An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard

Zhang, Yafei; Tian, Xiaojing; Jiao, Yuzhen; Liu, Qiubo; Li, Ruonan; Wang, Wenhang

doi:10.1080/10408398.2021.1963946

Cited by 14 publications

(9 citation statements)

References 166 publications

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“…The HI in deoxymyoglobin was tightly wrapped in the protein. No ligand was bound at the sixth coordination bond of porphyrin iron, and therefore there was no pull of ligand, causing the near side histidine pulled the iron ions out of the porphyrin ring ( Zhang et al, 2021 ). As a result, the hydrophobic pocket structure of protein was maintained ( Das et al, 2020 ), and the heme was protected from supercritical CO 2 treatment.…”

Section: Resultsmentioning

confidence: 99%

“…The results suggested that under the pressure of 17.2 MPa and exposure time of 2 h, increasing the treatment temperature from 35°C to 45°C could increase the HI content of ground pork to some extent during subsequent storage. This may be explained by the increased percentage of deoxymyoglobin in the ground pork due to the increased treatment temperature ( Zhang et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

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Market Status of Meat Analogs and Their Impact on Livestock Industries

Lee,

Choi,

Venter

et al. 2024

Food Sci Anim Resour

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The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO 2 treatment under different conditions, or to heat treatment (40°C, 2 h) and subsequent storage at 4°C were evaluated during 9-day period. Supercritical CO 2 treatment significantly increased CIE L* and CIE b* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a* value and metmyoglobin content were decreased. Supercritical CO 2 treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40°C or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35°C to 45°C could increase CIE L*, CIE a*, CIE b* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L*, CIE b* and TBARS values, HI contents, while decreasing CIE a* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40°C or above for 2 h.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Market Status of Meat Analogs and Their Impact on Livestock Industries

Lee,

Choi,

Venter

et al. 2024

Food Sci Anim Resour

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“…This suggests that the addition of antioxidant‐rich substances can aid in protecting the colour of meat products. Iron‐porphyrin ring can be easily disintegrated during processes involving high temperature and therefore free iron ions could be released and become pro‐oxidant – therefore iron ions accelerate lipid oxidation via Fenton reaction due to hydroxyl radicals creation (Zhang et al ., 2021). That explains why cooked meat is more susceptible to the oxidation processes.…”

Section: Resultsmentioning

confidence: 99%

“…One of the main issues regarding sodium nitrite is its ability to form N‐nitrosocompounds in product during storage, even at low temperatures. Processed meat consumption might contribute to the nitrosocompounds creation (Zhang et al ., 2021). Canned meat is susceptible to the formation of these compounds as it is subjected to very high thermal treatment, which may also lead to the formation of NAs.…”

Section: Resultsmentioning

confidence: 99%

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

Ferysiuk

Wójciak

Trząskowska

2022

Int J of Food Sci Tech

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Summary Nitrite is a multifunctional additive used for meat products. However, cancerogenic N‐nitrosoamines (NAs) can be formed from nitrite. For this reason, nitrite should be reduced or eliminated. This study aimed to (1) determine the phenolic content, composition, and in vitro antioxidant and antimicrobial activity of water lyophilized extracts of willow herb (WH); and (2) assess the effect of the extracts on lipid oxidation, colour, microbiological and chemical safety of canned pork with lower nitrite content during storage. For the preparation of extract, redistilled water at a temp. of 90°C (1:10) was used. The extracts were filtered and freeze‐dried for 72 h (−80°C, 0.04 mbar). Five different variants of product were tested in the study: control (with 100 mg kg−1 NaNO2) and herbal samples (with 50, 100, 150, and 1000 mg kg−1 WH). The samples were assessed for their colour, antioxidant capacity, lipid oxidation, pH, sensory characteristics, and the presence of N‐nitrosamines and pathogenic bacteria. Oenothein B was found as the predominating compound in the analysed extract (HPLC) followed by querceti‐3‐O‐rhamnoside and oenothein A, myricetin 3‐O‐glucoside. The addition of WH extract contributed to maintaining the typical, cured colour of canned meat as well as reducing the NaNO2 content. Furthermore, fortification with 150 mg kg−1 of Epilobium angustifolium L. extract allowed stabilising the antioxidant properties of canned meat during storage to a greater extent compared to 1000 mg kg−1 of extract.

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“…A meta-analysis of prospective studies investigated the association between red meat intake and risk of breast cancer and has shown that the pooled relative risk of breast cancer for the highest vs. the lowest categories of red meat intake were 1.10 (95% CI, 1.02–1.16) and each additional intake of 120 g of red meat per day was associated with 11% additional risk of breast cancer ( 59 ). The potential biological mechanisms include heme iron and non-heme iron pro-oxidant activity and the carcinogenic by-products compounds produced in the high-temperature cooking of red meat ( 60 ). The consumption of red meat has increased tremendously in the East Asian countries in the last few decades and is expected to be the region with one of the highest red meat consumption by 2030 ( 61 ).…”

Section: Discussionmentioning

confidence: 99%

Breast Cancer Mortality Trends and Predictions to 2030 and Its Attributable Risk Factors in East and South Asian Countries

et al. 2022

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BackgroundAmidst the rising breast cancer burden in Asia, we aim to predict the future mortality risk due to breast cancer and identify the risk-attributable deaths for breast cancer among East and South Asian countries.MethodsWe used country-level data to predict the trends in the next decade relating to female breast cancer mortality by employing data from 1990 to 2019 from the Global Burden of Disease 2019 study. We used the stochastic mortality modeling and prediction techniques to forecast the age-specific and risk-attributable breast cancer mortality trends at the regional and national levels of East and South Asia.ResultsThe number of deaths caused by the breast cancer is predicted to increase in East and South Asian countries in the next decade (2020–2030). Age-standardized death rate (ASDR) of breast cancer is predicted to increase by 7.0% from 9.20/100,000 (95% CI: 6.04–12.12) in 1990 to 9.88/100,000 (95% CI: 7.12–11.4) in 2030 in East Asia, and about 35% increase from 13.4/100,000 (95% CI: 9.21–16.02) in 1990 to 18.1/100,000 (95% CI: 13.23–21.10) in 2030 in South Asia. At the national level, the highest percent change in ASDR between 1990 and 2030 was reported in Pakistan (a 62% increase) and Nepal (a 47% increase). The highest percent change in breast cancer mortality between 2020 and 2030 for females of age group 80–84 years was observed in Pakistan [21.6, (95% CI, 20.6–94.7)], followed by Afghanistan [13.3 (4.0–80.8)], and Nepal [36.6 (11.1–125.7)] as compared to the other countries. In the females of aged 50–80 years, the predicted death rates were associated with high body mass index, high-fasting plasma glucose, and diet high in red meat, across the majority of countries under study. Furthermore, reductions in percent change in mortality rates occurred in several countries with increases in sociodemographic index (SDI), notably across high SDI countries.ConclusionBreast cancer mortality risk varies substantially across East and South Asian countries with higher mortality risk in low/middle SDI countries. Early detection using screening, awareness among females and health workers, and cost-effective and timely treatment of patients with breast cancer is vital in stemming the tide of breast cancer in the next decade.

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An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard

Cited by 14 publications

References 166 publications

Market Status of Meat Analogs and Their Impact on Livestock Industries

Market Status of Meat Analogs and Their Impact on Livestock Industries

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

Breast Cancer Mortality Trends and Predictions to 2030 and Its Attributable Risk Factors in East and South Asian Countries

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