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Yu Q, Zhang M, Adhikari B, Rui L. Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field. Food Chem 2024; 449:139306. [PMID: 38615635 DOI: 10.1016/j.foodchem.2024.139306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
Cinnamaldehyde nanoemulsion (CNE) was obtained through ultrasonication, using Tween 80 as an emulsifier. The CNE was then applied to chilled pork in conjunction with a high-voltage electrostatic field (HVEF) to mitigate quality deterioration during refrigerated storage. The particle size of CNE ranged from 60 to 150 nm and was positively correlated with the amount of added cinnamaldehyde. The polydispersity index and zeta potential of CNE ranged from 0.25 to 0.30 and - 12 to -11 mV, respectively, indicating a narrow size distribution and stability. The CNE released the odor specific to cinnamaldehyde to pork in the first 4 days of chilling; however, it had little effect on the taste. HVEF pretreatment reduced the initial total viable count (TVC) in pork by 1.14 log cycle. The combination of CNE with HVEF successfully slowed down the loss of moisture, decrease in pH, and accumulation of total volatile basic nitrogen in pork during refrigeration. Furthermore, it mitigated the increase in TVC of pork. Therefore, this integrated method appears to be suitable for extending the shelf life of chilled pork.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Luming Rui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
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Fu R, Li C, Wang L, Gao Z. Chinese consumer preference for beef with geographical indications and other attributes. Meat Sci 2024; 212:109475. [PMID: 38447358 DOI: 10.1016/j.meatsci.2024.109475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 01/27/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024]
Abstract
As the demand for beef products grows in the Chinese market, understanding consumer preferences for beef, especially those related to quality labelling, is essential. The recent agreement between China and the European Union to promote Geographical Indications (GIs) provides a new insight into preferences for beef with quality labelling. This paper assesses consumer preferences for beef products with GIs and other attributes. A nationwide survey is conducted including 1210 respondents in China by a choice experiment attributing GI label, 'green', 'hazard-free', and 'organic' labels, feeding regimes (grain-fed, grass-fed), country of origin (China, Ireland, Australia, Brazil), and price (30, 40, 80, 100 ¥/500 g). The random parameter logit model with error component reveals that Chinese consumers have a significant preference for grain-fed beef and domestic beef, and they are willing to pay a premium price for GI-labelled beef compared with other attributes. The interaction between GIs and country of origin is included to indicate the positive price impact of GIs on imported beef products. Demographic factors such as place of residence and occupation are found to affect consumer preferences for GIs.
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Affiliation(s)
- Rao Fu
- School of Natural and Environmental Sciences, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK.
| | - Chenguang Li
- School of Agriculture and Food Science, University College Dublin, D04V1W8 Dublin, Ireland
| | - Liming Wang
- School of Economics and Management, Beijing University of Technology, Beijing 100124, China; Irish Institute for Chinese Studies, University College Dublin, D04V1W8 Dublin, Ireland
| | - Zhifeng Gao
- Food and Resource Economics Department, University of Florida, Gainesville, FL 32611, United States
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3
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Zheng X, Zheng Y, Chen T, Hou C, Zhou L, Liu C, Zheng J, Hu R. Effect of Laryngopharyngeal Reflux and Potassium-Competitive Acid Blocker (P-CAB) on the Microbiological Comprise of the Laryngopharynx. Otolaryngol Head Neck Surg 2024; 170:1380-1390. [PMID: 38385787 DOI: 10.1002/ohn.682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 12/27/2023] [Accepted: 01/21/2024] [Indexed: 02/23/2024]
Abstract
OBJECTIVE To probe the microbiota composition progressing from healthy individuals to those with laryngopharyngeal reflux disease (LPRD) and subsequently undergoing potassium-competitive acid inhibitor (P-CAB) therapy. STUDY DESIGN Prospective case-control study. SETTING Academic Medical Center. METHODS Forty patients with LPRD and 51 patients without LPRD were recruited. An 8-week P-CAB therapy was initiated (post-T-LPRD), and 39 had return visits. In total, 130 laryngopharyngeal saliva samples were collected and sequenced by targeting the V3-V4 region of the 16S ribosomal RNA (rRNA) gene using an Illumina MiSeq. Amplicon sequence variants (ASVs) and clinical indices were analyzed. RESULTS Alpha and beta diversities were compared among the non-LPRD, LPRD, and post-T-LPRD groups, and the Observed_ASVs were not significantly different. At the same time, the Shannon and Simpson indices, unweighted Unifrac, weighted Unifrac, and binary Jaccard distance were significantly different between non-LPRD and LPRD groups. In addition, significant differences were found in the abundance of Streptococcus, Prevotella, and Prevotellaceae in the LPRD versus non-LPRD groups, and Neisseria, Leptotrichia, and Allprevotella in the LPRD versus post-T-LPRD groups. The genera model was used to distinguish patients with LPRD from those without, and a better receiver operating characteristic curve was formed after combining the clinical indices of reflux symptom index, reflux finding score, and pepsin, with an area under the curve of 0.960. CONCLUSION Laryngopharyngeal microbial communities changed after laryngopharyngeal reflux and were modified further after P-CAB treatment, which provides a potential diagnostic value for LPRD, especially when combined with clinical indices.
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Affiliation(s)
- Xiaowei Zheng
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Yujin Zheng
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Ting Chen
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Chenjie Hou
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Liqun Zhou
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Chaofeng Liu
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Jingyi Zheng
- Department of Otorhinolaryngology-Head and Neck Surgery, Shengli Clinical Medical College of Fujian Medical University, Fuzhou, China
| | - Renyou Hu
- Chongqing Jinshan Science & Technology (Group) Co. Ltd., Chongqing, China
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Li H, Van Loo EJ, Bai J, van Trijp HCM. Understanding consumer attitude toward the name framings of cultured meat: Evidence from China. Appetite 2024; 195:107240. [PMID: 38311295 DOI: 10.1016/j.appet.2024.107240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/03/2024] [Accepted: 01/25/2024] [Indexed: 02/10/2024]
Abstract
The naming and labeling of products can affect consumer attitudes and subsequent behavior, particularly in the case of new food products in the market. The present study explores the effects of name framing on consumer attitudes towards cultured meat (CM), which is currently in the early stages of development. With a sample of 1532 Chinese consumers, we integrated several pathways to explain the name-framing effect by examining three different terms ("cultured," "artificial," and "cell-based") for CM. Results indicate that "cultured meat" and "cell-based meat" are more appealing than "artificial meat." Name framings of CM affect consumers' perception of benefits more than that of risks. Our comprehensive model identified evoked affect (perceived disgust) and naturalness as two crucial predictors of attitudes. These two predictors also act as substantial mediators of perceived benefits, and they activate the mediation of perceived risks (an insignificant mediator in cognitive processing). In addition, perceived naturalness mediates the name-framing effect mainly through perceived disgust. Our findings have implications for future strategies for communicating about novel foods (like CM) to the public.
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Affiliation(s)
- Haoran Li
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands.
| | - Ellen J Van Loo
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands
| | - Junfei Bai
- College of Economics and Management, China Agricultural University, Beijing, 100083, China; Beijing Food Safety Policy & Strategy Research Base, China Agricultural University, Beijing, 100083, China
| | - Hans C M van Trijp
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands
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5
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Guo C, Wang S, Jia X, Pan J, Dong X, Li S. Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods. Foods 2024; 13:1034. [PMID: 38611339 PMCID: PMC11011914 DOI: 10.3390/foods13071034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/22/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C.
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Affiliation(s)
- Chuanyu Guo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
| | - Shouyin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
| | - Xiaolei Jia
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
| | - Jinfeng Pan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
- SKL of Marine Food Processing & Safety Control, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
- SKL of Marine Food Processing & Safety Control, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shengjie Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (C.G.); (S.W.); (X.J.); (J.P.); (X.D.)
- SKL of Marine Food Processing & Safety Control, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
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Zhang M, Zhang Z, Zhang X, Lu C, Yang W, Xie X, Xin H, Lu X, Ni M, Yang X, Lv X, Jiao P. Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats. J Anim Sci Biotechnol 2024; 15:3. [PMID: 38225608 PMCID: PMC10789026 DOI: 10.1186/s40104-023-00972-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 12/06/2023] [Indexed: 01/17/2024] Open
Abstract
BACKGROUND Clostridium butyricum (CB) is a probiotic that can regulate intestinal microbial composition and improve meat quality. Rumen protected fat (RPF) has been shown to increase the dietary energy density and provide essential fatty acids. However, it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat. This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance, meat quality, oxidative stability, and meat nutritional value of finishing goats. Thirty-two goats (initial body weight, 20.5 ± 0.82 kg) were used in a completely randomized block design with a 2 RPF supplementation (0 vs. 30 g/d) × 2 CB supplementation (0 vs. 1.0 g/d) factorial treatment arrangement. The experiment included a 14-d adaptation and 70-d data and sample collection period. The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate (dry matter basis). RESULT Interaction between CB and RPF was rarely observed on the variables measured, except that shear force was reduced (P < 0.05) by adding CB or RPF alone or their combination; the increased intramuscular fat (IMF) content with adding RPF was more pronounced (P < 0.05) with CB than without CB addition. The pH24h (P = 0.009), a* values (P = 0.007), total antioxidant capacity (P = 0.050), glutathione peroxidase activities (P = 0.006), concentrations of 18:3 (P < 0.001), 20:5 (P = 0.003) and total polyunsaturated fatty acids (P = 0.048) were increased, whereas the L* values (P < 0.001), shear force (P = 0.050) and malondialdehyde content (P = 0.044) were decreased by adding CB. Furthermore, CB supplementation increased essential amino acid (P = 0.027), flavor amino acid (P = 0.010) and total amino acid contents (P = 0.024) as well as upregulated the expression of lipoprotein lipase (P = 0.034) and peroxisome proliferator-activated receptor γ (PPARγ) (P = 0.012), and downregulated the expression of stearoyl-CoA desaturase (SCD) (P = 0.034). The RPF supplementation increased dry matter intake (P = 0.005), averaged daily gain (trend, P = 0.058), hot carcass weight (P = 0.046), backfat thickness (P = 0.006), concentrations of 16:0 (P < 0.001) and c9-18:1 (P = 0.002), and decreased the shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (P = 0.022) were upregulated due to RPF supplementation, resulting in higher (P < 0.001) content of IMF. CONCLUSIONS CB and RPF could be fed to goats for improving the growth performance, carcass traits and meat quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.
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Affiliation(s)
- Meimei Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Zhiyue Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Xinlong Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Changming Lu
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Wenzhu Yang
- Lethbridge Research and Development Centre, Lethbridge, T1J 4B1, Canada
| | - Xiaolai Xie
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Hangshu Xin
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Xiaotan Lu
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Mingbo Ni
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD, 4343, Australia
| | - Xinyue Yang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Xiaoyang Lv
- International Joint Research Laboratory in Universities of Jiangsu Province of China for Domestic Animal Germplasm Resources and Genetic Improvement, Yangzhou, 225009, China
| | - Peixin Jiao
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China.
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD, 4343, Australia.
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7
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Yu H, Zhang J, Xie J, Li X, Wang Y, Yang Y, Zhou F, Liu M, Zhang Z, Shan Z, Liu G, Pan A. Dose-Response Meta-Analysis on Risk of Diabetes in Relation to Red and Processed Meat Consumption - Asian Populations, 2006-2021. China CDC Wkly 2023; 5:1012-1016. [PMID: 38020346 PMCID: PMC10652086 DOI: 10.46234/ccdcw2023.190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
What is already known about this topic? Red and processed meat consumption has been positively related to an increased risk of diabetes in Western populations. However, the results remain inconclusive within Asian populations. What is added by this report? This dose-response meta-analysis of prospective cohort studies conducted in East Asian populations reveals a positive relation between the consumption of processed meat and increased risk of diabetes. Furthermore, a U-shaped association was identified between the consumption of unprocessed red meat and the risk of diabetes. What are the implications for public health practice? This research presents substantive evidence advocating for the reduction of processed and unprocessed red meat consumption as a viable strategy for mitigating the risk of diabetes in East Asian populations.
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Affiliation(s)
- Hancheng Yu
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Jijuan Zhang
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Jinchi Xie
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Xianli Li
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Youjing Wang
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Yijia Yang
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Fengshuang Zhou
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Meichen Liu
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Zhe Zhang
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Zhilei Shan
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - Gang Liu
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
| | - An Pan
- Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China
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8
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Zhao W, Wang Y, Liu X, Wang Y, Yuan X, Zhao G, Cui H. Multi-Omics Analysis of Genes Encoding Proteins Involved in Alpha-Linolenic Acid Metabolism in Chicken. Foods 2023; 12:3988. [PMID: 37959108 PMCID: PMC10648152 DOI: 10.3390/foods12213988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/10/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Alpha-linolenic acid (ALA, ω-3) is an antioxidant that reduces triglyceride (TG) levels in blood, a component of cell membranes and a precursor compound of eicosapentaenoic acid (EPA, ω-3) and eicosatrienoic acid (DHA, ω-3). Fatty acid content is a quantitative trait regulated by multiple genes, and the key genes regulating fatty acid metabolism have not been systematically identified. This study aims at investigating the protein-encoding genes regulating ω-3 polyunsaturated fatty acid (PUFA) content in chicken meat. We integrated genomics, transcriptomics and lipidomics data of Jingxing yellow chicken (JXY) to explore the interactions and associations among multiple genes involved in the regulation of fatty acid metabolism. Several key genes and pathways regulating ω-3 fatty acid metabolism in chickens were identified. The upregulation of GRB10 inhibited the mTOR signaling pathway, thereby improving the content of EPA and DHA. The downregulation of FGFR3 facilitated the conversion of ALA to EPA. Additionally, we analyzed the effects of ALA supplementation dose on glycerol esters (GLs), phospholipid (PL) and fatty acyl (FA) contents, as well as the regulatory mechanisms of nutritional responses in FFA metabolism. This study provides a basis for identifying genes and pathways that regulate the content of FFAs, and offers a reference for nutritional regulation systems in production.
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Affiliation(s)
| | | | | | | | | | | | - Huanxian Cui
- State Key Laboratory of Animal Nutrition and Feeding, Key Laboratory of Animal (Poultry) Genetics Breeding and Reproduction, Institute of Animal Science, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (W.Z.); (Y.W.); (X.L.); (Y.W.); (X.Y.); (G.Z.)
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9
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Xu Y, Zhang D, Xie F, Li X, Schroyen M, Chen L, Hou C. Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Meat Sci 2023; 204:109269. [PMID: 37394351 DOI: 10.1016/j.meatsci.2023.109269] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 06/22/2023] [Accepted: 06/26/2023] [Indexed: 07/04/2023]
Abstract
Electrostatic field-assisted low-temperature preservation is considered a novel technology, which provides an effective means of extending the shelf-life of meat. This study aimed to investigate the effects of different output time modes of a high voltage electrostatic field (HVEF) on the water holding capacity (WHC) of chilled fresh pork during controlled freezing-point storage. Under a direct current HVEF generator, chilled fresh pork samples were treated by the single, interval, or continuous HVEF treatment, with a control check group receiving no HVEF treatment. It was determined that the WHC of the continuous HVEF treatment higher than the control check group. This difference was proven by analyzing the moisture content, storage loss, centrifugal loss, cooking loss, and nuclear magnetic resonance imaging. Furthermore, the mechanism behind HVEF-assisted controlled freezing-point storage reduced the moisture loss was conducted by examining the changes in the hydration characteristics of myofibrillar protein. The study revealed that myofibrillar proteins exhibit high solubility and low surface hydrophobicity under continuous HVEF. Additionally, continuous HVEF has been demonstrated to effectively maintain the higher WHC and lower hardness of myofibrillar protein gel by inhibiting the water molecule migration. The demonstration of these results showcases the effectiveness of electrostatic fields for the future physical preservation of meat.
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Affiliation(s)
- Yuqian Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Feifei Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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10
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Yu H, Raza SHA, Pan Y, Cheng G, Mei C, Zan L. Integrative Analysis of Blood Transcriptomics and Metabolomics Reveals Molecular Regulation of Backfat Thickness in Qinchuan Cattle. Animals (Basel) 2023; 13:ani13061060. [PMID: 36978600 PMCID: PMC10044415 DOI: 10.3390/ani13061060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 03/17/2023] Open
Abstract
A crucial goal of reducing backfat thickness (BFT) is to indirectly improve feed conversion efficiency. This phenotype has been reported in certain papers; however, the molecular mechanism has yet to be fully revealed. Two extreme BFT groups, consisting of four Qinchuan cattle, were chosen for this study. We performed metabolite and transcriptome analyses of blood from cattle with a high BFT (H-BFT with average = 1.19) and from those with a low BFT (L-BFT with average = 0.39). In total, 1106 differentially expressed genes (DEGs) and 86 differentially expressed metabolites (DEMs) were identified in the extreme trait. In addition, serum ceramide was strongly correlated with BFT and could be used as a potential biomarker. Moreover, the most notable finding was that the functional genes (SMPD3 and CERS1) and metabolite (sphingosine 1-phosphate (S1P)) were filtered out and significantly enriched in the processes related to the sphingolipid metabolism. This investigation contributed to a better understanding of the subcutaneous fat depots in cattle. In general, our results indicated that the sphingolipid metabolism, involving major metabolites (serum ceramide and S1P) and key genes (SMPD3 and CERS1), could regulate BFT through blood circulation.
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Affiliation(s)
- Hengwei Yu
- College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, China; (H.Y.); (S.H.A.R.)
| | - Sayed Haidar Abbas Raza
- College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, China; (H.Y.); (S.H.A.R.)
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Yueting Pan
- College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, China; (H.Y.); (S.H.A.R.)
| | - Gong Cheng
- College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, China; (H.Y.); (S.H.A.R.)
| | - Chugang Mei
- College of Grassland Agriculture, Northwest A&F University, Xianyang 712100, China
- National Beef Cattle Improvement Center, Xianyang 712100, China
| | - Linsen Zan
- College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, China; (H.Y.); (S.H.A.R.)
- National Beef Cattle Improvement Center, Xianyang 712100, China
- Correspondence:
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Hocquette JF. Consumer perception of livestock production and meat consumption; an overview of the special issue "Perspectives on consumer attitudes to meat consumption". Meat Sci 2023; 200:109163. [PMID: 36947978 DOI: 10.1016/j.meatsci.2023.109163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 03/15/2023]
Affiliation(s)
- Jean-François Hocquette
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China. Meat Sci 2023; 197:109081. [PMID: 36580791 DOI: 10.1016/j.meatsci.2022.109081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 11/21/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This research investigates the attitudes and intentions of Chinese consumers about cultured "meat" (CM). We also investigate framing effects through the names used for these products ("cultured meat," "artificial meat," and "cell-based meat") and the effect of information provision. Of the 1532 consumers in our sample, most had not heard of "cultured meat" or "cell-based meat" before, although 70% had heard of "artificial meat". Around 44% of the participants indicated that they would be willing to try CM, and 32% would be likely to purchase it. Participants disliked the terms "cultured meat" and "cell-based meat" less than they disliked the term "artificial meat," although the latter was the most familiar to them. The provision of neutral information on the production process increased consumer support for CM, but the effect was limited. Prior knowledge and naming terms were strong predictors of attitudes and willingness to buy. A key implication is that stakeholders should cautiously apply framing strategies when introducing CM to the public.
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