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Liu D, Xu Y, Zeng X, Lv B, Zhang M, Zhao D, Li C. Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein. Food Chem 2024; 463:141149. [PMID: 39255703 DOI: 10.1016/j.foodchem.2024.141149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 08/18/2024] [Accepted: 09/03/2024] [Indexed: 09/12/2024]
Abstract
Replacing animal fat with vegetable oil occurred extensively in the meat products, but whether these replacements will affect the nutrition of meat protein was seldom revealed. Effect of substitution of back fat (BF) by vegetable oils or their oleogels in emulsion-type sausage on the digestion process of meat protein was investigated. Replacement of BF with vegetable oils and their oleogels decreased the G'/G" values of meat paste, and oleogels largely weakened the structure of sausages. The substitution significantly reduced the liberation of -NH2 during the initial gastric and intestinal digestion, and resulted in bigger digests in CLSM images. The reduced gastric digestibility induced by substitution was shown to be related to the reduced stability of gastric digests, which can be attributed to the larger particle size and reduced viscosity of digests. These results highlighted stability of digests as a key point changing the digestion process of meat protein.
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Affiliation(s)
- Dengmei Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yao Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Bowen Lv
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Miao Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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2
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Arnal M, Salcedo L, Talens P, Ribes S. Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta. Foods 2024; 13:2341. [PMID: 39123533 PMCID: PMC11311959 DOI: 10.3390/foods13152341] [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: 05/28/2024] [Revised: 06/14/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, samples were cooked as suggested by the provider and their texture properties were promptly analysed. Then, normal and deficient masticated pasta boluses were produced by four healthy subjects, characterised in terms of their oral processing, bolus granulometry, texture and viscoelastic properties, and finally subjected to static in vitro digestion, according to the INFOGEST consensus for both adults and the older adult population. Normal masticated boluses exhibited greater saliva impregnation and lower proportions of large particles, hardness, and stiffness than deficient masticated boluses. Likewise, insufficiently masticated al dente-cooked pasta boluses caused a delay in oral starch digestion owing to the larger particles attained during food oral processing, while reduced intestinal conditions in the elderly only interfere with the release of total soluble proteins in all samples. This work evidences the importance of considering the initial texture of products, oral capabilities, processing behaviour, and physical and mechanical properties of food boluses in digestion studies, opening new prospects in designing pulse-based foods that meet the nutritional requirements of the world's population.
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Affiliation(s)
| | | | - Pau Talens
- Instituto Universitario de Ingeniería de Alimentos—Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.A.); (L.S.); (S.R.)
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3
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Ribes S, Arnal M, Talens P. Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. Food Res Int 2023; 173:113297. [PMID: 37803618 DOI: 10.1016/j.foodres.2023.113297] [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: 05/20/2023] [Revised: 07/12/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact of food oral processing, bolus properties, and different digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. In vivo normal and deficient masticated food boluses were prepared by a young volunteer. Besides, three digestion models were used to simulate the different physiological conditions frequently observed in adults and the elderly, presenting good or poor oral health: i) Normal Masticated-Normal Digested model; ii) Deficient Masticated-Normal Digested model; and iii) Deficient Masticated-Elderly Digested model. The oral processing behaviour (number of chews, chewing time, chewing rate, and saliva uptake), bolus particle size, textural and viscoelastic properties of boluses, and protein digestibility of samples were determined. Results showed that deficient masticated boluses exhibited lower amounts of saliva uptake and greater particle sizes, hardness, stiffness, and rigidity, notably in deficient masticated turkey cold meat boluses. Moreover, the worst digestive scenario (Deficient Masticated-Elderly Digested model) negatively impacted on the proteolysis extend of samples, especially for total soluble proteins and soluble peptides contents. The current study demonstrates that the oral processing behaviour and degree of food fragmentation impacted on the granulometric, texture, and viscoelastic properties of both food boluses, whereas the worst digestive scenario commonly observed in the elderly reduced the proteolysis extend of the products evaluated.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Milagros Arnal
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Pau Talens
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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4
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Zhang Y, Li S, Zhao L. Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat. J Texture Stud 2023; 54:659-670. [PMID: 37408518 DOI: 10.1111/jtxs.12780] [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: 10/07/2022] [Revised: 05/03/2023] [Accepted: 05/11/2023] [Indexed: 07/07/2023]
Abstract
The aim of this study was to determine the effects of processing on the quality, protein oxidation, and structural properties of yak meat. The cooking loss, Warner-Bratzler shear force, meat color, texture, thiobarbituric acid reactive substance, total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties of yak meat under frying, drying, and boiling were measured. The results showed that the cooking loss rate, shear force, L* value, hardness, elasticity, and chewiness of yak meat increased (p < .05) and the a* value decreased (p < .05) with increasing central temperature after processing. Fried yak meat at 80°C had the lowest cooking loss rate of 42.21% and the lowest shear force of 50.86 N, which had better textural characteristics, followed by boiling, while the maximum cooking loss rate, hardness, and shear force were 1.40 times, 1.26 times, and 1.2 times that of frying, respectively. The thiobarbituric acid reactive substance was obtained after decoction and peaked at 1.88 ± 0.04 mmol/mg at 60°C. The highest TCC and the lowest TSC were obtained for dried proteins at 80°C. In addition, as the central temperature increased, the helical structure in the protein secondary structure decreased, the disordered structure increased, the fluorescence intensity of myofibrillar proteins decreased, and protein degradation occurred. It was concluded that dried yak meat had the highest protein oxidation and the worst quality, while fried yak meat had the lowest protein oxidation and the best quality.
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Affiliation(s)
- Yan Zhang
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
- National R&D Center for Yak Meat Processing Technology, Xining, China
| | - Shengsheng Li
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
- National R&D Center for Yak Meat Processing Technology, Xining, China
- key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, China
| | - Lizhu Zhao
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China
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5
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Liu M, Gao Y, Shen R, Yang X, Zhang L, Ma G, Guo Z, Chen C, Shi X, Ma X. Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties. Foods 2023; 12:3092. [PMID: 37628091 PMCID: PMC10453782 DOI: 10.3390/foods12163092] [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: 07/18/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.
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Affiliation(s)
| | | | | | | | - Li Zhang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (Y.G.); (R.S.); (X.Y.); (G.M.); (Z.G.); (C.C.); (X.S.); (X.M.)
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6
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Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition. J Proteomics 2023; 276:104840. [PMID: 36758853 DOI: 10.1016/j.jprot.2023.104840] [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: 09/14/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/10/2023]
Abstract
Over the years, significant technological discoveries have facilitated the improvement of meat-related research. Recent studies of complex and interactive factors contributing to variations in meat safety are increasingly focused on data-driven omics approaches such as proteomics. This review highlighted omics advances in elucidating the biochemical and biological actions on meat safety. Also, the impacts of the nutritional characteristics of meat and meat products on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers. SIGNIFICANCE OF THE REVIEW: This review highlighted omics advances in elucidating underlying mechanisms of biochemical and biological factors associated with meat safety. Also, the impacts of meat proteins on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers.
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7
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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8
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Lee S, Jo K, Jeong HG, Jeong SKC, Park JI, Yong HI, Choi YS, Jung S. Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model. Food Sci Anim Resour 2023; 43:305-318. [PMID: 36909852 PMCID: PMC9998189 DOI: 10.5851/kosfa.2022.e77] [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: 09/02/2022] [Revised: 12/20/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
This study investigated the protein digestibility of chicken breast and thigh in an in vitro digestion model to determine the better protein sources for the elderly in terms of bioavailability. For this purpose, the biochemical traits of raw muscles and the structural properties of myofibrillar proteins were monitored. The thigh had higher pH, 10% trichloroacetic acid-soluble α-amino groups, and protein carbonyl content than the breast (p<0.05). In the proximate composition, the thigh had higher crude fat and lower crude protein content than the breast (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of myofibrillar proteins showed noticeable differences in the band intensities of tropomyosin α-chain and myosin light chain-3 between the thigh and breast. The intrinsic tryptophan fluorescence intensity of myosin was lower in the thigh than in the breast (p<0.05). Moreover, circular dichroism spectroscopy of myosin revealed that the thigh had higher α-helical and lower β-sheet structures than the breast (p<0.05). The cooked muscles were then chopped and digested in the elderly digestion model. The thigh had more α-amino groups than the breast after both gastric and gastrointestinal digestion (p<0.05). SDS-PAGE analysis of the gastric digesta showed that more bands remained in the digesta of the breast than that of the thigh. The content of proteins less than 3 kDa in the gastrointestinal digesta was also higher in the thigh than in the breast (p<0.05). These results reveal that chicken thigh with higher in vitro protein digestibility is a more appropriate protein source for the elderly than chicken breast.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Jung In Park
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hae In Yong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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9
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Hernández-Olivas E, Muñoz-Pina S, García-Hernández J, Andrés A, Heredia A. Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes. Food Chem 2022; 372:131337. [PMID: 34818745 DOI: 10.1016/j.foodchem.2021.131337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/29/2021] [Accepted: 10/02/2021] [Indexed: 12/21/2022]
Abstract
The process-related physicochemical, digestive and rheological properties of protein prepared by subcritical dimethyl ether extraction (SDEE) were comprehensively investigated and compared with those obtained by pH-shift, to study the industrial potential of SDEE. Two different materials from tuna (meat and liver) were studied in parallel, and SDEE had similar effects on the proteins in them. The protein component was almost unchanged before and after SDEE, while the content of water-soluble protein and alkali-soluble protein was substantially reduced and increased after pH-shift, respectively. We also found that SDEE had superior ability to pH-shift to conserve light metals, remove lipids and heavy metals, and maintain protein structure. Furthermore, SDEE-produced protein powders were easier for humans to digest, and their gelation and emulsification were also superior to those prepared by pH-shift. The aforementioned results suggest that SDEE can remove more impurities, and the obtained protein has outstanding potential in industrial applications.
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11
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Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Luo M, Shan K, Zhang M, Ke W, Zhao D, Nian Y, Wu J, Li C. Application of ultrasound treatment for improving the quality of infant meat puree. ULTRASONICS SONOCHEMISTRY 2021; 80:105831. [PMID: 34798524 PMCID: PMC8605278 DOI: 10.1016/j.ultsonch.2021.105831] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/09/2021] [Accepted: 11/12/2021] [Indexed: 05/26/2023]
Abstract
Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw meat for preparing infant meat puree for 15 min, 30 min, and 45 min. To assess the impact of ultrasound on infant meat puree, the viscosity, texture, water distribution, particle size and in vitro digestibility were determined. The results showed that, compared with control, viscosity and hardness of meat puree decreased and the texture was better in 400 W and 600 W groups. The content of immobilized water increased in comparison with the control. Ultrasound had no obvious effect on the digestibility of meat puree in gastric phase, but it increased the digestibility in intestinal phase with the highest digestibility (80.85%±3.33) in 600 W, 15 min group. Overall, the ultrasound parameters of 600 W for 15 min can be selected as the best condition to process infant meat puree. The findings provide a new perspective for the improvement of infant meat puree.
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Affiliation(s)
- Mingyang Luo
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kai Shan
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Miao Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Weixin Ke
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Juqing Wu
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE|Key Laboratory of Meat Processing and Quality Control, MOE Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
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13
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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14
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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15
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Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs. Meat Sci 2021; 172:108343. [DOI: 10.1016/j.meatsci.2020.108343] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 08/12/2020] [Accepted: 10/12/2020] [Indexed: 12/15/2022]
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16
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Akhremko A, Fedulova L. Comparative study of weaning pigs' muscle proteins using two-dimensional electrophoresis. POTRAVINARSTVO 2021. [DOI: 10.5219/1449] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The proteostasis system of animals, including various types of protein modification during the growth stage, leads to an almost incomprehensible number of possible forms of protein, and each can regulate numerous functions. In the presented work, the composition of muscle tissue protein from different portions of piglets was studied to understand the main muscle protein formation. Comparative analysis of weaned piglets' main muscle protein from l. dorsi, biceps femoris, and brachiocephalicus were analyzed using two-dimensional electrophoresis. Changes in the staining intensity of protein fractions inherent in different muscles were revealed. As part of this work, candidate groups of pig muscle proteins have been selected. Eleven protein spots were revealed for the longest muscle of the back, and seven for the biceps; the muscles of the neck are characterized by indicators of low protein fraction volume. Among the proteins found, myosin light chains, phosphoglycerate mutase, troponins, and adenylate kinase is most likely present. The obtained results of protein identification in muscle tissues, obtained during the intensive growth period, will allow a more detailed understanding of protein regulation, function, and interactions in complex biological systems, which will subsequently be significantly important for biomonitoring health and predicting farm animals productivity.
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17
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Yin Y, Zhou L, Pereira J, Zhang J, Zhang W. Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14243-14251. [PMID: 33175537 DOI: 10.1021/acs.jafc.0c04054] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study aimed to investigate theeffects of sous vide (SV), boiling (BO), and roasting (RO) on beef protein digestibility and peptide profiling in simulated gastrointestinal digestion. The results indicated that beef samples treated with SV had higher (p < 0.05) gastrointestinal digestibility (34.97%) than those treated with BO (27.59%) and RO (24.36%). Furthermore, SV (2450) resulted in more types of peptides released during gastrointestinal digestion than BO (2077) and RO (1896) and a higher proportion of 400-1200 Da peptides. The significant increase of carbonyl content, the decrease of sulfhydryl content, and the formation of covalent bonds coupled with the transformation of protein secondary structure from α-helix to β-sheet suggested that excessive protein oxidation and aggregation occurred in BO and RO samples. These changes in BO and RO samples might explain the decreased protein digestibility and peptide release in gastrointestinal digestion. Thus, SV is a promising cooking method to improve beef protein digestibility.
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Affiliation(s)
- Yantao Yin
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lei Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jailson Pereira
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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18
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Zou X, He J, Zhao D, Zhang M, Xie Y, Dai C, Wang C, Li C. Structural Changes and Evolution of Peptides During Chill Storage of Pork. Front Nutr 2020; 7:151. [PMID: 33072793 PMCID: PMC7536345 DOI: 10.3389/fnut.2020.00151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 07/28/2020] [Indexed: 11/13/2022] Open
Abstract
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nano LC-MS/MS. The 3 d samples had lower α-helix content, but higher β-sheet, β-turn, and random coil contents than the 0 d samples (P < 0.05). SDS-PAGE revealed significant protein degradation in the 3 d samples and the differences in digested products across the storage time. Proteome analysis indicated that the 3 d samples had the higher susceptibility to digestion. Increasing protein digestibility was mainly attributed to the degradation of myofibrillar proteins. Thus, exposure of more enzymatic sites in loose protein structure during chill storage could increase protein degradation in meat.
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Affiliation(s)
- Xiaoyu Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Jing He
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Min Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing, China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China.,Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.,National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China.,Joint International Research Laboratory of Animal Health and Food Safety, Ministry of Education, Nanjing Agricultural University, Nanjing, China
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19
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Wang W, Li Y, Zhou X, Li C, Liu Y. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams. Meat Sci 2020; 171:108290. [PMID: 32949821 DOI: 10.1016/j.meatsci.2020.108290] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/20/2020] [Accepted: 08/23/2020] [Indexed: 12/31/2022]
Abstract
A long ripening period is essential for developing dry-cured ham flavor, but the effect of ripening process on its in vitro digestion product has not been extensively studied. Here, we investigated the in vitro digestion profiles from Chinese dry-cured ham (Jinhua, Rugao and Xuanwei) with different ripening periods by particle size measurement, gel eletrophoresis analysis and nano liquid chromatography-tandem mass spectrometry. The results showed that the in vitro digestibility of ham was in a good agreement with the particle size of digestion products. Among the three types dry-cured ham, Xuanwei showed the highest digestibility (93.46%), followed by Jinhua (74.46%). In term of ripening period, the 2-year Xuanwei and Jinhua showed the diversity of peptides (especially for peptide with molecular weight < 2500 Da), besides their good digestibility. Moreover, the highest amount of peptides (404) was observed in 2-year Jinhua compared to other hams. Our finding gave a new insight into the digestion profiles and nutritional properties of Chinese dry-cured hams.
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Affiliation(s)
- Wenli Wang
- Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ying Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xirui Zhou
- Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Yuan Liu
- Department of Food Science &Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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20
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Wang XX, Yu X, Wang Y, Li PJ, Xu BC, Cai KZ, Chen CG. Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice. Food Funct 2020; 11:6834-6842. [PMID: 32691810 DOI: 10.1039/d0fo01204a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The sensitivity of meat gel to digestive enzymes and the overall digestion pattern of the meat product is vital, and exerts an important influence on the growth and metabolism of mice. In order to provide a comprehensive understanding for better usage of resistant starch (RS) in functional meat products, the effects of a mixed gel (MS, a cooked mixture) of lean pork meat and RS on the gastrointestinal digestion and cecal fermentation of mice were investigated via comparing with those of RS-free meat gel (M) and the addition of RS to meat gel (M + S). The results showed that both M + S and MS promoted gastrointestinal digestion and cecal fermentation in mice. Specifically, the MS diet contributed to the hydrolysis of proteins, the formation of beneficial amino acids, and cecal health in spite of the larger particle size for digestion than that of the M + S group. Collectively, mixed gels of meat and RS are prospective for developing healthier meat products.
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Affiliation(s)
- Xi-Xi Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, Anhui Province, People's Republic of China.
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21
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Jiang S, Xia D, Zhang D, Chen G, Liu Y. Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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22
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Physiochemical properties, protein and metabolite profiles of muscle exudate of chicken meat affected by wooden breast myopathy. Food Chem 2020; 316:126271. [PMID: 32036178 DOI: 10.1016/j.foodchem.2020.126271] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Revised: 01/16/2020] [Accepted: 01/19/2020] [Indexed: 01/01/2023]
Abstract
The current study was designed to investigate the physiochemical properties, protein and metabolite profiles of muscle exudate obtained from chicken breast fillets affected by wooden breast (WB) myopathy. Twenty-four fillets were categorized into varying degrees of WB condition including normal, moderate and severe. Results indicated that exudate loss, free hemoglobin concentration, protein and lipid oxidation were affected by WB myopathy. Electrophoresis analysis showed eight distinct protein bands of differential relative abundance in WB samples compared with the normal, and the identified proteins were mostly involved in carbohydrate metabolic process. 1H nuclear magnetic resonance-based metabolomics identified eleven metabolites including amino acids, nucleotides and organic acid as the most influential metabolites affected by WB myopathy. Overall, this study shows differential molecular profiles of myopathic chicken muscle exudate, and provides a valuable resource for further recognition of WB myopathy.
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23
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Gong X, Morton JD, Bhat ZF, Mason SL, Bekhit AEA. Comparative efficacy of actinidin from green and gold kiwi fruit extract onin vitrosimulated protein digestion of beefSemitendinosusand its myofibrillar protein fraction. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14345] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Xi Gong
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - James D. Morton
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Zuhaib F. Bhat
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Susan L. Mason
- Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | - Alaa El‐Din A. Bekhit
- Department of Food Sciences University of Otago P.O. Box 56 Dunedin 9054 New Zealand
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24
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Martini S, Conte A, Tagliazucchi D. Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion. J Proteomics 2019; 208:103500. [PMID: 31454557 DOI: 10.1016/j.jprot.2019.103500] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 07/18/2019] [Accepted: 08/19/2019] [Indexed: 12/19/2022]
Abstract
This study was designed to investigate the potential contribution of bioactive peptides to the biological activities related to the consumption of pork, beef, chicken and turkey meat following in vitro gastro-intestinal digestion. After extraction of the peptidic fractions from digested samples, the bioactivities were evaluated by in vitro antioxidant activity as well as angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition assays. Pork and turkey meat appeared to be the best sources of antioxidant peptides. Pork was found to be the best source of DPP-IV-inhibitory peptides whereas chicken meat supplied peptides with the highest ACE-inhibitory activity. The comprehensive analysis of the peptidomic profile of digested samples was performed by nano-LC-ESI-QTOF MS/MS analysis. A total of 217, 214, 257 and 248 peptides were identified in digested pork, beef, chicken and turkey meat, respectively. Chicken and turkey meat showed the highest similarity in peptide sequences with 202 common peptides. Sixty-two peptides matched with sequences with previously demonstrated biological activity. In particular, 35 peptides showed ACE-inhibitory activity and 23 DPP-IV inhibitory activity. Twenty-two bioactive peptides were commonly released from the different types of meat. The relative amount of identified bioactive peptides were positively correlated to the biological activities of the different digested meats. BIOLOGICAL SIGNIFICANCE: The present study describes for the first time a comprehensive peptide profile of four types of meat after in vitro gastro-intestinal digestion. The peptide inventory was used to identify 62 bioactive peptides with ACE- and DPPIV-inhibitory and antioxidant activities. The bioactivity analysis revealed interesting and significant differences between the studied meats. The originality of this work lay in the description of intrinsic differences in physiological functions after the ingestion of meat proteins from different species. In a context in which the current research scene relates meat consumption to the onset of chronic pathologies, this peptide profiling and bioactivity analysis shed light on the possible health benefits of peptides released from meat proteins. In fact, this paper represents a sort of detailed peptide list that may help to predict which peptides could be generated after meat intake and detectable at gastro-intestinal level. It also provides a thorough investigation of novel biological activities associated to meat protein hydrolysates, giving a new positive aspect to meat consumption.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy.
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25
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Gu X, Gao Y, Luo Z, Yang L, Chi F, Xiao J, Wang W, Geng F. In-depth mapping of the proteome of Tibetan pig tenderloin (longissimus dorsi) using offline high-pH reversed-phase fractionation and LC-MS/MS. J Food Biochem 2019; 43:e13015. [PMID: 31429109 DOI: 10.1111/jfbc.13015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Revised: 07/29/2019] [Accepted: 08/02/2019] [Indexed: 12/11/2022]
Abstract
In recent years, Tibetan pig breeding and meat processing have developed rapidly. However, the basic physiological and biochemical characteristics of Tibetan pork have not been systematically explored. The present study conducted a high-throughput analysis of the tenderloin (longissimus dorsi) proteome of the Tibetan pigs and performed a functional annotation and bioinformatics analysis of the identified proteins. Based on offline two-dimensional liquid chromatography fractionation and MS/MS identification, a total of 1,723 proteins were identified in the tenderloin of Tibetan pigs. Gene ontology analysis and pathway enrichment analysis revealed that the proteins involved in respiration (oxidative phosphorylation, glycolysis/gluconeogenesis, citric acid cycle, and pyruvate metabolism) and protein synthesis and metabolism (proteasome, amino acid biosynthesis, endoplasmic reticulum protein processing, and ribosomes) were significantly enriched, indicating that the energy production and protein metabolism are the most important physiological processes in Tibetan pig tenderloin. Practical applications The in-depth mapping of the tenderloin (longissimus dorsi) proteome of the Tibetan pigs gives a panoramic perspective at the protein molecular level and provides important information on the mechanisms of postmortem muscle physiology and meat quality formation. Furthermore, the development of Tibetan pork storage and processing technologies would also benefit from the characterization of the biochemical properties of Tibetan pork.
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Affiliation(s)
- Xuedong Gu
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, China
| | - Yuling Gao
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, China
| | - Lin Yang
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, China
| | - Fumin Chi
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, China
| | - Jing Xiao
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Wei Wang
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
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26
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Mi S, Li X, Zhang CH, Liu JQ, Huang DQ. Characterization and discrimination of Tibetan and Duroc × (Landrace × Yorkshire) pork using label-free quantitative proteomics analysis. Food Res Int 2019; 119:426-435. [DOI: 10.1016/j.foodres.2019.02.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 01/04/2023]
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27
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Pulsed electric field: Role in protein digestion of beef Biceps femoris. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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28
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He J, Zhou G, Bai Y, Wang C, Zhu S, Xu X, Li C. The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products. RSC Adv 2018; 8:17595-17605. [PMID: 35539241 PMCID: PMC9080411 DOI: 10.1039/c8ra02310g] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Accepted: 05/06/2018] [Indexed: 11/21/2022] Open
Abstract
We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed different protein profiles for pork products treated without or with 5% βME, which indicated different extents of disulfide bond formation. Emulsion-type sausage showed significantly higher α-helix content and lower β-sheet, β-turn, and random coil contents than cooked pork (P < 0.05). Correspondingly, emulsion-type sausage and dry-cured pork had the highest values of surface hydrophobicity (P < 0.05). Proteome data showed that the long salting and drying times used for dry-cured pork as well as long-term high-temperature cooking of stewed pork might alter the accessibility of digestive proteolytic enzymes to the protein cleavage sites. Processing caused different levels of formation of disulfide bonds, and associated it with protein structure changes and digested products.![]()
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Affiliation(s)
- Jing He
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
| | - Guanghong Zhou
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
| | - Yun Bai
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
| | - Chao Wang
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
| | - Shuran Zhu
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
| | - Xinglian Xu
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
| | - Chunbao Li
- Key Laboratory of Meat Processing
- MOA; Key Laboratory of Meat Processing and Quality Control
- MOE; Jiang Synergetic Innovation Center of Meat Production
- Processing and Quality Control
- Nanjing Agricultural University
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