Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

Xu, Aqi; Chang, Rui; Zhu, Qiujin

doi:10.1016/j.fshw.2022.03.023

Cited by 3 publications

(3 citation statements)

References 39 publications

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“…Electrical stimulation is widely used in the meat industry, mainly to improve meat quality (López-Campos et al, 2022). Xu et al (2022) utilized electrical stimulation to treat both Neu5Gc standard solution and beef samples. When treated with 300 V voltage for 50 s, Neu5Gc standard solution decreased by 59.12 ± 0.15% compared to the control group without electrical stimulation.…”

Section: Pre-processing Methods For Reducing Neu5gcmentioning

confidence: 99%

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N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention in the field of food. This updated review has several Neu5Gc aspects given including biosynthetic pathway of Neu5Gc and its accumulation in the human body, the distribution of Neu5Gc in food, the methods for detecting Neu5Gc, and most importantly, a systematic review of the existing methods for reducing the content of Neu5Gc in red meat and processed meat. It also provides some insights into the current status and future directions in this area.

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Section: Pre-processing Methods For Reducing Neu5gcmentioning

confidence: 99%

“…Moreover, glycoconjugates containing Neu5Gc in serum have emerged as a novel class of biomarkers for cutaneous melanoma, especially primary melanoma (Shewell et al, 2023). Neu5Gc has also been detected in laryngeal and colorectal cancers, as reported by Wang et al (2015) and Xu et al (2022).…”

Section: Neu5gc and Risk Of Cancermentioning

confidence: 99%

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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“…ES plays a crucial role in ensuring the health and safety of dry-cured meat. Following a 120 V, 50 s ES treatment, the content of N-Glycolylneuraminic acid (Nue5Gc) in red meat can be reduced by 74.24 ± 0.69%, with negligible effects on the meat’s texture and color [ 9 ]. The application of ES in the processing of dry salted meat highlights its intricate interplay with cathepsin activity and its consequential impact on protein degradation, thereby enhancing the product’s quality and taste characteristics [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Yue,

Bi,

et al. 2024

Foods

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A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency.

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Variability of sialic acids in meat from alternative species to beef and pork

Failla,

Contò,

Miarelli

2023

Animal Frontiers

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Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

Cited by 3 publications

References 39 publications

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham

Variability of sialic acids in meat from alternative species to beef and pork

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