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Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice

Food Science and Human Wellness 2024年第2期13卷 946-960页

作者： Yunting Xie Linlin Cai Zhiji Huang Kai Shan Xinglian Xu Guanghong Zhou Chunbao Li Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMARAJiangsu Innovative Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

To determine the effects of plant-based meat analogues on the metabolic health and the possible mechanisms,mice were fed with a real pork diet(AP),a real beef diet(AB),a plant-based pork analogue diet(PP)and plant-based beef analogue diet(PB)for 68 *** with real meat,the plant-based meat analogues increased food and energy intake,body weight,white fat and liver weight and caused adipocyte hypertrophy,hepatic lipid droplet accumulation,and inflammatory responses in *** revealed that plantbased meat analogues altered the composition of serum metabolites,which regulated lipid metabolism *** PB diet upregulated gene expression related to lipid synthesis,lipolysis and adipocyte differentiation while the PP diet upregulated expression of lipolysis-related genes but downregulated expression of adipocyte differentiation-related genes in white adipose ***,both PP and PB diets upregulated lipid influx-and synthesis-related genes but downregulated lipid oxidation-related genes in *** specific metabolite biomarkers may affect fat accumulation mainly by direct lipid metabolism pathways or indirect amino acid metabolism,protein digestion and absorption,bile secretion,aminoacyl-tRNA biosynthesis,neuroactive ligand-receptor interaction and ABC transporters *** findings provide a new insight into understanding the differences in nutritional functions of meat and plant-based meat analogues.

关键词： meat analogues Metabolomics Lipid metabolism Adipose tissue dysfunction Ectopic fat deposition

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Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

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Food Science and Human Wellness 2024年第6期13卷 3642-3651页

作者： Xuefei Shao Huhu Wang Xiangyu Song Mingyuan Huang Jian Sun Xinglian Xu Key Laboratory of Meat Processing and Quality Control Ministry of EducationNational Center of Meat Quality and Safety ControlJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlCollege of Food Science and technologyNanjing Agricultural UniversityNanjing 210095China

Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and *** this study,the effects of inoculation with different starter cultures(Lactiplantibacillus plantarum HN108 and Staphylococcus simulans NJ209)on the free amino acids(FAAs),biogenic amines(BAs)and volatile compounds of fermented sausages were investigated using an amino acid analyzer,ultra performance liquid chromatography and gas chromatography-ion mobility spectrometry,*** pH and carbonyl content of the inoculated group was significantly lower than those in the control group(P<0.05).*** HN108 significantly reduced the content of FAAs and BAs in fermented sausage production(P<0.05),while *** NJ209 promoted the formation of FAAs(especially bitter amino acids)and exhibited slight BAs-reducing *** addition,*** HN108 promoted the formation of volatile compounds such as ketones,alcohols and alkenes in *** conclusion,*** HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented ***,*** HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.

关键词： Fermented sausages Starter cultures Free amino acids Biogenic amines Volatile compounds

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Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

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Food Science and Human Wellness 2025年第2期14卷 429-438页

作者： Shiqi Hu Guanghong Zhou Xinglian Xu Wangang Zhang Chunbao Li Key Laboratory of Meat Processing and Quality Control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China School of Life Science and Food Engineering Huaiyin Institute of TechnologyHuai’an 223003China

To regulate the sodium chloride content in Jinhua ham,the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational *** results showed that the activity of cathepsin B decreased with an increase in Na^(+)cation content and ***,decreasedα-helix content and increasedβ-sheet content were *** increase in sulfhydryl group content was attributed to the breaking of original disulfide bonds in the molecular structure or the release of embedded ***,the surface hydrophobicity gradually declined,which was consistent with the analysis of endogenous fluorescence *** the molecular level,the number of hydrogen bonds formed in NaCl-treated samples decreased,and the interactions between the hydrogen bonding were less powerful,which caused instability in the binding of the protein and *** conformation of cathepsin B accurately characterized its activity,and the structural changes had a macroscopic effect on the decrease in protease activity.

关键词： Protein conformation Cathepsin B activity Jinhua ham Molecular docking Molecular dynamics

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The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

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Food Science and Human Wellness 2024年第2期13卷 999-1010页

作者： Dejiang Xue Shuai Jiang Miao Zhang Kai Shan RenéLametsch Chunbao Li Key Laboratory of Meat Processing and Quality Control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Collaborative Innovation Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Department of Food Science University of CopenhagenFrederiksberg C DK-1958Denmark

Hemoglobin hydrolysate is derived from the enzymatic degradation of *** work aimed to evaluate whether hemoglobin hydrolysate promotes the absorption of non-heme iron and the safety of absorbed iron in mice by analyzing the iron binding content,iron circulation,and liver *** found that hemoglobin hydrolysate promoted the absorption of non-heme iron with high efficiency in duodenum by spontaneously binding non-heme iron during digestion,and increased hepatic iron content by up-regulating divalent metal transporter 1,zinc transporter 14,but hepatic iron content only increased at 3 *** iron entered the blood through ferroportin without restriction at 3 weeks,and excessive iron entered the liver and then affected the hepatocyte membranes permeability and lipid synthesis through oxidative *** the prolongation of dietary intervention,the up-regulated hepcidin acted on the ferroportin to restrict excess iron from entering the blood,and then the hepatic homeostasis *** addition,hemoglobin hydrolysate enhanced the hepatic antioxidant *** together,hemoglobin hydrolysate has a strong ability to promote the absorption of non-heme iron in vivo,and the absorbed iron is relatively safe due to the regulation of hepcidin.

关键词： Hemoglo bin hydrolysate Non-heme iron Absorption Liver homeostasis Hepcidin

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Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ

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Food Science and Human Wellness 2025年第3期14卷 1148-1157页

作者： Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and ProcessingCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled ***,the co-spoilage effect of these bacteria has not been effectively *** study evaluated the spoilage potential of ***,*** and ***+*** in vitro and in situ at 4℃.The results showed that ***+*** performed the highest growth rate and displayed larger decomposition zone diameters on raw-pork juice agar(RJA)***+*** inoculants exhibited the strongest proteolytic activity,which resulted in the highest values of trichloroacetic acid(TCA)-soluble peptides concentration,total volatile basic nitrogen(TVB-N)content and myofibril fragmentation index(MFI)in chilled ***,the inoculated samples showed different pH and sensory ***,increased amounts of volatile organic compounds(VOCs),such as octanal,nonanal,2-nonanone,1-propanol,1-octanol,isopropyl acetate,and 2,6-dimethylpyazine,were observed in inoculated ***+*** samples,hinting their potential use as spoilage markers for spoilage monitoring of *** study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.

关键词： Pseudomonas fragi Pseudomonas lundensis Spoilage Pork Protein degradation

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Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork

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meat SCIENCE 2025年 221卷 109736页

作者： Ma, Chao Zhang, Wangang Xing, Lujuan Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod & Proc State Key Lab Meat Qual Control & Cultured Meat De Quality & Safety ControlMinist Educ China Nanjing 210095 Peoples R China

This study aimed to understand the development of pale, soft, and exudative (PSE) pork from a new perspective by comparing the differences of lactate-induced protein lactylation and its potential regulators including E1A binding protein p300 (p300) and cAMP response element binding protein (CBP) between PSE and red, firm, and non-exudative (RFN) pork at 1 h postmortem. Results demonstrated that PSE pork presented lower glycogen contents and higher lactate levels than RFN pork (P < 0.05). Meanwhile, p300/CBP and protein lactylation levels in PSE pork were higher (P < 0.05). Besides, the immunofluorescence results showed that p300/CBP and lactylated proteins were predominantly localized around the nucleus and sarcolemma membrane with small amounts in the cytoplasm, and these distribution signals were intensified in PSE pork. Importantly, a high degree of co-localization of p300/CBP and lactylated proteins was also observed in postmortem myocytes, confirming that p300/CBP were the critical regulators of lactylation modification in postmortem muscle. This work for the first time demonstrates that protein lactylation levels between PSE and RFN pork were notably diverse, which may potentially be involved in the regulation of various postmortem muscle biochemical metabolism.

关键词： Lactate p300/CBP Protein lactylation PSE pork

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Encapsulation and release of salidroside in myofibrillar protein-sodium alginate gel: Effects of different M/G ratios of sodium alginate

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 2024年第Pt 2期282卷 136811页

作者： Zhao, Zerun Zhao, Di Su, Liuyu Ding, Mengzhen Zhang, Miao He, Hui Li, Chunbao Nanjing Agr Univ Coll Food Sci & Technol Jiangsu Innovat Ctr Meat Prod Proc & Quality Contr Key Lab Meat ProcState Key Lab Meat Qual Control Nanjing 210095 Peoples R China

Myofibrillar protein-sodium alginate (MP-SA) gels play a pivotal role in the development of functional food gels. Salidroside (SAL) is promising component but suffers from low bioavailability, necessitating effective delivery systems. This study introduces M/G ratio factor into classical theoretical MP-based gel models, and use for the SAL delivery. The findings indicate that SA significantly enhances gel properties and functions. Scanning electron microscopy, liquid chromatography, and low-field nuclear magnetic resonance confirmed that the addition of SA improved microstructure, water retention, and thus reduced SAL loss during processing. Digestion simulations revealed the influence of SA type on SAL release kinetics. Molecular docking showed that SA with lower M/G ratio binds more readily to MP, a key determinant of gel performance. These insights provide a novel theoretical basis for MP-SA gels and offer a new perspective on the delivery of bioactive compounds in functional foods.

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Effects of pH on the emulsifying,gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions

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Food Bioscience 2023年第3期53卷 2450-2461页

作者： Lei Zhou Fan Feng Wangang Zhang State Key Laboratory of Meat Quality Control and Cultured Meat Development Key Laboratory of Meat Products ProcessingMinistry of AgricultureJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNo.1 WeigangXuanwu DistrictNanjing210095China

This study was designed to explore the curcumin delivery properties of emulsion gel fabricated by myofibrillar protein(MP)-carboxymethyl cellulose(CMC)complexes with different ***,the MP-CMC complexes under pH 2,3,4,5,and 6 were prepared,then the properties of these complex-stabilized emulsions were tested,and the gel properties and curcumin delivery ability of these heat-induced emulsion gels were *** indicated that MP-CMC complexes showed different viscosities and combined states under different *** emulsions fabricated by pH 6 complexes showed the highest emulsion activity index and emulsion stability,and the lowest droplet size *** emulsion gel of the pH 6 complex showed the highest hardness,chewiness,gumminess,and resilience,while the pH 4 sample presented the lowest water and oil holding capacity among all *** pH 4 samples showed 99%curcumin-encapsulating efficiency as well as 70%curcumin retention after 4 h gastrointestinal *** pH 4 samples could protect and control the release of the curcumin by protecting some proteins from pepsin digestion and controlling the release of fatty *** for curcumin release rate and bioavailability at the intestinal stage,the pH 6 samples showed the highest values,followed by the pH 5 samples,and the pH 4 showed the *** emulsion gel prepared by pH 4 MP-CMC complexes could best protect and control the release of curcumin,whilst the pH 6 samples showed a better gel quality and a higher release rate and curcumin bioavailability.

关键词： meat emulsion Protein-polysaccharide complexes Curcumin Gel delivery system Droplet size

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Impact and Mechanisms of Cinnamaldehyde on Putrescine Production by Obesumbacterium proteus OP216735 during the Process of Xinjiang Sausage

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Food Science and Human Wellness 2024年

作者： Yu Honghong Zhu Shiyi Lu Shiling Lab. of Meat Processing and Quality Control， College of Food Science， Shihezi University

This study investigated the effects of cinnamaldehyde on putrescine production by Obesumbacterium proteus in pure cultures and Xinjiang sausage. Scanning electron microscopy (SEM) was used to analyze the cell morphology of the test bacteria， and reverse transcription real-time fluorescence quantitative polymerase chain reaction (RT-qPCR) was employed to analyze the gene expression of arginine decarboxylase and ornithine decarboxylase of the test bacteria at different cinnamaldehyde concentrations. Single-molecule real-time sequencing (SMRT) was utilized to identify the species composition of the sausage. Moreover， relevant parameters such as putrescine accumulation and microbial growth were evaluated. The results indicated that cinnamaldehyde inhibited the growth of O. proteus by leaking its contents and changing membrane permeability， and significantly reducing putrescine accumulation by inhibiting the expression of arginine decarboxylase (adiA) and ornithine decarboxylase (speF) genes. The cinnamaldehyde concentration revealed an inverse relationship between gene expression and putrescine accumulation. Besides， cinnamaldehyde significantly reduced the abundance of harmful bacteria (Enterobacteria and Pseudomonas)， alleviate putrescine content and stimulate the release of amino acids in the sausage. Therefore， adding cinnamaldehyde is an effective method to inhibit putrescine accumulation and reduce the growth of spoilage microorganisms in the sausage.

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Inhibitory effect of coriander(Coriandrum sativum L.)extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

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Food Science and Human Wellness 2023年第4期12卷 1128-1135页

作者： Yajie Yu Yiqun Cheng Chong Wang Suhong Huang Yang Lei Ming Huang Xibin Zhang Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMOAJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety Controland College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China College of Environmental Science&Engineering Institute of Functional FoodAnhui Normal UniversityWuhu 241000China Shandong New Hope Liuhe Group Co.Ltd/Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province Chengdu 610023China

Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich *** aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially the processed *** this study,the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly *** root extract(CRE)and coriander leaf extract(CLE)with five concentration groups(200,400,600,800,1000 mg/L)were prepared respectively to marinate the duck *** marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0%-87.4%.The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level,suggesting the participation of radicals in PAHs ***,it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander *** made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.

关键词： Polycyclic aromatic hydrocarbons Coriander extract Roast duck Inhibition Radical Phenolic compounds

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