1
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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2
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Zhao F, Wang C, Song S, Fang C, Zhou G, Li C, Kristiansen K. Casein and red meat proteins differentially affect the composition of the gut microbiota in weaning rats. Food Chem 2022; 397:133769. [PMID: 35908467 DOI: 10.1016/j.foodchem.2022.133769] [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: 01/31/2022] [Revised: 07/15/2022] [Accepted: 07/21/2022] [Indexed: 11/17/2022]
Abstract
Casein and meat are food sources providing high-quality animal proteins for human consumption. However, little is known concerning potentially different effects of these animal protein sources during early stages of life. In the present study, casein and red meat proteins (beef and pork) were fed to young postweaning rats for 14 days based on the AIN-93G diet formula. Casein and red meat protein-based diets did not differentially affect the overall growth performance. However, they discriminately modulated the abundances of different potentially beneficial bacteria belonging to genus Lactobacillus. Intake of the casein-based diet increased the intestinal abundance of Lactococcus lactis with a pronounced potential for galactose utilization via the Tag6P pathway, and it also resulted in lower amounts of toxic ammonia in the rat cecum compared to red meat protein-based diets. We observed no adverse effects on colonic tissue in response to any of the protein-based diets based on histological observations.
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Affiliation(s)
- Fan Zhao
- Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - Chong Wang
- Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, PR China
| | - Chao Fang
- BGI-Shenzhen, Shenzhen 518083, PR China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Karsten Kristiansen
- Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark; BGI-Shenzhen, Shenzhen 518083, PR China; Institute of Metagenomics, Qingdao-Europe Advanced Institute for Life Sciences, BGI-Qingdao, Qingdao 166555, PR China.
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3
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Guo J, Xu F, Xie Y, Chen B, Wang Y, Nie W, Zhou K, Zhou H, Xu B. Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress and Gut Microbiota in Mice. Mol Nutr Food Res 2022; 66:e2101020. [DOI: 10.1002/mnfr.202101020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 06/19/2022] [Indexed: 11/12/2022]
Affiliation(s)
- Jie Guo
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Feiran Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
- Anhui Qingsong Food Co., Ltd. No.28 Ningxi Road Hefei 231299 China
| | - Yong Xie
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Bo Chen
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Ying Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Wen Nie
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Kai Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Hui Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Engineering Research Center of Bio‐process Ministry of Education Hefei University of Technology Hefei 230601 China
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4
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Xie Y, Ma Y, Cai L, Jiang S, Li C. Reconsidering Meat Intake and Human Health: A Review of Current Research. Mol Nutr Food Res 2022; 66:e2101066. [PMID: 35199948 DOI: 10.1002/mnfr.202101066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/13/2022] [Indexed: 12/19/2022]
Abstract
Meat consumption is gradually increasing and its impact on health has attracted widespread attention, resulting in epidemiological studies proposing a reduction in meat and processed meat intake. This review briefly summarizes recent advances in understanding the effects of meat or processed meat on human health, as well as the underlying mechanisms. Meat consumption varies widely among individuals, populations, and regions, with higher consumption in developed countries than in developing countries. However, increasing meat consumption may not be the main cause of increasing incidence of chronic disease, since the development of chronic disease is a complex physiological process that involves many factors, including excessive total energy intake and changes in food digestion processes, gut microbiota composition, and liver metabolism. In comparison, unhealthy dietary habits and a sedentary lifestyle with decreasing energy expenditure are factors more worthy of reflection. Meat and meat products provide high-value protein and many key essential micronutrients. In short, as long as excessive intake and overprocessing of meats are avoided, meat remains an indispensable source of nutrition for human health.
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Affiliation(s)
- Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yafang Ma
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Linlin Cai
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Shuai Jiang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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5
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Zhu J, Song S, Xu X, Zhou G, Li C. White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins. J Food Biochem 2022; 46:e13947. [PMID: 34561892 DOI: 10.1111/jfbc.13947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 01/24/2023]
Abstract
Intake of protein-rich foods might induce oxidative stress in organs. This study investigated the impacts of protein sources including casein, soybean, fish, chicken, pork, and beef proteins on hepatic oxidation and antioxidation status in rats. It was shown that meat proteins produced higher reactive oxygen species in livers (from 64,868 to 87,153 F/mgpro) than casein (54,045 F/mgpro) and soybean protein (48,361 F/mgpro, p < .05). Pork and soybean proteins induced higher hepatic oxidative stress than fish, chicken and beef proteins by increasing malondialdehyde production (>16%, p < .05). White meat (fish and chicken) proteins promoted hepatic superoxide dismutase activity and total antioxidant capacity compared to soybean and red meat (pork and beef) proteins (p < .05). Compared to red meat proteins, white meat proteins increased hepatic expressions of thioredoxin and glutaredoxin. Rats fed red meat proteins showed hepatic steatosis with small vacuoles. Therefore, white meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins. PRACTICAL APPLICATIONS: Intake of protein-rich foods may induce oxidative stress response at both cell and organ levels. The objective of this study was to investigate the impacts of different protein sources including casein, soybean, fish, chicken, pork, and beef proteins on oxidation and antioxidation status in rat livers. It was shown that meat proteins induced higher production of reactive oxygen species than casein and soybean protein. However, white meat proteins showed higher antioxidant capacity than soybean and red meat proteins by increasing hepatic superoxide dismutase activity and total antioxidant capacity. Therefore, compared to soybean and red meat proteins, white meat proteins lowered hepatic oxidative stress by reducing malondialdehyde production. This study suggested that intake of moderate white meat proteins was more conducive to hepatic antioxidative status than intake of soybean and red meat proteins. This study would promote the understanding of healthy effects of different protein sources.
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Affiliation(s)
- Jing Zhu
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
| | - Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, P.R. China
| | - Xinglian Xu
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
| | - Guanghong Zhou
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
| | - Chunbao Li
- Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China
- Key Lab of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China
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6
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Bethi CMS, Jayprakash G, Muthukumar SP, Kudre TG. Application of proteins from different meat processing wastewater streams as a dietary protein source in animal feed. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 299:113662. [PMID: 34492438 DOI: 10.1016/j.jenvman.2021.113662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/24/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
The present study aimed to investigate the protein quality indices of meat processing wastewaters protein hydrolysate (FWPH) obtained by Pediococcus lolii fermentation using a rat bioassay. Different diets namely, SD (100% casein), F50 (50% FWPH+50% casein), F75 (75% FWPH+25% casein), and F100 (100% FWPH) were formulated and fed to 28 days old albino male Wistar rats (6 rats each group). SD and F50 group rats showed higher feed and protein intake among all diet group rats (P < 0.05). However, the highest body weight gain (142.16 ± 2.84 g) was noticed in the rats fed with the F50 diet (P < 0.05). F50 group rats presented better feed conversion ratio (FCR), feed efficiency ratio (FER), and protein efficiency ratio (PER) values as compared to other diet group counterparts (P < 0.05). Furthermore, no differences in values of urine, haematological, and serum biochemical parameters were observed in SD and F50 group rats (P > 0.05). However, haematological and serum biochemical parameters were slightly elevated in F100 group rats. F50 group rats presented the higher superoxide dismutase (SOD) and catalase (CAT) activities among all the diet groups (P < 0.05). Relative organ weights, serum glutamic pyruvic transaminase (SGPT), serum glutamic oxaloacetic transaminase (SGOT), and alkaline phosphatase (ALP) activities of F50 group rats were found similar to SD rats. Histopathological examination revealed that no incidence of organ toxicity is attributed to the F50 diet. Overall, F50 group rats exhibited good growth and development with no adverse effects in biochemical, haematological, and histopathology parameters. Therefore, FWPH at the 50% level could be used as a potential dietary protein source in feed for better growth performance of the animal.
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Affiliation(s)
- Cathrine M S Bethi
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India
| | - Gowthami Jayprakash
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India
| | - S Peddha Muthukumar
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India
| | - Tanaji G Kudre
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India.
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7
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Iqbal U, Jadeja RN, Khara HS, Khurana S. A Comprehensive Review Evaluating the Impact of Protein Source (Vegetarian vs. Meat Based) in Hepatic Encephalopathy. Nutrients 2021; 13:nu13020370. [PMID: 33530344 PMCID: PMC7911290 DOI: 10.3390/nu13020370] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/18/2021] [Accepted: 01/20/2021] [Indexed: 02/07/2023] Open
Abstract
Hepatic encephalopathy (HE) is a common neurological consequence in patients with cirrhosis and has a healthcare burden of USD 5370 to 50,120 per patient annually. HE significantly hampers the quality of life and is a major cause of morbidity and mortality. Patients with cirrhosis are at a high risk for protein-calorie malnutrition due to altered metabolism. Current evidence has changed the old belief of protein restriction in patients with cirrhosis and now 1.2 to 1.5 g/kg/day protein intake is recommended. Case series and studies with small numbers of participants showed that a vegetarian protein diet decreases the symptoms of HE when compared to a meat-based diet, but the evidence is limited and requires further larger randomized controlled trials. However, vegetable or milk-based protein diets are good substitutes for patients averse to meat intake. Branch chain amino acids (BCAA) (leucine, isoleucine and valine) have also been shown to be effective in alleviating symptoms of HE and are recommended as an alternative therapy in patients with cirrhosis for the treatment of HE. In this review, we provide an overview of current literature evaluating the role of protein intake in the management of HE in cirrhosis.
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Affiliation(s)
- Umair Iqbal
- Geisinger Medical Center, Department of Gastroenterology and Hepatology, Danville, PA 17822, USA; (U.I.); (H.S.K.)
| | - Ravirajsinh N. Jadeja
- Department of Biochemistry and Molecular Biology, The Medical College of Georgia at Augusta University, Augusta, GA 30912, USA;
| | - Harshit S. Khara
- Geisinger Medical Center, Department of Gastroenterology and Hepatology, Danville, PA 17822, USA; (U.I.); (H.S.K.)
| | - Sandeep Khurana
- Geisinger Medical Center, Department of Gastroenterology and Hepatology, Danville, PA 17822, USA; (U.I.); (H.S.K.)
- Correspondence: ; Tel.: +1-570-271-6407
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8
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Dietary Soy Protein Isolate Attenuates Intestinal Immunoglobulin and Mucin Expression in Young Mice Compared with Casein. Nutrients 2020; 12:nu12092739. [PMID: 32911830 PMCID: PMC7551778 DOI: 10.3390/nu12092739] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/04/2020] [Accepted: 09/05/2020] [Indexed: 02/07/2023] Open
Abstract
Dietary protein sources have profound effects on children and young animals, and are important for the gut barrier function and immune resilience. Milk and soy are the main sources of protein for children and young animals after weaning. The objective of this study was to compare the effects of dairy and soy proteins on the intestinal barrier in early development. Weanling C57BL/6 mice were fed AIN-93G diets prepared with casein or soy protein isolate (SPI) for 21 days. Compared with those fed with the casein diet, mice fed with the SPI diet did not change their body weight and organ coefficients, but increased their feed intake and ratio of feed to gain. SPI lowered the level of luminal secretory immunoglobulin A (SIgA) and downregulated the levels of IL-4, IL-13, polymeric immunoglobulin receptor (Pigr), Janus kinase 1 (Jak1), signal transducer and activator of transcription 6 (Stat6), and transforming growth factor-β (Tgfb) in the mouse ileum. Western blotting of ileal proteins confirmed that SPI suppressed the activation of the JAK1/STAT6 signaling pathway. Furthermore, SPI attenuated intestinal mucin production, as demonstrated by the decreased numbers of intestinal goblet cells and the reduced relative expression levels of mucin 1 (Muc1), mucin 2 (Muc2), trefoil factor 3 (Tff3), glucose-regulated protein 94 (Grp94), and anterior gradient homolog 2 (Agr2). The results indicated that the SPI diet could attenuate mouse intestinal immunity, as demonstrated by decreased SIgA and mucin production in the intestine. Therefore, we suggest that our findings should be of consideration when SPI or casein are used as dietary protein sources.
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9
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Song S, Xia T, Zhu C, Xue J, Fu Q, Hua C, Hooiveld GJEJ, Müller M, Li C. Effects of Casein, Chicken, and Pork Proteins on the Regulation of Body Fat and Blood Inflammatory Factors and Metabolite Patterns Are Largely Dependent on the Protein Level and Less Attributable to the Protein Source. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9398-9407. [PMID: 32797752 DOI: 10.1021/acs.jafc.0c03337] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The impact of meat protein on metabolic regulation is still disputed and may be influenced by protein level. This study aimed to explore the effects of casein, pork, and chicken proteins at different protein levels (40% E vs 20% E) on body weight regulation, body fat accumulation, serum hormone levels, and inflammatory factors/metabolites in rats maintained on high-fat (45% E fat) diets for 84 d. Increased protein levels resulted in a significant reduction in body fat mass and an increase in the serum levels of the anti-inflammatory cytokine IL-10, independent of protein source. Analysis of blood via untargeted metabolomics analysis identified eight, four, and four metabolites significantly altered by protein level, protein source, and a protein level-source interaction, respectively. Together, the effects of casein, chicken, and pork protein on the regulation of body fat accumulation and blood metabolite profile are largely dependent on protein level and less attributable to the protein source.
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Affiliation(s)
- Shangxin Song
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Tianlan Xia
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Changqing Zhu
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Jingqi Xue
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Qingquan Fu
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Chun Hua
- School of Food Science, Nanjing Xiaozhuang University, 3601 Hongjing Road, Nanjing 211171, People's Republic of China
| | - Guido J E J Hooiveld
- Nutrition, Metabolism and Genomics Group, Division of Human Nutrition, Wageningen University, Wageningen 6700 HB, The Netherlands
| | - Michael Müller
- Norwich Medical School, University of East Anglia, Norwich NR4 2QR, England
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
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10
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Ahmad MI, Ijaz MU, Haq IU, Li C. The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes. Food Sci Anim Resour 2020; 40:1-10. [PMID: 31970326 PMCID: PMC6957445 DOI: 10.5851/kosfa.2019.e96] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 12/06/2019] [Accepted: 12/07/2019] [Indexed: 12/22/2022] Open
Abstract
Various processing methods have a great impact on the physiochemical and nutritional properties of meat that are of health concern. Hence, the postmortem processing of meat by different methods is likely to intensify the potential effects on protein oxidation. The influence of meat protein oxidation on the modulation of the systemic redox status and underlying mechanism is well known. However, the effects of processed meat proteins isolated from different sources on gut microbiota, oxidative stress biomarkers, and metabolomic markers associated with metabolic syndromes are of growing interest. The application of advanced methodological approaches based on OMICS, and mass spectrometric technologies has enabled to better understand the molecular basis of the effect of processed meat oxidation on human health and the aging process. Animal studies indicate the involvement of dietary proteins isolated from different sources on health disorders, which emphasizes the impact of processed meat protein on the richness of bacterial taxa such as (Mucispirillum, Oscillibacter), accompanied by increased expression of lipogenic genes. This review explores the most recent evidences on meat processing techniques, meat protein oxidation, underlying mechanisms, and their potential effects on nutritional value, gut microbiota composition and possible implications on human health.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- Key Laboratory of Meat Processing and
Quality Control, MOE, Nanjing Agricultural University,
210095, Nanjing, China
- Key Laboratory of Meat Processing, MARA,
Nanjing Agricultural University, 210095, Nanjing,
China
- Jiangsu Collaborative Innovation Center of
Meat Production and Processing, Quality and Safety Control, Nanjing
Agricultural University, 210095, Nanjing,
China
- College of Food Science and Technology,
Nanjing Agricultural University, 210095, Nanjing,
China
| | - Muhammad Umair Ijaz
- Key Laboratory of Meat Processing and
Quality Control, MOE, Nanjing Agricultural University,
210095, Nanjing, China
- Key Laboratory of Meat Processing, MARA,
Nanjing Agricultural University, 210095, Nanjing,
China
- Jiangsu Collaborative Innovation Center of
Meat Production and Processing, Quality and Safety Control, Nanjing
Agricultural University, 210095, Nanjing,
China
- College of Food Science and Technology,
Nanjing Agricultural University, 210095, Nanjing,
China
| | - Ijaz ul Haq
- Key Laboratory of Meat Processing and
Quality Control, MOE, Nanjing Agricultural University,
210095, Nanjing, China
- Key Laboratory of Meat Processing, MARA,
Nanjing Agricultural University, 210095, Nanjing,
China
- Jiangsu Collaborative Innovation Center of
Meat Production and Processing, Quality and Safety Control, Nanjing
Agricultural University, 210095, Nanjing,
China
- College of Food Science and Technology,
Nanjing Agricultural University, 210095, Nanjing,
China
| | - Chunbao Li
- Key Laboratory of Meat Processing and
Quality Control, MOE, Nanjing Agricultural University,
210095, Nanjing, China
- Key Laboratory of Meat Processing, MARA,
Nanjing Agricultural University, 210095, Nanjing,
China
- Jiangsu Collaborative Innovation Center of
Meat Production and Processing, Quality and Safety Control, Nanjing
Agricultural University, 210095, Nanjing,
China
- College of Food Science and Technology,
Nanjing Agricultural University, 210095, Nanjing,
China
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