Emerging challenges and efficacy of polyphenols-proteins interaction in maintaining the meat safety during thermal processing.

Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein-polyphenol complexes (PPCs). However, their thermal stability, low polarity, degree of dispersion and polymerization, reactivity, solubility, gel forming properties, low bioaccessibility index during digestion, and negative impact on sensory properties are all questionable at oil-in-water interface. This paper aims to review the possibility and efficacy of polyphenols against the inhibition of mutagenic and carcinogenic oxidative products in thermally processed meat. The major findings revealed that structure of polyphenols, for example, molecular size, no of substituted carbons, hydroxyl groups and their position, sufficient size to occupy reacting sites, and ability to form quinones, are the main technical points that affect their reactivity in order to form PPCs. Following a discussion of the future of polyphenols in meat-based products, this paper offers intervention strategies, such as the combined use of food additives and hydrocolloids, processing techniques, precursors, and structure-binding relationships, which can react synergistically with polyphenols to improve their effectiveness during intensive thermal processing. This comprehensive review serves as a valuable source for food scientists, providing insights and recommendations for the appropriate use of polyphenols in meat-based products.

Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis.

The formation of the egg white precipitate (EWP) during dilution poses challenges in food processing. In this paper, the effects of 90 W and 360 W ultrasonic intensities on the inhibition of EWP formation were investigated. The findings revealed that 360 W sonication effectively disrupted protein aggregates, decreasing the dry matter of EWP by 5.24 %, particle size by 57.86 %, and viscosity by 82.28 %. Furthermore, the ultrasonic pretreatment unfolded protein structures and increased the content of ß-sheet structures. Combined with quantitative proteomics and intermolecular forces analysis, the mechanism by which ultrasonic pretreatment inhibited water-diluted EWP formation by altering protein interactions was proposed: ultrasonic pretreatment disrupted electrostatic interactions centered on lysozyme, as well as hydrogen-bonding interactions between ovomucin and water. In conclusion, our research provides valuable insights into the application of ultrasonic pretreatment as a means to control and improve the quality of egg white-based products.

Cardiovascular diseases crossroads: cGAS-STING signaling and disease progression.

It is now widely accepted that inflammation is critical in cardiovascular diseases (CVD). Here, studies are being conducted on how cyclic GMP-AMP synthase (cGAS), a component of innate immunity's DNA-sensing machinery, communicates with the STING receptor, which is involved in activating the immune system's antiviral response. Significantly, a growing body of research in recent years highlights the strong activation of the cGAS-STING signalling pathways in several cardiovascular diseases, such as myocardial infarction, heart failure, and myocarditis. This developing collection of research emphasises these pathways' crucial role in initiating and advancing cardiovascular disease. In this extensive narrative, we explore the role of the cGAS-STING pathway in the development of CVD. We elaborate on the basic mechanisms involved in the onset and progression of CVD. This review explores the most recent developments in the recognition and characterization of cGAS-STING pathway. Additionally, it considers the field's future prospects while examining how cGAS-STING pathway might be altered and its clinical applications for cardiovascular diseases.

Quantitative N-Glycoproteomic Analysis of Cattle-Yak and Yak Longissimus Thoracis.

In this study, the N-glycosylated protein profiles of cattle-yak longissimus thoracis (CYLT) and yak longissimus thoracis (YLT) were comparatively analyzed using quantitative proteomics techniques. A total of 76 differential N-glycosylated proteins (DGPs) were screened from 181 quantified N-glycoproteins, indicating that differences in N-glycosylation levels are key to the differences between CYLT and YLT. In particular, a variety of N-glycoproteins involved in the extracellular matrix were differentially N-glycosylated between CYLT and YLT, mainly including fibrillin-1, fibromodulin, collagen, and laminins. In addition, the N-glycosylation levels of several lysosomal-related proteolytic enzymes (cathepsin D, dipeptidyl peptidase 1, legumain, and aminopeptidases, etc.) were significantly higher in CYLT. These results indicated that the N-glycosylation of CYLT and YLT proteins plays a crucial role in the regulation of extracellular matrix organization (muscle fiber structure) and lysosomal activity (postmortem meat tenderness). The results remind us that posttranslation modifications, especially N-glycosylation, are still icebergs beneath the surface.

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke.

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

Quantitative metabolome analysis of boiled chicken egg yolk.

Boiling has important effects on the texture of chicken eggs, but its effects on egg nutrients have not been systematically investigated. In this study, changes in the metabolites of egg yolks boiled under different heating intensities were quantified and compared by metabolomic analysis. A total of 797 metabolites were identified, and the abundance of 162 metabolites changed significantly after boiling. The significant reduction of L-lysine and D-fructose suggested that Maillard reactions occurred in over-boiled egg yolks. Egg yolk endogenous enzymes might induce a partial hydrolysis of proteins and phospholipids during the warm-up period of boiling, as the abundance of dipeptides, lysophospholipids, and free fatty acids was significantly increased in boiled egg yolks. Boiling increased the detectable abundance of fat-soluble vitamins, riboflavin, and biotin, possibly by altering the complex structure of protein-lipid-lipophilic compounds or denaturing vitamin-binding proteins. The results of metabolomic analyses provide important information for understanding the nutritional changes of egg yolk boiled under different heating intensities.

Quantitative lipidomic analysis of chicken egg yolk during its formation.

BACKGROUND: The accumulation of lipids in egg yolk during its formation represents a knowledge gap between food science and animal science research to which researchers in either field have not paid sufficient attention. Therefore, the egg yolk samples during different periods of formation (yellow follicle, YF; small hierarchical follicles, SF; and the largest hierarchical follicle, LF) were prepared, and their fatty acid compositions and lipidomes were quantitatively compared. RESULTS: The fatty acid profiles and lipidomes of egg yolks at the three stages of formation were significantly different. The relative content of oleic acid and palmitic acid were increased, but that of the main polyunsaturated fatty acids (linoleic acid, linolenic acid and docosahexaenoic acid) was decreased in the SF period to the LF period. Among the 786 lipid molecular species identified, 150 and 46 differentially abundant lipids (DALs) were identified in the pairwise comparison of YF/SF (early stage of egg yolk formation) and SF/LF (late stage of egg yolk formation), respectively. Triglycerides and diglycerides, represented by TG(14:0/18:1/20:1) and DG(18:1/18:1/0:0), were decreased, whereas free fatty acids (especially free unsaturated fatty acids) were greatly increased during yolk formation. The changes in phospholipids were complex; the relative abundance of phosphatidylcholine [represented by PC(18:0/22:5)] decreased, whereas phosphatidylethanolamine [represented by PE(18:0/18:0)] increased. In addition, the relative abundance of lysophosphatidylcholine [represented by LPC(18:1/0:0)] was increased during egg yolk formation. CONCLUSION: The transport and accumulation of lipids into the egg yolk is dynamically adjusted during its formation, and the transport and timing of different lipid molecular species are different. © 2022 Society of Chemical Industry.

The Application of Chemometrics in Metabolomic and Lipidomic Analysis Data Presentation for Halal Authentication of Meat Products.

The halal status of meat products is an important factor being considered by many parties, especially Muslims. Analytical methods that have good specificity for the authentication of halal meat products are important as quality assurance to consumers. Metabolomic and lipidomic are two useful strategies in distinguishing halal and non-halal meat. Metabolomic and lipidomic analysis produce a large amount of data, thus chemometrics are needed to interpret and simplify the analytical data to ease understanding. This review explored the published literature indexed in PubMed, Scopus, and Google Scholar on the application of chemometrics as a tool in handling the large amount of data generated from metabolomic and lipidomic studies specifically in the halal authentication of meat products. The type of chemometric methods used is described and the efficiency of time in distinguishing the halal and non-halal meat products using chemometrics methods such as PCA, HCA, PLS-DA, and OPLS-DA is discussed.

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review.

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.

Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs.

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

ß-Sitosterol differentially regulates key metabolites for growth improvement and stress tolerance in rice plants during prolonged UV-B stress.

BACKGROUND: Elevated ultraviolet-B (UV-B) radiation is potentially deleterious to many organisms specifically crop plants and has become a global challenge. Rice is an exceptionally important staple food which is grown worldwide, and many efforts have been done recently to improve rice varieties against UV-B stress. This current study aims to investigate the effects of exogenous application of ß-sitosterol (ßSito) on growth improvement and tolerance level of rice plants against prolonged UV-B stress. The physiological and metabolic responses were evaluated in rice plants not supplemented with ßSito (Nß) and those supplemented with ßSito (Sß). RESULTS: The Nß and Sß plants were grown under non-stress (ns) and under prolonged UV-B stress (uvs) conditions and termed as Nßns, Sßns and Nßuvs, Sßuvs, respectively. The application of ßSito contributes positively under non-stress and specifically to UV-B stress in terms of improving numerous physiological parameters associated with growth and development such as shoot and root length, RWC, whole plant biomass, chlorophyll pigments, and photosynthetic-related parameters (Pn, Gs, Tr, WUEi, Fv/Fm, and NPQ) in Sß compared with Nß plants. Moreover, enhanced oxidative stress tolerance of Sßuvs vs. Nßuvs plants under stress was attributed to low levels of ROS and substantial trigger in activities of antioxidant enzymes (SOD, POD, CAT, and APX). Metabolic analysis was performed using GC-TOFMS, which revealed higher accumulation of several key metabolites including organic acids, sugars, amino acids, and others in Sßuvs vs. Nßuvs plants, which were mainly reduced in Nß plants under stress vs. non-stress conditions. CONCLUSION: These results provide useful data regarding the important role of ßSito on growth maintenance and modulation of several metabolites associated with osmotic and redox adjustments during UV-B stress tolerance in rice plants. Importantly, ßSito-regulated plasticity could further be explored specifically in relation to different environmental stresses in other economically useful crop plants.

Comparative analysis of two phytochrome mutants of tomato (Micro-Tom cv.) reveals specific physiological, biochemical, and molecular responses under chilling stress.

BACKGROUND: Phytochromes are plant photoreceptors that have long been associated with photomorphogenesis in plants; however, more recently, their crucial role in the regulation of variety of abiotic stresses has been explored. Chilling stress is one of the abiotic factors that severely affect growth, development, and productivity of crops. In the present work, we have analyzed and compared physiological, biochemical, and molecular responses in two contrasting phytochrome mutants of tomato, namely aurea (aur) and high pigment1 (hp1), along with wild-type cultivar Micro-Tom (MT) under chilling stress. In tomato, aur is phytochrome-deficient mutant while hp1 is a phytochrome-sensitive mutant. The genotype-specific physiological, biochemical, and molecular responses under chilling stress in tomato mutants strongly validated phytochrome-mediated regulation of abiotic stress. RESULTS: Here, we demonstrate that phytochrome-sensitive mutant hp1 show improved performance compared to phytochrome-deficient mutant aur and wild-type MT plants under chilling stress. Interestingly, we noticed significant increase in several photosynthetic-related parameters in hp1 under chilling stress that include photosynthetic rate, stomatal conductance, stomatal aperture, transpiration rate, chlorophyll a and carotenoids. Whereas most parameters were negatively affected in aur and MT except a slight increase in carotenoids in MT plants under chilling stress. Further, we found that PSII quantum efficiency (Fv/Fm), PSII operating efficiency (Fq'/Fm'), and non-photochemical quenching (NPQ) were all positively regulated in hp1, which demonstrate enhanced photosynthetic performance of hp1 under stress. On the other hand, Fv/Fm and Fq'/Fm' were decreased significantly in aur and wild-type plants. In addition, NPQ was not affected in MT but declined in aur mutant after chilling stress. Noticeably, the transcript analysis show that PHY genes which were previously reported to act as molecular switches in response to several abiotic stresses were mainly induced in hp1 and repressed in aur and MT in response to stress. As expected, we also found reduced levels of malondialdehyde (MDA), enhanced activities of antioxidant enzymes, and higher accumulation of protecting osmolytes (soluble sugars, proline, glycine betaine) which further elaborate the underlying tolerance mechanism of hp1 genotype under chilling stress. CONCLUSION: Our findings clearly demonstrate that phytochrome-sensitive and phytochrome-deficient tomato mutants respond differently under chilling stress thereby regulating physiological, biochemical, and molecular responses and thus establish a strong link between phytochromes and their role in stress tolerance.

Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs.

Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC-MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.

An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36.

In this study, we improved the eggshell-membrane separation process by separating the shell and membrane with EDTA solution, evaluating effects of three different extraction solutions (acetic acid, EDTA, and phosphate solution), and co-purifying multiple eggshell proteins with two successive ion-exchange chromatography procedures (CM Sepharose Fast Flow and DEAE Sepharose Fast Flow). The recovery and residual rates of eggshell and membrane separated by the modified method with added EDTA solution were 93.88%, 91.15% and 1.01%, 2.87%, respectively. Ovocleidin-116 (OC-116) and ovocalyxin-36 (OCX-36) were obtained by loading 50 mM Na-Hepes, pH 7.5, 2 mM DTT and 350 mM NaCl buffer onto the DEAE-FF column at a flow rate of 1 mL/min, ovocleidin-17 (OC-17) was obtained by loading 100 mM NaCl, 50 mM Tris, pH 8.0 on the CM-FF column at a flow rate of 0.5 mL/min. The purities of OCX-36, OC-17 and OC-116 were 96.82%, 80.15% and 73.22%, and the recovery rates were 55.27%, 53.38% and 36.34%, respectively. Antibacterial activity test suggested that phosphate solution extract exhibited significantly higher activity against the tested bacterial strains than the acetic acid or EDTA extract, probably due to more types of proteins in the extract. These results demonstrate that this separation method is feasible and efficient.