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A composite film material was prepared for wound healing, mainly consisting of eggshell membrane hydrolysate (ESMH), graphene oxide (GO) and chitosan (CS). First, the wound fluid absorption capacity, antioxidant capacity, antibacterial activity, and biocompatibility of the composite film were evaluated in vivo. A full-thickness skin injury model in mice was established to prove the wound healing function of the composite film. The results showed that the 3T6 cell survival rate was 90.81% and the wound fluid adsorption rate was found to be 160.36% at a GO content of 5 μg/mL. After adding 2 mg/mL ESMH, the composite film had a good antioxidant capacity (33.26%). After ESMH/GO/CS composite film immersion, the OD value of S. aureus fluid was decreased by 25%, and the OD value of E. coli fluid was decreased by 61.54%, which showed a better antimicrobial ability. Moreover, the ESMH/GO/CS exhibited a higher wound closure rate (48.67%) compared to the control group (26.67%) and the Vaseline gauze group (27.15%) on the day 5 post-surgery in vivo. In addition, the results of western blotting showed that ESMH/GO/CS produced lower inflammatory factors than the Vaseline group during the treatment process, producing favorable effects on wound healing. This outcome clearly demonstrates a remarkable wound healing effect. Therefore, the ESMH/GO/CS composite film can be considered as an outstanding medical dressing option. [Display omitted] [ABSTRACT FROM AUTHOR]

Oxidative stress inhibits osteoblast differentiation and function, leading to the development of osteoporosis. The effects of Phosvitin phosphopeptides (PPPs) on the osteogenic function of osteoblast were determined based on oxidative stress MC3T3-E1 cell model induced by hydrogen peroxide. The results showed that 50 μg/mL of PPPs significantly increased cell viability from 56.00% (H 2 O 2) to 106.80% for 72 h. DCFH-DA fluorescence assay demonstrated that PPPs could remarkably reduce reactive oxygen species levels induced by H 2 O 2. The alkaline phosphatase activity of oxidative stress-treated osteoblast increased from 2.36 Kim'unit/100 mL (H 2 O 2 group) to 8.16 Kim'unit/100 mL, along with an increase in the activity of total superoxide dismutase, glutathione peroxidase, catalase, and the number of mineralized nodules in response to PPPs treatment. Overall, the results of this work indicated that PPPs had a stimulating impact on the Wnt/β-catenin signaling pathway while simultaneously inhibiting the forkhead box class O (FoxO) signaling pathway in MC3T3-E1 osteoblast induced by H 2 O 2. Consequently, these findings demonstrate that PPPs have the ability to protect the osteogenic function of MC3T3-E1 osteoblasts against oxidative damage through the activation of the FoxO/Wnt signaling pathway. [Display omitted] [ABSTRACT FROM AUTHOR]

[Display omitted] • Lipid-soluble bioactive compounds can be co-encapsulated with fish oil. • Freeze-dried fish oil powders had irregular shapes and porous surfaces. • Co-encapsulating fish oil with curcumin or lutein protected DHA/EPA from oxidation. The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE). Surface oil was removed to better understand the characteristics of the fish oil powders. Scanning electron microscopy (SEM) results indicated that the freeze-dried fish oil powders had irregular shapes with visible pores on the surface. Covalent bonds and electrostatic interactions within the ovalbumin/alginate complex were detected through FTIR. The garlic essential oil-added sample showed the strongest oxidative stability throughout the storage period (30 days). This work showed that fish oil had been encapsulated successfully and multi-functional fish oil powders could be produced by dissolving lipophilic bioactive compounds in fish oil before encapsulation. [ABSTRACT FROM AUTHOR]

The low-calcium-specific pathogen-free C57BL/6 (SPF–C57BL/6) mice were used to explore the effectiveness of phosvitin phosphopeptides (PPPs) and eggshell membrane peptides (EMPs) in improving the intestinal calcium absorption and promoting bone deposition of eggshell calcium (ESCa). Intake of ESCa + PPPs + EMPs significantly down regulated the abnormal elevation of serum alkaline phosphatase (ALP) induced by calcium deficiency. The CaCO 3 group had lower calcium absorption rate (34.34%) and femur bone mineral density (BMD) (0.13 g/cm3), while the ESCa + PPPs + EMPs treatment significantly improved calcium absorption rate (55.01%) and femur BMD (0.15 g/cm3). The three-dimensional reconstruction images of mice femur showed that the ESCa + PPPs + EMPs group had a more complete, compact, and thicker trabecular structure than the low-calcium, CaCO 3 , and ESCa groups. These results indicated that the ESCa is a low-cost alternative calcium supplement to achieve adequate calcium intake, and the presence of polypeptides, such as PPPs and EMPs, is more beneficial to calcium absorption and deposition than the ESCa. [ABSTRACT FROM AUTHOR]

[Display omitted] • Yolk immunoglobulin (IgY) digestion behavior and products are studied by simulation. • IgY degrades easily in intestinal phase (89.49% digestibility) but not in gastric phase. • IgY digestion involves aggregation, depolymerization and degradation into pieces. • Over 6 peptides and 21 amino acids are detected, including 6 essential amino acids. • IgY doesn't reach its maximum digestion degree at gastrointestinal digestion for 240 min. Although yolk immunoglobulin (IgY) has been reported its functions of antiviral, antibacterial, energy balancing, and gut microbiota regulating, its gastrointestinal digestion process and the digestion products have not been studied, which is of great significance for the development of IgY-themed functional foods. This work investigated the digestion behaviors of oral IgY by static digestion simulation in vitro. IgY showed low digestibility (23.97%) in the gastric phase but was highly digestible (89.49% digestibility) in the initial intestinal phase. The entire digestion involved IgY aggregation, degradation, re-aggregation, and gradual decomposition into small pieces (by dynamic light scattering). These results indicated that IgY was impressionable, unstable and changeful in gastrointestinal environment, which might impair the bioactive function of IgY. Over 6 peptides (such as RGFK, TVPSGASTK, VPAATASPR) and 21 amino acids were detected, including 6 essential amino acids (methionine, isoleucine, leucine, histidine, tryptophan, and lysine), suggesting that IgY could be involved in human health regulation as active peptides or as rich sources of amino acids in addition to its own bioactive functions. The digestion kinetic curve confirmed that IgY did not reach its maximum digestion at the end of simulation of intestinal phase, implying the incomplete utilization of IgY. This study provides valuable details of oral IgY for development as active ingredients of a functional food, contributing to boosting the egg industry and improving human health. [ABSTRACT FROM AUTHOR]

As a nutritious and inexpensive source of protein, both the whites and yolks of eggs provide the body with quality nutrition. This study investigated egg white and yolk's protective and synergistic effects on immunity and intestinal mucosal barrier function in cyclophosphamide-induced immunosuppressed BALB/c mice. The results showed that egg white, yolk, and whole egg increased the level of cytokines [interleukin (IL)-2, IL-6, IL-10], interferon (INF)-γ and tumor necrosis factor (TNF)-α in the serum of mice. Also, the administration of egg white, yolk, and whole egg improved humoral immune status by increasing immunoglobulin levels in mice. The expression of CD4+ in the spleen were remarkably upregulated after feeding egg white, egg yolk, or whole egg. However, the whole egg was more effective in recovering damaged spleen and ileal tissues in mice than the egg white or yolk alone. [Display omitted] • Different components of eggs had a restorative effect on immunity. • Whole eggs were more effective than egg whites and yolks in restoring immunity. • Whole eggs promoted the recovery of specific and non-specific immunity. [ABSTRACT FROM AUTHOR]

Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant. [ABSTRACT FROM AUTHOR]

Non-sulfur amino acid monomers were used to study the mechanisms of volatile production in meat by irradiation. Irradiation not only produced many volatiles but also increased the amounts of volatiles from non-sulfur amino acid monomers. The major reaction mechanisms involved in volatile production from each group of the amino acids by irradiation differ significantly. However, we speculate that the radiolysis of amino acid side chains were the major mechanism. In addition, Strecker degradation, especially the production of aldehydes from aliphatic group amino acids, and deamination, isomerization, decarboxylation, cyclic reaction and dehydrogenation of the initial radiolytic products were also contributed to the production of volatile compounds. Each amino acid monomers produced different odor characteristics, but the intensities of odor from all non-sulfur amino acid groups were very weak. This indicated that the contribution of volatiles produced from non-sulfur amino acids was minor. If the volatile compounds from non-sulfur amino acids, especially aldehydes, interact with other volatiles compounds such as sulfur compounds, however, they can contribute to the off-odor of irradiated meat significantly. [ABSTRACT FROM AUTHOR]

[Display omitted] • Phosvitin phosphopeptides (PPPs) increased NO production by inducing the mRNA expression of iNOS in RAW 264.7 cells. • PPPs exhibited immunostimulatory activities by accelerating the mRNA expression and secretion of pro-inflammatory cytokine. • The activation of the TLR2-mediated MAPK signaling pathway was involved in the immune-stimulating effects of PPPs. This study investigated the immunostimulatory effect of egg yolk-derived phosvitin phosphopeptides (PPPs) prepared by high-temperature and mild-pressure (HTMP) pretreatment and enzyme combinations in RAW 264.7 macrophages. Treating RAW 264.7 macrophages with PPPs, especially those produced by HTMP pretreatment and trypsin + Multifect 14L combination (HTMP-TM), significantly increased nitric oxide (NO) production. The PPPs increased NO production by inducing the expression of inducible nitric oxide synthase (iNOS) mRNA in RAW 264.7 cells. The mRNA expression and secretion of pro-inflammatory cytokines (tumor necrosis factor (TNF)-α and interleukin (IL)-6) were also enhanced by PPPs. Furthermore, PPPs activated the mitogen-activated protein kinase (MAPK) signaling pathway, and PPPs-induced NO production was suppressed by MAPK inhibitors and anti-Toll-like receptor 2 (TLR2) antibody in RAW 264.7 cells. In conclusion, the immunostimulatory effects of PPPs on RAW 264.7 cells were due to the activation of TLR2-mediated MAPK signaling pathway. [ABSTRACT FROM AUTHOR]

Abstract: Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the microbiological, chemical and sensory properties of ashitaba and kale juices for industrial application and possible shelf-life extension. Freshly made ashitaba and kale juices already had 2.3×105 and 9.5×104 CFU/mL, respectively. Irradiation of 5kGy induced higher than 2 decimal reductions in the microbial level, which was consistently maintained during storage for 7 days under refrigerated conditions. Total content of ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. However, the content of flavonoids did not change, whereas that of polyphenols increased upon irradiation. In sensory evaluation, the ashitaba and kale juices without irradiation (control) scored lower than the irradiated samples after 1 and 3 days, respectively. This study confirms that irradiation is an effective method for sterilizing fresh vegetable juice without compromising sensory property, which cannot be subjected to heat pasteurization due to changes in the bioactivities of the products. [Copyright &y& Elsevier]

• Built a successive separation method for five major proteins from egg white with high purity and yield. • Compared purities and yields of proteins from small-scale and large-scale separations. • The method can be used for laboratory as well as industry-scale processes. • A low-level SDS was first used to precipitate ovotransferrin from ovalbumin-rich solution. Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum. Lysozyme was first separated using FPC 3500 resin and then ovomucin from the lysozyme-free egg white. Ammonium sulfate and citric acid were added to the resulting lysozyme- and ovomucin-free egg white solution to precipitate ovotransferrin. Ovomucoid and ovalbumin were separated from the resulting supernatant using ethanol. The separated proteins were further purified and the optimal conditions for the further purifications were suggested. The purity and yield of lysozyme, ovotransferrin, ovalbumin, and ovomucoid were higher than 90% and 77%, while those of ovomucin were about 72% and 75%, respectively. This study separated five major proteins in egg white successively using resin adsorption, pH adjustment, salt/ethanol precipitation, and ultrafiltration. [ABSTRACT FROM AUTHOR]

Abstract A series of different eggshell membrane (ESM) and chitosan (CS) blend films (ESM/CS) were prepared for wound-care dressing. The appearance, transparency and microstructure of the films were characterized. Several wound care-related properties such as the film integrity in solution, pH, protein (BSA) and wound fluid absorption capacity as well as the antibacterial property of ESM/CS films were evaluated. The blend films were more stable than CS film after 95 h of incubation in solution. The integrity of the blend films improved significantly at the cost of a small insignificant decrease in wound fluid absorption capacity. Besides, the blend films provided an acidic environment (pH = 5.86) for wound healing. The swelling properties of ESM contributed significantly to the increase of BSA absorption capacity of the blend films (from 46.57 mg/g of CS film to 61.07 mg/g of blend film) and helped absorb more nutrients to promote the proliferation and migration of fibroblasts. Addition of CS to ESM also enhanced the antibacterial activity of the films significantly. The results indicated that the EMS/CS blend films with 0.01 g ESM/mL CS solution showed the highest high potential to be used as a wound-care dressing for humans as well as animals. Highlights • We successfully prepared a new type of blend films with an outstanding wound-care properties. • The wound healing dressing of the blend film composed of chitosan and eggshell membrane was prepared for the first time. • Several wound care-related properties were improved with the incorporation of ESM and glycerol into chitosan film. [ABSTRACT FROM AUTHOR]

Yolk immunoglobulin (IgY) is an excellent complement or substitute for mammalian immune globulin G, whose development is severely limited for its difficult isolation and purification. This work provides a combination technique for the large-scale isolation of IgY products with different purity levels to meet the market demand. Four levels (IgY-I to IgY-IV) of IgY products were sequentially separated and purified using water dilution, high-speed-shear crossflow membrane separation, and two-step salting out methods, during which the key limiting factors were optimized through the single factor tests. The IgY-I, with purity and yield of 30.69% and 25.06 mg/mL yolk, met the general demand for immune-fortified food for pets. IgY-II and IgY-III achieved purity of 35.84% and 66.09%, yielding 21.76 and 13.92 mg/mL yolk, respectively. Notably, the purity (96.9%) and yield (6.06 mg/mL yolk) of IgY-IV approximated or even exceeded the level of IgY isolated by IgY purification kits, and its purity was higher than that of the commercially available IgY standards. During the isolation, traditional centrifugation and filtration were replaced by continuous flow centrifugation and high-speed-shear crossflow membrane separation for continuous sample loading and sample concentration (a concentration factor of 85.37%). This is of great significance to shortening processing time, saving costs, and meeting needs of large-scale production. This technique has the advantages of high efficiency, low energy consumption, low cost, environmentally friendly, and friendly to human health by supplying IgY products with different purity levels to meet the market demands and promote the development of IgY-related industries. [Display omitted] • A method was developed for large-scale isolation of yolk immunoglobulin (IgY). • A batch of yolks (5 L) were processed continuously to obtain 4 levels of IgY. • Level II IgY achieves purity of 35.84%, yield of 21.76 mg/(mL yolk). • Level III IgY achieves purity of 66.09%, yield of 13.92 mg/(mL yolk). • Purity (96.9%) of level IV IgY higher than that of the available IgY standard. [ABSTRACT FROM AUTHOR]

Abstract: In this study, we aimed to examine the effect of phosvitin on lipid and protein oxidation of raw and cooked ground beef treated with high hydrostatic pressure (HHP). Ground beef patty with 0, 500, or 1000mg phosvitin/kg meat was treated with HHP at 0.1, 300, or 600MPa. Half of the patties were used in a raw meat analysis, and the other half were used in a cooked meat analysis. Phosvitin and HHP treatment at 300MPa synergistically reduced microbial growth, and HHP treatment at 600MPa reduced microbial counts to undetectable levels (<1logCFU/g) throughout the length of the study in all samples. Phosvitin delayed lipid and protein oxidation in HHP-treated cooked and raw ground beef, respectively. However, phosvitin had no effect on the color changes of raw ground beef attributable to HHP. The results indicated that phosvitin could enhance the stability of lipids and proteins but not color changes of raw ground beef caused by HHP. [Copyright &y& Elsevier]

Abstract: The antioxidant effects of meat fractions from chicken breast and beef loin were compared. Five meat fractions – homogenate (H), precipitate (P), supernatant (S), high-molecular-weight (HMW) and low-molecular-weight (LMW) fractions – were prepared from chicken breast or beef loin. Each of the fractions were added to a phospholipid liposome model system containing catalysts (metmyoglobin, ferrous and ferric ion) or iron chelating agents to determine the effects of each fraction on the development of lipid oxidation during incubation at 37°C for 120min. All fractions from chicken breast showed stronger antioxidant effects against iron-catalyzed lipid oxidation than those from beef loin. Iron chelating capacity of water-soluble LMW and water-insoluble (P) fractions from both meats were responsible for their high antioxidant capacities. High concentration of myoglobin, which served as a source of various catalysts, was partially responsible for the high susceptibility of beef loin to lipid oxidation. Storage-stable ferric ion reducing capacity (FRC) was detected in all fractions from both meats, and was a rate-limiting factor for lipid oxidation in the presence of free ionic iron. Higher antioxidant capacity and lower myoglobin content in chicken breast were primarily responsible for its higher oxidative stability than beef loin. DTPA-unchelatable compounds, such as ferrylmyoglobin and/or hematin were the major catalysts for lipid oxidation in beef loin, but free ionic iron and storage-stable FRC also played important roles during prolonged storage. [Copyright &y& Elsevier]

Eggshell membrane (ESM) is primary considered as food industry discard due to its highly insoluble structure. In this study, steam explosion was exploited to improve the utilization of ESM and convert it into high-valued antioxidants. An increase in dissolution rate of ESM to 66.67%–219.05% was detected, along with decrease in disulfide bonds and cysteine/cystine level induced by the steam explosion. After steam explosion pretreatment, DPPH radical scavenging rate and total antioxidant capacity of ESM hydrolysate (ESMH) were maximally increased by 87.48% and 103.09%, respectively, indicating an overwhelming advantage than unpretreated hydrolysate. Furthermore, ESMH exerted strong synergistic antioxidant activity with gallic acid (GA). Importantly, ESMH-GA mixture protected UVB-injured L929 cells by reducing reactive oxygen species and could be potentially used as antioxidant ingredients in cosmeceutical foods. This finding provided an efficient recycling strategy and direction for ESM utilization. Steam explosion is a new green and efficient processing technology. ESM with low solubility is an underutilized byproduct. This study applied steam explosion to ESM and significantly improved antioxidant activity of its hydrolysates (ESMH). ESMH protected UVB-injured L929 cells by reducing reactive oxygen species and could be potentially used as antioxidant ingredients in cosmeceutical foods. Steam explosion has the potential to be used to high-value utilization of ESM. [Display omitted] • A novel strategy and application direction for ESM utilization was proposed. • Steam explosion destroyed the physical and chemical structures of ESM. • Steam explosion improved the solubility of ESM and the antioxidant activity of its hydrolysate (ESMH). • ESMH exerted strong synergistic antioxidant activity with gallic acid and potentially was used in cosmeceutical foods. [ABSTRACT FROM AUTHOR]

• Various AgNPs/ESM composites were prepared using the adsorptive property of ESM. • The AgNPs/ESM composites showed a strong antibacterial activity. • The AgNPs/ESM composites had a high surface area with small pore sizes. • The composites had an excellent potential to be used as a wound-care agent. To develop a promising antibacterial agent for wound-care dressing, a series of silver nanoparticles (AgNPs) and eggshell membrane (ESM) composites (AgNPs/ESM) were prepared. AgNPs were prepared using a chemical reduction method and their characteristics were determined. Various pH and processing time combinations were tested to find the optimal conditions for preparing AgNPs/ESM composites. To obtain the optimal nontoxic-level silver release, the AgNPs stock solution was diluted to 2 times, 4 times, 6 times, 8 times and 10 times with water and the concentration of silver released by the composites was also tested. All the prepared composites showed antibacterial activity, but the activity was the strongest when the stock AgNPs solution was diluted to four times (a concentration of silver was 2.41 mg/L). The addition of AgNPs changed the ESM from hydrophobic to hydrophilic by lowering the water contact angles from 105° to 75°, which is important for the wound-healing process. And the AgNPs/ESM composites had a higher surface area (159.08 m2/g) than the natural ESM (24.32 m2/g) and a suitable pore size (10.92 nm) as well, endowing with better absorption and antibacterial abilities. These findings suggested that the AgNPs/ESM composites are promising candidates for the development of antimicrobial agent for biomedical devices and therapeutic applications, such as wound-healing agent. [ABSTRACT FROM AUTHOR]

This study investigated the effects of phosvitin (PV), one of the major proteins from egg yolk, with different degree of phosphorylation on the physiology of an osteoblast (MC3T3-E1) cell line. The proliferation and differentiation of MC3T3-E1 were analyzed using the CCK-8 and the alkaline phosphatase (ALP) assay, respectively. The effect of PV on the mineralization of MC3T3-E1 was monitored using the Alizarin-red staining. PV at 100 μg/mL increased the ALP activity by 145% of the control after 7 days of incubation. PV also stimulated the proliferation and differentiation of MC3T3-E1 in a phosphorylation level-dependent manner. The RT-PCR reactions indicated that PV stimulated the expression of BMP-2 and OPG mRNA in a phosphorylation-dependent manner, but inhibited RANKL mRNA expression in MC3T3-E1. This result suggested that the phosphate groups in PV not only stimulated the proliferation and differentiation of MC3T3-E1, but also controlled the mineralization by regulating the expression of BMP-2, RANKL and OPG mRNA in the osteoblast cell. [ABSTRACT FROM AUTHOR]

This study aimed to determine the skin protective effect of egg yolk phosvitin phosphopeptides (PPP s). Phosvitin was separated from the egg yolk, and PPPs were produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme-sterilization hydrolysis combinations. The elastase and melanogenesis inhibitory activities and anti-inflammatory effects of egg yolk PPPs were determined. All PPPs significantly inhibited elastase activity, but the PPPs prepared with HTMP pretreatment and trypsin-sterilization (HTMP-T-S) combination suppressed the tyrosinase activity the most. PPPs (3 mg/mL) inhibited the α-melanocyte-stimulating hormone-induced melanin production in B16F10 melanoma cells by 31.18 to 38.58%. In addition, PPPs effectively inhibited nitric oxide (NO) production in the LPS (lipopolysaccharide)-stimulated RAW 264.7 macrophages, and the PPPs from HTMP-T-S exhibited the highest inhibitory activity. The protein expressions of pro-inflammatory enzymes, inducible nitric oxide synthase, and cyclooxygenase-2 were down-regulated by the PPPs from the HTMP-T-S. Therefore, PPPs could be used as an anti-melanogenic, anti-elastase, and anti-inflammatory agent for humans and skin care products. [ABSTRACT FROM AUTHOR]

This study was designed to elucidate the mechanisms of quality changes in raw turkey breast meat by irradiation. Raw turkey breast meat was irradiated at 0 kGy, 1.5 kGy, 3.0 kGy and 4.5 kGy, and changes in quality parameters including color, lipid and protein oxidation, and off-odor volatiles were determined. Irradiation accelerated lipid and protein oxidation, and increased redness in raw turkey breast meat. However, irradiation had less effect on the volatile profiles of salt-soluble muscle extract than water-soluble muscle extract because the primary radiolytic product from water (hydroxyl radical) had higher chances to react with the water-soluble molecules nearby. The radiolytic degradation products from sulfur-containing amino acids and aldehydes from lipid oxidation were two major volatile compounds responsible for the off-odor of irradiated raw turkey breast meat. Dimethyl disulfide was found only in irradiated raw turkey breast meat, and the amount of dimethyl disulfide linearly increased as the irradiation dose increased, indicating that this compound can be used as a marker for irradiate meat. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and 0%, 5% or 10% ( v / w ) red wine were prepared. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters. The principal component (PC) analysis showed that the pre-converted vegetable juice powder achieved the same effects as the conventional curing agents for typical frankfurter properties. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation. [ABSTRACT FROM AUTHOR]

Proteins and its constituents (amino acids) are known as the major contributors to the off-odor in irradiated meat. However, radiolytic degradation of amino acids occurred not only at side chains but also at amino- and carboxyl-groups of the α-carbon. A model system with amino acid esters was used to elucidate the mechanisms of volatile production at side chains of amino acids by irradiation. The low-molecular weight aldehydes, which contributed to the irradiation off-odor, were mainly from acidic, aliphatic and aliphatic hydroxyl group amino acid esters through the radiolysis of amino acid side chains or Strecker degradation. However, the contribution from non-sulfur amino acids was minor compared with sulfur amino acids. Among the sulfur-containing amino acids, methionine made the greatest contribution to the irradiation off-odor not only through the direct cleavage of the side chain. However, the chemical reactions of sulfur compounds with other compounds produced by irradiation also played significant roles to the off-odor of irradiated meat. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the immunomodulatory effects of the chicken soups prepared with the native free-range chickens and the commercial caged broilers in the immunosuppressive mice. The immunosuppressive mice model was established by the intraperitoneal injection of 100 mg of cyclophosphamide (CTX) per kg body weight. The powders of Gushi Chicken Soup (GCS), Honglashan Chicken Soup (HCS), and Cobb Broiler Soup (CBS) were prepared by high-pressure stewing followed by spray drying. The chicken soups' nutrient content and the effects of three chicken soups on the body weight, organ index, blood index, and serum cytokine and immunoglobulin contents in the immunosuppressive mice were determined. The three chicken soups promoted the recovery of immunosuppressive mice, but the expression mechanisms were different. The GCS was more effective than the HCS and CBS in restoring blood index, promoting cytokine secretion, and increasing immunoglobulin content (P < 0.05). The HCS stimulated the Th1-type immune response and promoted immunoglobulin secretion (P < 0.05), while the CBS increased the production of CD4+ and promoted the T-cell functions better than other soups (P < 0.05). Although soups from the native free-range chickens and the commercial caged broilers showed distinctly different mechanisms in promoting immunity, both could be used as potential immunomodulators. [ABSTRACT FROM AUTHOR]

The antibacterial effect of oregano oil and tannic acid (TA) on the aerobic plate count (APC), Enterobacteriaceae (ENT), Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella enterica in raw ground chicken breast meat (RGCBM) held at 4 °C and 10 °C was studied. Five treatments including i) control (no antimicrobial), ii) 200 ppm oregano oil, iii) 10 ppm TA, iv) 200 ppm oregano oil + 10 ppm TA, and v) 5 ppm butylated hydroxy anisole (BHA) were prepared. Oregano oil, TA, and BHA inhibited increases in the APC when used separately (P < 0.05). Oregano oil + TA exhibited a higher (P < 0.05) antibacterial effect on APC during storage of RGCBM at 4 °C and 10 °C. Also, that same combination significantly (P < 0.05) inhibited growth of E. coli O157:H7, L. monocytogenes, S. enterica , and ENT in the meat irrespective of storage temperature. However, from a practical perspective, pathogen inhibition is unlikely to be deemed effective. Based on these results, the antibacterial activity of oregano oil is improved by TA, and the oregano oil + TA combination has good potential for controlling growth of native bacterial flora to enhance the microbial shelf-life of RGCBM. • Oregano oil and tannic acid combined extended the shelf-life of raw ground chicken meat at 4 °C. • Oregano oil and tannic acid suppressed pathogen growth in raw chicken meat at 10 ᵒC. • It is feasible to use oregano oil and tannic acid for microbial control in raw chicken meat. [ABSTRACT FROM AUTHOR]

Highlights: [•] IK from P. frutescens L. inhibited cell viability in a dose-dependent manner. [•] IK-mediated ROS generation is involved in apoptotic cell death in B16 cells. [•] IK induces apoptosis via mitochondrial-dependent, -independent pathway in B16 cells. [ABSTRACT FROM AUTHOR]

Abstract: Phosvitin is a phosphoglycoprotein present in egg yolk. More than half of the amino acids in phosvitin molecule are serine, of which >90% are phosphorylated. Therefore, phosvitin has a strong metal binding capability. The aim of this study was to investigate the effect of phosvitin on the inhibition of melanogenesis in melanoma cells. The results showed that phosvitin inhibited the activity of mushroom tyrosinase. Addition of phosvitin at a concentration of 50μg/ml, to B16F10 melanoma cells inhibited tyrosinase activity by approximately 42% and melanin synthesis by 17% compared to those in a control without phosvitin. Phosvitin inhibited the expression of tyrosinase, tyrosinase-related protein 1 (TRP-1), TRP-2, and microphthalmia-associated transcription factor (MITF) in B16F10 melanoma cells. In addition, phosvitin reduced the cellular cAMP concentration in B16F10 melanoma cells. These results indicate that phosvitin has the potential to be used as a melanogenesis inhibitor in the food and cosmetics industry. [Copyright &y& Elsevier]

Abstract: Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5kGy in the presence of charcoal pack. SPME-GC–MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added. [Copyright &y& Elsevier]

Abstract: The objective of this study was to determine the effects of dietary fat on the development of atherosclerosis and changes in blood lipids in rabbits. Forty New Zealand White rabbits were divided into 5 groups and fed commercial rabbit chow with 0% oil (control), 2% corn oil, 2% fish oil, 2% oxidized oil, or 2% heated corn oil. Cholesterol (CHO, 1.5-g/kg diet) was added to all the experimental diets. The rabbits in the control and oxidized oil groups developed the highest scores for atherosclerotic lesions but those fed fish oil, corn oil, and the heated corn oil groups had the lowest lesion scores. Plasma triacylglycerol, total CHO, and low-density lipoprotein and high-density lipoprotein CHO levels (P < .05) in rabbits followed the trend of higher levels consistent with scores for atherosclerotic lesions. Plasma total CHO level was one factor closely related to the development of atherogenic lesions in the rabbit. Dietary CHO and oxidation status of dietary lipids significantly impacted lipid metabolism and the development of atherosclerosis in rabbits. Oxidized dietary oil accelerated the progress of atherosclerotic lesions, but polymerization of oils by heating lowered plasma CHO level and the development of atherogenic lesions in rabbits. Heating of oil appeared to reduce the absorption of CHO in the rabbit. [Copyright &y& Elsevier]