The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavo...The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.展开更多
We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on ke...We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil;final mean water activity value was only affected by salt level;and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.展开更多
Red meat contains a high proportion of heme iron (HI) which is absorbed at a far higher extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are expelled in the juice during cooking ...Red meat contains a high proportion of heme iron (HI) which is absorbed at a far higher extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are expelled in the juice during cooking while a fraction of HI is converted into NHI, thus decreasing iron bioavailability. This paper relies on experiments and the use of modeling. The kinetics of the conversion of HI into NHI was measured and modeled in juice extracted from uncooked beef meat, and beef cubes were cooked to measure the variations of HI/NHI contents. In meat, HI/NHI ratio decreased from 2.0 when it was raw to less than 1.0 for the longest heat treatments and highest temperatures. The model was used to predict the effect of cooking conditions on the variations of the iron supplied by beef meat. The lowest contribution of meat to iron supply was found for under-pressure cooking at temperatures above 100</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">°</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">C.展开更多
The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely r...The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely regulated cell death process. The 8 members identified at the gene level showed a high homology with human SERPINA3 and were therefore designed bovSERPINA3-1 to A3-8. At least six of them are able to inhibit caspases. Two of them (bovSERPINA3-1 and A3-3) have been purified from bovine muscle and extensively investigated during these last years. After a general presentation of the serpin superfamily, the kinetic aspects of their interaction with human cas-pases 3 and 8 were studied and findings obtained suggest that caspases could be their target enzymes in living cells. In muscle and primary myoblast in culture, they showed an intracellular localization and because of their high level in blood, they can be exported. Two biological functions (potential regulator of apoptosis and expression during myoblast differentiation) were investigated and it was concluded that they are very likely a efficient regulator of apoptosis, a proposal supported by their high expression in proliferating myoblast (cell survival is essential during this differentiation phase) but not in myotubes.展开更多
Collagen peptides were investigated in-vitro as potential inhibitors of lipoxygenase,trypsin and monoamine oxidases(MAO),and proteins thermal denaturation.When overexpressed or dysregulated,those enzymes,and denatured...Collagen peptides were investigated in-vitro as potential inhibitors of lipoxygenase,trypsin and monoamine oxidases(MAO),and proteins thermal denaturation.When overexpressed or dysregulated,those enzymes,and denatured proteins,mediate several inflammatory mechanisms,and also neurodegenerative diseases.Besides,they can compromise food and drugs storage.Several synthetic and plant compounds were investigated and applied as inhibitors;however,research on bioactive peptides is lagging behind,in particular if animal-derived.In this study,collagen was extracted from bovine bone by a French National Research Institute for Agriculture,Food and Environment(INRAE)patented process,and hydrolysed afterwards.Three endopeptidases were considered-bromelain,collagenase and papain-since they generate peptides that inhibit several oxidative species,which are linked to inflammation,cognitive decline,and loss of quality in several products.Two ratios enzyme/collagen(E/C),1/20 and 1/50(w/w),and two peptides sizes,≤1000 Da and≤3000,were considered.For the E/C 1/50,≤1000 Da fraction,the synergy among peptides generated by the three proteases was eval-uated.Significant biological activity emerged,which was mainly linked to the collagen protease specificity instead of peptides concentration.Lipoxygenase was inhibited by all the peptides,and those from collagenase showed the most important effect.Modulation of the trypsin activity was noticed;complete inhibition was obtained when the trypsin substrate was albumin.When that was casein,papain was the most effective protease,while bromelain and collagenase derived peptides increased the trypsin activity;this effect disappeared when peptides fractions were mixed.Only papain derived peptides were able to inhibit MAO.Outcome of this research can be considered encouraging for the investigated application.展开更多
Bone is among the main by-products of the meat and dairy livestock.Currently,in many countries,it is valorised in pet food,disposed through incineration or exported.However,thanks to its biological and mechanical prop...Bone is among the main by-products of the meat and dairy livestock.Currently,in many countries,it is valorised in pet food,disposed through incineration or exported.However,thanks to its biological and mechanical properties,it could be used in several bio-based products such as coatings,packaging,phosphorous,calcium and magnesium supply,flame retardants,etc.Successful valorisations routes of discarded bones need a comprehensive characterization of the bone tissue variability with major biological factors such as age of the animal and the anatomy of the bone itself.In this study,this variability was assessed through Terahertz time-domain spectroscopy and energy dispersive X-ray microanalysis.Bones optical properties(refractive index and absorption coefficient)and main minerals(calcium and phosphorous),were determined for adult cows’femurs and tibias,from the same breed and breeding system and in the age range 93-120 months.Clustering analysis was then carried out,by unsupervised statistical tools(Principal Component Analysis and Agglomerative Hierarchical Clustering).Results showed that the bones considered can be grouped in two classes,represented by each anatomy;besides,the anatomy was most significant than age.The refractive index increased with age and was higher for femur;the cluster of tibias was more homogeneous than femurs.The THz radiation showed to be a useful and non-destructive tool to assess bovine bones variability and also their optical properties.This radiation could be applied to the predict animal bone components(collagen and minerals)extractability so as to valorise each cluster according to its potential.展开更多
文摘The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.
文摘We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil;final mean water activity value was only affected by salt level;and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.
文摘Red meat contains a high proportion of heme iron (HI) which is absorbed at a far higher extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are expelled in the juice during cooking while a fraction of HI is converted into NHI, thus decreasing iron bioavailability. This paper relies on experiments and the use of modeling. The kinetics of the conversion of HI into NHI was measured and modeled in juice extracted from uncooked beef meat, and beef cubes were cooked to measure the variations of HI/NHI contents. In meat, HI/NHI ratio decreased from 2.0 when it was raw to less than 1.0 for the longest heat treatments and highest temperatures. The model was used to predict the effect of cooking conditions on the variations of the iron supplied by beef meat. The lowest contribution of meat to iron supply was found for under-pressure cooking at temperatures above 100</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">°</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">C.
文摘The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely regulated cell death process. The 8 members identified at the gene level showed a high homology with human SERPINA3 and were therefore designed bovSERPINA3-1 to A3-8. At least six of them are able to inhibit caspases. Two of them (bovSERPINA3-1 and A3-3) have been purified from bovine muscle and extensively investigated during these last years. After a general presentation of the serpin superfamily, the kinetic aspects of their interaction with human cas-pases 3 and 8 were studied and findings obtained suggest that caspases could be their target enzymes in living cells. In muscle and primary myoblast in culture, they showed an intracellular localization and because of their high level in blood, they can be exported. Two biological functions (potential regulator of apoptosis and expression during myoblast differentiation) were investigated and it was concluded that they are very likely a efficient regulator of apoptosis, a proposal supported by their high expression in proliferating myoblast (cell survival is essential during this differentiation phase) but not in myotubes.
文摘Collagen peptides were investigated in-vitro as potential inhibitors of lipoxygenase,trypsin and monoamine oxidases(MAO),and proteins thermal denaturation.When overexpressed or dysregulated,those enzymes,and denatured proteins,mediate several inflammatory mechanisms,and also neurodegenerative diseases.Besides,they can compromise food and drugs storage.Several synthetic and plant compounds were investigated and applied as inhibitors;however,research on bioactive peptides is lagging behind,in particular if animal-derived.In this study,collagen was extracted from bovine bone by a French National Research Institute for Agriculture,Food and Environment(INRAE)patented process,and hydrolysed afterwards.Three endopeptidases were considered-bromelain,collagenase and papain-since they generate peptides that inhibit several oxidative species,which are linked to inflammation,cognitive decline,and loss of quality in several products.Two ratios enzyme/collagen(E/C),1/20 and 1/50(w/w),and two peptides sizes,≤1000 Da and≤3000,were considered.For the E/C 1/50,≤1000 Da fraction,the synergy among peptides generated by the three proteases was eval-uated.Significant biological activity emerged,which was mainly linked to the collagen protease specificity instead of peptides concentration.Lipoxygenase was inhibited by all the peptides,and those from collagenase showed the most important effect.Modulation of the trypsin activity was noticed;complete inhibition was obtained when the trypsin substrate was albumin.When that was casein,papain was the most effective protease,while bromelain and collagenase derived peptides increased the trypsin activity;this effect disappeared when peptides fractions were mixed.Only papain derived peptides were able to inhibit MAO.Outcome of this research can be considered encouraging for the investigated application.
基金funding from INRAE-ANS 2BConnective,TRANSFORM DivisionANID-Millennium Science Initiative Program ICN17_012.
文摘Bone is among the main by-products of the meat and dairy livestock.Currently,in many countries,it is valorised in pet food,disposed through incineration or exported.However,thanks to its biological and mechanical properties,it could be used in several bio-based products such as coatings,packaging,phosphorous,calcium and magnesium supply,flame retardants,etc.Successful valorisations routes of discarded bones need a comprehensive characterization of the bone tissue variability with major biological factors such as age of the animal and the anatomy of the bone itself.In this study,this variability was assessed through Terahertz time-domain spectroscopy and energy dispersive X-ray microanalysis.Bones optical properties(refractive index and absorption coefficient)and main minerals(calcium and phosphorous),were determined for adult cows’femurs and tibias,from the same breed and breeding system and in the age range 93-120 months.Clustering analysis was then carried out,by unsupervised statistical tools(Principal Component Analysis and Agglomerative Hierarchical Clustering).Results showed that the bones considered can be grouped in two classes,represented by each anatomy;besides,the anatomy was most significant than age.The refractive index increased with age and was higher for femur;the cluster of tibias was more homogeneous than femurs.The THz radiation showed to be a useful and non-destructive tool to assess bovine bones variability and also their optical properties.This radiation could be applied to the predict animal bone components(collagen and minerals)extractability so as to valorise each cluster according to its potential.
