Food Science of Animal Resources最新文献

Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor substances in longissimus dorsi (LD), psoas major (PM), and biceps femoris (BF) of the Chaka sheep, and then analyzed the lipid composition using the technique of UHPLC-Q-Exactive Orbitrap MS/MS. Our results indicated that the LD had the highest crude protein content (22.63%), the highest levels of aspartic acid (5.72%) and histidine (2.76%), the BF had the highest contents of glycine (3.40%) and proline (2.88%), the PM had the highest abundance of ω-6 polyunsaturated fatty acids (7.06%), linoleic acid (C18:2n6c; 5.03%), and volatile flavor compounds (alcohols, ketones, and esters). Moreover, our study detected 2,639 lipid molecules classified into 42 classes, among which phospholipids were the major lipids, accounting for nearly half of the total lipids. Among them, phosphatidylethanolamine (PE; 18:2/18:2) and phosphatidylcholine (PC; 25:0/11:3) were the characteristic lipids in LD. Phosphatidylserine (PS; 20:3e/20:4), lysophosphatidylcholine (LPC; 18:3), PE (8:1e/12:3), triacylglycerol (TG; 18:0e/16:0/18:1), TG (18:0/18:0/18:0), TG (18:0e/18:0/18:1), and TG (18:0e/18:1/18:1) were marker lipids in PM. LPC (16:0), LPC (18:1), lysophosphatidylethanolamine (18:1), PC (15:0/22:6), PE (18:1/18:1), Hex1Cer (d24:1/18:1), and PC (10:0e/6:0) were representative lipids in BF. Intermolecular correlations between PC, PE, Hex1Cer, PS, TG, diacylglycerol, and cardiolipid were revealed by correlation analysis. In conclusion, this study provided the interpretation of the specific nutritional indicators and lipid profile in the tripartite muscle of Chaka sheep, which can be used as a guidance for future research on the nutritional qualities and economic benefits of mutton.

The gut microbiota is an immune system regulator in the gut-skin axis. Dysfunctional interactions between the gut microbiota and the gut immune system can lead to the development of skin diseases such as atopic dermatitis (AD). Probiotics and postbiotics positively affect the balance of the gut microbiota, immune regulation, protection against pathogens, and barrier integrity. This study investigated the effects of probiotic Bifidobacterium bifidum, postbiotic B. bifidum (heat-killed), and cytosine-phosphate-guanine oligodeoxynucleotide (CpG ODN) on the gut microbiota and T cell differentiation in NC/Nga mice induced with AD. 2,4-Dinitrochlorobenzene-induced AD mice had an increased SCORing atopic dermatitis-index and increased mRNA expression levels of Th2 and Th17 cell transcription factors and cytokines, and thymic stromal lymphopoietin (TSLP) cytokine in their mesenteric lymph nodes (mLNs; p<0.05). However, oral administration of the three types of B. bifidum (probiotics, postbiotics, CpG ODN) to AD mice decreased the mRNA expression levels of Th2 and Th17 cell transcription factors and cytokines as well as TSLP cytokine. They increased the mRNA expression levels of regulatory T (Treg) cell transcription factor and cytokine, galectin-9, and filaggrin genes (p<0.05). These effects were more noticeable in the mLNs than in the spleen. In addition, AD mice showed a decrease in Faecalibacterium prausnitzii, Roseburia spp., Leuconostoc citreum, Weissella cibaria, and Weissella koreensis (p<0.05). However, oral administration of the three types of B. bifidum increased Bacteroides spp., Bifidobacterium spp., F. prausnitzii, and Roseburia spp. (p<0.05).

During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation of Cheddar cheese. Young (YC), medium (MC), and 3-year-aged extra-sharp (EC) Cheddar cheeses were extracted with water, and bioactive peptides were identified using ultra performance liquid chromatography-high resolution mass spectrometer. Peptides reported to have antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, and anti-inflammatory effects were identified and evaluated in the extracts. MC and EC showed stronger antioxidant activity than YC. The 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid inhibition rates of MC and EC were similar, but EC exhibited a higher 2,2-diphenyl-1-picrylhydrazyl inhibition rate. The antihypertensive effect was found to increase owing to the appearance of peptides with ACE-inhibitory activity in MC and EC. Quantitative real time polymerase chain reaction and immunoblot were run to evaluate the anti-inflammatory effects. YC did not show anti-inflammatory activity, but MC and EC were shown to effectively inhibit inflammatory mRNA expression. The immunoblot results showed that EC did not inhibit IκBα phosphorylation, but had an inhibitory effect at the mRNA expression level. Overall, the peptides contained in aged Cheddar cheese were shown to have excellent antioxidant, anti-inflammatory, and antihypertensive activities, and long-term ripening appeared to have a positive effect on these activities. This is presumed to have affected not only the already identified peptides but also unknown peptides; therefore, it is expected that the discovery of bioactive peptides will be possible through additional research.

This study delves into the pivotal industrial process of efficiently managing livestock waste. Specifically, the study concentrates on harnessing the potential of bovine blood through enzymatic hydrolysis to produce antioxidant peptides. The whole bovine blood sample, subjected to a 90°C heat treatment for 30 min, underwent hydrolysis utilizing various commercial enzymes, alcalase, neutrase, and papain. Through neutrase hydrolysis (BB-N), we identified optimized conditions crucial for achieving heightened antioxidant activities and 40% protein recovery. Ultrafiltration with a molecular weight cutoff of 3 kDa was employed to concentrate the BB-N peptide, demonstrating the highest antioxidant and protein yield. The gel electrophoresis profile confirmed the denaturation of key proteins like albumin, globulin, and fibrinogen before digestion, while the BB-N derived after digestion contained peptides below 16 kDa. Post-concentration, the permeation of UF-3 kDa underwent purification, and the peptide sequence was discerned using liquid chromatography with tandem mass spectrometry. The exploration identified nine novel peptides- IWAGK, VDLL, MTTPNK, MPLVR, KIII, LPQL, TVIL, DFPGLQ, and VEDVK. Notably, the IWAGK sequence emerged as the most potent antioxidant activity peptide. Subsequent in-silico gastrointestinal digestion predicted structural changes in these peptides. While IWAGK, VDLL, MPLVR, LPQL, TVIL, and DFPGLQ could be fragmented into bioactive dipeptides and tripeptides, MTTPNK, KIII, and VEDVK exhibited resistance, suggesting potential circulation through the bloodstream to reach the target organ. Consequently, our study explores the potential use of BB-N as a novel dietary ingredient with health benefits. In vivo studies are needed to validate and extend our findings.

The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH reduced interfacial tension and increased α_s- and β-casein displacement from the surface of cream layers compared to the addition of MPL alone. The addition of MPL+CH improved ice cream overrun to levels comparable to those of control ice cream containing DATEM (0.3%, w/v), without adversely affecting melt rate or microstructure. Confocal laser scanning microscopy revealed that ice cream prepared with MPL+CH formed a thick protein and coalesced fat layer on the surface of air cells that might help enhance overrun. These findings suggest that the combination of MPL (0.3%, w/v) and CH (0.03%, w/v) can be used as a potential emulsifier alternative to replace chemically synthesized emulsifiers such as DATEM.

Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring compliance with halal standards across the entire meat and meat products supply chain presents considerable challenges. Instances of non-compliance, including improper slaughtering techniques, mislabeling, adulteration, and contamination, have caused concerns about the authenticity of halal status. To address these concerns, this review explores recent advancements in halal authentication methods and technology, focusing on practical objectives aimed at addressing non-compliance issues. It categorizes methods into four main areas of non-compliance concerns, providing a unique perspective compared to earlier reviews that primarily examined the progression of analytical methods. This classification offers a comprehensive analysis of the field's current status, facilitating the identification of research gaps and strategic recommendations for enhancing future halal authentication methods. Through the implementation of this novel approach, the review seeks to promote the development of a more robust framework for evaluating halal meat and meat products, safeguarding consumer trust and ensuring adherence to religious dietary guidelines in the future.

This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force of IMF (p<0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sample were significantly higher while springiness was lower in CPP without adding CMT (p<0.05). Chewiness of CMT 20% was the highest among HCCM samples (p<0.05). As the amount of CMT added increased, sourness decreased significantly, while bitterness and richness increased significantly (all p<0.05). As CMT addition level increased, essential amino acid levels also increased comprehensively except phenylalanine, leading to improved nutritional quality of HCCM. These results imply that adding CMT could compensate for amino acids that are absent or lacking in CPP and enhance the taste of HCCM.

This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO₂ and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×10⁹ CFU/g) and Staphylococcus carnosus (6.0×10⁹ CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N₂ and 30% CO₂). The packed samples were stored at 10°C for 84 d, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 d of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VP- and MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 d of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.

As consumers become more interested in healthier lifestyles, the global functional food market is expanding. Probiotics have gained attention because of their numerous health benefits to the host and may even treat various pathological conditions. Probiotics interact with host cells, and particularly, probiotics-derived extracellular vesicles (PEVs) are key factors in the health benefits of probiotics. Additionally, extracellular vesicles are nano-scaled lipid-bilayer particles that carry various biological molecules, indicating potential as new postbiotics that can provide the same health benefits as probiotics while complementing the side effects associated with probiotics. The importance of mental health care is becoming increasingly prominent considering societal conditions, such as the recent aging population and the coronavirus disease 2019 pandemic. However, the response to mental health issues among modern individuals is insufficient, and there is a need for the development of new personalized treatments to overcome the limitations of current mental health therapies. PEVs have various physiological functions, including mediating cellular communication in the central nervous system, which indicates associations among mental disorders. Therefore, we focused on the beneficial effects of PEVs on the brain and mental health. Recent research has shown that PEVs can adjust the expression of brain-derived neurotrophic factors in vitro and in vivo, demonstrating antidepressant and cognitive function improvement effects. This suggests that PEVs have potential as therapeutic agents for improving mental health and treating brain disorders. Based on this, we review these findings and present the beneficial effects of PEVs on mental health and the challenges that need to be addressed.

With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50-200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and Escherichia coli at 200 ppm regardless of disinfectant type. Considering the disinfectant type at 200 ppm, sodium hypochlorite was the least effective, and peracetic acid A showed the highest antibacterial efficacy at all concentrations. In chicken carcasses, 200 ppm of peracetic acid A exhibited the highest bacterial reduction rates of 92.7% and 89.3% for general bacteria and E. coli, respectively; in contaminated water, 200 ppm of peracetic acid A exhibited a significantly higher reduction rate (p<0.05). Salmonella was negative throughout the experiment, and discoloration of the neck and tip was observed for peracetic acid A and peracetic acid (Daesung) at 100 ppm and peracetic acid B at 150 ppm. Sodium hypochlorite did not cause discoloration at any concentration. Flavor analysis indicated that 100 ppm of peracetic acid A exhibited olfactory characteristics similar to those of 100 or 150 ppm of sodium hypochlorite. In conclusion, 50 ppm of peracetic acid A was adequate for use in poultry processing plants.