Research and Radiology, University of Bern, Bern, Switzerland.
| | - D Hertig
- Department of Chemistry and Biochemistry, University of Bern, Bern, Switzerland and University Institute of Clinical Chemistry, Bern University Hospital, Bern, Switzerland
| | - M Vermathen
- Department of Chemistry and Biochemistry, University of Bern, Bern, Switzerland
| | - B Legeza
- Pediatric Endocrinology and Diabetology of the Department of Pediatrics and Department of Clinical Research, University of Bern, Bern, Switzerland
| | - C E Flück
- Pediatric Endocrinology and Diabetology of the Department of Pediatrics and Department of Clinical Research, University of Bern, Bern, Switzerland
| | - J M Nuoffer
- University Institute of Clinical Chemistry, Bern University Hospital, Bern, Switzerland
| | - P Vermathen
- Departments of Clinical Research and Radiology, University of Bern, Bern, Switzerland.
| |
Collapse
|
24
|
Xiao Z, Ge C, Zhou G, Zhang W, Liao G. 1H NMR-based metabolic characterization of Chinese Wuding chicken meat. Food Chem 2018; 274:574-582. [PMID: 30372981 DOI: 10.1016/j.foodchem.2018.09.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 08/26/2018] [Accepted: 09/01/2018] [Indexed: 12/31/2022]
Abstract
The aim of this study was to evaluate the chemical composition of precursor flavor substance of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic composition of chicken meat was studied using 1H nuclear magnetic resonance (NMR) spectroscopy. Compared with 110 days, the total metabolite content was significantly higher in other four periods for the chicken breast and leg meat (P < 0.01). Organic acid and small peptides were the two most metabolites for the chicken breast and leg meat. Comprehensive multivariate data analysis showed significant differences about precursor substance between the chicken samples of 230 days and other four ages including lactate, creatine, IMP, glucose, carnosine, anserine, taurine and glutamine (P < 0.05). These results contribute to a further understanding of changes in chicken meat metabolism as chicken ages, which could be used to help assess the quality of chicken meat.
Collapse
Affiliation(s)
- Zhichao Xiao
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Changrong Ge
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Jiangsu, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Guozhou Liao
- Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| |
Collapse
|
25
|
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
|
26
|
Palma-Granados P, Haro A, Lara L, Aguilera JF, Nieto R, Seiquer I. Differences on meat colour and composition between ‘Landrace × Large White’ and ‘Iberian’ pigs under identical nutritional and management conditions. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16375] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In pig production, factors such as nutritional system and genotype affect quality characteristics of meat. This study was aimed to evaluate differences in nutritional composition and colour of meat between Iberian (IB) and Landrace × Large White (LLW) pigs reared under identical nutrition and management conditions. Nutrient composition, mineral content, fatty acid profile and instrumental colour of two muscles (longissimus thoracis and biceps femoris) were examined at two growing stages (50- and 115-kg weight). Significant differences were found in relation to genotype. IB muscles contained higher amounts of intramuscular fat, dry matter, monounsaturated fatty acids, iron and zinc, and were redder (higher a* value) and with less colour saturation (lower hue angle), than those from LLW pigs. Significant relationships between colour coordinates with the mineral content and the lipid profile of muscles were found: redness was mainly linked to iron, zinc and monounsaturated fatty acids levels, whereas yellowness was positively related with copper, polyunsaturated fatty acids and linoleic acid level. The results of the present study support that muscles from the IB pig genotype have special characteristics, which may enhance the overall quality of meat compared with conventional or high-lean porcine breeds, even under identical management system, due to its particular fat composition and colour attributes.
Collapse
|
27
|
Rahmdel S, Farahbod B, Mazloomi SM, Sagheb MM, Babajafari S, Abdollahzadeh SM. Dietary intake of phosphorous and protein in Shiraz, Iran: A comparison of three assessment methods. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.05.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
28
|
Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression. Meat Sci 2017; 124:84-94. [DOI: 10.1016/j.meatsci.2016.11.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 11/07/2016] [Accepted: 11/08/2016] [Indexed: 11/18/2022]
|
29
|
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
|
30
|
Lin J, Hua B, Xu Z, Li S, Ma C. The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt. Korean J Food Sci Anim Resour 2016; 36:558-65. [PMID: 27621698 PMCID: PMC5018517 DOI: 10.5851/kosfa.2016.36.4.558] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 02/22/2016] [Accepted: 05/31/2016] [Indexed: 12/30/2022] Open
Abstract
The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.
Collapse
Affiliation(s)
- Jinzhong Lin
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd., Shanghai 200436, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Baozhen Hua
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd., Shanghai 200436, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Zhiping Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd., Shanghai 200436, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Sha Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd., Shanghai 200436, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Chengjie Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd., Shanghai 200436, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
31
|
Effect of organic and conventional rearing system on the mineral content of pork. Meat Sci 2016; 118:103-7. [DOI: 10.1016/j.meatsci.2016.03.030] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 03/15/2016] [Accepted: 03/31/2016] [Indexed: 11/20/2022]
|
32
|
De Prados M, Garcia-Perez J, Benedito J. Ultrasonic characterization and online monitoring of pork meat dry salting process. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
33
|
Jung S, Lee H, Hwang H, Lim D, Lee C, Jo C. Influence of bone fracture incidence on the quality of pork semimembranous muscle. ACTA ACUST UNITED AC 2015. [DOI: 10.7744/cnujas.2015.42.2.125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
34
|
Havenetidis K. The use of creatine supplements in the military. J ROY ARMY MED CORPS 2015; 162:242-8. [DOI: 10.1136/jramc-2014-000400] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Accepted: 03/08/2015] [Indexed: 01/06/2023]
|
35
|
Reig M, Aristoy MC, Toldrá F. Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
36
|
Tomović VM, Vujadinović DD, Grujić RP, Jokanović MR, Kevrešan ŽS, Škaljac SB, Šojić BV, Tasić TA, Ikonić PM, Hromiš NM. Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12422] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vladimir M. Tomović
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | | | - Radoslav P. Grujić
- Faculty of Technology; University of East Sarajevo; Zvornik Bosnia and Herzegovina
| | - Marija R. Jokanović
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Žarko S. Kevrešan
- Institute for Food Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Snežana B. Škaljac
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Branislav V. Šojić
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Tatjana A. Tasić
- Institute for Food Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Predrag M. Ikonić
- Institute for Food Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Nevena M. Hromiš
- Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| |
Collapse
|