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2. Effect of Variable-Temperature Roasting on the Color, Tenderness, Heterocyclic Amine and Polycyclic Aromatic Hydrocarbon Contents of Xinjiang Nang Pit-Roasted Lamb Meat

Author

WEI Jian, WANG Li, LIU Fei, XU Zequan, MA Xin, WANG Zirong

Subjects
nang pit-roasted lamb meat, variable-temperature roasting, heterocyclic amines, polycyclic aromatic hydrocarbons, Food processing and manufacture, TP368-456
Abstract

Objective: The purpose of this study was to optimize the roasting process for Xinjiang Nang pit-roasted lamb meat and explore the effects of variable-temperature roasting on the roasting loss percentage, color, tenderness, and heterocyclic aromatic amine (HAA) and polycyclic aromatic hydrocarbon (PAH) contents of roasted lamb meat. Methods: The three-stage variable-temperature roasting process involving high temperature (T1), roasting time (t1), medium temperature (T2), roasting time (t2), low temperature (T3), and roasting time (t3) was optimized using an L27 (36) orthogonal array design and fuzzy mathematics comprehensive evaluation method. The differences in the contents of HAAs and PAHs in lamb meat roasted at variable temperature (CK), high temperature (HT) and low temperature (LT) were analyzed. Results: The decreasing order of the influence of variable-temperature roasting parameters on the sensory evaluation of roasted lamb meat was as follows: T1 > t2 > T2 > t1 > t3 > T3. The optimal roasting parameters were T1 = 300 ℃, t1 = 4 min, T2 = 220 ℃, t2 = 6 min, T3 = 100 ℃, t3 = 7 min, and the sensory score of lamb meat roasted under these conditions was 3.408 out of 4 points. There was a significant positive correlation between roasting loss percentage and T2 (r = 0.50), between shearing force and T1 (r = 0.47), between internal L* value and t1 (r = 0.57), between surface a* value and sensory evaluation (r = 0.64), and between surface b* value and roasting loss percentage (r = 0.40). The total content of HAAs in roasted lamb meat was in decreasing order of HT > LT > CK. The highest roasting temperature in the CK group was the same as that in the HT group, but the total content of HAAs in the CK group was significantly lower than that in the HT group (P 0.05). Principal component analysis of the total amounts of HAAs in the HT, LT and CK groups showed that the substances with the highest contribution rate to the first principal component (PC1) were 2-amino-3,4-dimethylimidazo[4,5-ƒ]quinolone (MeIQ), 2-amino-3-methylimidazo[4,5-ƒ]quinoxaline (IQx) and 2-amino-3,7,8-trimethylimidazo[4,5-ƒ]quinoxaline (7,8-DiMeIQx), respectively. The total content of PAHs in the HT group was (427.45 ± 27.84) ng/g, which was significantly higher than that in the LT and CK groups (P < 0.05). The substances with the largest contribution rate to PC1 and the second principal component (PC2) were phenanthrene (Phe) and benz[a]anthracene (BaA) for the LT group, respectively, and the substance with the largest contribution rate to PC1 were BaA for the CK group. Conclusion: High-temperature roasting temperature is the key factor affecting the eating quality of lamb meat roasted at variable temperature, and variable-temperature roasting effectively reduces the total content of HAAs and PAHs in roasted lamb meat.

Published
2023
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14. Quality of life in ovarian cancer patients treated with bevacizumab: a meta-analysis

Author

Wu, Di, He, Jianrong, Shi, Ping, Wang, Zirong, Liu, Min, and Liu, Anchang

Abstract

ABSTRACTIntroductionBevacizumab is widely used in ovarian cancer due to its ability to extend survival. The addition of bevacizumab to chemotherapy may increase the toxicities that affect quality of life (QOL). To investigate the impact of bevacizumab on QOL during the increased survival, we conducted a meta-analysis of randomized controlled trial (RCT).MethodsWe systematically searched PubMed, Embase, Cochrane Library, Web of Science and ClinicalTrials.gov. for RCTs comparing the QOL of bevacizumab plus chemotherapy (BEV-CT) versus chemotherapy (CT) in ovarian cancer. The primary outcome was the difference in change in QOL from baseline to follow-up between groups.ResultsFour RCTs involving 3454 patients were included in this meta-analysis. There was no difference in change in QOL between patients treated with BEV-CT and CT at the end of follow-up (pooled SMD= −00.05; 95%CI = −00.34 to 0.23; P = 0.71). Subgroup analyses showed similar results in the frontline and recurrent setting of ovarian cancer.ConclusionsThis is the first meta-analysis investigating QOL in ovarian cancer patients treated with bevacizumab. The extended survival associated with bevacizumab is not accompanied by a significant deterioration in QOL. Combined with the efficacy and safety outcomes, these results further support the clinical benefit of bevacizumab for ovarian cancer.

Published
2024
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17. Research on marketing strategies for apparel FMCG brands based on young female consumer purchasing behaviour

Author

Liu, Xinying and Wang, Zirong

Subjects
Consumer behaviour, Digital Transformation, Apparel FMCG, Competitiveness, Business Administration, Företagsekonomi
Abstract

Background: In today's fast-paced and highly competitive marketplace, Fast Moving Consumer Goods (FMCG) brands must create a strong competitive advantage in one way to achieve this is to understand and cater to the needs, preferences and behaviors of their target consumers.In case of apparel FMCG brands, young women are an important demographic group as they make up a large portion of the consumer market. Purpose: The purpose of this study was to examine the consumer behavior of young women in the apparel FMCG market and to identify the key factors that influence their purchase decisions. Methods: This paper uses a form of deductive reasoning that combines quantitative and qualitative research methods. Primary data were collected in the form of focus group interviews. Qualitative interview data were categorized and analyzed through classification and coding. The study explored online purchasing behavior, including purchase behavior and perceptions of product marketing online, as well as offline purchasing behavior, which addressed the impact of product quality and price on their purchase intentions. Conclusion: The findings show that the format of online shopping and social media marketing content are the most influential factors in young female consumers' purchase decisions, followed by decisions based on the information they receive, which includes product word-of-mouth and brand image. The study further explores the feasibility of digital transformation and category expansion for apparel FMCG brands to reach a broader market. The results of this study could help FMCG brands create a competitive advantage in the marketplace by developing strategies that align with young women's consumer behavior and preferences.

Published
2023

26. Additional file 12 of Insights into glucosinolate accumulation and metabolic pathways in Isatis indigotica Fort

Author

Zhang, Tianyi, Liu, Rui, Zheng, Jinyu, Wang, Zirong, Gao, Tian���e, Qin, Miaomiao, Hu, Xiangyang, Wang, Yuanyuan, Yang, Shu, and Li, Tao

Abstract

Additional file 12: Table S2. The GSL accumulations in I. indigotica for the different periods, organs and treatments. All the data are shown as average contents �� standard deviation (n = 3). Lowercase letters behind the content data are used to indicate the significant levels. N.D.: Not detected.

Published
2022
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31. Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork

Author

Xu Zequan, Shao Yonggang, Xu Heng, Wang Yaodong, Ma Xin, Liu Dan, Zhang Li, Du Tingting, and Wang Zirong

Subjects
Food Science
Abstract

Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic losses. This study determined meat quality, glycolytic enzyme activity, and differential gene expression in the longissimus lumborum (LL) and semimembranosus (SM) of normal and PSE pork carcasses. The SM did not result in PSE meat. Hexokinase, lactate dehydrogenase, and pyruvate kinase activities were lower in the SM of PSE carcasses than in the normal carcasses. Functional enrichment analysis revealed that immune, inflammatory, and muscle fibre genes were significantly enriched in PSE pork. More specifically, PPP1R3G and MSS51 may be key genes regulating pork quality in the SM. Meanwhile, the differential expression of PLVAB, ADIPOQ, LEP, MYH4, MYH7, MYL3, MYL6B, FOS, ATF3, and HSPA6 may induce PSE formation in the LL. These results may provide insights into PSE pork formation mechanisms and reveal candidate genes for improving meat quality after validation.

Published
2021

37. The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

Author

Li Jiankun, Xu Zequan, Alaa El-Din A. Bekhit, Benjamin W.B. Holman, David L. Hopkins, Ma Xin, and Wang Zirong

Subjects
Male, Time Factors, Chemistry, Sus scrofa, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, Biceps, Tenderness, Red Meat, 0404 agricultural biotechnology, Longissimus, Animal science, Food Storage, Freezing, medicine, Animals, Frozen storage, medicine.symptom, Muscle, Skeletal, Nitrogen Compounds, Shear Strength, Food Science
Abstract

This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M. longissimus et lumborum (LL) was studied at 0, 3, 6, 9, 12, 15 and 18 weeks of storage at −18 °C, and M. Biceps femoris (BF) was studied at 0, 3 and 18 weeks of storage at −18 °C. Storage time affected all the measured parameters (pH, thaw loss, TVB-N, shear force and muscle structure). There were no differences between normal and PSE-like meat for thaw loss (%) or TVB-N (mg/100 g) values at all storage times. An initial tenderizing effect in PSE-like samples was observed at weeks 3 and 6 in LL samples, but thereafter samples became tougher during frozen storage and after 3 weeks in the BF. Storage for 6 weeks for PSE-like and 9 weeks for normal pork at −18 °C does not reduce quality.

Published
2019

42. The female urinary microbiota in relation to the reproductive tract microbiota

Author

Chen, Chen, primary, Hao, Lilan, additional, Wei, Weixia, additional, Li, Fei, additional, Song, Liju, additional, Zhang, Xiaowei, additional, Dai, Juanjuan, additional, Jie, Zhuye, additional, Li, Jiandong, additional, Song, Xiaolei, additional, Wang, Zirong, additional, Zhang, Zhe, additional, Zeng, Liping, additional, Du, Hui, additional, Tang, Huiru, additional, Zhang, Tao, additional, Yang, Huanming, additional, Wang, Jian, additional, Brix, Susanne, additional, Kristiansen, Karsten, additional, Xu, Xun, additional, Wu, Ruifang, additional, and Jia, Huijue, additional

Published
2020
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43. Protocols for "The female urinary microbiota in relation to the reproductive tract microbiota." v3

Author

Chen, Chen, primary, Hao, Lilan, additional, Wei, Weixia, additional, Li, Fei, additional, Song, Liju, additional, Zhang, Xiaowei, additional, Dai, Juanjuan, additional, Jie, Zhuye, additional, Li, Jiandong, additional, Song, Xiaolei, additional, Wang, Zirong, additional, Zhang, Zhe, additional, Zeng, Liping, additional, Du, Hui, additional, Tang, Huiru, additional, Zhang, Tao, additional, Yang, Huanming, additional, Wang, Jian, additional, Brix, Susanne, additional, Kristiansen, Karsten, additional, Xu, Xun, additional, Wu, Ruifang, additional, and Jia, Huijue, additional

Published
2020
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46. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork

Author

Xu Zequan, Zhu Mingrui, Shao Yonggang, Liu Guangjuan, Wang Zirong, Xu Yanli, Xing Shijun, and Zhang Li

Subjects
Proteome, Sus scrofa, Dehydrogenase, chemistry.chemical_compound, 0404 agricultural biotechnology, Lactate dehydrogenase, Food Quality, polycyclic compounds, Animals, Glycolysis, Muscle, Skeletal, PSE meat, Hexokinase, biology, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, biochemical phenomena, metabolism, and nutrition, 040401 food science, 040201 dairy & animal science, Citric acid cycle, Biochemistry, chemistry, Pork Meat, biology.protein, Creatine kinase, Energy Metabolism, Pyruvate kinase, Food Science
Abstract

We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined. We selected three PSE and three normal samples for proteomics analysis at 0 h and 24 h post-mortem. No remarkable differences in pyruvate kinase (PK) and lactate dehydrogenase (LDH) activity were observed between samples at 0 h post-mortem; however, creatine kinase (CK) activity was significantly higher in PSE meat. Hexokinase (HK) activity in PSE samples was higher than that in normal samples at 24 h post-mortem. Bioinformatics analysis of the proteome showed that PSE was related to glycolysis, TCA cycle, oxidative phosphorylation, muscle tissue structure, signal transduction, and molecular chaperones. This research found that proteins such as troponin T slow skeletal muscle isoform X, GADPH, L-lactate dehydrogenase A chain, and gamma-enolase isoform X1 might be responsible for PSE.

Published
2021

47. Digestion of pectic polysaccharide from Brassica rapa L. in vitro and its effect on the intestinal microbiota in cyclophosphamide‐treated mice.

Author

Wang, Wei, Fan, Lijun, Li, Xuewen, Wang, Zirong, Zhou, Jianzhong, Jialengbieke, Buligen, Ren, Jianye, and Hu, Xiaodong

Abstract

In this study, the digestion of pectic polysaccharide from Brassica rapa L. (BRP) in vitro and its effect on the intestinal microbiota in cyclophosphamide (Cy)‐treated mice were investigated. As a result, the molecular weight (Mw) of BRP was significantly decreased after simulated gastrointestinal digestion, and content of reducing sugars (CR) was significantly increased (P < 0.05), implying that BRP was gradually degraded under gastrointestinal digestion conditions in vitro. In vivo, both 50 or 200 mg kg−1·BW/d of BRP significantly improved SCFAs concentrations that decreased by Cy treatment (P < 0.05). Meanwhile, BRP enriched the alpha‐diversity of intestinal microbiota and altered the microbial composition with an increase of Lactobacillus and a decrease of Clostridium, Ruminococcus, Oscillospira (P < 0.05). Besides, BRP intervention was conducive to the recovery of mouse body weight, thymus and spleen indices, and contributed to improve the intestinal barrier. [ABSTRACT FROM AUTHOR]

Published
2022
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