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Zhao Y, Chen H, Zhao P, Zhang C, Wu Y, Li X, Huangfu M, Chen Z, Wang C, Liu B, Simujide H, Chen A, Sun H. Effect of different genetic backgrounds on rumen microbiota and serum metabolic phenotypes in beef cattle. Sci Rep 2024; 14:24005. [PMID: 39402126 DOI: 10.1038/s41598-024-74988-z] [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: 04/21/2024] [Accepted: 09/30/2024] [Indexed: 10/17/2024] Open
Abstract
Species with different genetic backgrounds exhibit distinct metabolic traits. Nine beef cattle were selected for the experiment to study changes in serum metabolic phenotypes, rumen microbiota diversity, and composition in beef cattle from different genetic backgrounds. Three groups were Chinese Simmental (S group), Simmental×Chinese Holstein (SH group), and Simmental × Mongolian (SM group) cattle. We used ELISA to detect serum biochemical indicators. The Short-chain fatty acids (SCFAs) in the rumen were examined, and a significant difference was observed in the acetic acid content of the three experimental groups (p < 0.01). The propionic acid content in the rumen of the S group was significantly higher than that of the SH and SM groups (p < 0.05). The A/P ratios of both the S and SM groups were significantly higher than that of the SH group (p < 0.05). We analyzed rumen microbiota composition and diversity in each group of cattle using 16 S rRNA sequencing and found that their composition was generally similar in the three groups of crossbred fattening cattle; however, the f_Bacteroidales_RF16_group and g_norank_f_Bacteroidales_RF16_group were significantly enriched in the SH group, whereas Treponema and Spirochaetia were significantly enriched in the SM group. Spirochaetia was significantly enriched in the SM group. Differences in rumen bacterial enrichment indicated that starch, protein, and cellulolytic abilities differed among the S, SH, and SM groups. The results of Spearman correlation analysis confirmed the correlation between rumen genera and serum biochemical indices. Overall, differences in rumen microflora play an important role in influencing the serum metabolic phenotype.
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Affiliation(s)
- Yaxing Zhao
- Institute of Animal Nutrition and Feed Research, Inner Mongolia Academy of Agricultural and Animal Husbandry Science, Inner Mongolia Key Laboratory of Herbivores Nutrition, Key Laboratory of Grass-Feeding Livestock Healthy Breeding and Livestock Product Quality Control, 010031, Hohhot, People's Republic of China
| | - Hao Chen
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Pengfei Zhao
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Chunhua Zhang
- Institute of Animal Nutrition and Feed Research, Inner Mongolia Academy of Agricultural and Animal Husbandry Science, Inner Mongolia Key Laboratory of Herbivores Nutrition, Key Laboratory of Grass-Feeding Livestock Healthy Breeding and Livestock Product Quality Control, 010031, Hohhot, People's Republic of China
| | - Yi Wu
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Xiaorui Li
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Mingke Huangfu
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhimeng Chen
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Chunjie Wang
- College of Veterinary Medicine, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Bo Liu
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Huasai Simujide
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Aorigele Chen
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
| | - Haizhou Sun
- Institute of Animal Nutrition and Feed Research, Inner Mongolia Academy of Agricultural and Animal Husbandry Science, Inner Mongolia Key Laboratory of Herbivores Nutrition, Key Laboratory of Grass-Feeding Livestock Healthy Breeding and Livestock Product Quality Control, 010031, Hohhot, People's Republic of China.
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Chen X, Liao Y, Lin B, He X, Li S, Zhong C, Li S, Zhou Y, Fan L. The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study. TOXICS 2024; 12:416. [PMID: 38922096 PMCID: PMC11209421 DOI: 10.3390/toxics12060416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/24/2024] [Accepted: 06/03/2024] [Indexed: 06/27/2024]
Abstract
The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.
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Affiliation(s)
| | | | | | | | | | | | | | - Yun Zhou
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
| | - Lieyang Fan
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
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Periasamy VS, Athinarayanan J, Alshatwi AA. Understanding the Interaction between Nanomaterials Originated from High-Temperature Processed Starch/Myristic Acid and Human Monocyte Cells. Foods 2024; 13:554. [PMID: 38397531 PMCID: PMC10888307 DOI: 10.3390/foods13040554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/23/2023] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
High-temperature cooking approaches trigger many metabolically undesirable molecule formations, which pose health risks. As a result, nanomaterial formation has been observed while cooking and reported recently. At high temperatures, starch and myristic acid interact and lead to the creation of nanomaterials (cMS-NMs). We used a non-polar solvent chloroform to separate the nanomaterials using a liquid-liquid extraction technique. The physico-chemical characterization was carried out using dynamic light scattering (DLS), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), and Fourier-transform infrared spectroscopy (FTIR). To determine the biological impact of these nanomaterials using different in vitro assays, including a cell viability assay, microscopic staining, and gene expression analysis, we adopted the THP-1 cell line as an in vitro monocyte model in our study. The TEM images revealed that fabricated cMS nanomaterials are smaller than 100 nm in diameter. There were significant concerns found in the cytotoxicity assay and gene expression analysis. At concentrations of 100-250 µg/mL, the cMS-NMs caused up to 95% cell death. We found both necrosis and apoptosis in cMS-NMs treated THP-1 cells. In cMS-NMs-treated THP-1 cells, we found decreased expression levels in IL1B and NFKB1A genes and significant upregulation in MIF genes, suggesting a negative immune response. These findings strongly suggest that cMS-NMs originated from high-temperature food processing can cause adverse effects on biological systems. Therefore, charred materials in processed foods should be avoided in order to minimize the risk of health complications.
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Affiliation(s)
| | | | - Ali A. Alshatwi
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (V.S.P.); (J.A.)
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Zhao R, Zhang Y, Chen J, Zhang L, Chen C, Ma G, Shi X. Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs. Food Chem X 2023; 20:100973. [PMID: 38144775 PMCID: PMC10740070 DOI: 10.1016/j.fochx.2023.100973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 10/16/2023] [Accepted: 10/29/2023] [Indexed: 12/26/2023] Open
Abstract
Longan seeds, rich in phenolic compounds with antioxidant properties, are an underestimated by-product of longan processing. Polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic and mutagenic, are produced during the cooking of meat products at high temperatures. The effects of different concentrations of longan seed extract (LSE, 0.2, 0.6, 1.0 mg/mL) on the formation of PAHs and muscle oxidation in mutton kebabs were investigated. Mutton kebabs were baked at 150, 200, 250 °C for 20 min, respectively, and the contents of PAHs, the degree of lipid and protein oxidation were evaluated. The results showed that LSE exhibited positive effects in inhibiting total PAHs formation (range from 14.9 to 48.8 %), decreasing the thiobarbituric acid reactive substances (TBARS) values (range from 17.1 to 39.1 %), reducing carbonyl content (range from 22.0 to 51.2 %) and increasing sulfhydryl content (range from 18.6 to 51.8 %). This study provided a guidance and potential solution for reducing the content of PAHs and muscle oxidation levels in baked meat.
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Affiliation(s)
- Ruina Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yongsheng Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jingjing Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xixiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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