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Zhou T, Sheng B, Gao H, Nie X, Sun H, Xing B, Wu L, Zhao D, Wu J, Li C. Effect of fat concentration on protein digestibility of Chinese sausage. Food Res Int 2024; 177:113922. [PMID: 38225153 DOI: 10.1016/j.foodres.2023.113922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Chinese sausage is a popular traditional Chinese meat product, but its high-fat content makes consumers hesitant. The purpose of this study is to compare the nutritional differences of Chinese sausages with different fermentation times (0, 10, 20, 30 d) and fat content (the initial content was 11.59% and 20.14%) during digestion. The comparison of digestion degree, protein structure, and peptide composition between different sausages were studied through in vitro simulated digestion. Chinese sausages with high-fat content had higher α-helix, β-turn, and random coil, making them easier to digest. The fermentation process made this phenomenon more pronounced. The high-fat sausage fermented for 10 d showed the highest release of primary amino acids (about 9.5%), which was about 3.5% higher than the low-fat sausage under the same conditions. The results of peptidomics confirmed the relevant conclusions. After gastric digestion, the types of peptides in the digestive fluid of high-fat sausages were generally more than those in low-fat sausages, while after intestinal digestion, the opposite results were observed. The type of peptide reached its peak after fermentation for 20 d. These findings are of obvious significance for selecting the appropriate fermentation time and fat content of Chinese sausages.
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Affiliation(s)
- Tianming Zhou
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Bulei Sheng
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, PR China
| | - Haotian Gao
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Xiaonan Nie
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Haojie Sun
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Baofang Xing
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Longxia Wu
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Di Zhao
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
| | - Juqing Wu
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
| | - Chunbao Li
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
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Ali A, Singh T, Kumar RR, T V, Kundu A, Singh SP, Meena MC, Satyavathi CT, Praveen S, Goswami S. Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis. Food Funct 2023; 14:1595-1607. [PMID: 36683429 DOI: 10.1039/d2fo03143d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Pearl millet (PM) is a nutri-cereal rich in various macro and micronutrients required for a balanced diet. Its grains have a unique phenolic and micronutrient composition; however, the lower bioaccessibility of nutrients and rancidity of flour during storage are the major constraints in its consumption and wide popularity. Here, to explore the effect of different thermal processing methods, i.e., hydrothermal (HT), microwave (MW), and infrared (IR) treatments, on the digestion of starch, phenolics, and microelements (Fe and Zn), an in vitro digestion model consisting of oral, gastric and intestinal digestion was applied to PM rotis. The hydrothermally treated PM roti was promising as it showed lower inherent glycemic potential (60.4%) than the untreated sample (72.4%) and less enzymatic activities associated with rancidity in PM flour. FTIR revealed an increased ratio of 1047/1022 cm-1 in the hydrothermally treated sample, reflecting the enhancement of the structurally ordered degree and compactness of starch compared to other thermal treatments. A tighter and more compact microstructure with an agglomeration of starch in the hydrothermally treated PM flour was observed by SEM. These structural changes could provide a better understanding of the lower starch digestion rate in the hydrothermally treated flour. However, HT treatment significantly (P < 0.05) reduced the bioaccessibility of phenolics (10.6%) compared to native PM rotis and slightly reduced the Fe (2%) and Zn (3.2%) bioaccessibility present in PM rotis.
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Affiliation(s)
- Ansheef Ali
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Tejveer Singh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Vinutha T
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Mahesh Chand Meena
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - C Tara Satyavathi
- All India Coordinated Research Project on Pearl Millet, Jodhpur, Pin 342304, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
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Pei J, Umapathy VR, Vengadassalapathy S, Hussain SFJ, Rajagopal P, Jayaraman S, Veeraraghavan VP, Palanisamy CP, Gopinath K. A Review of the Potential Consequences of Pearl Millet (Pennisetum glaucum) for Diabetes Mellitus and Other Biomedical Applications. Nutrients 2022; 14:2932. [PMID: 35889889 PMCID: PMC9322144 DOI: 10.3390/nu14142932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 07/03/2022] [Accepted: 07/08/2022] [Indexed: 11/25/2022] Open
Abstract
Diabetes mellitus has become a troublesome and increasingly widespread condition. Treatment strategies for diabetes prevention in high-risk as well as in affected individuals are largely attributed to improvements in lifestyle and dietary control. Therefore, it is important to understand the nutritional factors to be used in dietary intervention. A decreased risk of diabetes is associated with daily intake of millet-based foods. Pearl millet is a highly nutritious grain, nutritionally comparable and even superior in calories, protein, vitamins, and minerals to other large cereals, although its intake is confined to lower income segments of society. Pearl millet contains phenolic compounds which possess antidiabetic activity. Thus, it can be used to prepare a variety of food products for diabetes mellitus. Moreover, it also has many health benefits, including combating diabetes mellitus, cancer, cardiovascular conditions, decreasing tumour occurrence, lowering blood pressure, heart disease risk, cholesterol, and fat absorption rate. Therefore, the current review addresses the role of pearl millet in managing diabetes.
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