Journal of Future Foods
·
2025
·
IF 7.2
Haohao Tang,Luyi Wang,Wanqiang Sun,Guocheng Du,Jingwen Zhou,Jian Chen,Xin Guan
Cultured meat provides a sustainable and safe alternative to traditional meat production by culturing animal cells in vitro . Cultured fat is an important component of cultured meat, contributing to its flavor, texture, and nutrition. Induced adipogenic differentiation is the most important step in the production of cultured fat, but conventional adipogenic inducer cocktails are complex and contain non-food-grade substances, which introduces a food safety risk for cultured meat products. Here we demonstrated that a food-grade substance, peanut oil (P-OIL), promoted adipogenic differentiation and lipid accumulation of bovine adipose-derived stem cells (bADSCs), based on which a simple and efficient approach was developed to produce cultured bovine fat. Mechanistic analysis showed that P-OIL upregulated genes involved in lipid synthesis and storage, such as PPARγ, CPT2 , and LPL , by activating the PPAR signaling pathway during adipogenesis. Notably, the lipid composition of cultured bovine fats generated using P-OIL induction was similar to that of fats obtained from farmed cattle, but free of trans -fatty acids. This study provides valuable insights into the production of safe, healthy, and nutritious cultured fats.
研究领域:
生物工程
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食品科学
·
细胞生物学
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产品关联
DOI
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
·
2024
·
IF 8.2
Hao Sun,Zhazheng He,Yao Gao,Yanhan Yang,Yachang Wang,Aihua Gu,Jin Xu,Yingyi Quan,Yang Yang
The early stage of heart development is highly susceptible to various environmental factors. While the use of animal models has aided in identifying numerous environmental risk factors, the variability between species and the low throughput limit their translational potential. Recently, a type of self-assembling cardiac structures, known as human heart organoids (hHOs), exhibits a remarkable biological consistency with human heart. However, the feasibility of hHOs for assessing cardiac developmental risk factors remains unexplored. Here, we focused on the cardiac developmental effects of core components of Glyphosate-based herbicides (GBHs), the most widely used herbicides, to evaluate the reliability of hHOs for the prediction of possible cardiogenesis toxicity. GBHs have been proven toxic to cardiac development based on multiple animal models, with the mechanism remaining unknown. We found that polyoxyethylene tallow amine (POEA), the most common surfactant in GBHs formulations, played a dominant role in GBHs' heart developmental toxicity. Though there were a few differences in transcriptive features, hHOs exposed to sole POEA and combined POEA and Glyphosate would suffer from both disruption of heart contraction and disturbance of commitment in cardiomyocyte isoforms. By contrast, Glyphosate only caused mild epicardial hyperplasia. This study not only sheds light on the toxic mechanism of GBHs, but also serves as a methodological demonstration, showcasing its effectiveness in recognizing and evaluating environmental risk factors, and deciphering toxic mechanisms.
研究领域:
毒理学
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干细胞生物学
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心脏病学
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环境科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
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IF 9.231
Yongkang Ye,Shuangshuang Ye,Zhangxiang Wanyan,Hao Ping,Zixun Xu,Shudong He,Xiaodong Cao,Xiangyang Chen,Wanwan Hu,Zhaojun Wei
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.
研究领域:
食品科学
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化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 2
·352
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IF 4.927
Shiqing Song,Feiting Zheng,Xiaoyan Tian,Tao Feng,Lingyun Yao,Min Sun,Lei Shi
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.Keywords:oxidized tallow;aroma-active compounds;solvent-assisted flavor evaporation;gas chromatography-olfactometry;partial least-squares regression
研究领域:
食品科学
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分析化学
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农业化学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）