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Zhang W, Jiang X, Liu L, Zhao Y, Bai F, Wang J, Gao R, Xu X. The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar. Food Chem 2024; 460:140585. [PMID: 39111141 DOI: 10.1016/j.foodchem.2024.140585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 07/02/2024] [Accepted: 07/22/2024] [Indexed: 09/05/2024]
Abstract
The oxidation-induced phospholipids (PLs) underwent structural and compositional analysis, alongside the establishment of a simulation system to verify the link between phospholipid oxidation and flavor substances formation in sturgeon caviar. Structural alterations of PLs were tracked using 31P and 1H nuclear magnetic resonance (NMR), electron spin resonance spectroscopy (ESR), and Raman spectroscopy. The findings revealed a reduction in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 82.3% and 10.4% to 58.2% and 5.8% respectively. Free radical signals exhibited an initial increase followed by a decrease. The diminished intensity in Raman spectra at 970 and 1080 cm-1 indicated reduced fat unsaturation attributable to PLs oxidation. Correlation analysis highlighted a significant association between PC and PE containing C22:6, C20:5, C20:4, and C18:2 with flavor substances, suggesting their role as key precursors for flavor development. This study established a theoretical basis for understanding the change of flavor quality in sturgeon caviar during storage.
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Affiliation(s)
- Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Xinyu Jiang
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Fan Bai
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Jinlin Wang
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
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2
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Liu L, Liu Y, Bai F, Wang J, Xu H, Jiang X, Lu S, Wu J, Zhao Y, Xu X. Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar ( Acipenser gueldenstaedtii) during refrigeration storage. Food Chem X 2024; 23:101688. [PMID: 39176039 PMCID: PMC11339060 DOI: 10.1016/j.fochx.2024.101688] [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: 04/04/2024] [Revised: 05/31/2024] [Accepted: 07/21/2024] [Indexed: 08/24/2024] Open
Abstract
Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4-6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC-MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yihuan Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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3
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Liu Y, Ma J, Xu J, Li P, Wang D, Zhang M, Geng Z. A study on the catalytic domain of pork phospholipase A 2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide. Int J Biol Macromol 2024; 270:132516. [PMID: 38768921 DOI: 10.1016/j.ijbiomac.2024.132516] [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: 02/01/2024] [Revised: 05/16/2024] [Accepted: 05/17/2024] [Indexed: 05/22/2024]
Abstract
Endogenous phospholipase A2 (PLA2) plays an important role in phospholipids degradation during cured meat products manufacturing. The present study was undertaken to reveal more information about the endogenous PLA2 in muscles and its role in degradation of intramuscular phospholipids. With the catalytic domain of pork calcium-independent PLA2 (iPLA2cd), impacts of physic-chemical factors on the activity were investigated and substrate specificity of the enzyme were tested respectively. The optimum temperature and pH of pork iPLA2cd were 40 °C and 7.5, respectively. The iPLA2cd could be stimulated by adequate contents of NaCl and ATP, and inhibited by CaCl2 and NaNO2. For native phospholipids, the iPLA2cd was of a little higher affinity towards phosphatidylcholine (PC) than phosphatidylethanolamine (PE), phosphoserine (PS) and phosphatidylinositol (PI). The iPLA2cd could preferentially hydrolyze peroxidized PC over the native PC. The results would help better understand the degradation of phospholipids and the role played by endogenous enzymes during meat products manufacturing.
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Affiliation(s)
- Yu Liu
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jingjing Ma
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Jiamei Xu
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Pengpeng Li
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Daoying Wang
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Muhan Zhang
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Zhiming Geng
- Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
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4
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Xu L, Liu C, Li S, Xu J, Liu H, Zheng X, Zhang D, Chen L. Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage. Food Res Int 2023; 169:112916. [PMID: 37254350 DOI: 10.1016/j.foodres.2023.112916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
This investigation aims to elucidate the roles of lipids on the volatilome evolution of postmortem lamb and its possible modulated mechanism behind. Firstly, the physicochemical properties were evaluated as coordinating role of flavor quality, and results suggested that chilled storage improved tenderness of muscle tissue and induced color variation of lamb. According to multivariate results, the pattern shifts of volatile profile of chilled lamb could be differentiated successfully. Besides, the potential differential aroma-active compounds were identified, including up-regulated heptanol, 1-octen-3-ol, 6-methyl-2-heptanone, 3-heptanone, 2-pentyl furan and octanol in early stage of storage (days 0-3) and down-regulated hexanal, pentanal, hexanol, octanol, 6-methy-2-heptanone, heptanol, 1-octen-3-ol and benzaldehyde in later stage of storage (days 3-7). Then, discriminant analysis recognized the differential lipid species corresponding to different stages of lamb flavor development, involving phospholipids, sphingolipids, glycerolipids and fatty acyls. Herein, the degradation of acyl carnitine and diglyceride may be an important pathway that contributed to volatilome evolution of postmortem lamb in the early stage of storage. These results demonstrated a potential relationship between headspace volatilome and lipidome evolutions, providing a comprehensive understanding for development of lipid-derived volatile compounds of chilled lamb and useful for lamb characteristic flavor quality evaluation and control in future.
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Affiliation(s)
- Le Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunyou Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinrong Xu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Lv J, Ma J, Liu Y, Li P, Wang D, Geng Z, Xu W. Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes. Food Chem 2023; 417:135914. [PMID: 36933423 DOI: 10.1016/j.foodchem.2023.135914] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 03/04/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 °C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycerophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.
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Affiliation(s)
- Jingxiu Lv
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China
| | - Jingjing Ma
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Yu Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China
| | - Pengpeng Li
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, PR China.
| | - Zhiming Geng
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China
| | - Weimin Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China
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Fu Y, Cao S, Yang L, Li Z. Flavor formation based on lipid in meat and meat products: A review. J Food Biochem 2022; 46:e14439. [PMID: 36183160 DOI: 10.1111/jfbc.14439] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/26/2022] [Accepted: 09/19/2022] [Indexed: 01/14/2023]
Abstract
Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. PRACTICAL APPLICATIONS: Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.
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Affiliation(s)
- Yinghua Fu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Shenyi Cao
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Li Yang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Zhenglei Li
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, China
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Wang J, Chen Y, Zhao L, Fang X, Zhang Y. Lipidomics reveals the molecular mechanisms underlying the changes in lipid profiles and lipid oxidation in rape bee pollen dried by different methods. Food Res Int 2022; 162:112104. [DOI: 10.1016/j.foodres.2022.112104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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8
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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] [Grants] [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.
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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
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Li XM, Deng JY, Wu Y, Nie W, Wang ZM, Zhou H, Xu BC. Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective. Food Res Int 2022; 156:111349. [DOI: 10.1016/j.foodres.2022.111349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 05/01/2022] [Accepted: 05/03/2022] [Indexed: 11/04/2022]
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10
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TOMÉ AC, MÁRSICO ET, SILVA GSD, COSTA DPD, GUIMARÃES JDT, RAMOS GLDPA, ESMERINO EA, SILVA FAD. Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.62622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed. J Proteomics 2021; 248:104331. [PMID: 34303863 DOI: 10.1016/j.jprot.2021.104331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 06/02/2021] [Accepted: 07/11/2021] [Indexed: 12/23/2022]
Abstract
This study describes the association between meat tenderness and abundance of soluble muscle proteins in Nellore bulls (Bos indicus) using a proteomic approach. We evaluated shear force (SF) of Longissimus thoracis muscle 24 h after slaughter and selected three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7 kg), moderately tough (TO; SF = 5.6 ± 0.7 kg) and very tough meat (TO+; SF = 7.9 ± 1.4 kg). Proteome was investigated by two-dimensional electrophoresis (2D-PAGE) in combination with electrospray ionization-tandem mass spectrometry (ESI-MS/MS). The metabolic proteins triosephosphate isomerase (TPI1) and phosphoglucomutase 1 (PGM1), the structural protein profilin 1 (PFN1), and cytosol aminopeptidase (LAP3) were up-regulated (P < 0.05) in the TE meat group when compared to the TO and TO+ groups. Actin structural proteins (ACTA1, ACTB, and ACTG1), the oxidative stress protein peroxiredoxin (PRDX6, PRDX2, PRDX1, and PARK7), heat shock protein isoforms, and co-chaperones (CDC37 and STIP1) were up-regulated (P < 0.05) in the TO and TO+ meat groups. In addition, we also identified proteins PFN1, LAP3, PRDX1, PRDX2, HSPD1, and ARHGDIA to be associated with beef tenderness. The results reported herein demonstrated that meat tenderness in Nellore cattle depends on the modulation and expression of a set of proteins involved in different biological pathways. SIGNIFICANCE: The manuscript entitled "Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed" describes a classical proteomics work using two-dimensional gel electrophoresis (2D-PAGE), followed by mass spectrometry coupled to electrospray ionization ion trap (ESI-MS/MS) in order to understand the biochemical engineering involved in the process of meat tenderness. We evaluated shear force (SF) of Longissimus thoracis muscle samples of Nellore cattle (n = 90) and select three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7), moderately tough (TO; SF = 5.6 ± 0.7) and very tough meat (TO+; SF = 7.9 ± 1.4). The proteomic approach allowed observing that meat tenderness is influenced by structural proteins (ACTA1, ACTG1, ACTB, MYL1 and PFN1), co-chaperones (CDC37 and STIP1), heat shock proteins (HSP90AA1, HSP90AB1, HSPD1, HSPA1L, HSPA1A and HSPB1), regulatory protein (ARHGDIA), metabolic proteins (TPI1 and PGM1) and oxidative stress proteins (PRDX1, PRDX2, PRDX6, PARK7). Our results suggest that meat tenderness in Nellore depends on the modulation and expression of a set of proteins involved in different biological pathways.
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12
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Liu R, Wu GY, Li KY, Ge QF, Wu MG, Yu H, Wu SL, Bao WB. Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem. Foods 2021; 10:foods10040733. [PMID: 33808327 PMCID: PMC8066169 DOI: 10.3390/foods10040733] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 01/06/2023] Open
Abstract
In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied. The PSE and RFN groups were screened out based on the differences in their pH and lightness (L*) at 1 h, and their purge loss at 24 h postmortem. Based on the measured MFI, desmin degradation, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, PSE meat presented more significant changes in the myofibrillar protein fraction compared to RFN meat during postmortem aging. Through liquid chromatograph-mass spectrometer/mass spectrometer (LC-MS/MS) analysis, a total of 172 differential proteins were identified, among which 151 were up-regulated and 21 were down-regulated in the PSE group. The differential proteins were muscle contraction, motor proteins, microfilaments, microtubules, glycolysis, glycogen metabolism, energy metabolism, molecular chaperones, transport, and enzyme proteins. The AMP activated protein kinase (AMPK) signaling pathway, HIF-1 signaling pathway, calcium signaling pathway, and PI3K-Akt signaling pathway were identified as the significant pathways related to meat quality. This study suggested that the different changes of the myofibrillar protein fraction were involved in the biochemical metabolism in postmortem muscle, which may contribute to the molecular understanding of PSE meat formation.
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Affiliation(s)
- Rui Liu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
- Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
| | - Guo-Yue Wu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Ke-Yue Li
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Qing-Feng Ge
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
- Correspondence: (Q.-F.G.); (W.-B.B.); Tel.: +86-0514-89786171 (Q.-F.G.)
| | - Man-Gang Wu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Hai Yu
- Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (R.L.); (G.-Y.W.); (K.-Y.L.); (M.-G.W.); (H.Y.)
| | - Sheng-Long Wu
- Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
| | - Wen-Bin Bao
- Jiangsu Key Laboratory of Animal Genetic Breeding and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
- Correspondence: (Q.-F.G.); (W.-B.B.); Tel.: +86-0514-89786171 (Q.-F.G.)
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Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles. Food Chem 2020; 313:125956. [PMID: 31923864 DOI: 10.1016/j.foodchem.2019.125956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 11/06/2019] [Accepted: 11/24/2019] [Indexed: 01/22/2023]
Abstract
Crude enzymes were extracted from beef, pork and chicken and were employed to hydrolyze 1-palmitoyl-2-linoleoyl-phosphatidylcholine (PLPC) and oxidized PLPC, i.e. hydroperoxide of PLPC (PLPC-OOH) and hydroxide of PLPC (PLPC-OH). HPLC-ELSD and ESI-MS were used to characterize and determinate hydrolytic products. After hydrolysis at 37 °C for 180 min, 26.8 ~ 27.4%, 21.6 ~ 22.8% and 17.8 ~ 19.0% of substrates were hydrolyzed by crude enzymes from beef, pork and chicken, respectively. Phospholipase A2 (PLA2) was the major contributor to hydrolysis, which accounted for 47.8 ~ 49.6%, 45.8 ~ 48.7% and 46.6 ~ 46.8% of hydrolysis of PLPC, PLPC-OOH and PLPC-OH, respectively. Crude enzymes demonstrated almost same specificities towards PLPC, PLPC-OOH and PLPC-OH. Under actions of crude enzymes, hydroperoxyoctadecadienoic acids (HpODE) and hydroxyoctadecadienoic acids (HODE) were yielded as hydrolytic products of PLPC-OOH and PLPC-OH, respectively. These finding would be helpful to better understand the fate of hydroperoxides of phospholipids and formation of HODE during meat products manufacturing.
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14
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Zhao Q, Lv DD, Cao TM, Zhou DY, Shahidi F. Effect of Ice Storage on the Chemical Composition and Lipid Quality in Fat Greenling (Hexagrammos otakii) and Black Rockfish (Sebastes schlegelii). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Dan-Dan Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Tian-Ming Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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15
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Zhou X, Zhou DY, Liu ZY, Yin FW, Liu ZQ, Li DY, Shahidi F. Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage. Food Chem 2019; 272:109-116. [DOI: 10.1016/j.foodchem.2018.08.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 08/03/2018] [Accepted: 08/06/2018] [Indexed: 12/12/2022]
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16
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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Sci 2018; 137:244-257. [DOI: 10.1016/j.meatsci.2017.11.018] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/12/2017] [Accepted: 11/14/2017] [Indexed: 12/28/2022]
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17
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Comparative genome-wide methylation analysis of longissimus dorsi muscles between Japanese black (Wagyu) and Chinese Red Steppes cattle. PLoS One 2017; 12:e0182492. [PMID: 28771560 PMCID: PMC5542662 DOI: 10.1371/journal.pone.0182492] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Accepted: 07/07/2017] [Indexed: 12/02/2022] Open
Abstract
DNA methylation is an important epigenetic mechanism involved in expression of genes in many biological processes including muscle growth and development. Its effects on economically important traits are evinced from reported significant differences in meat quality traits between Japanese black (Wagyu) and Chinese Red Steppes cattle, thus presenting a unique model for analyzing the effects of DNA methylation on these traits. In the present study, we performed whole genome DNA methylation analysis in the two breeds by whole genome bisulfite sequencing (WGBS). Overall, 23150 differentially methylated regions (DMRs) were identified which were located in 8596 genes enriched in 9922 GO terms, of which 1046 GO terms were significantly enriched (p<0.05) including lipid translocation (GO: 0034204) and lipid transport (GO: 0015914). KEGG analysis showed that the DMR related genes were distributed among 276 pathways. Correlation analysis found that 331 DMRs were negatively correlated with the expression levels of differentially expressed genes (DEGs) with 21 DMRs located in promoter regions. Our results identified novel candidate DMRs and DEGs correlated with meat quality traits, which will be valuable for future genomic and epigenomic studies of muscle development and for marker assisted selection of meat quality traits.
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18
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Ren S, Li P, Geng Z, Sun C, Song H, Wang D, Zhang M, Liu F, Xu W. Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1276112] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Shuang Ren
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. China
| | - Pengpeng Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Zhiming Geng
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Hui Song
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing, P. R. China
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Song H, Wu H, Geng Z, Sun C, Ren S, Wang D, Zhang M, Liu F, Xu W. Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0470-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Zhang M, Wang D, Geng Z, Bian H, Liu F, Zhu Y, Xu W. The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. Food Chem 2014; 165:337-41. [DOI: 10.1016/j.foodchem.2014.05.111] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2014] [Revised: 04/28/2014] [Accepted: 05/19/2014] [Indexed: 12/18/2022]
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