Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 36.432
Filtrar
1.
Braz. j. biol ; 84: e257516, 2024. tab, ilus
Artigo em Inglês | VETINDEX | ID: biblio-1374695

RESUMO

The current study describes the presence of Bacillus cereus (B. cereus) in contaminated foods of animal source and ready for human consumption with highlighting on their virulence contributing factors by detection of its virulence genes in addition to identification of their sequencing. Three hundred sixty food samples categorized as (228) meat products and (132) milk products were examined for B. cereus isolation and all of these isolates were confirmed by biochemical tests. Eighteen strains obtained from different food samples were examined for the attendance of a number of virulence genes (nheA, cytK, entFM, bceT and hblC genes) using uniplex PCR method. Furthermore, the B. cereus strains were valued for the sequencing of described genes. Generally 24.44% (88/360) food samples classified as 11.11% (40/360) meat products and 13.33% (48/360) milk products carried B. cereus according to cultural and biochemical properties, with geometric mean (1.5×107±0.15 CFU/g or mL) . The highest counts (above 105 CFU/g or mL) were originated from milk products (with geometric mean 2.2×107±0.22 CFU/g or mL) more than meat products (with geometric mean 1×107±0.19 CFU/g or mL). The results revealed that all of our isolates had one or more virulence (enterotoxin) genes. In our research, the most predominant genes were nheA (100%), followed by cytK (61.11%), entFM (33.33%), bceT (11.11%) then hblC (5.56%). Molecular method detected that overall, 5 strains (27.78%) harbored only 1 gene (nheA), 7 strains (38.88%) harbored 2 genes which classified as 5 strains (27.78%) (nheA and cytK), 2 strains (11.11%) have (nheA and entFM). Moreover, 5 strains (27.78%) have 3 genes classified as 3 strains (16.67%) harbored (nheA, cytK and entFM), 1 strain (5.56%) had (nheA, cytK and hblC), and 1 strain (5.56%) had (nheA, cytK and bceT). Only 1 strain (5.56%) carried 4 tested virulence genes (nheA, cytK, entFM and bceT) genes. The most prevalent gene in meat and dairy foods was nheA (100%). The nucleotide sequences of (bceT, cytK, entFM, hblC and nheA genes) of B. cereus strains were deposited in GenBank under accession no. (MW911824, MW911825, MW911826, MW911827 and MW911828), respectively. Our study was established to indicate the presence of virulent B. cereus in meat and milk products ready for human consumption as a result of deficient hygienic actions. So, a plain for good hygienic measures should be modified to avoid causing serious health problems to human due to ingestion of such products.


O presente estudo descreve a presença de Bacillus cereus em alimentos contaminados de origem animal e prontos para consumo humano, com destaque para seus fatores de contribuição de virulência por meio da detecção de seus genes de virulência, além da identificação de seu sequenciamento. Trezentas e sessenta amostras de alimentos categorizados como produtos cárneos (228) e produtos lácteos (132) foram examinadas para isolamento de B. cereus, e todos esses isolados foram confirmados por testes bioquímicos. Dezoito cepas obtidas de diferentes amostras de alimentos foram examinadas para a presença de uma série de genes de virulência (genes nheA, cytK, entFM, bceT e hblC) usando o método de PCR uniplex. Além disso, as cepas de B. cereus foram avaliadas para o sequenciamento dos genes descritos. De forma geral, 24,44% (88/360) das amostras de alimentos classificados como produtos cárneos (11,11%; 40/360) e produtos lácteos (13,33%; 48/360) transportavam B. cereus, de acordo com as propriedades culturais e bioquímicas, com média geométrica de 1,5 × 10 7 ± 0,15 CFU/g ou mL. Os resultados revelaram que todos os nossos isolados tinham um ou mais genes de virulência (enterotoxina). Em nossa pesquisa, os genes mais predominantes foram nheA (100%), seguidos de cytK (61,11%), entFM (33,33%), bceT (11,11%) e hblC (5,56%). O método molecular detectou que, no geral, 5 cepas (27,78%) apresentavam apenas 1 gene (nheA) e 7 cepas (38,88%) continham 2 genes que foram classificados como 5 cepas (27,78%) (nheA e cytK), 2 cepas (11,11%) possuíam (nheA e entFM). Além disso, 5 cepas (27,78%) continham 3 genes classificados como 3 cepas (16,67%) hospedados (nheA, cytK e entFM), 1 cepa (5,56%) tinha (nheA, cytK e hblC) e 1 cepa (5,56%) teve (nheA, cytK e bceT). Apenas 1 cepa (5,56%) carregava 4 genes de virulência testados (nheA, cytK, entFM e bceT). As sequências de nucleotídeos (genes bceT, cytK, entFM, hblC e nheA) de cepas de B. cereus foram depositadas no GenBank sob o número de acesso (MW911824, MW911825, MW911826, MW911827 e MW911828), respectivamente. Nosso estudo foi estabelecido para indicar a virulência de B. cereus em carnes e produtos lácteos prontos para consumo humano como resultado de ações higiênicas deficientes. Portanto, deve ser estabelecido um plano com boas medidas de higiene para evitar sérios problemas de saúde humana por causa da ingestão de tais produtos.


Assuntos
Animais , Bacillus cereus/genética , Contaminação de Alimentos , Laticínios , Carne , Egito
2.
Braz. j. biol ; 84: e250723, 2024. tab
Artigo em Inglês | LILACS, VETINDEX | ID: biblio-1355902

RESUMO

Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.


Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.


Assuntos
Animais , Ração Animal/análise , Anti-Helmínticos , Ovinos , Albendazol , Dieta/veterinária , Carne/análise
3.
Nutrients ; 15(2)2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36678323

RESUMO

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets.


Assuntos
Dieta , Carne , Animais , Humanos , Carne/análise , Percepção Gustatória , Olfato
4.
Nutrients ; 15(2)2023 Jan 16.
Artigo em Inglês | MEDLINE | ID: mdl-36678341

RESUMO

Older adults may gain health benefits from the consumption of animal-based protein-rich foods, but environmental pressures suggest advocating some meat and dairy foods over others, and understanding the barriers and facilitators for consuming these different foods would be of value. Existing data on the barriers to and facilitators of the consumption of meat and dairy products were re-analysed for differing effects for white, red, and processed meat consumption and for yoghurt, soft cheese, and hard cheese consumption. White meat consumption was associated with fewer concerns over spoilage and waste and stronger perceptions that meat is convenient (smallest Beta = 0.135, p = 0.01), while red and processed meat consumption were positively associated with liking /taste, appearance, and convenience (smallest Beta = 0.117, p = 0.03). Yoghurt and soft cheese consumption were positively associated with liking/taste and medical concerns, and fewer concerns over ability and habit (smallest Beta = -0.111, p = 0.05), while hard cheese consumption was only associated with liking/taste (Beta = 0.153, p = 0.01). Taken together, these data suggest that enhancing or promoting the enjoyment, taste, visual appeal, and ease-of-consumption of the more sustainable meat and dairy options may be of value in encouraging the consumption of these foods in older adults.


Assuntos
Queijo , Carne , Animais , Laticínios
5.
Sensors (Basel) ; 23(2)2023 Jan 06.
Artigo em Inglês | MEDLINE | ID: mdl-36679464

RESUMO

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of great value. This review aims to provide an overview of the fundamentals of electronic nose (E-nose), eye (E-eye), and tongue (E-tongue), data preprocessing, chemometrics, the application in the evaluation of quality and shelf life of meat and meat products, and advantages and disadvantages related to these electronic systems. E-nose is the most versatile technology among all three electronic systems and comprises applications to distinguish the application of different preservation methods (chilling vs. frozen, for instance), processing conditions (especially temperature and time), detect adulteration (meat from different species), and the monitoring of shelf life. Emerging applications include the detection of pathogenic microorganisms using E-nose. E-tongue is another relevant technology to determine adulteration, processing conditions, and to monitor shelf life. Finally, E-eye has been providing accurate measuring of color evaluation and grade marbling levels in fresh meat. However, advances are necessary to obtain information that are more related to industrial conditions. Advances to include industrial scenarios (cut sorting in continuous processing, for instance) are of great value.


Assuntos
Produtos da Carne , Nariz Eletrônico , Carne/análise , Tecnologia , Movimento Celular
6.
J Agric Food Chem ; 71(3): 1276-1290, 2023 Jan 25.
Artigo em Inglês | MEDLINE | ID: mdl-36626726

RESUMO

Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.


Assuntos
Carne , Proteínas de Plantas , Animais , Humanos , Carne/análise , Percepção Gustatória
7.
Sensors (Basel) ; 23(2)2023 Jan 07.
Artigo em Inglês | MEDLINE | ID: mdl-36679493

RESUMO

South African legislation regulates the classification/labelling and compositional specifications of raw beef patties, to combat processed meat fraud and to protect the consumer. A near-infrared hyperspectral imaging (NIR-HSI) system was investigated as an alternative authentication technique to the current destructive, time-consuming, labour-intensive and expensive methods. Eight hundred beef patties (ca. 100 g) were made and analysed to assess the potential of NIR-HSI to distinguish between the four patty categories (200 patties per category): premium 'ground patty'; regular 'burger patty'; 'value-burger/patty' and the 'econo-burger'/'budget'. Hyperspectral images were acquired with a HySpex SWIR-384 (short-wave infrared) imaging system using the Breeze® acquisition software, in the wavelength range of 952-2517 nm, after which the data was analysed using image analysis, multivariate techniques and machine learning algorithms. It was possible to distinguish between the four patty categories with accuracies ≥97%, indicating that NIR-HSI offers an accurate and reliable solution for the rapid identification and authentication of processed beef patties. Furthermore, this study has the potential of providing an alternative to the current authentication methods, thus contributing to the authenticity and fair-trade of processed meat products locally and internationally.


Assuntos
Produtos da Carne , Carne , Animais , Bovinos , Algoritmos
8.
Artigo em Inglês | MEDLINE | ID: mdl-36674003

RESUMO

Attitudes toward food are one of the most critical factors related to consumer behavior in the food market. Therefore, identifying attitudes toward a specific food product may be essential for identifying factors influencing certain behaviors regarding game. In addition, game meat is a valuable food that can increase the variety of meat and reduce the intensive breeding of slaughter animals. Therefore, a research gap was found regarding the lack of a tool for identifying attitudes toward game that would allow for the acquisition of data valid for studying conditions related to game consumption. The study aims to validate a developed scale for identifying the attitudes of young Tri-City residents toward game. To collect the database, two groups of respondents are involved in the validation procedure. This procedure includes validation of content, response process, and statistical validation. The scale is validated, and four domains are distinguished based on the PCA test. The validated scale consists of 10 statements (initially 11). The estimated Cronbach's alpha (0.6944) indicates good scale internal consistency. The developed scale can be used to identify attitudes of young Tri-City residents toward game and search for links between these attitudes and behaviors related to game consumption.


Assuntos
Atitude , Carne , Animais , Comportamento do Consumidor , Inquéritos e Questionários
9.
Artigo em Inglês | MEDLINE | ID: mdl-36674131

RESUMO

Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.


Assuntos
Manipulação de Alimentos , Carne , Masculino , Bovinos , Animais , Feminino , Humanos , Carne/análise , Músculos , Judeus , Comportamento Ritualístico , Cor
10.
J Agric Food Chem ; 71(2): 1234-1245, 2023 Jan 18.
Artigo em Inglês | MEDLINE | ID: mdl-36601774

RESUMO

The beef quality significantly varies between breeds. Pingliang Red Cattle resembles Wagyu in fat deposition and flavor. To screen key factors affecting beef quality, we performed meat quality trait testing, RNA-seq, and metabolomics on the longissimus dorsi of Pingliang Red Cattle, Wagyu cross F1 generation, and Simmental cattle. The gene and metabolite expression profiles were similar between Pingliang Red Cattle and Wagyu cross F1 generation. Genes such as FASN, ACACA, PLIN1, and FABP4 were significantly upregulated in the Pingliang Red Cattle and Wagyu cross F1 generation (P < 0.05). Similarly, numerous metabolites, such as 3-iodo-l-tyrosine, arachidonic acid, and cis-aconitate, which may improve the beef quality such as fat deposition and tenderness, were found in higher levels in the Pingliang Red Cattle and Wagyu cross F1 generation. This study revealed differences in the transcriptional and metabolic levels between Pingliang Red Cattle and premium beef breeds, suggesting that Pingliang Red Cattle harbors the genetic potential for breeding high-grade beef cattle.


Assuntos
Carne , Transcriptoma , Bovinos/genética , Animais , Carne/análise , Fenótipo , Metaboloma , Músculo Esquelético/metabolismo
11.
Food Microbiol ; 111: 104207, 2023 May.
Artigo em Inglês | MEDLINE | ID: mdl-36681394

RESUMO

Nisin is a posttranslationally modified antimicrobial peptide that is widely used as a food preservative. It contains five cyclic thioethers of varying sizes. Nisin activity and stability are closely related to its primary and three dimensional structures. It has nine reported natural variants. Nisin A is the most studied nisin as it was the first one purified. Here, we review the sequence feature of nisin A and its natural variants, and their biosynthesis pathway, mode of action and application as a meat preservative. We systematically illustrate the functional domains of the main enzymes (NisB, NisC, and NisP) involved in nisin synthesis. NisB was shown to dehydrate its substrate NisA via a tRNA associated glutamylation mechanism. NisC catalysed the cyclization of the didehydro amino acids with the neighboring cysteine residues. After cyclization, the leader peptide is removed by the protease NisP. According to multiple sequence alignments, we detected five conserved sites Dha5, Pro9, Gly14, Leu16, and Lys22. These residues are probably the structural and functional important ones that can be modified to produce peptides versions with enhanced antimicrobial activity. Through comparing various application methods of nisin in different meats, the antimicrobial effects of nisin used individually or in combination with other natural substances were clarified.


Assuntos
Anti-Infecciosos , Conservação de Alimentos , Lactococcus lactis , Carne , Nisina , Anti-Infecciosos/metabolismo , Proteínas de Bactérias/metabolismo , Lactococcus lactis/metabolismo , Proteínas de Membrana , Nisina/farmacologia , Nisina/química , Carne/microbiologia
12.
Mikrochim Acta ; 190(2): 64, 2023 Jan 24.
Artigo em Inglês | MEDLINE | ID: mdl-36690871

RESUMO

The fabrication of SERS substrate by gold nanoparticle-decorated polyvinyl alcohol electrospun nanofibers which has been used to detect trace sensing of two widely used poultry antibiotics doxycycline hydrochloride and enrofloxacin is demonstrated. The performance of the backscattered Raman signals from the proposed SERS substrate has been initially evaluated with two standard Raman active compounds namely malachite green and rhodamine-6G. The limit of detection of the proposed substrate is estimated to be 7.32 nM. Following this, the usability of the proposed SERS substrate has been demonstrated through the detection of the aforementioned antibiotics in chicken meat samples. The presence of antibiotics in chicken meat sample has been validated with the standard analytical tool of liquid chromatography-mass spectrometry and the results were compared with the proposed sensing technique. Further, principal component analysis has been performed to classify the antibiotics that are present in the field-collected meat samples.


Assuntos
Nanopartículas Metálicas , Nanofibras , Animais , Nanopartículas Metálicas/química , Ouro/química , Galinhas , Antibacterianos , Nanofibras/química , Análise Espectral Raman/métodos , Carne
13.
Molecules ; 28(2)2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36677922

RESUMO

Free radicals are associated with aging and many diseases. Antioxidant peptides with good antioxidant activity and absorbability are one of the hotspots in antioxidant researches. In our study, pearl shell (Pinctada martensii) meat hydrolysate was purified, and after identification by proteomics, six novel antioxidant peptides SPSSS, SGTAV, TGVAS, GGSIT, NSVAA, and GGSLT were screened by bioinformatics analysis. The antioxidant peptides exhibited good cellular antioxidant activity (CAA) and the CAA of SGTAV (EC50: 0.009 mg/mL) and SPSSS (EC50: 0.027 mg/mL) were better than that of positive control GSH (EC50: 0.030 mg/mL). In the AAPH-induced oxidative damage models, the antioxidant peptides significantly increased the viability of HepG2 cells, and the cell viability of SGTAV, SPSSS, and NAVAA were significantly restored from 79.41% to 107.43% and from 101.09% and 100.09%, respectively. In terms of antioxidant mechanism by molecular docking, SGTAV, SPSSS, and NAVAA could tightly bind to free radicals (DPPH and ABTS), antioxidant enzymes (CAT and SOD), and antioxidant channel protein (Keap1), suggesting that the antioxidant peptides had multiple antioxidant activities and had structure-activity linkages. This study suggests that the antioxidant peptides above are expected to become new natural materials for functional food industries, which contribute to the high-value applications of pearl shell meat.


Assuntos
Antioxidantes , Fator 2 Relacionado a NF-E2 , Antioxidantes/farmacologia , Antioxidantes/química , Proteína 1 Associada a ECH Semelhante a Kelch , Carne , Simulação de Acoplamento Molecular , Peptídeos/farmacologia , Peptídeos/química , Pinctada
14.
Int J Mol Sci ; 24(2)2023 Jan 13.
Artigo em Inglês | MEDLINE | ID: mdl-36675084

RESUMO

Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.


Assuntos
Produtos da Carne , Carne de Porco , Carne Vermelha , Animais , Suínos , Humanos , Carne de Porco/análise , Peptídeos , Proteólise , Proteínas Musculares/química , Produtos da Carne/análise , Carne/análise
15.
Nutrients ; 15(2)2023 Jan 12.
Artigo em Inglês | MEDLINE | ID: mdl-36678272

RESUMO

While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat or wheat mixes (83.5%) for meat imitations and grain (19.8%) or vegetable oil (17.1%) for dairy imitations. All meat imitations were high in protein and fiber, while, for dairy, only yogurts carried a protein content claim (80.9%). Imitation sausages, milk, and yogurt products had lower total fat and saturated fat content compared to their animal-based counterparts. All dairy imitations had lower protein content than animal-based dairy. The nutritional quality of imitation cheeses was graded as D-E, under the Nutri-Score system, compared to A-C for the animal-based cheese. Plant-based imitations have variable composition based on their main ingredient, and the substitution of specific food groups with plant-based alternatives may not support an equivalent or improved diet.


Assuntos
Comportamento Imitativo , Carne , Animais , Dieta , Laticínios , Valor Nutritivo
16.
PLoS Negl Trop Dis ; 17(1): e0010460, 2023 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-36634153

RESUMO

Rift Valley fever virus (RVFV) is a zoonotic arbovirus that has profound impact on domestic ruminants and can also be transmitted to humans via infected animal secretions. Urban areas in endemic regions across Africa have susceptible animal and human hosts, dense vector distributions, and source livestock (often from high risk locations to meet the demand for animal protein). Yet, there has never been a documented urban outbreak of RVF. To understand the likely risk of RVFV introduction to urban communities from their perspective and guide future initiatives, we conducted focus group discussions with slaughterhouse workers, slaughterhouse animal product traders, and livestock owners in Kisumu City and Ukunda Town in Kenya. For added perspective and data triangulation, in-depth interviews were conducted one-on-one with meat inspector veterinarians from selected slaughterhouses. A theoretical framework relevant to introduction, transmission, and potential persistence of RVF in urban areas is presented here. Urban livestock were primarily mentioned as business opportunities, but also had personal sentiment. In addition to slaughtering risks, perceived risk factors included consumption of fresh milk. High risk groups' knowledge and experience with RVFV and other zoonotic diseases impacted their consideration of personal risk, with consensus towards lower risk in the urban setting compared to rural areas as determination of health risk was said to primarily rely on hygiene practices rather than the slaughtering process. Groups relied heavily on veterinarians to confirm animal health and meat safety, yet veterinarians reported difficulty in accessing RVFV diagnostics. We also identified vulnerable public health regulations including corruption in meat certification outside of the slaughterhouse system, and blood collected during slaughter being used for food and medicine, which could provide a means for direct RVFV community transmission. These factors, when compounded by diverse urban vector breeding habitats and dense human and animal populations, could create suitable conditions for RVFV to arrive an urban center via a viremic imported animal, transmit to locally owned animals and humans, and potentially adapt to secondary vectors and persist in the urban setting. This explorative qualitative study proposes risk pathways and provides initial insight towards determining how urban areas could adapt control measures and plan future initiatives to better understand urban RVF potential.


Assuntos
Febre do Vale de Rift , Vírus da Febre do Vale do Rift , Animais , Humanos , Quênia/epidemiologia , Zoonoses/epidemiologia , Ruminantes , Carne , Gado
17.
J Proteomics ; 273: 104806, 2023 Feb 20.
Artigo em Inglês | MEDLINE | ID: mdl-36587727

RESUMO

Understanding the functional attributes of meat proteins is crucial for determining their nutritional benefits. Depending on the form in which meat proteins are available, the digestive process can release peptides which are valuable for nutrition and may also possess bioactive properties, affecting physiology. Liquid chromatography - mass spectrometry (LC-MS) was used to quantitatively compare the molecular peptide features (representing non-redundant peptides), during the different stages of a simulated gastrointestinal digestion process of a minimally processed powdered meat and its enzymatically produced hydrolysate. Results from a principal component analysis (PCA) indicated that the hydrolysate did not undergo extensive additional digestion whereas the powdered meat was digested both at the gastric and in the intestinal phases. Bioactive peptide sequence prediction identified the meat hydrolysate but not the meat powder as the only source of exact and partial bioactive matches in the angiotensin-I converting enzyme and dipeptidyl peptidase IV inhibition categories. Also, a higher source of cryptides (encrypted bioactive peptides), indicated that meat hydrolysates are potentially a better substrate for the release of these enzyme inhibitory peptides. These observations thus suggest that pre-digestion of a complex food matrix such as meat, may enhance its bioavailability following oral consumption early in the digestion process. SIGNIFICANCE: This work highlights enzymatic hydrolysis of meat proteins prior to ingestion allows for potentially higher bioavailability of bioactive peptides that inhibit angiotensin-I converting enzyme and dipeptidyl peptidase IV, thus possibly aiding high blood pressure and type 2 diabetes management.


Assuntos
Diabetes Mellitus Tipo 2 , Dipeptidil Peptidase 4 , Humanos , Angiotensinas , Digestão , Dipeptidil Peptidase 4/química , Dipeptidil Peptidase 4/metabolismo , Carne/análise , Proteínas de Carne , Peptídeos/metabolismo
18.
Food Chem ; 409: 135294, 2023 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-36592604

RESUMO

Salmonella Enteritidis easily contaminate chicken during slaughtering, processing, transportation, and sales, which seriously endangers human health. This study aimed to identify metabolite biomarkers for Salmonella Enteritidis contamination in chicken meat. UPLC-Q-Orbitrap MS untargeted metabolomics analysis identified 441 and 240 confidently metabolites in positive and negative ion mode, respectively. Thirty metabolites were defined as potential biomarkers for Salmonella enteritidis contamination in chicken meat. UPLC-QQQ-MS based targeted metabolomics was used to quantitatively analyze candidate metabolite biomarkers in Salmonella enteritidis contaminated and fresh chicken samples. A total of 10 candidate metabolite biomarkers were confirmed in the validation set, among which acetylcholine, l-Methionine, l-Proline, l-Valine, and l-Norleucine were identified as biomarkers for Salmonella Enteritidis contamination in chicken. The combined receiver operating characteristic curve analysis of the five biomarkers achieved an AUC of 0.956, indicating their high sensitivity and specificity in predicting Salmonella Enteritidis in raw chicken. In conclusion, the present study identified five metabolite biomarkers for Salmonella enteritidis in raw chicken. These results provide a potential theoretical basis for developing Salmonella Enteritidis detection methods in raw chicken.


Assuntos
Galinhas , Salmonella enteritidis , Animais , Humanos , Carne
19.
Sci Rep ; 13(1): 498, 2023 Jan 10.
Artigo em Inglês | MEDLINE | ID: mdl-36627406

RESUMO

Considering the amount of global resources and energy consumed, and animal welfare issues associated with traditional meat production, cultured meat production has been proposed as a solution to these problems and is attracting worldwide attention. Cultured meat is produced by culturing/proliferating animal muscle cells in vitro. This process requires significant amounts of culture medium, which accounts to a major portion of the production cost. Furthermore, it is composed of nutrients derived from grains and heterotrophic microorganisms and fetal bovine serum (FBS), which will impact the sustainability of cultured meat in future. Here, we developed a novel medium containing nutrients extracted from microalga and cell-secreted growth factors. First, rat liver epithelial RL34 cells were cultured by adding Chlorella vulgaris extract (CVE) to inorganic salt solution. The supernatant, containing the RL34 cell-secreted growth factors, was used as the conditioned medium (CM). This CM, with CVE added as a nutrient source, was applied to primary bovine myoblast cultures. This serum-free and grain-derived-nutrient-free medium promoted the proliferation of bovine myoblasts, the main cell source for cultured beef. Our findings will allow us to take a major step toward reducing production costs and environmental impacts, leading to an expansion of the cultured meat market.


Assuntos
Chlorella vulgaris , Microalgas , Animais , Bovinos , Técnicas de Cultura de Células , Carne , Meios de Cultivo Condicionados/farmacologia , Células Cultivadas , Mamíferos
20.
Carbohydr Polym ; 302: 120375, 2023 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-36604053

RESUMO

There is a growing demand for the development of intelligent active packaging films to maintain and monitor the freshness of meat food. Herein, nano Co-based MOF (ZIF67) with ammonia-sensitive and antimicrobial functions was successfully synthesized and then integrated into cellulose acetate (CA) matrix to prepare intelligent active films. The impacts of ZIF67 incorporation on the structure, physical and functional characteristics of CA film were fully investigated. The results demonstrated that the ZIF67 nanofillers were evenly dispersed in CA matrix, resulting in remarkable improvement on tensile strength, toughness, thermal stability, UV barrier, hydrophobicity and water vapor barrier ability of CA film. Furthermore, the prepared CA/ZIF67 films exhibited superb antimicrobial and ammonia-sensitive functions. The CA/ZIF67 intelligent films turned their color from blue at beginning to brown during progressive spoilage of shrimp. These results revealed that the CA/ZIF67 films with excellent antimicrobial and ammonia-sensitive functions could be applied in intelligent active food packaging.


Assuntos
Amônia , Anti-Infecciosos , Amônia/química , Alimentos Marinhos , Carne , Embalagem de Alimentos , Anti-Infecciosos/farmacologia , Anti-Infecciosos/química , Antocianinas/química , Concentração de Íons de Hidrogênio
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA