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Badawy S, Liu Y, Guo M, Liu Z, Xie C, Marawan MA, Ares I, Lopez-Torres B, Martínez M, Maximiliano JE, Martínez-Larrañaga MR, Wang X, Anadón A, Martínez MA. Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not? Food Res Int 2023; 172:113158. [PMID: 37689911 DOI: 10.1016/j.foodres.2023.113158] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Conjugated linoleic acid (CLA) has attracted great attention in recent years as a popular class of functional food that is broadly used. It refers to a group of geometric and positional isomers of linoleic acid (LA) with a conjugated double bond. The main natural sources of CLA are dairy products, beef and lamb, whereas only trace amounts occur naturally in plant lipids. CLA has been shown to improve various health issues, having effects on obesity, inflammatory, anti-carcinogenicity, atherogenicity, immunomodulation, and osteosynthesis. Also, compared to studies on humans, many animal researches reveal more positive benefits on health. CLA represents a nutritional avenue to improve lifestyle diseases and metabolic syndrome. Most of these effects are attributed to the two major CLA isomers [conjugated linoleic acid cis-9,trans-11 isomer (c9,t11), and conjugated linoleic acid trans-10,cis-12 isomer (t10,c12)], and their mixture (CLA mix). In contrast, adverse effects of CLA have been also reported, such as glucose homeostasis, insulin resistance, hepatic steatosis and induction of colon carcinogenesis in humans, as well as milk fat inhibition in ruminants, lowering chicken productivity, influencing egg quality and altering growth performance in fish. This review article aims to discuss the health benefits of CLA as a nutraceutical supplement and highlight the possible mechanisms of action that may contribute to its outcome. It also outlines the feasible adverse effects of CLA besides summarizing the recent peer-reviewed publications on CLA to ensure its efficacy and safety for proper application in humans.
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Affiliation(s)
- Sara Badawy
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Pathology Department of Animal Medicine, Faculty of Veterinary Medicine, Benha University, Egypt
| | - Yanan Liu
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Mingyue Guo
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhenli Liu
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Changqing Xie
- MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Marawan A Marawan
- The State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Infectious Diseases, Animal Medicine Department, Faculty of Veterinary Medicine, Benha University, Egypt
| | - Irma Ares
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Bernardo Lopez-Torres
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Marta Martínez
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Jorge-Enrique Maximiliano
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - María-Rosa Martínez-Larrañaga
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
| | - Xu Wang
- National Reference Laboratory of Veterinary Drug Residues (HZAU) and MAO Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China; MAO Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Arturo Anadón
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain.
| | - María-Aránzazu Martínez
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Universidad Complutense de Madrid (UCM), and Research Institute Hospital 12 de Octubre (i+12), 28040 Madrid, Spain
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2
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Liu XM, Zhang Y, Zhou Y, Li GH, Zeng BQ, Zhang JW, Feng XS. Progress in Pretreatment and Analysis of Fatty Acids in Foods: An Update since 2012. SEPARATION & PURIFICATION REVIEWS 2021. [DOI: 10.1080/15422119.2019.1673776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Xiao-Min Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Guo-Hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Ben-Qing Zeng
- Department of Pharmacy, The First People’s Hospital of Longquanyi District, Chengdu, China
| | - Jian-Wei Zhang
- Department of Abdominal Surgery, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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Zongo K, Krishnamoorthy S, Moses JA, Yazici F, Çon AH, Anandharamakrishnan C. Total conjugated linoleic acid content of ruminant milk: The world status insights. Food Chem 2020; 334:127555. [PMID: 32711268 DOI: 10.1016/j.foodchem.2020.127555] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 07/08/2020] [Accepted: 07/08/2020] [Indexed: 10/23/2022]
Abstract
Conjugated linoleic acid (CLA) content of ruminant milk reported in published research papers (n = 65) from January 1995 to March 2020 around the world were analyzed to estimate the overall mean CLA value. The CLA content of ruminant milk samples was grouped according to geographical regions (Europe, South America, North America, Oceania, Asia, and Africa). The total CLA content of milk samples from cows, sheep, goats, yaks, and llama retrieved from the collected data ranged between 0.06 and 2.96% of total fatty acids. There is a wide variation of pooled estimated mean content of CLA in milk among the study regions and were highest in Oceania with 1.33% (95% confidence interval (CI): 1.16 - 1.49%) of total fatty acids. Though several factors have been reported to influence the CLA content of milk, the effect of the "geographical origin" was only considered in the present manuscript as one of the main factors in this respect.
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Affiliation(s)
- Koka Zongo
- Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey.
| | - Srinivasan Krishnamoorthy
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), MoFPI, Govt. of India, Thanjavur, India
| | - Jeyan A Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), MoFPI, Govt. of India, Thanjavur, India
| | - Fehmi Yazici
- Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey
| | - Ahmet Hilmi Çon
- Food Engineering Department, Graduate School of Sciences, Ondokuz Mayis University, Samsun, Turkey
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), MoFPI, Govt. of India, Thanjavur, India
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4
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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time. Foods 2020; 9:foods9010043. [PMID: 31947758 PMCID: PMC7022991 DOI: 10.3390/foods9010043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/24/2019] [Accepted: 12/31/2019] [Indexed: 11/25/2022] Open
Abstract
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.
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NMR-Based Μetabolomics of the Lipid Fraction of Organic and Conventional Bovine Milk. Molecules 2019; 24:molecules24061067. [PMID: 30889921 PMCID: PMC6472053 DOI: 10.3390/molecules24061067] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 03/09/2019] [Accepted: 03/14/2019] [Indexed: 12/31/2022] Open
Abstract
Origin and quality identification in dairy products is an important issue and also an extremely challenging and complex experimental procedure. The objective of the present work was to compare the metabolite profile of the lipid fraction of organic and conventional bovine milk using NMR metabolomics analysis. 1H-NMR and 1D TOCSY NMR methods of analysis were performed on extracted lipid fraction of lyophilized milk. For this purpose, 14 organic and 16 conventional retail milk samples were collected monthly, and 64 bulk-tank (58 conventional and 6 organics) milk samples were collected over a 14-month longitudinal study in Cyprus. Data were treated with multivariate methods (PCA, PLS-DA). Minor components were identified and quantified, and modification of the currently used equations is proposed. A significantly increased % content of conjugated (9-cis, 11-trans)18:2 linoleic acid (CLA), α-linolenic acid, linoleic acid, allylic protons and total unsaturated fatty acids (UFA) and decreased % content for caproleic acid were observed in the organic samples compared to the conventional ones. The present work confirms that lipid profile is affected by contrasting management system (organic vs. conventional), and supports the potential of NMR-based metabolomics for the rapid analysis and authentication of the milk from its lipid profile.
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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7
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Lolli V, Marseglia A, Palla G, Zanardi E, Caligiani A. Determination of Cyclopropane Fatty Acids in Food of Animal Origin by 1H NMR. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2018; 2018:8034042. [PMID: 29805838 PMCID: PMC5902066 DOI: 10.1155/2018/8034042] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/11/2017] [Accepted: 02/12/2018] [Indexed: 06/08/2023]
Abstract
Cyclopropane fatty acids (CPFAs) are unusual fatty acids of microbial origin, recently detected in milk and dairy products. CPFAs have been demonstrated to be interesting molecular markers for authentication of dairy products obtained without ensiled feeds. Moreover, they can also be recognized as a new secondary component of human diet. Information is lacking on the presence of cyclic fatty acids in other food sources. Cyclopropane fatty acids have been detected by GC-MS analysis in cheese and other animal fats in concentration ranging from 200 to 1000 mg/kg fat, but in some cases, the complex fatty acid profile and the possible presence of interfering peaks make the separation not straightforward and the quantification uneasy. Therefore, a new reliable 1H NMR method was developed to detect and measure CPFA content in different foods of animal origin, based on the detection of the characteristic signals of cyclopropane ring. The 1H NMR (600 MHz) method showed detection limits comparable with those of full scan GC-MS, and it allowed the identification and quantitation of the cyclopropane fatty acids in different foods.
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Affiliation(s)
- Veronica Lolli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27A, 43124 Parma, Italy
| | - Angela Marseglia
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27A, 43124 Parma, Italy
| | - Gerardo Palla
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27A, 43124 Parma, Italy
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27A, 43124 Parma, Italy
| | - Augusta Caligiani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27A, 43124 Parma, Italy
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Zawadzki A, Alloo C, Grossi AB, do Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Res Int 2018; 105:210-220. [PMID: 29433209 DOI: 10.1016/j.foodres.2017.10.072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 10/30/2017] [Accepted: 10/31/2017] [Indexed: 11/29/2022]
Abstract
Addition of β-acids extracted from hop at different levels (0, 30mgkg-1, 60mgkg-1, 240mgkg-1) to the diet of broiler chickens demonstrated significant effects on the average concentration of polar metabolites and fatty acids of relevance for meat quality. The largest metabolic differences between control group and chicken fed different levels of β-acids were achieved using 30mgkg-1 of supplement. As determined by EPR spin-trapping, increased redox stability was also obtained for meat from chicken fed 30mgkg-1 of β-acids which also had highest level of endogenous antioxidants, especially anserine, carnosine, NADH and PUFAs. Diet and storage period were found to affect protein oxidation and myosin and actin were recognized as the main targets of protein oxidation. Myofibrillar proteins from chicken fed hop β-acids showed to be less susceptible to oxidation. A moderated level of hop β-acids as dietary supplement accordingly improve the overall redox stability, protecting myofibrillar proteins and fatty acids against oxidation and improve the nutritional properties of meat from broiler chickens.
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Affiliation(s)
- A Zawadzki
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark
| | - C Alloo
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark; Department of Animal Production, Laboratory of Animal Nutrition and Animal Product Quality, Ghent University, Belgium
| | - A B Grossi
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark
| | - E S P do Nascimento
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - L C Almeida
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - S Bogusz Junior
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil
| | - L H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark.
| | - D R Cardoso
- Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil.
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9
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Mate extract as feed additive for improvement of beef quality. Food Res Int 2017; 99:336-347. [DOI: 10.1016/j.foodres.2017.05.033] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/26/2017] [Accepted: 05/29/2017] [Indexed: 01/06/2023]
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10
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Tao F, Ngadi M. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods. Crit Rev Food Sci Nutr 2017; 58:1565-1593. [PMID: 28118034 DOI: 10.1080/10408398.2016.1261332] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Conventional methods for determining fat content and fatty acids (FAs) composition are generally based on the solvent extraction and gas chromatography techniques, respectively, which are time consuming, laborious, destructive to samples and require use of hazard solvents. These disadvantages make them impossible for large-scale detection or being applied to the production line of meat factories. In this context, the great necessity of developing rapid and nondestructive techniques for fat and FAs analyses has been highlighted. Measurement techniques based on near-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance and hyperspectral imaging have provided interesting and promising results for fat and FAs prediction in varieties of foods. Thus, the goal of this article is to give an overview of the current research progress in application of the four important techniques for fat and FAs analyses of muscle foods, which consist of pork, beef, lamb, chicken meat, fish and fish oil. The measurement techniques are described in terms of their working principles, features, and application advantages. Research advances for these techniques for specific food are summarized in detail and the factors influencing their modeling results are discussed. Perspectives on the current situation, future trends and challenges associated with the measurement techniques are also discussed.
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Affiliation(s)
- Feifei Tao
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
| | - Michael Ngadi
- a Department of Bioresource Engineering , McGill University , Ste-Anne-de-Bellevue , Quebec , Canada
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11
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Wang X, Fang C, He J, Dai Q, Fang R. Comparison of the meat metabolite composition of Linwu and Pekin ducks using 600 MHz 1H nuclear magnetic resonance spectroscopy. Poult Sci 2016; 96:192-199. [PMID: 27608660 DOI: 10.3382/ps/pew279] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 02/22/2016] [Accepted: 06/30/2016] [Indexed: 01/11/2023] Open
Abstract
In an effort to further understand of the differences of meat flavor and texture between Linwu ducks and Pekin ducks at market age, we investigated the meat metabolite composition of the two breeds of ducks using 600 MHz 1H nuclear magnetic resonance (NMR) spectroscopy. Comprehensive multivariate data analysis including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) were applied to analyze the 1H-NMR profiling data to identify the distinguishing metabolites of breast meat between two breeds of ducks. Compared with 42-d-old Pekin duck meat, breast from 72-d-old Linwu duck has higher concentration of anserine, carnosine, homocarnosine, and nicotinamide, but significantly lower concentration of succinate, creatine, and myo-inositol. These results contribute to a better understanding of the differences in meat metabolite composition between 72-d-old Linwu and 42-d-old Pekin ducks, which could be used to help assess the quality of duck meat as a food.
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Affiliation(s)
- Xiangrong Wang
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China.,Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, NO. 348 Xianjiahu West Road, Changsha 410205, Hunan, PR China.,Department of Animal Nutrition and Feed Technology, Hunan Institute of Animal Science and Veterinary Science, NO. 8 Changlang Road, Changsha 410131, Hunan, PR China
| | - Chengkun Fang
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China
| | - Jianhua He
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China
| | - Qiuzhong Dai
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China .,Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, NO. 348 Xianjiahu West Road, Changsha 410205, Hunan, PR China.,Department of Animal Nutrition and Feed Technology, Hunan Institute of Animal Science and Veterinary Science, NO. 8 Changlang Road, Changsha 410131, Hunan, PR China
| | - Rejun Fang
- College of Animal Science and Technology, Hunan Agricultural University, NO. 1 Nongda Road, Changsha 410128, Hunan, PR China
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Cai H, Cheng R, Jin Y, Ding S, Chen Z. Evaluation of Oolong Teas Using1H and13C Solid-state NMR, Sensory Analysis, and Multivariate Statistics. J CHIN CHEM SOC-TAIP 2016. [DOI: 10.1002/jccs.201600183] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Honghao Cai
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen China
- Department of Chemistry and Center for Nanoscience and Nanotechnology; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Renhao Cheng
- Department of Chemistry and Center for Nanoscience and Nanotechnology; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Yali Jin
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen China
| | - Shangwu Ding
- Department of Chemistry and Center for Nanoscience and Nanotechnology; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Zhong Chen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen China
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13
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Cai H, Lin L, Ding S, Cui X, Chen Z. Fast quantification of fatty acid profile of intact fish by intermolecular double-quantum coherence1H-NMR spectroscopy. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500309] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Honghao Cai
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
- Department of Chemistry; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Liangjie Lin
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
| | - Shangwu Ding
- Department of Chemistry; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Xiaohong Cui
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
| | - Zhong Chen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
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