A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products

2014 ◽  
Vol 86 (5) ◽  
pp. 547-552 ◽  
Author(s):  
Jun-ichi Wakamatsu ◽  
Naoko Murakami ◽  
Takanori Nishimura
Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1583
Author(s):  
Md. Kauser-Ul-Alam ◽  
Yu Toba ◽  
Shoji Hioki ◽  
Toru Hayakawa ◽  
Haruto Kumura ◽  
...  

This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with Lactococcus lactis subsp. cremoris and Leuconostoc lactis. However, a brown color was observed on the surface of the sausage inoculated with Lactobacillus spp. The redness of Lactococcus lactis subsp. cremoris-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by Lactococcus lactis subsp. cremoris due to the aerobic formation of ZnPP. Therefore, Lactococcus lactis subsp. cremoris can be used to improve the color of fermented meat products.


Meat Science ◽  
2020 ◽  
Vol 161 ◽  
pp. 107989 ◽  
Author(s):  
Jun-ichi Wakamatsu ◽  
Hotaka Kawazoe ◽  
Momo Ohya ◽  
Toru Hayakawa ◽  
Haruto Kumura

2018 ◽  
Vol 82 ◽  
pp. 110-121 ◽  
Author(s):  
Noemí Echegaray ◽  
Belén Gómez ◽  
Francisco J. Barba ◽  
Daniel Franco ◽  
Mario Estévez ◽  
...  

Meat Science ◽  
2018 ◽  
Vol 135 ◽  
pp. 46-53 ◽  
Author(s):  
Hannelore De Maere ◽  
Sylvie Chollet ◽  
Jos De Brabanter ◽  
Chris Michiels ◽  
Hubert Paelinck ◽  
...  

1990 ◽  
Vol 105 (2) ◽  
pp. 245-254 ◽  
Author(s):  
E. A. Szabo ◽  
P. M. Desmarchelier

SUMMARYNinety-six isolates of presumptive or confirmedListeria monocytogeneswere obtained from local clinical (30 isolates) or food laboratories (66 isolates). Minimal biochemical analysis identified only 80% of these isolates asL. monocytogenesthe remaining includedL. seeligeri, 1%, or the non-haemolyticL. innocua, 19%. The 27 clinical and 50 food isolates, mainly from meat products, frozen confectionaries, and cheeses, confirmed asL. monocytogeneswere compared biochemically and serologically. Twenty-one isolates, including some strains ofL. innocuaandL. seeligeri, were examined for pathogenicity in immunocompromized mice and 44 typed using bacterial restriction endonuclease DNA analysis (BRENDA). Only isolates ofL. monocytogeneswere found to be pathogenic. Biovar-typing of the isolates was unreliable and provided poor discrimination. Serogroups 1/2 and 4 predominated among clinical and food isolates and BRENDA provided better discrimination among isolates. Ten stable and reproducible restriction patterns were observed among theListeriasp. isolates studied. Overall, a combination of techniques gave the best discrimination and indicated their potential for use as epidemiological tools.


Diagnostics ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 151
Author(s):  
Elena Di Pierro ◽  
Francesca Granata ◽  
Michele De Canio ◽  
Mariateresa Rossi ◽  
Andrea Ricci ◽  
...  

Erythropoietic protoporphyria (EPP) and X-linked protoporphyria (XLP) are inherited disorders resulting from defects in two different enzymes of the heme biosynthetic pathway, i.e., ferrochelatase (FECH) and delta-aminolevulinic acid synthase-2 (ALAS2), respectively. The ubiquitous FECH catalyzes the insertion of iron into the protoporphyrin ring to generate the final product, heme. After hemoglobinization, FECH can utilize other metals like zinc to bind the remainder of the protoporphyrin molecules, leading to the formation of zinc protoporphyrin. Therefore, FECH deficiency in EPP limits the formation of both heme and zinc protoporphyrin molecules. The erythroid-specific ALAS2 catalyses the synthesis of delta-aminolevulinic acid (ALA), from the union of glycine and succinyl-coenzyme A, in the first step of the pathway in the erythron. In XLP, ALAS2 activity increases, resulting in the amplified formation of ALA, and iron becomes the rate-limiting factor for heme synthesis in the erythroid tissue. Both EPP and XLP lead to the systemic accumulation of protoporphyrin IX (PPIX) in blood, erythrocytes, and tissues causing the major symptom of cutaneous photosensitivity and several other less recognized signs that need to be considered. Although significant advances have been made in our understanding of EPP and XLP in recent years, a complete understanding of the factors governing the variability in clinical expression and the severity (progression) of the disease remains elusive. The present review provides an overview of both well-established facts and the latest findings regarding these rare diseases.


2014 ◽  
Vol 57 (5) ◽  
pp. 192-198 ◽  
Author(s):  
H. P. Tiwari ◽  
P. K. Banerjee ◽  
R. Sharma ◽  
S. K. Haldar ◽  
P. C. Joshi

2000 ◽  
Vol 278 (4) ◽  
pp. L779-L784 ◽  
Author(s):  
Theresa R. Grover ◽  
Robyn L. Rairigh ◽  
Jeanne P. Zenge ◽  
Steven H. Abman ◽  
John P. Kinsella

As observed with nitric oxide (NO), carbon monoxide (CO) binds and may activate soluble guanylate cyclase and increase cGMP levels in smooth muscle cells in vitro. Because inhaled NO (INO) causes potent and sustained pulmonary vasodilation, we hypothesized that inhaled CO (ICO) may have similar effects on the perinatal lung. To determine whether ICOcan lower pulmonary vascular resistance (PVR) during the perinatal period, we studied the effects of ICOon late-gestation fetal lambs. Catheters were placed in the main pulmonary artery, left pulmonary artery (LPA), aorta, and left atrium to measure pressure. An ultrasonic flow transducer was placed on the LPA to measure blood flow to the left lung. After baseline measurements, fetal lambs were mechanically ventilated with a hypoxic gas mixture (inspired O2fraction < 0.10) to maintain a constant fetal arterial [Formula: see text]. After 60 min (baseline), the lambs were treated with ICO[5–2,500 parts/million (ppm)]. Comparisons were made with INO(5 and 20 ppm) and combined INO(5 ppm) and ICO(100 and 2,500 ppm). We found that ICOdid not alter left lung blood flow or PVR at any of the study doses. In contrast, low-dose INOdecreased PVR by 47% ( P < 0.005). The combination of INOand ICOdid not enhance the vasodilator response to INO. To determine whether endogenous CO contributes to vascular tone in the fetal lung, zinc protoporphyrin IX, an inhibitor of heme oxygenase, was infused into the LPA in three lambs. Zinc protoporphyrin IX had no effect on baseline PVR, aortic pressure, or the pressure gradient across the ductus arteriosus. We conclude that ICOdoes not cause vasodilation in the near-term ovine transitional circulation, and endogenous CO does not contribute significantly to baseline pulmonary vascular tone or ductus arteriosus tone in the late-gestation ovine fetus.


Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1044 ◽  
Author(s):  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.


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