1
|
Shu Y, Wu F, Yang W, Qi W, Li R, Zhang Z. Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat. Foods 2024; 13:2230. [PMID: 39063312 PMCID: PMC11275610 DOI: 10.3390/foods13142230] [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: 06/15/2024] [Revised: 07/13/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigated the dietary effect of curcumin (CUR) on amino acid, 5'-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either a basal diet or a diet with the addition of CUR with concentrations of 100 mg/kg, 150 mg/kg, and 200 mg/kg for 43 days. The results show that the addition of CUR in chicken diets is conducive to promoting the deposition of amino acids and increasing the content of 5'-nucleotides in chicken meat, reducing the contents of saturated fatty acid (SFA) and C20:4 n6 but increasing the ratio between polyunsaturated fatty acid (PUFA) and SFA. In addition, the volatile compound profile shows that the main volatile compounds in chicken meat are aldehydes (including hexanal, heptanal, octanal, and nonanal), with significant increases in their contents observed among chickens in the CUR-intake group. Moreover, it has been found that (E, E)-2,4-nonadienal, trans-2-decenal, benzaldehyde, and trans-2-octenal in chicken meat can significantly increase its overall aroma, and the addition of CUR with 150 mg/kg had the best effect on improving nutritional quality and flavor of chicken meat. This study provides a basis for the comprehensive utilization of CUR as a feed additive with the potential to substitute antibiotics.
Collapse
Affiliation(s)
- Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Fengyang Wu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| | - Wei Yang
- Institute of Animal Husbandry and Veterinary Medicine of Hebei Province, Dongguan Avenue, Baoding 071030, China;
| | - Wenhui Qi
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| | - Runyang Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| |
Collapse
|
2
|
Zhang Y, Wang Y, Yang Y, Zhao D, Liu R, Li S, Zhang X. Proteomic analysis of ITPR2 as a new therapeutic target for curcumin protection against AFB1-induced pyroptosis. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 260:115073. [PMID: 37257342 DOI: 10.1016/j.ecoenv.2023.115073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 05/20/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
Aflatoxin B1 (AFB1) is extremely carcinogenic and can cause liver cancer in humans and animals with continued ingestion. As a natural compound, curcumin (Cur) exhibits excellent anti-inflammatory, and anti-cancer properties with few side effects. In this study, a total of 60 male mice (6-week-olds, 15 per group). After one week of acclimatization feeding, the mice were divided into control group (Con), AFB1 group, curcumin group (Cur), and AF+Cur group. The mice were gavaged with curcumin (Cur, 100 mg/kg) and/or AFB1 (0.75 mg/kg). To identify a new therapeutic target for AFB1-induced pyroptosis, we performed proteomic profiling for curcumin alleviating liver injury caused by AFB1 to further validate the targets through volcano plot analysis, Venn analysis, heatmap analysis, correlation, cluster analysis, GO and KEGG enrichment. AFB1 exposure resulted in the loss of hepatocyte membrane, swelling of the endoplasmic reticulum, and a significant increase in transaminase (ALT and AST) contents, while curcumin greatly improved these changes. We found that differentially expressed proteins are enriched in the endoplasmic reticulum membrane and identified ITPR2 as a target of curcumin that alleviates AFB1-induced liver injury by proteomics. Furthermore, ITPR2 expression was detected by immunofluorescence, and qRT-PCR for mRNA expression of genes downstream of ITPR2 (calpain1, calpain2, caspase-12, caspase-3). ITPR2-activated endoplasmic reticulum stress-related proteins (calpain1, calpaini2, bcl-2, BAX, cl-caspase-12, cl-caspase-3), apoptosis (PARP) and pyroptosis (DFNA5) related proteins were examined by western blotting. The analysis showed that it effectively prevents AFB1-induced pyroptosis by lowering endoplasmic reticulum stress via interfering with ITPR2 and its downstream proteins (calpain1, calpain2, bcl-2, Bax) and inhibiting caspase-12/caspase-3 pathway. Conclusively, this study applied proteomic profiling to elucidate ITPR2 as a new target, which might give a new perspective on the mechanism of curcumin alleviating AFB1-induced pyroptosis.
Collapse
Affiliation(s)
- Yixin Zhang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development. Faculty of Basic Veterinary Science, College of Veterinary Medicine, Northeast Agricultural University, 600 Changjiang Road, Harbin, China
| | - Yikang Wang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development. Faculty of Basic Veterinary Science, College of Veterinary Medicine, Northeast Agricultural University, 600 Changjiang Road, Harbin, China
| | - Yaozu Yang
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development. Faculty of Basic Veterinary Science, College of Veterinary Medicine, Northeast Agricultural University, 600 Changjiang Road, Harbin, China
| | - Dongmei Zhao
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development. Faculty of Basic Veterinary Science, College of Veterinary Medicine, Northeast Agricultural University, 600 Changjiang Road, Harbin, China
| | - Ruimeng Liu
- Heilongjiang Key Laboratory for Animal Disease Control and Pharmaceutical Development. Faculty of Basic Veterinary Science, College of Veterinary Medicine, Northeast Agricultural University, 600 Changjiang Road, Harbin, China
| | - Sihong Li
- College of Animal Science and Technology & College of Veterinary Medicine of Zhejiang A&F University, Hangzhou 311300, China.
| | - Xiuying Zhang
- Department of Basic Veterinary Science, College of Veterinary Medicine, Northeast Agricultural University, 600 Changjiang Road, Harbin, Xiangfang District, Heilongjiang 150030, China.
| |
Collapse
|
3
|
Hou W, Lin Y, Zhang Y, Liu T, Du J, Yi Y, Wang H. Effects of kojic acid on changes in the microstructure and myofibrillar protein of duck meat during superchilled storage. J Food Sci 2023; 88:977-987. [PMID: 36650660 DOI: 10.1111/1750-3841.16448] [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: 05/21/2022] [Revised: 11/24/2022] [Accepted: 12/16/2022] [Indexed: 01/19/2023]
Abstract
This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 ± 0.5 µM) during superchilled storage (-1.65 ± 0.5°C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid-treated groups. Based on the variation of water status, the water-holding capacity decreased significantly (p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid-treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the α-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.
Collapse
Affiliation(s)
- Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Yile Lin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Yujie Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Tingting Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Juan Du
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Yang Yi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| | - Hongxun Wang
- School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, P. R. China
| |
Collapse
|
4
|
Chen J, Fan Y, Zhang X, Yuan Z, Zhang H, Xu X, Qi J, Xiong G, Mei L, Zhu Y, Yang L, Li C. Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts. Food Chem 2023; 404:134555. [DOI: 10.1016/j.foodchem.2022.134555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/26/2022] [Accepted: 10/07/2022] [Indexed: 11/07/2022]
|
5
|
Wang Y, Zhou X, Liu M, Zang H, Zhang R, Yang H, Jin S, Qi X, Shan A, Feng X. Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
6
|
Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene. Int J Biol Macromol 2022; 221:1271-1281. [PMID: 36113593 DOI: 10.1016/j.ijbiomac.2022.09.088] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/24/2022]
Abstract
The aim of this study was to elucidate the effects of dietary pterostilbene supplementation on physicochemical changes and gel properties of myofibrillar protein (MP) in chicken when subjected to short-term frozen storage. The results showed that pterostilbene supplementation diminished the oxidation of MP compared to the control, as the carbonyl content was significantly reduced and the loss of sulfhydryl and free amino groups was slowed. Meanwhile, the surface hydrophobicity and insolubility of MP were significantly reduced. FT-IR and endogenous fluorescence spectroscopy analysis indicated that dietary pterostilbene inhibited the unfolding of protein structure and the transition of α-helix to β-sheet structure. The integrity of the protein structure contributed to the gel quality. The strength, whiteness and water-holding capacity (WHC) of MP gels were improved in the pterostilbene treatment group. In terms of microstructure, pterostilbene facilitated the formation of dense and homogeneous gel network structure. In summary, these findings suggest that pterostilbene could be used as a dietary supplement to maintain the structural stability of MP in postmortem chicken breast muscle, allowing for excellent gel functional properties.
Collapse
|
7
|
Liu Z, Shi B, Wang Y, Xu Q, Gao H, Ma J, Jiang X, Yu W. Curcumin alleviates aristolochic acid nephropathy based on SIRT1/Nrf2/HO-1 signaling pathway. Toxicology 2022; 479:153297. [PMID: 36037877 DOI: 10.1016/j.tox.2022.153297] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 11/30/2022]
Abstract
Aristolochic acid I (AA-I), presenting in a variety of natural medicinal plants, which could cause tubular epithelial cell injury. Curcumin (CUR), a polyphenolic substance isolated from turmeric, is a natural antioxidant. The aim of this experiment was to investigate whether CUR attenuated AA-I-induced renal injury in rats through the SIRT1/Nrf2/HO-1 signaling pathway. SD rats were treated with AA-I (10 mg/kg) or/and CUR (200 mg/kg) for 28 days to assess the protective effect of CUR on AA-I-induced renal injury in vivo. NRK-52E cells were treated with AA-I (40 μ M) or/and CUR (20 μ M) for 24 h in vitro. The intervention pathway of CUR against oxidative stress injury induced by AA-I was assessed by observing pathological changes, oxidative stress status, apoptosis and the expression of SIRT1/Nrf2/HO-1 signaling pathway-related factors. The results showed that AA-I exposure increased the contents of BUN, Cr, KIM-1, NGAL, ALT and AST in serum. It increased the content of MDA, decreased the activities of SOD, GST, GSH and the content of ATP in renal tissue. Pathological changes such as inflammatory cell infiltration and mitochondrial injury occurred in renal tissue. AA-I exposure resulted in a substantial rise in the levels of BAX, Ccaspase-9, Cleaved Caspase-9, Caspase-3, Cleaved Caspase-3 and a significant decrease in mRNA and protein expression levels of Bcl-2, SIRT1, Nrf2, NQO1, HO-1 and Keap1. However, these changes were reversed by CUR intervention. In summary, AA-I exposure caused mitochondrial dysfunction and triggered apoptosis through the oxidative stress pathway. However, CUR could reduce AA-I-induced renal injury by activating the SIRT1/Nrf2/HO-1 signaling pathway.
Collapse
Affiliation(s)
- Zhihui Liu
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Bendong Shi
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Yu Wang
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Qingyang Xu
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Hongxin Gao
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Jun Ma
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Xiaowen Jiang
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Wenhui Yu
- College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, People's Republic of China; Heilongjiang Key Laboratory for prevention and control of common animal diseases, Harbin 150030, People's Republic of China; Chinese Veterinary Research Institute, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| |
Collapse
|
8
|
Tagrida M, Benjakul S. Liposomes loaded with betel leaf (Piper betle L.) extract: Antibacterial activity and preservative effect in combination with hurdle technologies on tilapia slices. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108999] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
9
|
Domínguez R, Pateiro M, Munekata PES, Zhang W, Garcia-Oliveira P, Carpena M, Prieto MA, Bohrer B, Lorenzo JM. Protein Oxidation in Muscle Foods: A Comprehensive Review. Antioxidants (Basel) 2021; 11:60. [PMID: 35052564 PMCID: PMC8773412 DOI: 10.3390/antiox11010060] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/23/2021] [Accepted: 12/25/2021] [Indexed: 12/26/2022] Open
Abstract
Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
Collapse
Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
| | - 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
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 32004 Ourense, Spain; (P.G.-O.); (M.C.); (M.A.P.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
| | - Benjamin Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; (R.D.); (M.P.); (P.E.S.M.)
- Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
| |
Collapse
|
10
|
Dietary Curcumin Alleviated Aflatoxin B1-Induced Acute Liver Damage in Ducks by Regulating NLRP3-Caspase-1 Signaling Pathways. Foods 2021; 10:foods10123086. [PMID: 34945637 PMCID: PMC8701407 DOI: 10.3390/foods10123086] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 12/16/2022] Open
Abstract
Aflatoxin B1 (AFB1) is a mycotoxin widely distributed in animal feed and human food; it represents a serious threat to human and animal health. This study investigates the mechanism by which dietary curcumin protected liver against acute damage caused by AFB1 administration in ducks. One-day-old male ducks (n = 450) were randomly assigned to three groups, the control group, the AFB1 group, and the AFB1 + curcumin group; the first group were fed with basic diet, while the third group was fed basic diet containing 500 mg/kg curcumin. Ducks in the AFB1 group and AFB1 + curcumin group were challenged with AFB1 at the age of 70 days. The results show that AFB1 administration caused liver damage, increased CYP450 content and AFB1-DNA adducts in the liver, and induced oxidative stress and inflammatory response in the liver. Dietary curcumin significantly inhibited the generation of H2O2 and MDA in liver, activated the Nrf2-ARE signaling pathway, and suppressed the NLRP3–caspase-1 signaling pathway in the liver of ducks. Conclusively, curcumin in diet could protect duck liver against the generation of AFB1-DNA adducts, toxicity, oxidation stress and inflammatory response induced by AFB1 through regulating the NLRP3–caspase-1 signaling pathways, demonstrating that curcumin is a potential feed additive agent to reduce the serious harmful effects of AFB1 on duck breeding.
Collapse
|
11
|
Jin S, Yang H, Liu F, Pang Q, Shan A, Feng X. Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality. Foods 2021; 10:foods10122981. [PMID: 34945532 PMCID: PMC8701154 DOI: 10.3390/foods10122981] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/23/2021] [Accepted: 11/26/2021] [Indexed: 02/06/2023] Open
Abstract
This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg-1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400-500 mg/kg of curcumin (kg-1) has the greatest effect.
Collapse
Affiliation(s)
- Sanjun Jin
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China; (S.J.); (H.Y.); (F.L.); (Q.P.); (A.S.)
- Centre of Sport Nutrition and Health, Zhengzhou University, Zhengzhou 450001, China
| | - Hao Yang
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China; (S.J.); (H.Y.); (F.L.); (Q.P.); (A.S.)
| | - Fangju Liu
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China; (S.J.); (H.Y.); (F.L.); (Q.P.); (A.S.)
| | - Qian Pang
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China; (S.J.); (H.Y.); (F.L.); (Q.P.); (A.S.)
| | - Anshan Shan
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China; (S.J.); (H.Y.); (F.L.); (Q.P.); (A.S.)
| | - Xingjun Feng
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China; (S.J.); (H.Y.); (F.L.); (Q.P.); (A.S.)
- Correspondence: or ; Tel.: +86-0451-5519-1395
| |
Collapse
|
12
|
Tagrida M, Benjakul S, Zhang B. Use of betel leaf (Piper betle L.) ethanolic extract in combination with modified atmospheric packaging and nonthermal plasma for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets. J Food Sci 2021; 86:5226-5239. [PMID: 34766340 DOI: 10.1111/1750-3841.15960] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 10/03/2021] [Accepted: 10/12/2021] [Indexed: 12/16/2022]
Abstract
Fish is perishable and has the short shelf-life. To maintain its quality, it is necessary to implement the appropriate technology, particularly nonthermal processing along with safe additive, especially from plant origin under the concept of "hurdle technology". The use of potential vesicle including liposome for loading the plant extract could be a means to enhance the stability and activities of the extract. The current study aimed to evaluate the effect of liposomes loaded with betel leaf ethanolic extract (L/BLEEs) or unencapsulated BLEE (U/BLEE) in conjunction with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) on the quality changes and shelf-life of Nile tilapia fillets (TFs) stored under refrigerated condition (4°C). TFs treated with L/BLEE or U/BLEE at 400 ppm, packed under modified atmosphere (CO2 :Ar:O2 = 60:30:10) and subjected to NTP for 300 s (L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP, respectively) had the lowest microbial and chemical changes during storage, while the control showed the highest changes (p < 0.05). Lipid oxidation was lower in these samples, ascertained by more retained polyunsaturated fatty acids and lower lipid oxidation based on Fourier transform infrared (FT-IR) spectra. Overall likeness scores were similar (p > 0.05) between all the samples at day 0 of storage. Only L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP were still sensorially acceptable after 12 days at 4°C. Therefore, L/BLEE or U/BLEE combined with MAP/NTP treatment could be adopted as a potent hurdle for shelf-life extension of TFs. PRACTICAL APPLICATION: Natural additives and nonthermal processing technologies have gained increasing interest for preservation of fish. Liposomes loaded with betel leaf ethanolic extract (L/BLEE) rich in polyphenolics could be used together with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) to retard bacterial growth and chemical deterioration in Nile tilapia fillets. These hurdles were proven to be able to maintain the qualities of tilapia fillets stored at 4°C up to 12 days, especially when L/BLEE was used at 400 ppm. Therefore, shelf-life extension of Nile tilapia fillets or other fish can be achieved by using the natural additive and nonthermal processing technologies.
Collapse
Affiliation(s)
- Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| |
Collapse
|
13
|
Jin S, Wang M, Yang H, Shan A, Feng X. Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
14
|
Jin S, Yang H, Jiao Y, Pang Q, Wang Y, Wang M, Shan A, Feng X. Dietary Curcumin Alleviated Acute Ileum Damage of Ducks ( Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways. Foods 2021; 10:foods10061370. [PMID: 34198498 PMCID: PMC8231806 DOI: 10.3390/foods10061370] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/07/2021] [Accepted: 06/10/2021] [Indexed: 12/13/2022] Open
Abstract
Aflatoxin B1 (AFB1) is a stable toxic metabolite threatening health of human and animal and widely contaminated animal feed and human food. This present study aimed to investigate the effects of dietary curcumin on ileum injury in ducks induced by AFB1 administration and explore its underlying mechanisms. Ducks (N = 450, one-day-old male) with a similar weight were randomly assigned to 3 groups, containing the control group, AFB1 group (60 μg AFB1 kg−1 body weight) and curcumin (500 mg curcumin kg−1 diet) + AFB1 group. AFB1 administration markedly increased the ileum damage, AFB1-DNA adducts in the plasma and oxidation stress and inflammation. Adding curcumin into diet protected the ileum against morphology damage induced by AFB1 administration, decreased AFB1-DNA adducts in the plasma and eliminated oxidation stress and inflammation in the ileum of ducks. Anti-oxidation and anti-inflammatory effects of curcumin could protect the ileum against acute damage via activating Nrf2-ARE signaling pathway and inhibiting NF-κB signaling pathway. Conclusively, curcumin was a dietary anti-oxidation and anti-inflammation agent via activating Nrf2-ARE signaling pathway and inhibiting NF-κB signaling pathway to protect ileum against acute damage induced by AFB1 administration.
Collapse
|
15
|
Jin S, Pang Q, Yang H, Diao X, Shan A, Feng X. Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos). Food Chem 2021; 363:130263. [PMID: 34116495 DOI: 10.1016/j.foodchem.2021.130263] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 05/25/2021] [Accepted: 05/30/2021] [Indexed: 12/14/2022]
Abstract
The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chemical composition, antioxidative capacity, meat quality and volatile compound concentrations of duck meat were investigated. The results showed that dietary resveratrol had no significant effects on the chemical composition. Dietary resveratrol supplementation increased superoxide dismutase, glutathione peroxidase, catalase activity, pH15 min, pH24 h and color, and reduced the malondialdehyde, and carbonyl contents and shear force, thereby improving water mobility and distribution (T2b, T21, T22), drip loss, cooking loss and volatile compounds concentration of duck meat. In conclusion, dietary resveratrol supplementation improved the meat quality of ducks by enhancing the antioxidant capacity, improving the color and shear force, and suppressing lipid and protein oxidation, and 500 mg/kg dietary resveratrol had the greatest effect in this study.
Collapse
Affiliation(s)
- Sanjun Jin
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Qian Pang
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Hao Yang
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Xinping Diao
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Anshan Shan
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China
| | - Xingjun Feng
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, PR China.
| |
Collapse
|
16
|
Li F, Du X, Ren Y, Kong B, Wang B, Xia X, Bao Y. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage. Int J Biol Macromol 2021; 178:136-142. [PMID: 33636271 DOI: 10.1016/j.ijbiomac.2021.02.158] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/24/2021] [Accepted: 02/21/2021] [Indexed: 10/22/2022]
Abstract
The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.
Collapse
Affiliation(s)
- Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanming Ren
- Heilongjiang Province Agricultural Products and Veterinary Drug Feed Technical Identification Station, Harbin, Heilongjiang 150090, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
| |
Collapse
|
17
|
Wang B, Li F, Pan N, Kong B, Xia X. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Meat Sci 2020; 172:108335. [PMID: 33059179 DOI: 10.1016/j.meatsci.2020.108335] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/30/2020] [Accepted: 10/05/2020] [Indexed: 02/06/2023]
Abstract
The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.
Collapse
Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|