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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106417] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Echegaray N, Domínguez R, Bodas R, Montañés M, García JJ, Benito A, Bermúdez R, Purriños L, Lorenzo JM. Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106396] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Vyviurska O, Hanobiková M, Gomes AA, Špánik I. Multivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis. Food Chem 2021; 365:130449. [PMID: 34218105 DOI: 10.1016/j.foodchem.2021.130449] [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: 03/10/2021] [Revised: 05/20/2021] [Accepted: 06/21/2021] [Indexed: 10/21/2022]
Abstract
The main critical point of newly developed miniaturized sample preparation techniques is a limited extraction capacity. Dynamic headspace extraction offers increased volume of sorbent which is commonly used in environmental analysis. Application of two sorbents (Carbopack B/Carbopack X and Tenax® TA) at different extraction temperatures allows enhancing a range of volatile organic compounds available for analysis. Such approach was applied in our research for quantification of volatile organic compounds in botrytized wines with gas chromatography. The central composite design was included to analysis simultaneous effects of incubation time, incubation temperature, purge volume and purge flow. In attempt to properly assess results, the data evaluation involved Pareto charts, surface response methodology and principal component analysis. Multivariate experimental design revealed statistical significance of purge volume and quadratic terms of incubation time and temperature, for response of volatiles. The quantification method with 0.2-2.0 µg/L LOD and 0.5-5.0 µg/L LOQ values, was developed under simultaneously optimized experimental conditions such as a 54 °C incubation temperature, a 20.18 min incubation time, a 344.3 mL purge volume and a 16.0 mL/min purge flow. The increased levels of linalool oxide, ethyl phenylacetate, γ-hexalactone and α-terpineol were observed in the samples, that correlated with botrytized wine technology.
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Affiliation(s)
- Olga Vyviurska
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic.
| | - Mária Hanobiková
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic
| | - Adriano A Gomes
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic; Institute of Chemistry, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Ivan Špánik
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic.
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Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat. Foods 2021; 10:foods10071450. [PMID: 34206561 PMCID: PMC8307059 DOI: 10.3390/foods10071450] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/07/2021] [Accepted: 06/18/2021] [Indexed: 11/17/2022] Open
Abstract
Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p < 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.
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Foddai M, Marchetti M, Ruggero A, Juliano C, Usai M. Evaluation of chemical composition and anti-inflammatory, antioxidant, antibacterial activity of essential oil of Sardinian Santolina corsica Jord. & Fourr. Saudi J Biol Sci 2018; 26:930-937. [PMID: 31303821 PMCID: PMC6601359 DOI: 10.1016/j.sjbs.2018.08.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/30/2018] [Accepted: 08/01/2018] [Indexed: 11/01/2022] Open
Abstract
Santolina corsica Jord. & Fourr. Corsican-Sardinian is an endemism almost present all around Corsica; in Sardinia, it can only be found in Monte Albo (calcareous substratum and poor in nutrients). The aim of our study is to investigate the chemical composition of S. corsica essential oils from plants growing in three different stations located at different altitudes and evaluate the biological activity using anti-inflammatory, antioxidant and antimicrobial test. The composition of the essential oils was determined by gas chromatography and gas chromatography/mass spectrometry. The essential oils of the Sardinian-Corsican endemism S. corsica, growing in Monte Albo, showed a great variability, probably due to genetic characters different from the Corsican type. We found three different chemotypes: artemisia ketone-β-fellendrene; myrcene and β-fellandrene-myrcene. Standard microbiological assays demonstrated that the essential oils collected in the selected stations, compared with oil and compound with demonstrated antibacterial activity, don't have any antibacterial activity. DPPH test carried out on the tree samples, compared with chatechin, demonstrated that the oils don't have antioxidant activity. Regarding anti-inflammatory activity the study demonstrated that the essential oils have a good anti-inflammatory activity on the bronchial tract. The addition of essential oil make easy the exocytose and the histiocytes can expel the anthracotic pigment into the culture medium, purifying its cytoplasm and restoring its ability to phagocytize more material. With a higher concentration of granulocytes in the sample, the incubation of cells shows a non-specific inflammatory pattern in which the addition of the essential oils has a positive impact on the decrease of granulocytes. More experiments are requested to confirm the data, but on the basis of these first results S. corsica essential oil showed potential activity against respiratory infections.
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Affiliation(s)
- Marzia Foddai
- Department of Chemistry and Pharmacy, University of Sassari, via Muroni 23/A, 07100 Sassari, Italy
| | - Mauro Marchetti
- Institute of Biomolecular Chemistry, National Research Council (CNR), Trav. La Crucca 3, 07100 Sassari, Italy
| | | | - Claudia Juliano
- Department of Chemistry and Pharmacy, University of Sassari, via Muroni 23/A, 07100 Sassari, Italy
| | - Marianna Usai
- Department of Chemistry and Pharmacy, University of Sassari, via Muroni 23/A, 07100 Sassari, Italy
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Peng YJ, Wang JK, Ren DX, Lin J, Liu JX. Different patterns of volatile compounds and fatty acid profiles in the adipose tissues of male and female Hu sheep. ACTA AGR SCAND A-AN 2012. [DOI: 10.1080/09064702.2012.756540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Volatile compound profile of ewe's milk and meat of their suckling lambs in relation to pasture vs. indoor feeding system. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.02.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Vasta V, Luciano G, Dimauro C, Röhrle F, Priolo A, Monahan FJ, Moloney AP. The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discrimination. Meat Sci 2011; 87:282-9. [PMID: 21126829 DOI: 10.1016/j.meatsci.2010.11.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2010] [Revised: 10/30/2010] [Accepted: 11/05/2010] [Indexed: 10/18/2022]
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The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ratel J, Engel E. Determination of benzenic and halogenated volatile organic compounds in animal-derived food products by one-dimensional and comprehensive two-dimensional gas chromatography-mass spectrometry. J Chromatogr A 2009; 1216:7889-98. [PMID: 19782373 DOI: 10.1016/j.chroma.2009.09.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2009] [Revised: 08/18/2009] [Accepted: 09/07/2009] [Indexed: 11/25/2022]
Abstract
Animal-derived products are particularly vulnerable to contamination by volatile organic compounds (VOCs). These lipophilic substances, which are generated by an increasing number of sources, are easily transferred to the atmosphere, water, soil, and plants. They are ingested by livestock and become trapped in the fat fraction of edible animal tissues. The aim of this work was to determine the occurrence, risk for human health and entryways of benzenic and halogenated VOCs (BHVOCs) in meat products, milks and sea foods using gas chromatography- mass spectrometry (GC-MS) techniques. In the first part, the occurrence and levels of the BHVOCs in animal products were studied. One muscle and three fat tissues were analysed by GC-Quad/MS in 16 lambs. Of 52 BHVOCs identified, 46 were found in the three fat tissues and 29 in all four tissues, confirming that VOCs are widely disseminated in the body. Twenty-six BHVOCs were quantified in fat tissues, and risk for consumer health was assessed for six of these compounds regulated by the US Environmental Protection Agency (EPA). The BHVOC content was found to be consistent with previous reports and was below the maximum contaminant levels set by the EPA. In the second part, the performance of GCxGC-TOF/MS for comprehensively detecting BHVOCs and showing their entryways in animal-derived food chains was assessed. Meat, milk and oysters were analysed by GC-Quad/MS and GCxGC-TOF/MS. For all these products, at least a 7-fold increase in the contaminants detected was achieved with the GCxGC-TOF/MS technique. The results showed that the production surroundings, through animal feeding or geographical location, were key determinants of BHVOC composition in the animal products.
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Affiliation(s)
- Jérémy Ratel
- INRA UR370 Qualité des Produits Animaux, 63122 Saint-Genès-Champanelle, France
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