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Zhang Y, Ge H, Yu Y, Gao H, Fan X, Li Q, Zhou Z. Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers. Food Chem X 2024; 22:101406. [PMID: 38707782 PMCID: PMC11066599 DOI: 10.1016/j.fochx.2024.101406] [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: 01/06/2024] [Revised: 04/18/2024] [Accepted: 04/21/2024] [Indexed: 05/07/2024] Open
Abstract
We aimed to explore the effect of salidroside (SAL) on meat quality, antioxidant capacity, and lipid metabolism in broilers. The results demonstrated that SAL significantly reduced the yellowness (b*), shear force, cooking loss, drip loss, MDA, TBARS, and carbonyl content in breast (P < 0.05), while increasing the pH value (P < 0.05), suggesting an improvement in meat quality. SAL lowered the lipid contents in liver and serum (P < 0.05), while increasing the proportion of unsaturated fatty acids in breast (P < 0.05), indicating effective regulation of lipid metabolism by SAL. SAL increased the activity of antioxidant enzymes and the expression of antioxidant genes in both liver and muscle (P < 0.05). Additionally, SAL improved the meat quality and antioxidant capacity of breast subjected to repeated freeze-thaw treatment. SAL may enhance meat quality by improving antioxidative stability and regulating lipid metabolism, potentially serving as a dietary supplement for broilers.
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Affiliation(s)
- Yanyan Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hongfan Ge
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yaling Yu
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hang Gao
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoli Fan
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qiao Li
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhenlei Zhou
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China
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Shahrajabian MH, Sun W. The Golden Spice for Life: Turmeric with the Pharmacological Benefits of Curcuminoids Components, Including Curcumin, Bisdemethoxycurcumin, and Demethoxycurcumins. Curr Org Synth 2024; 21:665-683. [PMID: 37287298 DOI: 10.2174/1570179420666230607124949] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 06/09/2023]
Abstract
BACKGROUND Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, is a perennial rhizomatous plant of tropical and subtropical regions. The three major chemical components responsible for the biological activities of turmeric are curcumin, demethoxycurcumin, and bisdemethoxycurcumin. METHODS The literature search included review articles, analytical studies, randomized control experiments, and observations, which have been gathered from various sources, such as Scopus, Google Scholar, PubMed, and ScienceDirect. A review of the literature was carried out using the keywords: turmeric, traditional Chinese medicine, traditional Iranian medicine, traditional Indian medicine, curcumin, curcuminoids, pharmaceutical benefits, turmerone, demethoxycurcumin, and bisdemethoxycurcumin. The main components of the rhizome of the leaf are α-turmerone, β-turmerone, and arturmerone. RESULTS The notable health benefits of turmeric are antioxidant activity, gastrointestinal effects, anticancer effects, cardiovascular and antidiabetic effects, antimicrobial activity, photoprotector activity, hepatoprotective and renoprotective effects, and appropriate for the treatment of Alzheimer's disease and inflammatory and edematic disorders. DISCUSSION Curcuminoids are phenolic compounds usually used as pigment spices with many health benefits, such as antiviral, antitumour, anti-HIV, anti-inflammatory, antiparasitic, anticancer, and antifungal effects. Curcumin, bisdemethoxycurcumin, and demethoxycurcumin are the major active and stable bioactive constituents of curcuminoids. Curcumin, which is a hydroponic polyphenol, and the main coloring agent in the rhizomes of turmeric, has anti-inflammatory, antioxidant, anti-cancer, and anticarcinogenic activities, as well as beneficial effects for infectious diseases and Alzheimer's disease. Bisdemethoxycurcumin possesses antioxidant, anti-cancer, and anti-metastasis activities. Demethoxycurcumin, which is another major component, has anti-inflammatory, antiproliferative, and anti-cancer activities and is the appropriate candidate for the treatment of Alzheimer's disease. CONCLUSION The goal of this review is to highlight the health benefits of turmeric in both traditional and modern pharmaceutical sciences by considering the important roles of curcuminoids and other major chemical constituents of turmeric.
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Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
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3
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Sobeková A, Piešová E, Maková Z, Szabóová R, Sopková D, Andrejčáková Z, Vlčková R, Faixová D, Faixová Z. Duration of the Flaxseed Supplementation Affects Antioxidant Defence Mechanisms and the Oxidative Stress of Fattening Pigs. Vet Sci 2023; 10:586. [PMID: 37756108 PMCID: PMC10535897 DOI: 10.3390/vetsci10090586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/28/2023] [Accepted: 09/14/2023] [Indexed: 09/28/2023] Open
Abstract
This study was conducted to investigate the effect of the duration of a flaxseed diet on fattening pigs' antioxidant defence mechanism in blood and tissues. Eighteen 20-week-old Landrace breed fattening pigs (BW 76.61 ± 2.30 kg) were divided into three groups of six animals. The control group was fed a basal diet. The FS3 group was fed the basal diet supplemented with 10% flaxseed for 3 weeks. The FS6 group received the same basal diet with flaxseed for 6 weeks. The total antioxidant capacity of the blood, measured as the total antioxidant status (TAS), total plasma antioxidant capacity (FRAP), reactive oxygen metabolites (dROMs) and total antioxidant capacity (PAT), was not affected by the flaxseed diet. The superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) activities were significantly decreased in the FS3 pigs in the heart (p < 0.05). However, in the FS3 group, the glutathione-S-transferase (GST) activity significantly increased compared to the control, but in the FS6 group, the activity was inhibited (p < 0.05). In the muscle, the CAT and GST activity was significantly decreased in the FS3 group (p < 0.05). The thiobarbituric acid reactive substance (TBARS) content was significantly reduced in the brain, muscle and heart in the FS3 group(p < 0.05). In FS6, the TBARS content significantly increased in the heart and brain (p < 0.05). Our results showed that the health effect of a flaxseed diet is significantly conditioned by the length of the flaxseed addition.
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Affiliation(s)
- Anna Sobeková
- Department of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia;
| | - Elena Piešová
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
| | - Zuzana Maková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
| | - Renáta Szabóová
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
| | - Drahomíra Sopková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
| | - Zuzana Andrejčáková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
| | - Radoslava Vlčková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
| | - Dominika Faixová
- Department of Pharmaceutical Technology, Pharmacognosy and Botany, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia;
| | - Zita Faixová
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia; (E.P.); (Z.M.); (R.S.); (D.S.); (Z.A.); (R.V.)
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Promwee A, Chinarak K, Panpipat W, Panya A, Phonsatta N, Harcet M, Chaijan M. Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil ( Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets. Foods 2023; 12:3474. [PMID: 37761183 PMCID: PMC10529308 DOI: 10.3390/foods12183474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/09/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Herein, the effect of supplementing ground sago palm trunk (GSPT) with varying concentrations of plant-based ingredients (PIs), including rice bran (RB), soybean meal (SM), and perilla seed (PS), on the nutritional profile of sago palm weevil larvae (SPWL) was investigated. Increased PS intake induced an increase in α-linolenic acid level and a reduction in the n-6/n-3 ratio in SPWL (p < 0.05). The presence of fatty acids in SPWL was determined predominantly by the fatty acid profile in the feed. The activities of Δ5 + Δ6 desaturases and thioesterase were not different among SPWL fed different diets (p < 0.05); however, PI intake resulted in low suppression of fads2 gene expression. RB, SM, and PS at the appropriate concentrations of 17.5%, 8.8%, and 7.0% in GSPT (F3 diet), respectively, boosted both protein quantity and quality of SPWL, as indicated by higher levels of essential amino acids, particularly lysine, than the FAO protein reference. Therefore, incorporating PIs into a regular diet is a viable method for enhancing the nutritional value and sustainability of farm-raised SPWL as a potential alternative source of high-quality lipid and protein.
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Affiliation(s)
- Athakorn Promwee
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
| | - Khanittha Chinarak
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; (A.P.); (N.P.)
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; (A.P.); (N.P.)
| | - Matija Harcet
- Division of Molecular Biology, Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
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Tadesse D, Retta N, Girma M, Ndiwa N, Dessie T, Hanotte O, Getachew P, Dannenberger D, Maak S. Yolk Fatty Acid Content, Lipid Health Indices, and Oxidative Stability in Eggs of Slow-Growing Sasso Chickens Fed on Flaxseed Supplemented with Plant Polyphenol Extracts. Foods 2023; 12:foods12091819. [PMID: 37174357 PMCID: PMC10178081 DOI: 10.3390/foods12091819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Previous attempts to increase the level of flaxseed in hens' diet for the production of n-3 polyunsaturated fatty acids (n-3 PUFAs)-enriched eggs have been commonly associated with undesirable effects on production efficiency, lipid health indices, and oxidative stability of eggs, requiring adequate research attention. This study investigated the effects of feeding a moderate level of flaxseed (FS) and plant polyphenol extracts (PPEs) on fatty acid content, oxidative stability, and lipid health indices in eggs of slow-growing Sasso T451A laying hens. One hundred and five hens were assigned to five groups (seven replicates of three) and fed on FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia), and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diets. The egg yolk content of eicosapentaenoic acid (EPA, C20:5 n-3) in the DA8, TS8, and CD8 diets and docosahexaenoic acid (DHA, C22:6 n-3) in TS8 and CD8 diets significantly (p < 0.05) increased compared with the FS diet. The FS diet significantly increased the malondialdehyde (MDA) content in egg yolks, whereas the TS8 diet decreased it by 67% (p < 0.05). Little difference was observed in yolk fatty acid content between cooked and raw eggs. Production of n-3 PUFA-enriched eggs with favorable lipid health indices was possible through inclusion of PPEs extracted from local plant species grown in Ethiopia and a moderate dose of flaxseed in the diet of laying hens.
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Affiliation(s)
- Desalew Tadesse
- Department of Animal Production and Welfare, Mekelle University, Mekelle 231, Ethiopia
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa 1176, Ethiopia
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
| | - Negussie Retta
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa 1176, Ethiopia
| | - Mekonnen Girma
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
| | - Nicholas Ndiwa
- Research Methods Group, International Livestock Research Institute (ILRI), Nairobi 30709, Kenya
| | - Tadelle Dessie
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
| | - Olivier Hanotte
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
- Center for Tropical Livestock Genetics and Health (CTLGH), The Roslin Institute, Edinburgh EH25 9RG, UK
- School of Life Sciences, University of Nottingham, Nottingham NG72UH, UK
| | - Paulos Getachew
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa 1176, Ethiopia
| | - Dirk Dannenberger
- Research Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany
| | - Steffen Maak
- Research Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany
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Uleman JF, Mancini E, Al-Shama RF, te Velde AA, Kraneveld AD, Castiglione F. A multiscale hybrid model for exploring the effect of Resolvin D1 on macrophage polarization during acute inflammation. Math Biosci 2023; 359:108997. [PMID: 36996999 DOI: 10.1016/j.mbs.2023.108997] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023]
Abstract
Dysregulated inflammation underlies various diseases. Specialized pro-resolving mediators (SPMs) like Resolvin D1 (RvD1) have been shown to resolve inflammation and halt disease progression. Macrophages, key immune cells that drive inflammation, respond to the presence of RvD1 by polarizing to an anti-inflammatory type (M2). However, RvD1's mechanisms, roles, and utility are not fully understood. This paper introduces a gene-regulatory network (GRN) model that contains pathways for RvD1 and other SPMs and proinflammatory molecules like lipopolysaccharides. We couple this GRN model to a partial differential equation - agent-based hybrid model using a multiscale framework to simulate an acute inflammatory response with and without the presence of RvD1. We calibrate and validate the model using experimental data from two animal models. The model reproduces the dynamics of key immune components and the effects of RvD1 during acute inflammation. Our results suggest RvD1 can drive macrophage polarization through the G protein-coupled receptor 32 (GRP32) pathway. The presence of RvD1 leads to an earlier and increased M2 polarization, reduced neutrophil recruitment, and faster apoptotic neutrophil clearance. These results support a body of literature that suggests that RvD1 is a promising candidate for promoting the resolution of acute inflammation. We conclude that once calibrated and validated on human data, the model can identify critical sources of uncertainty, which could be further elucidated in biological experiments and assessed for clinical use.
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In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens. Foods 2022; 12:foods12010115. [PMID: 36613331 PMCID: PMC9818817 DOI: 10.3390/foods12010115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Adding flaxseed was found to decrease oxidative stability in feed and increase the antioxidant needs of chicken. This has also been associated with a decrease in the nutritional value and oxidative stability of meat if sufficient dietary antioxidants are not included. Furthermore, dietary flaxseed has been explored in fast-growing chickens as such studies are limited with slow-growing chickens. Thus, this study aimed to evaluate the effects of feeding plant polyphenol extracts as an antioxidant alongside flaxseed on fatty acid content, oxidative stability, and lipid health indices in breast muscle of slow-growing Sasso T451A dual-purpose chicken. A total of 126 chickens assigned to six groups (seven replicates of three) were fed on NC (control and no antioxidants), FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia) and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diet. Feeding on CD8 and VE8 in raw and TS8, CD8 and VE8 diets in cooked breast muscle increased (p < 0.05) the C22:6n − 3 (DHA) and C20:5n − 3 (EPA) contents compared to the FS diet. Feeding FS increased (p < 0.05) the malondialdehyde (MDA) content in breast muscle, whereas TS8 in cooked and raw and CD8 and DA8 diets in raw breast muscle decreased it (p < 0.05). No added benefit was observed in feeding VE8 over plant extracts in terms of improving fatty acid composition and lipid health indices and reducing lipid oxidation in breast meat.
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Untea AE, Turcu RP, Saracila M, Vlaicu PA, Panaite TD, Oancea AG. Broiler meat fatty acids composition, lipid metabolism, and oxidative stability parameters as affected by cranberry leaves and walnut meal supplemented diets. Sci Rep 2022; 12:21618. [PMID: 36517513 PMCID: PMC9750998 DOI: 10.1038/s41598-022-25866-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Accepted: 12/06/2022] [Indexed: 12/23/2022] Open
Abstract
A randomized complete block with a 2 × 3 factorial arrangement was used to design a nutrition experiment conducted for the evaluation of the relation between walnut meal (WM-6% inclusion rate) and cranberry leaves (CL-1% and 2% inclusion rate) supplements and their effects on tissue lipid profile, lipid metabolism indices and oxidative stability of meat. Semi-intensive system conditions were simulated for 240 Ross 308 broilers and the animals were reared on permanent shave litter in boxes of 3 m2 (40 broilers / each group, housed in a single box). The current study results showed that the diets enriched in linolenic acid (LNA) (WM diets) led to broilers meat enriched in LNA, but the synthesis of long-chain omega-3 polyunsaturated fatty acids (LC n-3 PUFA) was stimulated when the diets were supplemented with a natural antioxidants source (CL diets). The CL diet also exhibited the most powerful effect in counteracting the oxidative processes of meat.
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Affiliation(s)
- Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucharest, No. 1, 077015, Balotesti, Ilfov, Romania.
| | - Raluca Paula Turcu
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucharest, No. 1, 077015, Balotesti, Ilfov, Romania
| | - Mihaela Saracila
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucharest, No. 1, 077015, Balotesti, Ilfov, Romania
| | - Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucharest, No. 1, 077015, Balotesti, Ilfov, Romania
| | - Tatiana Dumitra Panaite
- Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucharest, No. 1, 077015, Balotesti, Ilfov, Romania
| | - Alexandra Gabriela Oancea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucharest, No. 1, 077015, Balotesti, Ilfov, Romania
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Alagawany M, Elnesr SS, Farag MR, El-Sabrout K, Alqaisi O, Dawood MAO, Soomro H, Abdelnour SA. Nutritional significance and health benefits of omega-3, -6 and -9 fatty acids in animals. Anim Biotechnol 2022; 33:1678-1690. [PMID: 33470155 DOI: 10.1080/10495398.2020.1869562] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The balance between omega-3 (ω-3), omega-6 (ω-6) and omega-9 (ω-9) fatty acids (FAs) is very important because these types of oils constitute essential components for the formation of the cell membrane, also they are precursors for a large number of substances in the body. One of the most important strategies for improving the increment of polyunsaturated FAs in poultry and animal meat is the dietary administration of these FAs. Additionally, the different sources of ω-3 or 6 in the diet improve the performance, public health and physiological aspects including anti-oxidative properties and immunity. ω-3 FAs have anti-inflammatory characteristics due to their ability to reduce cytokines liberation. High-level of ω-6 FAs is always associated with an increased incidence of dangerous disorders like depression and heart disease. These FAs showed a tremendous series of beneficial impacts like improved cholesterol levels and a decreased occurrence of coronary heart diseases. This article includes some information on the use of ω-3, ω-6 and ω-9 FAs in animal and human diets. These oils are vital for the physiological and health aspects, and the information mentioned here will improve our understanding of the functions and roles of these FAs in the body.
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Affiliation(s)
- Mahmoud Alagawany
- Faculty of Agriculture, Department of Poultry, Zagazig University, Zagazig, Egypt
| | - Shaaban S Elnesr
- Faculty of Agriculture, Department of Poultry Production, Fayoum University, Fayoum, Egypt
| | - Mayada R Farag
- Faculty of Veterinary Medicine, Forensic Medicine and Toxicology Department, Zagazig University, Zagazig, Egypt
| | - Karim El-Sabrout
- Faculty of Agriculture (El-Shatby), Department of Poultry Production, Alexandria University, Alexandria, Egypt
| | - Othman Alqaisi
- College of Agricultural & Marine Sciences, Animal and Veterinary Sciences Department, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - Mahmoud A O Dawood
- Faculty of Agriculture, Department of Animal Production, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Hidayatullah Soomro
- Faculty of Animal Production and Technology, Department of Poultry Production, Shaheed Benazir Bhutto University of Veterinary and Animal Science Sakrand, Sakrand, Pakistan
| | - Sameh A Abdelnour
- Faculty of Agriculture, Animal Production Department, Zagazig University, Zagazig, Egypt
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Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids. Metabolites 2022; 12:metabo12100977. [PMID: 36295879 PMCID: PMC9609991 DOI: 10.3390/metabo12100977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/06/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022] Open
Abstract
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
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Dietary sodium butyrate and/or vitamin D3 supplementation alters growth performance, meat quality, chemical composition, and oxidative stability in broilers. Food Chem 2022; 390:133138. [DOI: 10.1016/j.foodchem.2022.133138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 04/03/2022] [Accepted: 04/30/2022] [Indexed: 01/18/2023]
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Chinarak K, Panpipat W, Panya A, Phonsatta N, Cheong LZ, Chaijan M. A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and Δ6 Desaturase Gene Expression of Sago Palm Weevil ( Rhynchophorus ferrugineus) Larvae. Foods 2022; 11:foods11142036. [PMID: 35885278 PMCID: PMC9318320 DOI: 10.3390/foods11142036] [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: 06/18/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 11/16/2022] Open
Abstract
The nutritional value, growth performance, and lipid metabolism of sago palm weevil larvae (Rhynchophorus ferrugineus, SPWL) raised on plant-based diets (soybean, rice bran, and ground sago palm trunk (GSPT)), supplemented with various concentrations (0, 3, 7, 15, and 20%) of perilla seed (PS) were compared with traditional diets i.e., regular GSPT (control) and GSPT supplemented with pig feed. All supplemented diets rendered SPWL with higher lipid and protein contents (p < 0.05). Supplementing with 7−20% PS enhanced α-linoleic acid content in SPWL, resulting in a decrease in the n-6:n-3 ratio to a desirable level. Dietary PS supplementation increased Δ9 (18), total Δ9 and Δ5 + Δ6 desaturase indexes, fatty acid (FA) unsaturation, and the polyunsaturated FA:saturated FA ratio in SPWL, while lowering atherogenicity index, thrombogenicity index, and Δ6 desaturase (fads2) gene expression. Boosting with 7% PS improved the majority of growth parameters and enhanced essential amino acid and mineral contents (p < 0.05).
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Affiliation(s)
- Khanittha Chinarak
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (K.C.); (M.C.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (K.C.); (M.C.)
- Correspondence: ; Tel.: +66-7567-2319; Fax: +66-7567-2302
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand; (A.P.); (N.P.)
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand; (A.P.); (N.P.)
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (K.C.); (M.C.)
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Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat-Part 1: Nutritional and Functional Traits. Nutrients 2022; 14:nu14081666. [PMID: 35458228 PMCID: PMC9024534 DOI: 10.3390/nu14081666] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/08/2022] [Accepted: 04/14/2022] [Indexed: 02/04/2023] Open
Abstract
The effect of dietary enrichment with flaxseed, selenium and vitamin E, and market class on the nutritional and functional value of breast meat was evaluated. A completely randomized block design was set up, where the experimental unit (n = 6000 birds) received conventional or enriched diet and was slaughtered at 37 (light class), 47 (medium class), or 57 (heavy class) days of life. Hence, functional and standard Pectoralis major muscles from every market class were analyzed for FA composition, inorganic elements and vitamin E. Lipid metabolism indices and health lipid indicators were assessed along with the nutritional value. A multiple linear model revealed that in breasts, the dietary treatment significantly influenced (p < 0.05) the FA profile, lipid metabolism and health lipid indices, while the slaughtering weight was related (p < 0.05) to most of elements (e.g., Na, Mg, K, Mn, and Se) and vitamin E. The interdependence of the two factors had strong relations (p < 0.05) with total PUFAs, including linolenic acid, desaturase activities, health lipid indices, trace essential elements and vitamin E. Consequently, enriched meat from heavy chickens showed the best functional and nutritional traits. Overall, the study pointed out that both market class and dietary manipulation are two relevant factors to consider for producing breast meat with higher nutritional and functional value.
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Wu T, Guo H, Zhang T, Sun R, Tao N, Wang X, Zhong J. LipidSearch‐based manual comparative analysis of long‐chain free fatty acids in thermal processed tilapia muscles: workflow, thermal processing effect and comparative lipid analysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tingting Wu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Hao Guo
- Chongqing Institute of Forensic Science Chongqing 400021 China
| | - Ting Zhang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Rui Sun
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Ningping Tao
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Xichang Wang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
| | - Jian Zhong
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
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Xu C, Zhang S, Sun B, Xie P, Liu X, Chang L, Lu F, Zhang S. Dietary Supplementation with Microalgae ( Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef. Animals (Basel) 2021; 11:ani11123517. [PMID: 34944292 PMCID: PMC8697940 DOI: 10.3390/ani11123517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/16/2021] [Accepted: 12/07/2021] [Indexed: 02/07/2023] Open
Abstract
The purpose of this study was to evaluate the effects of dietary supplementation with microalgae (Schizochytrium sp.) containing docosahexaenoic acid (DHA) on the antioxidant enzyme activity, physicochemical quality, fatty acid composition and volatile compounds of beef meat. Eighteen male Qaidamford cattle were randomly allocated into three treatments (n = 6): no micro-algae supplementation (Control group, C), 100 g microalgae supplementation per bull per day (FD1), and 200 g microalgae supplementation per bull per day (FD2), and fed for 49 days before slaughter. The results showed that, compared with the C group, the addition of DHA-rich microalgae to the diet could significantly increase the total antioxidant capacity (T-AOC) in meat. In the FD2 group, it was found that the concentration of glutathione peroxidase (GSH-Px) was significantly higher than that of the control group (p < 0.05). DHA-rich microalgae supplementation increased polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA; C20:5 n-6), DHA, EPA + DHA, and n-3 PUFA and reduced n-6:n-3 fatty acid ratio. Twenty-four volatile compounds identified in beef were mainly aldehydes, alcohols and ketones from the fingerprints. The contents of short-chain fatty aldehydes, 1-octen-3-ol and 2-pentylfuran, were higher in the FD2 group than in the other two groups. The microalgae diet improved the sensory attribute score of beef. The results demonstrated that dietary supplementation of DHA-rich microalgae improved the antioxidant status, increased the deposition of DHA and enhanced the characteristic flavor of beef.
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Affiliation(s)
- Chenchen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
| | - Shou Zhang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Xiaochang Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
| | - Lan Chang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Fushan Lu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; (S.Z.); (L.C.); (F.L.)
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (C.X.); (B.S.); (P.X.); (X.L.)
- Correspondence:
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Supplementation of Mixed Organic Acids Improves Growth Performance, Meat Quality, Gut Morphology and Volatile Fatty Acids of Broiler Chicken. Animals (Basel) 2021; 11:ani11113020. [PMID: 34827753 PMCID: PMC8614297 DOI: 10.3390/ani11113020] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/16/2021] [Accepted: 10/19/2021] [Indexed: 12/24/2022] Open
Abstract
Simple Summary Organic acid as a green feed additive is increasingly favoured by enterprises and scholars, but little emphasis has been placed on the effect of organic acids on broiler meat quality and lipid profile. Therefore, this study observed that mixed organic acids improve broiler growth performance, meat quality as well as muscle lipid profile, which suggests that mixed organic acids can be an effective measure to prevent meat quality decline in chicken meat. Abstract Background: Organic acid as a green feed additive is increasingly favoured by enterprises and scholars, but little emphasis has been placed on the effect of organic acids on broiler meat quality. Methods: A total of 192 male chicks (one-day-old, weighted 48.40 ± 0.64 g) were selected to investigate the effect of mixed organic acids (MOA) on growth performance, meat quality as well as fatty acids profile. Chicks were randomly allocated to three treatments with eight replicates and eight chicks per replicate, including a corn–soybean basal diet with 0 (CON), 3000 mg/kg (low MOA; LMOA), and 6000 mg/kg (high MOA; HMOA) MOA. The experiment was divided into starter (d 1–d 21) and grower (d 22–d 42) phases. Results: Broilers supplemented with LMOA and HMOA enhanced (p < 0.05) the final body weight and average daily gain in the grower and overall phases. An improved (p < 0.05) feed conversion ratio in the grower and overall phases was observed in broilers supplemented with LMOA. The breast and thigh muscles pH24h were higher (p < 0.05) in broilers fed with HMOA and the redness in thigh meat was also improved (p < 0.05). Additionally, supplementing LMOA increased (p < 0.05) the saturated fatty acids, unsaturated fatty acids and the ratio of polyunsaturated fatty acids to saturated fatty acids in breast meat. A positive effect occurred (p < 0.05) on jejunal villus height and ileal crypt depth in 21 d broilers supplemented with HMOA. Conclusion: Our findings indicated that dietary supplementation of MOA could improve the growth performance, meat quality, and fatty acids profile, as well as intestinal morphology. Furthermore, diets supplemented with mixed organic acids at 3000 mg/kg may be more desirable, considering the overall experimental results in broilers.
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17
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Macho-González A, Bastida S, Garcimartín A, López-Oliva ME, González P, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Functional Meat Products as Oxidative Stress Modulators: A Review. Adv Nutr 2021; 12:1514-1539. [PMID: 33578416 PMCID: PMC8321872 DOI: 10.1093/advances/nmaa182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/21/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
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Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Pilar González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María José González-Muñoz
- Biomedical Sciences Department, Toxicology Teaching Unit, Pharmacy School, Alcala University, Alcalá de Henares, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
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18
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Walker RE, Parkhomenko V, Ying Y, Urrutia N, Harvatine KJ. Dietary SFAs and ω-6 Fatty Acids Alter Incorporation of ω-3 Fatty Acids into Milk Fat of Lactating CD-1 Mice and Tissues of Offspring. J Nutr 2021; 151:1834-1843. [PMID: 33982073 DOI: 10.1093/jn/nxab094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/13/2021] [Accepted: 03/15/2021] [Indexed: 01/14/2023] Open
Abstract
BACKGROUND Methods to increase the amount of omega-3 (n-3) PUFAs in milk are desirable for neonatal health. The n-3 PUFA, α-linolenic acid (18:3n-3), can be elongated to EPA (20:5n-3) and DHA (22:6n-3). n-6 PUFAs suppress tissue n-3 PUFA incorporation, but the effect of SFAs is not clear. OBJECTIVES In this study, we compared the effects of SFAs and n-6 PUFAs on n-3 PUFA incorporation into milk and tissues of lactating mice and tissues of their offspring. METHODS Female CD-1 mice were bred at 8 wk of age. All experimental diets included 3% flaxseed oil and were begun on day 8 of lactation: low-fat diet (LFD); high-SFA diet (SAT), with an additional 12% saturated oil; or high-linoleic-acid diet (HLA), with 12% high-linoleic-acid oil (% kcal, carbohydrates:fat:protein: LFD, 49:24:27; both SAT and HLA, 35:46:19; n = 5/treatment). After 5 d, pup stomach milk clot FA profiles, tissue FA profiles in dams and pups, and mammary and hepatic expression of lipid metabolism genes in dams were analyzed. Data were analyzed by ANOVA with treatment diet as a fixed effect. RESULTS Dams in all groups had similar total milk fat concentrations, but both SAT and HLA decreased the concentration of n-3 PUFAs (SAT: -23%; HLA: -31%) compared with LFD, and HLA increased milk n-6 FAs by 347% compared with SAT. SAT pups had n-3 PUFA tissue concentrations similar to LFD, but HLA pups had lower n-3 PUFAs than SAT pups in multiple tissues (liver, -32%; kidney, -29%; heart, -28%; muscle, -18%). Mammary expression of lipid metabolism genes was mostly unchanged, but hepatic expression of elongases and desaturases was decreased with SAT compared with LFD [elongation of very-long-chain fatty acid (Elov)5, -42%; Elov6, -64%; fatty acid desaturase (Fads)1, -33%; Fads2, -44%]. CONCLUSIONS HLA decreased n-3 PUFA concentrations across multiple pup tissues compared with SAT. This suggests that high dietary n-6 PUFAs suppress n-3 PUFA incorporation in neonates.
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Affiliation(s)
- Rachel E Walker
- Department of Animal Sciences, The Pennsylvania State University, University Park, PA, USA.,Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Valentina Parkhomenko
- Department of Animal Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Yun Ying
- Department of Animal Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Natalie Urrutia
- Department of Animal Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Kevin J Harvatine
- Department of Animal Sciences, The Pennsylvania State University, University Park, PA, USA
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Jin S, Pang Q, Liu R, Yang H, Liu F, Wang M, Wang Y, Feng X, Shan A. Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109986] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Effects of Supplementation of Microalgae ( Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat. Foods 2020; 9:foods9091271. [PMID: 32927865 PMCID: PMC7555786 DOI: 10.3390/foods9091271] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 08/28/2020] [Accepted: 09/08/2020] [Indexed: 02/06/2023] Open
Abstract
The present study is conducted to investigate the effects of dietary docosahexaenoic acid (DHA)-rich microalgae (MA, Aurantiochytrium sp.) on health lipid indices, stability, and quality properties of meat from laying hens. A total of 450 healthy 50-wk-old Hy-Line Brown layers were randomly allotted to 5 groups (6 replicates of 15 birds each), which received diets supplemented with 0, 0.5, 1.0, 1.5, and 2.0% MA for 15 weeks. Fatty acid contents and quality properties of breast and thigh muscles from two randomly selected birds per replicate (n = 12) were measured. The oxidative stability of fresh, refrigerated, frozen, and cooked meat was also determined. Results indicated that supplemental MA produced dose-dependent enrichments of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA), predominantly DHA, in breast and thigh muscles, with more health-promoting n-6/n-3 ratios (1.87-5.27) and favorable lipid health indices (p < 0.05). MA supplementation did not affect tenderness (shear force) and color (L*, a*, and b* values) of hen meat nor muscle endogenous antioxidant enzymes and fresh meat oxidation (p > 0.05). However, the n-3 LC-PUFA deposition slightly increased lipid oxidation in cooked and stored (4 °C) meat (p < 0.05). In conclusion, MA supplementation improves the nutritional quality of hen meat in terms of lipid profile without compromising meat quality attributes. Appropriate antioxidants are required to mitigate oxidation when such DHA-enriched meat is subjected to cooking and storage.
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21
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Huang Z, Cao Z, Guo Z, Chen L, Wang Z, Sui X, Jiang L. Lipase catalysis of α-linolenic acid-rich medium- and long-chain triacylglycerols from perilla oil and medium-chain triacylglycerols with reduced by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4565-4574. [PMID: 32419135 DOI: 10.1002/jsfa.10515] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/10/2020] [Accepted: 05/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Medium- and long- chain triacylglycerols (MLCTs) are functional structural lipids that can provide the human body with essential fatty acids and a faster energy supply. This study aimed to prepare MLCTs rich in α-linolenic by enzymatic interesterification of perilla oil and medium-chain triacylglycerols (MCTs), catalyzed by Lipozyme RM IM, Lipozyme TL IM, Lipozyme 435, and Novozyme 435 respectively. RESULTS The effects of lipase loading, concentration of MCTs, reaction temperature, and reaction time on the yield of MLCTs were investigated. It was found that the reaction achieved more than a 70% yield of MLCTs in triacylglycerols under the conditions of 400 g kg-1 MCTs and 60 g kg-1 lipase loading after equilibrium. A novel two-stage deodorization was also applied to purify the interesterification products. The triacylglycerols reach over 97% purity in the products with significant removal (P < 0.05) of the free fatty acids, and the trans fatty acids were strictly controlled at below 1%. There was more than 40% α-linolenic in the purified products, with long-chain fatty acids mostly occupying the desired sn-2 position in acylglycerols, which are more active in hydrolysis. CONCLUSION A series of novel α-linolenic acid-rich medium- and long-chain triacylglycerols was prepared. Under appropriate reaction conditions, the yield of MLCTs in triacylglycerols was above 70%. A novel two-stage deodorization can be used to promote the elimination of free fatty acids and limit the generation of trans fatty acids. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhaoxian Huang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhenyu Cao
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, Beijing, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liang Chen
- Jiangsu Yiming Biological Technology Co., Ltd, Taizhou, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
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Bojorges H, Ríos‐Corripio MA, Hernández‐Cázares AS, Hidalgo‐Contreras JV, Contreras‐Oliva A. Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat. Food Sci Nutr 2020; 8:4308-4319. [PMID: 32884711 PMCID: PMC7455931 DOI: 10.1002/fsn3.1728] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/29/2020] [Accepted: 05/29/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.
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Affiliation(s)
- Hylenne Bojorges
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | - M. A. Ríos‐Corripio
- CONACYT–Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba–VeracruzAmatlán de los ReyesVeracruzMéxico
| | - Aleida S. Hernández‐Cázares
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | | | - Adriana Contreras‐Oliva
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
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Öztürk T, Turhan S. Physicochemical properties of pumpkin (
Cucurbita pepo
L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14695] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tansu Öztürk
- Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey
| | - Sadettin Turhan
- Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey
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Wei R, Song Q, Hu S, Xu H, Liu H, Kang B, Li L, Zeng X, Chen L, Han C. Overfeeding influence on antioxidant capacity of serum, liver, gut, and breast muscle in Gang Goose and Tianfu Meat Goose. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2020.02.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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