The effect of purine content on sensory quality of pork

Huang, Cong; Zheng, Min; Huang, Yongjun; Liu, Xianxian; Zhong, Liepeng; Ji, Jiuxiu; Zhou, Lisheng; Zeng, Qiaoying; Ma, Junwu; Huang, Lusheng

doi:10.1016/j.meatsci.2020.108346

Cited by 10 publications

(7 citation statements)

References 23 publications

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“…Recently, Wojciak, et al [ 17 ] compared the differences in the chemical compositions of organic and conventional pork and found that the contents of protein and some mineral compounds could be considered the key indices to distinguish organic pork cuts from their conventional counterparts. Huang, et al [ 18 ] reported that the purine content is related to tenderness, juiciness, and some sensory qualities of pork. The physicochemical properties and sensory quality of the prepared pork chops were taken as indices to evaluate the effects of L-arginine and L-lysine on the quality attributes of the prepared pork chops.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Zhang

et al. 2022

Foods

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To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP) were superior to other breeds. The fat content and essential amino acids (EAA) of Yihao native pork (YNP) were significantly (p < 0.05) higher than in other breeds. The protein content, the total amount of amino acids, and perceptible flavor of Tibetan black pork (TBP) were higher than in other breeds. The protein nutrition profiles of manor black pork (MBP) and TBP were better than in others. The equivalent umami concentration (EUC) value of white pork (WP) was significantly (p < 0.05) higher than in others; however, the health risk of its fatty acid content was higher. There were unique protein and flavor chemicals in YNP, TBP, and PPP, which may be useful for distinguishing their authenticity.

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Section: Introductionmentioning

confidence: 99%

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Zhang

et al. 2022

Foods

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“…Since adenine and guanine are the major nucleic acids found in food such as vegetables, which are little responsible for hyperuricemia. In contrast, the nucleic acid of meat products, fish, and shrimp is mainly composed of inosine, and the nucleic acid of beer is mainly composed of guanosine [10,27] . Moreover, purines are not as easily absorbed by the gut as nucleosides.…”

Section: Discussionmentioning

confidence: 99%

A novel strain of Levilactobacillus brevis PDD-5 isolated from salty vegetables has beneficial effects on hyperuricemia through anti-inflammation and improvement of kidney damage

Xu¹,

Tu²,

Fan³

et al. 2024

Food Science and Human Wellness

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Hyperuricemia is a metabolic disorder caused by abnormal purine metabolism, resulting in abnormally high serum uric acid. In this study, a novel Levilactobacillus brevis PDD-5 isolated from salty vegetables was verified with the function of alleviating hyperuricemia. The relevant effects of L. brevis PDD-5 in lowering uric acid were analyzed by in vitro and in vivo experiments. The results showed that the L. brevis PDD-5 has (68.86 ± 15.46)% of inosine uptake capacity and (95.75 ± 3.30)% of guanosine uptake capacity in vitro. Oral administration of L. brevis PDD-5 to hyperuricemia rats reduced uric acid, creatinine, and urea nitrogen in serum, as well as decreased inosine and guanosine levels in the intestinal contents of rats. Analysis of relevant markers in the kidney by ELISA kits revealed that L. brevis PDD-5 alleviated oxidative stress and inflammation. Moreover, the gene expression of URAT1 and GLUT9 was down-regulated, and the gene expression of OAT1 was up-regulated after treatment with L. brevis PDD-5. Western blot analysis showed that L. brevis PDD-5 alleviated hyperuricemia-induced kidney injury through the NLRP3 pathway. These findings suggest that L. brevis PDD-5 can lower uric acid, repair kidney damage, and also has the potential to prevent uric acid nephropathy.

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“…Hypoxanthine is a naturally occurring purine compound that is a minor component of the nucleoside inosine in transit RNA ( Lawal & Adeloju, 2012 ). Hypoxanthine has been shown to be a breakdown product of ATP during meat spoilage and is often used to judge the freshness of meat ( Huang, Zheng, & Huang, 2021 ). Also in milk, high hypoxanthine content means that the ATP in the milk is broken down and produces a characteristic bitter taste that affects the taste.…”

Section: Discussionmentioning

confidence: 99%