The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Gao, Binghong; Xue, Hui; Li, Ruiling; Liu, Huilan; Han, Tianfeng; Tu, Yonggang; Zhao, Yan

doi:10.3389/fnut.2022.998448

Cited by 5 publications

(2 citation statements)

References 31 publications

(42 reference statements)

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“…TCA-SP is a parameter that indicates the degree of protein decomposition, mainly including small peptides with molecular weight less than 10 kDa; free amino acids; and small amounts of non-protein nitrogen compounds [35]. Yang et al [16] reported that the content of TCA-SP in fermented PNM was increased by 400.37%, which was consistent with our findings.…”

Section: Discussionsupporting

confidence: 91%

Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens

Chen

et al. 2023

Fermentation

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Peanut meal (PNM) is a byproduct of the peanut oil extraction process, but its application is seriously limited by the presence of anti-nutritional factors, imbalance in amino acid profiles, and susceptibility to mycotoxin contamination. This study was conducted to investigate the effects of solid-state fermentation on the nutritional quality of PNM, as well as the effects of PNM and fermented peanut meal (FPNM) on the ileal digestibility of amino acids and apparent metabolizable energy (AME) of broiler chickens. The results indicated that the fermentation improved the quality of PNM by increasing the crude protein, TCA-soluble protein, and L-lactic acid concentration (p < 0.05), and decreasing the crude fiber, phytic acid, and aflatoxin B1 concentration (p < 0.05). Solid-state fermentation also increased the free amino acids level and improved the balance of hydrolyzed amino acids of PNM. A nitrogen-free diet was used to determine the loss of endogenous amino acid in birds, and the PNM or FPNM as the only protein source to formulate semi-purified diets. The result showed that feeding on FPNM resulted in higher apparent ileal digestibility (AID) and standardized ileal digestibility (SID) values of the essential amino acids of methionine, lysine, leucine, and phenylalanine (p < 0.05). Moreover, the AID and SID values of the non-essential amino acids of FPNM were both higher than those of PNM, except for proline (p < 0.05). The AME was determined by the classic substitution method, and the results showed that fermentation had no effect on the AME value (p > 0.05). In conclusion, solid-state fermentation improved the nutritional value of PNM, and FPNM was a potential ingredient as an alternative protein source for broilers.

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Section: Discussionsupporting

confidence: 91%

Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens

Chen

et al. 2023

Fermentation

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“…Wuchuan is located in Guizhou Province, southwestern China ( Figure 1 ). Wuchuan Hg mine is one of the largest Hg mines in Guizhou Province, with a Hg production history of about 400 years ( 20 , 21 ). Despite the cessation of mining for 20 years, local environmental Hg levels (in soil, water, and rice) are still evidently higher than the standard limitation ( 6 ).…”

Section: Methodsmentioning

confidence: 99%

Heavy metal contamination in duck eggs from a mercury mining area, southwestern China

Guo,

Wang,

et al. 2024

Front. Public Health

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ObjectiveMercury (Hg) contamination in the environment around mercury mines is often accompanied by heavy metal contamination.MethodsHere, we determined concentrations of chromium (Cr), zinc (Zn), strontium (Sr), barium (Ba), and lead (Pb) in duck eggs from a Hg mining area in Southwest China to assess the contamination and health risk.ResultsDuck eggs obtained from the mining area exhibit higher concentrations of Cr, Zn, Sr, Ba, and Pb compared to those from the background area, with egg yolks containing higher metal levels than egg whites. Specifically, the mean Cr, Zn, Sr, Ba, and Pb concentrations of duck eggs from the Hg mining area are 0.38, 63.06, 4.86, 10.08, and 0.05 μg/g, respectively, while those from the background area are only 0.21, 24.65, 1.43, 1.05, and 0.01 μg/g. Based on the single-factor contamination index and health risk assessment, heavy metal contamination in duck eggs poses an ecological risk and health risk.ConclusionThis study provides important insight into heavy metal contamination in duck eggs from Hg mining areas.

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Integrative liquid chromatography–tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China

Liu,

Luo,

Liu

et al. 2024

Food Quality and Safety

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Objectives This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuber from different regions in China. Materials and Methods The pickles were obtained from Ningbo (NB), Nei Monggol (NMG), and Harbin (HEB). The pH was monitored by a pH meter. The titratable acidity and salinity were determined via titrimetric analysis. The nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method. The organic acids were detected by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The bacterial diversity was conducted through Illumina high-throughput sequencing platform. Results There were significant differences in the physicochemical properties of pickled mustard tuber from various locations, with the NB pickles having the highest pH, salinity, and nitrite content and the lowest titratable acidity. Importantly, pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents. A total of 63 organic acids were detected, with lactic acid and succinic acid being the most prevalent. Moreover, the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles. Additionally, bioinformatic analysis revealed that Firmicutes and Proteobacteria appeared as the predominant bacterial phyla in all samples. Among these, Lactobacillus was the major genera. The most abundant bacteria were found in the HEB pickles. Further correlation analysis showed that there was a strong correlation between bacterial community and 11 internal physicochemical parameters. Conclusions This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mustard tuber from different locations.

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The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Cited by 5 publications

References 31 publications

Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens

Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens

Heavy metal contamination in duck eggs from a mercury mining area, southwestern China

Integrative liquid chromatography–tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China

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