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Gao Z, Lu Y, Chong Y, Li M, Hong J, Wu J, Wu D, Xi D, Deng W. Beef Cattle Genome Project: Advances in Genome Sequencing, Assembly, and Functional Genes Discovery. Int J Mol Sci 2024; 25:7147. [PMID: 39000250 PMCID: PMC11240973 DOI: 10.3390/ijms25137147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 06/23/2024] [Accepted: 06/26/2024] [Indexed: 07/16/2024] Open
Abstract
Beef is a major global source of protein, playing an essential role in the human diet. The worldwide production and consumption of beef continue to rise, reflecting a significant trend. However, despite the critical importance of beef cattle resources in agriculture, the diversity of cattle breeds faces severe challenges, with many breeds at risk of extinction. The initiation of the Beef Cattle Genome Project is crucial. By constructing a high-precision functional annotation map of their genome, it becomes possible to analyze the genetic mechanisms underlying important traits in beef cattle, laying a solid foundation for breeding more efficient and productive cattle breeds. This review details advances in genome sequencing and assembly technologies, iterative upgrades of the beef cattle reference genome, and its application in pan-genome research. Additionally, it summarizes relevant studies on the discovery of functional genes associated with key traits in beef cattle, such as growth, meat quality, reproduction, polled traits, disease resistance, and environmental adaptability. Finally, the review explores the potential of telomere-to-telomere (T2T) genome assembly, structural variations (SVs), and multi-omics techniques in future beef cattle genetic breeding. These advancements collectively offer promising avenues for enhancing beef cattle breeding and improving genetic traits.
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Affiliation(s)
- Zhendong Gao
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Ying Lu
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yuqing Chong
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Mengfei Li
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jieyun Hong
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiao Wu
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Dongwang Wu
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Dongmei Xi
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Weidong Deng
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- State Key Laboratory for Conservation and Utilization of Bio-Resource in Yunnan, Kunming 650201, China
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Kaushik N, Falch E, Slizyte R, Kumari A, Khushboo, Hjellnes V, Sharma A, Rajauria G. Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chem 2024; 459:140244. [PMID: 38991448 DOI: 10.1016/j.foodchem.2024.140244] [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: 04/13/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/13/2024]
Abstract
Protein-rich fish processing by-products, often called rest raw materials (RRM), account for approximately 60% of the total fish biomass. However, a considerable amount of these RRM is utilized for low-value products such as fish meal and silage. A promising and valuable approach for maximizing the utilization of RRM involves the extraction of bioactive fish protein hydrolysate (FPH). This review assesses and compares different hydrolyzation methods to produce FPH. Furthermore, the review highlights the purification strategy, nutritional compositions, and bioactive properties of FPH. Finally, it concludes by outlining the application of FPH in food products together with various safety and regulatory issues related to the commercialization of FPH as a protein ingredient in food. This review paves the way for future applications by highlighting efficient biotechnological methods for valorizing RRM into FPH and addressing safety concerns, enabling the widespread utilization of FPH as a valuable and sustainable source of protein.
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Affiliation(s)
- Nutan Kaushik
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India.
| | - Eva Falch
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Asha Kumari
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Khushboo
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Veronica Hjellnes
- NTNU, Norwegian University of Science and Technology, Trondheim, Norway
| | - Abhishek Sharma
- Amity Food and Agricultural Foundation, Amity University Noida, Uttar Pradesh, India
| | - Gaurav Rajauria
- School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland
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Kebede T, Bilal SM, Lindtjorn B, Engebretsen IMS. Does livestock ownership predict animal-source food consumption frequency among children aged 6-24 months and their mothers in the rural Dale district, southern Ethiopia? PeerJ 2023; 11:e16518. [PMID: 38107587 PMCID: PMC10725678 DOI: 10.7717/peerj.16518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 11/03/2023] [Indexed: 12/19/2023] Open
Abstract
Background Animal-source foods are food items that come from animals. Animal-source foods provide a variety of micronutrients that plant-source foods cannot provide to the same extent and without extra precaution. Milk, eggs, poultry, flesh meat and fish are animal-source foods mainly used in Ethiopia. Low animal-source food consumption among children and mothers is a great concern in many low-income settings. This study aimed to describe animal-source food consumption frequencies among children aged 6-24 months and their mothers in rural southern Ethiopia where livestock farming is very common. We also analysed the association between livestock ownership and animal-source food consumption among children and mothers. Methods A community-based cross-sectional study was conducted among 851 randomly selected households with child-mother pairs from August to November 2018. The study was conducted in the rural Dale District, southern Ethiopia. Structured and pre-tested questionnaires were used to collect data on mother and child information, livestock ownership, and animal-source foods consumption frequencies. Ordinal logistic regression analysis was used to describe associations between animal-source foods consumption and livestock ownership. Result Nearly, three-quarters (74.1%) of the households owned cows, and a quarter (25%) had goats or sheep. Dairy, egg and meat consumption among children during the past month was 91.8%, 83.0% and 26.2%, respectively. Likewise, the consumption of dairy, eggs and meat among mothers was 96.0%, 49.5% and 34.0%, respectively. The percentage of children who had not consumed any animal-source foods during the month prior to our survey was 6.6%, and the figure was 2.2% for the mothers. Dairy consumption was 1.8 times higher among children (aOR = 1.8, 95% CI [1.3-2.5]) and 3.0 times higher among mothers (aOR = 3.0, 95% CI [2.2-4.2]) in households that kept cows than in households without cows. The egg consumption frequency was positively associated with hen and goat/sheep ownership for both children and mothers. Meat consumption frequency among children was negatively associated with cow ownership (aOR = 0.66, 95% CI [0.45-0.95]); however, cow ownership was not associated with meat consumption among mothers. Conclusion Dairy products were common animal-source foods consumed by young children and mothers in the study area. However, meat consumption was low among children and mothers. Strategies like promoting the keeping of goats/sheep and hens to improve complementary feeding and mothers' nutrition are warranted in the study area.
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Affiliation(s)
- Tsigereda Kebede
- Centre for International Health, University of Bergen, Bergen, Norway
- College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia
| | - Selamawit Mengesha Bilal
- College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia
- Sidama Regional State Health Bureau, Hawassa, Sidama Region, Ethiopia
| | - Bernt Lindtjorn
- Centre for International Health, University of Bergen, Bergen, Norway
- College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia
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Parchami M, Mahboubi A, Agnihotri S, Taherzadeh MJ. Biovalorization of brewer's spent grain as single-cell protein through coupling organosolv pretreatment and fungal cultivation. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 169:382-391. [PMID: 37531932 DOI: 10.1016/j.wasman.2023.07.021] [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: 04/11/2023] [Revised: 07/06/2023] [Accepted: 07/19/2023] [Indexed: 08/04/2023]
Abstract
Brewer's spent grain (BSG) is a clean byproduct from the food sector, comprising 85% of the brewing process solid byproducts. BSG is mainly used as low-quality animal feed and often ends up in landfills due to its short shelf life. However, considering its abundant availability and high nutritional content, BSG holds the potential for biorefineries to produce valuable products. The recalcitrant nature of BSG poses a challenge, requiring pretreatment steps. Therefore, this study focused on valorizing BSG obtained from organosolv pretreatment by producing food- and feed-grade single-cell protein (SCP). The BSG was subject to organosolv pretreatment at 180C for 2 h with 50% v/v ethanol as solvent. Filamentous fungi N. intermedia and A. oryzae were cultivated on as-received and different fractions of organosolv-treated BSG to evaluate the effect of factors such as pretreatment, fungal strain, pretreated fraction content, and substrate loading on fungal biomass yield, biomass composition (protein content), and metabolite production. A. oryzae cultivation on all tested substrates yielded 7%-40% more biomass than N. intermedia. Cultivating A. oryzae on organosolv liquor resulted in the highest biomass protein content (44.8% ± 0.7%) with a fungal biomass concentration of 5.1 g/L. A three-fold increase in the substrate loading increased the ethanol-to-substrate yield by 50%, while protein content was decreased by 23%. Finally, a biorefinery concept was proposed to integrate the organosolv pretreatment of BSG with fungal cultivation for maximum yield of SCP while obtaining other products such as lignin and ethanol, providing a sustainable rout for managing BSG.
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Affiliation(s)
- Mohsen Parchami
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Swarnima Agnihotri
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
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Ong KJ, Tejeda-Saldana Y, Duffy B, Holmes D, Kukk K, Shatkin JA. Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives. Foods 2023; 12:2645. [PMID: 37509737 PMCID: PMC10379195 DOI: 10.3390/foods12142645] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/23/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood. This manuscript develops research priorities from the findings of a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions globally. The interviews and workshops aimed to identify the key safety questions and priority areas of research. Participants raised questions about which aspects of cultured meat and seafood production are novel, and the implications of the paucity of public information on the topic. Novel parameters and targets may require the development of new analytical methods or adaptation and validation of existing ones, including for a diversity of product types and processes. Participants emphasized that data sharing of these efforts would be valuable, similar to those already developed and used in the food and pharmaceutical fields. Contributions to such databases from the private and public sectors would speed general understanding as well as efforts to make evaluations more efficient. In turn, these resources, combined with transparent risk assessment, will be critical elements of building consumer trust in cultured meat and seafood products.
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Affiliation(s)
| | | | | | - Dwayne Holmes
- Stichting New Harvest Netherlands, 1052 Amsterdam, The Netherlands
| | - Kora Kukk
- Vireo Advisors, LLC, Boston, MA 02130, USA
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Salhi S, Chentouf M, Harrak H, Rahim A, Çakir C, Çam D, Öztürk M, Hamidallah N, Cabaraux JF, El Amiri B. Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm ( Phoenix dactylifera L.) in Morocco. FOOD SCI TECHNOL INT 2023:10820132231168914. [PMID: 37063044 DOI: 10.1177/10820132231168914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/18/2023]
Abstract
The pollen of date palm (Phoenix dactylifera L.) is known for its nutritional value and implications as a health-promoting component. Due to its low cost, date palm pollen crushed with its spadix is more widely commercialized and used in Morocco than pure date palm pollen free of spadix. Thus, this study aimed to assess the physicochemical and phytochemical parameters, biological activities, and nutritional value of the two pollen types: Pure date palm pollen and date palm pollen crushed with its spadix. Various physicochemical parameters were determined, including humidity, water activity (aw), total soluble solids, ash content, and color parameters (L*, a*, b*, C*ab, and hab). Additionally, the phenolic compound profiles were analyzed, and the in vitro antioxidant, enzyme inhibitory, and antidiabetic activities were assessed for both pure date palm pollen and date palm pollen crushed with its spadix. Furthermore, the nutritional value was evaluated by determining protein and carbohydrate contents, and mineral and fatty acid profiles. The results have revealed that pure date palm pollen had higher humidity, aw, L*, and hab color parameters than date palm pollen crushed with its spadix, but lower total soluble solid and ash contents. The main phenolic compounds in pure date palm pollen were ellagic acid, rutin, fisetin, and quercetin, whereas date palm pollen crushed with its spadix contained mainly catechin, chlorogenic acid, p-coumaric acid, ferulic acid, and rutin. Moreover, pure date palm pollen showed greater in vitro antioxidant activity, while date palm pollen crushed with its spadix had higher enzyme inhibitory and antidiabetic activities. PDPS was the richest source of proteins, carbohydrates, minerals, and saturated fatty acids, while date palm pollen crushed with its spadix was a better source of unsaturated fatty acids, which are mainly represented by linoleic acid. In conclusion, although date palm pollen crushed with its spadix is the most widely consumed type, its nutritional value is lower than that of pure date palm pollen. Thus, pure date palm pollen could potentially serve as a better source of many bioactive compounds, making it a viable supplement for various health applications.
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Affiliation(s)
- Saad Salhi
- National Institute for Agriculture Animal Production Unit, Regional Center Agricultural Research of Settat, National Institute for Agricultural Research (INRA), Rabat, Morocco
- Hassan First University of Settat, Faculty of Sciences and Techniques, Laboratory of Biochemistry, Neurosciences, Natural Resources and Environment, Settat, Morocco
| | - Mouad Chentouf
- Regional Center of Agricultural Research of Tangier, National Institute of Agricultural Research, Rabat, Morocco
| | - Hasnaâ Harrak
- National Institute for Agriculture Animal Production Unit, Regional Center Agricultural Research of Marrakech, National Institute for Agricultural Research (INRA), Rabat, Morocco
| | - Abdellatif Rahim
- National Institute for Agriculture Animal Production Unit, Regional Center Agricultural Research of Settat, National Institute for Agricultural Research (INRA), Rabat, Morocco
| | - Cansel Çakir
- Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, Muğla, Turkey
| | - Dilaycan Çam
- Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, Muğla, Turkey
| | - Mehmet Öztürk
- Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, Muğla, Turkey
- Food Analysis Application and Research Center, Muğla Sıtkı Koçman University, Muğla, Turkey
| | - Naima Hamidallah
- Hassan First University of Settat, Faculty of Sciences and Techniques, Laboratory of Biochemistry, Neurosciences, Natural Resources and Environment, Settat, Morocco
| | - Jean-François Cabaraux
- Department of Veterinary Management of Animal Resources, FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Bouchra El Amiri
- National Institute for Agriculture Animal Production Unit, Regional Center Agricultural Research of Settat, National Institute for Agricultural Research (INRA), Rabat, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P, Laayoune, Morocco
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Nausea and Vomiting during Early Pregnancy among Chinese Women and Its Association with Nutritional Intakes. Nutrients 2023; 15:nu15040933. [PMID: 36839295 PMCID: PMC9962185 DOI: 10.3390/nu15040933] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 02/10/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Nausea and vomiting in pregnancy (NVP) is one of the most common uncomfortable symptoms of women in early pregnancy. A total of 303 Chinese pregnant women from 10 urban cities in their first trimester were recruited in this study to collect their sociodemographic characteristics and their NVP occurrence. Their dietary nutrient and food intakes were also collected by a 24 h dietary recall and a semi-quantitative food frequency questionnaire (SFFQ). Using the univariate analysis and multiple linear regression analysis to estimate the correlation between NVP and dietary intake, we found that 255 (84.1%) pregnant women experienced NVP during their first trimester. The intake of energy, protein, fat, vitamin A, thiamin, riboflavin, vitamin E, phosphorus, potassium, iron and zinc was lower in women with NVP than in those with no NVP. Additionally, women with NVP were more likely to have insufficient intake of protein, riboflavin, calcium, phosphorus and selenium. In terms of specific food groups, the average daily intake of mushrooms, algae, nuts and seeds, meat, eggs and dairy products in the NVP group was lower. Women in the severe NVP group even had insufficient gestational weight gain. We should pay more attention to women who experience nausea and vomiting during pregnancy and provide them with targeted nutritional support.
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Liao M, Mu Y, Su X, Zheng L, Zhang S, Chen H, Xu S, Ma J, Ouyang R, Li W, Cheng C, Cai J, Chen Y, Wang C, Zeng F. Association between Branched-Chain Amino Acid Intake and Physical Function among Chinese Community-Dwelling Elderly Residents. Nutrients 2022; 14:nu14204367. [PMID: 36297051 PMCID: PMC9611152 DOI: 10.3390/nu14204367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 10/09/2022] [Accepted: 10/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the potential associations of dietary BCAAs (isoleucine, leucine, and valine) with physical function in the elderly Chinese population. A validated semiquantitative food frequency questionnaire and anthropometric and physical function measurements were used to collect data. We modeled trends in physical function indicators for BCAA quartiles using multivariate linear regression models. Among 4336 (43.97% men) participants aged 72.73 ± 5.48 years, a higher dietary intake of BCAAs was positively associated with increased handgrip strength (all p trends < 0.001), shorter times for 4-m fast walking (all p trends < 0.001) and repeated chair rises (all p trends < 0.001). No linear association was found between subtypes of amino acids and any physical functions (all p trends > 0.05). Individuals in the highest quartiles of BCAA intake had a reduced risk of developing low muscle strength, and the multiadjusted odds ratios (ORs) and 95% confidence intervals (95% CIs) for women and men were 0.50 (0.38−0.65) and 0.67 (0.50−0.91), respectively. Similarly, higher BCAA consumption was associated with a lower risk of developing low physical performance (4-m walking speed: OR = 0.68 [0.50−0.93]; repeated chair rises: OR = 0.66 [0.54−0.81]). Higher dietary BCAA intake might be beneficial for physical function in the elderly population.
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Affiliation(s)
- Minqi Liao
- Department of Non-Communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen 518000, China
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Institute of Epidemiology, Helmholtz Munich-German Research Center for Environmental Health, D-85764 Munich, Germany
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Yingjun Mu
- Department of Non-Communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen 518000, China
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Xin Su
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Lu Zheng
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Shiwen Zhang
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Hongen Chen
- Department of Non-Communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen 518000, China
| | - Shan Xu
- Department of Non-Communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen 518000, China
| | - Junrong Ma
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Ruiqing Ouyang
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Wanlin Li
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Chen Cheng
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Jun Cai
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
| | - Yuming Chen
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Changyi Wang
- Department of Non-Communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen 518000, China
- Correspondence: (C.W.); (F.Z.); Tel.: +86-075526640203 (C.W.); +86-2085226335 (F.Z.); Fax: +86-075526403044 (C.W.); +86-2085221343 (F.Z.)
| | - Fangfang Zeng
- Department of Public Health and Preventive Medicine, School of Medicine, Jinan University, No. 601 Huangpu Road West, Guangzhou 510630, China
- Disease Control and Prevention Institute, Jinan University, Guangzhou 510630, China
- Jinan University-BioKangtai Vaccine Institute, School of Medicine, Jinan University, Guangzhou 510630, China
- Correspondence: (C.W.); (F.Z.); Tel.: +86-075526640203 (C.W.); +86-2085226335 (F.Z.); Fax: +86-075526403044 (C.W.); +86-2085221343 (F.Z.)
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Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes (Basel) 2022. [DOI: 10.3390/pr10020283] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
Nowadays, plant-based proteins are gaining momentum due to their wide availability, good amino acid content, and their market appeal. Unfortunately, these molecules usually have low water solubility, affecting other functional characteristics, such as foaming and emulsification, opening technological opportunities for research. Some plant-based protein applications rely on adjustments to final formulations and changing these chemical structures to produce new protein ingredients is also a path widely used in recent research. These modifications can be classified as physical or chemical, the latter being the most popular, and hydrolysis is one of the more widely reported modifications. This review explores the application of chemical modifications to plant-based proteins to improve techno-functional properties, when applied as part of food formulations. In addition, acetylation and succinylation, as the second and third most used processes, are discussed, including a deep analysis of their effects. Furthermore, since there is no concise compilation of patents associated with these technological efforts, some of the references that involve chemical modifications and current regulations used worldwide for novel foods produced with these technologies are included in this review. Finally, future perspectives for the chemical modification of proteins are discussed.
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10
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Du Y, Ge Y, Chang J. Global Strategies to Minimize Environmental Impacts of Ruminant Production. Annu Rev Anim Biosci 2021; 10:227-240. [PMID: 34780247 DOI: 10.1146/annurev-animal-020420-043152] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Demand for ruminant products (dairy products, beef, and sheep meat) is increasing rapidly with population and income growth and the acceleration of urbanization. However, ruminant animals exert the highest environmental impacts and consume the most resources in the livestock system. Increasing studies have focused on various measures to reduce ammonia, greenhouse gas emissions, and resource depletion from ruminant production to consumption. This review offers supply- and demand-side management strategies to reduce the environmental impact of ruminant products and emphasizes the mitigation potential of coupling livestock production with cultivation and renewable energy. On a global scale, more attention should be paid to the green-source trade and to strengthening global technology sharing. The success of these strategies depends on the cost effectiveness of technology, public policy, and financial support. Future studies and practice should focus on global database development for sharing mitigation strategies, thus facilitating technology innovations and socioeconomic feasibility. Expected final online publication date for the Annual Review of Animal Biosciences, Volume 10 is February 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Yuanyuan Du
- College of Life Sciences, Zhejiang University, Hangzhou 310058, China; , ,
| | - Ying Ge
- College of Life Sciences, Zhejiang University, Hangzhou 310058, China; , ,
| | - Jie Chang
- College of Life Sciences, Zhejiang University, Hangzhou 310058, China; , ,
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Oosting S, van der Lee J, Verdegem M, de Vries M, Vernooij A, Bonilla-Cedrez C, Kabir K. Farmed animal production in tropical circular food systems. Food Secur 2021. [DOI: 10.1007/s12571-021-01205-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractIn the discourse about the development of farmed animal production (terrestrial livestock production and aquaculture) in the tropics, two important food system outcomes emerge: (1) to supply animal-sourced food (ASF) at a level that suffices healthy future diets, including for poor people, and (2) to contribute to climate change mitigation and minimize pollution with nitrogen and phosphorus. Livestock production and aquaculture contribute to food security directly by increasing producers’ food diversity and availability, but also that of urban consumers, and indirectly through income generation and increased farm resilience. Recently, circularity has come to the fore as an integrated approach to food system development. Circularity has four cornerstones: (1) food crops have highest priority (which implies no food-feed competition), (2) avoid losses, (3) recycle waste and (4) use animals to unlock biomass that humans cannot eat. In this review, the role of farmed animals in circular food systems in the tropics is presented in four case studies and the impacts of circularity on food security and environmental impact mitigation are discussed. The cases are ruminants in grazing systems in West Africa and in Colombia, fish in pond aquaculture in general, and land-limited dairy production in Indonesia. Additionally, options for novel protein sources for use in livestock and fish feeding are presented. It is concluded that farmed animals are important in circular food systems because of their use of land unsuited for crop production, their upgrading of crop residues, and their supply of manure to crop production. Nevertheless, the increasing demand for ASF puts pressure on important characteristics of circularity, such as minimizing food-feed competition, maximization of use of waste streams in feed, and the value of manure for fertilization. Hence, in line with conclusions for Western countries, maximum circularity and sustainability of food systems can only be achieved by optimizing the population size of animals. Thus, a sustainable contribution of ASF production to global food security is complex and in not only a technical matter or outcome of an economic process balancing supply and demand. It requires governance for which public, private, and social actors need to partner.
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McHardy C, Djike Kammegne T, Jänich I. Energy-efficient ultrasound-assisted extraction of food proteins from the microalga C. vulgaris at elevated static pressure. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102797] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.11.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Bozhko N, Tischenko V, Pasichnyi V, Shubina Y, Kyselov O, Marynin A, Strashynskyi I. The quality characteristics of sausage prepared from different ratios of fish and duck meat. POTRAVINARSTVO 2021. [DOI: 10.5219/1482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.
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Abd-El-Aziz NA. Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments. FOOD AND NUTRITION SCIENCES 2021; 12:859-873. [DOI: 10.4236/fns.2021.129064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Abd Aziz N, Ahmad AS, Ghazali A, Ahmad NI, Ahmad Ali, Ong MC. Comparison of Proximate Composition of Raw and Cooked Intramuscle Tissue ofThunnus tonggol from Terengganu, Malaysia. PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY 2021; 29. [DOI: 10.47836/pjst.29.1.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue of Thunnus tonggol sampled from Terengganu waters. The mean percentage of moisture, ash, lipid, and protein of the raw dark muscle was 59.1%, 3.8%, 12.1% and 33.9%, while in the raw white muscle were 66.7%, 2.9%, 2.7% and 33.9%, respectively. Both types of muscle showed a significantly different value in the lipid content. There was significant increase recorded in the protein content in both types of muscle after the steaming process (79.1% and 93.0% in dark and white muscles, respectively). Likewise, the percentage of ash showed some increment with 4.8% in the dark muscle and 7.9% in the white muscle. However, the cooking process decreased the percentage of moisture and lipid in both dark and white muscles. The percentage of moisture in dark muscle was reduced to 7.7%, and 9.7% in white muscle. On the other hand, percentage of lipid content in both types of muscles after the steaming process was 0.43% in dark muscle and 0.03% in white muscle. This study reveals that the cooking process had considerable effects on the proximate composition of both dark and white muscles.
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Lee HJ, Yong HI, Kim M, Choi YS, Jo C. Status of meat alternatives and their potential role in the future meat market - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1533-1543. [PMID: 32819080 PMCID: PMC7463075 DOI: 10.5713/ajas.20.0419] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/02/2020] [Accepted: 07/20/2020] [Indexed: 12/12/2022]
Abstract
Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.
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Affiliation(s)
- Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food, Research Institute, Wanju 55365, Korea
| | - Minsu Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food, Research Institute, Wanju 55365, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
- Institute of Green Bio Science and Technology, Seoul, National University, Pyeongchang 25354, Korea
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Xie Y, Wang C, Zhao D, Zhou C, Li C. Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents of Mice. Mol Nutr Food Res 2020; 64:e2000291. [PMID: 32730665 DOI: 10.1002/mnfr.202000291] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/09/2020] [Indexed: 11/07/2022]
Abstract
SCOPE This study is to investigate the effects of long-term intake of pork protein on the composition of gut microbiota and proteins in mice. METHODS AND RESULTS C57BL/6J mice are fed pork meat protein diets for 240 days, and the composition of gut microbiota and proteins in luminal contents from the duodenum to the colon are analyzed by 16S rRNA gene sequencing and LC-MS/MS. The stewed pork protein diet group has a highly similar microbiota composition to that of the cooked pork protein diet group, but different from the pork emulsion sausage or dry-cured pork protein diet groups. Lachnospiraceae NK4A136, Odoribacter, Defluviitaleaceae UCG-011, Ruminiclostridium 9, Blautia, Lachnoclostridium, and Ruminococcaceae UCG-010 play an important role in response to changes in gut luminal proteins. Specific microbes are significantly correlated with the Cela3b and Cpa1 that are derived from the host and involve protein digestion and absorption. CONCLUSIONS Pork meat protein diets alter the gut microbiota composition and specific gut microbes may have a great impact on protein digestion and absorption by regulating the secretion of digestive proteins from the host. These findings provide a new insight into the associations of long-term intake of meat protein diet with gut microbiota and host.
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Affiliation(s)
- Yunting Xie
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - Chao Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - Changyu 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 Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
| | - 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 Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China
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Ozdogan MG, Aydin EF, Ustundag MF, Ceyhun HA, Oral E, Bakan E. Homocysteine, chronotype and clinical course in bipolar disorder patients. Nord J Psychiatry 2020; 74:340-345. [PMID: 31900022 DOI: 10.1080/08039488.2019.1710250] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Purpose: Higher homocysteine (HHcy) levels have been detected in bipolar disorder (BD) patients, and BD patients show circadian rhythm disorders even during remission. Here, we determined the homocysteine (Hcy) levels and chronotype of patients with BD during remission and investigated whether this was related to the clinical course of the disease. Materials and methods: In total, 80 BD outpatients were included. Clinical evaluation was conducted using the Hamilton Depression Rating Scale (HDRS), Young Mania Rating Scale (YMRS), Pittsburgh Sleep Quality Index (PSQI) and the Morningness-Eveningness Questionnaire (MEQ). Hcy, folic acid, vitamin B12 levels and protein consumption the day before clinical evaluation were measured.Results and conclusions: HHcy was found in 11 patients (8.8%), most of whom were males (n = 8, 72.7%). During the course of BD, patients with HHcy had significantly more mixed episodes than patients without HHcy (p = .007, z = -2696). In addition, patients with HHcy had significantly lower MEQ scores than patients without HHcy (p = .04, t = 2018). There was no significant difference in chronotype between patients with and without HHcy. The HHcy group had significantly lower levels of vitamin B12 (p = .003, t = 2870). There were no statistically significant differences in daily protein intake and folic acid levels between HHcy and non-HHcy groups. Our study showed a significant relationship between the number of mixed episodes and HHcy. In terms of potential confounds, patients who abused alcohol were excluded, but alcohol consumption was not evaluated. This result should be considered in BD and should be evaluated in larger samples of BD patients.
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Affiliation(s)
- Meral Gunes Ozdogan
- Department of Psychiatry, Ataturk University Medical Faculty, Erzurum, Turkey
| | - Esat Fahri Aydin
- Department of Psychiatry, Ataturk University Medical Faculty, Erzurum, Turkey
| | | | - Hacer Akgul Ceyhun
- Department of Psychiatry, Ataturk University Medical Faculty, Erzurum, Turkey
| | - Elif Oral
- Department of Psychiatry, Ataturk University Medical Faculty, Erzurum, Turkey
| | - Ebubekir Bakan
- Department of Medical Biochemistry, Ataturk University Medical Faculty, Erzurum, Turkey
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Hanigan MD, Daley VL. Use of Mechanistic Nutrition Models to Identify Sustainable Food Animal Production. Annu Rev Anim Biosci 2020; 8:355-376. [PMID: 31730368 DOI: 10.1146/annurev-animal-021419-083913] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
To feed people in the coming decades, an increase in sustainable animal food production is required. The efficiency of the global food production system is dependent on the knowledge and improvement of its submodels, such as food animal production. Scientists use statistical models to interpret their data, but models are also used to understand systems and to integrate their components. However, empirical models cannot explain systems. Mechanistic models yield insight into the mechanism and provide guidance regarding the exploration of the system. This review offers an overview of models, from simple empirical to more mechanistic models. We demonstrate their applications to amino acid transport, mass balance, whole-tissue metabolism, digestion and absorption, growth curves, lactation, and nutrient excretion. These mechanistic models need to be integrated into a full model using big data from sensors, which represents a new challenge. Soon, training in quantitative and computer science skills will be required to develop, test, and maintain advanced food system models.
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Affiliation(s)
- Mark D Hanigan
- Department of Dairy Science, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA; ,
| | - Veridiana L Daley
- Department of Dairy Science, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA; , .,National Animal Nutrition Program (NANP), Department of Animal & Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA
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Ramos-Ramos M, Rodríguez-Castillejos G, Santiago-Adame R, Alemán-Castillo SE, Castillo-Ruiz O, Perales-Torres AL. Production and characterization of a snack based on maize flour and Atlantic mackerel ( Scomber scombrus). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1690584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Marina Ramos-Ramos
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Guadalupe Rodríguez-Castillejos
- Food Technology Laboratory at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Rubén Santiago-Adame
- Department of Chemical Engineering at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Sanjuana Elizabeth Alemán-Castillo
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Octelina Castillo-Ruiz
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
| | - Adriana Leticia Perales-Torres
- Department of Nutrition and Food at Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México
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Mohamed H, Haris PI, Brima EI. Estimated dietary intake of essential elements from four selected staple foods in Najran City, Saudi Arabia. BMC Chem 2019; 13:73. [PMID: 31384820 PMCID: PMC6661740 DOI: 10.1186/s13065-019-0588-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Accepted: 05/07/2019] [Indexed: 12/30/2022] Open
Abstract
The estimated dietary intake (EDI) of essential elements selenium (Se), zinc (Zn), manganese (Mn) and copper (Cu) has not been previously investigated for Najran city, Saudi Arabia. This type of information can be valuable for protecting public health. The aim of this study was to estimate the EDI of these elements. A food frequency questionnaire (FFQ) was completed by the study participants (n = 80) to obtain dietary intake of selected staple foods (rice, wheat, meat and chicken). The concentrations of Se, Zn, Mn and Cu in these staple foods were determined using inductively coupled plasma-mass spectrometry (ICP-MS). The ranges of concentrations (mg/kg, wet weight) were as follows: Se (0.07–0.24), Zn (3.91–20.89), Mn (0.63–14.69) and Cu (0.69–2.41). The calculated ranges of EDIs (mg/kg bw/day) for the essential elements were as follows: Se 9.55 × 10−5–5.75 × 10−4, Zn 1.33 × 10−2–5.83 × 10−2, Mn 1.49 × 10−3–3.31 × 10−2, Cu 1.65 × 10−3–5.42 × 10−3. The highest EDI for Cu and Mn came from wheat. In the case of Se and Zn, the foods that contributed the highest EDI were chicken and meat, respectively. The lowest EDIs were found for Se in wheat, Zn in rice and both Mn and Cu in chicken. The percentages (%) of provisional maximum tolerable daily intake (PMTDI) for Se, Zn, Mn and Cu were 13%, 11%, 14% and 3.4%, respectively when contributions from all the four classes of foods were combined. The percentage of the recommended daily allowance (RDA) derived from these foods were 80%, 20%, 17% and 5.6% for Se, Zn, Mn and Cu were, respectively. This raises the possibility of Cu deficiency in the Najran population. However, a total diet study and human biomonitoring study is needed in the future to fully assess if people in Najran city are at risk of deficiency or excessive exposure to trace elements.
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Affiliation(s)
- Hatem Mohamed
- 1Faculty of Health and Life Science, De Montfort University, Leicester, LE1 9BH UK
| | - Parvez I Haris
- 1Faculty of Health and Life Science, De Montfort University, Leicester, LE1 9BH UK
| | - Eid I Brima
- 2Department of Chemistry, College of Science, King Khalid University, Abha, 61413 Saudi Arabia
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Marti‐Quijal FJ, Zamuz S, Galvez F, Roohinejad S, Tiwari BK, Gómez B, Barba FJ, Lorenzo JM. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13845] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Francisco J. Marti‐Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | - Sol Zamuz
- Meat Technology Center of Galicia Parque Tecnológico de Galicia Ourense Spain
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota
- Burn and Wound Healing Research Center, Division of Food and Nutrition Shiraz University of Medical Sciences Shiraz Iran
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Teagasc Food Research Centre Dublin Ireland
| | - Belen Gómez
- Meat Technology Center of Galicia Parque Tecnológico de Galicia Ourense Spain
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | - José Manuel Lorenzo
- Meat Technology Center of Galicia Parque Tecnológico de Galicia Ourense Spain
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Bertram HC, Jakobsen LMA. Nutrimetabolomics: integrating metabolomics in nutrition to disentangle intake of animal-based foods. Metabolomics 2018; 14:34. [PMID: 30830329 DOI: 10.1007/s11306-018-1322-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 01/09/2018] [Indexed: 01/14/2023]
Abstract
Food intake and metabolization of foods is a complex and multi-facetted process that encompasses the introduction of new metabolite compounds in our body, initiation or alterations in endogenous metabolic processes and biochemical pathways, and likely also involving the activity of the gut microbial community that we host. The explorative nature of metabolomics makes it a superior tool for examining the whole response to food intake in a more thorough way and has led to the introduction of the term nutrimetabolomics. Protein derived from animal sources constitutes an important part of our diet, and there is therefore an interest in understanding how these animal-derived dietary sources influence us metabolically. This review aims to illuminate how the introduction of nutrimetabolomics has contributed to gain novel insight into metabolic and nutritional aspects related to intake of animal-based foods.
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Venugopal V, Gopakumar K. Shellfish: Nutritive Value, Health Benefits, and Consumer Safety. Compr Rev Food Sci Food Saf 2017; 16:1219-1242. [PMID: 33371588 DOI: 10.1111/1541-4337.12312] [Citation(s) in RCA: 129] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 08/30/2017] [Accepted: 09/01/2017] [Indexed: 12/14/2022]
Abstract
Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.
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Affiliation(s)
- Vazhiyil Venugopal
- Dept. of Food Science and Technology, Kerala Univ. of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala 682506, India
| | - Kumarapanicker Gopakumar
- Dept. of Food Science and Technology, Kerala Univ. of Fisheries and Ocean Sciences (KUFOS), Kochi, Kerala 682506, India
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Mafra D, Borges NA, Cardozo LFMDF, Anjos JS, Black AP, Moraes C, Bergman P, Lindholm B, Stenvinkel P. Red meat intake in chronic kidney disease patients: Two sides of the coin. Nutrition 2017; 46:26-32. [PMID: 29290351 DOI: 10.1016/j.nut.2017.08.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 08/01/2017] [Accepted: 08/28/2017] [Indexed: 12/29/2022]
Abstract
Red meat is an important dietary source of high biological value protein and micronutrients such as vitamins, iron, and zinc that exert many beneficial functions. However, high consumption of animal protein sources, especially red meat, results in an increased intake of saturated fat, cholesterol, iron, and salt, as well as an excessive acid load. Red meat intake may lead to an elevated production of uremic toxins by the gut microbiota, such as trimethylamine n-oxide (TMAO), indoxyl sulfate, and p-cresyl sulfate. These uremic toxins are associated with increased risk for cardiovascular (CV) mortality. Limiting the intake of red meat in patients with chronic kidney disease (CKD) thus may be a good strategy to reduce CV risk, and may slow the progression of kidney disease. In the present review, we discuss the role of red meat in the diet of patients with CKD. Additionally, we report on a pilot study that focused on the effect of a low-protein diet on TMAO plasma levels in nondialysis CKD patients.
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Affiliation(s)
- Denise Mafra
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil; Post Graduation Program in Cardiovascular Sciences, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil.
| | - Natalia A Borges
- Post Graduation Program in Cardiovascular Sciences, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil
| | | | - Juliana S Anjos
- Post Graduation Program in Cardiovascular Sciences, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil
| | - Ana Paula Black
- Post Graduation Program in Medical Sciences, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil
| | - Cristiane Moraes
- Post Graduation Program in Cardiovascular Sciences, Federal Fluminense University, Niterói, Rio de Janeiro, Brazil
| | - Peter Bergman
- Department of Laboratory Medicine, Clinical Microbiology, Karolinska Institutet, Karolinska University Hospital, Huddinge, Stockholm, Sweden
| | - Bengt Lindholm
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Institute, Stockholm, Sweden
| | - Peter Stenvinkel
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Institute, Stockholm, Sweden
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Pang SJ, Jia SS, Man QQ, Song S, Li YQ, Song PK, Zhao WH, Zhang J. Dietary Cholesterol in the Elderly Chinese Population: An Analysis of CNHS 2010-2012. Nutrients 2017; 9:E934. [PMID: 28841164 PMCID: PMC5622694 DOI: 10.3390/nu9090934] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/15/2017] [Accepted: 08/18/2017] [Indexed: 11/17/2022] Open
Abstract
Dietary cholesterol intake increased dramatically over the past two decades in the elderly Chinese population. However, the nationwide dietary cholesterol intake and its related factors seldom been investigated. Based on data from 16,594 participants aged 60 years or older (49.0% male, 54.8% urban residents) from the China National Nutrition and Health Survey (CNHS) 2010-2012, we aimed to describe the intake of cholesterol and major food contributions, as well as its association with serum cholesterol level and relationship with protein intake. Mean daily cholesterol intake for all participants was 217.4 mg, the mean cholesterol intakes in urban and rural areas were 264.0 mg and 168.8 mg, respectively. Cholesterol intake levels varied by age, gender, BMI and region (p < 0.001). In addition, the proportion of all participants who consumed greater than 300 mg of cholesterol per day was 26.6%. Eggs, red meats, and seafood were the top three food sources and their contributions to total daily cholesterol intake were 57.7%, 24.0% and 10.9% respectively. Serum total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) were related to dietary cholesterol intake, with each 100 mg increase in dietary cholesterol intake apparently leading to a 0.035 mmol/L (p = 0.001) increase in serum TC and a 0.038 mmol/L (p < 0.001) increase in LDL-C. The partial correlation coefficients between dietary cholesterol and total protein, high-quality protein, intake of protein per kilogram body weight (BW), and high-quality protein percentage were 0.538, 0.580, 0.426, and 0.548, respectively, after adjusting for age, gender, and energy, fat and carbohydrate intakes (p < 0.001). In conclusion, there was a substantial urban-rural difference in cholesterol intake. Eggs and red meat were the main sources of dietary cholesterol intake. Serum TC and LDL-C were associated with dietary cholesterol and the response was linear. Dietary cholesterol intake was closely related to the intake of high-quality protein.
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Affiliation(s)
- Shao-Jie Pang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Shan-Shan Jia
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Qing-Qing Man
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Shuang Song
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Yu-Qian Li
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Peng-Kun Song
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Wen-Hua Zhao
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
| | - Jian Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China.
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