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Ariz I, Ansorena D, Astiasaran I. In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions. Food Res Int 2024; 186:114376. [PMID: 38729723 DOI: 10.1016/j.foodres.2024.114376] [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: 01/08/2024] [Revised: 03/26/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein digestibility was higher in beef burgers. Peptide amounts increased during in vitro digestion, reaching similar amounts in both types of products in the micellar phase (bioaccessible fraction). The fat content in cooked vegan burgers was significantly lower than in beef burgers (16.7 and 21.2 %, respectively), with a higher amount of PUFAs and being the lipolysis activity, measure by FFA, less intense both after cooking and after the gastrointestinal process. Both types of cooked samples showed high carbonyl amounts (34.18 and 25.51 nmol/mg protein in beef and vegan samples, respectively), that decreased during in vitro digestion. On the contrary, lipid oxidation increased during gastrointestinal digestion, particularly in vegan samples. The antioxidant capacity (ABTS and DPPH) showed higher values for vegan products in cooked samples, but significantly decreased during digestion, reaching similar values for both types of products.
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Affiliation(s)
- I Ariz
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.
| | - D Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.
| | - I Astiasaran
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.
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2
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Möller C, Virzi J, Chang YJ, Keidel A, Chao MR, Hu CW, Cooke MS. DNA modifications: Biomarkers for the exposome? ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2024; 108:104449. [PMID: 38636743 DOI: 10.1016/j.etap.2024.104449] [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: 02/12/2024] [Revised: 03/25/2024] [Accepted: 04/12/2024] [Indexed: 04/20/2024]
Abstract
The concept of the exposome is the encompassing of all the environmental exposures, both exogenous and endogenous, across the life course. Many, if not all, of these exposures can result in the generation of reactive species, and/or the modulation of cellular processes, that can lead to a breadth of modifications of DNA, the nature of which may be used to infer their origin. Because of their role in cell function, such modifications have been associated with various major human diseases, including cancer, and so their assessment is crucial. Historically, most methods have been able to only measure one or a few DNA modifications at a time, limiting the information available. With the development of DNA adductomics, which aims to determine the totality of DNA modifications, a far more comprehensive picture of the DNA adduct burden can be gained. Importantly, DNA adductomics can facilitate a "top-down" investigative approach whereby patterns of adducts may be used to trace and identify the originating exposure source. This, together with other 'omic approaches, represents a major tool for unraveling the complexities of the exposome and hence allow a better a understanding of the environmental origins of disease.
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Affiliation(s)
- Carolina Möller
- Oxidative Stress Group, Department of Molecular Biosciences, University of South Florida, Tampa, FL 33620, USA.
| | - Jazmine Virzi
- Oxidative Stress Group, Department of Molecular Biosciences, University of South Florida, Tampa, FL 33620, USA
| | - Yuan-Jhe Chang
- Department of Occupational Safety and Health, Chung Shan Medical University, Taichung 402, Taiwan
| | - Alexandra Keidel
- Oxidative Stress Group, Department of Molecular Biosciences, University of South Florida, Tampa, FL 33620, USA
| | - Mu-Rong Chao
- Department of Occupational Safety and Health, Chung Shan Medical University, Taichung 402, Taiwan; Department of Occupational Medicine, Chung Shan Medical University Hospital, Taichung 402, Taiwan
| | - Chiung-Wen Hu
- Department of Public Health, Chung Shan Medical University, Taichung 402, Taiwan
| | - Marcus S Cooke
- Oxidative Stress Group, Department of Molecular Biosciences, University of South Florida, Tampa, FL 33620, USA; College of Public Health, University of South Florida, Tampa, FL 33620, USA; Cancer Biology and Evolution Program, H. Lee Moffitt Cancer Center and Research Institute, Tampa, FL 33612, USA.
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Cava R, Ladero L, Riaguas E, Vidal-Aragón MC. Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins. Foods 2024; 13:360. [PMID: 38338496 PMCID: PMC10855663 DOI: 10.3390/foods13030360] [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: 12/24/2023] [Revised: 01/10/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.
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Affiliation(s)
- Ramón Cava
- Universidad de Extremadura, Tradinnoval Research Group, INBIO G+C, Campus Universitario, 10003 Cáceres, Spain
| | - Luis Ladero
- R&D Department, INCARLOPSA, 37770 Guijuelo, Spain;
| | - Enrique Riaguas
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
| | - M. Carmen Vidal-Aragón
- Universidad de Extremadura, Complejo Universitario Santa Ana, 06200 Almendralejo, Spain; (E.R.); (M.C.V.-A.)
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Li YY, Yaylayan V, Palin MF, Ngapo TM, Cliche S, Sabik H, Gariépy C. Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid. J Food Sci 2024; 89:710-726. [PMID: 38146794 DOI: 10.1111/1750-3841.16854] [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: 05/16/2023] [Revised: 11/07/2023] [Accepted: 11/11/2023] [Indexed: 12/27/2023]
Abstract
The beneficial role of carnosine during in vitro digestion of meat was previously demonstrated, and it was hypothesized that such benefits could also be obtained in a meal system. The current study, therefore, assessed carnosine effects on markers of lipid and protein oxidation and of advanced glycation end products (AGEs) during gastric and duodenal in vitro digestion of a burger meal model. The model included intrinsic (low) and enhanced (medium and high) carnosine levels in a mix of pork mince and bread, with or without ascorbic acid (AA) and/or fructose as anti- and prooxidants, respectively. In the presence of either AA or fructose, a carnosine prooxidative potential during digestion was observed at the medium carnosine level depending on markers and digestive phases. However, free carnosine found at the high carnosine level exerted a protective effect reducing the formation of 4-hydroxynonenal in the gastric phase and glyoxal in both the gastric and duodenal phases. Dual effects of carnosine are likely concentration related, whereby at the medium level, free radical production increases through carnosine's ferric-reducing capacity, but there is insufficient quantity to reduce the resulting oxidation, while at the higher carnosine level some decreases in oxidation are observed. In order to obtain carnosine benefits during meal digestion, these findings demonstrate that consideration must be given to the amount and nature of other anti- and prooxidants present and any potential interactions. PRACTICAL APPLICATION: Carnosine, a natural compound in meat, is a multifunctional and beneficial molecule for health. However, both pro- and antioxidative effects of carnosine were observed during digestion of a model burger meal when ascorbic acid was included at a supplemental level. Therefore, to obtain benefits of dietary carnosine during digestion of a meal, consideration needs to be given to the amount and nature of all anti- and prooxidants present and any potential interactions.
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Affiliation(s)
- Yi Yao Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, Québec, Canada
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Varoujan Yaylayan
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, Québec, Canada
| | - Marie-France Palin
- Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Sherbrooke, Québec, Canada
| | - Tania M Ngapo
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Simon Cliche
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Hassan Sabik
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Claude Gariépy
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
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Kumaraguru D, Osman K, Hamzah NH, Desa WNSM, Gabriel GF. Volatile organic compounds of diesel and porcine bone in a simulated controlled fire. CANADIAN SOCIETY OF FORENSIC SCIENCE JOURNAL 2023. [DOI: 10.1080/00085030.2023.2172128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Affiliation(s)
- Dheephikha Kumaraguru
- Forensic Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
| | - Khairul Osman
- Forensic Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
| | - Noor Hazfalinda Hamzah
- Forensic Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
| | - Wan Nur Syuhaila Mat Desa
- Forensic Science Programme, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian, Malaysia
| | - Gina Francesca Gabriel
- Forensic Science Programme, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
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Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA. Food Chem 2023; 399:133963. [DOI: 10.1016/j.foodchem.2022.133963] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 07/21/2022] [Accepted: 08/14/2022] [Indexed: 11/20/2022]
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Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut ( Juglans regia L.) Protein Isolates. Foods 2022; 11:foods11244104. [PMID: 36553844 PMCID: PMC9777859 DOI: 10.3390/foods11244104] [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: 11/17/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Walnut protein is a key plant protein resource due to its high nutritional value, but walnuts are prone to oxidation during storage and processing. This article explored the oxidative modification and digestion mechanism of walnut protein isolates by peroxyl radical and obtained new findings. SDS-PAGE and spectral analysis were used to identify structural changes in the protein after oxidative modification, and LC-MS/MS was used to identify the digestion products. The findings demonstrated that as the AAPH concentration increased, protein carbonyl content increased from 2.36 to 5.12 nmol/mg, while free sulfhydryl content, free amino content, and surface hydrophobicity decreased from 4.30 nmol/mg, 1.47 μmol/mg, and 167.92 to 1.72 nmol/mg, 1.13 μmol/mg, and 40.93 nmol/mg, respectively. Furthermore, the result of Tricine-SDS-PAGE in vitro digestion revealed that protein oxidation could cause gastric digestion resistance and a tendency for intestinal digestion promotion. Carbonyl content increased dramatically during the early stages of gastric digestion and again after 90 min of intestine digestion, and LC-MS/MS identified the last digestive products of the stomach and intestine as essential seed storage proteins. Oxidation causes walnut proteins to form aggregates, which are then re-oxidized during digestion, and proper oxidative modification may benefit intestinal digestion.
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Draxler A, Franzke B, Cortolezis JT, Gillies NA, Unterberger S, Aschauer R, Zöhrer PA, Bragagna L, Kodnar J, Strasser EM, Neubauer O, Sharma P, Mitchell SM, Zeng N, Ramzan F, D’Souza RF, Knowles SO, Roy NC, Sjödin AM, Mitchell CJ, Milan AM, Wessner B, Cameron-Smith D, Wagner KH. The Effect of Elevated Protein Intake on DNA Damage in Older People: Comparative Secondary Analysis of Two Randomized Controlled Trials. Nutrients 2021; 13:3479. [PMID: 34684481 PMCID: PMC8537980 DOI: 10.3390/nu13103479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/24/2021] [Accepted: 09/26/2021] [Indexed: 11/17/2022] Open
Abstract
A high protein intake at old age is important for muscle protein synthesis, however, this could also trigger protein oxidation with the potential risk for DNA damage. The aim of this study was to investigate whether an increased protein intake at recommended level or well above would affect DNA damage or change levels of reduced (GSH) and oxidised glutathione (GSSG) in community-dwelling elderly subjects. These analyses were performed in two randomized intervention studies, in Austria and in New Zealand. In both randomized control trials, the mean protein intake was increased with whole foods, in the New Zealand study (n = 29 males, 74.2 ± 3.6 years) to 1.7 g/kg body weight/d (10 weeks intervention; p < 0.001)) in the Austrian study (n = 119 males and females, 72.9 ± 4.8 years) to 1.54 g/kg body weight/d (6 weeks intervention; p < 0.001)). In both studies, single and double strand breaks and as formamidopyrimidine-DNA glycosylase-sensitive sites were investigated in peripheral blood mononuclear cells or whole blood. Further, resistance to H2O2 induced DNA damage, GSH, GSSG and CRP were measured. Increased dietary protein intake did not impact on DNA damage markers and GSH/GSSG levels. A seasonal-based time effect (p < 0.05), which led to a decrease in DNA damage and GSH was observed in the Austrian study. Therefore, increasing the protein intake to more than 20% of the total energy intake in community-dwelling seniors in Austria and New Zealand did not increase measures of DNA damage, change glutathione status or elevate plasma CRP.
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Affiliation(s)
- Agnes Draxler
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Bernhard Franzke
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
| | - Johannes T. Cortolezis
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Nicola A. Gillies
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Sandra Unterberger
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Centre for Sport Science and University Sports, University of Vienna, 1150 Vienna, Austria
| | - Rudolf Aschauer
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Centre for Sport Science and University Sports, University of Vienna, 1150 Vienna, Austria
| | - Patrick A. Zöhrer
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
| | - Laura Bragagna
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Julia Kodnar
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
| | - Eva-Maria Strasser
- Karl Landsteiner Institute for Remobilization and Functional Health/Institute for Physical Medicine and Rehabilitation, Kaiser Franz Joseph Hospital, Social Medical Center South, 1100 Vienna, Austria;
| | - Oliver Neubauer
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Center for Health Sciences and Medicine, Danube University Krems, 3500 Krems, Austria
| | - Pankaja Sharma
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Sarah M. Mitchell
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Nina Zeng
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
| | - Farha Ramzan
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Randall F. D’Souza
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Discipline of Nutrition, Faculty of Medical and Health Sciences, University of Auckland, Auckland 1142, New Zealand
- Maurice Wilkins Centre for Molecular Biodiscovery, University of Auckland, Auckland 1142, New Zealand
| | - Scott O. Knowles
- Smart Foods Innovation Centre of Excellence, AgResearch, Palmerston North 4410, New Zealand;
| | - Nicole C. Roy
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
- Department of Nutrition, University of Otago, Dunedin 9054, New Zealand
| | - Anders M. Sjödin
- Department of Nutrition, Exercise, and Sports, Copenhagen University, 2200 Copenhagen, Denmark;
| | - Cameron J. Mitchell
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- School of Kinesiology, University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Amber M. Milan
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Smart Foods Innovation Centre of Excellence, AgResearch, Palmerston North 4410, New Zealand;
| | - Barbara Wessner
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
- Centre for Sport Science and University Sports, University of Vienna, 1150 Vienna, Austria
| | - David Cameron-Smith
- Liggins Institute, University of Auckland, Auckland 1142, New Zealand; (N.A.G.); (P.S.); (S.M.M.); (N.Z.); (F.R.); (R.F.D.); (N.C.R.); (C.J.M.); (A.M.M.); (D.C.-S.)
- Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research, Singapore 138632, Singapore
| | - Karl-Heinz Wagner
- Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria; (A.D.); (B.F.); (J.T.C.); (P.A.Z.); (L.B.); (J.K.)
- Research Platform Active Ageing, University of Vienna, 1090 Vienna, Austria; (S.U.); (R.A.); (O.N.); (B.W.)
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Lavado G, Higuero N, León-Camacho M, Cava R. Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added. Foods 2021; 10:1748. [PMID: 34441526 PMCID: PMC8391222 DOI: 10.3390/foods10081748] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion.
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Affiliation(s)
- Guadalupe Lavado
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Nieves Higuero
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
| | - Manuel León-Camacho
- Lipid Characterization and Quality Department, Instituto de la Grasa, Spanish National Research Council, 41012 Seville, Spain;
| | - Ramón Cava
- Tradinnoval Research Group, INBIO G+C, University of Extremadura, 10003 Cáceres, Spain; (G.L.); (N.H.)
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Li YY, Yaylayan V, Palin MF, Sullivan B, Fortin F, Cliche S, Sabik H, Gariépy C. Protective effects of dietary carnosine during in-vitro digestion of pork differing in fat content and cooking conditions. J Food Biochem 2021; 45:e13624. [PMID: 33615508 DOI: 10.1111/jfbc.13624] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/22/2020] [Accepted: 01/04/2021] [Indexed: 12/17/2022]
Abstract
Muscle carnosine represents an important health advantage of meat. Ground pork samples with intrinsic or added carnosine; fat content; and cooked under low or high intensity as a 2 × 2 × 2 factorial were digested in-vitro. Changes in free carnosine and in markers of lipid (hexanal, 4-hydroxynonenal (4-HNE), malondialdehyde (MDA) and protein (protein-carbonyls, thiols) oxidation, and of advanced glycation end-products (AGEs) Nε -(carboxymethyl)lysine (CML) were determined in the saliva, gastric, and duodenal digests. During digestion, the different markers overall indicated increased oxidation and decreased free carnosine. Increasing pork carnosine level significantly reduced protein carbonyls, loss of thiols, and 4-HNE during in-vitro gastric digestion, irrespective of fat and cooking level of the meat. Increased carnosine also significantly reduced hexanal, MDA and CML up to the duodenum phase in moderately cooked lean pork. Besides substantiating the formation of AGEs during digestion, these results show a potentially important role of dietary carnosine occurring in the gastrointestinal tract. PRACTICAL APPLICATIONS: The ailments epidemiologically associated with red meat consumption could be counteracted by ingesting carnosine into meat. The health advantages of dietary carnosine, however, have never been demonstrated during digestion, a unique and complex oxidative environment compounded by the composition and cooking of the meat. The results obtained substantiated that AGEs formation occurred in-vitro in the GIT. They also showed that increased carnosine had an immediate health beneficial role during pork digestion in reducing the formation of different harmful molecules, including AGEs, modulated by the composition and cooking of the meat. However, in exerting this protective role in the GIT, the remaining free level of carnosine, gradually decreased during digestion. Carnosine, as an important meat compositional factor may, depending on the fat content and cooking conditions, change the image of meat from representing a health risk to a health benefit. Carnosine level may also explain discrepancies observed in the literature.
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Affiliation(s)
- Yi Yao Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC, Canada.,Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
| | - Varoujan Yaylayan
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC, Canada
| | - Marie-France Palin
- Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Sherbrooke, QC, Canada
| | - Brian Sullivan
- Canadian Centre for Swine Improvement, Ottawa, ON, Canada
| | - Frederic Fortin
- Centre de développement du porc du Québec, Québec, QC, Canada
| | - Simon Cliche
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
| | - Hassan Sabik
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
| | - Claude Gariépy
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
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11
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Martin-Rubio AS, Sopelana P, Ibargoitia ML, Guillén MD. 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin. Foods 2021; 10:foods10071573. [PMID: 34359443 PMCID: PMC8307026 DOI: 10.3390/foods10071573] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/26/2021] [Accepted: 07/02/2021] [Indexed: 01/12/2023] Open
Abstract
Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.
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12
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In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites. Food Res Int 2021; 142:110203. [PMID: 33773678 DOI: 10.1016/j.foodres.2021.110203] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 01/15/2021] [Accepted: 01/30/2021] [Indexed: 12/12/2022]
Abstract
Mechanisms explaining epidemiological associations between red (processed) meat consumption and chronic disease risk are not yet elucidated, but may involve oxidative reactions, microbial composition alterations, inflammation and/or the formation of toxic bacterial metabolites. First, in vitro gastrointestinal digestion of 23 cooked beef-lard minces, to which varying doses of nitrite salt (range 0-40 g/kg) and sodium ascorbate (range 0-2 g/kg) were added, showed that nitrite salt decreased protein carbonylation up to 3-fold, and inhibited lipid oxidation, demonstrated by up to 4-fold lower levels of 'thiobarbituric acid reactive substances', 32-fold lower 4-hydroxynonenal, and 21-fold lower hexanal values. The use of ascorbate increased the antioxidant effect of low nitrite salt levels, whereas it slightly increased protein carbonylation at higher doses of nitrite salt. The addition of a low dose of ascorbate without nitrite salt slightly promoted oxidation during digestion, whereas higher doses had varying antioxidant effects. Second, 40 rats were fed a diet of cooked chicken- or beef-lard minces, either or not cured, for three weeks. Beef, compared to chicken, consumption increased lipid oxidation (2- to 4-fold) during digestion, and gut protein fermentation (cecal iso-butyrate, (iso-)valerate, and fecal indole, cresol), but oxidative stress and inflammation were generally not affected. Cured, compared to fresh, meat consumption significantly increased stomach protein carbonylation (+16%), colonic Ruminococcaceae (2.1-fold) and cecal propionate (+18%), whereas it decreased cecal butyrate (-25%), fecal phenol (-69%) and dimethyl disulfide (-61%) levels. Fecal acetaldehyde and diacetyl levels were increased in beef-fed rats by 2.8-fold and 5.9-fold respectively, and fecal carbon disulfide was 4-fold higher in rats consuming cured beef vs. fresh chicken. Given their known toxicity, the role of acetaldehyde and carbon disulfide in the relation between meat consumption and health should be investigated in future studies.
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13
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Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Santé-Lhoutellier V, Théron L. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. Food Chem 2021; 348:129073. [PMID: 33524692 DOI: 10.1016/j.foodchem.2021.129073] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 12/17/2020] [Accepted: 01/06/2021] [Indexed: 02/02/2023]
Abstract
Nitrite, added to cured meat for its bacteriological and technological properties, is implicated in the formation of nitroso compounds (NOCs), such as nitrosylheme, nitrosamines and nitrosothiols, suspected to have a potential impact on human health. The mechanisms involved in NOC formation are studied in regard with the dose-response relationship of added nitrite and its interaction with ascorbate on NOC formation in a cured and cooked meat model. The impact of a second cooking stage on nitrosation was evaluated. The addition of nitrite in the cured and cooked model promoted heme iron nitrosylation and S-nitrosation but not N-nitrosation. Nitrite reduced lipid oxidation without an additional ascorbate effect. The second cooking sharply increased the nitrosamine content while the presence of ascorbate considerably lowered their levels and protected nitrosothiols from degradation. This study gives new insights on the chemical reactivity of NOCs in a cured meat model.
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Affiliation(s)
- Aline Bonifacie
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; IFIP - Institut du Porc, 7 Avenue du Général De Gaulle, 94700 Maisons Alfort, France
| | - Aurélie Promeyrat
- IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France
| | - Gilles Nassy
- IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France
| | - Philippe Gatellier
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Véronique Santé-Lhoutellier
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Laetitia Théron
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
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14
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork. Food Res Int 2020; 136:109585. [PMID: 32846614 DOI: 10.1016/j.foodres.2020.109585] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/29/2023]
Abstract
Because of the large diversity in processed meat products and the potential involvement of oxidation processes in the association between red and processed meat consumption and chronic diseases, the concentration of oxidation products after gastrointestinal digestion of commercial luncheon meat products was investigated. A broad spectrum of meat products (n = 24), displaying large variation in macro- and micronutrient composition and processing procedures, was digested in vitro by simulating digestion fluids of the human gastrointestinal tract. Lipid and protein oxidation was assessed in the meat products before digestion and in the corresponding digests by measurement of free malondialdehyde, 4-hydroxy-2-nonenal, hexanal and protein carbonyl compounds. Compared to an unprocessed cooked pork mince, that was included as a reference in the digestion experiment, levels of lipid oxidation products were low in the digests of most meat products. Only the digests of Parma ham had slightly higher or comparable levels as the reference pork. In contrast, protein carbonyl compounds were comparable or up to 6 times higher in the processed meat products compared to the reference pork. Particularly raw-cooked and precooked-cooked meat products and corresponding digests had higher protein carbonyl levels, but also lower protein contents and higher fat to protein ratios. In conclusion, most luncheon meat products and corresponding digests contained lower amounts of free lipid oxidation products, but more protein carbonyl compounds compared to the reference pork.
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15
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Liu S, Zhang R, Fan L, Ma Y, Xiang Q. Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1735-1740. [PMID: 31821565 DOI: 10.1002/jsfa.10194] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 11/18/2019] [Accepted: 12/10/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Oxidation of food lipids occurs in the gastrointestinal tract, resulting in potential adverse health effects. Rosemary extract (RE), as one of the most popular naturally sourced antioxidants, is widely used in the food industry. However, the effect of RE on lipid oxidation during gastrointestinal digestion has not been well investigated. Therefore, this study aimed to evaluate the effect of RE on lipid oxidation of cooked pork during simulated gastric digestion. RESULTS Results showed that RE at 12.5, 25, 50, and 100 mg kg-1 pork effectively decreased the formation of malondialdehyde during simulated gastric digestion of cooked pork. RE also effectively mitigated the decline of fatty acids during the simulated gastric digestion of pork. The total phenolic content in RE was calculated to be 170.67 mg gallic acid equivalent (GAE) g-1 . RE dissolved in distilled water (pH 6.5) or potassium hydrogen phthalate-hydrochloric acid buffer solution (0.2 mol L-1 , pH 3.0) both exhibited strong 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities as well as ferric reducing capacity. The inhibitory effects of RE on lipid oxidation of cooked pork during simulated gastric digestion may be attributed to the phenolic compounds with antioxidant properties. CONCLUSION The results lend support to the possible application of rosemary or RE as a rich source of natural antioxidants to inhibit the oxidation of food lipids during gastrointestinal digestion. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shengnan Liu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Rong Zhang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Liumin Fan
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Yunfang Ma
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
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16
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Bailey HM, Mathai JK, Berg EP, Stein HH. Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS. J Nutr 2020; 150:475-482. [PMID: 31758187 DOI: 10.1093/jn/nxz284] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/10/2019] [Accepted: 10/30/2019] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Raw meat contains all indispensable amino acids (IAAs), but before human consumption, meat usually undergoes some degree of processing. Processing affects the 3-dimensional structure of proteins, which may affect amino acid (AA) digestibility and, therefore, overall protein quality. OBJECTIVES The experiment aimed at determining digestible indispensable amino acid scores (DIAAS) for pork products, and to test the hypothesis that processing increases DIAAS. METHODS Ten ileal cannulated gilts (body weight: 26.63 ± 1.62 kg) were randomly allotted to a 10 × 10 Latin square design with ten 7-d periods. Ileal digesta were collected for 9 h on days 6 and 7 of each period. Nine diets contained a single pork product (i.e., raw belly, smoked bacon, smoked-cooked bacon, non-cured ham, alternatively cured ham, conventionally cured ham, and loins heated to 63°C, 68°C, or 72°C) as the sole source of AAs. A nitrogen-free diet was formulated to determine basal endogenous losses of AAs, which enabled calculation of standardized ileal digestibility (SID) of AAs. DIAAS were subsequently calculated according to the FAO. RESULTS All pork products had DIAAS >100 (as-is basis). Loin heated to 63°C had the greatest (P < 0.05) DIAAS for children 6 mo to 3 y and smoked-cooked bacon had the greatest (P < 0.05) DIAAS for children older than 3 y, adolescents, and adults. Raw belly, smoked bacon, and loins heated to 68°C and 72°C had a reduced (P < 0.05) DIAAS for both reference patterns compared with other proteins. Alternatively cured ham had greater (P < 0.05) DIAAS when compared with non-cured ham and conventionally cured ham. CONCLUSIONS Bacon, ham, and loin are excellent proteins with DIAAS >100, and processing may sometimes, but not always, increase DIAAS.
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Affiliation(s)
- Hannah M Bailey
- Department of Animal Sciences, University of Illinois, Urbana, IL, USA
| | - John K Mathai
- Department of Animal Sciences, University of Illinois, Urbana, IL, USA
| | - Eric P Berg
- Department of Animal Sciences, North Dakota State University, Fargo, ND, USA
| | - Hans H Stein
- Department of Animal Sciences, University of Illinois, Urbana, IL, USA
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17
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Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality. Br J Nutr 2020; 124:14-22. [PMID: 32089140 DOI: 10.1017/s0007114520000641] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA) and DIAAS. Nine ileal-cannulated gilts were randomly allotted to a 9 × 8 Youden square design with nine diets and eight 7-d periods. Values for SID of AA and DIAAS for two reference patterns were calculated for salami, bologna, beef jerky, raw ground beef, cooked ground beef and ribeye roast heated to 56, 64 or 72°C. The SID of most AA was not different among salami, bologna, beef jerky and cooked ground beef, but was less (P < 0·05) than the values for raw ground beef. The SID of AA for 56°C ribeye roast was not different from the values for raw ground beef and 72°C ribeye roast, but greater (P < 0·05) than those for 64°C ribeye roast. For older children, adolescents and adults, the DIAAS for all proteins, except cooked ground beef, were >100 and bologna and 64°C ribeye roast had the greatest (P < 0·05) DIAAS. The limiting AA for this age group were sulphur AA (beef jerky), leucine (bologna, raw ground beef and cooked ground beef) and valine (salami and the three ribeye roasts). In conclusion, meat products generally provide high-quality protein with DIAAS >100 regardless of processing. However, overcooking meat may reduce AA digestibility and DIAAS.
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18
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Ocvirk S, Wilson AS, Appolonia CN, Thomas TK, O'Keefe SJD. Fiber, Fat, and Colorectal Cancer: New Insight into Modifiable Dietary Risk Factors. Curr Gastroenterol Rep 2019; 21:62. [PMID: 31792624 DOI: 10.1007/s11894-019-0725-2] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
PURPOSE OF REVIEW To review recent data on the role and interactions of fiber and fat as dietary risk factors associated with colorectal cancer (CRC) risk in humans. RECENT FINDINGS Fiber intake shows convincing and linear dose-response negative correlation with CRC risk. Dietary fiber stimulates butyrogenic activity of the gut microbiota, providing high amounts of butyrate that shows extensive anti-neoplastic effects. A high-fat diet promotes CRC risk through stimulated bile acid metabolism, facilitating bile acid conversion by the gut microbiota to tumor-promoting deoxycholic acid. Comprehensive interactions of these microbial metabolites are likely to underlie mechanisms driving diet-dependent CRC risk in different populations, but require further experimental investigation. Dietary fiber and fat shape the composition and metabolic function of the gut microbiota, resulting in altered amounts of butyrate and deoxycholic acid in the colon. Fiber supplementation and restriction of fat intake represent promising strategies to reduce CRC risk in healthy individuals.
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Affiliation(s)
- Soeren Ocvirk
- Division of Gastroenterology, Hepatology and Nutrition, Department of Medicine, University of Pittsburgh, W1112 Biomedical Science Tower, 200 Lothrop Street, Pittsburgh, PA, 15213, USA
- Department of Gastrointestinal Microbiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Annette S Wilson
- Division of Gastroenterology, Hepatology and Nutrition, Department of Medicine, University of Pittsburgh, W1112 Biomedical Science Tower, 200 Lothrop Street, Pittsburgh, PA, 15213, USA
| | - Corynn N Appolonia
- Division of Gastroenterology, Hepatology and Nutrition, Department of Medicine, University of Pittsburgh, W1112 Biomedical Science Tower, 200 Lothrop Street, Pittsburgh, PA, 15213, USA
| | - Timothy K Thomas
- Clinical & Research Services, Community Health Services, Alaska Native Tribal Health Consortium, Anchorage, AK, USA
| | - Stephen J D O'Keefe
- Division of Gastroenterology, Hepatology and Nutrition, Department of Medicine, University of Pittsburgh, W1112 Biomedical Science Tower, 200 Lothrop Street, Pittsburgh, PA, 15213, USA.
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19
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Van Hecke T, Goethals S, Vossen E, De Smet S. Long‐Chain
n
‐3 PUFA Content and
n
‐6/
n
‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion. Mol Nutr Food Res 2019; 63:e1900404. [DOI: 10.1002/mnfr.201900404] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 08/27/2019] [Indexed: 12/31/2022]
Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
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20
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Goethals S, Vossen E, Michiels J, Vanhaecke L, Van Camp J, Van Hecke T, De Smet S. Impact of Red versus White Meat Consumption in a Prudent or Western Dietary Pattern on the Oxidative Status in a Pig Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5661-5671. [PMID: 31012581 DOI: 10.1021/acs.jafc.9b00559] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Human diets contain a complex mixture of antioxidants and pro-oxidants that contribute to the body's oxidative status. In this study, 32 pigs were fed chicken versus red and processed meat in the context of a prudent or Western dietary pattern for 4 weeks, to investigate their oxidative status. Lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, and hexanal) were higher in the chicken versus red and processed meat diets (1.7- to 8.3-fold) and subsequent in vitro (1.3- to 1.9-fold) and in vivo (1.4 to 3-fold) digests ( P < 0.001), which was presumably related to the higher polyunsaturated fatty acid content in chicken meat and/or the added antioxidants in processed meat. However, diet had only a marginal or no effect on the systemic oxidative status, as determined by plasma oxygen radical absorbance capacity, malondialdehyde, glutathione, and glutathione peroxidase activity in blood and organs, except for α-tocopherol, which was higher after the consumption of the chicken-Western diet. In conclusion, in contrast to the hypothesis, the consumption of chicken in comparison to that of the red and processed meat resulted in higher concentrations of lipid oxidation products in the pig intestinal contents; however, this was not reflected in the body's oxidative status.
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Affiliation(s)
- Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium
- Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Joris Michiels
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium
- Institute for Global Food Security, School of Biological Sciences , Queen's University , University Road , Belfast BT7 1NN , Northern Ireland , United Kingdom
| | - John Van Camp
- Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium
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21
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Martin OCB, Olier M, Ellero-Simatos S, Naud N, Dupuy J, Huc L, Taché S, Graillot V, Levêque M, Bézirard V, Héliès-Toussaint C, Estrada FBY, Tondereau V, Lippi Y, Naylies C, Peyriga L, Canlet C, Davila AM, Blachier F, Ferrier L, Boutet-Robinet E, Guéraud F, Théodorou V, Pierre FHF. Haem iron reshapes colonic luminal environment: impact on mucosal homeostasis and microbiome through aldehyde formation. MICROBIOME 2019; 7:72. [PMID: 31060614 PMCID: PMC6503375 DOI: 10.1186/s40168-019-0685-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 04/22/2019] [Indexed: 05/05/2023]
Abstract
BACKGROUND The World Health Organization classified processed and red meat consumption as "carcinogenic" and "probably carcinogenic", respectively, to humans. Haem iron from meat plays a role in the promotion of colorectal cancer in rodent models, in association with enhanced luminal lipoperoxidation and subsequent formation of aldehydes. Here, we investigated the short-term effects of this haem-induced lipoperoxidation on mucosal and luminal gut homeostasis including microbiome in F344 male rats fed with a haem-enriched diet (1.5 μmol/g) 14-21 days. RESULTS Changes in permeability, inflammation, and genotoxicity observed in the mucosal colonic barrier correlated with luminal haem and lipoperoxidation markers. Trapping of luminal haem-induced aldehydes normalised cellular genotoxicity, permeability, and ROS formation on a colon epithelial cell line. Addition of calcium carbonate (2%) to the haem-enriched diet allowed the luminal haem to be trapped in vivo and counteracted these haem-induced physiological traits. Similar covariations of faecal metabolites and bacterial taxa according to haem-induced lipoperoxidation were identified. CONCLUSIONS This integrated approach provides an overview of haem-induced modulations of the main actors in the colonic barrier. All alterations were closely linked to haem-induced lipoperoxidation, which is associated with red meat-induced colorectal cancer risk.
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Affiliation(s)
- Océane C. B. Martin
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
- ADIV, 10 Rue Jacqueline Auriol, 63039 Clermont-Ferrand, France
| | - Maïwenn Olier
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Sandrine Ellero-Simatos
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Nathalie Naud
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Jacques Dupuy
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Laurence Huc
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Sylviane Taché
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Vanessa Graillot
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Mathilde Levêque
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Valérie Bézirard
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Cécile Héliès-Toussaint
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Florence Blas Y. Estrada
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Valérie Tondereau
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Yannick Lippi
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Claire Naylies
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | | | - Cécile Canlet
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Anne Marie Davila
- INRA, UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - François Blachier
- INRA, UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, Paris, France
| | - Laurent Ferrier
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Elisa Boutet-Robinet
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Françoise Guéraud
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Vassilia Théodorou
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Fabrice H. F. Pierre
- INRA, ToxAlim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
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22
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Estévez M, Xiong Y. Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses. J Food Sci 2019; 84:387-396. [DOI: 10.1111/1750-3841.14460] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 12/26/2018] [Accepted: 01/13/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Mario Estévez
- Meat and Meat Products Research Institute, TECAL Research Group; Univ. of Extremadura; Avda. Universidad s/n 10003 Cáceres Spain
| | - Youling Xiong
- Depart. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY 40546-0215 U.S.A
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23
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Food lipid oxidation under gastrointestinal digestion conditions: A review. Crit Rev Food Sci Nutr 2018; 60:461-478. [DOI: 10.1080/10408398.2018.1538931] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
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24
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Estévez M, Luna C. Dietary protein oxidation: A silent threat to human health? Crit Rev Food Sci Nutr 2017; 57:3781-3793. [DOI: 10.1080/10408398.2016.1165182] [Citation(s) in RCA: 137] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- M. Estévez
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
| | - C. Luna
- Medical Hospital, SES, Gobierno de Extremadura, Badajoz, Spain
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25
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Van Hecke T, Van Camp J, De Smet S. Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health. Compr Rev Food Sci Food Saf 2017; 16:214-233. [DOI: 10.1111/1541-4337.12248] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 12/23/2022]
Affiliation(s)
- Thomas Van Hecke
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
| | - John Van Camp
- the Unit of Food Chemistry and Human Nutrition; Ghent Univ.; Ghent Belgium
| | - Stefaan De Smet
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
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26
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Rysman T, Van Hecke T, Van Poucke C, De Smet S, Van Royen G. Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. Food Chem 2016; 209:177-84. [DOI: 10.1016/j.foodchem.2016.04.027] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 04/01/2016] [Accepted: 04/12/2016] [Indexed: 01/12/2023]
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27
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De Smet S, Vossen E. Meat: The balance between nutrition and health. A review. Meat Sci 2016; 120:145-156. [DOI: 10.1016/j.meatsci.2016.04.008] [Citation(s) in RCA: 152] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/06/2016] [Accepted: 04/07/2016] [Indexed: 12/15/2022]
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28
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Hemeryck LY, Rombouts C, Hecke TV, Van Meulebroek L, Bussche JV, De Smet S, Vanhaecke L. In vitro DNA adduct profiling to mechanistically link red meat consumption to colon cancer promotion. Toxicol Res (Camb) 2016; 5:1346-1358. [PMID: 30090439 DOI: 10.1039/c6tx00079g] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 06/19/2016] [Indexed: 01/14/2023] Open
Abstract
Colorectal cancer (CRC) is the third most common cancer type in the world. Epidemiological research has demonstrated that both red and processed meat consumption significantly contribute to CRC risk. In this study, red meat toxicity was investigated by means of simulated gastrointestinal conditions, malondialdehyde (MDA) analysis and UHPLC-(HR)MS(/MS) based DNA adductomics. Since dairy products with high calcium content are associated with a decreased CRC-risk, the possible CRC-protective effects of calcium were assessed as well. The obtained results confirmed the earlier reported finding that heme-rich meat stimulates lipid peroxidation and O6-carboxymethylguanine (O6-CMG) DNA adduct formation during digestion. Calcium carbonate (CaCO3) supplementation resulted in both toxic and anti-toxic effects; i.e. stimulation of O6-CMG production, but reduction of MDA formation. DNA adductome mapping of meat digests revealed a significant interindividual variability. The observed DNA adduct profile also differed according to the digested meat type, uncovering different putative DNA adducts that seem to be associated with digestion of beef or chicken with or without supplemented CaCO3. Formamidopyrimidine-adenine was found to be discriminative for meat digests without added CaCO3, carboxyethylcytosine was significantly higher in beef digests and methoxymethylcytosine (or its hydroxyethylcytosine isomer) was found to be lower in meat digests supplemented with CaCO3. These results demonstrate that DNA adduct formation may be involved in the pathway that links red meat digestion to CRC promotion. In addition, the possible CRC-protective attributes of calcium through anti-oxidant actions could be documented.
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Affiliation(s)
- Lieselot Y Hemeryck
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Caroline Rombouts
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Thomas Van Hecke
- Laboratory of Animal Nutrition and Animal Product Quality , Department of Animal Production , Faculty of Bioscience Engineering , Ghent University , Proefhoevestraat 10 , B-9090 Melle , Belgium
| | - Lieven Van Meulebroek
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Julie Vanden Bussche
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
| | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality , Department of Animal Production , Faculty of Bioscience Engineering , Ghent University , Proefhoevestraat 10 , B-9090 Melle , Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis , Department of Veterinary Public Health and Food Safety , Faculty of Veterinary Medicine , Ghent University , Salisburylaan 133 , B-9820 Merelbeke , Belgium .
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29
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Hemeryck LY, Vanhaecke L. Diet-related DNA adduct formation in relation to carcinogenesis. Nutr Rev 2016; 74:475-89. [PMID: 27330144 DOI: 10.1093/nutrit/nuw017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The human diet contributes significantly to the initiation and promotion of carcinogenesis. It has become clear that the human diet contains several groups of natural foodborne chemicals that are at least in part responsible for the genotoxic, mutagenic, and carcinogenic potential of certain foodstuffs. Electrophilic chemicals are prone to attack nucleophilic sites in DNA, resulting in the formation of altered nucleobases, also known as DNA adducts. Since DNA adduct formation is believed to signal the onset of chemically induced carcinogenesis, the DNA adduct-inducing potential of certain foodstuffs has been investigated to gain more insight into diet-related pathways of carcinogenesis. Many studies have investigated diet-related DNA adduct formation. This review summarizes work on known or suspected dietary carcinogens and the role of DNA adduct formation in hypothesized carcinogenesis pathways.
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Affiliation(s)
- Lieselot Y Hemeryck
- L.Y. Hemeryck and L. Vanhaecke are with the Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
| | - Lynn Vanhaecke
- L.Y. Hemeryck and L. Vanhaecke are with the Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
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30
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Rysman T, Van Hecke T, De Smet S, Van Royen G. Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4131-4138. [PMID: 27133801 DOI: 10.1021/acs.jafc.6b00437] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and γ-glutamic and α-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein-ascorbate and protein-phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.
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Affiliation(s)
- Tine Rysman
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium
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31
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Karunasinghe N, Zhu S, Ferguson LR. Benefits of Selenium Supplementation on Leukocyte DNA Integrity Interact with Dietary Micronutrients: A Short Communication. Nutrients 2016; 8:E249. [PMID: 27128937 PMCID: PMC4882662 DOI: 10.3390/nu8050249] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/19/2016] [Accepted: 04/21/2016] [Indexed: 01/05/2023] Open
Abstract
A male cohort from New Zealand has previously shown variability in Selenium (Se) supplementation effects on measured biomarkers. The current analysis is to understand the reasons for variability of the H₂O₂-induced DNA damage recorded after Se supplementation. We have looked at the variation of demographic, lifestyle, medication, genetic and dietary factors and biomarkers measured at baseline and post-supplementation in these two extreme subgroups A and B. Group A showed increased H₂O₂-induced DNA damage and group B showed decreased damage after Se supplementation. We have also considered correlations of biomarkers and dietary factors in the complete dataset. The glutathione peroxidase (GPx) activity and DNA damage were significantly lower at post-supplementation in Group B compared to Group A. Post-supplementation, Group B showed a significant reduction in the GPx activity, while Group A showed a significant increase in DNA damage compared to baseline levels. Dietary methionine intake was significantly higher and folate intake was significantly lower in Group B compared to Group A. Se supplementation significantly increased the caspase-cleaved keratin 18 levels in both groups, indicating increased apoptotic potential of this supplement. Parameter correlation with the complete dataset showed dietary methionine to have a significant negative correlation with H₂O₂-induced DNA damage post-supplementation. The data suggest that Se supplementation is beneficial for the leukocyte DNA integrity only in interaction with the dietary methionine and folate intake.
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Affiliation(s)
- Nishi Karunasinghe
- Auckland Cancer Society Research Centre, Faculty of Medical and Health Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Shuotun Zhu
- Discipline of Nutrition, Faculty of Medical and Health Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Lynnette R Ferguson
- Auckland Cancer Society Research Centre, Faculty of Medical and Health Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
- Discipline of Nutrition, Faculty of Medical and Health Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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32
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Van Hecke T, Wouters A, Rombouts C, Izzati T, Berardo A, Vossen E, Claeys E, Van Camp J, Raes K, Vanhaecke L, Peeters M, De Vos WH, De Smet S. Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1600-1609. [PMID: 26836477 DOI: 10.1021/acs.jafc.5b05915] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We studied the formation of malondialdehyde, 4-hydroxy-nonenal, and hexanal (lipid oxidation products, LOP) during in vitro digestion of a cooked low-fat and high-fat beef product in response to the addition of reducing compounds. We also investigated whether higher LOP in the digests resulted in a higher cyto- and genotoxicity in Caco-2, HT-29 and HCT-116 cell lines. High-fat compared to low-fat beef digests contained approximately 10-fold higher LOP concentrations (all P < 0.001), and induced higher cytotoxicity (P < 0.001). During digestion of the high-fat product, phenolic acids (gallic, ferulic, chlorogenic, and caffeic acid) displayed either pro-oxidant or antioxidant behavior at lower and higher doses respectively, whereas ascorbic acid was pro-oxidant at all doses, and the lipophilic reducing compounds (α-tocopherol, quercetin, and silibinin) all exerted a clear antioxidant effect. During digestion of the low-fat product, the hydrophilic compounds and quercetin were antioxidant. Decreases or increases in LOP concentrations amounted to 100% change versus controls.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - An Wouters
- Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium
| | - Caroline Rombouts
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
- Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium
| | - Tazkiyah Izzati
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
| | - Alberto Berardo
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - Els Vossen
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - Erik Claeys
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - John Van Camp
- Unit of Food Chemistry and Human Nutrition, Ghent University , B-9000 Ghent, Belgium
| | - Katleen Raes
- Laboratory of Food Microbiology and Biotechnology, Ghent University , B-8500 Kortrijk, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium
| | - Marc Peeters
- Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium
| | - Winnok H De Vos
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
- Laboratory of Cell Biology & Histology, University of Antwerp , B-2020 Antwerp, Belgium
| | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
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33
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Steppeler C, Haugen JE, Rødbotten R, Kirkhus B. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:487-496. [PMID: 26654171 DOI: 10.1021/acs.jafc.5b04201] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined during in vitro digestion of cooked red meat (beef and pork), as well as white meat (chicken) and fish (salmon), whereas analysis of 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) was performed during in vitro digestion of cooked beef and salmon. Comparing products with similar fat contents indicated that the amount of unsaturated fat and not total iron content was the dominating factor influencing the formation of aldehydes. It was also shown that increasing fat content in beef products caused increasing concentrations of MDA equivalents. The highest levels, however, were found in minced beef with added fish oil high in unsaturated fat. This study indicates that when ingested alone, red meat products low in unsaturated fat and low in total fat content contribute to relatively low levels of potentially genotoxic aldehydes in the gastrointestinal tract.
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Affiliation(s)
- Christina Steppeler
- Norwegian University of Life Sciences , Department of Food Safety and Infection Biology, P.O. Box 8146, Dep, 0033 Oslo, Norway
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
| | - John-Erik Haugen
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
| | - Rune Rødbotten
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
| | - Bente Kirkhus
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
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34
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Van Hecke T, Jakobsen LMA, Vossen E, Guéraud F, De Vos F, Pierre F, Bertram HCS, De Smet S. Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects. Food Funct 2016; 7:3760-71. [DOI: 10.1039/c6fo00462h] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
High beef consumption induces oxidative stress in gastrointestinal mucosae and extra-gastrointestinal organs such as the heart and kidneys.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Melle
- Belgium
| | | | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Melle
- Belgium
| | - Françoise Guéraud
- UMR1331 Toxalim
- INRA
- INP
- UPS
- Team 9 “Prevention and Promotion of Carcinogenesis by Food”
| | - Filip De Vos
- Laboratory of Radiopharmacy
- Department of Pharmaceutical Analysis
- Ghent University
- Ghent
- Belgium
| | - Fabrice Pierre
- UMR1331 Toxalim
- INRA
- INP
- UPS
- Team 9 “Prevention and Promotion of Carcinogenesis by Food”
| | - Hanne C. S. Bertram
- Food
- metabolomics and sensory
- Department of Food Science
- Aarhus University
- Årslev
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Melle
- Belgium
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35
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Van Hecke T, Vossen E, Hemeryck LY, Vanden Bussche J, Vanhaecke L, De Smet S. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer. Food Chem 2015; 187:29-36. [DOI: 10.1016/j.foodchem.2015.04.029] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 04/09/2015] [Accepted: 04/12/2015] [Indexed: 12/31/2022]
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36
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Effects of hemin and nitrite on intestinal tumorigenesis in the A/J Min/+ mouse model. PLoS One 2015; 10:e0122880. [PMID: 25836260 PMCID: PMC4383626 DOI: 10.1371/journal.pone.0122880] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Accepted: 02/24/2015] [Indexed: 12/20/2022] Open
Abstract
Red and processed meats are considered risk factors for colorectal cancer (CRC); however, the underlying mechanisms are still unclear. One cause for the potential link between CRC and meat is the heme iron in red meat. Two pathways by which heme and CRC promotion may be linked have been suggested: fat peroxidation and N-nitrosation. In the present work we have used the novel A/J Min/+ mouse model to test the effects of dietary hemin (a model of red meat), and hemin in combination with nitrite (a model of processed meat) on intestinal tumorigenesis. Mice were fed a low Ca2+ and vitamin D semi-synthetic diet with added hemin and/or nitrite for 8 weeks post weaning, before termination followed by excision and examination of the intestinal tract. Our results indicate that dietary hemin decreased the number of colonic lesions in the A/J Min/+ mouse. However, our results also showed that the opposite occurred in the small intestine, where dietary hemin appeared to stimulate tumor growth. Furthermore, we find that nitrite, which did not have an effect in the colon, appeared to have a suppressive effect on tumor growth in the small intestine.
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Soladoye O, Juárez M, Aalhus J, Shand P, Estévez M. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Compr Rev Food Sci Food Saf 2015; 14:106-122. [DOI: 10.1111/1541-4337.12127] [Citation(s) in RCA: 299] [Impact Index Per Article: 33.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Accepted: 12/04/2014] [Indexed: 01/07/2023]
Affiliation(s)
- O.P. Soladoye
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - M.L. Juárez
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - J.L. Aalhus
- Lacombe Research Centre; Agriculture and Agri-Food Canada; 6000 C and E Trail T4L 1W1 Lacombe Alberta Canada
| | - P. Shand
- Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources; Univ. of Saskatchewan; 51 Campus Drive S7N 5A Saskatoon Canada
| | - M. Estévez
- IPROCAR Research Inst; Univ. of Extremadura; 10003 Caceres Spain
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