Amino acids serve as the fundamental building blocks of proteins which play crucial roles in various biological processes. However, there is a relative scarcity of comprehensive analysis regarding the variation of amino acids in donkey milk during different lactation periods and within different domains. Hence, we thoroughly examine the composition of both free and insoluble-proteome amino acids in donkey colostrum (DC) and donkey mature milk (DM). Our investigation includes an assessment of their nutritional significance, flavor analysis, metabolic pathways, and interactions across various lactation stages . Through nutritional assessment , we found that DC and DM exhibit excellent nutritional value . Both kinds of milk possess a delightful taste profile, with the majority of flavors concentrated in the realm of “savory umami” and “sweet-savory”. The most significant pathway of differentially expressed amino acids for both free and insoluble-proteome amino acids groups was “valine, leucine , and isoleucine biosynthesis”. These findings deepen our comprehension of the varying amino acid compositions within donkey milk across different lactation stages, paving the way for future research directions in developing functional foods utilizing donkey milk as a source.
With the improvement of the quality of life, the assessment of total antioxidant capacity (TAC) has attracted much attention in the field of a healthy diet, food analysis, or health guidelines. In this work, Cu nanoparticles (NPs)/CoO/carbon nanofibers (CNFs) as a promising nanozyme for peroxidase (POD) mimicking was synthesized by electrospinning and carbonation. Subsequently, a colorimetric sensing platform is constructed for TAC assessment by using 3,3′,5,5′-tetramethylbenzidine (TMB) as a chromogenic substrate based on Cu NPs/CoO/CNFs under presence of H2O2. The enhanced POD catalytic efficiency of Cu NPs/CoO/CNFs for TMB oxidation (ox-TMB) was about 3.2-fold higher than that of bare Cu NPs/CNFs or CoO/NFs, which was ascribed to the synergistic catalytic effect and the generation of heterogeneous interfaces between Cu NPs and CoO in CNFs. When some antioxidants such as AA, FA, TA, and GA were introduced in the chromogenic system, ox-TMB was reduced to colorless TMB, allowing the subsequent assessment of TAC. The results show that the limits of detection toward AA, FA, TA, and GA were 8.7, 8.3, 2.7, and 2.4 μM, respectively. Moreover, this proposed method was used for the TAC assay in real samples including fresh juices and commercial beverages, which showed good promise in practical applications such as food nutrition assessment, food analysis, personalized nutrition intervention, or staple food research.
Cultured meat has attracted widespread interest and research due to its sustainable meat production through innovative technologies. Recently, studies have been carried out on manufacturing muscle or fat tissue for application in cultured meat, but it remains a challenge to engineer and produce cultured meat integrating both muscle and fat tissues. Herein, it is aimed to simultaneously assemble porcine muscle stem cells (pMuSCs) and adipose-derived mesenchymal stem cells (pAMSCs) by 3D bioprinting and to develop a co-differentiation approach to manufacture cultured streaky pork (CSP) with well-defined muscle and fat compositions. Previously, we have fabricated a collagen-chitosan composite hydrogel that efficiently supported the 3D proliferation and differentiation of pMuSCs. In this work, we first determined a composite hydrogel consisting of fibrinogen and sodium alginate for the 3D culture of pAMSCs. Next, for the two bioinks encapsulating pMuSCs and pAMSCs, respectively, we obtained the optimal cell loading number and printing parameters (pressure and speed) of an extrusion bioprinter and developed a co-differentiation approach that induced both myogenic differentiation of pMuSCs and adipogenic differentiation of pAMSCs. Furthermore, we fabricated meat-like 3D constructs by co-printing two bioinks and then induced both myogenesis and adipogenesis with the co-differentiation approach, thereby producing CSP containing both muscle and fat tissues. The textural and nutritional assessment demonstrated that the CSP possessed the cooking properties and eating qualities of meat products. This work provides innovative strategies and technical references for the production of cultured meat with tissue composition and spatial structure closer to real meat.
危险品化学品经营许可证（带存储）