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Zhao W, Tian Y, Wang Y, Du J, Chen L, Gu T, Song M, Lu L, Sun C. Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile. Food Chem X 2024; 22:101330. [PMID: 38590632 PMCID: PMC10999829 DOI: 10.1016/j.fochx.2024.101330] [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: 02/02/2024] [Revised: 03/15/2024] [Accepted: 03/21/2024] [Indexed: 04/10/2024] Open
Abstract
Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat quality and flavor. Our results showed that supplementation with DOL decreased the shear force while increased the pH and fat content in breast meat. Meat from DOL-fed chickens had higher levels of n-3 polyunsaturated fatty acids (PUFAs) and n-6 PUFAs, but lower n-6/n-3 ratios. Moreover, volatile compounds profile indicated that contents of aldehydes, including hexanal, pentanal, and heptanal, etc.), which were identified as the key volatile compounds in chicken meat, exhibited noteworthy rise in DOL intake groups. Octanal, 1-octen-3-ol, and 2-pentylfuran also contributed greatly to the meat overall aroma. These data provide a foundation for the comprehensive utilization of DOL as a feed additive with antibiotic substitution potential.
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Affiliation(s)
- Wanqiu Zhao
- Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
| | - Yong Tian
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
- Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
| | - Yunzhu Wang
- Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
| | - Jianke Du
- Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
| | - Li Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
- Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
| | - Tiantian Gu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
- Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
| | - Minquan Song
- Zhejiang Tiefengtang Biotechnology Co., LTD, Wenzhou 325616, China
| | - Lizhi Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
- Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
| | - Chongbo Sun
- Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China
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Varzaru I, Oancea AG, Vlaicu PA, Saracila M, Untea AE. Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility. Antioxidants (Basel) 2023; 12:2125. [PMID: 38136244 PMCID: PMC10740815 DOI: 10.3390/antiox12122125] [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: 11/24/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The goal of this research was nutritional evaluation through the phytochemical analysis of blackberry and raspberry leaves, the screening of their biological activity (antioxidant capacity and inhibition of lipid peroxidation), and the investigation of the effect of in vitro gastrointestinal digestion (GID) of blackberry and raspberry leaves on the bioaccessibility of polyphenol subclasses. The concentrations of the analyzed liposoluble antioxidants were higher (p < 0.05) in blackberry leaves compared to raspberry leaves, while a significant (p < 0.05) higher content of water-soluble antioxidants was registered in raspberry leaves (with a total polyphenol content of 26.2 mg GAE/g DW of which flavonoids accounted for 10.6 mg/g DW). Blackberry leaves had the highest antioxidant capacity inhibition of the superoxide radicals (O2•-), while raspberry leaves registered the highest inhibition of hydroxyl radicals (•OH), suggesting a high biological potency in scavenging-free radicals under in vitro systems. The maximum inhibition percentage of lipid peroxidation was obtained for blackberry leaves (24.86% compared to 4.37% in raspberry leaves), suggesting its potential to limit oxidative reactions. Simulated in vitro digestion showed that hydroxybenzoic acids registered the highest bioaccessibility index in the intestinal phase of both types of leaves, with gallic acid being one of the most bioaccessible phenolics. The outcomes of this investigation reveal that the most significant release of phenolic compounds from blackberry and raspberry leaves occurs either during or after the gastric phase. Knowledge about the bioaccessibility and stability of polyphenol compounds during digestion can provide significant insights into the bioavailability of these molecules and the possible effectiveness of plant metabolites for human health.
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Affiliation(s)
- Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
| | | | | | | | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
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Vlaicu PA, Untea AE, Varzaru I, Saracila M, Oancea AG. Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations. Foods 2023; 12:4001. [PMID: 37959120 PMCID: PMC10650119 DOI: 10.3390/foods12214001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Animal Nutrition and Biology, 077015 Balotesti, Romania; (A.E.U.); (I.V.); (M.S.); (A.G.O.)
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Nadaf Fahmideh M, Seidavi A, Bouyeh M. The effect of different levels of vitamin C and chromium on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers. Vet Med Sci 2023; 9:2763-2780. [PMID: 37861177 PMCID: PMC10650247 DOI: 10.1002/vms3.1300] [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: 04/03/2023] [Revised: 08/30/2023] [Accepted: 10/05/2023] [Indexed: 10/21/2023] Open
Abstract
BACKGROUND Antioxidants such as vitamin C (VC) and chromium (Cr), which effectively scavenge free radicals, may improve functional characteristics of the intestine and may reduce intestinal diseases. Cr absorption increases in the presence of VC. In poultry, VC is mainly derived from glucose; hence, Cr is an important component for glucose tolerance. We evaluated the synergistic effects of these two antioxidants together. OBJECTIVES This study aims to investigate two levels of VC and two levels of Cr and their interaction on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers. METHODS Two levels of VC (250 and 500 mg/kg dry matter [DM]) and two levels of Cr (700 and 1400 μg/kg DM) were added to a basic diet for 42 days in five treatments. The 2 × 2 plus 1 (control group) factorial experiment was performed in a completely randomised design for 42 days using 360 one-day-old male chicks. RESULTS Very low-density lipoprotein, high-density lipoprotein, low-density lipoprotein, total cholesterol and triglyceride level, liver enzymes, antibody titer against sheep red blood cells, fat content, odour, chewing ability, elasticity and oral sensation traits were affected by combination of VC and Cr. CONCLUSIONS Combination of VC and Cr can increase unsaturated fatty acids and decrease saturated fatty acids, as well as improve cecal microbial flora, and may be useful as antioxidant compounds and non-antimicrobial stimulants for economic growth. The use of 250 mg/kg of VC and 700 μg/kg of Cr is recommended in broiler diets.
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Affiliation(s)
| | - Alireaza Seidavi
- Department of Animal ScienceRasht BranchIslamic Azad UniversityRashtIran
| | - Mehrdad Bouyeh
- Department of Animal ScienceRasht BranchIslamic Azad UniversityRashtIran
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Puzeryte V, Martusevice P, Sousa S, Balciunaitiene A, Viskelis J, Gomes AM, Viskelis P, Cesoniene L, Urbonaviciene D. Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn ( Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation. Microorganisms 2023; 11:2180. [PMID: 37764024 PMCID: PMC10536544 DOI: 10.3390/microorganisms11092180] [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: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/29/2023] Open
Abstract
Hippophae rhamnoides L. leaves possess a remarkable amount of polyphenols that could serve as a natural remedy in various applications. In comparison, numerous techniques, such as conventional and high-pressure techniques, are available for extracting the bioactive fractions from sea buckthorn leaves (SBL). However, enzyme-assisted extraction (EAE) of SBL has not been comprehensively studied. The aim of this study was to optimize critical EAE parameters of SBL using the cellulolytic enzyme complex, Viscozyme L, to obtain a high-yield extract with a high concentration of bioactive compounds. In order to determine the optimal conditions for EAE, the study employed a central composite design and response surface methodology to analyze the effects of four independent factors (pH, temperature, extraction time, and enzyme concentration) on two different responses. Our findings indicated that under optimal conditions (3:15 h extraction, temperature 45 °C, pH 4.9, and 1% Viscozyme L v/w of leaves DW), EAE yielded 28.90 g/100 g DW of the water-soluble fraction. Furthermore, the EAE-optimized liquid extract was continuously fermented using an ancient fermentation starter, Tibetan kefir grains, which possess lactic acid bacteria (LAB) and have significant potential for use in biopreservation. Interestingly, the results indicated various potential prebiotic characteristics of LAB. Additionally, alterations in the cell wall morphology of the SBL residue after EAE were examined using scanning electron microscopy (SEM). This study significantly optimized EAE parameters for sea buckthorn leaves, providing a promising natural source of bioactive compounds for various applications, such as nutraceuticals, functional foods, and high-value products.
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Affiliation(s)
- Viktorija Puzeryte
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
| | - Paulina Martusevice
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (A.M.G.)
| | - Aiste Balciunaitiene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Research Institute of Natural and Technological Sciences, Vytautas Magnus University, 40444 Kaunas, Lithuania
| | - Jonas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (A.M.G.)
| | - Pranas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| | - Laima Cesoniene
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
- Research Institute of Natural and Technological Sciences, Vytautas Magnus University, 40444 Kaunas, Lithuania
| | - Dalia Urbonaviciene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
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