Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage

Arowolo, Folagbayi; Yang, Xing; Blaser, Morgan; Nicholson, A.; Hosokawa, Elli; Booth, Jeffrey R.; Jobsis, Catherine T.; Russell, Ronald L.; Meudt, Jennifer J.; Reichert, Jamie L.; Crenshaw, Thomas D.; Richards, Mark; Shanmuganayagam, Dhanansayan

doi:10.1016/j.meatsci.2019.107946

Cited by 7 publications

(4 citation statements)

References 28 publications

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“…The CIE L* values observed in this investigation are within the typical range for pork. In another experiment, the CIE L* value was much higher in pork, ranging between 50–52 as there was a variable diet treatment carried out ( Arowolo et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Son,

Lee,

Alam

et al. 2024

Food Sci Anim Resour

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Section: Resultsmentioning

confidence: 99%

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Son,

Lee,

Alam

et al. 2024

Food Sci Anim Resour

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“…L* values reported in the present study are normal for pork. For instance, Arowolo et al () found values from 51.06 to 52.51, depending on the diet of the pigs.…”

Section: Resultsmentioning

confidence: 99%

High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

Contreras‐Lopez

Carnero‐Hernandez

Huerta‐Jimenez

et al. 2020

Food Science & Nutrition

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This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm−2). An experiment was designed with three factors at two levels each: type of curing (immersion or ultrasound‐assisted ‐UA‐), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (p < .0005) and decreased the color saturation of the meat (p < .05), but did not affect the luminosity, redness (a*), yellowness (b*), pH, WHC, or shear force (all p > .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (p < .0001). In agreement with this, the sensory profiles showed that the 1.27 cm samples treated with HIU for 30 min were perceived as less tough (more tender) and juicier.

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“…Although estimated dietary TUFA has plateaued or fallen over the last 20 years with the World Health Organization’s initiative to limit the production of hydrogenated vegetable oils ( Bösch et al, 2021 ), TUFA forms in cooking oil at a rate of roughly 3.5 g of TUFA per 100 g of oil with each cooking episode ( Bhardwaj et al, 2016 ). Deep fryers that reuse cooking oil and the practice of incorporating spent cooking oil into livestock feeds ensure an ongoing supply of trans fats in human foods ( Arowolo et al, 2020 ).…”

Section: Changes In Dietary Lipidsmentioning

confidence: 99%

A theoretical model of dietary lipid variance as the origin of primary ciliary dysfunction in preeclampsia

Hart

2023

Front. Mol. Biosci.

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Serving as the cell’s key interface in communicating with the outside world, primary cilia have emerged as an area of multidisciplinary research interest over the last 2 decades. Although the term “ciliopathy” was first used to describe abnormal cilia caused by gene mutations, recent studies focus on abnormalities of cilia that are found in diseases without clear genetic antecedents, such as obesity, diabetes, cancer, and cardiovascular disease. Preeclampsia, a hypertensive disease of pregnancy, is intensely studied as a model for cardiovascular disease partially due to many shared pathophysiologic elements, but also because changes that develop over decades in cardiovascular disease arise in days with preeclampsia yet resolve rapidly after delivery, thus providing a time-lapse view of the development of cardiovascular pathology. As with genetic primary ciliopathies, preeclampsia affects multiple organ systems. While aspirin delays the onset of preeclampsia, there is no cure other than delivery. The primary etiology of preeclampsia is unknown; however, recent reviews emphasize the fundamental role of abnormal placentation. During normal embryonic development, trophoblastic cells, which arise from the outer layer of the 4-day-old blastocyst, invade the maternal endometrium and establish extensive placental vascular connections between mother and fetus. In primary cilia of trophoblasts, Hedgehog and Wnt/catenin signaling operate upstream of vascular endothelial growth factor to advance placental angiogenesis in a process that is promoted by accessible membrane cholesterol. In preeclampsia, impaired proangiogenic signaling combined with an increase in apoptotic signaling results in shallow invasion and inadequate placental function. Recent studies show primary cilia in preeclampsia to be fewer in number and shortened with functional signaling abnormalities. Presented here is a model that integrates preeclampsia lipidomics and physiology with the molecular mechanisms of liquid–liquid phase separation in model membrane studies and the known changes in human dietary lipids over the last century to explain how changes in dietary lipids might reduce accessible membrane cholesterol and give rise to shortened cilia and defects in angiogenic signaling, which underlie placental dysfunction of preeclampsia. This model offers a possible mechanism for non-genetic dysfunction in cilia and proposes a proof-of-concept study to treat preeclampsia with dietary lipids.

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Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage

Cited by 7 publications

References 28 publications

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

A theoretical model of dietary lipid variance as the origin of primary ciliary dysfunction in preeclampsia

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