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Wu LP, Wu YX, Ke XT, Wang P, Zhang S, Zhu YT, Lu Y, Shu YJ, Jiang SY, Li CJ, Hu XQ. Isolation and antioxidant activity of peptides from Chinese hairy tofu. J Pept Sci 2024; 30:e3572. [PMID: 38396336 DOI: 10.1002/psc.3572] [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: 08/04/2023] [Revised: 01/31/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024]
Abstract
Hairy tofu is a famous Chinese snack that is made from soybeans and rich in various nutrients. In order to further explore the antioxidant peptides of hairy tofu hydrolysates, seven proteases were used to hydrolyze hairy tofu. The results of in vitro radical scavenging activity showed that hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. After Sephadex G-25 gel filtration and reversed-phase high-performance liquid chromatography (RP-HPLC), 97 peptides were identified in the most antioxidant fraction using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Among them, nine peptides were synthesized and their antioxidant activities were assessed using a H2O2-induced oxidative 293T cell model. Finally, four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) at concentrations of < 50 μg/ml significantly decreased the malondialdehyde content compared with the model group, displaying in vivo antioxidant activity and low cytotoxicity. Overall, this research provided the choice of using hairy tofu peptides as antioxidant products in the pharmaceutical and food industries.
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Affiliation(s)
- Li-Ping Wu
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Yong-Xiang Wu
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Xiang-Tao Ke
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Pan Wang
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Shuo Zhang
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Yu-Ting Zhu
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Ying Lu
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Yu-Jie Shu
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Shang-Yue Jiang
- College of Life and Environment Science, Huangshan University, Huangshan, China
| | - Chang-Jiang Li
- School of Chemistry and Chemical Engineering, Huangshan University, Huangshan, China
| | - Xiao-Qian Hu
- College of Life and Environment Science, Huangshan University, Huangshan, China
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Hu YY, Xiao S, Zhou GC, Chen X, Wang B, Wang JH. Bioactive peptides in dry-cured ham: A comprehensive review of preparation methods, metabolic stability, safety, health benefits, and regulatory frameworks. Food Res Int 2024; 186:114367. [PMID: 38729727 DOI: 10.1016/j.foodres.2024.114367] [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: 12/19/2023] [Revised: 03/29/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Dry-cured hams contain abundant bioactive peptides with significant potential for the development of functional foods. However, the limited bioavailability of food-derived bioactive peptides has hindered their utilization in health food development. Moreover, there is insufficient regulatory information regarding bioactive peptides and related products globally. This review summarizes diverse bioactive peptides derived from dry-cured ham and by-products originating from various countries and regions. The bioactivity, preparation techniques, bioavailability, and metabolic stability of these bioactive peptides are described, as well as the legal and regulatory frameworks in various countries. The primary objectives of this review are to dig deeper into the functionality of dry-cured ham and provide theoretical support for the commercialization of bioactive peptides from food sources, especially the dry-cured ham.
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Affiliation(s)
- Yao-Yao Hu
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Shan Xiao
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Gui-Cheng Zhou
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xuan Chen
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; Regional Brand Innovation & Development Institute of Dongguan Prepared Dishes
| | - Ji-Hui Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523808, China; College of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China; Regional Brand Innovation & Development Institute of Dongguan Prepared Dishes
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3
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Zhu Y, Wang K, Jia X, Fu C, Yu H, Wang Y. Antioxidant peptides, the guardian of life from oxidative stress. Med Res Rev 2024; 44:275-364. [PMID: 37621230 DOI: 10.1002/med.21986] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 08/01/2023] [Accepted: 08/06/2023] [Indexed: 08/26/2023]
Abstract
Reactive oxygen species (ROS) are produced during oxidative metabolism in aerobic organisms. Under normal conditions, ROS production and elimination are in a relatively balanced state. However, under internal or external environmental stress, such as high glucose levels or UV radiation, ROS production can increase significantly, leading to oxidative stress. Excess ROS production not only damages biomolecules but is also closely associated with the pathogenesis of many diseases, such as skin photoaging, diabetes, and cancer. Antioxidant peptides (AOPs) are naturally occurring or artificially designed peptides that can reduce the levels of ROS and other pro-oxidants, thus showing great potential in the treatment of oxidative stress-related diseases. In this review, we discussed ROS production and its role in inducing oxidative stress-related diseases in humans. Additionally, we discussed the sources, mechanism of action, and evaluation methods of AOPs and provided directions for future studies on AOPs.
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Affiliation(s)
- Yiyun Zhu
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Kang Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Xinyi Jia
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
- Department of Food Science and Technology, Food Science and Technology Center, National University of Singapore, Singapore, Singapore
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
| | - Haining Yu
- Department of Bioscience and Biotechnology, Dalian University of Technology, Dalian, Liaoning, China
| | - Yipeng Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
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Wei K, Wei Y, Zhou P, Zhu J, Peng L, Cheng L, Wang Y, Wei X. Preparation, Characterization, and Antioxidant Properties of Selenium-Enriched Tea Peptides. Foods 2023; 12:4105. [PMID: 38002163 PMCID: PMC10670339 DOI: 10.3390/foods12224105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/10/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
The research on the activity of selenium (Se)-enriched agricultural products is receiving increasing attention since Se was recognized for its antioxidant activities and for its enhancement of immunity in trace elements. In this study, antioxidant Se-containing peptides, namely, Se-TAPepI-1 and Se-TAPepI-2, were optimally separated and prepared from Se-enriched tea protein hydrolysates by ultrafiltration and Sephadex G-25 purification, and subsequently, their physicochemical properties, oligopeptide sequence, and potential antioxidant mechanism were analyzed. Through the optimization of enzymatic hydrolysis conditions, the Se-enriched tea protein hydrolyzed by papain exhibited a better free radical scavenging activity. After separation and purification of hydrolysates, the two peptide fractions obtained showed significant differences in selenium content, amino acid composition, apparent morphology, peptide sequence, and free radical scavenging activity. Therein, two peptides from Se-TAPepI-1 included LPMFG (563.27 Da) and YPQSFIR (909.47 Da), and three peptides from Se-TAPepI-2 included GVNVPYK (775.42 Da), KGGPGG (552.24 Da), and GDEPPIVK (853.45 Da). Se-TAPepI-1 and Se-TAPepI-2 could ameliorate the cell peroxidation damage and inflammation by regulating NRF2/ARE pathway expression. Comparably, Se-TAPepI-1 showed a better regulatory effect than Se-TAPepI-2 due to their higher Se content, typical amino acid composition and sequence, higher surface roughness, and a looser arrangement in their apparent morphology. These results expanded the functional activities of tea peptide and provided the theoretical basis for the development of Se-containing peptides from Se-enriched tea as a potential natural source of antioxidant dietary supplements.
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Affiliation(s)
- Kang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Peng Zhou
- College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China;
| | - Jiangxiong Zhu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
| | - Yuanfeng Wang
- College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China;
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (K.W.); (Y.W.); (J.Z.); (L.P.); (L.C.)
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Joo ST, Lee EY, Son YM, Hossain MJ, Kim CJ, Kim SH, Hwang YH. Aging mechanism for improving the tenderness and taste characteristics of meat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1151-1168. [PMID: 38616883 PMCID: PMC11007300 DOI: 10.5187/jast.2023.e110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 04/16/2024]
Abstract
Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.
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Affiliation(s)
- Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Yu-Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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6
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Pouzo LB, Ceconi I, Davies P, Méndez D, Ortiz Miranda SG, Testa ML, Pavan E. Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain. Meat Sci 2023; 204:109214. [PMID: 37285637 DOI: 10.1016/j.meatsci.2023.109214] [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: 12/02/2022] [Revised: 04/21/2023] [Accepted: 04/29/2023] [Indexed: 06/09/2023]
Abstract
One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the experimental unit. Whereas for carcass and meat quality characteristics, meat oxidative stability, and the consumer sensory quality of longissimus thoracis muscle one animal from each pen was randomly selected and used as the experimental unit. No differences (P > 0.05) were observed for subcutaneous fat thickness, rib eye area, marbling score or pH, color parameters, proximate composition, sarcomere length, Warner Bratzler shear force, and cooking loss. Feeding WDGS linearly increased total PUFA (P = 0.05), C18:2 n-6 (P = 0.004) proportions, and n-6/n-3 ratio (P < 0.01) but reduced C16:1 to C18:0 ratio (P < 0.01). Lipid oxidation was greater in beef from steers fed 30% and 45% WDGS (P = 0.05). Dietary WDGS linearly improved (P < 0.05) flavor and overall linking score in the consumer sensory panel.
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Affiliation(s)
- L B Pouzo
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Balcarce, Balcarce, Bs. As., Argentina; Universidad Nacional de Mar del Plata, Facultad de Ciencias Agrarias, Balcarce, Bs. As., Argentina
| | - I Ceconi
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Gral, Villegas, Gral. Villegas, Bs. As., Argentina
| | - P Davies
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Gral, Villegas, Gral. Villegas, Bs. As., Argentina
| | - D Méndez
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Gral, Villegas, Gral. Villegas, Bs. As., Argentina
| | - S G Ortiz Miranda
- Universidad Nacional de Mar del Plata, Facultad de Ciencias Agrarias, Balcarce, Bs. As., Argentina
| | - M L Testa
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Balcarce, Balcarce, Bs. As., Argentina
| | - E Pavan
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria Balcarce, Balcarce, Bs. As., Argentina; Universidad Nacional de Mar del Plata, Facultad de Ciencias Agrarias, Balcarce, Bs. As., Argentina; Clemson University, Department of Animal and Veterinary Science, Clemson, SC, United States of America.
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7
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Dini I, Mancusi A. Food Peptides for the Nutricosmetic Industry. Antioxidants (Basel) 2023; 12:antiox12040788. [PMID: 37107162 PMCID: PMC10135249 DOI: 10.3390/antiox12040788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, numerous reports have described bioactive peptides (biopeptides)/hydrolysates produced from various food sources. Biopeptides are considered interesting for industrial application since they show numerous functional properties (e.g., anti-aging, antioxidant, anti-inflammatory, and antimicrobial properties) and technological properties (e.g., solubility, emulsifying, and foaming). Moreover, they have fewer side effects than synthetic drugs. Nevertheless, some challenges must be overcome before their administration via the oral route. The gastric, pancreatic, and small intestinal enzymes and acidic stomach conditions can affect their bioavailability and the levels that can reach the site of action. Some delivery systems have been studied to avoid these problems (e.g., microemulsions, liposomes, solid lipid particles). This paper summarizes the results of studies conducted on biopeptides isolated from plants, marine organisms, animals, and biowaste by-products, discusses their potential application in the nutricosmetic industry, and considers potential delivery systems that could maintain their bioactivity. Our results show that food peptides are environmentally sustainable products that can be used as antioxidant, antimicrobial, anti-aging, and anti-inflammatory agents in nutricosmetic formulations. Biopeptide production from biowaste requires expertise in analytical procedures and good manufacturing practice. It is hoped that new analytical procedures can be developed to simplify large-scale production and that the authorities adopt and regulate use of appropriate testing standards to guarantee the population's safety.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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Hu YY, Xiao S, Wang B, Xie RH, Cai YX, Wang JH. Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Food Funct 2023; 14:3552-3563. [PMID: 36945861 DOI: 10.1039/d2fo03614b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
As a traditional fermented meat product, dry-cured Xuanwei ham could be a rich source of bioactive peptides. This study intended to investigate the transepithelial transport and cytoprotection of antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham. Through ultrafiltration and gel filtration chromatography after simulated digestion, five new antioxidative cell-penetrating peptides (CPPs) with 16-27 amino acid residues were identified, and protective effects of the pretreatment with GHYTEGAELVDSVLDVVRK (GK-19) and TDEFQLHTNVNDGTEFGGSIYQK (TK-23) on H2O2-induced damaged HepG2 cells were investigated. The results showed that the peptide TK-23 at 0.5 mg mL-1 showed a good antioxidant activity through upregulating the activity of antioxidant enzymes (CAT, SOD and GR) and decreasing the MDA level in H2O2-induced damaged HepG2 cells with a better protective effect compared to GSH. Our observations of novel antioxidant CPPs with 16-27 amino acid residues could enrich the antioxidative CPP database, and these findings could provide data support for further study of CPPs.
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Affiliation(s)
- Yao-Yao Hu
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Shan Xiao
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Bo Wang
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Rui-Hong Xie
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Yan-Xue Cai
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Ji-Hui Wang
- College of Biological Engineering, Dalian Polytechnic University, Dalian, 116034, China.
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan, 523808, China
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Zhou T, Li Q, Zhao M, Pan Y, Kong X. A Review on Edible Fungi-Derived Bioactive Peptides: Preparation, Purification and Bioactivities. Int J Med Mushrooms 2023; 25:1-11. [PMID: 37585312 DOI: 10.1615/intjmedmushrooms.2023048464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Edible fungi bioactive peptides (BAPs) are extracted from fruiting bodies and the mycelium of edible fungus. They have various physiological functions such as antioxidant activity, antihypertensive activity, and antibacterial activity. In this paper, the preparation and purification methods of edible fungus BAPs were reviewed, their common biological activities and structure-activity relationships were analyzed, and their application prospects were discussed.
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Affiliation(s)
- Tiantian Zhou
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Qingwei Li
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Ming Zhao
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Yu Pan
- Institute of Microbiology Heilongjiang Academy of Sciences, Harbin, 150010, P.R. China
| | - Xianghui Kong
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, China; Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
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CARDOSO MAP, VITAL ACP, MEDEIROS A, SARAIVA BR, PRADO IND. Goji berry effects on hamburger quality during refrigerated display time. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.68322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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11
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Hou Y, Liu C, Su L, Zhao L, Yang Z, Bai Y, Dou L, Yao D, Jin Y. Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity. Anim Sci J 2023; 94:e13801. [PMID: 36606309 DOI: 10.1111/asj.13801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 01/07/2023]
Abstract
Linseed as a common oil crop that has been implicated in regulating the meat quality of animals. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics, volatile compounds and antioxidant capacity of sheep. Twenty-four Sunit sheep were distributed into 2 groups with different diet: control (CO) fed a standard diet and linseed (LS, 8% of extruded linseed). The results showed that linseed not only increased M. longissimus thoracis (LT) increased the loin-eye area but also decreased pH24h, L* and shear force. Meanwhile, linseed increased mRNA expression of MyHCI and MyHCIIx and decreased in cross-sectional area (CSA) and muscle fiber diameter. In addition, linseed altered the composition of meat volatile flavor compounds, such as Z-10-Pentadecen-1-ol, pentanal, 2-Octenal, (E)-, decanal, butane, and 2-heptanone. Moreover, linseed increased total antioxidative capacity (T-AOC) activity, the mRNA expression of glutathione peroxidase (GSH-Px) and catalase (CAT), decreased malondialdehyde (MDA) content. Overall, the results suggest that linseed is an effective feed additive in improving meat quality and flavor. The underlying mechanisms for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidant capacity.
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Affiliation(s)
- Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.,College of Food and Win, Ningxia University, Yinchuan, China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanping Bai
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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12
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Shazly AB, Hassan LK, Kholif AEKM, Sayed AF, Abd El-Aziz M. Quality of milk fat obtained from cows and buffaloes fed a diet supplemented with flaxseed or soybean oils. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022; 45:e58482. [DOI: 10.4025/actascianimsci.v45i1.58482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
The experiment was carried out to evaluate the quality of anhydrous milk fat (AMF) of cows and buffaloes supplemented with flaxseed oil (FO), soybean oil (SO), or their mixture (FSO). Lactating crossbred cows and buffaloes were fed with control diet or with one of three supplements: 2% FO, 2% SO, and 2% FSO according to a double 4 x 4 Latin Square Design. The diets with FO, SO, or FSO reduced saturated FA, mainly C4:0, C14:0 and C16:0, while increased the unsaturated FA C18:1 and C18:2 in milk from cows and buffaloes. Cholesterol content decreased in cow's AMF while increased in buffalo's AMF when a diet supplemented with FO, SO, or FSO. The diet with SO or FSO increased the content of vitamin E in AMF obtained from cows (25.06 and 17.89 mg 100 g-1) and buffaloes (28.48 and 30.32 mg 100 g-1) compared with the control diet (11.02 and 15.68 mg 100 g-1), respectively, which correlated positively with scavenging activity for DPPH• (r2 = 0.66) and ABTS• (r2 = 0.67) radicals. Solid fat content (SFC) was high for cow’s AMF, with 58.12-60.37% at 5°C compared to that of buffalo's AMF, with 52.37-56.98%, but was low for cow's AMF at >15°C. Finally, supplementing a diet with vegetable oils, particularly SO, improves the quality of AMF; increases USFA/SFA ratio, vitamin E content, and antioxidant activities
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Wen X, Liang C, Zhang D, Li X, Chen L, Zheng X, Fang F, Cheng Z, Wang D, Hou C. Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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Wang H, Wang Y, Wu D, Gao S, Jiang S, Tang H, Lv G, Xiaobo Z, Meng X. Changes in physicochemical quality and protein properties of porcine
longissimus lumborum
during dry ageing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hengpeng Wang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Yinlan Wang
- School of Food Science, Jiangsu College of Tourism Yangzhou 225000 China
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Songsong Jiang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Hailian Tang
- Suzhou Tourism and Finance Institute, Jiangsu Union Technical Institue Suzhou 215000 China
| | - Guanhua Lv
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
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Krusinski L, Sergin S, Jambunathan V, Rowntree JE, Fenton JI. Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.851494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
As the global population increases, so does meat consumption. This trend is accompanied by concerns regarding the meat industry, and consumers are demanding transparency on the environmental and health effects of the products they are purchasing. Many leading health organizations recommend reducing red meat consumption. Nevertheless, no differentiation is made among red meats and beef. The beef production system is generally ignored despite nutritional differences between grain- and grass-fed beef. Compared to grain-fed beef, grass-fed beef contains a healthier fatty acid profile, including more omega-3 polyunsaturated fatty acids and conjugated linoleic acid, and increased concentrations of phytochemicals desired by health-conscious customers. However, there is a lack of consistency among grass-fed beef in the United States regarding clear product labeling and cattle dietary components. Grass-fed beef labeling confusion has emerged, including misunderstandings between grass-fed and grass-finished beef. Along with this, previous studies observed significant nutritional variation among grass-finished beef from different producers across the country. Cattle diet has the strongest influence on the nutritional composition of beef. Therefore, understanding differences in feeding practices is key to understanding differing nutritional quality of grass-fed beef. Feeding cattle diverse pastures composed of multiple plant species including grasses and legumes managed in a rotational grazing fashion results in higher omega-3 polyunsaturated fatty acids and phytochemical levels in beef compared to feedlots and monocultures. Seasonal differences including changes in temperature, rainfall, grazing practices, and plant growth cycles affect the nutritional composition of feeds and ultimately meat. Additional feeds utilized in grass-fed beef production systems such as conserved forages may reduce or increase health-promoting nutrients in grass-fed beef, while supplements such as grape byproducts and flaxseed may improve its nutritional profile. Further research should measure the effects of individual feedstuff and the finishing period on the nutritional profile on grass-fed beef. A better understanding of these details will be a step toward the standardization of pasture-raised ruminant products, strengthening the relationship between grass-fed beef consumption and human health.
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Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets. Foods 2022; 11:foods11060884. [PMID: 35327306 PMCID: PMC8954531 DOI: 10.3390/foods11060884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/06/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.
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17
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Multescu M, Marinas IC, Susman IE, Belc N. Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants. Foods 2022; 11:foods11030253. [PMID: 35159405 PMCID: PMC8834571 DOI: 10.3390/foods11030253] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/10/2022] [Accepted: 01/13/2022] [Indexed: 02/04/2023] Open
Abstract
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), followed by CUPRAC (r = 0.5578) and ABTS (r = 0.4449), respectively. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and other methods used for determining antioxidant activity were found (r > 0.9). Analyses have shown that the different types of byproducts obtained from the vegetable oil industry have a high antioxidant activity rich in phenolic compounds, and thus their use in bakery products can improve their nutritional quality.
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Affiliation(s)
- Mihaela Multescu
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
- Correspondence:
| | | | - Iulia Elena Susman
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research and Development for Food Bioresources—IBA Bucharest, 020323 Bucharest, Romania; (I.E.S.); (N.B.)
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SUSILOWATI E, SANJAYA BRL, NUGRAHA AS, UBAIDILLAH M, SISWOYO TA. Revealing of free radical scavenging and angiotensin I-converting enzyme inhibitor potency of pigmented rice seed protein. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Ari Satia NUGRAHA
- University of Jember, Indonesia; University of Jember, Indonesia; University of Jember, Indonesia
| | - Mohammad UBAIDILLAH
- University of Jember, Indonesia; University of Jember, Indonesia; University of Jember, Indonesia
| | - Tri Agus SISWOYO
- University of Jember, Indonesia; University of Jember, Indonesia; University of Jember, Indonesia
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19
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Luzardo S, Banchero G, Ferrari V, Ibáñez F, Roig G, Aznárez V, Clariget J, La Manna A. Effect of Fresh Citrus Pulp Supplementation on Animal Performance and Meat Quality of Feedlot Steers. Animals (Basel) 2021; 11:3338. [PMID: 34944115 PMCID: PMC8698122 DOI: 10.3390/ani11123338] [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: 09/14/2021] [Revised: 11/09/2021] [Accepted: 11/19/2021] [Indexed: 11/16/2022] Open
Abstract
The use of fruit by-products such as citrus pulp represents a feeding ingredient that deserves to be evaluated as an energy source in animal rations. Thirty-six British breed steers were allotted to one of the three feeding treatments (12 steers/treatment): 0%, 15% and 30% of fresh citrus pulp inclusion in the ration in a randomized complete block design to evaluate animal performance and carcass and meat quality traits. In the present study, the inclusion of fresh citrus pulp up to 30% of the diet did not affect the animal average daily gain (p > 0.05) but steers that were fed the pulp consumed less feed (p < 0.05) and presented a lower feed conversion ratio (p < 0.05) than their counterparts without citrus pulp in their diet. No effect of fresh citrus pulp was observed on carcass and meat quality (p > 0.05). A greater lipophilic antioxidant capacity (p < 0.05) in meat was observed when fresh citrus pulp was offered at 15% of the diet. Fresh citrus pulp used up to 30% as a feed ingredient in feedlot rations does not negatively affect animal performance or meat quality but, rather, has a positive effect on dry matter intake and a better feed conversion ratio.
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Affiliation(s)
- Santiago Luzardo
- Programa de Producción de Carne y Lana y Plataforma Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó 45000, Uruguay
| | - Georgget Banchero
- Programa de Producción de Carne y Lana, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA La Estanzuela, Ruta 50 km 11, Colonia 70000, Uruguay; (G.B.); (J.C.); (A.L.M.)
| | - Virginia Ferrari
- Plataforma Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental W. Ferreira Aldunate, Ruta 48 km 10, Canelones 90100, Uruguay; (V.F.); (F.I.)
| | - Facundo Ibáñez
- Plataforma Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental W. Ferreira Aldunate, Ruta 48 km 10, Canelones 90100, Uruguay; (V.F.); (F.I.)
| | - Gonzalo Roig
- MARFRIG Group, Ruta 2 km 288, Río Negro 65000, Uruguay; (G.R.); (V.A.)
| | - Valentín Aznárez
- MARFRIG Group, Ruta 2 km 288, Río Negro 65000, Uruguay; (G.R.); (V.A.)
| | - Juan Clariget
- Programa de Producción de Carne y Lana, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA La Estanzuela, Ruta 50 km 11, Colonia 70000, Uruguay; (G.B.); (J.C.); (A.L.M.)
| | - Alejandro La Manna
- Programa de Producción de Carne y Lana, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA La Estanzuela, Ruta 50 km 11, Colonia 70000, Uruguay; (G.B.); (J.C.); (A.L.M.)
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Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues. Animals (Basel) 2021; 11:ani11061732. [PMID: 34200608 PMCID: PMC8229695 DOI: 10.3390/ani11061732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Several negative attributes are associated with carcass and meat from cull cows, including lower carcass weights, inferior tenderness, etc. These undesirable characteristics are normally more distinct with increasing age. In addition, there are no recommended standards for forage levels in the diet of Chinese local cattle to produce high marbled beef. In the current study, we evaluated the effects of age and forage levels on the finishing performance of Yiling cull cows under high-energy ration conditions, and also investigated their antioxidant status related to age and diet. We found that younger age and adequate forage had better growth performance and carcass traits. Our findings highlight the importance of selecting according to age and providing adequate forage feed for Yiling cull cows. Moreover, our study also demonstrated the excellent capability of producing high marbled beef for Yiling cattle. Abstract The objectives of this study were to investigate the effects of age and dietary straw levels on growth performance, carcass and meat traits, as well as tissue antioxidant status of Yiling cull cows. Twenty-four Yiling cull cows were arranged in a 2 × 2 factorial design: two age classes consisting of younger cull cows (YCC; appearing with three or four pairs of permanent teeth) and older cull cows (OCC; worn out teeth); two dietary treatments consisting of lower and higher rice straw levels (LRS and HRS; providing 0.7 kg/d and 1.2 kg/d rice straw per head based on air-dry basis, respectively). Cows were fed twice a day. Straw was offered at half of the predetermined weight each meal; concentrate was separately supplied ad libitum. After 300 d of feeding, final body weight (BW), total BW gain, average daily gain and gain:feed intake were higher (p < 0.01) in the YCC group than in the OCC group. Total dry matter intake was higher (p = 0.03) in the HRS group than in the LRS group, but neutral detergent fiber apparent digestibility was negatively affected (p = 0.01) by increased straw levels. Decreased C15:0, C17:0, C20:5n3c, and saturated fatty acids (SFAs) proportion as well as increased C18:1n9c and monounsaturated fatty acids (MUFAs) proportion in meat from YCC with HRS diet were observed as compared to that in meat from YCC with LRS diet (p < 0.05). Meat from HRS group had higher (p = 0.04) C18:3n3c proportion than meat from LRS group. No significant differences (p > 0.05) were found for meat quality attributes except for cooking loss, which was higher (p = 0.02) in the HRS group than in the LRS group. Both YCC group and HRS group had higher (p < 0.05) cold carcass weight compared to OCC group and LRS group. Moreover, catalase activity of liver tissue was higher (p = 0.045) in YCC than in OCC, while superoxide dismutase activity of muscle tissue was higher (p = 0.01) in LRS than in HRS. Based on results, we concluded that younger age and feeding high-level straw can improve the finishing performance of Yiling cull cows.
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21
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Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers. PLoS One 2021; 16:e0248499. [PMID: 33735251 PMCID: PMC7971551 DOI: 10.1371/journal.pone.0248499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/28/2021] [Indexed: 11/20/2022] Open
Abstract
We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaíba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P < 0.05). The treatments had no effect (P > 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh‐like quality appeal of sheep burgers.
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Knowles SO, Grace ND, Rounce JR, Realini CE. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine. Food Res Int 2020; 137:109655. [PMID: 33233234 DOI: 10.1016/j.foodres.2020.109655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 08/20/2020] [Accepted: 08/29/2020] [Indexed: 10/23/2022]
Abstract
Selenium (Se) as a co-factor of antioxidant enzymes is metabolically essential for animals. Its presence in muscle can improve the oxidative stability of meat and is a desirable nutrient for consumers. A novel approach to Se supplementation for meat-producing livestock was demonstrated in a 95-day study of young lambs. DL-selenomethionine (SeMet) was administered by subcutaneous injection at day 0 (3-4 weeks of age) and again at day 54. A Control group (n = 9) received carrier only, whilst Medium and High groups (n = 10) received graded levels of Se. Physicochemical attributes of meat quality and sensory characteristics were measured at 1, 3, 14 and 42 days of ageing (vacuum packaged at -1.5 °C), followed by instrumental colour measurements after 7 days of simulated retail display. There were no significant interactions between SeMet treatment and ageing. Muscle pH, drip and cooking losses, initial display colour and sensory evaluations by trained and consumer panels were unaffected by treatment. Smaller changes in colour during display were observed for the Medium group compared to Control (P < 0.05). The shorter range of ageing times improved meat tenderness however extended ageing decreased colour stability. SeMet markedly increased Se concentrations in muscle, blood, kidney and liver (P < 0.05), resulting in Se enriched meat without appreciable changes in meat quality.
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Affiliation(s)
- Scott O Knowles
- Food & Bio-based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
| | | | - John R Rounce
- Food & Bio-based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
| | - Carolina E Realini
- Food & Bio-based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand.
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23
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Idrovo Encalada AM, Pérez CD, Rossetti L, Rojas AM, Fissore EN. Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106037] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Zhang J, Li M, Zhang G, Tian Y, Kong F, Xiong S, Zhao S, Jia D, Manyande A, Du H. Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms. Food Chem 2020; 337:127921. [PMID: 32919266 DOI: 10.1016/j.foodchem.2020.127921] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 08/22/2020] [Accepted: 08/22/2020] [Indexed: 01/06/2023]
Abstract
Antioxidant peptides obtained from snakehead (Channa argus) soup (SHS) after simulated gastrointestinal (GI) digestion were separated, identified and characterized. Results showed that the fraction with MW < 3 kDa had the highest antioxidant capacity. Four novel antioxidant peptides were identified after RP-HPLC and UPLC-MS/MS. PGMLGGSPPGLLGGSPP and SDGSNIHFPN had the highest DPPH radical scavenging activity (IC50 = 1.39 mM) and Fe2+ chelating ability (IC50 = 4.60 mM), respectively. Structures in silico for IVLPDEGK, PGMLGGSPPGLLGGSPP and SDGSNIHFPN suggest at least one β-turn and/or α-helix, which are associated with antioxidant activity. Moreover, our results showed that these three peptides docked with a recombinant Kelch-like ECH-associated protein 1 (Keap1) with a binding score greater than TX6, a good ligand of Keap1. The cell viability assay also showed significant cytoprotective effects against H2O2-induced cellular oxidative damage. This information implies that antioxidant mechanisms of novel SHS peptides occurred via activation of cellular anti-oxidation Keap1-Nrf2 signaling pathway.
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Affiliation(s)
- Jin Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, PR China
| | - Mei Li
- CAS Key Laboratory of Brain Connectome and Manipulation, The Brain Cognition and Brain Disease Institute (BCBDI), Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, 518055, PR China; State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Key Laboratory of Magnetic Resonance in Biological Systems, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, Hubei 430071, PR China
| | - Gaonan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yu Tian
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Key Laboratory of Magnetic Resonance in Biological Systems, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, Hubei 430071, PR China
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Dan Jia
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW89GA, UK
| | - Hongying Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
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Pan M, Liu K, Yang J, Liu S, Wang S, Wang S. Advances on Food-Derived Peptidic Antioxidants-A Review. Antioxidants (Basel) 2020; 9:E799. [PMID: 32867173 PMCID: PMC7554705 DOI: 10.3390/antiox9090799] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023] Open
Abstract
The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shengmiao Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (S.L.); (S.W.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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Zhu Y, Xiao K, Zhou Y, Yu W, Tao S, Le C, Lu D, Yu Z, Liang S, Hu J, Hou H, Liu B, Yang J. Profiling of amino acids and their interactions with proteinaceous compounds for sewage sludge dewatering by Fenton oxidation treatment. WATER RESEARCH 2020; 175:115645. [PMID: 32146204 DOI: 10.1016/j.watres.2020.115645] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 02/01/2020] [Accepted: 02/22/2020] [Indexed: 06/10/2023]
Abstract
During advanced oxidation treatment for enhancing sludge dewaterability, the peptide chains of protein can be decomposed into amino acids. Protein exhibits a great impact on sewage sludge dewaterability. However, the role of amino acids in sludge dewatering remains unclear. In this study, among the 23 types of amino acids investigated, tryptophane (Trp) and lysine (Lys) were identified as the key amino acids affecting sludge dewaterability during Fenton oxidation treatment. The content of lysine showed positive correlations with capillary suction time (CST), specific resistance to filtration (SRF), and bound water content, and the concentrations of total protein, low molecular weight protein, amines and amides, and 3-turn helix of proteinaceous compounds in bound extracellular polymeric substances (EPS), while the content of tryptophane showed negative correlations with the above parameters. The amino acids may be sourced from damage of the membrane and ribosomal proteins by hydroxyl radicals, and the peptide bonds connected with tryptophane were more inclined to be decomposed than other amino acids. Particularly, more amino acids of tryptophane can result in more hydrophobic interaction, and less necessary energy barrier for aggregation of particles. As such, regulating protein degradation towards production of tryptophane may be related with enhanced sludge dewaterability by Fenton oxidation treatment.
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Affiliation(s)
- Yuwei Zhu
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Keke Xiao
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Yan Zhou
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, 639798, Singapore
| | - Wenbo Yu
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Shuangyi Tao
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Chencheng Le
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, 639798, Singapore
| | - Dan Lu
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, 639798, Singapore
| | - Zecong Yu
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Sha Liang
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Jingping Hu
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Huijie Hou
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Bingchuan Liu
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China
| | - Jiakuan Yang
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China; Hubei Provincial Engineering Laboratory for Solid Waste Treatment Disposal and Recycling, Luoyu Road 1037, Wuhan, Hubei, 430074, China; State Key Laboratory of Coal Combustion, Huazhong University of Science and Technology, Luoyu Road 1037, Wuhan, Hubei, 430074, China.
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27
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Horcada A, Polvillo O, González-Redondo P, López A, Tejerina D, García-Torres S. Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem. Arch Anim Breed 2020; 63:45-52. [PMID: 32175462 PMCID: PMC7059602 DOI: 10.5194/aab-63-45-2020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 01/16/2020] [Indexed: 11/18/2022] Open
Abstract
In order to study the effect of different amounts of concentrate feed and the effectiveness of natural antioxidants on
the fatty acid stability of intramuscular fat during the first days postmortem, 75 young bulls of the Retinta breed were divided in three groups: 30 were grazed, 30 were fed on medium concentrate diets, and 15 were fed on high-concentrate diets. Young bulls were slaughtered at commercial weight, around a 500 kg final body weight. Samples from
Longissimus lumborum muscle were assigned to two ageing periods (0 and 7 d) and were vacuum packaged in
vacuum bags (O2 permeability: 9.3 mL O2/m2 per 24 h at 0 ∘C)
using an EGARVAC® sealer. Beef from grass-fed bulls showed a higher polyunsaturated fatty acid
content than concentrate-fed bulls. During the first 7 d postmortem, no changes in the fatty acids profile
were observed, because α-tocopherol content was optimal to prevent lipid oxidation. The higher level of natural
antioxidants in grass than in grain resulted in the stability of the fatty acid profile. This study shows that the
anti-oxidative potential of natural antioxidants in meat plays an important role during the first 7 d postmortem.
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Affiliation(s)
- Alberto Horcada
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain
| | - Oliva Polvillo
- Servicio General de Investigación Agraria (CITIUS), Universidad de Sevilla, 41013 Sevilla, Spain
| | - Pedro González-Redondo
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain
| | - Adoración López
- Instituto de Investigaciones Agrarias Finca La Orden - Valdesequera, Junta de Extremadura, 06187 Guadajira, Spain
| | - David Tejerina
- Instituto de Investigaciones Agrarias Finca La Orden - Valdesequera, Junta de Extremadura, 06187 Guadajira, Spain
| | - Susana García-Torres
- Instituto de Investigaciones Agrarias Finca La Orden - Valdesequera, Junta de Extremadura, 06187 Guadajira, Spain
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28
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Zhou Y, Jiang Y, Shi R, Chen Z, Li Z, Wei Y, Zhou X. Structural and antioxidant analysis of Tartary buckwheat (Fagopyrum tartaricum Gaertn.) 13S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1220-1229. [PMID: 31680256 DOI: 10.1002/jsfa.10133] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 10/22/2019] [Accepted: 11/01/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The main component of buckwheat seed storage proteins is 13S globulin. In this study, Tartary buckwheat 13S globulin was separated and its structural features were investigated using Edman sequencing and matrix-assisted laser desorption / ionization time of flight mass spectrometry (MALDI-TOF-MS). The protective effect of its enzymatic hydrolysates against oxidative stress induced by H2 O2 was also evaluated to elucidate the antioxidant mechanism. RESULTS Results showed that the isolated Tartary buckwheat 13S globulin contained one acidic and one basic subunit, which were linked by a disulfide bond. Six Tartary buckwheat active peptides were obtained from the enzymatic hydrolysates of Tartary buckwheat 13S globulin acidic subunit with a molecular weight of 38 kDa, namely Pep-1, Pep-2, Pep-3, Pep-4, Pep-5, and Pep-6. Pre-treatment of cells with Tartary buckwheat active peptides maintained the redox state balance of HepG2 cells and protected the activity of antioxidant enzymes in HepG2 cells. The Tartary buckwheat active peptides improved oxidative stress in HepG2 cells via the PPAR-α/HO-1 pathway. CONCLUSION These results provide an insight into the antioxidant mechanism of Tartary buckwheat 13S globulin and suggest that Tartary buckwheat active peptides can be used as a functional ingredient in the food industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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29
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Zhang J, Du H, Zhang G, Kong F, Hu Y, Xiong S, Zhao S. Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1136:121893. [PMID: 31841977 DOI: 10.1016/j.jchromb.2019.121893] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 10/02/2019] [Accepted: 11/17/2019] [Indexed: 10/25/2022]
Abstract
The objective of this work was to separate, identify and assess antioxidant peptides from the simulated gastrointestinal (GI) digestion of crucian carp (Carassius auratus) cooking juice (CCCJ), which has been previously found with this activity. The CCCJ after simulated GI digestion treatment was separated gradually by ultrafiltration and RP-HPLC. Five novel antioxidant peptides with 10-13 amino acid residues were identified by UPLC-MS/MS. Their in silico assessments showed amphiphilic nature, good sensory quality and different target sites in the human body. Meanwhile, their three-dimensional structure predictions exhibited at least one β-turn, β-sheet and/or α-helix with partial hydrophobic and/or net-charged residues exposed to the external medium, which was good evidence for high antioxidant activity. Ultimately, four novel peptides with high antioxidant activity were found, among which IREADIDGDGQVN (1401 Da), PEILPDGDHD (1107 Da) and ASDEQDSVRL (1119 Da) exerted the highest DPPH radical scavenging activity with IC50 of 1.78, 1.18 and 1.45 mM, respectively, while APLEEPSSPH (1063 Da) showed the highest Fe2+ chelating ability with IC50 of 0.09 mM. This work could help understand the mechanism of CCCJ on human health promotion and improve the economic value of the crucian carp processing industry.
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Affiliation(s)
- Jin Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Hongying Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
| | - Gaonan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
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30
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Mukumbo FE, Descalzo AM, Collignan A, Hoffman LC, Servent A, Muchenje V, Arnaud E. Effect of
Moringa oleifera
leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Felicitas E. Mukumbo
- Department of Livestock and Pasture Science University of Fort Hare Alice South Africa
- Rwanda Institute for Conservation Agriculture (RICA) Bugesera Rwanda
| | - Adriana M. Descalzo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos-CIA Buenos Aires Argentina
| | - Antoine Collignan
- QualisudUniv Montpellier, Montpellier SupAgro, CIRAD, Université d'Avignon, Université de La Réunion Montpellier France
| | - Louwrens C. Hoffman
- Department of Animal Sciences University of Stellenbosch Stellenbosch South Africa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct St Lucia Australia
| | - Adrien Servent
- CIRAD UMR Qualisud F-34398Montpellier France
- Qualisud Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion Montpellier France
| | - Voster Muchenje
- Department of Livestock and Pasture Science University of Fort Hare Alice South Africa
| | - Elodie Arnaud
- CIRAD UMR Qualisud F-34398Montpellier France
- Qualisud Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion Montpellier France
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31
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Yu D, Feng MQ, Sun J, Xu XL, Zhou GH. Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans. Meat Sci 2019; 160:107958. [PMID: 31669862 DOI: 10.1016/j.meatsci.2019.107958] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 09/11/2019] [Accepted: 09/27/2019] [Indexed: 12/29/2022]
Abstract
This study focused on sarcoplasmic and myofibrillar protein degradation and the formation of peptides with antioxidant activity by mixed starters (Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201). Gel electrophoresis indicated that the mixed starters can hydrolyze both sarcoplasmic and myofibrillar proteins, and the concentration of peptides increased (P < .05). Compared with the control group, using mixed starters led to a significant increase (P < .05) in the DPPH radical scavenging activity, Fe2+ chelating activity, and ABTS radical scavenging activity of sarcoplasmic proteins, but demonstrated no significant difference in myofibrillar proteins. Two hydrophobic fractions (C2, C5) separated by RP-HPLC in the inoculation groups with sarcoplasmic proteins showed high DPPH radical scavenging activity (66.60%, 60.50%). Eighteen peptides were identified by LC-MS/MS, which mainly arose from triosephosphate isomerase, creatine kinase M-type, and glyceraldehyde-3-phosphate dehydrogenase. Hydrophobic amino acids accounted for a large proportion. Our results indicate that mixed starters affect proteolytic characterization and contribute to the formation of peptides with antioxidant capacity in sarcoplasmic proteins.
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Affiliation(s)
- Di Yu
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China
| | - Mei-Qin Feng
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, PR China
| | - Jian Sun
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China.
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China
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32
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In silico rational design and virtual screening of antixoidant tripeptides based on 3D-QSAR modeling. J Mol Struct 2019. [DOI: 10.1016/j.molstruc.2019.05.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Holman BWB, Ponnampalam EN, Kilgannon AK, Collins D, Plozza T, Hopkins DL. Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations. Meat Sci 2019; 157:107876. [PMID: 31255899 DOI: 10.1016/j.meatsci.2019.107876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/20/2019] [Accepted: 06/20/2019] [Indexed: 01/20/2023]
Abstract
Temperature-time combinations (TTC) effects on beef fatty acid (FA) composition, moisture content and oxidative traits were investigated. TTC were designed so temperatures were constant over each time period, and there was at most one variation in temperature within a sample's combined (total) time period. Therefore, three temperatures (~ 3, 5 and 7 °C) and five time periods (6, 8, 10 and 12 d) resulted in 72 different TTC, which were compared to control samples held for 14 d at ~ 1 °C. It was found that moisture losses increased as TTC temperature and time periods increased. There were negligible effects of TTC on FA composition. Sample TBARS and vitamin E content did not respond to TTC. A positive relationship between beef vitamin E and long chain polyunsaturated FA contents was observed. We concluded that TTC could be applied to accelerate the rate of ageing for beef and achieve comparable yield, oxidative and FA characteristics compared to conventional ageing approaches.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, Victoria 3083, Australia
| | - Ashleigh K Kilgannon
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia
| | - Damian Collins
- Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, New South Wales 2688, Australia
| | - Tim Plozza
- Chemistry, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, Victoria 3083, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia
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34
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Holman BWB, Bailes KL, Kerr MJ, Hopkins DL. Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks. Meat Sci 2019; 158:107878. [PMID: 31401371 DOI: 10.1016/j.meatsci.2019.107878] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 05/26/2019] [Accepted: 06/25/2019] [Indexed: 11/16/2022]
Abstract
We investigated the fatty acid (FA) composition, oxidative biomarkers and quality traits of chilled beef. Specifically, striploin portions were held in vacuo and chilled (~ 1.5 °C) for up to 12 weeks, and analysed dependent on their assigned chilled storage period (0, 2, 5, 8, 10 and 12 weeks). There were no practical effects observed on beef FA composition as a result of chilled storage - including several polyunsaturated FA (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Intramuscular fat content was found to have a covariate effect, but only for saturated FA and monounsaturated FA. Vitamin E and thiobarbituric acid reactive substances were unchanged. Furthermore, improvements to shear force and particle size were evident at 2 weeks and thereafter, no further variation was evident. These findings suggest that beef produced to be healthier based on the EPA, DHA and PUFA content will remain so, for up to 12 weeks. Likewise, beef quality will be preserved across this same period.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
| | - Kristy L Bailes
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Matthew J Kerr
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
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35
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Ganguly A, Sharma K, Majumder K. Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:165-207. [PMID: 31351525 DOI: 10.1016/bs.afnr.2019.04.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Non-communicable diseases including cardiovascular diseases (CVDs) and associated metabolic disorders are responsible for nearly 40 million deaths globally per year. Hypertension or high blood pressure (BP) is one of the primary reasons for the development of CVDs. A healthy nutritional strategy complementing with physical activity can substantially reduce high BP and prevent the occurrence of CVD-associated morbidity and mortality. Bioactive peptides currently are the next wave of the promising bench to clinic options for potential targeting chronic and acute health issues including hypertension. Peptides demonstrating anti-inflammatory, anti-oxidant, and angiotensin-converting enzyme-I inhibitory activity are widely studied for the amelioration of hypertension and associated CVDs. Isolating these potent bioactive peptides from different food sources is a promising endeavor toward nutraceutical based dietary management and prevention of hypertension. Understanding the pathophysiology of hypertension and the action mechanisms of the bioactive peptides would complement in designing and characterizing more potent peptides and suitable comprehensive dietary plans for the prevention of hypertension and associated CVDs.
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Affiliation(s)
- Advaita Ganguly
- Comprehensive Tissue Centre, UAH Transplant Services, Alberta Health Services, Edmonton, AB, Canada
| | - Kumakshi Sharma
- Health, Safety and Environment Branch, National Research Council Canada, Edmonton, AB, Canada
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, United States.
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36
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Imazaki PH, Elansary M, Scippo ML, Daube G, Clinquart A. Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times. Meat Sci 2019; 148:198-205. [DOI: 10.1016/j.meatsci.2018.09.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 08/01/2018] [Accepted: 09/07/2018] [Indexed: 10/28/2022]
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37
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Conte G, Serra A, Casarosa L, Ciucci F, Cappucci A, Bulleri E, Corrales-Retana L, Buccioni A, Mele M. Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls. Front Vet Sci 2019; 5:326. [PMID: 30666306 PMCID: PMC6330289 DOI: 10.3389/fvets.2018.00326] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 12/07/2018] [Indexed: 11/20/2022] Open
Abstract
Twenty young Maremmana bulls were randomly allotted to two dietary groups during a finishing period (~90 days): C diet (without lipid supplementation), and L diet (with linseed supplementation, 20% concentrate feed). The aim was to investigate the effects of dietary linseed supplementation on the intramuscular fat composition, and the shelf-life of minced beef. The L diet did not alter the dressing rate and daily weight gain, whereas the C18:3n-3 content in the intramuscular fat significantly increased (from 0.85 to 1.78 g/100 g of total fatty acid, +109%), leading to a reduction in a n-6/n-3 ratio below four and an increase in the overall proportion of long chain n-3 fatty acids in beef lipids. These effects were principally related to differences in the distribution of fatty acids between the neutral and polar lipids. The results demonstrated that linseed supplementation modified the lipid composition of beef, without negatively impacting overall productivity, in the period from weaning the bull until its slaughter. However, the total amount of n-3 fatty acids in the beef of young bulls on the L diet, was not sufficient for the aliquot of humans' n-3 fatty acid requirements. This was mainly related to the low levels of fat in the beef. Comparing beef samples from animals on the L diet, with samples from animals on the C diet, the higher levels of n-3 polyunsaturated fatty acids led to a significant reduction of shelf-life starting after 2 days of storage at 4°C, because of fatty acid and cholesterol oxidation. The L diet group samples showed a higher level of TBARS (+80%) and COPs (+73%), two important parameters to estimate the oxidation level of beef. This suggests that enriching beef with n-3 fatty acids should be coupled with packaging techniques that consider the higher susceptibility to lipid oxidation. In conclusion, dietary linseed supplementation led to a higher proportion of n-3 fatty acids in beef lipids, however, the natural content of antioxidant substances was not able to protect intramuscular fat from oxidation during storage at 4°C.
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Affiliation(s)
- Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Andrea Serra
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Laura Casarosa
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Ciucci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Alice Cappucci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Eleonora Bulleri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Arianna Buccioni
- Dipartimento di Scienze delle Produzioni Agro-alimentari e dell'Ambiente, University of Florence, Florence, Italy
| | - Marcello Mele
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
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38
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Fachinello MR, Vital ACP, Chambo APS, Wielewski P, Matumoto-Pintro PT. Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcelise Regina Fachinello
- Centro de Ciências Agrárias, Programa de Pós-Graduação em Zootecnia; Universidade Estadual de Maringá; Maringá Brasil
| | - Ana Carolina Pelaes Vital
- Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciências de Alimentos; Universidade Estadual de Maringá; Maringá Brasil
| | - Ana Paula Sartório Chambo
- Centro de Ciências Agrárias, Programa de Pós-Graduação em Zootecnia; Universidade Estadual de Maringá; Maringá Brasil
| | - Priscila Wielewski
- Centro de Ciências Agrárias, Programa de Pós-Graduação em Zootecnia; Universidade Estadual de Maringá; Maringá Brasil
| | - Paula Toshimi Matumoto-Pintro
- Centro de Ciências Agrárias, Programa de Pós-Graduação em Zootecnia; Universidade Estadual de Maringá; Maringá Brasil
- Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciências de Alimentos; Universidade Estadual de Maringá; Maringá Brasil
- Departamento de Agronomia, Centro de Ciências Agrárias; Universidade Estadual de Maringá; Maringá Brasil
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39
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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Sci 2018; 144:74-90. [DOI: 10.1016/j.meatsci.2018.04.031] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/09/2018] [Accepted: 04/26/2018] [Indexed: 01/01/2023]
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40
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Mukumbo FE, Arnaud E, Collignan A, Hoffman LC, Descalzo AM, Muchenje V. Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors. Journal of Food Science and Technology 2018; 55:4833-4840. [PMID: 30482978 DOI: 10.1007/s13197-018-3417-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2018] [Accepted: 09/05/2018] [Indexed: 11/27/2022]
Abstract
Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the use of pork is uncommon, as it is said to lead to rancidity. The first part of the study analysed the physico-chemical composition of commercially available beef, game and ostrich meat droëwors (n = 20). On average, they were composed of 26.3-29.2 g/100 g moisture, 41.3-44.0 g/100 g protein, 26.2-33.1 g/100 g fat and 5.9-6.5 g/100 g ash and 5.0-5.4 pH. Water activity (0.76-0.82) was sufficiently low to ensure shelf stability at ambient temperatures. In the second part beef and pork droëwors were formulated in accordance with these results and with similar fat content, dried for 2 days (30 °C, 40% relative humidity) and stored for 26 days (25 °C, 50% relative humidity); measuring moisture, water activity, pH and lipid oxidative stability (thiobarbituric acid reactive substances (TBARS)) weekly. At day 5, moisture and thus water activity of pork droëwors was slightly higher compared to beef ones and fat and ash content slightly lower (P ≤ 0.05) despite similar weight loss. Even with slightly less fat, TBARS in pork droëwors were significantly higher after drying and throughout storage (3.83 vs 0.99 mg MDA equivalents/kg dry matter at a maximum).
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Affiliation(s)
- Felicitas E Mukumbo
- 1Department of Livestock and Pasture Science, University of Fort Hare, Alice, 5700 South Africa
| | - Elodie Arnaud
- CIRAD, UMR QualiSud, 7602 Stellenbosch, South Africa.,3Qualisud Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France.,4Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch, 7602 South Africa
| | | | - Louwrens C Hoffman
- 4Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch, 7602 South Africa
| | | | - Voster Muchenje
- 1Department of Livestock and Pasture Science, University of Fort Hare, Alice, 5700 South Africa
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41
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Holman BWB, Hopkins DL. A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display. Meat Sci 2018; 147:162-165. [PMID: 30253262 DOI: 10.1016/j.meatsci.2018.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 09/12/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
Abstract
We compared the capacity for the Nix Colour Sensor Pro™ (NIX) and HunterLab MiniScan™ (HUNTER) to detect colour variation using aged (0, 3 and 5 weeks) and then displayed (0, 1, 2 and 3 d) beef M. longissimus lumborum samples (n = 8). NIX L* and hue values were found to be respectively higher and lower than for the HUNTER. No significant interactions between instrument and display or ageing periods were identified for a* - unlike for b* and chroma where NIX measures were observed to be lower than those from the HUNTER. Both instruments identified ageing and display period effects on colorimetric traits. Based on these results, the NIX cannot be considered comparable to the HUNTER when measuring beef colour - albeit captured similar colorimetric trends over display and ageing periods which suggest its independent usefulness to beef colour assessment.
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Affiliation(s)
- Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
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42
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Mordenti AL, Brogna N, Merendi F, Formigoni A, Sardi L, Cardenia V, Rodriguez-Estrada MT. Effect of dietary inclusion of different lipid supplements on quality and oxidative susceptibility of beef meat. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1485517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- A. L. Mordenti
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - N. Brogna
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - F. Merendi
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - A. Formigoni
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - L. Sardi
- Department of Veterinary Medical Sciences, Università di Bologna (DIMEVET; Via Tolara di sopra 50; 40064, Ozzano Emilia, Bologna), Italy
| | - V. Cardenia
- Department of Agricultural and Food Sciences, Università di Bologna (DISTAL; Viale G. Fanin 40; 40127, Bologna), Italy
| | - M. T. Rodriguez-Estrada
- Department of Agricultural and Food Sciences, Università di Bologna (DISTAL; Viale G. Fanin 40; 40127, Bologna), Italy
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43
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Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Res Int 2018; 106:1086-1094. [DOI: 10.1016/j.foodres.2017.12.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 11/28/2017] [Accepted: 12/06/2017] [Indexed: 11/19/2022]
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44
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Vital ACP, Croge C, da Silva DF, Araújo PJ, Gallina MZ, Matumoto-Pintro PT. Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. Journal of Food Science and Technology 2018; 55:1518-1524. [PMID: 29606766 DOI: 10.1007/s13197-018-3069-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2018] [Accepted: 02/12/2018] [Indexed: 11/30/2022]
Abstract
The residue from soy processing (okara) was evaluated for phenolic compounds, flavonoids, radical scavenging activity and reducing power ability. The ability of okara to decelerate the oxidation of omega-3 fatty acids caused by light exposure in a milk matrix, as well as its bioavailability after in vitro digestion, were investigated. Okara contained phenolic compounds (106.7 mg gallic acid equivalents (GAE)/100 g) and flavonoids (32.7 mg quercetin equivalents/100 g) and showed antioxidant activity. The addition of okara to omega-3 fatty acids-enriched milk inhibited the production of conjugated dienes and malonaldehyde during 8 days of storage compared to the control (without okara), particularly at the higher (3 g/L) than lower inclusion concentrations studied (1 and 2 g/L). The bioavailability assay demonstrated that polyphenols (41 mg GAE/100 g) were still present after in vitro digestion and had antioxidant activity. Okara, which is considered a residue and is discarded, can potentially be used as an antioxidant ingredient for the enrichment of foods.
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Affiliation(s)
- Ana Carolina Pelaes Vital
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Camila Croge
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Priscila Jorge Araújo
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Mariane Z Gallina
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
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45
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Meat and fat quality traits of grazing steers supplemented with corn grain and increasing amounts of flaxseed. Livest Sci 2018. [DOI: 10.1016/j.livsci.2017.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Falowo AB, Mukumbo FE, Idamokoro EM, Lorenzo JM, Afolayan AJ, Muchenje V. Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review. Food Res Int 2018; 106:317-334. [PMID: 29579932 DOI: 10.1016/j.foodres.2017.12.079] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 12/27/2017] [Accepted: 12/31/2017] [Indexed: 11/25/2022]
Abstract
Research on the use of various parts of the Moringa oleifera Lam. plant (M. oleifera) as a nutritional and neutraceutical resource for human and animal diets has increased in recent years, emanating from the widespread use of the plant in traditional cuisines and medicinal remedies in several regions of the world. Analytical studies have identified M. oleifera as an important source of essential nutrients; rich in protein, essential amino acids, minerals, and vitamins, with a relatively low amount of antinutrients. It is also a rich source of other bio active compounds including flavonoids and phenolic compounds; with several studies detailing demonstrated in vitro and in vivo functional properties, most substantially, antioxidant activities. Moringa oleifera consumption has been reported to improve the health status, feed conversion efficiency, growth performance and product quality of several livestock species, at dietary inclusion rates generally not exceeding 5% of total dry matter intake. Fortification of processed foods with M. oleifera has been reported to increase nutritional value, some organoleptic properties, oxidative stability and product shelf life; with a notable need for further analytical and consumer studies in the development of these products. There is a paucity of literature detailing clinical studies, nutrient bioavailability, toxicity and the mode of action of the bioactive compounds to which the health claims associated with M. oleifera consumption are attributed. Many of these are not yet fully understood; therefore more research in these areas is required in order to fully utilize the potential benefits of this plant in human and livestock nutrition.
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Affiliation(s)
- Andrew B Falowo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa
| | - Felicitas E Mukumbo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa
| | - Emrobowansan M Idamokoro
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa; MPED Research Center, Department of Botany, University of Fort Hare, Alice 5700, South Africa
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia no. 4, Parque Tecnológico de Galicia, San Cibwdrao das Viñas, 32900 Ourense, Spain
| | - Anthony J Afolayan
- MPED Research Center, Department of Botany, University of Fort Hare, Alice 5700, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa.
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Ma D, Kim YHB, Cooper B, Oh JH, Chun H, Choe JH, Schoonmaker JP, Ajuwon K, Min B. Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6708-6716. [PMID: 28700223 DOI: 10.1021/acs.jafc.7b02175] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The objective of this study was to identify metabolites that could be associated with oxidative stability of aged bovine muscles. Three muscles (longissimus lumbrum (LL), semimembranosus (SM), and psoas major (PM)) from seven beef carcasses at 1 day postmortem were divided into three sections and assigned to three aging periods (9, 16, and 23 days). Although an increase in discoloration was found in all muscles with aging, LL was the most color/lipid oxidative stable, followed by SM and PM (P < 0.05). Lower myoglobin and nonheme iron contents were observed in LL compared to those in SM and PM (P < 0.05). The HPLC-ESI-MS-based metabolomics analysis identified metabolites that were significantly responsive to aging and/or muscle type, such as acyl carnitines, free amino acids, nucleotides, nucleosides, and glucuronides. The results from the current study suggest that color and oxidative stability could be associated with aging but are also muscle-specific. Further studies determining the exact role of the identified metabolites in the color and oxidative stability of beef muscles are warranted.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Byungrok Min
- Food Science and Technology Program, University of Maryland Eastern Shore , Princess Anne, Maryland 21853, United States
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48
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Tsai C, Rezamand P, Loucks W, Scholte C, Doumit M. The effect of dietary fat on fatty acid composition, gene expression and vitamin status in pre-ruminant calves. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2017.05.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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49
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Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.05.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Pouzo L, Zaritzky N, Pavan E, Rossetti L, Descalzo A. Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed. Meat Sci 2016; 119:7-13. [DOI: 10.1016/j.meatsci.2016.03.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 03/26/2016] [Accepted: 03/29/2016] [Indexed: 10/22/2022]
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