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Mariano E, Lee DY, Yun SH, Lee J, Choi YW, Park J, Han D, Kim JS, Choi I, Hur SJ. Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study. Food Chem 2024; 452:139511. [PMID: 38710136 DOI: 10.1016/j.foodchem.2024.139511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/11/2024] [Accepted: 04/27/2024] [Indexed: 05/08/2024]
Abstract
Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production.
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Affiliation(s)
- Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Yeong Woo Choi
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jinmo Park
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Dahee Han
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jin Soo Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
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Singh Yadav S, Tariq R, Kumar Padhy P, Saxena A, Rai P, Srivastava V, Kumar N, Kumar Sharma S, Priya S. A multiplex DNA probe-based method for simultaneous identification of adulteration in meat samples. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 8:100200. [PMID: 38525270 PMCID: PMC10960131 DOI: 10.1016/j.fochms.2024.100200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/26/2024] [Accepted: 03/13/2024] [Indexed: 03/26/2024]
Abstract
Meat adulteration and admixing are prevalent malpractices observed in processed and raw meat samples, where the consumption of adulterated meat has been associated with food allergies, financial losses, and consumer distrust. Meat authentication is pivotal to address these concerns. The meat authenticity can be determined through genetic, protein, and immunological markers and advanced detection methods. However, these methods often target a single species and lack the specificity to distinguish closely related species. Here, in the present study, we have developed a multiplex detection method based on the species-specific primers and probes, that can target four meat species in one reaction. The developed method amplifies the mitochondrial genomic regions of chicken, pork, sheep and goat using TaqMan multiplex probe-based RT-qPCR assay. Unique pairs of species-specific primers and probes that target specific mitochondrial DNA (mtDNA) regions of each species were designed and screened for specificity and sensitivity. The detection limit for species identification using the designed primers in real-time qPCR assays was 0.1 picogram per microliter (pg/μL) DNA detected in singleplex reaction and facilitates the simultaneous detection of closely related species, such as goat and sheep. Further, DNA-based probes were utilized in a multiplex real-time qPCR assay to identify chicken, pork, sheep and goat DNA in a single tube reaction. The multiplex assay was validated for raw and processed meat products, demonstrating its applications in ensuring the quality of meat products and safeguarding consumer interests.
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Affiliation(s)
- Smriti Singh Yadav
- Systems Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Ramsha Tariq
- Systems Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Prabeen Kumar Padhy
- Systems Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Apoorva Saxena
- Food Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Pawankumar Rai
- Food Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Vikas Srivastava
- Systems Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Navjot Kumar
- CSIR - Central Electronics Engineering Research Institute, CFC-1, Malviya Industrial Area, Jaipur 302017, Rajasthan, India
| | - Sandeep Kumar Sharma
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- Food Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Smriti Priya
- Systems Toxicology Group, CSIR - Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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3
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Zhang F, Shi C, He Q, Zhu L, Zhao J, Yao W, Loor JJ, Luo J. Integrated analysis of genomics and transcriptomics revealed the genetic basis for goaty flavor formation in goat milk. Genomics 2024; 116:110873. [PMID: 38823464 DOI: 10.1016/j.ygeno.2024.110873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 05/12/2024] [Accepted: 05/29/2024] [Indexed: 06/03/2024]
Abstract
Goat milk exhibits a robust and distinctive "goaty" flavor. However, the underlying genetic basis of goaty flavor remains elusive and requires further elucidation at the genomic level. Through comparative genomics analysis, we identified divergent signatures of certain proteins in goat, sheep, and cow. MMUT has undergone a goat-specific mutation in the B12 binding domain. We observed the goat FASN exhibits nonsynonymous mutations in the acyltransferase domain. Structural variations in these key proteins may enhance the capacity for synthesizing goaty flavor compounds in goat. Integrated omics analysis revealed the catabolism of branched-chain amino acids contributed to the goat milk flavor. Furthermore, we uncovered a regulatory mechanism in which the transcription factor ZNF281 suppresses the expression of the ECHDC1 gene may play a pivotal role in the accumulation of flavor substances in goat milk. These findings provide insights into the genetic basis underlying the formation of goaty flavor in goat milk. STATEMENT OF SIGNIFICANCE: Branched-chain fatty acids (BCFAs) play a crucial role in generating the distinctive "goaty" flavor of goat milk. Whether there is an underlying genetic basis associated with goaty flavor is unknown. To begin deciphering mechanisms of goat milk flavor development, we collected transcriptomic data from mammary tissue of goat, sheep, cow, and buffalo at peak lactation for cross-species transcriptome analysis and downloaded nine publicly available genomes for comparative genomic analysis. Our data indicate that the catabolic pathway of branched-chain amino acids (BCAAs) is under positive selection in the goat genome, and most genes involved in this pathway exhibit significantly higher expression levels in goat mammary tissue compared to other species, which contributes to the development of flavor in goat milk. Furthermore, we have elucidated the regulatory mechanism by which the transcription factor ZNF281 suppresses ECHDC1 gene expression, thereby exerting an important influence on the accumulation of flavor compounds in goat milk. These findings provide insights into the genetic mechanisms underlying flavor formation in goat milk and suggest further research to manipulate the flavor of animal products.
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Affiliation(s)
- Fuhong Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Chenbo Shi
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Qiuya He
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Lu Zhu
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Jianqing Zhao
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Weiwei Yao
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Juan J Loor
- Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801, United States of America
| | - Jun Luo
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China.
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Zhang M, Li M, Li J, Chai H, Zhu K, Ni Q, Zheng D, Yao W, Liu D. Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup. Food Chem 2024; 444:138503. [PMID: 38335677 DOI: 10.1016/j.foodchem.2024.138503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/06/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024]
Abstract
Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.
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Affiliation(s)
- Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Ming Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Jiali Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Huikun Chai
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Qiyuan Ni
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Duoduo Zheng
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Wensheng Yao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
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Zhang F, Wang Y, Liu B, Gong P, Shi C, Zhu L, Zhao J, Yao W, Liu Q, Luo J. Widely Targeted Metabolomic Analysis Revealed the Diversity in Milk from Goats, Sheep, Cows, and Buffaloes and Its Association with Flavor Profiles. Foods 2024; 13:1365. [PMID: 38731736 PMCID: PMC11083174 DOI: 10.3390/foods13091365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/17/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
The milk flavor can be attributed to the presence of numerous flavor molecules and precursors. In this study, we employed widely targeted metabolomic analysis techniques to analyze the metabolic profiles of various milk samples obtained from goats, sheep, dairy cows, and buffaloes. A total of 631 metabolites were identified in the milk samples, which were further categorized into 16 distinct classes. Principal component analysis (PCA) suggested that the metabolite profiles of samples from the same species exhibit clustering, while separated patterns of metabolite profiles are observed across goat, sheep, cow, and buffalo species. The differential metabolites between the groups of each species were screened based on fold change and variable importance in projection (VIP) values. Five core differential metabolites were subsequently identified, including 3-(3-hydroxyphenyl)-3-hydroxypropanoic acid, inosine 5'-triphosphate, methylcysteine, N-cinnamylglycine, and small peptide (L-tyrosine-L-aspartate). Through multiple comparisons, we also screened biomarkers of each type of milk. Our metabolomic data showed significant inter-species differences in the composition and concentration of some compounds, such as organic acids, amino acids, sugars, nucleotides, and their derivatives, which may affect the overall flavor properties of the milk sample. These findings provided insights into the molecular basis underlying inter-species variations in milk flavor.
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Affiliation(s)
- Fuhong Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Yaling Wang
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Baolong Liu
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Ping Gong
- Institute of Animal Husbandry Quality Standards, Xinjiang Academy of Animal Sciences, Urumchi 830000, China;
| | - Chenbo Shi
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Lu Zhu
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Jianqing Zhao
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Weiwei Yao
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Qingqing Liu
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
| | - Jun Luo
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (F.Z.); (Y.W.); (B.L.); (C.S.); (L.Z.); (J.Z.); (W.Y.); (Q.L.)
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Zhang S, Huang Y, Zheng C, Wang L, Zhou Y, Chen W, Duan Y, Shan T. Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs. Meat Sci 2024; 210:109435. [PMID: 38246121 DOI: 10.1016/j.meatsci.2024.109435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 01/03/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
Leucine is involved in promoting fatty acid oxidation and lipolysis, mediating lipid metabolism and energy homeostasis, thus it has been widely used in livestock production. However, the effects of leucine on fat deposition and nutrition in Shaziling pigs remain unclear. A total of 72 Shaziling pigs (150 days old, weight 35.00 ± 1.00 kg) were randomly divided into 2 groups and fed with basal diet (control group) or basal diet containing 1% leucine (leucine group) for 60 days. The results showed that leucine significantly increased the average daily feed intake but decreased the ratio of feed to gain (P < 0.05), increased the loin muscle area and serum glucose content (P < 0.05) of Shaziling pigs. Besides, leucine regulated the re-distribution of fatty acids from adipose tissue to muscle as it significantly increased the contents of C18:1n-9 and C22:6n-3 (DHA) in the longissimus thoracis while decreased the contents of C22:5n-3 (DPA), C20:5n-3 (EPA), and DHA in the adipose tissue of Shaziling pigs (P < 0.05). Lipidomic analysis showed that the contents of phosphatidylethanolamines (PEs), cardiolipins (CLs), and phosphatidylglycerols (PGs) in the longissimus thoracis and the contents of lysophosphatidylethanolamines (LPEs), ceramides (Cers), phosphatidylinositols (PIs) in adipose tissue of Shaziling pigs were decreased in leucine group (P < 0.05). Collectively, this study clarified that dietary addition of 1% leucine have a better effect on growth performance and the deposition of beneficial fatty acids in the muscle of Shaziling pigs, which is conductive to the production of high quality and healthy pork. In addition, leucine altered the lipid composition of muscle and fat in Shaziling pigs. The related results provide a theoretical basis and application guidance for regulating fat deposition in Shaziling pigs, which is important for the healthy breeding of Shaziling pigs.
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Affiliation(s)
- Shu Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yuqin Huang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Changbing Zheng
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liyi Wang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yanbing Zhou
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Wentao Chen
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yehui Duan
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, PR China
| | - Tizhong Shan
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China.
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7
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Jiang G, Li B, Ding Z, Zhu J, Li S. Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt. Food Chem X 2024; 21:101148. [PMID: 38304043 PMCID: PMC10831147 DOI: 10.1016/j.fochx.2024.101148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/24/2023] [Accepted: 01/16/2024] [Indexed: 02/03/2024] Open
Abstract
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulase treatment. Cellulase treatment increased the SDF and total phenolic content of RRT by 13 % (P < 0.05) and 25.68 % (P < 0.05), respectively, and increased the antioxidant activity. HS-GC-IMS identified a total of 42 volatile compounds present, and ROAV analysis revealed that the characteristic aroma compounds of RRT were mainly aldehydes, alcohols, and ethers. The electronic nose and tongue results were consistent with the HS-GC-IMS analysis, indicating the positive effect of cellulase on the quality of RRT. Cellulase treatment significantly improved the oxidative activity and flavor performance of RRT. These results of RRT, providing practical guidance for improving the flavor and product quality.
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Affiliation(s)
- Guilan Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Binbin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Zhuhong Ding
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jingyi Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Silin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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8
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Fogarasi M, Urs MJ, Socaciu MI, Ranga F, Semeniuc CA, Vodnar DC, Mureșan V, Țibulcă D, Fogarasi S, Socaciu C. Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms. Foods 2024; 13:979. [PMID: 38611285 PMCID: PMC11011306 DOI: 10.3390/foods13070979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence the sensory or textural properties of the product to be enriched; this inconvenience can be avoided by microencapsulating it using spray drying. In this study, the Vienna sausages were reformulated by replacing 2% of the cured meat with microcapsules containing an acidic aqueous extract of Boletus edulis mushrooms and by replacing ice flakes, an ingredient that represents 22.9% of the manufacturing recipe, with ice cubes from the same extract aiming to obtain a polyphenol enriched product. The results showed a higher content of polyphenols in sausages with extract (VSe; 568.92 μg/g) and microcapsules (VSm; 523.03 μg/g) than in the control ones (455.41 μg/g), with significant differences for 2,4-dihydroxybenzoic acid, protocatechuic acid, and 1-O-galloyl-β-D-glucose. However, because of the oxidative stress caused to the microcapsules by the extract's spray drying, VSm had the highest oxidation state. PV and TBARS levels varied with storage time in all formulations, but given the short period tested, they were well below the allowed/recommended limit. The extract, as such, negatively affected the appearance, odor, and taste of Vienna sausages. The microcapsules, instead, determined an increase in their acceptance rate among consumers; they also prevented moisture loss and color changes during storage. In conclusion, microcapsules are more suitable for use as a polyphenol enrichment ingredient in Vienna sausages than the extract.
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Affiliation(s)
- Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Maria Jenica Urs
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Maria-Ioana Socaciu
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
| | - Vlad Mureșan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Dorin Țibulcă
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (M.F.); (M.J.U.); (M.-I.S.); (V.M.); (D.Ț.)
| | - Szabolcs Fogarasi
- Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania;
| | - Carmen Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.); (C.S.)
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9
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Su Q, Raza SHA, Gao Z, Zhang F, Wu Z, Ji Q, He T, Aloufi BH, El-Mansi AA, Eldesoqui M, Sabir DK, Gui L. Profiling and functional analysis of circular RNAs in yaks intramuscular fat. J Anim Physiol Anim Nutr (Berl) 2024. [PMID: 38432684 DOI: 10.1111/jpn.13947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 02/13/2024] [Accepted: 02/18/2024] [Indexed: 03/05/2024]
Abstract
Circular RNAs (circRNAs) are a new class of endogenous RNA regulating gene expression. However, the regulatory mechanisms of lipid metabolism in yaks involved in circRNAs remain poorly understood. The IMF plays a crucial role in the quality of yak meat, to greatly improve the meat quality. In this study, the fatty acid profiles of yak IMF were determined and circRNAs were sequenced. The results showed that the total of polyunsaturated fatty acid (PUFA) content of adult yak muscle was significantly higher than that in yak calves (p < 0.05). A total of 29,021 circRNAs were identified in IMF tissue, notably, 99 differentially expressed (DE) circRNAs were identified, to be associated with fat deposition, the most significant of which were circ_12686, circ_6918, circ_3582, ci_106 and ci_123 (A circRNA composed of exons is labelled 'circRNA' and a circRNA composed of introns is labelled 'ciRNA'). KEGG pathway enrichment analysis showed that the differential circRNAs were enriched in four pathways associated with fat deposition (e.g., the peroxisome proliferator-activated receptor signalling, fatty acid degradation, sphingolipid metabolism and sphingolipid signalling pathways). We also constructed co-expression networks of DE circRNA-miRNA using high-throughput sequencing in IMF deposition, from which revealed that ci_106 target binding of bta-miR-130b, bta-miR-148a, bta-miR-15a, bta-miR-34a, bta-miR-130a, bta-miR-17-5p and ci_123 target binding of bta-miR-150 were involved in adipogenesis. The study revealed the role of the circRNAs in the IMF deposition in yak and its influence on meat quality the findings demonstrated the circRNA differences in the development of IMF with the increase of age, thus providing a theoretical basis for further research on the molecular mechanism of IMF deposition in yaks.
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Affiliation(s)
- Quyangangmao Su
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - Sayed Haidar Abbas Raza
- Guangdong Provincial Key Laboratory of Food Quality and Safet, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, China
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhanhong Gao
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - Fengshuo Zhang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - ZhenLing Wu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - QiuRong Ji
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - TingLi He
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
| | - Bandar Hamad Aloufi
- Biology Department, Faculty of Science, University of Ha'il, Ha'il, Saudi Arabia
| | - Ahmed A El-Mansi
- Biology Department, Faculty of Science, King Khalid University, Abha, Saudi Arabia
| | - Mamdouh Eldesoqui
- Department of Basic Medical Sciences, College of Medicine, AlMaarefa University, Diriyah, Riyadh, Saudi Arabia
- Department of Human Anatomy and Embryology, Faculty of Medicine, Mansoura University, Mansoura, Egypt
| | - Deema Kamal Sabir
- Department of Medical Surgical Nursing, College of Nursing, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, People's Republic of China
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10
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Song R, Yao X, Jing F, Yang W, Wu J, Zhang H, Zhang P, Xie Y, Pan X, Zhao L, Wu C. Effects of Five Lipid Sources on Growth, Hematological Parameters, Immunity and Muscle Quality in Juvenile Largemouth Bass ( Micropterus salmoides). Animals (Basel) 2024; 14:781. [PMID: 38473166 DOI: 10.3390/ani14050781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated the effects of fish oil (FO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO) and lard oil (LO) on growth, immunity and muscle quality in juvenile largemouth bass. After 8 weeks, the results showed that FO and RO could increase weight gain and serum alkaline phosphatase and apelin values compared with LO (p < 0.05). Except lower crude lipid contents, higher amounts of n-3 polyunsaturated fatty acids (15.83% and 14.64%) were present in the dorsal muscle of the FO and RO groups. Meanwhile, FO and RO could heighten mRNA levels of immune defense molecules (lysozyme, hepcidin, and transforming growth factor β1) compared with PO (p < 0.05). While SO could increase potential inflammatory risk via rising counts of white blood cells, platelets, neutrophils and monocytes, and mRNA levels of interleukins (IL-1β, IL-8, IL-12 and IL-15), FO and RO could improve hardness, chewiness and springiness through increasing amounts of hydroxyproline, collagen and lysyl oxidase, and mRNA levels of collagen 1α2 and prolyl hydroxylase in the fish dorsal muscle. Moreover, FO and RO could improve firmness through increasing glycogen and glycogen synthase 1 levels when compared with LO (p < 0.05). Therefore, these results could provide dietary lipid source references during the feeding process of adult largemouth bass.
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Affiliation(s)
- Rui Song
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Xinfeng Yao
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Futao Jing
- Shandong Fisheries Development and Resources Conservation Center, 162 Jiefang Road, Jinan 250013, China
| | - Wenxue Yang
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Jiaojiao Wu
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Hao Zhang
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Penghui Zhang
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Yuanyuan Xie
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Xuewen Pan
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Long Zhao
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Chenglong Wu
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
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11
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Lee M, Park S, Choi B, Choi W, Lee H, Lee JM, Lee ST, Yoo KH, Han D, Bang G, Hwang H, Koh WG, Lee S, Hong J. Cultured meat with enriched organoleptic properties by regulating cell differentiation. Nat Commun 2024; 15:77. [PMID: 38167486 PMCID: PMC10762223 DOI: 10.1038/s41467-023-44359-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 12/11/2023] [Indexed: 01/05/2024] Open
Abstract
Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.
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Affiliation(s)
- Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sohyeon Park
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Bumgyu Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Woojin Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Hyun Lee
- Department of Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
| | - Jeong Min Lee
- Department of Applied Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
| | - Seung Tae Lee
- Department of Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
- Department of Applied Animal Life Science, Kangwon National University, 1 Kangwondaehak-gil, Chuncheon-si, Gangwon-do, 24341, Republic of Korea
| | - Ki Hyun Yoo
- Simple Planet, 805, 34, sangwan 12-gil, Seongdong-gu, Seoul, 04790, Republic of Korea
| | - Dongoh Han
- Simple Planet, 805, 34, sangwan 12-gil, Seongdong-gu, Seoul, 04790, Republic of Korea
| | - Geul Bang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Cheongju, 28119, Republic of Korea
| | - Heeyoun Hwang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Cheongju, 28119, Republic of Korea
- Critical Diseases Diagnostics Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, 34141, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sangmin Lee
- School of Mechanical Engineering, Chung-ang University, 84, Heukseok-ro, Dongjak-gu, Seoul, 06974, Republic of Korea.
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea.
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12
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Mu S, Ni N, Zhu Y, Boesveldt S, Stieger M. How volatile composition facilitates olfactory discrimination of fat content in beef and pork. Food Res Int 2023; 174:113637. [PMID: 37986482 DOI: 10.1016/j.foodres.2023.113637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored. In this study, beef and pork samples were prepared (raw and roasted) with low (muscle tissue; raw: 2-5%; roasted: 5%), medium (muscle tissue with lard; raw: 25-30%; roasted: 36-44%), and high (lard; raw: 40-42%; roasted: 69-70%) fat content. Olfactory triangle discrimination tests and ranking tests were performed to explore whether humans can discriminate and rank fat content of the samples through orthonasal olfaction. Headspace-Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) was used to characterize the volatile compound composition of the headspace of samples differing in fat content. Partial least-squares regression and partial least squares-discriminant analysis were performed to determine the volatile compounds that were responsible for olfactory fat content discrimination. We found that fat content in both raw and roasted samples can be distinguished through orthonasal olfaction. Perceived odor differences did not always contribute to olfactory identification of fat content. Roasted beef and pork meats with higher fat content had more abundant fatty acids, aldehydes, and ketones. Phthalic acid, isobutyl 2-ropylpentyl ester, and carbon disulfide facilitated the olfactory discrimination of fat content in raw pork and beef samples. 2-Methyl-propanal, benzaldehyde, 1-hydroxy-2-propanone, 2,3-pentanedione, 2,5-octanedione, and 2-butanone contributed to odor differences of roasted beef samples differing in fat content. We conclude that beef and pork samples differing in fat content differ in volatile compound composition of the headspace, and that these differences facilitate discrimination between samples differing in fat content based on olfaction alone.
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Affiliation(s)
- Shuo Mu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Nan Ni
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Yuting Zhu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
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13
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Sun Y, Wu Y, Liu B, Chen R, Qiao Y, Zhang Q, Li Q, Wang X, Wang Z. Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS. Food Chem X 2023; 19:100760. [PMID: 37780337 PMCID: PMC10534127 DOI: 10.1016/j.fochx.2023.100760] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 10/03/2023] Open
Abstract
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the differences among them. The results showed that human milk contained high levels of esters, particularly fatty acid ethyl esters, which contribute to its unique flavor. The four substances that had the highest flavor contribution in all species were identified as 2,3-butanedione, trimethylamine, isophorone, and acetaldehyde. Furthermore, the analysis of differences revealed that thermal-oxidation of lipids could explain the variation between human milk and other species in terms of flavor compounds. The key differential flavor compounds identified in milk from all species were trimethylamine, propanal, 1-pentanol, pyridine 2-methyl, and 2-butanone. These findings can potentially aid in developing formulas that better meet the taste needs of infants.
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Affiliation(s)
- Yinggang Sun
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanzhi Wu
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Ben Liu
- Huishan Dairy Group, No.111A Huanghe South Street, Huanggu District, Shenyang 110031, China
| | - Rui Chen
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanjun Qiao
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Qiu Zhang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Qian Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaowei Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Zeying Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
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14
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Karatosidi D, Ligda C, Colonna MA, Avgeris E, Tarricone S. Meat Quality in Katerini and Podolian Young Bulls Raised on Pasture: A Comparison between Organic Production Systems in Greek and Italian Environments. Animals (Basel) 2023; 13:3102. [PMID: 37835708 PMCID: PMC10571818 DOI: 10.3390/ani13193102] [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: 09/08/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Local and typical agri-food products (TAP) are receiving increasing interest from consumers, since they are perceived as genuine, healthy and tasty because they are produced under environmentally friendly farming systems. This has aroused a renewed interest among breeders from the inner regions of Italy and Greece toward autochthonous animal populations, such as Greek Katerini and Italian Podolian cattle. Twenty animals were used, divided into two homogeneous groups of ten subjects per each genotype. Animals were fed only on natural pasture and were slaughtered at 18 months of age. Meat from the Katerini young bulls showed a lower a* value, higher moisture and was leaner, and its fat was richer in n-3 fatty acids and had a better n-6/n-3 ratio. Meat from Podolian young bulls was more tender and showed a higher redness value and a significantly greater MUFA concentration. This preliminary study provides a contribution to the local actors and relevant authorities to develop a conservation program for the endangered Katerini breed based on the nutritional and sensorial characterization of its products.
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Affiliation(s)
- Despoina Karatosidi
- Research Institute of Animal Science, Hellenic Agricultural Organization-DIMITRA, 58100 Giannitsa, Greece
| | - Christina Ligda
- Veterinary Research Institute, Hellenic Agricultural Organization-DIMITRA, 60458 Thessaloniki, Greece;
| | - Maria Antonietta Colonna
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy;
| | - Efthymios Avgeris
- Panellinia Enosi Ektropheon Autochthonon Fylon Agrotikon Zoon-PEEAFAZ, S. Sarafi 30, 42100 Trikala, Greece;
| | - Simona Tarricone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy;
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15
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Zhu Y, Hamill RM, Mullen AM, Kelly AL, Gagaoua M. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics. J Proteomics 2023; 286:104953. [PMID: 37390894 DOI: 10.1016/j.jprot.2023.104953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 07/02/2023]
Abstract
Beef sensory quality comprises a suite of traits, each of which manifests its ultimate phenotype through interaction of muscle physiology with environment, both in vivo and post-mortem. Understanding variability in meat quality remains a persistent challenge, but omics studies to uncover biological connections between natural variability in proteome and phenotype could provide validation for exploratory studies and offer new insights. Multivariate analysis of proteome and meat quality data from Longissimus thoracis et lumborum muscle samples taken early post-mortem from 34 Limousin-sired bulls was conducted. Using for the first-time label-free shotgun proteomics combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS), 85 proteins were found to be related with tenderness, chewiness, stringiness and flavour sensory traits. The putative biomarkers were classified in five interconnected biological pathways; i) muscle contraction, ii) energy metabolism, iii) heat shock proteins, iv) oxidative stress, v) regulation of cellular processes and binding. Among the proteins, PHKA1 and STBD1 correlated with all four traits, as did the GO biological process 'generation of precursor metabolites and energy'. Optimal regression models explained a high level (58-71%) of phenotypic variability with proteomic data for each quality trait. The results of this study propose several regression equations and biomarkers to explain the variability of multiple beef eating quality traits. Thanks to annotation and network analyses, they further suggest protein interactions and mechanisms underpinning the physiological processes regulating these key quality traits. SIGNIFICANCE: The proteomic profiles of animals with divergent quality profiles have been compared in numerous studies; however, a wide range of phenotypic variation is required to better understand the mechanisms underpinning the complex biological pathways correlated with beef quality and protein interactions. We used multivariate regression analyses and bioinformatics to analyse shotgun proteomics data to decipher the molecular signatures involved in beef texture and flavour variations with a focus on multiple quality traits. We developed multiple regression equations to explain beef texture and flavour. Additionally, potential candidate biomarkers correlated with multiple beef quality traits are suggested, which could have utility as indicators of beef overall sensory quality. This study explained the biological process responsible for determining key quality traits such as tenderness, chewiness, stringiness, and flavour in beef, which will provide support for future beef proteomics studies.
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Affiliation(s)
- Yao Zhu
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Ruth M Hamill
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland.
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
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16
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Abbasi-Moayed S, Orouji A, Hormozi-Nezhad MR. Multiplex Detection of Biogenic Amines for Meat Freshness Monitoring Using Nanoplasmonic Colorimetric Sensor Array. BIOSENSORS 2023; 13:803. [PMID: 37622889 PMCID: PMC10452313 DOI: 10.3390/bios13080803] [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: 06/17/2023] [Revised: 07/27/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023]
Abstract
Biogenic amines (BAs) were presented as significant markers for the evaluation of the spoilage of meat and meat products. In this work, a colorimetric sensor array was developed for the discrimination and detection of spermine (SP), spermidine (SD), histamine (HS), and tryptamine (TP) as important BAs in food assessment. For this aim, two important spherical plasmonic nanoparticles, namely gold nanoparticles (AuNPs) and silver nanoparticles (AgNPs), were utilized as the sensing elements of the probes. The cross-reactive interaction of the target biogenic amines and the plasmonic nanoparticles caused the aggregation-induced UV-Vis spectra changes, which were accompanied by visual color variation in the solution. The collected responses were analyzed by principal component analysis-linear discrimination analysis (PCA-LDA) to classify the four BAs. This colorimetric sensor array can also discriminate between the individual BAs and their mixture accurately. Partial least squares regression (PLS-R) was also utilized for quantitative analysis of the BAs. The wide linear concentration ranges of 0.1-10.0 µM for the four BAs and desirable figures of merits (FOMs) showed the potential of the developed sensor for quantitative detection of the BAs. Finally, the practical ability of the developed probe was studied by the determination of the BAs in the meat samples, which successfully proved the potential of the colorimetric sensor array in a food sample.
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Affiliation(s)
- Samira Abbasi-Moayed
- Department of Analytical Chemistry, Faculty of chemistry, Kharazmi University, Tehran 15719-14911, Iran
| | - Afsaneh Orouji
- Department of Chemistry, Sharif University of Technology, Tehran 11155-9516, Iran;
| | - Mohammad Reza Hormozi-Nezhad
- Department of Chemistry, Sharif University of Technology, Tehran 11155-9516, Iran;
- Institute for Nanoscience and Nanotechnology, Sharif University of Technology, Tehran 11155-9516, Iran
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17
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Cho E, Kim M, Cho S, So HJ, Lee KT, Cha J, Jin D, Lee JH. A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:735-747. [PMID: 37970507 PMCID: PMC10640945 DOI: 10.5187/jast.2023.e1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/28/2022] [Accepted: 01/02/2023] [Indexed: 11/17/2023]
Abstract
The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed. SNPs were shown to be significant in 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). These SNPs were mostly located on chromosome 10 and around the following genes: ACSS3, BTG1, MCEE, PPARGC1A, ACSL4, ELOVL4, CYB5R4, ME1, and TRPM1. Both oleic acid and arachidonic acid contained the candidate genes: MCEE and TRPM1. These two fatty acids are antagonistic to each other and have been identified as traits that contribute to the production of volatile fatty acids. The results of this study improve our understanding of the genetic mechanisms through which fatty acids in chicken affect the meat flavor.
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Affiliation(s)
- Eunjin Cho
- Department of Bio-AI Convergence, Chungnam
National University, Daejeon 34134, Korea
| | - Minjun Kim
- Division of Animal & Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Sunghyun Cho
- Research and Development Center,
Insilicogen Inc., Yongin 19654, Korea
| | - Hee-Jin So
- Department of Food Science and Technology,
Chungnam National University, Daejeon 34134, Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology,
Chungnam National University, Daejeon 34134, Korea
| | - Jihye Cha
- Animal Genome & Bioinformatics,
National Institute of Animal Science, Rural Development
Administration, Wanju 55365, Korea
| | - Daehyeok Jin
- Animal Genetic Resources Research Center,
National Institute of Animal Science, Rural Development
Administration, Hamyang 50000, Korea
| | - Jun Heon Lee
- Department of Bio-AI Convergence, Chungnam
National University, Daejeon 34134, Korea
- Division of Animal & Dairy Science,
Chungnam National University, Daejeon 34134, Korea
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18
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Wang F, Zha Z, He Y, Li J, Zhong Z, Xiao Q, Tan Z. Genome-Wide Re-Sequencing Data Reveals the Population Structure and Selection Signatures of Tunchang Pigs in China. Animals (Basel) 2023; 13:1835. [PMID: 37889708 PMCID: PMC10252034 DOI: 10.3390/ani13111835] [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: 04/10/2023] [Revised: 05/26/2023] [Accepted: 05/30/2023] [Indexed: 09/29/2023] Open
Abstract
Tunchang pig is one population of Hainan pig in the Hainan Province of China, with the characteristics of delicious meat, strong adaptability, and high resistance to diseases. To explore the genetic diversity and population structure of Tunchang pigs and uncover their germplasm characteristics, 10 unrelated Tunchang pigs were re-sequenced using the Illumina NovaSeq 150 bp paired-end platform with an average depth of 10×. Sequencing data from 36 individuals of 7 other pig breeds (including 4 local Chinese pig breeds (5 Jinhua, 5 Meishan, 5 Rongchang, and 6 Wuzhishan), and 3 commonly used commercial pig breeds (5 Duorc, 5 Landrace, and 5 Large White)) were downloaded from the NCBI public database. After analysis of genetic diversity and population structure, it has been found that compared to commercial pigs, Tunchang pigs have higher genetic diversity and are genetically close to native Chinese breeds. Three methods, FST, θπ, and XP-EHH, were used to detect selection signals for three breeds of pigs: Tunchang, Duroc, and Landrace. A total of 2117 significantly selected regions and 201 candidate genes were screened. Gene enrichment analysis showed that candidate genes were mainly associated with good adaptability, disease resistance, and lipid metabolism traits. Finally, further screening was conducted to identify potential candidate genes related to phenotypic traits, including meat quality (SELENOV, CBR4, TNNT1, TNNT3, VPS13A, PLD3, SRFBP1, and SSPN), immune regulation (CD48, FBL, PTPRH, GNA14, LOX, SLAMF6, CALCOCO1, IRGC, and ZNF667), growth and development (SYT5, PRX, PPP1R12C, and SMG9), reproduction (LGALS13 and EPG5), vision (SLC9A8 and KCNV2), energy metabolism (ATP5G2), cell migration (EPS8L1), and olfaction (GRK3). In summary, our research results provide a genomic overview of the genetic variation, genetic diversity, and population structure of the Tunchang pig population, which will be valuable for breeding and conservation of Tunchang pigs in the future.
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Affiliation(s)
| | | | | | | | | | - Qian Xiao
- School of Animal Science and Technology, Hainan University, Haikou 570228, China; (F.W.)
| | - Zhen Tan
- School of Animal Science and Technology, Hainan University, Haikou 570228, China; (F.W.)
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19
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Güler Z, Dursun A. Adipose tissues of fat-tailed sheep reared in highland or lowland: Fatty acids and volatile compounds. Small Rumin Res 2023. [DOI: 10.1016/j.smallrumres.2023.106956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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20
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Xi L, Sun Y, Jiang S, Wen C, Ding W. Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon. ULTRASONICS SONOCHEMISTRY 2023; 96:106424. [PMID: 37156160 DOI: 10.1016/j.ultsonch.2023.106424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/19/2023] [Accepted: 04/28/2023] [Indexed: 05/10/2023]
Abstract
The curing stage is of great importance in flavor formation during Chinese bacon processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat products. In this study, GC-MS and electronic nose were used to analyze the influence of different power ultrasonic-assisted curing on the flavor formation of Chinese bacon. Through the analysis of phospholipid and lipase, the fundamental precursors of ultrasonic on the flavor of Chinese bacon were determined. It was found that there were differences in the flavor contour description of Chinese bacon between the ultrasonic treatment group, mainly due to the change in the W1W sensor. A total of 28 volatile compounds were detected by GC-MS, and the aldehyde content increased with ultrasonic power. PC and PE are the main flavor precursors in the curing process. This study provides a theoretical basis for improving the curing technology of Chinese bacon.
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Affiliation(s)
- Linjie Xi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunlu Wen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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21
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Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB. A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 2023; 12:foods12081709. [PMID: 37107504 PMCID: PMC10137571 DOI: 10.3390/foods12081709] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.
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Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Jeanne LeBlanc
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Christopher Ritchie
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON NQG 2W1, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
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22
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Semwogerere F, Chikwanha OC, Katiyatiya CLF, Marufu MC, Mapiye C. Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake. Meat Sci 2023; 198:109114. [PMID: 36682284 DOI: 10.1016/j.meatsci.2023.109114] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 01/11/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
Wether goats (n = 7) were fed finishing diets containing either 0, 25, 50, 75 or 100 g/kg DM of hempseed cake (HSC) substituting soybean meal to evaluate chevon fatty acid, volatile and oxidative profiles. Feeding HSC diets linearly decreased (P < 0.05) chevon c9-16:1, 16:0, total saturated FA (SFA) and protein oxidation but linearly increased (P < 0.05) t9-18:1, t11-18:1, conjugated linoleic acids, n-3 polyunsaturated FA (PUFA), individual long-chain n-6 PUFA and antioxidant activity. On day 1 and 7 of retail display, diets containing 75 and 100 g/kg DM HSC had greater (P < 0.05) TBARS than the other diet × day interactions. Addition of HSC to the diet increased (P < 0.05) and preserved (P < 0.05) chevon contents of hexanal and methyl caprate throughout the retail display period. Overall, feeding HSC up to 100 g/kg DM enhances chevon profiles of healthful PUFA, desirable flavor volatiles and protein shelf-stability.
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Affiliation(s)
- Farouk Semwogerere
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Munyaradzi C Marufu
- Department of Veterinary Tropical Diseases, Faculty of Veterinary Science, University of Pretoria, Onderstepoort 0110, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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23
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Liu W, Luo X, Huang Y, Zhao M, Liu T, Wang J, Feng F. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Res Int 2023; 167:112685. [PMID: 37087258 DOI: 10.1016/j.foodres.2023.112685] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/27/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
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24
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Santos MJ, Correia E, Vilela A. Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks. Foods 2023; 12:foods12051018. [PMID: 36900535 PMCID: PMC10000705 DOI: 10.3390/foods12051018] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amylase activity and in-mouth pH. It was possible to see that the pH values (drink and saliva) differed significantly from the pH values of the initial drinks. Moreover, the α-amylase activity was significantly higher when the panel members tasted a colorless brandy, namely Grappa. Red wine and wood-aged brandy also induced greater α-amylase activity than white wine and blonde beer. Additionally, tawny port wine induced greater α-amylase activity than red wine. The flavor characteristics of red wines due to skin maceration and the contact of the brandy with the wood can cause a synergistic effect between beverages considered "tastier" and the activity of human α-amylase. We can conclude that saliva-beverage chemical interactions may depend on the saliva composition but also on the chemical composition of the beverage, namely its constitution in acids, alcohol concentration, and tannin content. This work is an important contribution to the e-flavor project, the development of a sensor system capable of mimicking the human perception of flavor. Furthermore, a better understanding of saliva-drink interactions allow us to comprehend which and how salivary parameters can contribute to taste and flavor perception.
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Affiliation(s)
- Maria João Santos
- Department of Agronomy, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
- Correspondence:
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25
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Liao Y, Ding Y, Wu Y, Du Q, Xia J, Jia J, Lin H, Benjakul S, Zhang B, Hu Y. Analysis of volatile compounds and flavor fingerprint in hairtail ( Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Front Nutr 2023; 9:1088128. [PMID: 36712508 PMCID: PMC9875018 DOI: 10.3389/fnut.2022.1088128] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 12/13/2022] [Indexed: 01/13/2023] Open
Abstract
In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-drying. Physicochemical indices, such as moisture content and thiobarbituric acid reactive substances (TBARS), were also detected. Flavor fingerprints were studied and developed to distinguish the samples of fresh hairtails (0 day) from air-dried hairtails (2 and 4 days). A total of 75 volatile organic compounds (VOCs) were identified in hairtails, in which alcohols, aldehydes, ketones, and esters were the principal contributors to the formation of the overall flavor of hairtails during air-drying. Seven flavor compounds (ethanol, 3-methyl-1-butanol, 1-pentanol, hexanal, octanal, benzaldehyde, and 3-methylbutanal), two flavor compounds (acetoin and dimethyl sulfide), and eight flavor compounds (1-hexanol, 1-octen-3-ol, nonanal, heptanal, 2-heptanone, ethyl acetate, trimethylamine, and ammonia) were identified in 0, 2, and 4 air-dried hairtails as biomarkers, respectively. The results showed that HS-GC-IMS could detect VOCs in different air-dried hairtails rapidly and comprehensively.
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Affiliation(s)
- Yueqin Liao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yixuan Ding
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Qi Du
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jiangyue Xia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Junqi Jia
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Huimin Lin
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan, China,*Correspondence: Huimin Lin ✉ ; ✉
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan, China,Bin Zhang ✉ ; ✉
| | - Yi Hu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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26
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Quadros DG, Whitney TR, Kerth CR, Miller R, Tolleson DR, Redden RR, Xu W. Intake, growth performance, carcass traits, and meat quality of feedlot lambs fed novel anthocyanin-rich corn cobs. Transl Anim Sci 2023; 7:txac171. [PMID: 36816827 PMCID: PMC9930730 DOI: 10.1093/tas/txac171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023] Open
Abstract
Feeding anthocyanin- and antioxidant-rich forages to sheep and dairy cows can improve performance and product quality. The objective of this study was to evaluate the impact of feeding anthocyanin-rich (Hi-A) corn cobs on the growth performance and meat quality of lambs. A total of 30 eight-month-old Rambouillet ewe lambs (body weight 30.7 ± 1.2 kg) were fed for 63 days with three diets consisting of 80% concentrate and 20% roughage: Hi-A corn cobs (Hi-A), regular corn cobs (Low-A), and bermudagrass hay (BGH). A completely randomized design trial with 10 lambs per treatment was used. Data were collected on dry matter intake (DMI), body weight (BW), average daily gain (ADG), gain:feed ratio (G:F), carcass traits, meat color, fatty acid (FA) profile, volatile aroma compounds, and sensory panels. After feeding for 63 days, lambs were harvested, and the carcasses were evaluated. Boneless lamb loin chops were fabricated and submitted to FA, aroma, and sensory analysis. The corn cob diets did not affect BW, ADG, or G:F of the lambs compared to BGH diet, but DMI (P < 0.01) was decreased. The dressing percentage was greater (P < 0.05) in lambs fed BGH than in those fed Hi-A, while lambs fed Low-A did not differ from the other two diets. Loin chop instrumental color characteristics were not influenced by diets, except the hue angle, which was greater (P < 0.05) in lambs fed Hi-A than Low-A, while BGH did not differ from lambs fed either cob diet. There was no significant difference in the meat fatty acid profile. Five volatile compounds were affected by diets. The 2-butanone (P = 0.07) and 2,3-butanedione (P = 0.05) were greater in chops from lambs fed BGH relative to lambs fed Hi-A and neither differed (P > 0.05) from lambs fed Low-A diet. The 2-propanone was greater (P = 0.01) in chops from lambs fed BGH than in those fed either the Low-A or Hi-A diets. Both 3-methyl-butanal and methyl benzene were lower (P = 0.01 and P = 0.02, respectively) in chops from lambs fed the Hi-A diet than in those fed either the BGH or Low-A diet. Replacing 20% bermudagrass hay with corn cobs in the diets of feedlot lambs did not affect sheep growth performance, meat fatty acid profile, sensory traits, and most carcass characteristics and meat color parameters. Hi-A corn diet improved aroma in cooked boneless loin chops, but sensory traits were not affected. This study showed the Hi-A corn cobs can be safely used for roughage and feed for lambs and for improving meat aroma in cooked boneless loin chops.
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Affiliation(s)
| | | | - Chris R Kerth
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
| | - Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843, USA
| | | | - Reid R Redden
- Texas A&M AgriLife Research, San Angelo, TX 76901, USA
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27
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Zhan J, Gu Z, Wang H, Liu Y, Wang L, Huang L, Huo J, Wu Y. Effects of rutin supplementation on growth performance, slaughter performance, serum parameters, and meat quality of Nubian goats. Anim Sci J 2023; 94:e13819. [PMID: 36894312 DOI: 10.1111/asj.13819] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 03/11/2023]
Abstract
Previous studies found that rutin can improve production performance of sheep and dairy cows. However, it is not clear whether rutin has similar effects in goats. Hence, the aim of this experiment was to study the effects of rutin supplementation on growth performance, slaughter performance, serum parameters, and meat quality of Nubian goats. A total of 36 healthy Nubian ewes were randomly divided into three groups. Goats were fed the basal diet supplemented with 0 (R0), 25 (R25), and 50 (R50) mg rutin per kg of diet. The growth performance and slaughter performance of goats had no significant difference among three groups. The meat pH45min and moisture were significantly higher in the R25 group than the R50 group (p < 0.05), but the color value b* and contents of C14:0, C16:0, C18:0, C18:1n9c, C20:1, saturated fatty acid (SFA), and monounsaturated fatty acid (MSFA) in meat had an opposite outcome. The dressing percentage had an increasing tendency in the R25 group compared with the R0 group (0.05 < p < 0.10), but the shear force, water loss rate and crude protein of meat had opposite results. In conclusion, rutin could not affect the growth performance and slaughter performance of goats; low levels could possibly improve meat quality.
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Affiliation(s)
- Jinshun Zhan
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
| | - Zhiyong Gu
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
- College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin, China
| | - Haibo Wang
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yuhang Liu
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Liyuan Wang
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Liewu Huang
- Jiujiang Daye Animal Husbandry Co., Ltd, Xiushui, China
| | - Junhong Huo
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
| | - Yanping Wu
- Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang, China
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Inulin and Chinese Gallotannin Affect Meat Quality and Lipid Metabolism on Hu Sheep. Animals (Basel) 2022; 13:ani13010160. [PMID: 36611769 PMCID: PMC9817504 DOI: 10.3390/ani13010160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
The aim of this study was to investigate the impacts of inulin and Chinese gallotannin on the meat fatty acids and urinary metabolites in sheep. Twenty-four healthy (25.80 ± 3.85 kg) weaned Hu lambs of approximately 4.5 months old were equally divided into four groups: control group (basal diet), treatment group I (basal diet + 0.1% inulin), treatment group II (basal diet + 0.1% inulin + 2% Chinese gallotannin), and treatment group III (basal diet + 0.1% inulin + 2% Chinese gallotannin + 4% PEG). The contents of myristic acid (C14:0) and palmitic acid (C16:0) were found to be lower in treatment group II than in the control group (p < 0.05). Moreover, the palmitoleic acid (C16:1) content in treatment group II was notably higher than that in the control group (p < 0.05), while the elaidic acid (C18:1n9t) content in treatment group II was higher than that in other groups (p < 0.05). Besides, the linoleic acid (C18:2n6c) content was higher in the treatment II and control groups than in the treatment I and III groups. Furthermore, compared with the control group, both 4-pyridoxic acid and creatinine in treatment groups I and II were upregulated (p < 0.05), while other metabolites, such as nicotinuric acid, l-threonine, palmitic acid, and oleic acid, were drastically downregulated (p < 0.05). These differential metabolites were found to be mainly involved in nicotinate and nicotinamide metabolism (ko00760), vitamin B6 metabolism (ko00750), and the fatty acid biosynthesis pathway (ko00061). It is concluded that the combination of inulin and Chinese gallotannin in the diet could improve the energy and lipid metabolism of sheep, which may improve both mutton quality and production performance.
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Mitić R, Cantoni F, Börlin CS, Post MJ, Jackisch L. A simplified and defined serum-free medium for cultivating fat across species. iScience 2022; 26:105822. [PMID: 36636339 PMCID: PMC9830212 DOI: 10.1016/j.isci.2022.105822] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 11/15/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Cultivated meat is a promising technology with the potential to mitigate the ethical and environmental issues associated with traditional meat. Fat plays a key role in the meat flavor; therefore, development of suitable adipogenic protocols for livestock is essential. The traditional adipogenic cocktail containing IBMX, dexamethasone, insulin and rosiglitazone is not food-compatible. Here, we demonstrate that of the four inducers only insulin and rosiglitazone are necessary in both serum-free (DMAD) and serum-containing media, with DMAD outperforming FBS. Two glucocorticoid receptor activators, progesterone and hydrocortisone, found in DMAD and FBS, affect differentiation homogeneity, without playing an essential role in activating adipogenic genes. Importantly, this protocol leads to mature adipocytes in 3D culture. This was demonstrated in both media types and in four species: ruminant and monogastric. We therefore propose a simplified one-step adipogenic protocol which, given the replacement of rosiglitazone by a food-compatible PPARγ agonist, is suitable for making cultivated fat.
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Affiliation(s)
- Rada Mitić
- Mosa Meat B.V., Maastricht, Limburg 6229 PM, the Netherlands
- Department of Physiology, Maastricht University, Maastricht, Limburg 6211 LK, the Netherlands
| | | | | | - Mark J. Post
- Mosa Meat B.V., Maastricht, Limburg 6229 PM, the Netherlands
- Department of Physiology, Maastricht University, Maastricht, Limburg 6211 LK, the Netherlands
| | - Laura Jackisch
- Mosa Meat B.V., Maastricht, Limburg 6229 PM, the Netherlands
- Corresponding author
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Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F 1 Crossbred Lambs. Foods 2022; 11:foods11244076. [PMID: 36553818 PMCID: PMC9778286 DOI: 10.3390/foods11244076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F1 lambs, thus providing a reference for high-quality mutton production.
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Zhang XY, Yuan ZH, Li FD, Yue XP. Integrating transcriptome and metabolome to identify key genes regulating important muscular flavour precursors in sheep. Animal 2022; 16:100679. [PMID: 36481351 DOI: 10.1016/j.animal.2022.100679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/13/2022] Open
Abstract
Flavour precursors are the basis of meat flavour, and their metabolism is regulated by a variety of enzymes. Thus, it is of great significance to identify the key genes related to meat flavour precursors. In this study, the difference in flavour precursors and transcriptome between Hu sheep and Dorper with different intramuscular fat (IMF) content were investigated using widely targeted metabolomics and RNA-sequencing technologies. Then, the key genes regulating the metabolism of vital precursors were explored by integrating transcriptome and metabolome. Consequently, 594 metabolites were detected in sheep longissimus dorsi, and 76 differentially abundant metabolites (DAMs) were identified between Hu sheep and Dorper. No DAMs were observed between distinct IMF content groups within each breed. A total of 10 lysophospholipids (LPs), including four lysophospholipid ethanolamines and six lysophospholipid cholines, were identified as the main differential precursors between Hu sheep and Dorper. Furthermore, the weighted gene coexpression network analysis uncovered three differentially coexpression modules that were significantly associated with the content of differential LPs in Dorper. From the three modules, GLB1, PLD3, LPCAT2, DGKE, ACOT7, and CH25H genes were identified as key genes regulating the metabolism of LPs. This work provides an insight into understanding the difference in flavour between different sheep breeds, as well as a basis for further exploring the regulatory mechanism of key genes on LPs.
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Affiliation(s)
- X Y Zhang
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China
| | - Z H Yuan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou 225000, PR China
| | - F D Li
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China
| | - X P Yue
- State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, PR China.
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Dias Junior PCG, dos Santos IJ, do Nascimento FL, Paternina EA, Alves BA, Pereira IG, Ramos AL, Alvarenga TI, Furusho-Garcia IF. Macadamia oil and vitamin E for lambs: performance, blood parameters, meat quality, fatty acid profile and gene expression. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wang X, Xu R, Tong X, Zeng J, Chen M, Lin Z, Cai S, Chen Y, Mo D. Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomics. Food Chem 2022; 405:134882. [DOI: 10.1016/j.foodchem.2022.134882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 11/11/2022]
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Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics. Animals (Basel) 2022; 12:ani12202814. [PMID: 36290199 PMCID: PMC9597711 DOI: 10.3390/ani12202814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 11/17/2022] Open
Abstract
Simple Summary With the development of living standards, consumers are paying more and more attention to meat quality and flavor. When consumers choose meat, they directly pay attention to meat quality and flavor, so the meat quality and flavor directly decide meat price and sales volume. Better meat quality and flavor are the crucial factors that increase the additional value of meat. Because of its special nutritional value and taste, yak meat is popular with consumers. The intramuscular lipids can greatly affect the meat quality and flavor, but there is no report on the effect of lipids in yak muscle on the meat quality and flavor. In this study, we studied the characterization of lipids in yak muscle under different feeding systems and further explored the key lipids affecting yak meat quality and flavor. This study can provide new insight into the improvement of yak meat quality and flavor. Abstract The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography–mass spectrometry (LC-MS) in this study. First, the volatile flavor compounds in longissimus dorsi (LD) of SF and GF yaks were detected by gas chromatography–mass spectrometry (GC-MS). In total 49 and 39 volatile flavor substances were detected in the LD of GF and SF yaks, respectively. The contents of pelargonic aldehyde, 3-hydroxy-2-butanone and 1-octen-3-ol in the LD of both GF and SF yaks were the highest among all detected volatile flavor compounds, and the leading volatile flavor substances in yak LD were aldehydes, alcohols and ketones. In total, 596 lipids were simultaneously identified in the LD of SF and GF yaks, and the leading lipids in the LD of both GF and SF yaks were sphingolipids (SPs), glycerolipids (GLs) and glycerophospholipids (GPs). Seventy-five significantly different lipids (SDLs) between GF and SF yaks were identified in the LD. The high content of TG(16:1/18:1/18:1), TG(16:0/17:1/18:1) and TG(16:0/16:1/18:1), PE(18:0/22:4) and PC(18:2/18:0) can improve the a* (redness) and tenderness of yak muscle. The changes in volatile flavor compounds in yak muscle were mainly caused by TG(18:1/18:1/18:2), TG(18:0/18:1/18:1), TG(16:0/17:1/18:1), TG(16:0/16:1/18:1), PC(18:2/18:0), TG(16:1/18:1/18:1), PI(18:0/20:4), TG(16:1/16:1-/18:1) and TG(17:0/18:1/18:1). The above results provide a theoretical basis for improving yak meat quality from the perspective of intramuscular lipids.
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Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition. Animals (Basel) 2022; 12:ani12192597. [PMID: 36230337 PMCID: PMC9559692 DOI: 10.3390/ani12192597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Because of its high content of polyphenolic compounds, dietary inclusion of grape pomace (GP) in finishing cattle diet could possibly enhance product quality and the health value of beef lipids. Therefore, the aim of this study was to evaluate the effects of feeding a high amount of grape pomace in finishing cattle diets on carcass traits, product quality, and fatty acid (FA) composition of beef. Jersey × Holstein crosses (n = 24) were fed either a typical finishing diet (CON) or a finishing diet containing 58% grape pomace (DM basis; HGP). Following the feeding period, animals were harvested, and carcass traits measured. Longissimus lumborum (LL) and semimembranosus (SM) muscle were then collected from each carcass for sensory quality evaluation and FA profile analysis. Hot carcass weight, backfat thickness, and preliminary and final yield grades were greater (p ≤ 0.04) for CON than HGP steers. However, there was no diet effect on rib eye area (REA), kidney, pelvic, and heart (KPH) fat, and marbling. Feeding the HGP compared to CON diet reduced lipid oxidation of LL and SM steaks over time; the malondialdehyde (MDA) concentration, which did not differ on d 0 and 2 of 8-d simulated retail display, was lower on d 4, 6 and 8 for HGP than CON steers (treatment × day of simulated display interaction; p < 0.01). Brightness (L* values) and redness (b*) were greater for LL steaks from HGP than CON steers on most days of simulated display (treatment × day of simulated display interaction; p < 0.01). In addition, the LL and SM muscle content of several FA linked to positive health outcomes in humans including 18:2 n-6, 18:2 c9t11, total conjugated linoleic acid (CLA) and total polyunsaturated fatty acid (PUFA) was also greater (p ≤ 0.02) for steers fed the HGP compared to the CON diet. In summary, current findings suggest that although it could possibly limit growth performance, feeding a high amount of grape pomace to finishing cattle could enhance both the sensory quality and the health value of beef lipids, which are key in increasing consumer acceptability of beef.
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Xia Y, Qian J, Zhao Y, Zheng B, Wei K, Peng B, Yuan J, Xing C, Yan W. Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods. J Texture Stud 2022. [DOI: 10.1111/jtxs.12718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/17/2022] [Accepted: 09/09/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Yujie Xia
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Jing Qian
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Yicheng Zhao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Bin Zheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Kaidong Wei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | | | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Changrui Xing
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Wenjing Yan
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
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Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202200033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Elena Garicano Vilar
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
| | | | - Joseph P. Kerry
- School of Food and Nutritional Science University College Cork Cork Ireland
| | - Kieran N. Kilcawley
- Food Quality & Sensory Science Department Teagasc Food Research Centre, Moorepark Ireland
- School of Food and Nutritional Science University College Cork Cork Ireland
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Li C, Al-Dalali S, Wang Z, Xu B, Zhou H. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. Food Chem 2022; 386:132728. [PMID: 35509168 DOI: 10.1016/j.foodchem.2022.132728] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 03/14/2022] [Accepted: 03/14/2022] [Indexed: 12/18/2022]
Abstract
To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) were used to analyze the volatile flavor profile of three types of WSD (containing four samples). Thirty-one and fifty volatile flavor components were identified by GC-MS and GC-IMS, including aldehydes, alcohols, esters, ketones, hydrocarbons, and others. The characteristic aroma compounds of WSD, including pentanal, hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, (E)-2-nonenal, decanal, 1-octen-3-ol, 1-octanol, 1-pentanol, ethyl acetate, d-limonene, and 2-pentylfuran, were confirmed by GC-O, odor activity values (OAVs), and aroma-recombination and omission experiments. The aroma description of these aroma-active compounds can be divided into 6 categories, namely, "fruity", "mushroom", "fat", "sweet", "faint scent" and "potato, scorch" aromas. The difference between samples was mainly caused by the differential volatile compounds, followed by the identification method.
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Affiliation(s)
- Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China
| | - Sam Al-Dalali
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Anhui Province Key Laboratory of Agricultural Products Processing, Hefei 230601, Anhui, China.
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Letcher SM, Rubio NR, Ashizawa RN, Saad MK, Rittenberg ML, McCreary A, Ali A, Calkins OP, Trimmer BA, Kaplan DL. In vitro Insect Fat Cultivation for Cellular Agriculture Applications. ACS Biomater Sci Eng 2022; 8:3785-3796. [PMID: 35977409 DOI: 10.1021/acsbiomaterials.2c00093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Cell-cultured fat could provide important elements of flavor, nutrition, and texture to enhance the quality and therefore expand consumer adoption of alternative meat products. In contrast to cells from livestock animals, insect cells have been proposed as a relatively low-cost and scalable platform for tissue engineering and muscle cell-derived cultured meat production. Furthermore, insect fat cells have long been cultured and characterized for basic biology and recombinant protein production but not for food production. To develop a food-relevant approach to insect fat cell cultivation and tissue engineering, Manduca sexta cells were cultured and induced to accumulate lipids in 2D and 3D formats within decellularized mycelium scaffolding. The resultant in vitro fat tissues were characterized and compared to in vivo fat tissue data by imaging, lipidomics, and texture analyses. The cells exhibited robust lipid accumulation when treated with a 0.1 mM soybean oil emulsion and had "healthier" fat profiles, as measured by the ratio of unsaturated to saturated fatty acids. Mycelium scaffolding provided a simple, food-grade approach to support the 3D cell cultures and lipid accumulation. This approach provides a low-cost, scalable, and nutritious method for cultured fat production.
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Affiliation(s)
- Sophia M Letcher
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts 02155, United States
| | - Natalie R Rubio
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts 02155, United States
| | - Reina N Ashizawa
- Department of Biology, Tufts University, Medford, Massachusetts 02155, United States
| | - Michael K Saad
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts 02155, United States
| | - Miriam L Rittenberg
- Department of Bioengineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02142, United States
| | - Aidan McCreary
- Department of Chemistry, Tufts University, Medford, Massachusetts 02155, United States
| | - Adham Ali
- Department of Biology, Tufts University, Medford, Massachusetts 02155, United States.,Department of Chemistry, Tufts University, Medford, Massachusetts 02155, United States
| | - Olivia P Calkins
- Department of Chemical Engineering, Tufts University, Medford, Massachusetts 02155, United States
| | - Barry A Trimmer
- Department of Biology, Tufts University, Medford, Massachusetts 02155, United States
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts 02155, United States
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Zhang X, Liu C, Kong Y, Li F, Yue X. Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep. Front Nutr 2022; 9:908355. [PMID: 35967801 PMCID: PMC9366309 DOI: 10.3389/fnut.2022.908355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 07/08/2022] [Indexed: 11/23/2022] Open
Abstract
Intramuscular fat (IMF) contributes importantly to various aspects of meat quality, and genetic regulation is an effective pathway to improve IMF deposition in sheep. In this study, we systematically explored the effect of IMF content on meat quality in Tan sheep and investigated the regulatory mechanism of flavor precursors metabolism and IMF deposition. The results revealed that IMF significantly affected meat color, total muscle fiber numbers, and muscle fiber types in Tan sheep. Widely-targeted metabolomic analysis showed that amino acids were the main differential flavor precursors between lambs with different IMF content. Importantly, the comparison of fatty acid profiles revealed that saturated fatty acids and monounsaturated fatty acids are beneficial for IMF deposition. Furthermore, integrated analysis between metabolome and transcriptome indicated that MME is a key gene resulting in the reduction of amino acids in lambs with high IMF content; and the joint analysis between fatty acid profiles and transcript profiles showed that ADIPOQ, FABP4, PLIN1, PPARGC1A, SLC2A1 accelerated IMF deposition through positive regulation of saturated fatty acids and monounsaturated fatty acids metabolism. These results revealed key changes in meat quality affected by IMF content and the corresponding genetic mechanism, which may provide a new insight for understanding the IMF differential deposition and for improving meat quality in Tan sheep.
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Affiliation(s)
- Xueying Zhang
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Chongyang Liu
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Yuanyuan Kong
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Fadi Li
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
| | - Xiangpeng Yue
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China
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Role of Lipids in Food Flavor Generation. Molecules 2022; 27:molecules27155014. [PMID: 35956962 PMCID: PMC9370143 DOI: 10.3390/molecules27155014] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.
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Giotto FM, Grandis FA, de Mello AS, Ribeiro EL. Discarded pecan seeds as an alternative feedstuff in lamb diets: Effects on intake, growth performance, carcass weights, and meat quality. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pavan E, Subbaraj AK, Eyres GT, Silcock P, Realini CE. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Res Int 2022; 158:111504. [DOI: 10.1016/j.foodres.2022.111504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/25/2022] [Accepted: 06/10/2022] [Indexed: 11/04/2022]
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Determination of spermine and spermidine in meat with a ratiometric fluorescence nanoprobe and a combinational logic gate. Food Chem 2022; 384:132459. [DOI: 10.1016/j.foodchem.2022.132459] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 02/11/2022] [Accepted: 02/11/2022] [Indexed: 01/28/2023]
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Ishaq A, Irfan S, Sameen A, Khalid N. Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate. Curr Res Food Sci 2022; 5:973-983. [PMID: 35721393 PMCID: PMC9198813 DOI: 10.1016/j.crfs.2022.06.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/17/2022] [Accepted: 06/01/2022] [Indexed: 01/14/2023] Open
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Cui H, Liu L, Liu X, Wang Y, Luo N, Tan X, Zhu Y, Liu R, Zhao G, Wen J. A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat. J Anim Sci Biotechnol 2022; 13:54. [PMID: 35546408 PMCID: PMC9097349 DOI: 10.1186/s40104-022-00705-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 03/07/2022] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND Increasing intramuscular fat (IMF) is an important strategy to improve meat quality, but the regulation mechanism of IMF deposition needs to be systematically clarified. RESULTS A total of 520 chickens from a selected line with improved IMF content and a control line were used to investigate the biochemical mechanism of IMF deposition in chickens. The results showed that the increased IMF would improve the flavor and tenderness quality of chicken meat. IMF content was mainly determined both by measuring triglyceride (TG) and phospholipid (PLIP) in muscle tissue, but only TG content was found to be decisive for IMF deposition. Furthermore, the increase in major fatty acid (FA) components in IMF is mainly derived from TGs (including C16:0, C16:1, C18:1n9c, and C18:2n6c, etc.), and the inhibition of certain very-long-chain FAs would help to IMF/TG deposition. CONCLUSIONS Our study elucidated the underlying biochemical mechanism of IMF deposition in chicken: Prevalent accumulation of long-chain FAs and inhibitions of medium-chain FAs and very long chain FA would jointly result in the increase of TGs with the FA biosynthesis and cellular uptake ways. Our findings will guide the production of high-quality chicken meat.
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Affiliation(s)
- Huanxian Cui
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Lu Liu
- College of Animal Science and Technology, College of Veterinary Medicine of Zhejiang A&F University, Hangzhou, 311300, China
| | - Xiaojing Liu
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yongli Wang
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Na Luo
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Xiaodong Tan
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuting Zhu
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Ranran Liu
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Guiping Zhao
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Jie Wen
- State Key Laboratory of Animal Nutrition; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Yao D, Su R, Zhang Y, Wang B, Hou Y, Luo Y, Sun L, Guo Y, Jin Y. Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep. J Food Biochem 2022; 46:e14207. [PMID: 35502134 DOI: 10.1111/jfbc.14207] [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: 12/01/2021] [Revised: 03/29/2022] [Accepted: 04/05/2022] [Indexed: 12/01/2022]
Abstract
To investigate the impacts of dietary Lactobacillus supplementation on meat quality such as edible quality and nutritional value of Sunit sheep, a 90-day feeding experiment (Lactobacillus dietary group, R group; non-Lactobacillus dietary group, C group) using twelve 3-month-old Sunit sheep was conducted. The deposition of intramuscular fat (IMF) was increased (p < .05) while the share force and cooking loss were decreased (p < .05) in the R group compared with the C group. The proportions of seven kinds of fatty acids (FAs) have changed significantly (p < .05), especially with higher functional FAs and lower trans-FA in the R group. Metabonomics analysis showed that the metabolites and pathway-related lipid syntheses, such as carnitine cycle, tricarboxylic acid cycle, and glycerophosphocholine metabolic pathway, have significantly changed in the R group. The Lactobacillus dietary supplements impacted the variation of IMF deposition and FAs composition by altering the lipid metabolism pathways of Sunit sheep and then changed the edible quality and nutritional value. PRACTICAL APPLICATIONS: It is well known that the intramuscular fat (IMF) and fatty acids composition in livestock is positively correlated with various aspects of meat quality such as edible quality and nutritional value, which are related to consumer preference. The present study analyzed the effects of Lactobacillus supplement on the intramuscular fat deposition and meat quality of Sunit sheep, which resulted in the increase of IMF, and the differences of fatty acids composition, especially the functional fatty acids. It was explored the mechanism of Lactobacillus affect the variation of lipid metabolism pathways and key metabolites in sheep, which suggested that altering the feeding regimen could improve the meat quality of agri-animals.
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Affiliation(s)
- Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Institute of Quality and Standardization, Inner Mongolia Administration for Market Regulation, Hohhot, China
| | - Rina Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yue Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Bohui Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yulong Luo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yueying Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Zhang X, Deng Y, Ma J, Hu S, Hu J, Hu B, Liu H, Li L, He H, Wang J. Effects of different breeds/strains on fatty acid composition and lipid metabolism-related genes expression in breast muscle of ducks. Poult Sci 2022; 101:101813. [PMID: 35358925 PMCID: PMC8966148 DOI: 10.1016/j.psj.2022.101813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 02/13/2022] [Accepted: 02/22/2022] [Indexed: 11/24/2022] Open
Abstract
Fatty acid composition contributes greatly to the nutritional value of meat, and breeds/strains are important factors affecting the composition of fatty acid. Recently, few studies have focused on the fatty acid composition in breast muscle of different duck breeds. Therefore, the objective of the present study was to compare the fatty acid composition and lipid metabolism-related genes expression in breast muscle of Jianchang duck (J), Cherry Verry duck (CV) and 3 crossbred strains (BH1, BH2 and MC♂ × (BGF2♂ × GF2♀)♀ (MBG)). Our results showed that the breast muscle of J had the highest contents of C22:1(n−9) but the lowest ratios of Ʃ-omega 6 (Ʃn−6)/Ʃ-omega 3 (Ʃn−3), Ʃ-mono-unsaturated fatty acid (ƩMUFA)/Ʃ-saturated fatty acid (ƩSFA) and Ʃ-polyunsaturated fatty acid (ƩPUFA)/ƩSFA. The ƩPUFA/ƩSFA ratio was higher in breast muscle of MBG than in that of BH2 and CV, and the contents of C22:1(n-9), ƩMUFA and ƩPUFA were higher in BH1 than in BH2 and CV. Furthermore, the mRNA levels of SCD1, FADS2, ELOVL2, and ELOVL5 were significantly higher in MBG (P < 0.05), while those of FASD1 and ACACA were significantly higher in BH1 than in BH2 and CV (P < 0.05). Principal component analysis showed that fatty acids variation exhibited extensive positive loading on principal components (PCs). Correlation analysis showed that PC1 and PC3 of BH1, as well as PC1 of MBG were correlated with the mRNA levels of ACACA and FABP3, respectively. Thus, it could be concluded that the breast muscles of MBG and BH1 have better fatty acid composition, which was closely related to the increased expression levels of SCD1, FADS2, ELOVL2, and ELOVL5 genes in MBG but FADS1 and ACACA in BH1. Moreover, these results also showed that crossbreeding could optimize the composition of fatty acid in breast muscle of ducks.
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Liu C, Hou Y, Su R, Luo Y, Dou L, Yang Z, Yao D, Wang B, Zhao L, Su L, Jin Y. Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs. Food Sci Nutr 2022; 10:2646-2658. [PMID: 35959277 PMCID: PMC9361438 DOI: 10.1002/fsn3.2869] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 02/21/2022] [Accepted: 03/22/2022] [Indexed: 12/18/2022] Open
Abstract
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p < .05) and the coliforms were significantly decreased (p < .05). Dietary probiotics supplementation decreased pH24h, L*, and shear force (p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross‐sectional area (CSA) (p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1‐pentanol, 1‐hexanol, and 2,3‐octanedione. In addition, probiotics increased the total antioxidative capacity (T‐AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity (p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.
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Affiliation(s)
- Chang Liu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yanru Hou
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
- School of Food and Wine Ningxia University Yinchuan China
| | - Rina Su
- Inner Mongolia Vocational college of Chemical Engineering Hohhot China
| | - Yulong Luo
- School of Food and Wine Ningxia University Yinchuan China
| | - Lu Dou
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Zhihao Yang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Duo Yao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Bohui Wang
- Ordos City Inspection and Testing Center Ordos China
| | - Lihua Zhao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Lin Su
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
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