Purification, characterization, and in vitro digestion of novel antioxidant peptides from chicken blood hemoglobin.

The study aimed to purify and characterize antioxidant peptides from chicken blood hemoglobin hydrolysate. The fraction M  (< 3 KDa) with the strongest antioxidant activity was isolated by ultrafiltration, and its DPPH (1,1-diphenyl-2-picryl-hydrazyl radical) free radical scavenging rate, ABTS [2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)] free radical scavenging rate, and iron ion chelation activity were 82.91%, 77.

Deciphering the Mechanism by Which Carbon Dioxide Extends the Shelf Life of Raw Milk: A Microbiomics- and Metabolomics-Based Approach.

Microbial community succession in raw milk determines its quality and storage period. In this study, carbon dioxide (CO) at 2000 ppm was used to treat raw milk to investigate the mechanism of extending the shelf life of raw milk by CO treatment from the viewpoint of microbial colonies and metabolites. The results showed that the shelf life of CO-treated raw milk was extended to 16 days at 4 °C, while that of the control raw milk was only 6 days.

Footprint analysis of CO in microbial community succession of raw milk and assessment of its quality.

With the growing production of raw milk, interest has been increasing in its quality control. CO, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration.

Exploring the mechanism of Lycium barbarum fruit cell wall polysaccharide remodeling reveals potential pectin accumulation contributors.

The level of polysaccharides in the mature Lycium barbarum fruit (LBF) cell wall depends on their metabolism, trafficking, and reassembly within the cell. In this study, we examined the composition, content, and ultrastructure of the cell wall polysaccharides of LBF during maturation, and further analyzed cell wall polysaccharide remodeling using isotope tagging with relative and absolute quantification (iTRAQ)-based proteomics. The results showed that the contents of cellulose and hemicellulose tended to increase in the pre-maturation stage and decrease in the later stage, while pectin level increased before fruit maturing.

Proteomic and metabolomic analysis of ageing beef exudate to determine that iron metabolism enhances muscle protein and lipid oxidation.

The study aimed to assess differences in proteomic and metabolite profiles in ageing (1, 2, 4, and 6 days at 4 °C) beef exudates and determine their relationship with beef muscle iron metabolism and oxidation. Proteomic and metabolomic analyses identified 877 metabolites and 1957 proteins. The joint analysis identified 24 differential metabolites (DMs) and 56 differentially expressed proteins (DEPs) involved in 15 shared pathways.

iTRAQ-based proteomics identifies proteins associated with betaine accumulation in Lycium barbarum L.

In order to better understand the mechanism of betaine accumulation in Lycium barbarum L. (LBL), we used iTRAQ (Isotope relative and absolute quantitative labeling) proteomics to screen and identify differentially abundant proteins (DAPs) at five stages (S1-young fruit stage, S2-green fruit stage, S3-early yellowing stage, S4-late yellowing stage, S5-ripening stage). A total of 1799 DAPs and 171 betaine-related DAPs were identified, and phosphatidylethanolamine N-methyltransferase (NMT), choline monooxygenase (CMO), and betaine aldehyde dehydrogenase (BADH) were found to be the key enzymes related to betaine metabolism.

TMT quantitative proteomics analysis reveals molecular mechanism of ferroptosis during beef refrigeration.

Ferroptosis is a recently identified cell death process in refrigerated beef, and its mediated protein oxidation and cell death may reduce muscle quality, but the mechanism of ferroptosis is unclear. In the study, free iron accumulation reached 19.670 ± 0.

Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.

Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis.

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds.

Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation. The peroxide value (POV) decreased after reaching the maximum value of 1.

Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis.

Low molecular weight iron (LMW-Fe)-mediated oxidative stress from heme degradation may reduce beef water-holding capacity (WHC). However, the underlying mechanism of heme degradation is still unknown. In the present study, we assessed the WHC, tissue morphology, reactive oxygen species (ROS), apoptosis, heme oxygenase(HMOX) 1 expression, and ferroptosis characteristics of beef chilled at 4 °C for 6 days.

Ferritin-dependent cellular autophagy pathway promotes ferroptosis in beef during cold storage.

Ferroptosis plays a pivotal role in regulating various physiological processes and quality of post-mortem muscle. However, the molecular mechanisms underlying ferroptosis remain unclear. The study investigated how ferroptosis was induced in beef during cold storage.

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate.

Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified.

Assessment of the Bioaccessibility of Carotenoids in Goji Berry ( L.) in Three Forms: In Vitro Digestion Model and Metabolomics Approach.

Goji berry (Lycium barbarum L., LBL) is a good source of carotenoids, while the bioaccessibility of various types of LBL carotenoids has not been explored. In the study, eight carotenoids, three carotenoid esters and two carotenoid glycosylated derivatives were identified by a non−targeted metabolomics approach.

Glutathione metabolism-mediated ferroptosis reduces water-holding capacity in beef during cold storage.

To investigate the potential mechanisms by which cold storage affects the water-holding capacity (WHC) of beef through analysis of exudates using an untargeted metabolomics strategy. A total of 877 metabolites were detected in four groups of beef exudates that have been frozen for 1, 2, 4, and 6 days, of which, 278 were identified as differential metabolites (DMs). The metabolic pathways of the DMs analysed by KEGG pathway enrichment included ABC transporters, purine metabolism, biosynthesis of cofactors, protein digestion and absorption, and ferroptosis.

Effects of Thoracic Paravertebral Blockon Inflammatory Response, Stress Response, Hemodynamics and Anesthesia Resuscitation inGallbladder Carcinoma.

The study aimed to explore the effects of the ultrasound-guided thoracic paravertebral block (TPVB) on the inflammatory response, stress response, hemodynamics and anesthesia resuscitation in gallbladder carcinoma. Eighty gallbladder carcinoma patients undergoing open cholecystectomy in Heilongjiang Provincial Hospital from February 2016 to April 2019 were selected and divided into observation group (n=40) and control group (n=40) using a random number table. All patients underwent open cholecystectomy under general anesthesia and tracheal intubation.

Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow.

This study evaluated the physio-chemical properties of a structural lipid (SL) obtained by the enzymatical incorporation of flaxseed oil into mutton tallow (MT). By measuring the melting point, colour, safety, fatty acids, apparent viscosity, shear stress and volatile compounds of the samples, the results showed that compared to MT, SL exhibited lower L∗(lightness) value, melting point, apparent viscosity and shear stress ( < 0.05).

Identification of the cell wall proteins associated with the softening of L. fruit by using iTRAQ technology.

Excessive softening of L. (LBL) fruit can limit the storage and transportation of fresh fruit. To better understand the underlying molecular mechanisms of fruit softening in LBL, changes in the pre-climacteric (S1) and post-climacteric (S2) proteomes were investigated by iTRAQ methods.

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

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 ( < 0.

TMT Quantitative Proteomics Analysis Reveals the Effects of Transport Stress on Iron Metabolism in the Liver of Chicken.

Abnormal iron metabolism can cause oxidative stress in broilers, and transport stress (TS) may potentially influence iron metabolism. However, the mechanisms by which TS affects iron metabolism are unclear. This study used quantitative proteome analysis based on tandem mass tag (TMT) to investigate the effects of TS on liver iron metabolism in broilers.

Quality changes in high pressure processed tan mutton during storage.

The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage ( < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated ( < 0.

Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products.

We aimed to simplify the enzymolysis process for flaxseed protein hydrolysates production as Maillard reaction products (MRPs) to generate different flavor characteristics. More than 50% activity of immobilized enzymes (Alcalase and Flavourzyme) was retained after repeated use. Subsequently, after five weeks, the activities of the immobilized enzymes were also observed to be higher after storage at 4 °C.