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Oliver C. Chicken metabolism, immobilization, and post-industrial production. SOCIAL STUDIES OF SCIENCE 2024:3063127241247022. [PMID: 38825893 DOI: 10.1177/03063127241247022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2024]
Abstract
Chickens have become emblematic of the Anthropocene: They embody the age of acceleration, (post-) industrial value, and intensification in scientific and technological knowledge and practice. Contemporary chickens are the bearers of significant genetic and nutritional knowledge, experimented upon and 'tweaked' so much so that some have denied that contemporary commercial chickens are chickens at all. This article reconsiders chickens through a metabolic lens, and the notion of metabolism through chickens, arguing that attending to chickens opens up new conceptualizations of life and labour in the metabosphere. The article tells a metabolic history of chickens from ornament to enclosed monocrop, by way of the laboratory and nutritional experiments. Then, it looks at chicken metabolism in three conceptual modes: first, as a conduit for value, metabolizing and enhancing human life for the past century; second, through technological innovations extending the gut outside chickens' immobilized bodies; and third, through the planetary impacts of metabolic porosity in geological manifestations, toxic atmospheres, and viral overflow. Ultimately, this article shows how techno-scientific production of chickens has taken place in and created the metabosphere as a site of experimentation and exploitation.
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Fan H, Shang N, Davidge ST, Wu J. Chicken Muscle-Derived ACE2-Upregulating Peptide VVHPKESF Reduces Blood Pressure Associated with the ACE2/Ang (1-7)/MasR Axis in Spontaneously Hypertensive Rats. Mol Nutr Food Res 2024; 68:e2300524. [PMID: 38356052 DOI: 10.1002/mnfr.202300524] [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: 07/21/2023] [Revised: 12/29/2023] [Indexed: 02/16/2024]
Abstract
SCOPE This study aims to investigate the antihypertensive effect of four chicken muscle-derived angiotensin (Ang)-converting enzymes (ACE)-regulating peptides: Val-Arg-Pro (VRP, ACE inhibition), Leu-Lys-Tyr and Val-Arg-Tyr (LKY and VRY, ACE inhibition and ACE2 upregulation), and Val-Val-His-Pro-Lys-Glu-Ser-Phe (VVHPKESF [V-F], ACE2 upregulation) in spontaneously hypertensive rats. METHODS AND RESULTS Rats (12-14 weeks old) are grouped: 1) untreated, 2) VRP, 3) LKY, 4) VRY, and 5) V-F. Blood pressure (BP) is monitored using implantable telemetry technology. Over 18-day oral administration of 15 mg kg-1 body weight (BW) per day, only peptide V-F significantly (p < 0.05) reduces BP, decreases circulating Ang II, and increases ACE2 and Ang (1-7) levels, and enhances aortic expressions of ACE2 and Mas receptor (MasR). Peptide V-F also attenuates vascular inflammation (TNFα, MCP-1, IL-1α, IL-15, and cyclooxygenase 2 [COX2]) and vascular oxidative stress (nitrotyrosine). The gastrointestinal (GI)-degraded fragment of peptide V-F, Val-Val-His-Pro-Lys (VVHPK), is also an ACE2-upregulating peptide. Peptides VRP, LKY, and VRY do not reduce BP, possibly due to low bioavailability or other unknown reasons. CONCLUSIONS Peptide V-F is the first ACE2-upregulating peptide, purified and fractionated from food proteins based on in vitro ACE2 upregulation, that reduces BP associated with the activation of ACE2/Ang (1-7)/MasR axis; the N-terminal moiety VVHPK may be responsible for the antihypertensive effect of V-F.
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Affiliation(s)
- Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, T6G 2P5, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, T6G 2R7, Canada
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, 40546, USA
| | - Nan Shang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, T6G 2P5, Canada
| | - Sandra T Davidge
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, T6G 2R7, Canada
- Department of Obstetrics and Gynecology, University of Alberta, Edmonton, Alberta, T6G 2R7, Canada
- Department of Physiology, University of Alberta, Edmonton, Alberta, T6G 2R7, Canada
- Women and Children's Health Research Institute, University of Alberta, Edmonton, Alberta, T6G 2R7, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta, T6G 2P5, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta, T6G 2R7, Canada
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Augustyńska-Prejsnar A, Hanus P, Ormian M, Kačániová M, Sokołowicz Z, Topczewska J. The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods. Foods 2023; 12:4340. [PMID: 38231850 DOI: 10.3390/foods12234340] [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: 11/04/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens' breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (p < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (p < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (p < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (p < 0.05). At 2 °C, the total bacterial count and number of Pseudomonas spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry.
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Affiliation(s)
- Anna Augustyńska-Prejsnar
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Paweł Hanus
- Department of Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Małgorzata Ormian
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, Slovakia
| | - Zofia Sokołowicz
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
| | - Jadwiga Topczewska
- Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland
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Liu L, Chen Q, Yin L, Tang Y, Lin Z, Zhang D, Liu Y. A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens. Foods 2023; 12:3680. [PMID: 37835333 PMCID: PMC10573064 DOI: 10.3390/foods12193680] [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: 08/22/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/15/2023] Open
Abstract
The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A total of 20 55-week-old chickens were selected for slaughter. The HLG exhibited a larger carcass weight, breast muscle weight, and abdominal fat weight (p < 0.05). The GYG exhibited a higher crude protein content, lower shear force, and smaller fiber size in the thigh muscles, whereas the HLG presented higher pH values and lower inosine-5'-monophosphate content in the breast muscles (p < 0.05). Darker meat based on higher redness and yellowness values was observed in the GYG instead of the HLG (p < 0.05). The research results also revealed parameter differences between different muscle types. Simultaneously, a correlation analysis showed significant correlations between the meat quality traits and myofiber characteristics (p < 0.05). In conclusion, aged indigenous chickens perform better in terms of tenderness and nutritional value in the thigh muscles, and may exhibit a better flavor in the breast muscles, but have a smaller breast muscle weight. Therefore, the current investigation provides a theoretical basis for the different needs of consumers and the processing of meat from old laying hens.
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Affiliation(s)
| | | | | | | | | | | | - Yiping Liu
- Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
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Novel and Facile Synthesis of Carbon Quantum Dots from Chicken Feathers and Their Application as a Photocatalyst to Degrade Methylene Blue Dye. J CHEM-NY 2023. [DOI: 10.1155/2023/9956427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023] Open
Abstract
Methylene blue (MB) is a most commonly used synthetic dye in the textile industry. It is an extremely carcinogenic phenothiazine derivative and therefore needs to be removed from the water bodies. In the present study, a single-step hydrothermal novel synthesis of carbon quantum dots (CQDs) extracted from biomass of chicken feathers has been performed, and the synthesized CQDs were applied to remove MB present in the aqueous samples. A number of techniques such as ultraviolet-visible (UV-Vis) spectroscopy, Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), energy-dispersive spectroscopy (EDS), and X-ray diffraction (XRD) were used to characterize the samples for the conformity purposes. SEM and XRD analysis showed that CQDs are highly crystalline and have spherical structures with an average particle diameter of 35 nm. In the presence of 0.2 g of synthesized CQDs, MB dye degraded drastically under the sunlight. The rate of degradation was studied by determining the absorbance of the degraded sample with time relevant to untreated sample. The % degradation achieved during first 60 min of time was approximately 92% which increased minimally to a value of only 95% after 100 min of time. The ease of synthesis of carbon dots at low cost contributes hugely to their utilizations as an efficient photocatalyst for the degradation of aqueous pollutants. The opted approach to synthesize CQDs is cost-effective and eco-friendly and demonstrates excellent potential to remove MB from the aqueous samples.
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Corrigan A, Leigh RJ, Walsh F, Murphy R. Microbial community diversity and structure in the cecum of laying hens with and without mannan-rich fraction supplementation. J APPL POULTRY RES 2023. [DOI: 10.1016/j.japr.2023.100342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023] Open
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Mahamud AU, Samonty I. Spent hen: Insights into pharmaceutical and commercial prospects. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2163954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Ismam Samonty
- Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh, Bangladesh
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Kumar D, Tarafdar A, Kumar Y, Dass SL, Pareek S, Badgujar PC. Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Fan H, Liao W, Davidge ST, Wu J. Chicken Muscle-Derived ACE2 Upregulating Peptide VVHPKESF Inhibits Angiotensin II-Stimulated Inflammation in Vascular Smooth Muscle Cells via the ACE2/Ang (1-7)/MasR Axis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6397-6406. [PMID: 35584253 DOI: 10.1021/acs.jafc.1c07161] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This study aimed to evaluate the modulatory effects of four chicken muscle-derived peptides [VRP, LKY, VRY, and VVHPKESF (V-F)] on angiotensin II (Ang II)-induced inflammation in rat vascular smooth muscle A7r5 cells. Only V-F could significantly attenuate Ang II-stimulated inflammation via the inhibition of NF-κB and p38 MAPK signaling, being dependent on the Mas receptor (MasR) not on the Ang II type 1 or type 2 receptor (AT1R or AT2R). V-F accelerated Ang II degradation by enhancing cellular ACE2 activity, which was due to ACE2 upregulation other than a direct ACE2 activation. These findings demonstrated that V-F ameliorated Ang II-induced inflammation in A7r5 cells via the ACE2/Ang (1-7)/MasR axis. Three peptide metabolites of V-F─VHPKESF, PKESF, and SF─were identified but were not considered major contributors to V-F's bioactivity. The regulation of peptide V-F on vascular inflammation supported its functional food or nutraceutical application in the prevention and treatment of hypertension and cardiovascular diseases.
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Affiliation(s)
- Hongbing Fan
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
| | - Wang Liao
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
| | - Sandra T Davidge
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
- Department of Obstetrics and Gynecology, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
- Department of Physiology, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
- Women and Children's Health Research Institute, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
- Cardiovascular Research Centre, University of Alberta, Edmonton, Alberta T6G 2R7, Canada
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