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Untargeted Metabolomics Reveals Key Differences Between Yak, Buffalo, and Cow Colostrum Based on UHPLC-ESI-MS/MS.
Foods
January 2025
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Background: Colostrum, abundant in immunoglobulins and growth factors, plays a vital role in supporting immunity. Both yak and buffalo milk are characterized by their high protein and fat content. However, the metabolomic profiles of yak colostrum (YC), buffalo colostrum (BC), and bovine colostrum (CC) remain largely unexplored.
View Article and Find Full Text PDFAssessment of thiamine and riboflavin levels in common green leafy vegetables grown in Shariatpur, Bangladesh.
Heliyon
January 2025
Department of Chemistry, University of Dhaka, Dhaka-1000, Bangladesh.
Thiamine (vitamin B1) and riboflavin (vitamin B2) are essential vitamins because of their important health impact. Twelve different green leafy vegetable-samples including , and indigenous to Shariatpur district in Bangladesh were collected, dried, stored and analyzed. The extraction procedures involved acid hydrolysis followed by enzymatic hydrolysis of the dried vegetable samples.
View Article and Find Full Text PDFIn silico, in vitro and in vivo characterisation of thiamin binding proteins from plant seeds.
Biochem J
January 2025
Universiteit Gent, Ghent, Belgium.
Thiamin, an essential micronutrient, is a cofactor for enzymes involved in the central carbon metabolism and amino acids pathways. Despite efforts to enhance thiamin content in rice by incorporating thiamin biosynthetic genes, increasing thiamin content in endosperm remains challenging, possibly due to a lack of thiamin stability and/or a local sink. The introduction of storage proteins has been successful in biofortification strategies and similar efforts targeting thiamin led to a 3-4-fold increase in white rice.
View Article and Find Full Text PDFComparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed.
Foods
December 2024
Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China.
Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino acids (AAs), fatty acids (FAs), thiamine (Vitamin B1, VB1), and inosine monophosphate (IMP) in four Shanghai local pig breeds (MMS, SW, PD, and SHW) and the commercial crossbred Duroc × Landrace × Yorkshire (DLY) breed. The results showed that the intramuscular fat (IMF) and protein content in the longissimus dorsi muscle (L) of Shanghai local breeds, especially Shanghai MMS and PD breeds, were significantly higher than those of the DLY breed (-value < 0.
View Article and Find Full Text PDFNutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products.
Nutrients
December 2024
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied.
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