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Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay 梯形熔化温度等温扩增法检测牛肉中猪肉掺假
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-10-14 DOI: 10.1080/19476337.2022.2129791
Wang Yongzhen, Borui Wang, Deguo Wang
{"title":"Detection of pork adulteration in beef with ladder-shape melting temperature isothermal amplification (LMTIA) assay","authors":"Wang Yongzhen, Borui Wang, Deguo Wang","doi":"10.1080/19476337.2022.2129791","DOIUrl":"https://doi.org/10.1080/19476337.2022.2129791","url":null,"abstract":"ABSTRACT The ladder-shape melting temperature isothermal amplification (LMTIA) is a newly developed technology, and the objective of this study is to establish the LMTIA assay for detection of pork in beef. The LMTIA primers were designed with the prolactin receptor gene of Sus scrofa as the target. The LMTIA reaction system was optimized, and the performance of the LMTIA assay in specificity, sensitivity and detection limit (LOD) was determined. Our results showed that the LMTIA assay was able to specifically detect 10 ng genomic DNA (gDNAs) of Sus scrofa, the sensitivity of the LMTIA assay was 1 ng genomic DNA of Sus scrofa, and the LMTIA assay was able to detect the pork adulterated in beef with 0.1% LOD, which was the same as that of reported PCR assay or LAMP assay. This study holds a promise for facilitating the surveillance of the commercial adulteration of pork in beef.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46982049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry 用食品相容性方法获得的具有卡菲林的功能性树脂在烘焙工业中的应用
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-10-14 DOI: 10.1080/19476337.2022.2128428
R. S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, L. M. Martínez, C. Chuck‐Hernández
{"title":"Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry","authors":"R. S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, L. M. Martínez, C. Chuck‐Hernández","doi":"10.1080/19476337.2022.2128428","DOIUrl":"https://doi.org/10.1080/19476337.2022.2128428","url":null,"abstract":"ABSTRACT The evaluation of different methods for kafirin extraction was made to obtain techno-functional concentrates from two sorghum cultivars. The concentrates were rheologically evaluated in a “dough-like” resin system to assess their potential as a gluten substitute. Under acidic extractions (ethanol 70%, pH 2.5), yields of 56.98% and 46.31% for white (WS) and red sorghum (RS) were obtained, with the highest purity for WS (74.54%). A characteristic electrophoretic pattern was obtained for kafirins, including fractions α1, α2, β and γ. The WS protein was used to prepare resins with lactic acid (LA) as a plasticizing agent, showing similar extensibility to zein (11.37 vs. 11.89 mm respectively) but below wheat gluten (42.61 mm). The microstructure of kafirin resins showed air encapsulation and alignment as fibers. This study allowed to explore new food-compatible extractions for kafirin and evaluate how they will perform rheologically at the kneading stage using a simple resin method.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43312676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy 变量选择及近红外光谱法快速测定福专茶中茶多酚含量的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-10-14 DOI: 10.1080/19476337.2022.2128429
Jingxue Liu, J. Xin, T. Gao, Fengyi Li, Xie Tian
{"title":"Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy","authors":"Jingxue Liu, J. Xin, T. Gao, Fengyi Li, Xie Tian","doi":"10.1080/19476337.2022.2128429","DOIUrl":"https://doi.org/10.1080/19476337.2022.2128429","url":null,"abstract":"ABSTRACT This study attempted to measure the total polyphenols contents in Fuzhuan tea by near-infrared (NIR) spectroscopy coupled with an appropriate multivariate calibration method. Partial least squares (PLS), synergy interval PLS (si-PLS), and genetic algorithm-based PLS (ga-PLS) were carried out comparatively to calibrate regression models. The root mean square error of prediction (RMSEP), determination coefficient (Rp2), and P-value between the true and predicted values of prediction set were used to evaluate the performance of the final model. The ga-PLS model showed the best performance compared with the PLS and si-PLS models. The optimal model obtained Rp2 = 0.9996 and RMSEP = 0.0488 for the prediction set using only 37 spectral data points. No significant difference was observed between the true and predicted tea polyphenol contents in the prediction set (P > 0.05). NIR spectroscopy together with the ga-PLS algorithm can be used to rapidly predict the total polyphenol contents in Fuzhuan tea.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46210346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography 基于反相色谱和亲水相互作用色谱的10种有机酸的建立方法及比较
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-10-07 DOI: 10.1080/19476337.2022.2125585
Tianyu Wang, Mei Lin, Xianju Feng, Peng Wang, Xuedan Cao, Weiqing Zhang
{"title":"Established methods and comparison of 10 organic acids based on reversed phase chromatography and hydrophilic interaction chromatography","authors":"Tianyu Wang, Mei Lin, Xianju Feng, Peng Wang, Xuedan Cao, Weiqing Zhang","doi":"10.1080/19476337.2022.2125585","DOIUrl":"https://doi.org/10.1080/19476337.2022.2125585","url":null,"abstract":"ABSTRACT High performance liquid chromatography (HPLC) methods have been established for simultaneously determining the 10 organic acids in fruit or soil. Two liquid chromatographic (LC) columns with reversed phase (RP) (Titank C18) and hydrophilic interaction (HILIC) (Poroshell 120 HILIC-Z) were selected to separate organic acids in molecular or ionic state, respectively. Meanwhile, the mobile phases had different solvents and pH values in the two states. Results indicated that these two columns can complement each other and avoid various matrix interferences. The limits of detection (LOD) of organic acids (S/N ≥ 3) were 0.002–0.521 μg∙mL−1 in the molecular state and 0.003–0.459 μg∙mL−1 in the ionic state, and the corresponding limits of quantification (LOQ) (S/N ≥ 10) were 0.007–1.737 μg∙mL−1 and 0.009–1.530 μg∙mL−1. The above methods can provide a technical support for the analysis of organic acid components in other matrices.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42581891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro 球藻酚类化合物的植物化学分析、抗氧化、抗菌和酶抑制活性
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-10-07 DOI: 10.1080/19476337.2022.2125584
Shida Tang, Yan-Xi Sun, Ting Gu, F. Cao, Ying-Bin Shen, Juping He, Zhen-Xing Xie, Chao Li
{"title":"Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro","authors":"Shida Tang, Yan-Xi Sun, Ting Gu, F. Cao, Ying-Bin Shen, Juping He, Zhen-Xing Xie, Chao Li","doi":"10.1080/19476337.2022.2125584","DOIUrl":"https://doi.org/10.1080/19476337.2022.2125584","url":null,"abstract":"ABSTRACT In the present study, phenolic compounds from Gomphrena globosa L. (GGLPCs) including total phenols, flavonoids, flavonols, flavanols, and phenolic acids were measured by spectrophotometric method. The antioxidant activities of GGLPCs were assessed by radical scavengings of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline -6-sulfonic acid)-diammonium salt (ABTS) cation, oxygen radical absorbance capacity (ORAC), phosphomolybdenum antioxidative power (PAP), ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) assays. Antimicrobial and enzyme inhibitory activities of GGLPCs in vitro were investigated using micro-plate dilution method and colorimetry, respectively. The results showed that GGLPCs containing abundant phenolic compounds, had obvious antioxidant and antimicrobial activities (especially against Escherichia coli and Listeria monocytogenes), and significant inhibitory effects on lipase, α-amylase, α-glucosidase, and trypsin in vitro. Thus, the results showed that GGLPC may be used as a natural antioxidant and antibacterial agent, as well as drugs for the treatment of hyperlipidemia, diabetes, and inflammation-related diseases.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46010197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Manganese quantification in some Egyptian food items using inductively coupled plasma optical emission spectroscopy 电感耦合等离子体发射光谱法定量测定埃及食品中的锰
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-09-15 DOI: 10.1080/19476337.2022.2112298
Sameh M. Elghnam, Samar M Aborhyem, Y. Khedr
{"title":"Manganese quantification in some Egyptian food items using inductively coupled plasma optical emission spectroscopy","authors":"Sameh M. Elghnam, Samar M Aborhyem, Y. Khedr","doi":"10.1080/19476337.2022.2112298","DOIUrl":"https://doi.org/10.1080/19476337.2022.2112298","url":null,"abstract":"ABSTRACT The current study was conducted to measure the manganese content in nine different food groups. A cross-sectional study was designed; a total of 89 food items were randomly purchased from the main markets and hypermarkets in Alexandria Governorate, then digested by wet ashing procedure and finally analyzed using ICP-OES. The highest mean Mn value was obtained in the fat group (6.75 µg/g) compared to the other eight groups, followed by nuts (4.64 µg/g) and the protein-rich food group (4.52 µg/g), while meat and its products have the lowest mean of Mn (0.53 µg/g). Manganese content in food groups is strongly correlated with the food matrix, soil composition, and fortification process. Local butter, margarine, sunflower oil, corn oil, Scomberomorus commerson, poulty fish, pistachio, and walnuts had the highest content of manganese.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41421610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition 茶多酚通过减少肝脏铁沉积改善铜蓝蛋白敲除小鼠的葡萄糖代谢
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-09-12 DOI: 10.1080/19476337.2022.2112299
Lei Ying, Liu Yan, Zhou Huimin, Li Min, Zhang Xiaojuan, Wang Zhanjian, Zhou Yaru
{"title":"Tea polyphenols improve glucose metabolism in ceruloplasmin knockout mice via decreasing hepatic iron deposition","authors":"Lei Ying, Liu Yan, Zhou Huimin, Li Min, Zhang Xiaojuan, Wang Zhanjian, Zhou Yaru","doi":"10.1080/19476337.2022.2112299","DOIUrl":"https://doi.org/10.1080/19476337.2022.2112299","url":null,"abstract":"ABSTRACT The present study aimed to investigate the role of tea polyphenols (TP) playing in glucose metabolism in male ceruloplasmin knockout mice (CP −/− ), an iron-overloaded model. Compared to wild-type CP +/+ mice, CP −/− mice exhibited hyperglycemia, insulin resistance and excess iron deposition in liver tissue. Increased hepatic oxidative stress (P＜0.05), apoptosis, and reduced gene expression of insulin receptor substrate 2 (IRS2) and glucose transporter 2 (GLUT2) were found in CP −/− mice (P＜0.05). TP treatment may ameliorate hepatic iron overload, oxidative stress and apoptosis, improve insulin sensitivity by upregulating IRS2 and GLUT2 expressions. TP administration could improve glucose homeostasis in CP −/− mice by alleviating hepatic iron-overload, oxidative stress, hepatocyte apoptosis, and restoring insulin signaling pathway. GRAPHICAL ABSTRACT","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45016385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions 从黄鳍金枪鱼（Thunnus albacares）皮中提取的明胶的膜分离：对其分子大小和凝胶性质的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-09-09 DOI: 10.1080/19476337.2022.2107707
M. Montero, Óscar G. Acosta, Ana I. Bonilla
{"title":"Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions","authors":"M. Montero, Óscar G. Acosta, Ana I. Bonilla","doi":"10.1080/19476337.2022.2107707","DOIUrl":"https://doi.org/10.1080/19476337.2022.2107707","url":null,"abstract":"ABSTRACT Membrane separation technologies allow the implementation of environmentally friendly and cost-effective processes to separate fine particles and molecules. Fractionation process of proteins from tuna skin gelatin was performed in four consecutive filtration steps using four membranes with pore diameters of 800 nm, 100 nm, 50 nm, and 20 nm. The retentates obtained from all membranes exhibited a similar protein size distribution. Gel strength and gelling and melting temperatures did not differ significantly among the tuna skin gelatin and the four retentates (p > .05). The permeate from the 20 nm pore diameter membrane exhibited significantly lower gelling properties than the other fractions (p < .05). The retentates of the four membranes presented gel strength values between 228 and 440 g. Gelling and melting temperatures from retentates and tuna skin gelatin ranged from 10.0 to 13.4°C and 18.0 to 20.6°C, respectively.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49523334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants 拉曼光谱研究三种氧化剂对米糠蛋白结构的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-08-22 DOI: 10.1080/19476337.2022.2107705
Linyi Zhou, M. Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo, Bailiang Li
{"title":"Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants","authors":"Linyi Zhou, M. Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo, Bailiang Li","doi":"10.1080/19476337.2022.2107705","DOIUrl":"https://doi.org/10.1080/19476337.2022.2107705","url":null,"abstract":"ABSTRACT The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH), acrolein, and malondialdehyde (MDA) are chosen for lipid peroxidation. Incubation of RBP with the increasing concentration of three oxidants resulted in a gradual generation of protein carbonyl derivatives. It can be deduced from the Raman spectra that a low concentration of AAPH and acrolein both decreased the percentage of α-helix and β-sheet, which increased with MDA concentration. The Raman intensities of tryptophan residues of oxidized RBP by AAPH and acrolein, both initially increased and then decreased with oxidation concentration. After MDA treatment, the Raman intensities corresponding to Trp residues and Tyr doublet ratio of RBP were increased and then decreased, and decreased and then increased with oxidation concentration, respectively. The structural change induced by RBP oxidation with the Raman Spectroscopy can aid in refining the function of RBP characteristics and control the adjustment of the storage condition.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42892176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems 不同稳定体系中草药甜酱的流变学和摩擦学特性
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2022-08-22 DOI: 10.1080/19476337.2022.2107706
Aunchalee Aussanasuwannakul, K. Pondicherry, J. Saengprakai
{"title":"Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems","authors":"Aunchalee Aussanasuwannakul, K. Pondicherry, J. Saengprakai","doi":"10.1080/19476337.2022.2107706","DOIUrl":"https://doi.org/10.1080/19476337.2022.2107706","url":null,"abstract":"ABSTRACT Rheological and tribological analyses were compared between two polysaccharide-based stabilizing systems (xanthan gum and corn syrup) of a traditional herbal sweet sauce. Imitative testing showed that XG sauces have a greater surface stickiness but lower stringiness than CS sauces. Oscillatory (O) shear tests showed that XG sauce exhibited greater gel strength and elasticity. Between the frequency range 100.0–0.1 rad/s, both sauces showed weak gel characteristics and long-term stability to sedimentation. In rotational (R) shear tests, both sauces displayed the shear-thinning flow behavior. The XG sauce had a higher consistency index (K) and a slightly lower flow behavior index (n). In time-dependent O/R/O measurements, XG sauce showed a lower viscosity under high shear but higher regeneration after 40 s; structural elasticity was comparable under low shear. Type of stabilizing system affected boundary and hydrodynamic lubrication regimes; CS sauce showed greater potential to lower the friction between interacting surfaces.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48599261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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