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Fang Y, Zhang J, Ma C, Xing L, Wang W, Zhang W. Ultrasound-induced modifications of beef flavor characteristics during postmortem aging. ULTRASONICS SONOCHEMISTRY 2024; 108:106979. [PMID: 38972094 PMCID: PMC11277361 DOI: 10.1016/j.ultsonch.2024.106979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 07/01/2024] [Accepted: 07/03/2024] [Indexed: 07/09/2024]
Abstract
To investigate the effect of ultrasound treatment on the flavor profile of beef during postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d of aging using sensory evaluation and electronic nose. Furthermore, the key volatile flavor compounds were identified using gas chromatography-mass spectrometry (GC-MS), and the odor activity value (OAV) was further evaluated. In addition, the primary pathway involved in flavor formation during beef aging after ultrasound treatment was explored. The results indicated that ultrasound enhanced the flavor profile of beef during postmortem aging by modifying the OAV of hexanal, heptanal, octanal, nonanal, decanal, (Z)-2-nonenal, dodecanal, pentanal, 1-octen-3-ol, octanoic acid, and 2-pentylfuran. Lipid oxidation was a crucial pathway through which ultrasound promoted the generation of volatile flavor compounds in beef, confirmed by the improved oxidation level of fatty acids, particularly monounsaturated ones. The study indicates that ultrasound technology can be regarded as an effective method for enhancing the beef flavor profile during postmortem aging.
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Affiliation(s)
- Yujuan Fang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, 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
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Chao Ma
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, 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
| | - Lujuan Xing
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, 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
| | - Wenxuan Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, 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
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, 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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2
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Liu X, Wang Y, Wang Y, Cui H, Zhao G, Guo Y, Wen J. Effect of myristic acid supplementation on triglyceride synthesis and related genes in the pectoral muscles of broiler chickens. Poult Sci 2024; 103:104038. [PMID: 39079330 PMCID: PMC11340564 DOI: 10.1016/j.psj.2024.104038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 06/20/2024] [Accepted: 06/23/2024] [Indexed: 08/25/2024] Open
Abstract
Fatty acids (FAs) can serve as energy for poultry, maintain normal cell structure and function, and support a healthy immune system. Although the addition of polyunsaturated fatty acids (PUFAs) to the diet has been extensively studied and reported, the mechanism of action of saturated fatty acids (SFAs) remains to be elucidated. We investigated the effect of 0.04% dietary myristic acid (MA) on slaughter performance, lipid components, tissue FAs, and the transcriptome profile in chickens. The results showed that dietary MA had no effect on slaughter performance (body weight, carcass weight, eviscerated weight, and pectoral muscle weight) (P > 0.05). Dietary MA enrichment increased MA (P < 0.001) and triglycerides (TGs) (P < 0.01) levels in the pectoral muscle. The levels of palmitic acid, linoleic acid (LA), arachidonic acid (AA), SFAs, monounsaturated fatty acids (MUFAs), and PUFAs were significantly higher (P < 0.01) in the MA supplementation group compared to the control group. However, there were no significant differences in the ratios of PUFA/SFA and n6/omega-3 (n3) between the two groups. The MA content was positively correlated with the contents of palmitic acid, LA, linolenic acid (ALA), n3, n6, SFAs, and unsaturated fatty acids (UFA). DHCR24, which is known to be involved in steroid metabolism and cholesterol biosynthesis pathways, was found to be a significantly lower in the MA supplementation group compared to the control group (P < 0.05, log2(fold change) = -0.85). Five overlapping co-expressed genes were identified at the intersection between the differential expressed genes and Weighted Gene Co‑expression Network Analysis-derived hub genes associated with MA phenotype, namely BHLHE40, MSL1, PLAGL1, SRSF4, and ENSGALG00000026875. For the TG phenotype, a total of 28 genes were identified, including CHKA, KLF5, TGIF1, etc. Both sets included the gene PLAGL1, which has a negative correlation with the levels of MA and TG. This study provides valuable information to further understand the regulation of gene expression patterns by dietary supplementation with MA and examines at the molecular level the phenotypic changes induced by supplementation with MA.
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Affiliation(s)
- Xiaojing Liu
- State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yanke Wang
- State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Yidong Wang
- State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Huanxian Cui
- State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Guiping Zhao
- State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Yuming Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jie Wen
- State Key Laboratory of Animal Biotech Breeding, State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
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Tian D, Huang G, Ren L, Li Y, Yu J, Lu Q, Yang Y, Deng X, Li Y, Zhou H. Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds. Food Chem 2024; 440:138249. [PMID: 38183708 DOI: 10.1016/j.foodchem.2023.138249] [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: 09/20/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/08/2024]
Abstract
The present study aimed to explore the key volatile compounds (VCs) that lead to the formation of characteristic flavors in ripe Pu-erh tea (RIPT) fermented by Monascus purpureus (M. purpureus). Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC-MS), orthogonal partial least square-discriminant analysis (OPLS-DA) were employed for a comprehensive analysis of the VCs present in RIPT fermented via different methods and were further identified by odor activity value (OAV). The VCs 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, (E)-linalool oxide (pyranoid), methyl salicylate, linalool, β-ionone, β-damascenone were the key characteristic VCs of RIPT fermented by M. purpureus. OAV and Gas chromatography-olfactometry (GC-O) further indicated that β-damascenone was the highest contribution VCs to the characteristic flavor of RIPT fermented by M. purpureus. This study reveals the specificities and contributions of VCs present in RIPT under different fermentation methods, thus providing new insights into the influence of microorganisms on RIPT flavor.
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Affiliation(s)
- Di Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | | | - Ling Ren
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yuanda Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Juan Yu
- College of Pu-erh tea,West Yunnan University of Applied Sciences, Puer, Yunnan 665000, China
| | - Qian Lu
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yingyan Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xiujuan Deng
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Yali Li
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Hongjie Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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Li H, Zhao X, Qin S, Li J, Tang D, Xi B. GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens. Heliyon 2024; 10:e29664. [PMID: 38655366 PMCID: PMC11035028 DOI: 10.1016/j.heliyon.2024.e29664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/26/2024] Open
Abstract
This study examined the difference in volatile flavor characteristics among four different local breeds of chicken by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate analysis. In total, 65 volatile organic compounds (VOCs) were identified (17 aldehydes, 12 alcohols, 7 ketones, 5 esters, 2 acids, and 22 unidentified, i.e., 26.15% aldehydes, 18.46% alcohols, 10.77% ketones, 7.69% esters, 3.08% acids, and 33.84% unidentified), of which 43 were annotated. The chicken meats from the four breeds exhibited good separation in topographic plots, VOC fingerprinting, and multivariate analysis. Meanwhile, 20 different volatile components, with variable importance in projection value > 1, were selected as potential markers to distinguish different breeds of chicken by partial least squares discriminant analysis (PLS-DA). These findings provide insights into the flavor traits of chicken meat. Also, HS-GC-IMS combined with multivariate analysis can be a convenient and powerful method for characterizing different meats.
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Affiliation(s)
- Hongqiang Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Xiangmin Zhao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Shizhen Qin
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Jinlu Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China
| | - Bin Xi
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, 730050, China
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Bliznyuk U, Borshchegovskaya P, Bolotnik T, Ipatova V, Kozlov A, Nikitchenko A, Mezhetova I, Chernyaev A, Rodin I, Kozlova E. Volatile Compound Markers in Beef Irradiated with Accelerated Electrons. Molecules 2024; 29:940. [PMID: 38474451 DOI: 10.3390/molecules29050940] [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: 01/14/2024] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
This study focuses on the behavior of volatile organic compounds in beef after irradiation with 1 MeV accelerated electrons with doses ranging from 0.25 kGy to 5 kGy to find reliable dose-dependent markers that could be used for establishing an effective dose range for beef irradiation. GC/MS analysis revealed that immediately after irradiation, the chemical yield and accumulation rate of lipid oxidation-derived aldehydes was higher than that of protein oxidation-derived aldehydes. The nonlinear dose-dependent relationship of the concentration of volatile organic compounds was explained using a mathematical model based on the simultaneous occurrence of two competing processes: decomposition of volatile compounds due to direct and indirect action of accelerated electrons, and accumulation of volatile compounds due to decomposition of other compounds and biomacromolecules. A four-day monitoring of the beef samples stored at 4 °C showed that lipid oxidation-derived aldehydes, protein oxidation-derived aldehydes and alkanes as well as alcohol ethanol as an indicator of bacterial activity were dose-dependent markers of biochemical processes occurring in the irradiated beef samples during storage: oxidative processes during direct and indirect action of irradiation, oxidation due to the action of reactive oxygen species, which are always present in the product during storage, and microbial-enzymatic processes. According to the mathematical model of the change in the concentrations of lipid oxidation-derived aldehydes over time in the beef samples irradiated with different doses, it was found that doses ranging from 0.25 kGy to 1 kGy proved to be most effective for beef irradiation with accelerated electrons, since this dose range decreases the bacterial content without considerable irreversible changes in chemical composition of chilled beef during storage.
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Affiliation(s)
- Ulyana Bliznyuk
- Department of Physics, Lomonosov Moscow State University, Moscow 119991, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, Moscow 119991, Russia
| | - Polina Borshchegovskaya
- Department of Physics, Lomonosov Moscow State University, Moscow 119991, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, Moscow 119991, Russia
| | - Timofey Bolotnik
- Department of Chemistry, Lomonosov Moscow State University, Moscow 119991, Russia
| | - Victoria Ipatova
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, Moscow 119991, Russia
| | - Aleksandr Kozlov
- Department of Medical and Biological Physics, Sechenov First Moscow State Medical University, Moscow 119991, Russia
| | | | - Irina Mezhetova
- Department of Physics, Lomonosov Moscow State University, Moscow 119991, Russia
| | - Alexander Chernyaev
- Department of Physics, Lomonosov Moscow State University, Moscow 119991, Russia
- Skobeltsyn Institute of Nuclear Physics, Lomonosov Moscow State University, Moscow 119991, Russia
| | - Igor Rodin
- Department of Chemistry, Lomonosov Moscow State University, Moscow 119991, Russia
- Department of Epidemiology and Evidence-Based Medicine, Sechenov First Moscow State Medical University, Moscow 119991, Russia
| | - Elena Kozlova
- Department of Medical and Biological Physics, Sechenov First Moscow State Medical University, Moscow 119991, Russia
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Wang Y, Liu L, Liu X, Wang Y, Yang W, Zhao W, Zhao G, Cui H, Wen J. Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics. Food Res Int 2024; 175:113782. [PMID: 38129007 DOI: 10.1016/j.foodres.2023.113782] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/08/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023]
Abstract
Aroma has an important influence on the aroma quality of chicken meat. This study aimed to identify the characteristic aroma substances in chicken meat and elucidate their metabolic mechanisms. Using gas chromatography-olfactometry and odor activity values, we identified nonanal, octanal, and dimethyl tetrasulfide as the basic characteristic aroma compounds in chicken meat, present in several breeds. Hexanal, 1-octen-3-ol, (E)-2-nonenal, heptanal, and (E,E)-2,4-decadienal were breed-specific aroma compounds found in native Chinese chickens but not in the meat of white-feathered broilers. Metabolomics analysis showed that L-glutamine was an important metabolic marker of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol. Exogenous supplementation experiments found that L-glutamine increased the content of D-glucosamine-6-P and induced the degradation of L-proline, L-arginine, and L-lysine to enhance the Maillard reaction and promote the formation of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol, thus improving the aroma profile of chicken meat.
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Affiliation(s)
- Yanke Wang
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Li Liu
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Xiaojing Liu
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Yidong Wang
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Weifang Yang
- Beijing General Station of Animal Husbandry, Beijing 100107, China.
| | - Wenjuan Zhao
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Guiping Zhao
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Huanxian Cui
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Jie Wen
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
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Wu Q, Zhuang M, Guo T, Bao S, Wu S, Ke S, Wang X, Wang A, Zhou Z. Gut microbiota, host lipid metabolism and regulation mechanism of high-fat diet induced mice following different probiotics-fermented wheat bran intervention. Food Res Int 2023; 174:113497. [PMID: 37986413 DOI: 10.1016/j.foodres.2023.113497] [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: 05/24/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Wheat bran (WB) was fermented by Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis (LAB-FWB), respectively, and their corresponding mechanism of obesity alleviation via gut microbiota and lipid metabolism was investigated. Results indicated LAB-FWB reduced body weight and serum glucose, followed by an improved lipid profile in obese mice compared with WB. All LAB-FWB interventions led to an enriched steroid hormone biosynthesis. LGG-WB significantly up-regulated genes in arachidonic acid metabolism, bile secretion and linoleic acid metabolism. While LB-WB down-regulated genes in PPAR signaling pathway and LP-WB up-regulated genes in linoleic acid metabolism, indicate their different regulation patterns. Furthermore, LAB-FWB reduced Firmicutes/Bacteroidetes ratio and returned HFD-dependent bacteria Colidextribacter and Erysipelatoclostridium to be normalized. Interestingly, LAB-FWB significantly enriched lipid-related pathways, benefiting xanthohumol, prostaglandin F2alpha, LPI 18:2 and lipoamide biosynthesis in lipid metabolic pathway, but not found in WB group. Among them, treatment with LGG-WB exerted the greatest function on alleviating obesity syndromes.
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Affiliation(s)
- Qinghai Wu
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Biotechnology Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Min Zhuang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Tianlong Guo
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Biotechnology Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Sanyue Bao
- Department of Food Engineering, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, China
| | - Sachula Wu
- Biotechnology Research Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
| | - Sheng Ke
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuanyu Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Gulbali Institure- Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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Dai LL, Cho SB, Li HF, A LS, Ji XP, Pan S, Bao ML, Bai L, Ba GN, Fu MH. Lomatogonium rotatum extract alleviates diabetes mellitus induced by a high-fat, high-sugar diet and streptozotocin in rats. World J Diabetes 2023; 14:846-861. [PMID: 37383587 PMCID: PMC10294064 DOI: 10.4239/wjd.v14.i6.846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 03/21/2023] [Accepted: 04/17/2023] [Indexed: 06/14/2023] Open
Abstract
BACKGROUND Lomatogonium rotatum (LR) is traditionally used in Mongolian folk medicine as a hypoglycemic agent, but its evidence-based pharmacological effects and me-chanisms of action have not been fully elucidated.
AIM To emphasize the hypoglycemic action mechanism of LR in a type 2 diabetic rat model and examine potential biomarkers to obtain mechanistic understanding regarding serum metabolite modifications.
METHODS A high-fat, high-sugar diet and streptozotocin injection-induced type 2 diabetic rat model was established. The chemical composition of the LR was identified by high performance liquid chromatography. LR extract administrated as oral gavage at 0.5 g/kg, 2.5 g/kg, and 5 g/kg for 4 wk. Anti-diabetic effects of LR extract were evaluated based on histopathological examination as well as the measurement of blood glucose, insulin, glucagon-like peptide 1 (GLP-1), and lipid levels. Serum metabolites were analyzed using an untargeted metabolomics approach.
RESULTS According to a chemical analysis, swertiamarin, sweroside, hesperetin, coumarin, 1.7-dihydroxy-3,8-dimethoxyl xanthone, and 1-hydroxy-2,3,5 trimethoxanone are the principal active ingredients in LR. An anti-diabetic experiment revealed that the LR treatment significantly increased plasma insulin and GLP-1 levels while effectively lowering blood glucose, total cholesterol, triglycerides, low-density lipoprotein cholesterol, and oral glucose tolerance test compared to the model group. Furthermore, untargeted metabolomic analysis of serum samples detected 236 metabolites, among which 86 were differentially expressed between the model and the LR group. It was also found that LR considerably altered the levels of metabolites such as vitamin B6, mevalonate-5P, D-proline, L-lysine, and taurine, which are involved in the regulation of the vitamin B6 metabolic pathway, selenium amino acid metabolic pathway, pyrimidine metabolic pathway, and arginine and proline metabolic pathways.
CONCLUSION These findings indicated that LR may have a hypoglycemic impact and that its role may be related to changes in the serum metabolites and to facilitate the release of insulin and GLP-1, which lower blood glucose and lipid profiles.
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Affiliation(s)
- Li-Li Dai
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Sung-Bo Cho
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Hui-Fang Li
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Li-Sha A
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, Hainan Medical University, Haikou 571199, Hainan Province, China
| | - Xiao-Ping Ji
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Sirigunqiqige Pan
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Ming-Lan Bao
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Laxinamujila Bai
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Gen-Na Ba
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
| | - Ming-Hai Fu
- NMPA Key Laboratory of Quality Control of Traditional Chinese Medicine (Mongolian Medicine), Inner Mongolia Minzu University, Tongliao 028000, Inner Mongolia Autonomous Region, China
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, Hainan Province, China
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9
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Effects of Fermentation on the Physicochemical Properties and Aroma of Lamb Liver Paste. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The probiotic fermentation of lamb liver paste is a new method with which to utilize sheep by-products and address the issue of waste. In this study, a pH meter, chromaticity meter, texture analyzer, and gas chromatograph–mass spectrometer (GC–MS) were used to determine various indicators. The objective was to investigate the effect of fermentation on the physical properties and aroma of lamb liver paste. The results showed that the L* (brightness), a* (redness), and b* (yellowness) of the samples were significantly higher in the starter fermentation group than in the other two groups after storage for 0, 1, 7, 14, 21, and 28 days (p < 0.05). In addition, cohesiveness, adhesion, and chewiness were lower in the starter fermentation group after 7 days (p < 0.05). TVB-N and fat were lower in the starter fermentation group compared to the sterilization group at 28 days. pH was significantly lower in the starter fermentation group at the beginning of storage, and lactic acid bacteria numbers were significantly higher than in the sterilization groups (p < 0.05). Important aroma compounds, such as 2-undecenal, 1-octen-3-ol, and anethole, were significantly higher in the starter fermentation group than in the sterilization group (p < 0.05). Fermented lamb liver paste is a new by-product that exhibits a high degree of freshness and a low degree of fat oxidation during storage. This study provides a theoretical basis for future industrial production.
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10
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Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods 2022; 11:foods11193070. [PMID: 36230147 PMCID: PMC9562890 DOI: 10.3390/foods11193070] [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: 09/05/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/16/2022] Open
Abstract
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC−MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
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