RESUMEN
Lipids play an important role in the salting process of duck eggs. In this research, the low-salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids and lipidomics were analyzed. The low-salt pickling process maintained the quality of the salted duck egg yolk, and can be regard as a healthy alternative to the traditional curing process. After salting, levels of saturated fatty acid (SFA), monounsaturated fatty acid (MFA) and polyunsaturated fatty acid (PUFA) were increased by 57.77%, 41.59%, and 23.20%, respectively. The lipidomics data showed significant differences in 39 lipids in the phospholipid family during the low-salt pickling process of egg yolk (p < 0.05), in which lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE) and phosphatidylcholine (PC) were defined as differential lipid after low-salt pickling, and the levels of LPC and LPE were increased. Thus, phospholipids might be responsible for the unique quality of salted duck egg yolk.
RESUMEN
The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica vegetables like broccoli, cabbage, brussel sprouts, etc. Ingestion of broccoli releases SF via hydrolysis of glucoraphanin (GRP) by plant myrosinase and/or intestinal microbiota. However, both SF and plant myrosinase are thermal-labile, and the epithiospecifier protein (ESP) directs the hydrolysis of GRP toward formation of sulforaphane nitrile instead of SF. In addition, bacterial myrosinase has low hydrolyzing efficiency. In this review, we discuss strategies that could be employed to improve the stability of SF, increase SF formation during thermal and non-thermal processing of broccoli, and enhance the myrosinase-like activity of the gut microbiota. Furthermore, new cooking methods or blanching technologies should be developed to maintain myrosinase activity, and novel thermostable myrosinase and/or microbes with high SF producing abilities should also be developed.