Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumpt...Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates. Despite the content of saturated fatty acids in beef, it is also rich in heart healthy cis-monounsaturated fatty acids, and can be an important source of long-chain omega-3（n-3） fatty acids in populations where little or no oily fish is consumed. Beef also contains polyunsaturated fatty acid biohydrogenation products,including vaccenic and rumenic acids, which have been shown to have anticarcinogenic and hypolipidemic properties in cell culture and animal models. Beef can be enriched with these beneficial fatty acids through manipulation of beef cattle diets, which is now more important than ever because of increasing public understanding of the relationships between diet and health. The present review examines recommendations for beef in human diets, the need to recognize the complex nature of beef fat, how cattle diets and management can alter the fatty acid composition of beef, and to what extent content claims are currently possible for beef fatty acids.展开更多
Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present st...Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.展开更多
Background： The current study evaluated the subcutaneous fatty acid （FA） composition of calf- and yearling-fed steer with or without growth promoting implants. Crossbred steers （n = 112; 267 ± 5.0 kg） of the...Background： The current study evaluated the subcutaneous fatty acid （FA） composition of calf- and yearling-fed steer with or without growth promoting implants. Crossbred steers （n = 112; 267 ± 5.0 kg） of the same contemporary group were allocated to one of four production system and implant strategy based treatments in a completely randomized design with a 2 × 2 factorial arrangement of treatments. Results： There were no interactions （P 〉 0.05） between production systems and growth promoting implants for the total and individual subcutaneous FA. Yearling as opposed to calf finishing reduced （P 〈 0.05） subcutaneous proportions of C20：3n-6, trans （t）l 2-18：1, C14：0, several minor cis-monounsaturated FA （c-MUFA; c9-14：1, c11-16：1, cl 1-18：1, cl 2-18：1, cl 3-18：1, c9-20：1 and cl 1-20：1）, and increased （P 〈 0.05） subcutaneous proportions of tl 1 cl 5-18：2, total and individual branched-chain FA. Subcutaneous fat from steers implanted with growth promotants had higher （P 〈 0.05） proportions of total polyunsaturated FA （PUFA）, total n-6 PUFA, C18：2n-6 and individual t-18：1 isomers （t6 to tl0） compared to non-implanted steers. Conclusions： Overall, current findings show that production systems and growth promotants led to only minor differences in subcutaneous FA composition of beef steers.展开更多
Current tropical ruminant production systems,which are based on natural pasture,indigenous breeds and marketing of older animals produce less tender meat with limited economic value and low consumer acceptance.While p...Current tropical ruminant production systems,which are based on natural pasture,indigenous breeds and marketing of older animals produce less tender meat with limited economic value and low consumer acceptance.While plant cysteine proteases offer natural and potentially safer alternatives to chemical and mechanical meat tenderizers,challenges remain,particularly enzyme stability and over-tenderization.Interestingly,serine pro-teases derived from byproducts of the Cucurbitaceae family,one of the most widespread,abundant and geneti-cally diverse indigenous fruit plants in the tropics exhibit significant stability and substrate specificity suggesting greater potential for application in meat tenderization but remain underexploited.The current review explored the potential of serine proteases containing extracts derived from tropical Cucurbitaceae fruits byproducts(CFB)as meat tenderizers and customized a process conceptual framework for their biovaluation.Many in vitro studies indicated that CFB-derived serine proteases have wider substrate specificity and greater stability over a broad range of pH,thermal and oxidative environments.Evidence from the few available in producto studies on cucumisin-like serine proteases derived from Cucumis trigonus species in the Cucurbitaceae family suggests that they may possess collagenolytic activity and meat texture enhancing properties comparable to those of cysteine proteases.A transdisciplinary research approach was recommended to further explore purification,efficacy,underlying mechanisms of action,application conditions,safety and cost-effectiveness of novel CFB-based serine proteases as meat tenderizers.A process conceptual framework was customized to guide the biovaluation research of CFBs and promote innovative utilization and entrepreneurship along ruminant meat value chains.展开更多
Crude phenolic extracts of indigenous sub-Saharan fruit byproducts have potent antioxidant activity.Purification of these extracts and evaluation of their antioxidant activity and viability using appropriate biologica...Crude phenolic extracts of indigenous sub-Saharan fruit byproducts have potent antioxidant activity.Purification of these extracts and evaluation of their antioxidant activity and viability using appropriate biological models,has,however,not yet been completed.The current study quantitatively evaluated the phenolic composition and in vitro antioxidant activity of crude and purified extracts(PE)of Harpephyllum caffrum peel(HCP)and Syzygium guineense seed(SGS),and cellular antioxidant and viability efficacy of the PE.Phenols were extracted by 60%ethanol(v/v)solvent system and purified using XAD7HP macroporous adsorption resin.The UPLC/Q-TOF-MS was used for the characterization and identification of phenols.Cellular antioxidant activity(CAA)assay was applied to assess the antioxidant efficacy and cytotoxicity of the PE.Analysis of variance of data was done using a generalized linear mixed model with fruit type,extract purity and their interaction as fixed effects.Purification increased(P≤0.05)HCP total phenolic concentration(TPC)by over 200%,while SGS TPC decreased(P≤0.05)by 20%.Regardless of fruit type,PE had higher(P≤0.05)quantities of proanthocyanidins and anthocyanins than crude extracts.The HCP-PE had greater(P≤0.05)in vitro antioxidant activity than the other extracts(P≤0.05).Cellular antioxidant activity of HCP-PE was comparable to that of sodium metabisulphite(P>0.05).Also,HCP-PE had lower(P≤0.05)cytotoxic effects than SGS and sodium metabisulphite with increasing antioxidant concentration.It was concluded that HCP-PE is a potential source of safe natural antioxidants for nutraceutical applications.展开更多
Indigenous,underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry.The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum c...Indigenous,underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry.The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel(HCP,0,250,450 and 650 ppm)on shelf life and sensory attributes of fresh ground beef patties stored at 4℃during 9 days in comparison with sodium metabisulfite(SMB,450 ppm).Antioxidant type×day interactions influenced(P≤0.05)shelf life parameters,including loss of colour,myoglobin and protein oxidation.The HCP extracts improved colour and protein(i.e.,reduced thiol loss)stability during storage compared to the control.The HCP treatments had lower(P≤0.05)TBARS on day 9 compared to the control.Also,HCP reduced(P≤0.05)tenderness and juiciness,and increased undesirable flavours in beef patties compared to control and SMB.The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties,with additional studies recommended to reduce adverse effects on sensory quality.展开更多
Plant extracts intended for application as natural food antioxidants are largely touted as safe antioxidants without mechanistic interpretation of their in vivo efficacy or tangible proof of their toxicological effect...Plant extracts intended for application as natural food antioxidants are largely touted as safe antioxidants without mechanistic interpretation of their in vivo efficacy or tangible proof of their toxicological effects.The study used RNA-Seq analysis to evaluate the transcriptomic effects of Harpephyllum caffrum Berhn.Fruit peel extracts(HCP)at 250,450 and 650 ppm in Saccharomyces cerevisiae and their ability to attenuate in vivo H_(2)O_(2)-induced oxidative stress in comparison with sodium metabisulphite(SMB)at 450 ppm.The HCP were influenced ribosome biogenesis and spliceosome relative to SMB.Additionally,HCP treatments primed cells for oxidative stress response and recovery with HCP-450 application being optimal,while SMB induced differential upregulation of thioredoxin,peroxiredoxin,glutathione peroxidase and catalase oxidative stress response genes.There were signs of mitochondrial damage in stressed HCP-650,while the proteasomal system and pro-apoptotic genes were induced in the stressed SMB treatment.Overall,the study demonstrates the antioxidant efficacy of HCP,especially at 450 ppm,and its potential to induce epitranscriptomic modifications beneficial for a healthful diet as opposed to SMB.展开更多
基金supported by the Alberta Meat and Livestock Agency(ALMA)and the Agriculture and Agri-Food Canada(AAFC)Peer Review ProgramNSERC post-doctoral funding provided by the AAFC Peer Review programthe Alberta Crop Industry Development Fund(ACIDF)for funding support
文摘Since 1950, links between intake of saturated fatty acids and heart disease have led to recommendations to limit consumption of saturated fatty acid-rich foods, including beef. Over this time, changes in food consumption patterns in several countries including Canada and the USA have not led to improvements in health. Instead, the incidence of obesity, type II diabetes and associated diseases have reached epidemic proportions owing in part to replacement of dietary fat with refined carbohydrates. Despite the content of saturated fatty acids in beef, it is also rich in heart healthy cis-monounsaturated fatty acids, and can be an important source of long-chain omega-3（n-3） fatty acids in populations where little or no oily fish is consumed. Beef also contains polyunsaturated fatty acid biohydrogenation products,including vaccenic and rumenic acids, which have been shown to have anticarcinogenic and hypolipidemic properties in cell culture and animal models. Beef can be enriched with these beneficial fatty acids through manipulation of beef cattle diets, which is now more important than ever because of increasing public understanding of the relationships between diet and health. The present review examines recommendations for beef in human diets, the need to recognize the complex nature of beef fat, how cattle diets and management can alter the fatty acid composition of beef, and to what extent content claims are currently possible for beef fatty acids.
基金funded by the Alberta Meat and Livestock Agency(ALMA)
文摘Background： Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids （SFA）. Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat （PRF） and subcutaneous fat （SCF） when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70：30 red clover silage： barley based concentrate, a diet containing sunflower-seed （SS） substituted for barley, and diets containing SS with 15% wheat dried distillers＇ grain with solubles （DDGS-15） or 30% DDGS （DDGS-30）. Hamburgers were made from triceps brachii and either PRF or SCF （80：20 w/w）. Results： Perirenal fat versus SCF hamburgers FA had 14.3% more （P 〈0.05） 18：0, 11.8% less cis （c）9-18：1 （P 〈0.05）, and 1.82% more total trdns （t）-18：1 mainly in the form of tl 1-18：1. During sensory evaluation, PRF versus SCF hamburgers had greater （P 〈0.05） mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased （P 〈0.05） t-18：1 by 2.89% mainly in the form of tl 1-18：1, feeding DGGS-15 diet led to no further changes （P 〉0.05）, but feeding DDGS-30 diet reduced the proportions of （P 〈0.05） of t-18：1 chiefly tl 1-18：1. Feeding SS and DDGS diets had small but significant （P 〈0.05） effects on hamburger sensory attributes and oxidative stability. Conclusions： Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18：2n-6 biohydrogenation products （Le., t11-18：1） with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.
基金funding support from Alberta Livestock and Meat Agency Ltd.the receipt of NSERC fellowships funded through Alberta Meat and Livestock Agency (ALMA)
文摘Background： The current study evaluated the subcutaneous fatty acid （FA） composition of calf- and yearling-fed steer with or without growth promoting implants. Crossbred steers （n = 112; 267 ± 5.0 kg） of the same contemporary group were allocated to one of four production system and implant strategy based treatments in a completely randomized design with a 2 × 2 factorial arrangement of treatments. Results： There were no interactions （P 〉 0.05） between production systems and growth promoting implants for the total and individual subcutaneous FA. Yearling as opposed to calf finishing reduced （P 〈 0.05） subcutaneous proportions of C20：3n-6, trans （t）l 2-18：1, C14：0, several minor cis-monounsaturated FA （c-MUFA; c9-14：1, c11-16：1, cl 1-18：1, cl 2-18：1, cl 3-18：1, c9-20：1 and cl 1-20：1）, and increased （P 〈 0.05） subcutaneous proportions of tl 1 cl 5-18：2, total and individual branched-chain FA. Subcutaneous fat from steers implanted with growth promotants had higher （P 〈 0.05） proportions of total polyunsaturated FA （PUFA）, total n-6 PUFA, C18：2n-6 and individual t-18：1 isomers （t6 to tl0） compared to non-implanted steers. Conclusions： Overall, current findings show that production systems and growth promotants led to only minor differences in subcutaneous FA composition of beef steers.
文摘Current tropical ruminant production systems,which are based on natural pasture,indigenous breeds and marketing of older animals produce less tender meat with limited economic value and low consumer acceptance.While plant cysteine proteases offer natural and potentially safer alternatives to chemical and mechanical meat tenderizers,challenges remain,particularly enzyme stability and over-tenderization.Interestingly,serine pro-teases derived from byproducts of the Cucurbitaceae family,one of the most widespread,abundant and geneti-cally diverse indigenous fruit plants in the tropics exhibit significant stability and substrate specificity suggesting greater potential for application in meat tenderization but remain underexploited.The current review explored the potential of serine proteases containing extracts derived from tropical Cucurbitaceae fruits byproducts(CFB)as meat tenderizers and customized a process conceptual framework for their biovaluation.Many in vitro studies indicated that CFB-derived serine proteases have wider substrate specificity and greater stability over a broad range of pH,thermal and oxidative environments.Evidence from the few available in producto studies on cucumisin-like serine proteases derived from Cucumis trigonus species in the Cucurbitaceae family suggests that they may possess collagenolytic activity and meat texture enhancing properties comparable to those of cysteine proteases.A transdisciplinary research approach was recommended to further explore purification,efficacy,underlying mechanisms of action,application conditions,safety and cost-effectiveness of novel CFB-based serine proteases as meat tenderizers.A process conceptual framework was customized to guide the biovaluation research of CFBs and promote innovative utilization and entrepreneurship along ruminant meat value chains.
基金Stellenbosch Gardens and Kirstenbosch Gardens for their support.Financial support for the research was provided by the South African Research Chairs Initiative(SARChI)in Meat Science:Genomics to Nutrinomics as well as the South African Department of Science and Technology(UID:84633),as directed by the NRF of South Africa.TMP would also like to thank SARChI for bursary support.
文摘Crude phenolic extracts of indigenous sub-Saharan fruit byproducts have potent antioxidant activity.Purification of these extracts and evaluation of their antioxidant activity and viability using appropriate biological models,has,however,not yet been completed.The current study quantitatively evaluated the phenolic composition and in vitro antioxidant activity of crude and purified extracts(PE)of Harpephyllum caffrum peel(HCP)and Syzygium guineense seed(SGS),and cellular antioxidant and viability efficacy of the PE.Phenols were extracted by 60%ethanol(v/v)solvent system and purified using XAD7HP macroporous adsorption resin.The UPLC/Q-TOF-MS was used for the characterization and identification of phenols.Cellular antioxidant activity(CAA)assay was applied to assess the antioxidant efficacy and cytotoxicity of the PE.Analysis of variance of data was done using a generalized linear mixed model with fruit type,extract purity and their interaction as fixed effects.Purification increased(P≤0.05)HCP total phenolic concentration(TPC)by over 200%,while SGS TPC decreased(P≤0.05)by 20%.Regardless of fruit type,PE had higher(P≤0.05)quantities of proanthocyanidins and anthocyanins than crude extracts.The HCP-PE had greater(P≤0.05)in vitro antioxidant activity than the other extracts(P≤0.05).Cellular antioxidant activity of HCP-PE was comparable to that of sodium metabisulphite(P>0.05).Also,HCP-PE had lower(P≤0.05)cytotoxic effects than SGS and sodium metabisulphite with increasing antioxidant concentration.It was concluded that HCP-PE is a potential source of safe natural antioxidants for nutraceutical applications.
基金supported by the South African Research Chairs Initiative(SARChI)in Meat Science:Genomics to Nutrinomicspartly funded by the South African Department of Science and Technology(UID:84633)+1 种基金by the NRF of South Africathe SARChI for bursary support.
文摘Indigenous,underutilized fruits-byproducts are potential sources of novel antioxidants for the food industry.The current study evaluated the effects of different levels of purified ethanolic extracts of Harpephyllum caffrum Bernh peel(HCP,0,250,450 and 650 ppm)on shelf life and sensory attributes of fresh ground beef patties stored at 4℃during 9 days in comparison with sodium metabisulfite(SMB,450 ppm).Antioxidant type×day interactions influenced(P≤0.05)shelf life parameters,including loss of colour,myoglobin and protein oxidation.The HCP extracts improved colour and protein(i.e.,reduced thiol loss)stability during storage compared to the control.The HCP treatments had lower(P≤0.05)TBARS on day 9 compared to the control.Also,HCP reduced(P≤0.05)tenderness and juiciness,and increased undesirable flavours in beef patties compared to control and SMB.The study indicates that HCP is a potential alternative to SMB in improving oxidative shelf life of the beef patties,with additional studies recommended to reduce adverse effects on sensory quality.
基金supported by the South African Research Chairs Initia-tive(SARChI)in Meat Science:Genomics to Nutrinomics and partly funded by the South African Department of Science and Innovation(UID:84633),as directed by the NRF of South AfricaTMP is thankful to the SARChI for bursary support+1 种基金TMP would also like to acknowledge Stellenbosch University Central Analytical Facility(CAF)and Alvera Vorster for performing the RNA-seq workflow and DIPLOMICS for the financial support via the Quality Control training related subsidyThe authors appreciate Dr J.K.Marima for her assistance with analysis and interpretation training.
文摘Plant extracts intended for application as natural food antioxidants are largely touted as safe antioxidants without mechanistic interpretation of their in vivo efficacy or tangible proof of their toxicological effects.The study used RNA-Seq analysis to evaluate the transcriptomic effects of Harpephyllum caffrum Berhn.Fruit peel extracts(HCP)at 250,450 and 650 ppm in Saccharomyces cerevisiae and their ability to attenuate in vivo H_(2)O_(2)-induced oxidative stress in comparison with sodium metabisulphite(SMB)at 450 ppm.The HCP were influenced ribosome biogenesis and spliceosome relative to SMB.Additionally,HCP treatments primed cells for oxidative stress response and recovery with HCP-450 application being optimal,while SMB induced differential upregulation of thioredoxin,peroxiredoxin,glutathione peroxidase and catalase oxidative stress response genes.There were signs of mitochondrial damage in stressed HCP-650,while the proteasomal system and pro-apoptotic genes were induced in the stressed SMB treatment.Overall,the study demonstrates the antioxidant efficacy of HCP,especially at 450 ppm,and its potential to induce epitranscriptomic modifications beneficial for a healthful diet as opposed to SMB.
