1
|
Camacho C, Oliveira H, Serrano C, Delgado I, Coelho I, Pedro S, Lourenço H, Bandarra NM, Marques A, Pessoa MF, Gonçalves A, Nunes ML. Valorisation of sea urchin (Paracentrotus lividus) gonads through canning. Food Chem 2024; 449:139184. [PMID: 38579651 DOI: 10.1016/j.foodchem.2024.139184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/12/2024] [Accepted: 03/27/2024] [Indexed: 04/07/2024]
Abstract
Fresh sea urchin (Paracentrotus lividus) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3-12 months). Canning contributed to a decrease in protein, K and most carotenoids contents; and a concentration of lipids, ash, Na and Se levels. A simulated 12-month ageing led to decrease the protein and β-carotene contents; and the Na and lutein levels concentration. The macroalgae addition resulted in an orange, darker and less soft product, with higher carbohydrates, Na, Se and carotenoids contents. A 25 g-dose contributes to significant daily intakes of protein (8-9%), EPA+DHA (47-53%), I (35-62%) and Se (30-47%). The products were commercially stable/sterile and had good sensory acceptance. Overall, canning constitutes a strategy to provide a nutritionally balanced product available all year-round.
Collapse
Affiliation(s)
- Carolina Camacho
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; Geobiotec, Earth Sciences Department, Faculty of Sciences and Technology - Nova University of Lisbon, Quinta da Torre, 2829-516 Caparica, Portugal.
| | - Helena Oliveira
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - Carmo Serrano
- National Institute for Agricultural and Veterinary Research (INIAV, I.P.), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal.
| | - Inês Delgado
- National Institute of Health Doutor Ricardo Jorge (INSA, I.P.), Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Inês Coelho
- National Institute of Health Doutor Ricardo Jorge (INSA, I.P.), Food and Nutrition Department, Av. Padre Cruz, 1649-016 Lisboa, Portugal.
| | - Sónia Pedro
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal.
| | - Helena Lourenço
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - Narcisa M Bandarra
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - António Marques
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - M Fernanda Pessoa
- Geobiotec, Earth Sciences Department, Faculty of Sciences and Technology - Nova University of Lisbon, Quinta da Torre, 2829-516 Caparica, Portugal.
| | - Amparo Gonçalves
- Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| | - M Leonor Nunes
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
| |
Collapse
|
2
|
Sun N, Dang H, Zhang Y, Yang M, Zhang W, Zhao Y, Zhang H, Ji H, Zhang B. Inorganic Selenium Transformation into Organic Selenium by Monascus purpureus. Foods 2023; 12:3375. [PMID: 37761084 PMCID: PMC10529015 DOI: 10.3390/foods12183375] [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: 08/05/2023] [Revised: 09/01/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Selenium (Se) is a trace element that plays a crucial role in metabolism; a lack of selenium reduces the body's resistance and immunity, as well as causes other physiological problems. In this study, we aim to identify favorable conditions for improving organic selenium production. The functional microbe Monascus purpureus, which is widely used in food production, was employed to optimize selenium-enriched culture conditions, and its growth mode and selenium-enriched features were investigated. Spectrophotometry, inductively coupled plasma optical emission spectrometry (ICP-OES), and HPLC (High-Performance Liquid Chromatography) were used to determine the effects of various doses of sodium selenite on the selenium content, growth, and metabolism of M. purpureus, as well as the conversion rate of organic selenium. The best culture parameters for selenium-rich M. purpureus included 7.5 mg/100 mL of selenium content in the culture medium, a pH value of 6.8, a culture temperature of 30 °C, and a rotation speed of 180 rpm. Under ideal circumstances, the mycelia had a maximum selenium concentration of approximately 239.17 mg/kg, with organic selenium accounting for 93.45%, monacoline K production reaching 70.264 mg/L, and a secondary utilization rate of external selenium of 22.99%. This study revealed a novel biological route-selenium-rich M. purpureus fermentation-for converting inorganic selenium into organic selenium.
Collapse
Affiliation(s)
- Nan Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Hui Dang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Yuyao Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Mengjie Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Wei Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Haisheng Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Hua Ji
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Baoshan Zhang
- Research Center of Fruit and Vegetable Deep-Processing Technology, Xi’an 710119, China
| |
Collapse
|
3
|
Zhang C, Miao X, Du S, Zhang T, Chen L, Liu Y, Zhang L. Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients. Foods 2023; 12:foods12081653. [PMID: 37107446 PMCID: PMC10137893 DOI: 10.3390/foods12081653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Although cooked diets are the primary sources for humans to absorb trace elements, there is limited data available on the concentrations and bioaccessibility of trace elements in cooked food ingredients. This work aims to evaluate the effects of culinary procedures on the concentrations and bioaccessibility of trace elements in common food ingredients. Twelve food species from the local market were treated with four culinary procedures (boiling, steaming, baking, and frying), then the bioaccessibility of copper (Cu), zinc (Zn), and arsenic (As) were evaluated using the in vitro digestion method. The subcellular distribution of these elements was also determined using the sequential fractionation method. The results show that culinary procedures decreased the retention rate of As during cooking (100% for raw and 65-89% for cooked ingredients) and the bioaccessibility of Cu and Zn during digestion (nearly 75% for raw and 49-65% for cooked ingredients), resulting in a reduction of the total bioaccessible fraction (TBF) of Cu, Zn, and As in food ingredients. The TBF of Cu, Zn, and As in all tested food ingredients followed the order: raw (76-80%) > steaming and baking (50-62%) > boiling and frying (41-50%). The effects of culinary procedures were associated with the subcellular distribution of trace elements. As was dominantly distributed in heat-stable proteins (51-71%), which were more likely to be lost during cooking. In comparison, Cu and Zn were mainly bound to the insoluble fraction and heat-denatured proteins (60-89% and 61-94% for Cu and Zn, respectively), which become less digestible in cooked ingredients. In conclusion, these results suggest that culinary procedures reduce the absorption of Cu, Zn, and As in various food ingredients, which should be considered in the coming studies related to nutrition and risk assessment of trace elements.
Collapse
Affiliation(s)
- Canchuan Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xi Miao
- Department of Mathematics, Pennsylvania State University-Harrisburg, Middletown, PA 17057, USA
| | - Sen Du
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Ting Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Lizhao Chen
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Yang Liu
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Li Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- Sanya Institute of Ocean Eco-Environmental Engineering, Sanya 572025, China
| |
Collapse
|
4
|
Teixeira B, Vieira H, Martins S, Mendes R. Development of a Rapid and Non-Destructive Method for the Detection of Water Addition in Octopus Species ( Octopus vulgaris and Eledone cirrhosa) Using Time Domain Reflectometry (TDR). Foods 2023; 12:foods12071461. [PMID: 37048280 PMCID: PMC10094463 DOI: 10.3390/foods12071461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 04/14/2023] Open
Abstract
Consumer expectations regarding the quality of octopus are often frustrated and dissatisfaction is frequent, namely due to the excessive reduction in weight after cooking. Therefore, a rapid and non-destructive method based in time domain reflectometry (TDR) was developed for the control of water added to octopus (Octopus vulgaris and Eledone cirrhosa). O. vulgaris had significant higher values of moisture content, moisture/protein ratio, and cooking loss than E. cirrhosa. Immersion in freshwater increased the weight of O. vulgaris in ca. 32% after 32 h, and of E. cirrhosa in ca. 21% after 36 h, and cooking losses increased about 13.9% and 26.1%, respectively. The results reveal how consumers can be misled by abusive water addition. Changes in electrical conductivity and TDR curves were linked with the increasing incorporation of water and dilution effect of salts from octopus muscle. TDR technology and linear discriminant analysis were combined to detect added water in octopus. The classification model developed was cross-validated and 98.6% of samples were correctly classified. The method can be used to proof the authenticity of octopus (O. vulgaris and E. cirrhosa) or to detect fraudulent practices regarding added water.
Collapse
Affiliation(s)
- Bárbara Teixeira
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal
| | - Helena Vieira
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
| | - Sandra Martins
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal
| | - Rogério Mendes
- Portuguese Institute for the Sea and Atmosphere, Department for the Sea and Marine Resources, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal
| |
Collapse
|
5
|
Zamuz S, Bohrer BM, Shariati MA, Rebezov M, Kumar M, Pateiro M, Lorenzo JM. Assessing the quality of octopus: From sea to table. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
|
6
|
Gaspar L, Ricardo F, Melo T, Domingues P, Domingues MR, Calado R, Rey F. Lipidomics of common octopus' (Octopus vulgaris) tentacle muscle using untargeted high-resolution liquid chromatography-mass spectrometry. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
7
|
Oliveira H, Blocquel C, Santos M, Fretigny M, Correia T, Gonçalves A, Cabado AG, López LB, Raaholt BW, Ferraris F, Iacoponi F, Cubadda F, Mantovani A, Vallet E, Vlaemynck G, Fernández-Arribas J, Eljarrat E, López E, López de Alda M, Panicz R, Sobczak M, Eljasik P, Cunha S, Ferreira R, Fernandes JO, Sousa S, Domingues VF, Delerue-Matos C, Marques A, Nunes ML. Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. Food Chem Toxicol 2021; 155:112431. [PMID: 34293428 DOI: 10.1016/j.fct.2021.112431] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/28/2021] [Accepted: 07/17/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrially produced and chemically and microbiologically evaluated. The dishes intended for: (i) children and pregnant women had EPA + DHA and I levels that reached the target quantities, supporting the claim as "high in I"; and (ii) seniors were "high in protein" (24.8%-Soup_S and 34.0%-Balls_S of the energy was provided by proteins), "high in vitamin B12", and had Na contents (≤0.4%) below the defined limit. All dishes reached the vitamin D target value. Sausages_C, Roulade_P, Fillet_P and Balls_S had a well-balanced protein/fat ratio. Roulade_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while Sausages_C the lowest SFA/UNS ratio (0.2). Dishes were considered safe based on different parameters (e.g. Hg-T, PBDEs, Escherichia coli). All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three groups.
Collapse
Affiliation(s)
- Helena Oliveira
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; IPMA, I.P, Portuguese Institute for the Sea and Atmosphere, I.P, Division of Aquaculture, Upgrading and Bioprospection, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
| | | | - Marta Santos
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; IPMA, I.P, Portuguese Institute for the Sea and Atmosphere, I.P, Division of Aquaculture, Upgrading and Bioprospection, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
| | | | - Tatiana Correia
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; IPMA, I.P, Portuguese Institute for the Sea and Atmosphere, I.P, Division of Aquaculture, Upgrading and Bioprospection, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
| | - Amparo Gonçalves
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; IPMA, I.P, Portuguese Institute for the Sea and Atmosphere, I.P, Division of Aquaculture, Upgrading and Bioprospection, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
| | - Ana G Cabado
- ANFACO CECOPESCA - Ctra. Colexio Universitario, Pontevedra, 16, 36310, Vigo, Spain.
| | - Lucía Blanco López
- ANFACO CECOPESCA - Ctra. Colexio Universitario, Pontevedra, 16, 36310, Vigo, Spain.
| | | | - Francesca Ferraris
- ISS, Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161, Rome, Italy.
| | - Francesca Iacoponi
- ISS, Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161, Rome, Italy.
| | - Francesco Cubadda
- ISS, Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161, Rome, Italy.
| | - Alberto Mantovani
- ISS, Istituto Superiore di Sanità - National Institute of Health, Department of Food Safety, Nutrition and Veterinary Public Health, Viale Regina Elena 299, 00161, Rome, Italy.
| | - Elisabeth Vallet
- Ethic ocean, Tour ESSOR, 14 rue Scandicci, 93500, Pantin, France.
| | - Geertrui Vlaemynck
- ILVO, Flanders Research Institute for Agriculture, Fisheries and Food, Department Technology and Food Science, Brusselsesteenweg 370, 9090, Melle, Belgium.
| | - Julio Fernández-Arribas
- Water, Environment and Food Chemistry, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, 08034, Barcelona, Spain.
| | - Ethel Eljarrat
- Water, Environment and Food Chemistry, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, 08034, Barcelona, Spain.
| | - Esther López
- Water, Environment and Food Chemistry, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, 08034, Barcelona, Spain.
| | - Miren López de Alda
- Water, Environment and Food Chemistry, Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona 18-26, 08034, Barcelona, Spain.
| | - Remigiusz Panicz
- West Pomeranian University of Technology in Szczecin, Faculty of Food Sciences and Fisheries, Department of Meat Science, Szczecin, Poland.
| | - Małgorzata Sobczak
- West Pomeranian University of Technology in Szczecin, Faculty of Food Sciences and Fisheries, Department of Meat Science, Szczecin, Poland.
| | - Piotr Eljasik
- West Pomeranian University of Technology in Szczecin, Faculty of Food Sciences and Fisheries, Department of Meat Science, Szczecin, Poland.
| | - Sara Cunha
- LAQV/Requimte-Faculty Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
| | - Ricardo Ferreira
- LAQV/Requimte-Faculty Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
| | - José O Fernandes
- LAQV/Requimte-Faculty Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
| | - Sara Sousa
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, 4200-072, Porto, Portugal.
| | - Valentina F Domingues
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, 4200-072, Porto, Portugal.
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV-GRAQ, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, 4200-072, Porto, Portugal.
| | - António Marques
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; IPMA, I.P, Portuguese Institute for the Sea and Atmosphere, I.P, Division of Aquaculture, Upgrading and Bioprospection, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
| | - Maria Leonor Nunes
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
| |
Collapse
|
8
|
Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies. Food Chem Toxicol 2021; 152:112218. [PMID: 33882300 DOI: 10.1016/j.fct.2021.112218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19-23% of I DI and 30%-71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
Collapse
Affiliation(s)
- Vera Barbosa
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal.
| | - Ana Luísa Maulvault
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Patrícia Anacleto
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Marta Santos
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal
| | - Mónica Mai
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Helena Oliveira
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Marisa Barata
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Ravi Araújo-Luna
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Laura Ribeiro
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Piotr Eljasik
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Małgorzata Sobczak
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Jacek Sadowski
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Agnieszka Tórz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Remigiusz Panicz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | | | - Pedro Pousão-Ferreira
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Maria Luísa Carvalho
- (LIBPhYs-UNL), Physics Department, NOVA School of Science and Technology, Caparica, Portugal
| | - Marta Martins
- MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal
| | - António Marques
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| |
Collapse
|
9
|
Cai B, Wan P, Chen H, Chen X, Sun H, Pan J. Identification of octopus peptide and its promotion of β-casein synthesis in a mouse mammary epithelial cell line. J Food Biochem 2020; 44:e13467. [PMID: 32935377 DOI: 10.1111/jfbc.13467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/13/2020] [Accepted: 08/19/2020] [Indexed: 12/13/2022]
Abstract
Octopus protein hydrolysate has been reported to increase milk yield and milk protein production. In this paper, the utilization and underlying mechanisms of bioactive peptide fractions from octopus protein hydrolysate on β-casein expression in mouse mammary epithelial cells (HC11) were investigated. Fraction OPH3-1 significantly stimulated cell proliferation and β-casein synthesis in HC11 cells, which was purified by ultra-filtration and gel-filtration chromatography. The MWs of the peptides from OPH3-1 ranged from 525-2,578 Da and consisted of 7-26 amino acid residues. Most of the peptides demonstrated the typical characteristics of milk protein synthesis promotion, especially MGLAGPR, MGDVLNF, EAPLMHV, and TEAPLMHV. Additionally, the mRNA abundances of mTOR, S6K1, 4EBP1, JAK2, and STAT5 were significantly enhanced by OPH3-1, which was consistent with the increased β-casein expression. These results suggest that the OPH3-1 peptides can promote the proliferation of mammary epithelial cells and increase β-casein synthesis. PRACTICAL APPLICATIONS: Breastfeeding mothers are generally recommended to take octopus soup as a daily diet to promote lactation. The peptides fraction OPH3-1 from the enzymatic hydrolysate of Octopus vulgaris which was revealed to significantly stimulate mammary epithelial cell proliferation and β-casein synthesis was obtained. This study suggests that octopus peptides can be used as nutritional supplements to increase the quantity and quality of milk production.
Collapse
Affiliation(s)
- Bingna Cai
- Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, Guangdong, China.,Innovation Academy of South China Sea Ecology and Environmental Engineering (ISEE), Chinese Academy of Sciences, Guangzhou, Guangdong, China
| | - Peng Wan
- Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, Guangdong, China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, Guangdong, China
| | - Hua Chen
- Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, Guangdong, China.,Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou, Guangdong, China
| | - Xin Chen
- School of Environment and Chemical Engineering, Foshan University, Foshan, Guangdong, China
| | - Huili Sun
- Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, Guangdong, China
| | - Jianyu Pan
- Key Laboratory of Tropical Marine Bio-Resources and Ecology/Guangdong Key Laboratory of Marine Materia Medica, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, Guangdong, China.,Innovation Academy of South China Sea Ecology and Environmental Engineering (ISEE), Chinese Academy of Sciences, Guangzhou, Guangdong, China
| |
Collapse
|
10
|
Sobral MMC, Casal S, Faria MA, Cunha SC, Ferreira IMLO. Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion. Food Chem Toxicol 2020; 141:111401. [DOI: 10.1016/j.fct.2020.111401] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/15/2022]
|