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Schivazappa C, Simoncini N, Pinna A, Faccioli A, Zambonelli P, Virgili R. Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams. Meat Sci 2024; 213:109477. [PMID: 38492321 DOI: 10.1016/j.meatsci.2024.109477] [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: 10/25/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/18/2024]
Abstract
A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by a Partial Least Square Regression model. The most favorable factors on the formation of ZnPP were total iron content (representative of the initial hemoprotein content), and FeCH activity, demonstrating the main role played by these raw matter-specific predictors in the long matured dry-cured hams. To a lesser extent, zinc content and pH48 were involved with a positive and negative role, respectively. Salt content and PI of matured hams showed an inhibitory and a favorable influence, respectively, toward the ZnPP formation. Principal Component Analysis showed the associations between the sensory red color profile and the physicochemical traits of matured hams. The red color intensity increased in agreement with the red-violet and red-pink hues scores. The formation of a high amount of ZnPP was associated with the increased perception of the red-violet shade, with a lower lightness (L*) and Hue angle (h°). Moisture increase contributed to the shift in color perception to red-pink, while marked progress in PI strengthened the perception of the red-brown shade. ZnPP and final heme favored the red color of matured hams, although a high concentration of these pigments increased in particular the red-violet perception.
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Affiliation(s)
- Cristina Schivazappa
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Nicoletta Simoncini
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Anna Pinna
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Angela Faccioli
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Paolo Zambonelli
- Dipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy.
| | - Roberta Virgili
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
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Cai L, Wang X, Zhu X, Xu Y, Qin W, Ren J, Jiang Q, Yan X. Lactobacillus-derived protoporphyrin IX and SCFAs regulate the fiber size via glucose metabolism in the skeletal muscle of chickens. mSystems 2024; 9:e0021424. [PMID: 38780275 PMCID: PMC11237663 DOI: 10.1128/msystems.00214-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Accepted: 04/10/2024] [Indexed: 05/25/2024] Open
Abstract
The gut microbiota contributes to skeletal muscle energy metabolism and is an indirect factor affecting meat quality. However, the role of specific gut microbes in energy metabolism and fiber size of skeletal muscle in chickens remains largely unknown. In this study, we first performed cecal microbiota transplantation from Chinese indigenous Jingyuan chickens (JY) to Arbor Acres chickens (AA), to determine the effects of microbiota on skeletal muscle fiber and energy metabolism. Then, we used metagenomics, gas chromatography, and metabolomics analysis to identify functional microbes. Finally, we validated the role of these functional microbes in regulating the fiber size via glucose metabolism in the skeletal muscle of chickens through feeding experiments. The results showed that the skeletal muscle characteristics of AA after microbiota transplantation tended to be consistent with that of JY, as the fiber diameter was significantly increased, and glucose metabolism level was significantly enhanced in the pectoralis muscle. L. plantarum, L. ingluviei, L. salivarius, and their mixture could increase the production of the microbial metabolites protoporphyrin IX and short-chain fatty acids, therefore increasing the expression levels of genes related to the oxidative fiber type (MyHC SM and MyHC FRM), mitochondrial function (Tfam and CoxVa), and glucose metabolism (PFK, PK, PDH, IDH, and SDH), thereby increasing the fiber diameter and density. These three Lactobacillus species could be promising probiotics to improve the meat quality of chicken.IMPORTANCEThis study revealed that the L. plantarum, L. ingluviei, and L. salivarius could enhance the production of protoporphyrin IX and short-chain fatty acids in the cecum of chickens, improving glucose metabolism, and finally cause the increase in fiber diameter and density of skeletal muscle. These three microbes could be potential probiotic candidates to regulate glucose metabolism in skeletal muscle to improve the meat quality of chicken in broiler production.
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Affiliation(s)
- Liyuan Cai
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xinkai Wang
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Shandong Teamgene Technology Co. Ltd., Zibo, Shandong, China
| | - Xiaoyan Zhu
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yunzheng Xu
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Wenxia Qin
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jing Ren
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qin Jiang
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xianghua Yan
- National Key Laboratory of Agricultural Microbiology, Frontiers Science Center for Animal Breeding and Sustainable Production, Hubei Hongshan Laboratory, College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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Zhai Y, Abe H, Wang HC, Hayakawa T, Kumura H, Wakamatsu JI. Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Food Chem 2023; 427:136755. [PMID: 37399643 DOI: 10.1016/j.foodchem.2023.136755] [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: 03/15/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 07/05/2023]
Abstract
Zinc protoporphyrin IX (ZnPP) is the dominant red pigment in nitrate/nitrite-free dry-cured meat products such as Parma ham, and it is considered to be a potential alternative to nitrite/nitrate for reddening dry-cured meat products. Ferroheme and ferriheme dissociated from heme proteins in meat were proposed as substrates to form ZnPP. To elucidate their specific formation mechanism, nitric oxide, carbon monoxide, and azide were used to stable heme in heme proteins. The exogenous hemoglobin derivatives bound with these ligands showed lower heme dissociation compared with exogenous oxyhemoglobin and did not contribute to ZnPP formation. Meanwhile, azide inhibited almost all ZnPP formation by binding to ferriheme, indicating ferriheme dissociation from oxidized heme proteins, predominantly for ZnPP formation. Free ferriheme could not be converted to ZnPP unless it was reduced to ferroheme. Overall, ferriheme dissociated from oxidized heme proteins was the dominant substrate for conversion to ZnPP after re-reduction to ferroheme.
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Affiliation(s)
- Yang Zhai
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Haruka Abe
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Hung-Cheng Wang
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan.
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Efficient De Novo Biosynthesis of Heme by Membrane Engineering in Escherichia coli. Int J Mol Sci 2022; 23:ijms232415524. [PMID: 36555164 PMCID: PMC9779679 DOI: 10.3390/ijms232415524] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/20/2022] [Accepted: 11/24/2022] [Indexed: 12/13/2022] Open
Abstract
Heme is of great significance in food nutrition and food coloring, and the successful launch of artificial meat has greatly improved the application of heme in meat products. The precursor of heme, 5-aminolevulinic acid (ALA), has a wide range of applications in the agricultural and medical fields, including in the treatment of corona virus disease 2019 (COVID-19). In this study, E. coli recombinants capable of heme production were developed by metabolic engineering and membrane engineering. Firstly, by optimizing the key genes of the heme synthesis pathway and the screening of hosts and plasmids, the recombinant strain EJM-pCD-AL produced 4.34 ± 0.02 mg/L heme. Then, the transport genes of heme precursors CysG, hemX and CyoE were knocked out, and the extracellular transport pathways of heme Dpp and Ccm were strengthened, obtaining the strain EJM-ΔCyoE-pCD-AL that produced 9.43 ± 0.03 mg/L heme. Finally, fed-batch fermentation was performed in a 3-L fermenter and reached 28.20 ± 0.77 mg/L heme and 303 ± 1.21 mg/L ALA. This study indicates that E. coli recombinant strains show a promising future in the field of heme and ALA production.
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Wakamatsu JI. Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham. Meat Sci 2022; 192:108905. [PMID: 35842957 DOI: 10.1016/j.meatsci.2022.108905] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/06/2022] [Accepted: 07/10/2022] [Indexed: 11/17/2022]
Abstract
A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free dry-cured meat products, such as Parma ham, and is known to contribute to the favorable bright red color of the latter. ZnPP is a metalloporphyrin, in which zinc is coordinated, instead of iron, in the porphyrin ring. ZnPP proved to be more stable than heme, and its formation should be favored in dried meat products to improve color without the addition of nitrites or nitrates. Toward that, understanding the mechanisms of formation of ZnPP in nitrite/nitrate-free dry-cured ham would be important. In this lecture, I introduce some of our research group's findings regarding the endogenous and exogenous factors contributing to the formation and distribution of ZnPP in Parma ham and why ZnPP formation is suppressed in common cured meat products.
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Affiliation(s)
- Jun-Ichi Wakamatsu
- Research Faculty of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan.
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6
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Wang Y, Ye X, Lan Q, Ke X, Hu L, Hu L. UPLC-MS/MS Determination of Linezolid and Heme in Plasma of Infected Patients and Correlation Analysis. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6679076. [PMID: 34337043 PMCID: PMC8289587 DOI: 10.1155/2021/6679076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/08/2021] [Accepted: 06/18/2021] [Indexed: 12/04/2022]
Abstract
Linezolid can cause serious haematological toxicity, such as thrombocytopenia and aneamia. Heme, composed of iron and porphyrin, is an important component of hemoglobin. In order to investigate the relationship between the concentration of linezolid and heme in the plasma of infected patients, a UPLC-MS/MS method that can determine the concentrations of linezolid and heme simultaneously was developed and validated. A total of 96 healthy subjects and 81 infected patients, who received blood routine blood tests, were included and determined by the UPLC-MS/MS method. The results showed that the concentration of linezolid was 5.08 ± 3.46 μg/mL in infected patients who were treated with linezolid. The heme in healthy subjects was 7.05 ± 8.68 μg/mL, and it was significantly decreased to 0.88 ± 0.79 μg/mL in infected patients (P < 0.01). Spearman correlation analysis showed that linezolid had a high negative correlation with platelet (PLT) (R = -0.309). Heme had a high positive correlation with hemoglobin (Hb) (R = 0.249) in healthy subjects and infected patients. The ROC analysis showed that heme had diagnostic value to distinguish low Hb (110 g/L). In conclusion, there was a positive correlation between heme and Hb, and this correlation was also observed in infected patients. A high concentration of linezolid was inclined to decrease PLT. Monitoring of heme and linezolid helps in the early diagnose of low Hb and PLT.
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Affiliation(s)
- Yingying Wang
- Department of Pharmacy, The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
| | - Xuemei Ye
- Department of Pharmacy, The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
| | - Qin Lan
- Department of Pharmacy, The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
| | - Xiaofang Ke
- Department of Pharmacy, The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
| | - Lufeng Hu
- Department of Pharmacy, The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
| | - Lichuan Hu
- Department of Pharmacy, Wenzhou Central Hospital, Wenzhou 325000, China
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7
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Kauser-Ul-Alam M, Hayakawa T, Kumura H, Wakamatsu JI. High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. Meat Sci 2021; 176:108467. [PMID: 33640646 DOI: 10.1016/j.meatsci.2021.108467] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 02/08/2021] [Accepted: 02/13/2021] [Indexed: 11/29/2022]
Abstract
Zinc protoporphyrin IX (ZnPP)-forming food-grade lactic acid bacteria (LAB) were screened from various sources for their ability to improve the color of meat products. The effects of salt and nitrite on the ZnPP-forming ability of these bacteria were also investigated. Finally, these bacteria were applied in salt-added minced meat to assess their ability to improve the color. Twenty-five LAB were screened for their ZnPP-forming ability in pork. Most of the strains exhibited maximum growth anaerobically in 3% salt at 30 °C and grew well at pH 5.5 and 6.5. Moreover, 3% salt slightly retarded ZnPP formation; however, nitrite completely inhibited ZnPP formation in all the ZnPP-forming LAB. Thirteen LAB (avoiding duplication and non-food-grade) could form ZnPP in salt-added minced meat, resulting in improvement of the bright red color, high ZnPP autofluorescence, and increased fluorescence intensity. Finally, considering the safety, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, and Leuconostoc lactis were suggested as promising candidates to improve the color of meat products.
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Affiliation(s)
- Md Kauser-Ul-Alam
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Japan.
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8
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Coll-Brasas E, Possas A, Berg P, Grabež V, Egelandsdal B, Bover-Cid S, Fulladosa E. Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Courrol LC, Vallim MA. Spectroscopic Analysis of Chicken Meat Contaminated with E. coli, Salmonella, and Campylobacter. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01888-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Wu FY, Cheng YS, Wang DM, Li ML, Lu WS, Xu XY, Zhou XH, Wei XW. Nitrogen-doped MoS2 quantum dots: Facile synthesis and application for the assay of hematin in human blood. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 112:110898. [DOI: 10.1016/j.msec.2020.110898] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 02/04/2020] [Accepted: 03/24/2020] [Indexed: 02/09/2023]
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11
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Hopp MT, Schmalohr BF, Kühl T, Detzel MS, Wißbrock A, Imhof D. Heme Determination and Quantification Methods and Their Suitability for Practical Applications and Everyday Use. Anal Chem 2020; 92:9429-9440. [PMID: 32490668 DOI: 10.1021/acs.analchem.0c00415] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Many research institutions, clinical diagnostic laboratories, and blood banks are desperately searching for a possibility to identify and quantify heme in different physiological and pathological settings as well as various research applications. The reasons for this are the toxicity of the heme and the fact that it acts as a hemolytic and pro-inflammatory molecule. Heme only exerts these severe and undesired effects when it is not incorporated in hemoproteins. Upon release from the hemoproteins, it enters a biologically available state (labile heme), in which it is loosely associated with proteins, lipids, nucleic acids, or other molecules. While the current methods and procedures for quantitative determination of heme have been used for many years in different settings, their value is limited by the challenging chemical properties of heme. A major cause of inadequate quantification is the separation of labile and permanently bound heme and its high aggregation potential. Thus, none of the current methods are utilized as a generally applicable, standardized approach. The aim of this Feature is to describe and summarize the most common and frequently used chemical, analytical, and biochemical methods for the quantitative determination of heme. Based on this overview, the most promising approaches for future solutions to heme quantification are highlighted.
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Affiliation(s)
- Marie-T Hopp
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, D-53121 Bonn, Germany
| | - Benjamin F Schmalohr
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, D-53121 Bonn, Germany
| | - Toni Kühl
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, D-53121 Bonn, Germany
| | - Milena S Detzel
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, D-53121 Bonn, Germany
| | - Amelie Wißbrock
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, D-53121 Bonn, Germany
| | - Diana Imhof
- Pharmaceutical Biochemistry and Bioanalytics, Pharmaceutical Institute, University of Bonn, D-53121 Bonn, Germany
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12
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Wakamatsu JI, Kawazoe H, Ohya M, Hayakawa T, Kumura H. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat Sci 2020; 161:107989. [DOI: 10.1016/j.meatsci.2019.107989] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 09/25/2019] [Accepted: 10/21/2019] [Indexed: 12/01/2022]
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13
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Vinnikova L, Mudryk V, Agunova L. MODERN PRODUCTION TRENDS OF FERMENTED MEAT PRODUCTS. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i4.1556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The work aims to the generalization and analysis of the main problems of production of fermented meat products, which are reflected in scientific publications of the meat processing industry experts. The modern researches of scientists all over the world are aimed to the achievement of bio- and microbiological safety, structure formation, use of new kinds of raw materials, features of color formation, formation of sensory properties, increase of biological value of smoked and uncooked products. The work emphasizes that the quality of finished products and the stability of the technological process depends on the quality of raw materials, the properties of their own microbiota of raw materials and/or introduced starter cultures of microorganisms. The possibility of improving the sanitary condition of raw materials and reducing the impact of pathogenic microorganisms due to the use of ultrasound, hydrostatic high pressure, high-intensity pulsating electric field, cold plasma are described in the work. Also, in addition to physical processing methods, the use of competing microflora, extracts of spicy-aromatic plants, combining salt mixtures, packaging are effective. It is stated that the formation of the structure of the finished product depends on the parameters of the technological process, the activity of exo-endoenzymes and prescription composition. It is shown that the color of fermented meat products and their stability depend on the content of natural pigments and the conditions of their interaction with nitrites under the action of microorganisms with nitrite reductase activity and pH of the environment. The possibility of obtaining a characteristic pink-red color of meat products without the use of nitrites was noted. The results of investigations of the possibility of varying the organoleptic parameters of the finished product by modeling the ingredient composition and fermentation conditions are presented. The possibilities of creation of new types of fermented meat products of functional purpose by the introduction of ω-3 fatty acids, probiotics, macro-, microelements and more are described.
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14
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Wakamatsu JI, Akter M, Honma F, Hayakawa T, Kumura H, Nishimura T. Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Bou R, Llauger M, Arnau J, Fulladosa E. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling. Meat Sci 2018; 139:192-200. [DOI: 10.1016/j.meatsci.2018.01.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 01/12/2018] [Accepted: 01/30/2018] [Indexed: 11/27/2022]
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16
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Fyrestam J, Östman C. Determination of heme in microorganisms using HPLC-MS/MS and cobalt(III) protoporphyrin IX inhibition of heme acquisition in Escherichia coli. Anal Bioanal Chem 2017; 409:6999-7010. [PMID: 29043383 PMCID: PMC5717118 DOI: 10.1007/s00216-017-0610-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 08/11/2017] [Accepted: 08/28/2017] [Indexed: 11/27/2022]
Abstract
One of the main threats to the achievements in modern medicine is antimicrobial resistance. Molecular targeting of bacterial acquisition mechanisms of heme has been suggested to be an alternative to antibiotics. In the present study, HPLC-MS/MS combined with a simple clean-up based on liquid-liquid extraction has been developed and evaluated for simultaneous determination of heme and porphyrin heme precursors in microorganisms. Experimental design was used to optimize the extraction parameters, to obtain a method with high recovery, low matrix effects, and high precision. The effects of additives in the culture medium on the biosynthesis of heme were studied using Escherichia coli as a model microorganism. 5-Aminolaevulinic acid and hemin increased the heme concentration in E. coli by a factor of 1.5 and 4.5, respectively. Addition of 5-aminolaevulinic acid bypassed the E. coli negative feedback control of heme biosynthesis, which led to high amounts of intracellular porphyrins. The high heme concentration obtained when hemin was used as a culture additive shows that E. coli has an uptake of heme from its surroundings. In contrast, addition of cobalt protoporphyrin IX to the growth medium reduced the amount of heme in E. coli, demonstrating this compound's ability to mimic real heme and inhibit the heme acquisition mechanisms.
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Affiliation(s)
- Jonas Fyrestam
- Division of Analytical and Toxicological Chemistry, Department of Environmental Science and Analytical Chemistry, Stockholm University, Svante arrheniusväg 16C, 106 91, Stockholm, Sweden
| | - Conny Östman
- Division of Analytical and Toxicological Chemistry, Department of Environmental Science and Analytical Chemistry, Stockholm University, Svante arrheniusväg 16C, 106 91, Stockholm, Sweden.
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17
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Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. Meat Sci 2017; 135:46-53. [PMID: 28889035 DOI: 10.1016/j.meatsci.2017.08.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 08/20/2017] [Accepted: 08/29/2017] [Indexed: 11/22/2022]
Abstract
Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II)PPIX formation.
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Delcanale P, Montali C, Rodríguez-Amigo B, Abbruzzetti S, Bruno S, Bianchini P, Diaspro A, Agut M, Nonell S, Viappiani C. Zinc-Substituted Myoglobin Is a Naturally Occurring Photo-antimicrobial Agent with Potential Applications in Food Decontamination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8633-8639. [PMID: 27785913 DOI: 10.1021/acs.jafc.6b03368] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Zinc-substituted myoglobin (ZnMb) is a naturally occurring photosensitizer that generates singlet oxygen with a high quantum yield. Using a combination of photophysical and fluorescence imaging techniques, we demonstrate the interaction of ZnMb with Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli. An efficient antibacterial action against S. aureus was observed, with a reduction up to 99.9999% in the number of colony-forming units, whereas no sizable effect was detected against E. coli. Because ZnMb is known to form during the maturation of additive-free not-cooked cured ham, the use of this protein as a built-in photodynamic agent may constitute a viable method for the decontamination of these food products from Gram-positive bacteria.
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Affiliation(s)
- Pietro Delcanale
- Dipartimento di Fisica e Scienze della Terra, Universita degli Studi di Parma , viale delle Scienze 7A, 43124 Parma, Italy
| | - Chiara Montali
- Dipartimento di Fisica e Scienze della Terra, Universita degli Studi di Parma , viale delle Scienze 7A, 43124 Parma, Italy
| | - Beatriz Rodríguez-Amigo
- Institut Quimic de Sarrià, Universitat Ramon Llull , Via Augusta 390, 08017 Barcelona, Spain
| | - Stefania Abbruzzetti
- Dipartimento di Bioscienze, Universita degli Studi di Parma , viale delle Scienze 11A, 43124 Parma, Italy
- NEST, Istituto Nanoscienze, Consiglio Nazionale delle Ricerche , Piazza San Silvestro 12, 56127 Pisa, Italy
| | - Stefano Bruno
- Dipartimento di Farmacia, Universita degli Studi di Parma , viale delle Scienze 23A, 43124 Parma, Italy
| | - Paolo Bianchini
- Fondazione Istituto Italiano di Tecnologia , Via Morego 30, 16163 Genova, Italy
| | - Alberto Diaspro
- Fondazione Istituto Italiano di Tecnologia , Via Morego 30, 16163 Genova, Italy
| | - Montserrat Agut
- Institut Quimic de Sarrià, Universitat Ramon Llull , Via Augusta 390, 08017 Barcelona, Spain
| | - Santi Nonell
- Institut Quimic de Sarrià, Universitat Ramon Llull , Via Augusta 390, 08017 Barcelona, Spain
| | - Cristiano Viappiani
- Dipartimento di Fisica e Scienze della Terra, Universita degli Studi di Parma , viale delle Scienze 7A, 43124 Parma, Italy
- NEST, Istituto Nanoscienze, Consiglio Nazionale delle Ricerche , Piazza San Silvestro 12, 56127 Pisa, Italy
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De Maere H, Chollet S, Claeys E, Michiels C, Govaert M, De Mey E, Paelinck H, Fraeye I. In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1804-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Parolari G, Aguzzoni A, Toscani T. Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite. Foods 2016; 5:foods5020033. [PMID: 28231128 PMCID: PMC5302352 DOI: 10.3390/foods5020033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 03/29/2016] [Accepted: 04/27/2016] [Indexed: 11/21/2022] Open
Abstract
Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing temperatures. Colorimetric parameters (L*, a*, b*, and hue) and concentration of the main pigments Zn protoporphyrin IX (ZnPP) and heme were measured at three stages of preparation (six, nine, and 12 months), showing that red color was successfully formed at low temperatures, though at a slower rate and less intensively than under warm conditions. Major differences in the pattern of color development were found with the two processing temperatures. While the typical features of an enzyme-dependent mechanism, with a progressive drop in enzyme activity paralleling the synthesis of Zn protoporphyrin IX, were observed at warm temperatures, the same did not occur in cold-made hams, where the enzyme activity was almost unchanged throughout the process. These results, along with data from a descriptive sensory analysis, are supportive of a non-enzymatic mechanism leading to ZnPP (hence the red color) under cold conditions, with an estimated three-month delay compared with nitrite-free hams manufactured in a warm maturing regimen.
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Affiliation(s)
- Giovanni Parolari
- Experimental Station for the Food Preserving Industry, Viale F. Tanara 31A, 43121 Parma, Italy.
| | - Agnese Aguzzoni
- Experimental Station for the Food Preserving Industry, Viale F. Tanara 31A, 43121 Parma, Italy.
| | - Tania Toscani
- Consortium for Parma Ham, Largo Calamandrei, 1A 43121 Parma, Italy.
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De Maere H, Fraeye I, De Mey E, Dewulf L, Michiels C, Paelinck H, Chollet S. Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages. Meat Sci 2015; 114:1-7. [PMID: 26686009 DOI: 10.1016/j.meatsci.2015.11.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 11/29/2015] [Accepted: 11/30/2015] [Indexed: 11/17/2022]
Abstract
This study investigates the potential of producing red coloured dry fermented sausages without the addition of nitrite and/or nitrate. Therefore, the formation of zinc protoporphyrin IX (Zn(II)PPIX) as naturally occurring pigment, and the interrelated protoporphyrin IX (PPIX) and heme content were evaluated during nitrite-free dry fermented sausage production at different pH conditions. Zn(II)PPIX was only able to form in dry fermented sausages at pH conditions higher than approximately 4.9. Additionally, the presence of Zn(II)PPIX increased drastically at the later phase of the production process (up to day 177), confirming that in addition to pH, time is also a crucial factor for its formation. Similarly, PPIX also accumulated in the meat products at increased pH conditions and production times. In contrast, a breakdown of heme was observed. This breakdown was more gradual and independent of pH and showed no clear relationship with the formed amounts of Zn(II)PPIX and PPIX. A statistically significant relationship between Zn(II)PPIX formation and product redness was established.
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Affiliation(s)
- Hannelore De Maere
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Groupe ISA, Food Quality Laboratory, Boulevard Vauban 48, F-59046 Lille Cedex, France.
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Eveline De Mey
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Lore Dewulf
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Chris Michiels
- Centre for Food and Microbial Technology, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23 box 2457, B-3001 Leuven, Belgium
| | - Hubert Paelinck
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Sylvie Chollet
- Groupe ISA, Food Quality Laboratory, Boulevard Vauban 48, F-59046 Lille Cedex, France
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Wakamatsu JI, Murakami N, Nishimura T. A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products. Anim Sci J 2014; 86:547-52. [DOI: 10.1111/asj.12326] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Accepted: 08/01/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Jun-ichi Wakamatsu
- Meat Science Laboratory; Division of Bioresources and Product Science; Research Faculty of Agriculture; Hokkaido University; Sapporo Japan
| | - Naoko Murakami
- School of Agriculture; Hokkaido University; Sapporo Japan
| | - Takanori Nishimura
- Meat Science Laboratory; Division of Bioresources and Product Science; Research Faculty of Agriculture; Hokkaido University; Sapporo Japan
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23
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De Maere H, Jaros M, Dziewięcka M, De Mey E, Fraeye I, Sajewicz M, Paelinck H, Kowalska T. DETERMINATION OF HEMIN, PROTOPORPHYRIN IX, AND ZINC(II) PROTOPORPHYRIN IX IN PARMA HAM USING THIN LAYER CHROMATOGRAPHY. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10739149.2014.906995] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hannelore De Maere
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
- b ISA, Food Quality Laboratory , Lille , France
| | - Marlena Jaros
- c Institute of Chemistry, University of Silesia , Katowice , Poland
| | - Marta Dziewięcka
- c Institute of Chemistry, University of Silesia , Katowice , Poland
| | - Eveline De Mey
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Ilse Fraeye
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | | | - Hubert Paelinck
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Teresa Kowalska
- c Institute of Chemistry, University of Silesia , Katowice , Poland
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Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1392-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Wakamatsu JI, Hayashi N, Nishimura T, Hattori A. Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX. Meat Sci 2010; 84:125-8. [DOI: 10.1016/j.meatsci.2009.08.036] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2009] [Revised: 08/13/2009] [Accepted: 08/14/2009] [Indexed: 10/20/2022]
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26
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Parolari G, Benedini R, Toscani T. Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity. J Food Sci 2009; 74:C413-8. [DOI: 10.1111/j.1750-3841.2009.01193.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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