Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

Hammad HHM,Meihu Ma,Guofeng Jin,Yongguo Jin,Ibrahim Khalifa,Qi Zeng,Yuanyuan Liu 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5

This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Escherichia coli, Staphylococcus, Salmonella, and Pseudomonas were used as pathogenic bacteria. The results showed that both NO-Hb and LAB could enhance the color stability and scavenged the spoilage bacteria in a minced beef model. But the improvement effect of NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel ingredient, could be used as a promising substitute for nitrite in meat products to improve the color and safety of meat products. In addition, low field (LF)-NMR method has been established to be practicable to identify changes in the relaxation times of water and fat caused by different type of bacteria and the storage periods. The number of relaxation components in minced beef was affected by bacteria and increase of the storage period.

Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs

Putri Widyanti Harlina,Meihu Ma,Raheel Shahzad,Ibrahim Khalifa 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.4

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice

Zhihui Yu,Ning Wang,Gan Hu,Meihu Ma 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4

This study compared the long-term effects of EYconsumption under two diet conditions: normal (ND ?EY) and high fat diet (HFD ? EY), on lipid metabolism inmice. ND ? EY did not increase serum triglycerides, totalcholesterol hepatic triglyceride concentrations, adiposetissue accumulation and glucose impairment, not leading tofatty liver. HFD ? EY markedly decreased adipose tissueaccumulation, the triglyceride and total cholesterol, andimproved serum HDL-C and blood glucose impairmentcompared with HFD. PLS-DA analyzes showed bothND ? EY and HFD ? EY could decrease serum C18:1and MUFA. HFD ? EY could further decrease hepaticC18:2 and PUFA and increase C18:1 and MUFA excretion,which were associated with lower expression of Elovl6 andhigher expression of Scd1 in liver. These results suggestthat HFD ? EY significantly improved dyslipidemiacaused by HFD through modifying lipid metabolism, andND ? EY did not adversely affect the biomarkersassociated with dyslipidemia risk, but showed less obviousregulation of lipid metabolism than HFD ? EY.

High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice

Zhihui Yu,Changyi Mao,Xing Fu,Meihu Ma 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2

We investigated the effect of high density lipoprotein from egg yolk (EYHDL) on serum, hepatic and fecal lipid and fatty acids (FAs) levels and on gene expression involved in FAs metabolism. Male KM mice were fed either normal diet (ND; n=20), high fat diet (HFD; n=20), or high fat diet containing EYHDL (EYHDL; 0.6 mg/g, every day by oral gavage, n=20) for 100 days. At the end of the experiment, the effects of treatments on biochemical parameters, FAs profiles and involved gene expression were analyzed. Our results revealed that EYHDL markedly suppressed the body weight gain, accumulation of abdominal fat tissues, serum concentrations of LDL-cholesterol (LDL-C) and triglycerides, hepatic triglycerides and cholesterol accumulation, while increased serum concentration of HDL-cholesterol (HDL-C). EYHDL intake also increased total cholesterol (TC) excretions compared with HFD group. Moreover, it alleviated the severity of fatty liver and improved glucose and insulin tolerance compared with HFD. More importantly, EYHDL partially normalized FAs profiles in serum, liver and fecaces and neutralized the HFD-induced upregulation of SREBP-1c, Acaca, Fasn, GPAT and Scd1. In conclusion, our findings indicate that EYHDL may have the potential to improve metabolic disturbances that occur in HFD mice and can be considered as an appropriate dietary recommendation for the treatment of metabolic syndrome (MetS).

Hydroxyapatite Nucleation and Growth on Collagen Electrospun Fibers Controlled with Different Mineralization Conditions and Phosvitin

Yilin Jie,Zhaoxia Cai,Shanshan Li,Zhuqing Xie,Meihu Ma,Xi Huang 한국고분자학회 2017 Macromolecular Research Vol.25 No.9

In a tenfold-concentrated simulated body fluid, a strategy for rapid deposition of a biomimetic calcium phosphate layer on the scaffolds of electrospun collagen nanofiber membranes was developed. The aim of this study was to explore the effects of mineralization conditions and phosvitin (PV) on hydroxyapatite nucleation and growth. The mineralization model, the pH of the environment, and the deposition time were optimized. Scanning electron microscopy (SEM) images demonstrated that homogeneous and well-crystallized inorganic mineral layers were generated in the dynamic mineralization model system after incubating 3 h at pH 5.7. PV, which possesses the highest level of phosphorylation among egg proteins, was used as a model protein to investigate the contribution of PV in the mineralization process. The morphological structure and composition of the collagen/calcium phosphate composite nanofibers were also characterized by energy dispersive spectroscopy, scanning photoelectron spectrometer, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy. XRD results showed the transformation process of mineralization materials from dicalcium phosphate dihydrate (DCPD) to HA through the changes of characteristic peaks at approximately 11° of DCPD and 31.8° of HA. 1.0 mg/mL. Phosvitin significantly promoted the phase transformation from DCPD to hydroxyapatite. High performance liquid chromatography results indicated that PV induced the mineralization rather than being the part of the hydroxyapatite. The minerals formed on electrospun collagen nanofiber membranes were identified to be from hydroxyapatite. These findings extended the potential application field of PV to biomimetic material.

An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36

Zhang, Maojie,Wang, Ning,Xu, Qi,Harlina, Putri Widyanti,Ma, Meihu Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6

In this study, we improved the eggshell-membrane separation process by separating the shell and membrane with EDTA solution, evaluating effects of three different extraction solutions (acetic acid, EDTA, and phosphate solution), and co-purifying multiple eggshell proteins with two successive ion-exchange chromatography procedures (CM Sepharose Fast Flow and DEAE Sepharose Fast Flow). The recovery and residual rates of eggshell and membrane separated by the modified method with added EDTA solution were 93.88%, 91.15% and 1.01%, 2.87%, respectively. Ovocleidin-116 (OC-116) and ovocalyxin-36 (OCX-36) were obtained by loading 50 mM Na-Hepes, pH 7.5, 2 mM DTT and 350 mM NaCl buffer onto the DEAE-FF column at a flow rate of 1 mL/min, ovocleidin-17 (OC-17) was obtained by loading 100 mM NaCl, 50 mM Tris, pH 8.0 on the CM-FF column at a flow rate of 0.5 mL/min. The purities of OCX-36, OC-17 and OC-116 were 96.82%, 80.15% and 73.22%, and the recovery rates were 55.27%, 53.38% and 36.34%, respectively. Antibacterial activity test suggested that phosphate solution extract exhibited significantly higher activity against the tested bacterial strains than the acetic acid or EDTA extract, probably due to more types of proteins in the extract. These results demonstrate that this separation method is feasible and efficient.

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

Putri Widyanti Harlina,Tri Yuliana,Fetriyuna,Raheel Shahzad,Meihu Ma 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.3

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg’s TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

Changyi Mao,Zhihui Yu,Chengliang Li,Yongguo Jin,Meihu Ma 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.3

Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells.