Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds

Market Status of Meat Analogs and Their Impact on Livestock Industries

The alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing as rapidly as initially anticipated. Moreover, the traditional livestock industry has significant concerns that the growth of meat analogs will encroach upon the livestock market and strongly opposes the approval of cultured meat and other meat analogs. In this study, we investigated the latest research on the production of plant-based meat analogs and examined the current market status of these products. We also predicted the impact of the growth of meat analogs on the livestock industry. Our findings indicate that the meat analog market has secured a substantial presence in the United States and European markets and is gradually expanding in major Asian countries, such as South Korea, China, and Japan. Additionally, while the meat analog market is growing slowly, the traditional livestock industry continues to expand. Furthermore, our analysis shows that the growth of the meat analog market, including plant-based meat analogs, has had a minimal impact on the traditional livestock market so far. Nevertheless, it is essential to continuously monitor potential market changes resulting from future advancements in meat analog technologies.

Tannic acid ameliorates the hazards effect of beryllium induced neuro-alterations and oxidative stress in adult male rats

Background

Tannic acid (TA) is one of the most consumed and famous polyphenols with a widespread attention in the medical field according to its unique structural, pharmaceutical, physicochemical, antioxidant and other biological features. A rare study was conducted on the hazard effect of beryllium (Be) on the central nervous system.

Aims

This study aims to show the ability of beryllium to cross the blood brain barrier. Demonstrate the effect of beryllium and tannic acid separately or with each other on brain ions (Na+, K+, Ca++) and on norepinephrine, dopamine, serotonin, finally on the glutathione and malondialdehyde.

Animals grouping

Seventy-two rats were divided into four groups as control, Be, TA, and Be+TA where Be was injected intraperitoneally as 1 mg/Kg b. wt, TA was orally administrated as 5% in aquas solution.

Results

The administration of beryllium showed its ability to cross the blood brain barrier and accumulated in cortex > cerebellum>hypothalamus also, a significant increase in Na+, Ca++ cooperated with a significant decrease in K+ ions content was observed. Norepinephrine, dopamine, and serotonin showed a general significant decrease in their content joined with a significant decrease in glutathione (GSH) and elevation in malondialdehydes (MDA) because of Be intoxication. On the other hands the daily oral administration of tannic acid showed a general significant decrease in Na+, Ca++ ions content parallel with a significant increase K+ also, a non-significant change in the three measured neurotransmitters was noticed.

Conclusion

Tannic acid showed a mitigation effect against Be intoxication which may regarded to the tannic acid antioxidant, chelating effect.

Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel (Auxis thazard) Surimi

Mackerel (Auxis thazard), a tropical dark-fleshed fish, has the potential to be used in the production of surimi. It is necessary to identify the optimal washing method to make better use of this species since efficient washing is the most important step in surimi processing to ensure maximal gelling and high-quality surimi. The purpose of this study was to evaluate the combined effect of cold carbonated water (CW) with NaCl and antioxidants in washing media, so-called antioxidant-infused soda-saline solution, on lipid and myoglobin removal efficacy, biochemical characteristics, gelling properties, sensory features, and the oxidative stability of mackerel surimi in comparison with unwashed mince (T1) and conventional water washed surimi (T2). Mackerel mince was washed with CW in the presence of 0.6% NaCl at a medium to mince ratio of 3:1 (v/w) without antioxidant (T3) or with the addition of 1.5 mM EDTA plus 0.2% (w/v) sodium erythorbate and 0.2% sodium tripolyphosphate (T4), 100 mg/L gallic acid (T5), and 5 mM citric acid containing 8 mM calcium chloride (T6). During the first washing cycle, the antioxidants were mixed into the washing medium. The second and third washing cycles were then completed with cold water. The yields of all treatments were roughly 75-83%, based on the gross weight of the raw mince. The pH of the surimi was in a range of 5.47-6.46. All of the surimi had higher reactive sulfhydryl (SH) content and surface hydrophobicity but lower Ca2+-ATPase activity than unwashed mince (p < 0.05). After washing, lipids decreased significantly (p < 0.05), accounted for a 65-76% reduction. The T2 surimi had the highest peroxide value (PV). T1 had the lowest conjugated diene value. T1 and T4 surimi had the lowest TBARS value (p < 0.05). A lower non-heme iron level was found in all antioxidant-treated samples than in T1. Washing can increase the redox stability of myoglobin regardless of the washing media, as seen by the relatively low metmyoglobin levels. According to the dynamic viscoelastic behavior, all surimi and unwashed mince underwent the same degree of sol-gel transition following heat gelation. T1 showed the lowest breaking force, deformation, gel strength, and whiteness (p < 0.05). Surimi made from T4 or T5 had the highest gel strength when both breaking and deformation were considered, but the latter's expressible drip was noticeably higher. Surimi gel appears to be stabilized against lipid oxidation, as demonstrated by low PV and TBARS levels, when produced with T4. Because of the low level of TBARS, all 10 panelists rated rancid odor as low (~1 out of 4), with no significant variations across treatments. Only treatments with T4 and T6 tended to have a lower fishy odor score as compared to unwashed mince. Scanning electron microscope demonstrated that surimi gels washed with all washing media exhibited microstructures that were very comparable, with the exception of the T6 treatment, which had big pores and aggregates. Based on the quality features, T4 appeared to be the optimal medium to enhance the gel functionality of mackerel surimi.

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.

Tannic acid: a versatile polyphenol for design of biomedical hydrogels

Tannic acid (TA), a natural polyphenol, is a hydrolysable amphiphilic tannin derivative of gallic acid with several galloyl groups in its structure. Tannic acid interacts with various organic, inorganic, hydrophilic, and hydrophobic materials such as proteins and polysaccharides via hydrogen bonding, electrostatic, coordinative bonding, and hydrophobic interactions. Tannic acid has been studied for various biomedical applications as a natural crosslinker with anti-inflammatory, antibacterial, and anticancer activities. In this review, we focus on TA-based hydrogels for biomaterials engineering to help biomaterials scientists and engineers better realize TA's potential in the design and fabrication of novel hydrogel biomaterials. The interactions of TA with various natural or synthetic compounds are deliberated, discussing parameters that affect TA-material interactions thus providing a fundamental set of criteria for utilizing TA in hydrogels for tissue healing and regeneration. The review also discusses the merits and demerits of using TA in developing hydrogels either through direct incorporation in the hydrogel formulation or indirectly via immersing the final product in a TA solution. In general, TA is a natural bioactive molecule with diverse potential for engineering biomedical hydrogels.

Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage

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Both deoxymyoglobin and oxymyoglobin in muscle were converted to highly oxidised metmyoglobin.

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More free iron in muscle led to protein and lipid oxidation.

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Myoglobin, haemoglobin, protein and lipid oxidation occured simultaneously in beef during refrigeration.

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Free iron and metmyoglobin were the main oxidation catalysts in beef.

Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (p < 0.05) indicates a reduction in WHC. Haem was oxidised, resulting in its structural disruption and an increase in the proportion of random coil in the protein secondary structures (p < 0.05). Extractable haem iron content was decreased and non-haem iron content was increased (p < 0.05), indicating the degradation of haem and the release of iron during storage. The levels of lipid and protein oxidation products significantly increased throughout the storage time (p < 0.05). Furthermore, Spearman analysis verified significant correlations between these changes. In conclusion, these processes are mutually reinforcing and may exacerbate muscle juice loss.

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by antioxidants. In a comparison among different rosemary-containing antioxidants and isoascorbic acid, we here found that the commercial mixture Duralox MANC-213 (MANC) provided the best protection against peroxide value and 2-thiobarbituric acid reactive substances (TBARS) development during ensilaging of herring filleting co-products (0–7 days, 22 °C), and also during subsequent heat-treatment (30 min, 85 °C). Increasing MANC concentration from 0.25 and 0.75 to 1.25% lowered TBARS values from 43.53 and 25.12 to 18.04 µmole TBARS/Kg silage, respectively, after 7 days of ensilaging. During storage at 4 °C/22 °C in presence of MANC, 1.25% provided the highest protection with 87–90% and 66–73% lower TBARS, at 4 °C and 22 °C, respectively, at 6 months compared to the controls. At this time point, heat-treated silages had lower protein degree of hydrolysis and free amino acids values than the non-heat-treated one. Regardless of antioxidant addition, total volatile basic nitrogen (TVB-N) formation still increased during the storage, but, overall, TVB-N values in silages were below the acceptable limit of 30 mg TVB-N/100 g fish for human consumption. Together with lipid oxidation data, this suggest that herring silage produced in presence of antioxidants can be used both for high quality feed and food applications.

Caffeic acid: an antioxidant with novel antisickling properties

It is well documented that caffeic acid (3,4‐dihydroxycinnamic acid) (CA) interacts with and inhibits the oxidative reactions of myoglobin (Mb) and hemoglobin (Hb), and this interaction underlies its antioxidative action in meat. Sickle cell hemoglobin (HbS) is known for its tendency to oxidize more readily than normal HbA in the presence of hydrogen peroxide (H₂O₂), which leads to a more persistent and highly oxidizing ferryl Hb (HbFe⁴⁺). We have investigated the effects of CA on HbS oxidation intermediates, specifically on the ferric/ferryl forms. At a low concentration of H₂O₂ (0.5‐fold over heme), we observed a fivefold reduction in the amount of HbFe⁴⁺ accumulated in a mixture of ferric and H₂O₂ solution. Higher levels of H₂O₂ (onefold and twofold over heme) led to a lesser threefold and twofold reduction in the content of HbFe⁴⁺, respectively, possibly due to the saturation of the binding sites on the Hb molecule. The most intriguing finding was that when 5‐molar excess CA over heme was used, and a considerable increase in the delay time of HbS polymerization to approximately 200 s was observed. This delay in polymerization of HbS is theoretically sufficient to avoid microcapillary blockage and prevent vasoconstrictions in vivo. Mass spectrometry analysis indicated that CA was more extensively covalently bonded to βCys⁹³ than to βCys¹¹² and αCys¹⁰⁴. The dual antioxidant and antisickling properties of CA may be explored further to maximize its therapeutic potential in SCD.

The Mechanism Underlying the Protective Effects of Tannic Acid Against Isoproterenol-Induced Myocardial Fibrosis in Mice

Tannic acid (TA) belongs to a class of complex water-soluble polyphenolic derivatives that show anticarcinogenic, antiinflammatory, antioxidant, and scavenging activities. Here, we investigate the protective effects of TA against isoproterenol (ISO)-induced myocardial fibrosis (MF) in mice. Mice received TA and ISO dosing and were sacrificed 48 h later. The activities of creatine kinase (CK), creatine kinase-MB (CK-MB), lactate dehydrogenase (LDH), and mitochondria enzymes were measured. Cardiac histopathology was done using H&E, Sirius red, and Masson’s Trichrome staining. Immunohistochemical staining was applied to indicate changes in B-cell lymphoma-2 (Bcl-2), Bcl-2-associated X protein (Bax), and basic fibroblast growth factor (bFGF) protein expressions in cardiac tissue. RT-PCR was used to measure the expression of atrial and brain natriuretic peptides (ANP and BNP, respectively), c-fos, and c-jun. Western blotting was used to measure the expression of nuclear factor-κB (NF-κB) p65, phosphorylated NF-κB p65), toll-like receptor 4 (TLR4), p38, phosphorylated p38, Bax, Bcl-2, and caspase-3. Compared to the ISO group, the TA group had reduced levels of TLR4, p38, p-p38, NF-κB (p65), p-NF-κB (p-p65), caspase-3, Bax, and Bcl-2, as well as CK, CK-MB, and LDH. These results indicate that TA protects against ISO-induced MF, possibly through its ability to suppress the TLR4-mediated NF-κB signaling pathway.

Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage

Physicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied. The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05). The increase in TBARS value of the fish fillet was concomitant with the increase in b∗ value (yellow color). Marked decreases in Ca2+-ATPase activity, sulfhydryl content, and protein solubility of the fish fillet after 8 weeks of storage were observed. Those decreasing values were well correlated with the increasing of disulfide bond content and surface hydrophobicity content (p<0.05). Increases in shear force of fish meat during storage were also observed (p<0.05). The results indicated that frozen storage at −20°C affected on Basa fillet qualities, especially after 8 weeks of storage. These data could be useful for consumer and food industry.

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Common carp (Cyprinus carpio) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6±1.6) in unbled carp to (2.34±0.8) μmol/kg of haemoglobin in bled carp. Furthermore, fillets from bled carp showed reduced formation of primary and secondary lipid oxidation products and growth of microorganisms during 12 days of refrigerated aerobic storage. On the last day of storage, the amount of lipid hydroperoxides decreased from (88.9±4.2) in unbled to (62.1±2.9) μmol/kg of cumene hydroperoxide in bled carp, TBARS decreased from (4.2±0.5) in unbled to (2.6±0.4) μmol/kg of malondialdehyde in bled carp, mesophilic and psychrotrophic bacteria count decreased from (6.4±0.1) and (6.2±0.3) log CFU/g in unbled to (4.0±0.2) and (4.2±0.2) log CFU/g in bled carp, respectively. These raw bled fillets showed increased lightness L*, and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. Overall, bleeding improves the quality of carp fillets. Thus, inclusion of bleeding into processing of carp fillets has the potential to improve their acceptance by consumers and prolong their shelf-life.

Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning

The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.

Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus)

The ability of button mushroom (Agaricus bisporus) in changing physical, chemical, microbial and sensory properties of fish patties prepared from sutchi catfish (Pangasius hypophthalmus) was investigated. Two batches of fresh patties were prepared, one batch was treated with 15 % button mushroom (TP) and other batch was a control (CP) without mushroom. The patties were packed in polythene bags and stored under refrigerated condition (6 ± 2 ºC) without adding any preservatives for the estimation of storage stability. The analyses of patties were conducted at regular intervals of 3 days. The results showed that, Peroxide value, Thiobarbituric acid value, Free fatty acids increased significantly in CP at the end of 12 days whereas the TP was within the acceptable limit up to 16 days. Total volatile base nitrogen and Trimethylamine nitrogen also showed a similar trend. The Total plate count and Aerobic spore formers showed an increasing trend in CP when compared to TP. The sensory scores showed that the overall acceptability of CP were lower than TP, which was acceptable even after 16 days of storage. The present study showed that, the quality and storage stability of TP were observed to be in good condition up to 16 days and started deteriorating 20th day onwards, whereas the CP were acceptable only up to 12 days. Therefore it can be recommended that, addition of 15 % of button mushroom to sutchi catfish patty not only increases the nutritional quality but also increases the shelf life of patties under refrigerated storage.

Cardioprotective Effects of Tannic Acid on Isoproterenol-Induced Myocardial Injury in Rats: Further Insight into 'French Paradox'

Tannic acid (TA) is a polyphenolic compound, which has shown diverse pharmacological effects with antimutagenic, anticarcinogenic and antibactericidal properties. However, cardioprotective effects of TA have not been reported. To investigate the protective effects of TA, rats were administered TA for 7 days and then intoxicated with isoproterenol (ISO). Myocardial ischemia injury was indicated by changes in electrocardiographic (ECG) patterns, morphology and cardiac marker enzymes. Furthermore, protein expression levels of c-fos, c-jun, tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), cleaved-caspase-3 and -9 were analyzed by immunohistochemistry, and activities of apoptosis-related proteins Bax, Bcl-2, caspase-3 and nuclear factor kappa B (NF-κB) were detected by Western blot. Pretreatment with TA ameliorated changes in morphology and ECG, reduced activities of marker enzymes, suppressed overexpression of apoptosis-related proteins, upregulated expression of antioxidants. Moreover, TA pretreatment contributed to the decrease in ratio of Bax/Bcl-2, as well as reduced expression of TNF-α, IL-1β, caspase-3, cleaved-caspase-3 and -9. TA displayed cardioprotective effects, which may be attributed to lowering of Bax/Bcl-2 ratio, c-fos and c-jun expression and inhibition of NF-κB activation, as well as oxidative stress, inflammation and apoptosis. These findings provide further insight into the 'French paradox' and the mechanisms underlying the beneficial effects of TA. Copyright © 2015 John Wiley & Sons, Ltd.

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin

The recombinant streptococcal protein apoShp can be used as a probe for hemoglobin (Hb) reactivity in fish muscle due to its specific affinity for hemin that is released from Hb at post-mortem pH values. Hemin affinity measurements indicated that apoShp binds hemin released from Hb but not myoglobin (Mb). Hemin affinity of holoShp was higher at pH 5.7 compared to pH 8.0. This may be attributed to enhanced electrostatic interaction of His58 with the heme-7-propionate at lower pH. ApoShp readily acquired hemin that was released from trout IV metHb in the presence of washed cod muscle during 2 °C storage at pH 6.3. This was based on increases in redness in the washed cod matrix, which occurs when apoShp binds hemin that is released from metHb. ApoShp prevented Hb-mediated lipid oxidation in washed cod muscle during 2 °C storage. The prevention of Hb-mediated lipid oxidation by apoShp was likely due to bis-methionyl coordination of hemin that dissociated from metHb. This hexacoordination of hemin appears to prevent peroxide-mediated redox reactions, and there is no component in the matrix capable of dissociating hemin from Shp. ApoShp was also added to minced muscle from rainbow trout ( Oncorhynchus mykiss ) to examine the degree to which Hb contributes to lipid oxidation in trout muscle. Addition of apoShp inhibited approximately 90% of the lipid oxidation that occurred in minced trout muscle during 9 days of 2 °C storage on the basis of lipid peroxide, hexanal, and thiobarituric acid reactive substances (TBARS) values. These results strongly suggest that Hb is the primary promoter of lipid oxidation in trout muscle.