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De Smet S, Van Hecke T. Meat products in human nutrition and health - About hazards and risks. Meat Sci 2024; 218:109628. [PMID: 39216414 DOI: 10.1016/j.meatsci.2024.109628] [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: 06/10/2024] [Revised: 08/09/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.
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Affiliation(s)
- Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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2
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Iammarino M, Marino R, Nardelli V, Ingegno M, Albenzio M. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit? Foods 2024; 13:445. [PMID: 38338580 PMCID: PMC10855356 DOI: 10.3390/foods13030445] [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: 12/06/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk-benefit scenario for each type of heating process and red meat.
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Affiliation(s)
- Marco Iammarino
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
| | - Valeria Nardelli
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Mariateresa Ingegno
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
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Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3293-3302. [PMID: 34366447 DOI: 10.1007/s13197-020-04875-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
In the present study, creatine, creatinine, free amino acid and heterocyclic aromatic amine (HAA) contents of plain beef and chicken juices were investigated. For this aim, the boned and boneless beef and chicken juices were obtained by boiling for 3 h at 100 °C without any additives in the laboratory. Creatine and creatinine content of the beef juices varied between 1.33-3.16 mg g-1 and 1.29-1.42 mg g-1, respectively, while creatine and creatinine content of the chicken juices varied between 0.98-1.63 mg g-1 and 0.89-1.30 mg g-1, respectively. The total free amino acid content in the beef juices and the chicken juices ranged between 14.61-20.65 mg 100 gdm-1 and 19.66-57.88 mg 100 gdm-1, respectively. None of the heterocyclic aromatic amines analyzed in the present study could be detected in the beef juices and the chicken juices. Therefore, the boned and boneless beef and chicken juice can be considered as safe from the standpoint of these HAAs and are suggested to use in the preparation of meals.
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Zhang Y, Tian X, Jiao Y, Liu Q, Li R, Wang W. An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard. Crit Rev Food Sci Nutr 2021; 63:1390-1405. [PMID: 34387535 DOI: 10.1080/10408398.2021.1963946] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Iron-porphyrin is a very important substance in organisms, especially in animals. It is not only the source of iron in human body, but is also the catalytic center of many reactions. Previous studies suggested that adequate intake of iron was important for the health of human, especially for children and pregnant women. However, associated diseases caused by iron over-intake and excessive meat consumption suggested its potential harmfulness for human health. During meat processing, Iron-porphyrin will cause the oxidation of proteins and fatty acids. In the gastrointestinal tract, iron-porphyrin can induce the production of malondialdehyde, fats oxidation, and indirectly cause oxidation of amino acids and nitrates etc. Iron-porphyrin enters the intestinal tract and disturbs the balance of intestinal flora. Finally, some common measures for inhibiting its activity are introduced, including the use of chelating agent, antioxidants, competitive inhibitor, etc., as well as give the hypothesis that sodium chloride increases the catalytic activity of iron-porphyrin. The purpose of this review is to present an overview of current knowledge about the changes of iron-porphyrin in the whole technico- and gastrointesto- processing axis and to provide ideas for further research in meat nutrition.
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Affiliation(s)
- Yafei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yuzhen Jiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Qiubo Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ruonan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Thermal processing implications on the digestibility of meat, fish and seafood proteins. Compr Rev Food Sci Food Saf 2021; 20:4511-4548. [PMID: 34350699 DOI: 10.1111/1541-4337.12802] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/03/2021] [Accepted: 06/17/2021] [Indexed: 12/19/2022]
Abstract
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, Lincoln, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, India
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6
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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Iraki J, Fitschen P, Espinar S, Helms E. Nutrition Recommendations for Bodybuilders in the Off-Season: A Narrative Review. Sports (Basel) 2019; 7:E154. [PMID: 31247944 PMCID: PMC6680710 DOI: 10.3390/sports7070154] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 06/21/2019] [Accepted: 06/24/2019] [Indexed: 01/26/2023] Open
Abstract
Many nutrition practices often used by bodybuilders lack scientific support and can be detrimental to health. Recommendations during the dieting phase are provided in the scientific literature, but little attention has been devoted to bodybuilders during the off-season phase. During the off-season phase, the goal is to increase muscle mass without adding unnecessary body fat. This review evaluated the scientific literature and provides nutrition and dietary supplement recommendations for natural bodybuilders during the off-season phase. A hyper-energetic diet (~10-20%) should be consumed with a target weight gain of ~0.25-0.5% of bodyweight/week for novice/intermediate bodybuilders. Advanced bodybuilders should be more conservative with the caloric surplus and weekly weight gain. Sufficient protein (1.6-2.2 g/kg/day) should be consumed with optimal amounts 0.40-0.55 g/kg per meal and distributed evenly throughout the day (3-6 meals) including within 1-2 hours pre- and post-training. Fat should be consumed in moderate amounts (0.5-1.5 g/kg/day). Remaining calories should come from carbohydrates with focus on consuming sufficient amounts (≥3-5 g/kg/day) to support energy demands from resistance exercise. Creatine monohydrate (3-5 g/day), caffeine (5-6 mg/kg), beta-alanine (3-5 g/day) and citrulline malate (8 g/day) might yield ergogenic effects that can be beneficial for bodybuilders.
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Affiliation(s)
- Juma Iraki
- Iraki Nutrition AS, 2008 Fjerdingby, Norway.
| | | | | | - Eric Helms
- Sport Performance Research Institute New Zealand (SPRINZ) at AUT Millennium, Auckland University of Technology, Auckland 0632, New Zealand
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Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing. Poult Sci 2018; 97:4450-4457. [DOI: 10.3382/ps/pey316] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 07/02/2018] [Indexed: 02/02/2023] Open
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Zhou CY, Pan DD, Sun YY, Li CB, Xu XL, Cao JX, Zhou GH. The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3563-3570. [PMID: 29315583 DOI: 10.1002/jsfa.8872] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 12/23/2017] [Accepted: 12/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In order to evaluate the effect of cooking temperature on the nutrition quality of dry-cured hams, 60 biceps femoris samples from 16 Jinhua hams were divided into four groups (control, 70, 100 and 120 °C) and cooked for 30 min. Carbonyl content, sulfhydryl groups, surface hydrophobicity, microstructure, protein aggregation and digestibility of myofibrillar proteins were investigated. RESULTS Cooking promoted carbonylation and decreased sulfhydryl groups in a temperature-dependent way. Scanning electron microscopy and Nile Red revealed that protein aggregation became a main phenomenon at 120 °C; it coincided with surface hydrophobicity. The increased carbonyl content and decreased sulfhydryl groups contributed to the formation of aggregates. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles showed the initial difference in proteolysis rate among four groups. The in vitro digestibility of pepsin and of trypsin and α-chymotrypsin increased from the control to 100 °C and decreased from 100 to 120 °C. CONCLUSION The increased digestibility could be attributed to the oxidation of proteins and exposing recognition sites of digestive enzymes, while the decreased digestibility was due to the formation of aggregates. Cooking was a main factor that affected the digestibility of Jinhua ham, and cooking at 100 °C could be an ideal way to gain the highest digestibility of Jinhua ham. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chang-Yu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
| | - Dao-Dong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
- Food Science and Nutrition Department, Nanjing Normal University, Nanjing, PR China
| | - Yang-Ying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
| | - Jin-Xuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, PR China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, PR China
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10
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Du X, Sun Y, Pan D, Wang Y, Ou C, Cao J. Change of the structure and the digestibility of myofibrillar proteins in Nanjing dry-cured duck during processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3140-3147. [PMID: 29215140 DOI: 10.1002/jsfa.8815] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/13/2017] [Accepted: 12/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND To investigate the change of bioavailability and structure of myofibrillar proteins during Nanjing dry-cured duck processing, carbonyl content, sulfhydryl (SH) group, disulfide (SS) group, sodium dodecyl sulfate polyacrylamide gel electrophoresis, surface hydrophobicity, secondary structures and in vitro digestibility were determined. RESULTS During processing, carbonyl content and surface hydrophobicity increased; SH turned into SS group; α-helix turned into β-sheet and random coil fractions. Protein degradation occurred during dry-curing and drying-ripening stages. The in vitro digestibility of pepsin and pancreatic proteases increased during the salt curing stage and decreased during the drying-ripening stage. CONCLUSION The increase of digestibility could be attributed to the mild oxidation, degradation and unfolding of proteins while the decrease of digestibility was related to the intensive oxidation and aggregation of proteins. Protein degradation was not a main factor of digestibility during the drying-ripening stage. Results demonstrated that the bioavailability loss of myofibrillar proteins in Nanjing dry-cured duck occurred during the stage of drying-ripening instead of curing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiaojing Du
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Changrong Ou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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Jiménez-Colmenero F, Cofrades S, Herrero AM, Ruiz-Capillas C. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods. Crit Rev Food Sci Nutr 2017; 58:2334-2345. [DOI: 10.1080/10408398.2017.1322937] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Susana Cofrades
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Ana M. Herrero
- Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), Madrid, Spain
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12
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CAMPOS NDS, LOURDES ÂMFDO, ALVARENGA FBM, SABARENSE CM, OLIVEIRA MALD, SOUSA RAD. Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.01017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Kondjoyan A, Chevolleau S, Portanguen S, Molina J, Ikonic P, Clerjon S, Debrauwer L. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. Food Chem 2016; 213:641-646. [DOI: 10.1016/j.foodchem.2016.06.118] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 06/15/2016] [Accepted: 06/30/2016] [Indexed: 10/21/2022]
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Czerwonka M, Szterk A. The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein–Friesian bulls. Meat Sci 2015; 105:75-80. [DOI: 10.1016/j.meatsci.2015.03.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 03/08/2015] [Accepted: 03/10/2015] [Indexed: 10/23/2022]
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Marcolini E, Babini E, Bordoni A, Di Nunzio M, Laghi L, Maczó A, Picone G, Szerdahelyi E, Valli V, Capozzi F. Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4973-4978. [PMID: 25966609 DOI: 10.1021/acs.jafc.5b01157] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A bioactive compound is a food component that may have an impact on health. Its bioaccessibility, defined as the fraction released from the food matrix into the gastrointestinal tract during digestion, depends on compound stability, interactions with other food components, and supramolecular organization of food. In this study, the effect of pH on the bioaccessibility of the bioactive dipeptide carnosine was evaluated in two commercial samples of the Italian cured beef meat bresaola at two key points of digestion: before the gastric and after the duodenal phases. The digestion process was simulated using an in vitro static system, whereas capillary zone electrophoresis (CZE) and (1)H nuclear magnetic resonance (NMR) were used for quantitative analysis. The gap between the total carnosine content, measured by CZE, and its free diffusible fraction observable by NMR spectroscopy, was 11 and 19% for two independent bresaola products, where such percentages represent the fraction of carnosine not accessible for intestinal absorption because it was adsorbed to the food matrix dispersed in the digestion fluid.
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Affiliation(s)
- Elena Marcolini
- †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Elena Babini
- †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
- ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Alessandra Bordoni
- †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
- ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Mattia Di Nunzio
- †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Luca Laghi
- †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
- ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Anita Maczó
- §National Agricultural Research and Innovation Centre-Food Science Research Institute, Herman Ottó út 15, H-1022 Budapest, Hungary
| | - Gianfranco Picone
- ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Emoke Szerdahelyi
- §National Agricultural Research and Innovation Centre-Food Science Research Institute, Herman Ottó út 15, H-1022 Budapest, Hungary
| | - Veronica Valli
- ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Francesco Capozzi
- †Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
- ‡Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
- ⊥Centre of Magnetic Resonance, University of Florence, via L. Sacconi 6, 50019 Sesto Fiorentino, Florence, Italy
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16
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Jayasena DD, Jung S, Kim SH, Kim HJ, Alahakoon AU, Lee JH, Jo C. Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:771-775. [PMID: 25155754 DOI: 10.1002/jsfa.6882] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 07/07/2014] [Accepted: 08/18/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND In this study the effects of sex, meat cut and thermal processing on the carnosine, anserine, creatine, betaine and carnitine contents of Korean native chicken (KNC) meat were determined. Forty 1-day-old chicks (20 chicks of each sex) from a commercial KNC strain (Woorimatdag™) were reared under similar standard commercial conditions with similar diets, and ten birds of each sex were randomly selected and slaughtered at 14 weeks of age. Raw and cooked meat samples were prepared from both breast and leg meats and analyzed for the aforementioned functional compounds. RESULTS Female KNCs had significantly higher betaine and creatine contents. The breast meat showed significantly higher carnosine and anserine contents, whereas the leg meat had a higher betaine and carnitine content. The content of all functional compounds was significantly depleted by thermal processing. CONCLUSION This study confirms that KNC meat is a good source of the above-mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
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Pretorius B, Schönfeldt HC, Hall N. Total and haem iron content lean meat cuts and the contribution to the diet. Food Chem 2015; 193:97-101. [PMID: 26433293 DOI: 10.1016/j.foodchem.2015.02.109] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 12/18/2014] [Accepted: 02/22/2015] [Indexed: 10/23/2022]
Abstract
This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork meat samples. Total iron, expressed as mg/100g edible portion on fresh weight basis in raw lean beef (A-age), lamb, pork and chicken average 1.58, 1.64, 0.81 and 0.78, respectively. The haem iron content in beef (A-age), lamb, pork and chicken are 77%, 81%, 88% and 74% respectively of total iron. This has important dietary implications in calculating haem iron fractions of meat as this is higher than the common value used in the Monsen equation.
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Affiliation(s)
- Beulah Pretorius
- Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa.
| | - Hettie C Schönfeldt
- Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa
| | - Nicolette Hall
- Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa
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18
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Soladoye O, Juárez M, Aalhus J, Shand P, Estévez M. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Compr Rev Food Sci Food Saf 2015; 14:106-122. [DOI: 10.1111/1541-4337.12127] [Citation(s) in RCA: 299] [Impact Index Per Article: 33.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 12/04/2014] [Indexed: 01/07/2023]
Affiliation(s)
- O.P. Soladoye
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - M.L. Juárez
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - J.L. Aalhus
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - P. Shand
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
| | - M. Estévez
- IPROCAR Research Inst; Univ. of Extremadura; 10003 Caceres Spain
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19
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Reig M, Aristoy MC, Toldrá F. Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Deb-Choudhury S, Haines S, Harland D, Clerens S, van Koten C, Dyer J. Effect of cooking on meat proteins: mapping hydrothermal protein modification as a potential indicator of bioavailability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8187-8196. [PMID: 25033321 DOI: 10.1021/jf502668w] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Thermal treatment of meat proteins induces a range of observable and molecular-level changes. In order to understand and track these heat-induced modifications at the amino acid level, various analytical techniques were used. Changes were observed both in the soluble and in the insoluble fractions after hydrothermal treatment of minced beef samples. Redox proteomics clearly indicated increasing oxidative modification of proteins with increased heat exposure. Collagens in the soluble fraction and myosin in the insoluble fraction were found to be highly susceptible to such modifications. Maillard reaction products in the insoluble and pyrrolidone formation in the soluble fraction steadily increased with increased heat exposure. Fluorescence studies indicated a rapid increase in fluorescence with heat, suggesting the formation of advanced glycation end products. Overall these results provide a deeper understanding of the effect of cooking on meat proteins and the possible relationship to processing conditions in meat-derived food.
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Affiliation(s)
- Santanu Deb-Choudhury
- Food & Bio-based Products and ‡Knowledge & Analytics, AgResearch Lincoln Research Centre , Christchurch 8140, New Zealand
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21
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Tobin BD, O’Sullivan MG, Hamill R, Kerry JP. Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products. Food Chem 2014; 150:187-92. [DOI: 10.1016/j.foodchem.2013.10.138] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 10/10/2013] [Accepted: 10/26/2013] [Indexed: 10/26/2022]
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22
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Babizhayev MA. The detox strategy in smoking comprising nutraceutical formulas of non-hydrolyzed carnosine or carcinine used to protect human health. Hum Exp Toxicol 2014; 33:284-316. [PMID: 24220875 DOI: 10.1177/0960327113493306] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The increased oxidative stress in patients with smoking-associated disease, such as chronic obstructive pulmonary disease, is the result of an increased burden of inhaled oxidants as well as increased amounts of reactive oxygen species generated by various inflammatory, immune and epithelial cells of the airways. Nicotine sustains tobacco addiction, a major cause of disability and premature death. In addition to the neurochemical effects of nicotine, behavioural factors also affect the severity of nicotine withdrawal symptoms. For some people, the feel, smell and sight of a cigarette and the ritual of obtaining, handling, lighting and smoking a cigarette are all associated with the pleasurable effects of smoking. For individuals who are motivated to quit smoking, a combination of pharmacotherapy and behavioural therapy has been shown to be most effective in controlling the symptoms of nicotine withdrawal. In the previous studies, we proposed the viability and versatility of the imidazole-containing dipeptide-based compounds in the nutritional compositions as the telomere protection targeted therapeutic system for smokers in combination with in vitro cellular culture techniques being an investigative tool to study telomere attrition in cells induced by cigarette smoke (CS) and smoke constituents. Our working therapeutic concept is that imidazole-containing dipeptide-based compounds (non-hydrolyzed carnosine and carcinine) can modulate the telomerase activity in the normal cells and can provide the redox regulation of the cellular function under the terms of environmental and oxidative stress and in this way protect the length and the structure of telomeres from attrition. The detoxifying system of non-hydrolyzed carnosine or carcinine can be applied in the therapeutic nutrition formulations or installed in the cigarette filter. Patented specific oral formulations of non-hydrolyzed carnosine and carcinine provide a powerful manipulation tool for targeted therapeutic inhibition of cumulative oxidative stress and inflammation and protection from telomere attrition associated with smoking. It is demonstrated in this work that both non-hydrolyzed carnosine and carcinine are characterized by greater bioavailability than pure l-carnosine subjected to enzymatic hydrolysis with carnosinase, and perform the detoxification of the α,β-unsaturated carbonyl compounds present in tobacco smoke. We argue that while an array of factors has shaped the history of the 'safer' cigarette, it is the current understanding of the industry's past deceptions and continuing avoidance of the moral implications of the sale of products that cause the enormous suffering and death of millions that makes reconsideration of 'safer' cigarettes challenging. In contrast to this, the data presented in the article show that recommended oral forms of non-hydrolyzed carnosine and carcinine protect against CS-induced disease and inflammation, and synergistic agents with the actions of imidazole-containing dipeptide compounds in developed formulations may have therapeutic utility in inflammatory lung diseases where CS plays a role.
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Affiliation(s)
- Mark A Babizhayev
- 1Innovative Vision Products, Inc., County of New Castle, Delaware, USA
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23
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Pan X, Smith F, Cliff MT, Capozzi F, Mills ENC. The Application of Nutrimetabolomics to Investigating the Bioaccessibility of Nutrients in Ham Using a Batch <i>in Vitro</i> Digestion Model. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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SHAH AA, OGASAWARA M, KURIHARA H, TAKAHASHI K. Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.691] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Ok HM, Kim SM, Park JW, Kim KS, Nam HK, Kim JY, Kwon O. Development of nanoparticulate formulation of coenzyme Q10 and comparison of plasma coenzyme Q10 response in a single supplementation with regular coenzyme Q10 using rats. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13765-012-2037-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. Effect of heat treatment on protein oxidation in pig meat. Meat Sci 2012; 91:14-21. [DOI: 10.1016/j.meatsci.2011.11.037] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2011] [Revised: 11/24/2011] [Accepted: 11/25/2011] [Indexed: 10/14/2022]
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27
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Ercan P, El SN. Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.05.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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28
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Filgueras RS, Gatellier P, Ferreira C, Zambiazi RC, Santé-Lhoutellier V. Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes. Meat Sci 2011; 89:6-12. [DOI: 10.1016/j.meatsci.2011.02.028] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2010] [Revised: 02/14/2011] [Accepted: 02/23/2011] [Indexed: 11/25/2022]
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29
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30
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Polak T, Žlender B, Lušnic M, Gašperlin L. Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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32
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Kondjoyan A, Chevolleau S, Grève E, Gatellier P, Santé-Lhoutellier V, Bruel S, Touzet C, Portanguen S, Debrauwer L. Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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KAWAI K, IINO T, THANATUKSORN P, YAMAMOTO Y, KAJIWARA K. PHASE TRANSITIONS IN A BINARY SYSTEM OF COENZYME Q10 AND COCONUT OIL: A FUNDAMENTAL STUDY ON THE IMPROVEMENT OF NUTRITIONAL AVAILABILITY OF COENZYME Q10 SUPPLEMENTS. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00351.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Mora L, Hernández-Cázares AS, Sentandreu MA, Toldrá F. Creatine and creatinine evolution during the processing of dry-cured ham. Meat Sci 2010; 84:384-9. [DOI: 10.1016/j.meatsci.2009.09.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2009] [Revised: 09/08/2009] [Accepted: 09/15/2009] [Indexed: 11/13/2022]
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35
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Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.03.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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Mora L, Sentandreu MÁ, Toldrá F. Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types. Meat Sci 2008; 79:709-15. [DOI: 10.1016/j.meatsci.2007.11.002] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2007] [Revised: 10/31/2007] [Accepted: 11/11/2007] [Indexed: 11/24/2022]
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37
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Santé-Lhoutellier V, Astruc T, Marinova P, Greve E, Gatellier P. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1488-1494. [PMID: 18237130 DOI: 10.1021/jf072999g] [Citation(s) in RCA: 217] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus abdominis. The heating treatment involved two temperatures (100 degrees C during 5, 15, 30, and 45 min and 270 degrees C during 1 min). Protein oxidation induced by cooking was evaluated by the level of carbonyl and free thiol groups. Structural modifications of proteins were assessed by the measurement of their surface hydrophobicity and by their aggregation state. With the aim of evaluating the impact of heat treatment on the digestive process, myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin) in conditions of pH and temperature that simulate stomach and duodenal digestion. Meat cooking affected myofibrillar protein susceptibility to proteases, with increased or decreased rates, depending on the nature of the protease and the time/temperature parameters. Results showed a direct and quantitative relationship between protein carbonylation (p<0.01) and aggregation (p<0.05) induced by cooking and proteolytic susceptibility to pepsin. However, no such correlations have been observed with trypsin and alpha-chymotrypsin.
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38
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Bauchart C, Savary-Auzeloux I, Patureau Mirand P, Thomas E, Morzel M, Rémond D. Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs. J Nutr 2007; 137:589-93. [PMID: 17311945 DOI: 10.1093/jn/137.3.589] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Because of its physiological effects, carnosine (beta-alanyl-L-histidine) can be considered as a bioactive food component. The objective of this study was to assess the quantitative significance of intact carnosine absorption after ingestion of different beef meats, using the minipig as animal model. In a preliminary experiment, we evaluated the level of dietary carnosine in intestinal digesta of pigs (n = 4) after a meat meal (0.94 g protein/kg body weight) of grilled top loin (TL) or stewed shoulder (S). In accordance with meat carnosine concentration (20.7 and 7.2 micromol/g for TL and S, respectively), intestinal carnosine concentration was greater for TL than S. For both meats, carnosine flow to mid-jejunum was almost completed in the first 3 h following intake, and about one-half of the ingested carnosine disappeared from the intestinal lumen before the mid-jejunum. In catheterized minipigs (n = 4), we assessed the portal net release of dietary carnosine after a meat meal (1.4 g protein/kg body weight) of TL, S, and a blend of grilled neck and brisket (NB; 12.2 micromol carnosine/g). Postprandial carnosine plasma concentration and portal net release were not affected after an S meal, but they increased, proportionally to meat carnosine content, with NB and TL. For these meats, carnosine net release throughout the whole postprandial period accounted for 22% of the ingested carnosine. These results indicated that meat carnosine can be absorbed across the intestinal wall and that carnosine bioavailability depends on carnosine content of cooked meat.
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Affiliation(s)
- Caroline Bauchart
- UMR1019 Unité de Nutrition Humaine, Institut National de la Recherche Agronomique, Centre de Clermont-Ferrand-Theix, 63122 Saint Genès Champanelle, France
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