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Oba PM, De La Guardia Hidrogo VM, Kelly J, Saunders-Blades J, Steelman AJ, Swanson KS. Effects of diets supplemented with bioactive peptides on nutrient digestibility, immune cell responsiveness, and fecal characteristics, microbiota, and metabolites of adult cats. J Anim Sci 2024; 102:skae104. [PMID: 38587063 PMCID: PMC11067789 DOI: 10.1093/jas/skae104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 04/06/2024] [Indexed: 04/09/2024] Open
Abstract
Bioactive peptides (BP) are recognized for their ability to function as antioxidants and maintain lipid stability. They may have positive health effects, including antihypertensive, anti-inflammatory, antimicrobial, osteoprotective, gut health, and immunomodulatory properties, but are poorly tested in cats. Our primary objective was to determine the apparent total tract digestibility (ATTD) of BP-containing kibble diets and assess how the fecal characteristics, metabolites, and microbiota were affected in adult cats. Our secondary objective was to test whether BP could impact blood oxidative stress markers and cytokine concentrations following transport stress. Twelve adult cats (4.83 ± 0.37 yr; 4.76 ± 0.14 kg) were used in a replicated 4 × 4 Latin square design to test four extruded kibble diets: Control (no BP), Chicken (4% chicken BP), Marine1 (2% marine BP), and Marine2 (4% marine BP). Each experimental period lasted 28 d, with a 20-d adaptation phase, 5 d for fecal collection, 2 d for blood collection, and 1 d for transport stress testing (driven in vehicle in individual carriers for 45 min). Salivary cortisol and blood oxidative stress markers and cytokines were measured after transport. Fecal microbiota data were evaluated using 16S rRNA gene amplicon sequencing and QIIME2. All other data were analyzed using the Mixed Models procedure of SAS, with P < 0.05 being considered significant and P < 0.10 considered trends. No differences were observed in animal health outcomes, with all cats remaining healthy and serum metabolites remaining within reference ranges. Cats fed the Marine2 diet had higher (P < 0.05) ATTD of dry matter (84.5% vs. 80.9%) and organic matter (88.3% vs. 85.8%) than those fed the control diet. The ATTD of protein and energy tended to be higher (P < 0.10) for cats fed the Marine2 diet. Fecal characteristics, metabolites, and bacterial alpha and beta diversity measures were not affected by treatment. However, the relative abundances of six bacterial genera were different (P < 0.05) and two bacterial genera tended to be different (P < 0.10) across treatments. Treatment did not alter salivary cortisol, blood oxidative stress markers, or blood cytokines after transport stress. Our data suggest that BP inclusion may increase nutrient digestibility and modify fecal microbiota and immune measures. More testing is required, however, to determine whether BP may provide additional benefits to cats.
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Affiliation(s)
- Patrícia M Oba
- Department of Animal Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | | | - Janelle Kelly
- Champion Petfoods Holding, Inc., Edmonton, AB T5S 2W6, Canada
| | | | - Andrew J Steelman
- Department of Animal Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | - Kelly S Swanson
- Department of Animal Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Department of Veterinary Clinical Medicine, College of Veterinary Medicine, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Division of Nutritional Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
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Gathercole J, Maes E, Thomas A, Wieliczko R, Grosvenor A, Haines S, Clerens S, Deb-Choudhury S. Unlocking the bioactivity of meat proteins: Comparison of meat and meat hydrolysate via simulated gastrointestinal digestion. J Proteomics 2023; 273:104806. [PMID: 36587727 DOI: 10.1016/j.jprot.2022.104806] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 12/22/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Depending on the form in which meat proteins are available, the digestive process can release peptides which are valuable for nutrition and may also possess bioactive properties, affecting physiology. Liquid chromatography - mass spectrometry (LC-MS) was used to quantitatively compare the molecular peptide features (representing non-redundant peptides), during the different stages of a simulated gastrointestinal digestion process of a minimally processed powdered meat and its enzymatically produced hydrolysate. Results from a principal component analysis (PCA) indicated that the hydrolysate did not undergo extensive additional digestion whereas the powdered meat was digested both at the gastric and in the intestinal phases. Bioactive peptide sequence prediction identified the meat hydrolysate but not the meat powder as the only source of exact and partial bioactive matches in the angiotensin-I converting enzyme and dipeptidyl peptidase IV inhibition categories. Also, a higher source of cryptides (encrypted bioactive peptides), indicated that meat hydrolysates are potentially a better substrate for the release of these enzyme inhibitory peptides. These observations thus suggest that pre-digestion of a complex food matrix such as meat, may enhance its bioavailability following oral consumption early in the digestion process. SIGNIFICANCE: This work highlights enzymatic hydrolysis of meat proteins prior to ingestion allows for potentially higher bioavailability of bioactive peptides that inhibit angiotensin-I converting enzyme and dipeptidyl peptidase IV, thus possibly aiding high blood pressure and type 2 diabetes management.
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Affiliation(s)
| | - Evelyne Maes
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | - Ancy Thomas
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | | | | | - Stephen Haines
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand
| | - Stefan Clerens
- Smart Foods & Bioproducts, AgResearch Lincoln, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
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3
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Zhu C, Wang S, Bai Y, Zhang S, Zhang X, Wu Q, He X. Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein. Foods 2023; 12:foods12040741. [PMID: 36832816 PMCID: PMC9955361 DOI: 10.3390/foods12040741] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/26/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023] Open
Abstract
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were evaluated. The addition of 2.5-10% of SCF and ICF significantly improved (p < 0.05) the WHC and gel strength of mutton MP gel. The rheological results showed that the viscoelasticity of MP with 5% SCF was the best, and the T2 relaxation time of the gel was significantly shortened. SEM results showed SCF reduced the number of pores in the MP gel, forming a more compact network structure. ICF stabilized the MP gel network structure as a filler after water absorption and expansion. However, the gel lost moisture under the action of strong external force (freeze-drying), which left large pores. These data confirmed that SCF and ICF could effectively improve the gel properties of meat products.
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Affiliation(s)
- Chenyan Zhu
- China Meat Research Center, Beijing 100068, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
- Correspondence:
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | | | - Xin Zhang
- China Meat Research Center, Beijing 100068, China
| | - Qianrong Wu
- China Meat Research Center, Beijing 100068, China
| | - Xiangli He
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Madhu M, Kumar D, Sirohi R, Tarafdar A, Dhewa T, Aluko RE, Badgujar PC, Awasthi MK. Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. CHEMOSPHERE 2022; 307:135650. [PMID: 35835242 DOI: 10.1016/j.chemosphere.2022.135650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/16/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
By-products of the meat processing industry which are often discarded as waste are excellent protein substrates for producing bioactive peptides through enzymatic hydrolysis. These peptides have tremendous potential for the development of functional food products but there is scanty information about the regulations on bioactive peptides or products in various parts of the world. This review focuses on the diverse bioactive peptides identified from different meat and meat by-products, their bioactivity and challenges associated in their production as well as factors limiting their effective commercialization. Furthermore, this report provides additional information on the possible toxic peptides formed during production of the bioactive peptides, which enables delineation of associated safety and risk. The regulatory framework in place for bioactive peptide-based foods in different jurisdictions and the future research directions are also discussed. Uniform quality, high cost, poor sensory acceptance, lack of toxicological studies and clinical evidence, paltry stability, and lack of bioavailability data are some of the key challenges hindering commercial advancement of bioactive peptide-based functional foods. Absorption, distribution, metabolism and excretion (ADME) studies in rodents, in vitro genotoxicity, and immunogenicity data could be considered as absolute pre-requisites to ensure safety of bioactive peptides. In the absence of ADME and genotoxicity data, long term usage to evaluate safety is highly warranted. Differences in legislations among countries pose challenge in the international trade of bioactive peptides-based functional foods. Harmonization of regulations could be a way out and hence further research in this area is encouraged.
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Affiliation(s)
- Madhuja Madhu
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India
| | - Deepak Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India; Food Science and Technology Section, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad, 121004, Haryana, India
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul, 02841, South Korea; Centre for Energy and Environmental Sustainability, Lucknow-226 029, Uttar Pradesh, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, Uttar Pradesh, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat-131, 028, Haryana, India.
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3#, Yangling, Shaanxi, 712100, China.
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Kadim IT, Al-Amri IS, Alkindi AY, Haq QMI. Nutritional values and health benefits of dromedary camel meat. Anim Front 2022; 12:61-70. [PMID: 35974788 PMCID: PMC9374515 DOI: 10.1093/af/vfac051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Isam T Kadim
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Issa S Al-Amri
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Abdulaziz Y Alkindi
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Quazi M I Haq
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
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Corino C, Vizzarri F, Ratti S, Pellizzer M, Rossi R. Long Term Dietary Supplementation with Omega-3 Fatty Acids in Charolais Beef Cattle Reared in Italian Intensive Systems: Nutritional Profile and Fatty Acids Composition of Longissimus lumborum Muscle. Animals (Basel) 2022; 12:ani12091123. [PMID: 35565550 PMCID: PMC9105215 DOI: 10.3390/ani12091123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 11/28/2022] Open
Abstract
Recently, the quality of beef has received great attention, and health concerns have been focused on fatty acid composition in relation to dietary requirements. The present work aims to evaluate the effect of omega-3 fatty acids (FA) lipid supplement in beef diet on the nutritional characteristics of Longissimus lumborum (LL) muscle. One hundred and eighty Charolais beef were divided in two groups: the control group (CON) received a basal diet and the second one (TR) an isoenergetic diet containing the omega-3 supplement. Dietary treatment did not affect (p > 0.05) growth performances, carcass characteristics and LL colour indices. Cholesterol content resulted lower (p < 0.001) in LL muscle from TR group than CON. The omega-3 FA and conjugated linoleic acid content were higher (p < 0.001) in LL muscle from TR than CON. As expected, LL muscle from TR group showed an increased value of malondialdehyde than CON during refrigerated storage, anyway, remaining within the threshold value of 1 mg/kg meat. In conclusion, the lipid supplement, rich in omega-3 FA improves the fatty acid profile and decreases cholesterol content of LL muscle. This feeding practice is suggested to enhance the nutritional value of meat from beef reared in intensive condition, improving the consumer’s health.
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Affiliation(s)
- Carlo Corino
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
| | - Francesco Vizzarri
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy;
| | - Sabrina Ratti
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
| | | | - Raffaella Rossi
- Department of Veterinary Medicine and Animal Science, Università degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (C.C.); (S.R.)
- Correspondence:
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7
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Chmiel M, Adamczak L, Pietrzak D, Florowski T, Florowska A. Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska Sausage”. Foods 2022; 11:foods11060811. [PMID: 35327234 PMCID: PMC8949296 DOI: 10.3390/foods11060811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of the study was to determine the effects of air relative humidity (RH: 60 and 80%) during the drying process of “krakowska sucha staropolska” (KSS) sausages on selected quality characteristics. The composition and production process of KSS sausages complied the requirements of traditional specialities guaranteed. It was found that the use of lower RH of drying air allowed a time reduction of 20%. Lowering the RH of air during the drying process did not affect the cross-sectional colour and odour of the sausages, colour components, TBARS values, protein, fat and salt content. However, the acceleration of the drying process resulted in very dried outer layers and less dry interior of KSS sausages. As a result, the sausages had lower scores in the sensory evaluation of hardness and overall acceptability. For this reason, shortening the drying process of sausages by using air with lower relative humidity is not recommended.
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8
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Wu YHS, Lin YL, Wang SY, Lin D, Chen JW, Chen YC. Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products. Poult Sci 2022; 101:101885. [PMID: 35567981 PMCID: PMC9112010 DOI: 10.1016/j.psj.2022.101885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/08/2022] [Accepted: 02/17/2022] [Indexed: 11/28/2022] Open
Abstract
The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the recipe. Due to the characteristics of broiler breast (higher protein contents in muscle), this study was to optimize the washing step for CS batter recovered from broiler breast and the salt-addition level in the CS-product recipe. The step of washing once with 0.1% salt solution showed no (P > 0.05) differences in the texture profile and color parameters (expect a* value) in CS batters compared to initial washing steps (a 3-step washing procedure). The CS batter obtained by this washing step had higher amino-acid contents than boiler breast and large Grade A egg and even fit adults’ daily essential amino-acid requirement. Besides, the lower (P < 0.05) water loss of cooked CS products during the storage (4°C) was shown beyond 2.0% salt addition in CS products. For efficient/ecofriendly extraction and sodium-content reduction, the washing once with a 0.1% salt solution and 2% salt addition in the recipe is recommended in the CS batter recovered from broiler breast and its products, respectively.
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Affiliation(s)
- Yi-Hsieng Samuel Wu
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Yi-Ling Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Danqing Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Jr-Wei Chen
- Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan.
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Abstract
Vegan sausages with the addition of grape flour represent a way to reduce the intake of processed meat and at the same time to increase the intake of a healthy substance of plant origin. Grape flour obtained from grape marc as a byproduct of wine production is a source of many bioactive substances, such as antioxidants and polyphenols. The study was conducted using vegetarian sausage production: six batches of sausages with different concentrations of grape flour (0%, 1%, 3%, 7%, 10%, and 20%) were produced. The following analyses were applied for the evaluation of these vegetarian sausages: ferric reducing antioxidant power assay (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), total polyphenolic content, total protein content, and textural and sensory parameters. The results clearly indicated that the grape seed flour addition resulted in a higher antioxidant capacity of experimentally produced vegan sausages. Based on the sensory evaluation, vegan sausages with 1% (according to taste evaluation, these samples were the most acceptable by panelists) and 3% additions of grape flour were selected as the most suitable since they were statistically more acceptable than samples produced with 20% grape flour addition. The results of this study confirm that the addition of grape flour to vegan sausages is nutritionally beneficial for consumers because it increases the antioxidant capacity and polyphenol content; however, a slight decrease in protein content was recorded too. The sustainability of the product is also achieved using the grape flour since it is a waste material generated worldwide within grape processing.
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The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract. Foods 2022; 11:foods11030422. [PMID: 35159571 PMCID: PMC8834007 DOI: 10.3390/foods11030422] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 01/20/2023] Open
Abstract
This study aimed to investigate the functional and quality improvement of retorted Korean ginseng chicken soup that was hydrolyzed using a single extract from Cordyceps militaris (CM) mushroom, or in combination with bromelain, flavorzyme, or a mix of both. A total of 36 fat-trimmed breast meat from commercial broilers were hydrolyzed with one of six treatments, (1) flavorzyme as a positive control (PC), (2) no addition as negative control (NC), (3) crude CM extract (CME), CM extract prepared with either (4) bromelain (CMB), (5) flavorzyme (CMF), or (6) bromelain:flavorzyme mixture (CMBF) in a water bath at 55 °C for 2.5 h, and subsequently retorted at 121.1 °C, 147.1 kPa for 1 h. The highest antioxidant activity was observed in the CMB treatment (40.32%), followed by CMBF (34.20%), and CME (32.97%). The suppression of malondialdehyde ranged between 28 and 83%. The water-holding-capacity of the treated samples increased, ranging between 59.69 and 62.98%, and significantly tenderized the meat. The shear force decreased from 23.05 N in negative control to 11.67 N in the CMB samples. The predominant nucleotides across the samples were 5′-IMP and hypoxanthine, and the lowest was adenosine. The intensification of the taste properties was due to the increase of umami substances, both by 5′-nucleotides (5′-IMP, 5′-GMP) and free amino acids (FAAs), whereas the highest improvement was observed in the CMB group. Therefore, the hydrolyzation of Korean ginseng chicken soup using CM extract, prepared using bromelain, improves functional and quality profiles.
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Abstract
The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.
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Schwarz T, Przybyło M, Zapletal P, Turek A, Pabiańczyk M, Bartlewski PM. Effects of Using Corn Dried Distillers' Grains with Solubles (cDDGS) as a Partial Replacement for Soybean Meal on the Outcomes of Pig Fattening, Pork Slaughter Value and Quality. Animals (Basel) 2021; 11:ani11102956. [PMID: 34679977 PMCID: PMC8532900 DOI: 10.3390/ani11102956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/30/2021] [Accepted: 10/08/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Soybean meal is the principal component of the diets for fattener pigs; however, there is a constant need for alternative, inexpensive, preferably non-GMO (genetic modified organisms) protein sources in swine nutrition. Corn dried distillers’ grains with solubles (cDDGS), by-products of ethanol and bioethanol production, are one such alternative. Due to their chemical composition, they cannot completely replace soybean meal; however, even relatively small additions of cDDGS may decrease the cost of feeding and increase profitability of pig production. In this study, the pigs were fed two different diets: control (cereal–soybean meal-based) or cDDGS (with soybean meal partially replaced with cDGGS). The growth performance as well as carcass and meat quality traits of fatteners fed cDGGS-containing diets did not differ from those of their respective controls. However, the addition of even 15% of cDDGS did result in lower production costs and increased the profitability of pig fattening. Abstract The present study set out to determine the effects of incorporating cDDGS into starter, grower, and finisher diets (containing 5%, 10%, and 15% of cDDGS, respectively) on growth performance, carcass and meat quality, and cost effectiveness of pig fattening. Sixty-four pigs (mean body weight of 15.0 ± 2.1 kg) were divided into two groups (n = 32) and fed a control diet (cereal–soybean meal-based) or cDGGS-containing diets (with soybean meal partially replaced with cDDGS). Live weights of pigs as well as weight gains/daily weight gains across all fattening phases did not differ between the two groups of fattener pigs studied (p > 0.05). Addition of cDDGS decreased feed intake per pig during the grower (p < 0.05) and finisher (p < 0.01) phases, and, as a result, throughout the entire fattening period (254 vs. 245 kg for control and cDDGS groups, respectively; p < 0.01). The feed conversion ratio (FCR) for the entire fattening period was significantly less for cDDGS-fed fatteners (2.77) than for controls (2.91; p < 0.05). Carcass weights, fat thickness, and meatiness did not vary between the two groups of animals (p > 0.05). Loin depth was greater in the cDDGS group by ~5 mm (p < 0.05). Slaughter value was higher for the cDDGS group (76.1% vs. 77.0%, p < 0.05). The total cost of fattening and total cost of 1 kg of body weight decreased in cDDGS compared with the control subset of fatteners by ~7% and 8% during the grower and finisher phases, respectively (p < 0.01). The simplified direct surplus per pig was approximately 63% higher for the cDDGS group. Our results indicate that even moderate inclusion of cDDGS to concentrate mixtures (or a partial replacement of soybean meal with cDDGS) may improve FCR without any substantial changes in meat and back fat characteristics as well as significantly decrease the cost of feeding and increase the profitability of pig production.
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Affiliation(s)
- Tomasz Schwarz
- Department of Animal Genetics, Breeding and Ethology, University of Agriculture in Kraków, 24/28 Mickiewicza Ave., 30-059 Cracow, Poland; (P.Z.); (M.P.)
- Correspondence:
| | - Marcin Przybyło
- Department of Animal Nutrition and Biotechnology and Fisheries, University of Agriculture in Kraków, 24/28 Mickiewicza Ave., 30-059 Cracow, Poland;
| | - Piotr Zapletal
- Department of Animal Genetics, Breeding and Ethology, University of Agriculture in Kraków, 24/28 Mickiewicza Ave., 30-059 Cracow, Poland; (P.Z.); (M.P.)
| | - Artur Turek
- Blattin Poland, Siedlec, Poznowicka St. 1, 47-180 Izbicko, Poland;
| | - Mariola Pabiańczyk
- Department of Animal Genetics, Breeding and Ethology, University of Agriculture in Kraków, 24/28 Mickiewicza Ave., 30-059 Cracow, Poland; (P.Z.); (M.P.)
| | - Pawel Mieczyslaw Bartlewski
- Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, 50 Stone Rd., Guelph, ON N1G 2W1, Canada;
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Bioactive Compounds of Porcine Hearts and Aortas May Improve Cardiovascular Disorders in Humans. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18147330. [PMID: 34299780 PMCID: PMC8307898 DOI: 10.3390/ijerph18147330] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 07/01/2021] [Accepted: 07/06/2021] [Indexed: 01/02/2023]
Abstract
Functional foods promote health benefits in human metabolism, with bioactive compounds acting as therapeutic agents. The aim was to investigate the biological effects of a pâté made of pork hearts and aortas, minced, sterilised and packed in tins. Adults (61–66 years old) with a body mass index of 26.4–60.7 kg/m2 (n = 36) were randomly divided into two groups: one group consumed a low-calorie diet (LCD), while the other consumed an LCD with the developed meat product (MP) for 28–30 days. Serum biochemical parameters, anthropometry and blood pressure were measured. Consumption of an LCD + MP by experimental group participants helped to maintain reduced cholesterol levels. The difference in total cholesterol was significantly different (p = 0.018) from that of the control group, mainly due to the difference in low-density lipoprotein cholesterol (p = 0.005). Six peptides with potential cholesterol-binding properties and four peptides with potential antioxidant activity were identified in the MP, while elevation of the content of two peptides with potential angiotensin-converting enzyme-inhibitory activity was detected in patients’ plasma. Intervention with the MP can be considered as a supportive therapy to the main treatment for medical cardiovascular diseases due to a positive effect on serum cholesterol.
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Arihara K, Yokoyama I, Ohata M. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction. Meat Sci 2021; 180:108561. [PMID: 34034035 DOI: 10.1016/j.meatsci.2021.108561] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
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Affiliation(s)
- K Arihara
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan.
| | - I Yokoyama
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan
| | - M Ohata
- College of Bioresource Sciences, Nihon University, Fujisawa 252-0880, Japan
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15
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Kaczmarska K, Taylor M, Piyasiri U, Frank D. Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods 2021; 10:foods10040801. [PMID: 33917948 PMCID: PMC8068397 DOI: 10.3390/foods10040801] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/25/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.
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Affiliation(s)
| | - Matthew Taylor
- CSIRO Land & Water, Canberra, ACT 2601, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
| | - Udayasika Piyasiri
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
| | - Damian Frank
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
- Centre for Advanced Food Enginomics, The University of Sydney, Sydney, NSW 2006, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
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16
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Samuel Wu YH, Lin DQ, Wang SY, Lin YL, Chen JW, Nakthong S, Chen YC. Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product. Poult Sci 2021; 100:1319-1327. [PMID: 33518089 PMCID: PMC7858181 DOI: 10.1016/j.psj.2020.11.077] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/07/2020] [Accepted: 11/23/2020] [Indexed: 11/25/2022] Open
Abstract
Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. Although there was no (P > 0.05) difference in water-holding capacity between wheat fiber and carrageenan, an increased (P < 0.05) flaxseed oil–holding capacity was observed in wheat fiber samples. Furthermore, an addition of 5% wheat fiber resulted in optimal emulsification capacity and less cooking loss at 4°C for 14 d and at −20°C for 60 d (P < 0.05). Because of the lower (P < 0.05) purge and centrifugation losses, thiol group content, and thiobarbituric acid reactive substance value than those formulated with more flaxseed oil, 12% flaxseed oil was an optimal level in chicken surimi with 5% wheat fiber. Scanning electron microscopy results also showed better emulsification of surimi batters with wheat fiber compared with those without wheat fiber, and meanwhile, the formulation with 5% wheat fiber could hold up to 12% flaxseed oil as well. To enhance flaxseed-oil addition, semi-manufactured chicken surimi batter was successfully fortified with a combination of 12% flaxseed oil and 5% wheat fiber. This surimi-like product with dietary fiber and ω-3 FA would fit the need in the current market regarding consumers' demands for high nutritional value and improved processing characteristics.
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Affiliation(s)
- Yi-Hsieng Samuel Wu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Dan Qing Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Yi-Ling Lin
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Jr-Wei Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan; Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan
| | - Sasitorn Nakthong
- Department of Agricultural Bioresources and Food, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand
| | - Yi-Chen Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan.
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17
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Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures—including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies—quality product registers and innovation through tradition—have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
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Santos JMD, Ignácio EO, Bis-Souza CV, Silva-Barretto ACD. Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Sci 2021; 175:108433. [PMID: 33454448 DOI: 10.1016/j.meatsci.2021.108433] [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] [Received: 10/24/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 12/12/2022]
Abstract
The search for ingredients that improve technological and nutritional aspects of food has been intensified in recent years by both researchers and industry. Thus, the aim of this study was to evaluate fermented sausages with simultaneous reduction of fat (25%) and salt (25% KCl; 75% NaCl) using up to 2% of three different dietary fiber: microcrystalline cellulose (MCC), resistant starch (RS) and oat fiber (OF). Technological and sensory evaluations used the simplex-centroid mixture design. The dietary fiber added did not affect the weight loss, pH values and sensory acceptance. Models were obtained for water activity, lactic acid bacteria, hardness, chewiness and TBARS values. When included in combination the three dietary fiber helped reduce water activity, inclusion of MCC increased the population of lactic acid bacteria, and inclusion of OF with MCC demonstrated an antioxidant effect and improved hardness and chewiness. These dietary fibers are ingredients that can contribute to the development of reduced fat - reduced salt fermented sausage.
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Affiliation(s)
- João Marcos Dos Santos
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil
| | - Eduardo Oliveira Ignácio
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil
| | - Camila Vespúcio Bis-Souza
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil
| | - Andrea Carla da Silva-Barretto
- Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
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19
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Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes. Foods 2020; 9:foods9121822. [PMID: 33302550 PMCID: PMC7763251 DOI: 10.3390/foods9121822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/23/2020] [Accepted: 11/25/2020] [Indexed: 02/07/2023] Open
Abstract
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.
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20
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Takeda S, Kaneko S, Sogawa K, Ahhmed AM, Enomoto H, Kawarai S, Taira K, Mizunoya W, Minami M, Sakata R. Isolation, Evaluation, and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Game Meat. Foods 2020; 9:E1168. [PMID: 32854180 PMCID: PMC7555870 DOI: 10.3390/foods9091168] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Accepted: 08/19/2020] [Indexed: 02/01/2023] Open
Abstract
Game meat has been underutilized, while it offers the potential to diversify not only the human diet but also increase food production and the nutritional value of meat products. This study aimed to determine the angiotensin I-converting enzyme (ACE) inhibitory activities of the digested game meats (venison and boar meat) compared with those of livestock meats (beef and pork). Through the sodium dodecyl sulfate polyacrylamide gel electrophoresis and size chromatography results, we found that the digested products from each meat had different molecular weights. The ACE inhibitory ratio in all tested samples had gradually increased following by the enzyme treatments. ACE inhibitory ratios and the half maximal inhibitory concentration values indicated that digested venison was the most potent inhibitor of ACE activity, followed by the digested boar meat. The level of anserine in digested venison was higher than that in the other meats, but the carnosine level was lower. Through fractionations and liquid chromatography-tandem mass spectrometry analysis, five ACE inhibitory peptides were identified from the digested venison. Of these peptides, Isoleucine-Lysine- Glutamic Acid-Valine-Threonine-Glutamic Acid-Arginine (IKEVTER) demonstrated the highest ACE inhibitory activity. Therefore, the game meat is food that is believed potentially to offer high bioactivities, particularly antihypertensive forces.
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Affiliation(s)
- Shiro Takeda
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Sakurako Kaneko
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
| | - Kazuyuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara 252-5201, Japan;
| | - Abdulatef M Ahhmed
- Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul 34220, Turkey;
| | - Hirofumi Enomoto
- School of Science and Engineering, Teikyo University, Utsunomiya 320-8551, Japan;
- Advanced Instrumental Analysis Center, Teikyo University, Utsunomiya 320-8551, Japan
| | - Shinpei Kawarai
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Kensuke Taira
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Wataru Mizunoya
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Masato Minami
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Ryoichi Sakata
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- Japan Society for Meat Science and Technology, Ebisu 150-0013, Japan
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21
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Chernukha I, Kotenkova E. A randomised controlled trial of innovative specialised meat product for patients with cardiovascular and metabolic disorders. POTRAVINARSTVO 2020. [DOI: 10.5219/1298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Cardiovascular diseases remain one of the leading causes of death globally. A lot of dietary patterns for CVD prevention have been proposed, but special attention is paid to functional foods. Bioactive proteins and peptides from animal sources are also considered tools for the prevention of CVDs. Here, 40 overweight or obese adult men and women aged between 61 and 66 years, with a body-mass index between 28 and 61 kg.m-2, were enrolled into a randomised controlled trial of new meat products for specialised nutrition. Participants in the control group (n = 20) consumed a standard hyponatric low-calorie diet for 28-30 days (10 days inpatient and 18-20 days outpatient), and in the experimental group – a low-calorie diet and 100g developed meat product (ratio of the porcine aorta to hearts 1:3) per day. Total cholesterol, triglyceride, cholesterol low-density lipoprotein, and cholesterol high-density lipoprotein levels were measured in the serum; from this, the atherogenic index was calculated. The positive effect of developed meat products on the serum lipid profile of patients during the trial was mild but noticeable. A significant reduction in cholesterol levels was noticed in the experimental group, by 18.2% and 14.0% after 7 – 10 and 28 – 30 days, respectively, while the cholesterol level in the control group returned to its original level after 28 – 30 days of dieting. The difference between the control and experimental groups was not significant, while data in the percentiles were. Therefore, it is more preferable to use a developed product as a component in diet therapy for hyperlipidaemic humans for over 28 – 30 days. Pronounced effects of the product could be linked to the unique proteome and peptidome of heart and aorta tissues based on organ-specific gene expression and the presence of tissue-specific substances.
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22
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Assenova B, Okuskhanova E, Rebezov M, Zinina O, Baryshnikova N, Vaiscrobova E, Kasatkina E, Shariati MA, Khan MU, Ntsefong GN. Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate. POTRAVINARSTVO 2020. [DOI: 10.5219/1273] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate.
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23
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LOS PR, MARSON GV, DUTCOSKY SD, NOGUEIRA A, MARINHO MT, SIMÕES DRS. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.22518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Alessandro NOGUEIRA
- Universidade Estadual de Ponta Grossa, Brasil; Universidade Estadual de Ponta Grossa, Brasil
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Vilar EG, Ouyang H, O'Sullivan MG, Kerry JP, Hamill RM, O'Grady MN, Mohammed HO, Kilcawley KN. Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Sci 2020; 161:108001. [DOI: 10.1016/j.meatsci.2019.108001] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 11/24/2022]
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Bechaux J, Gatellier P, Le Page JF, Drillet Y, Sante-Lhoutellier V. A comprehensive review of bioactive peptides obtained from animal byproducts and their applications. Food Funct 2020; 10:6244-6266. [PMID: 31577308 DOI: 10.1039/c9fo01546a] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Livestock generates high quantities of residues, which has become a major socioeconomic issue for the meat industry. This review focuses on the identification of bioactive peptides (BPs) in animal byproducts and meat wastes. Firstly, the main bioactivities that peptides can have will be described and the methods for their evaluation will be discussed. Secondly, the various origins of these BPs will be studied. Then, the techniques and tools for the generation of BPs will be detailed in order to discuss, in the final part, how peptides could be used and assimilated. BPs possess diverse biological activities and can be strategic candidates for substituting synthetic molecules. In silico potentiality studies are a helpful tool to understand and predict BPs released from proteins and their potential activities. However, in vitro validation is often required. Although BP use is compelled by strict regulations in relation to the field of application, they are also limited by their low bioavailability and bioaccessibility. Therefore, it is important to test peptide stability during gastrointestinal digestion. Protective strategies have been discussed since their use could improve the stability and effectiveness of BPs.
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Affiliation(s)
- Julia Bechaux
- INRA, UR 370, Qualité des Produits Animaux (QuaPA), Site de Theix, 63122, Saint-Genès Champanelle, France.
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26
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Bechaux J, Ferraro V, Sayd T, Chambon C, Le Page JF, Drillet Y, Gatellier P, Santé-Lhoutellier V. Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches. Food Res Int 2020; 132:109123. [PMID: 32331690 DOI: 10.1016/j.foodres.2020.109123] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 02/19/2020] [Accepted: 02/21/2020] [Indexed: 12/28/2022]
Abstract
Food-derived bioactive peptides have generated an increasing interest in the field of health and well-being research. They can act either against the metabolic syndrome, participate in regulating the oxidation balance or act on the immune system. The aim of this study is to develop a workflow to generate bioactive peptides from three porcine offals namely, heart, liver, and lung and one muscle the Longissimus Dorsi, by combining in silico and in vitro approaches. Bioinformatics tools (e.i. BIOPEP and Uniprot) permitted to orientate the choice of enzymes for generating abundant bioactive peptides from the four studied porcine products. With papain and subtilisin, the main bioactivities potentially released were ACE inhibitors, DPP4 inhibitors and antioxidant peptides. An in vitro validation study using papain and subtilisin demonstrated high DPP4 inhibitors and antioxidant bioactivities for the generation of peptides. This work allowed: i) the identification of all proteins that composed porcine heart, liver, lung and LD muscle that could be useful for the scientific community, ii) the development of a workflow to select most abundant proteins in a product while considering abundance factors and iii) the potential of porcine meat and offals to generate DPP4 inhibitors and antioxidant peptides. However, there is still a need in developing new tools in order to face limitations of mass spectrometry for the identification of peptides with less than six amino acids. Such a work may contribute to the development of the circular economy and the innovative creation of value-added products from animal production.
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Affiliation(s)
- Julia Bechaux
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France; Cooperl Innovation, BU Ingrédients, Site de Lamballe, 22400 Lamballe, France
| | - Vincenza Ferraro
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France
| | - Thierry Sayd
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France
| | - Christophe Chambon
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Plateforme exploration du métabolisme (PFEM), Site de Theix, 63122 Saint Genès Champanelle, France
| | | | - Yoan Drillet
- Cooperl Innovation, BU Ingrédients, Site de Lamballe, 22400 Lamballe, France
| | - Philippe Gatellier
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France
| | - Véronique Santé-Lhoutellier
- INRAE, UR 370, Qualité des produits animaux (QuaPA), Biochimie des protéines du muscle (BPM), Site de Theix, 63122 Saint Genès Champanelle, France.
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Iwaniak A, Minkiewicz P, Hrynkiewicz M, Bucholska J, Darewicz M. Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/113532] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103527] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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Dokoohaki ZN, Sekhavatizadeh SS, Hosseinzadeh S. Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108429] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Orlien V, Bolumar T. Biochemical and Nutritional Changes during Food Processing and Storage. Foods 2019; 8:foods8100494. [PMID: 31615038 PMCID: PMC6835284 DOI: 10.3390/foods8100494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Accepted: 10/11/2019] [Indexed: 11/16/2022] Open
Abstract
Domestic food processing goes a long way back in time, for example, heat for cooking was used 1 [...].
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
| | - Tomas Bolumar
- Department of Safety and Quality of Meat, Max Rubner Institute, Federal Research Institute of Nutrition and Food; E.-C.-Baumann- Straße 20, 95326 Kulmbach, Germany.
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Development and application of microwave-assisted extraction and advanced low density microextraction technique coupled with high-performance liquid chromatography for the successful determination of heterocyclic aromatic amines in barbecued meat sample and method optimization using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00093-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Di Vita G, Blanc S, Brun F, Bracco S, D'Amico M. Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham. Meat Sci 2019; 155:8-15. [DOI: 10.1016/j.meatsci.2019.04.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 04/12/2019] [Accepted: 04/12/2019] [Indexed: 01/21/2023]
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Abstract
Cell-based meat, also called 'clean', lab, synthetic or in vitro meat, has attracted much media interest recently. Consumer demand for cellular meat production derives principally from concerns over environment and animal welfare, while secondary considerations include consumer and public health aspects of animal production, and food security. The present limitations to cellular meat production include the identification of immortal cell lines, availability of cost-effective, bovine-serum-free growth medium for cell proliferation and maturation, scaffold materials for cell growth, scaling up to an industrial level, regulatory and labelling issues and at what stage mixing of myo-, adipo- and even fibrocytes can potentially occur. Consumer perceptions that cell-based meat production will result in improvements to animal welfare and the environment have been challenged, with the outcome needing to wait until the processes used in cell-based meat are close to a commercial reality. Challenges for cell-based meat products include the simulation of nutritional attributes, texture, flavour and mouthfeel of animal-derived meat products. There is some question over whether consumers will accept the technology, but likely there will be acceptance of cell-based meat products, in particular market segments. Currently, the cost of growth media, industry scale-up of specific components of the cell culture process, intellectual property sharing issues and regulatory hurdles mean that it will likely require an extended period for cellular meat to be consistently available in high-end restaurants and even longer to be available for the mass market. The progress in plant-based meat analogues is already well achieved, with products such as the ImpossibleTM Burger and other products already available. These developments may make the development of cellular meat products obsolete. But the challenges remain of mimicking not only the nutritional attributes, flavour, shape and structure of real meat, but also the changes in regulation and labelling.
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Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants (Basel) 2019; 8:antiox8090335. [PMID: 31443517 PMCID: PMC6769838 DOI: 10.3390/antiox8090335] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/11/2019] [Accepted: 08/19/2019] [Indexed: 01/15/2023] Open
Abstract
Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.
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Hilbig J, Gisder J, Prechtl RM, Herrmann K, Weiss J, Loeffler M. Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01595-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Kamani MH, Meera MS, Bhaskar N, Modi VK. Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2660-2669. [PMID: 31168148 PMCID: PMC6525691 DOI: 10.1007/s13197-019-03754-1] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2019] [Accepted: 03/26/2019] [Indexed: 11/30/2022]
Abstract
The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partially meat by plant proteins in sausage formulation and compare the characteristics of these novel formulae with full meat sample. The results showed that the plant proteins minimized the cooking loss and shrinkage and improved emulsion stability by creating a strong structural network in cooked emulsion. In contrast, the full meat samples had better strength/elasticity in terms of folding score (4.67 out of 5) and gel strength (2553.68 g mm) when compared to meat-reduced and meat-free samples. The sensory assessment showed that replacement of chicken meat by plant proteins was highly acceptable in terms of texture, odor, color and overall acceptance. Overall, it is concluded that plant proteins can be regarded as promising ingredients to replace 80-100% meat in sausage.
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Affiliation(s)
- Mohammad Hassan Kamani
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Manchanahally Shivanna Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Narayan Bhaskar
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Vinod Kumar Modi
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
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38
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Qi W, Liang X, Yun T, Guo W. Growth and survival of microencapsulated probiotics prepared by emulsion and internal gelation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1398-1404. [PMID: 30956319 PMCID: PMC6423195 DOI: 10.1007/s13197-019-03616-w] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/03/2019] [Accepted: 01/29/2019] [Indexed: 12/27/2022]
Abstract
Efficient microencapsulation of probiotics by most existing methods is limited by low throughput. In this work, Saccharomyces boulardii and Enterococcus faecium were microencapsulated by a method based on emulsion and internal gelation. The growth and survival of microencapsulated microbes under different stressors were investigated using free non-encapsulated ones as a control. The results showed that the prepared micro-beads by emulsion and internal gelation exhibited a spherical and smooth shape, with sizes between 300 and 500 μm. Both S. boulardii and E. faecium grew well and survived better when encapsulated in micro-beads. The survival rates were increased 25% and 40% for microencapsulated S. boulardii and E. faecium respectively when compared with non-encapsulated controls under high temperature and high humidity. The increases of survival rates were 60% for microencapsulated S. boulardii and 25% for E. faecium in simulated gastric juice. And the increases were 15% and 20% respectively when the survival rates of the microencapsulated S. boulardii and E. faecium were determined in simulated intestinal juice. The microencapsulation by emulsion and internal gelation offers an effective way to protect microbes in adverse in vitro and in vivo conditions and is promising for the large-scale production of probiotics microencapsulation.
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Affiliation(s)
- Wentao Qi
- Cereals and Oils Nutrition Research Group, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Beijing, 100037 People’s Republic of China
| | - Xinxiao Liang
- Cereals and Oils Nutrition Research Group, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Beijing, 100037 People’s Republic of China
| | - Tingting Yun
- Cereals and Oils Nutrition Research Group, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Beijing, 100037 People’s Republic of China
| | - Weiqun Guo
- Cereals and Oils Nutrition Research Group, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Beijing, 100037 People’s Republic of China
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Feng MQ, Wang M, Sun J, Xu XL, Zhou GH. Stabilization of soybean oil by flaxseed gum and NMR characterization of its oil–water interface. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1663266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Affiliation(s)
- Mei-Qin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, P. R. China
| | - Meng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Jian Sun
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Xing-Lian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guang-Hong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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Mikołajczak B, Fornal E, Montowska M. LC⁻Q⁻TOF⁻MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers. Molecules 2018; 24:molecules24010018. [PMID: 30577579 PMCID: PMC6337087 DOI: 10.3390/molecules24010018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 12/20/2018] [Indexed: 01/14/2023] Open
Abstract
Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to their growing consumption. This study detected and identified specific non-meat proteins and peptide markers originating from functional preparations, i.e., powdered mixes of protein additives and spices, used as meat substitutes in the production of ready-to-cook beef burgers. Twenty-eight soy proteins, including isoforms (nine milk-, three pea- and one beetroot-specific protein) were found concurrently with a set of peptide markers unique to soy glycinin and β-conglycinin, pea vicilin and provicilin, milk αS1-casein, β-lactoglobulin, as well as beetroot elongation factor 2. Soy and beetroot proteins and peptides were observed in all burgers containing additives. Milk and pea proteins were included in powdered mixes but were not detected in burgers, indicating that their content was below the limit of detection. The study demonstrates that the proposed method can be implemented to analyse protein additives in cooked burgers; however, the presence of low amounts of additives, below 1–2%, should be further confirmed by using a more sensitive triple quadrupole instrument.
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Affiliation(s)
- Beata Mikołajczak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, Poznań, 60-624, Poland.
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, Lublin, 20-090, Poland.
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, Poznań, 60-624, Poland.
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Tavdidishvili D, Khutsidze T, Tsagareishvili D, Mamrikishvili-Okreshidze L. Studying the impact of non-traditinal supplements on the quality of the minced rabbit meat products. POTRAVINARSTVO 2018. [DOI: 10.5219/982] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The topical challenge of our era is the development of such compositions of innovative polyfunctional products, which take into account, to the maximum degree, the effect of mutual enrichment of animal and vegetable products, physiological substances, the capacity of dietary fibers to remove harmful substances from the body and the capacity of probiotics to maintain micro-ecological balance in the gastro-intestinal tract. One of the priority areas of the implementation of these issues the development of technologies of rabbit meat products fortified with plant raw materials and prebiotic ingredients. The purpose of the work is to study the impact of vegetable supplements and lactulose on the quality of the minced meat products. When performing this work, there were used the modern, standard, commonly accepted methods of research, which are in compliance with solving the set objectives. Statistical processing of the results obtained and the evaluation of the reliability of data were carried out by the mathematical statistics methods using the IBM SPSS Statistics for Windows. There have been studied the chemical compositions of the brush rabbit meat bred in Georgia, as well as of haricot bean, pea and amaranth. It is reasonable to use the above-mentioned plant raw material and lactulose use as bioactive supplemented in the production of animal products. There has been justified the appropriateness of mentioned plant raw materials and lactulose as the bio-correcting supplements in the technology for producing animal food products. In order to control and identify the functionality of products, there have been identified the critical control points, such as: preparing and dosing functional raw materials, the introduction stages and an equal distribution of formula components. There have been established the hydration conditions and modes of haricot bean, pea and amaranth flours. There are shown the advantages of their hydration in mineral water, the optimal irrigation modulus has been determined. Also, there have been determined the maximum permissible levels of vegetable supplements and lactulose to be added into the minced rabbit meat, which have a positive impact on the functional-technological properties of semi-finished and finished products, in particular, improve the water binding and water holding capacities of the minced meat, increase the yield of product, as well as improve organoleptic indices of its quality, in comparison with a reference sample. Based on the study of the microbiological characteristics of developed products, it has been demonstrated that the number of mesophilic-aerobic and facultative-anaerobic microorganisms does not exceed the sanitary norms and standards, no E. coli group bacteria and pathogenic microorganisms were detected, including Salmonella that is in line with the microbiological safety hygienic requirements and norms. The obtained data set indicates the appropriateness of using a new type of product in a functional, dietetic and preventive nutrition.
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ÖZER CO, SEÇEN SM. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.36417] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rahman MS, Seo JK, Choi SG, Gul K, Yang HS. Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9765-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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45
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Wójciak KM, Kęska P, Okoń A, Solska E, Libera J, Dolatowski ZJ. The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3728-3734. [PMID: 29315594 DOI: 10.1002/jsfa.8883] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 12/11/2017] [Accepted: 01/04/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The effect of marinating beef in acid whey on the antioxidant peptides generated, and their influence on lipid oxidation, colour stability, sensory analysis and protein degradation products in uncured roasted beef stored 6 weeks in vacuum conditions (T = 4 °C) were determined. Measurements of pHe, water activity, oxidation-reduction potential, colour, TBARS, the cutting force, texture and amino acid profile, the total content of peptides, and antioxidant activity of isolated peptides were conducted immediately after production and during 42 days of storage. RESULTS The non-nitrite control batch (C) was characterized by a lower a* value (6.33-6.70) during the whole storage period compared to the non-nitrite sample with acid whey (W). It also appears that meat with the worst colour stability has the poorest oxidative stability (C = 1.57 mg MDA kg-1 , W = 0.76 mg MDA kg-1 ). Activity against reactive forms of oxygen to fraction A and fraction B (P < 0.05) showed an increasing trend with time and it was the largest in sample C and W. CONCLUSION The results indicated that bioactive peptides could be generated in uncured roasted beef. The <3.5 kDa peptides have strong antioxidant activity, as a result of which they function as inhibitors of lipid oxidation and colour discoloration during prolonged storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Karolina M Wójciak
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Paulina Kęska
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Anna Okoń
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Elżbieta Solska
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Justyna Libera
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
| | - Zbigniew J Dolatowski
- University of Life Sciences in Lublin, Department of Meat Technology and Food Quality, Lublin, Poland
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46
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Chernukha I, Fedulova L, Kotenkova E. Hypolipidemic action of the meat product: in vivo study. POTRAVINARSTVO 2018. [DOI: 10.5219/959] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Results of meat product influence on the serum lipid profile of hyperlipidemic rats are presented. Meat product for specialized nutrition content porcine aortas and hearts in ratio 1:3. Thirty male Wistar rats (380 ±20 g) aged approximately 1 year were kept in conventional standard conditions; water and feed were available ad libitum. Animals were randomly divided in 3 groups: group 1 - negative control (n=10); group 2 - positive control (n=10) and group 3 - experimental animals (n=10). Animals in group 2 and 3 were modeled an alimentary hyperlipidemia by adding cholesterol, fat and vitamin D2 into diet. After modeling, rats in group 2 were fed with standard chow, in group 3 - meat product (8g/kg b.w.) with standard chow. On the 42nd day serum lipid profile was investigated and immunoassay was carried out. It was found that the developed meat product given to the hyperlipidemic rats led to a decrease in the concentration of cholesterol, triglycerides and atherogenic fractions of lipoproteins by 31.8% (p <0.05), 28.2% and 2.4 times (p <0.05), respectively. Estimation of the concentration changes in apolipoproteins, forming lipoprotein particles, allowed to indirectly determining the main lipoprotein reduction that contributed to the total decrease in the atherogenic index of serum, which reached 41.3% (p <0.05). Previous proteomic study revealed the presence of a number of specific proteins and peptides in tissues of porcine aortas and heart. The hypothesis that tissue-specific proteins could decomposed into active peptides with antiatherogenic action is considered.
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Kęska P, Stadnik J. Stability of Antiradical Activity of Protein Extracts and Hydrolysates from Dry-Cured Pork Loins with Probiotic Strains of LAB. Nutrients 2018; 10:nu10040521. [PMID: 29690547 PMCID: PMC5946306 DOI: 10.3390/nu10040521] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 04/13/2018] [Accepted: 04/19/2018] [Indexed: 12/14/2022] Open
Abstract
The application of starter cultures to improve quality and safety has become a very common practice in the meat industry. Probiotic strains of lactic acid bacteria (LAB) can also bring health benefits by releasing bioactive peptides. The aim of this work was to evaluate the stability of antiradical activity of protein extracts from LAB-inoculated dry-cured pork loins during long-term aging and evaluate their hydrolysates after simulated gastrointestinal digestion. Analyses of hydrolysates by using liquid chromatography-tandem mass spectrometry (LC-MS/MS) were strengthened with in silico analysis. The highest antiradical activity of the protein extracts was observed after 180 days of aging. The influence of the strain used (LOCK, BAUER, or BB12) on the inactivation ability of ABTS radicals varied during long-term aging. The IC50 values indicated the higher antiradical properties of salt-soluble (SSF) compared to water-soluble fraction (WSF) of proteins. The peptides generated by in vitro digestion have MW between 700 and 4232 Da and their length ranged from 5 to 47 amino acids in a sequence where Leu, Pro, Lys, Glu, and His had the largest share. This study demonstrates that the degradation of pork muscle proteins during gastrointestinal digestion may give rise to a wide variety of peptides with antiradical properties.
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Affiliation(s)
- Paulina Kęska
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Joanna Stadnik
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
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Seol KH, Choe J, Kim HJ, Hwang JT, Lee M, Jo C. Bioactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1440241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Kuk-Hwan Seol
- Rural Development Administration, National Institute of Animal Science, Wanju, Republic of Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Hyun-Jin Kim
- Department of Food Science and Technology, Gyeongsang National Unviersity, Jinju, Republic of Korea
| | | | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, Republic of Korea
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49
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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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Chernukha IM, Fedulova LV, Kotenkova EA, Takeda S, Sakata R. Hypolipidemic and anti-inflammatory effects of aorta and heart tissues of cattle and pigs in the atherosclerosis rat model. Anim Sci J 2018; 89:784-793. [PMID: 29392795 DOI: 10.1111/asj.12986] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 11/21/2017] [Indexed: 11/30/2022]
Abstract
The aim of this study was to investigate the effects of aorta and heart tissues obtained from cattle and pigs on atherosclerosis disorders. Atherosclerosis model rats were provided with the respective diets consisting of aorta and heart tissues. Administration of each tissue suppressed body weight gain as compared to that of the control. In particular, the aorta tissues of pigs and cattle demonstrated significant suppressions in body weight gain in the model rats. The aorta tissues of pigs and cattle showed a significant increase and decrease in the serum high-density lipoproteins and atherogenic index, respectively, which was correlated with the increase in apolipoprotein A1. Hematological analysis revealed that aorta tissues of pigs and cattle clearly reduced the ratio of granulocytes/lymphocytes in the atherosclerosis rats. Serum vascular cellular adhesion molecule-1 levels in the atherosclerosis rats, which were administered these aorta tissues, were also significantly reduced. Additionally, there was an increase in von Willebrand factor in the rat serum. Based on the results obtained, the aorta tissues of pigs and cattle, in particular, demonstrated positive effects in the atherosclerosis rats due to the alteration of lipid metabolism and reduction in inflammation related to atherosclerosis.
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Affiliation(s)
- Irina M Chernukha
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia
| | - Liliya V Fedulova
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia
| | - Elena A Kotenkova
- V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia
| | - Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara, Japan
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara, Japan
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