Untargeted-metabolomics differentiation between poultry samples slaughtered with and without detaching spinal cord

Chicken meat is among the common and relatively inexpensive source of protein consumed worldwide from the poultry industry. Many communities show concern regarding the procedure of slaughtering animals for meat consumption due to ethical, religious, or cultural reasons. Liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) based untargeted metabolomics of 40 chicken meat samples were evaluated to differentiate meat samples based on slaughtering methods. Samples were grouped into, Zabiha (cutting neck without detaching spinal cord) and Non-Zabiha (completely detaching neck). A volcano plot reveals at least 150 features found significantly different between the two groups having ≥ 2-fold changes in intensities with p-values ≤ 0.05. Among them 05 identified and 25 unidentified metabolites have clear differences in peak intensities. The identified features can be employed to differentiate meat obtained from different slaughtering methods. A characteristic pattern based on principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) was observed among the groups. The results will benefit Halal certification, food safety, and security agencies to curb food fraud.     

核磁共振技术测试不同性别大鼠尿液代谢物的研究

采用核磁共振波谱技术测试不同性别大鼠尿液代谢物,分析性别因素对大鼠尿液代谢成分的影响.大鼠尿液核磁共振氢谱（1HNMR谱）结果采用主成分分析（principal component analysis,PCA）和正交偏最小二乘判别分析（orthogonal to partial least squares discriminant analysis,OPLS-DA）方法分析,得到不同性别大鼠尿液中的差异性代谢物.PCA分析结果显示2组尿液代谢成分有明显的差异,进一步进行OPLS-DA分析可以判别出2组尿液中具有差异性的代谢物.结果显示,雌性大鼠尿液中的丙氨酸、缬氨酸、鸟氨酸等氨基酸类以及乙酸、硫胺、氨基马尿酸、苯乙胺、氧氨嘧啶等代谢物含量高于雄性大鼠,差异有统计学意义（p〈0.05）.雄性大鼠尿液中的甲胺、二甲胺、三甲胺、肌酸酐、尿囊素、延胡索酸、甲酸等代谢物则明显高于雌性大鼠,差异有统计学意义（p〈0.05）.性别因素对大鼠尿液中的代谢成分有一定的影响.     

Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by ¹H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression.     

支持向量机结台主成分分析辅助激光诱导击穿光谱技术识别鲜肉品种

为提高激光诱导击穿光谱技术(Laser-induced breakdown spectroscopy,LIBS)对鲜肉品种的识别率,采用支持向量机结合主成分分析算法辅助LIBS技术对鲜肉品种进行识别.对鲜肉切片用载玻片压平,采用LIBS技术对鲜肉组织(猪肉、牛肉和鸡肉)表面进行光谱数据的采集,每种鲜肉采集150幅光谱并进行随机排列,取前75幅光谱作为训练集建立模型,后75幅作为测试集测试建模结果.研究选取K、Ca、Na、Mg、Al、H、O等元素的49条归一化谱线数据进行主成分分析,并用所得数据建立支持向量机分类模型.结果表明,通过主成分分析降维,输入变量从49个优化减少到18个,模型建模速度从88.91 s降至55.52 s,提高了支持向量机的建模效率;并使预测集的平均识别率提高到89.11%.本研究为激光诱导击穿光谱技术在鲜肉品种快速分类领域提供了方法和数据参考.     

Immunoassay kit used to detect the presence of bovine material in processed foods

The Tepnel Bio Kit for the detection of beef in cooked foods was assessed to determine its validity in demonstrating if food being imported into New Zealand contains beef material. The test suffered no interference from the presence of other common nonbovine species meats accepted as food within New Zealand and it detected beef in cooked samples of mixed meats when the proportion of beef in the mixture was >2 or >1%, depending on other meat species present. The documentation supplied with the kit indicates that the specific proteins it measures in cooked beef are stable to 130 degrees C. This was confirmed in the literature when the kit was used to test meat and bone meal cooked to at least 133 degrees C. However, our results showed these proteins to be much less stable when heated to elevated temperatures in moist food under pressure, and samples containing beef ceased to be positive by the immunoassay test after being autoclaved to 121 degrees C. This suggests that the test may not be able to detect even relatively high levels of beef in low-acid canned foods, which are normally retorted under pressure to approximately 121 degrees C.     

Chemometric Analysis of Fatty Acid Composition of Raw Chicken,Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.     

Development and Validation of a Modified QuEChERS Method for the Analysis of Bisphenols in Meats by UPLC-MS/MS

A reliable and affordable QuEChERS (quick, easy, cheap, effective, rugged, and safe) methodology in combination with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC–MS/MS) was successfully developed and validated for the determination of eight bisphenols (BPs) residues containing in meats (chicken, duck, beef, pork, fish, shrimp, and mutton). A novel QuEChERS method optimization was carried out in terms of process efficiency (PE), matrix effect (ME), and extraction recovery (RE). After a simple vortex extraction of the samples with acetonitrile, 1 g sodium acetate was used for salting out (NaAC), and 100 mg primary secondary amine (PSA) purifying reagents were used for purification. The properties of the sorbents were assessed by the obtained parameters, such as matrix effect (ME), linearity, sensitivity, accuracy, and precision. Under the optimal conditions, BPs were well separated on an ACQUITY UPLC BEH ® C₁₈ column in 8 min by gradient elution, and exhibited a good linear relationship (R²?>?0.9988) in the linear range. Moreover, the limits of detection (LODs) and the limits of quantification (LOQs) were located in the range of 0.01– 0.11 μg/kg and 0.03 – 0.37 μg/kg, respectively. The developed method was satisfactory in terms of accuracy (relative recoveries: 76.1% – 113.7%) and precision (relative standard deviations below 10.3%). Finally, the developed method was successfully employed to identify and quantify BPs residues in 28 real meat samples. The proposed QuEChERS-UPLC–MS/MS method is simple, high efficiency, cost-effective, practical, and susceptible to being implemented in routine laboratories to quickly detect the BPs in meats (chicken, duck, beef, pork, fish, shrimp, and mutton). In this sense, the method is useful for obtaining BPs residue data to evaluate the contamination status of BPs in meat food and provide scientific support for scientific supervision.

     

Metabolite Fingerprinting Using 1H-NMR Spectroscopy and Chemometrics for Classification of Three Curcuma Species from Different Origins

Curcuma longa, Curcuma xanthorrhiza, and Curcuma manga have been widely used for herbal or traditional medicine purposes. It was reported that turmeric plants provided several biological activities such as antioxidant, anti-inflammatory, hepatoprotector, cardioprotector, and anticancer activities. Authentication of the Curcuma species is important to ensure its authenticity and to avoid adulteration practices. Plants from different origins will have different metabolite compositions because metabolites are affected by soil nutrition, climate, temperature, and humidity. ¹H-NMR spectroscopy, principal component analysis (PCA), and orthogonal projections to latent structures-discriminant analysis (OPLS-DA) were used for authentication of C. longa, C. xanthorrhiza, and C. manga from seven different origins in Indonesia. From the ¹H-NMR analysis it was obtained that 14 metabolites were responsible for generating classification model such as curcumin, demethoxycurcumin, alanine, methionine, threonine, lysine, alpha-glucose, beta-glucose, sucrose, alpha-fructose, beta-fructose, fumaric acid, tyrosine, and formate. Both PCA and OPLS-DA model demonstrated goodness of fit (R² value more than 0.8) and good predictivity (Q² value more than 0.45). All OPLS-DA models were validated by assessing the permutation test results with high value of original R² and Q². It can be concluded that metabolite fingerprinting using ¹H-NMR spectroscopy and chemometrics provide a powerful tool for authentication of herbal and medicinal plants.     

The use of direct probe mass spectrometry for the differentiation of meat species

Two studies were performed in which samples of freeze-dried meat from different species were subjected to replicate analysis by direct probe mass spectromety (DPMS). In the first study samples were obtained from six different muscles from each of three animal species, cattle, chicken and rabbit. In the second study one sample was taken from each of four individual animals from each of six species, cattle, chicken, horse, pig, rabbit and sheep. The spectra were analysed by statistical procedures which determined the ions responsible for the greatest degree of discrimination and the intersample relationships were displayed either as a two-dimensional scatter diagram or non-linear map. The results showed that DPMS was able to differentiate the species of origin of these meats. The reliability of the analysis procedures was tested with further replicates, not included in the original data analysis, which were treated as unknowns and also by using other data analysis techniques which did not require prior knowledge of the groups involved. The test samples fitted extremely well into their respective groups and there was very good agreement between the results from the defined and non-defined data.     

Report by the Analytical Methods Committee. Nitrogen factors for chicken meat

Recent studies have raised doubts about the relevance of the nitrogen factors for chicken meat recommended by the Analytical Methods Committee in 1963 when applied to the chicken meat currently being processed. The Nitrogen Factors Sub-Committee was asked to carry out a reappraisal of the chemical composition of chicken meat. It was informed that the majority of meat produced in the UK came from either of the breeds Ross or Cobb and one or other of the categories broilers (male or female, killed at 5 weeks), heavy broilers (male, killed at 7/8 weeks) and hens. Selected birds from these categories were dissected into samples representing breast, leg, thigh, other meats and skin and these were analysed for fat, moisture, nitrogen, ash and hydroxyproline content. The separate results for breast, leg, thigh, skin and other meats were combined mathematically to give figures for whole birds. From these results it was possible to recommend nitrogen factors for the individual joints and for the entire carcases, with and without skin, for broilers and hens. These factors are lower than those recommended in 1963.     

Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats

The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and organic) were evaluated by gas chromatography-olfactometry and were identified by gas chromatography-mass spectrometry. The volatile compounds were isolated in a model mouth system. Gas chromatography-olfactometry was performed by a group of eight assessors using the detection frequency methodology. The odours of the detected compounds were described as well. Eighty-one volatile compounds were identified, 11 compounds of which possessed odour activity in the first beef sample and 14 of which in the second meat sample. Ten volatile flavour compounds were common to both: methanethiol, dimethyl sulphide, 2-butanone, ethyl acetate, 2- and 3-methylbutanal, an unknown compound, 2-octanone, decanal and benzothiazole. Two unknown compounds were only detected in the first sample while 2,3-pentanedione, 4-methyl-3-penten-2-one, 2-heptanone, dimethyl trisulphide and nonanal were only perceived in the second beef. Significant differences in terms of detection frequency, odour characteristics and in nature of the volatile flavour compounds were emphasised between the two samples.     

Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study

Ten laboratories participated in a collaborative study to determine the total moisture and fat in raw and processed meat products by microwave drying and nuclear magnetic resonance (NMR) spectroscopy. Meat products were prepared following the AOAC Method and analyzed using CEM Corp.'s SMART Trac Moisture and Fat Analysis system. SMART Trac provides moisture results by measuring the weight loss on drying by microwave energy. The dried sample is then analyzed by NMR spectrometry for fat content. Moisture and fat results are displayed and reported by the SMART Trac as a percentage (g/100 g). Microwave drying is an AOAC-approved reference method (Method 985.14), Moisture in Meat and Poultry Products. NMR spectrometry is a secondary technique used to determine the concentration of various constituents in biological, organic, or chemical samples. The study design was based on Youden's matched pair principle for collaborative tests. For the purposes of this study, 10 laboratories each tested 10 Youden matched pairs, for a total of 20 samples. The study samples represented a range of products processed daily in plant operations. Included were raw meat samples (beef, pork, chicken, and turkey) as well as processed meats (beef hot dog, pork sausage, and ham). The total moisture content of the undiluted samples, as received for the purposes of this study, was determined by AOAC Method 950.46 and ranged from 54.03 to 74.99%. The total fat content of the undiluted samples was determined by AOAC Method 960.39 and ranged from 1.00 to 29.79%. Statistical analysis of study results for total moisture yielded a relative standard deviation for repeatability (RSDr) range of 0.14 to 0.95% and a relative standard deviation for reproducibility (RSDR) range of 0.26 to 0.95%. Statistical analysis for total fat yielded similar RSDr and RSDR range of 0.74 to 4.08%. Results for turkey had higher RSDr and RSDR values, both at 12.6%, due to low fat content and possibly to the separation of the samples observed by some of the collaborators. Results demonstrate that microwave drying with NMR is a rapid, practical method providing results equivalent to AOAC Methods 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction) in raw and processed meat products.     

Metabolic profiling of yeast culture using gas chromatography coupled with orthogonal acceleration accurate mass time-of-flight mass spectrometry: Application to biomarker discovery

Yeast and yeast cultures are frequently used as additives in diets of dairy cows. Beneficial effects from the inclusion of yeast culture in diets for dairy mammals have been reported, and the aim of this study was to develop a comprehensive analytical method for the accurate mass identification of the ‘global’ metabolites in order to differentiate a variety of yeasts at varying growth stages (Diamond V XP, Yea-Sacc and Levucell). Microwave-assisted derivatization for metabolic profiling is demonstrated through the analysis of differing yeast samples developed for cattle feed, which include a wide range of metabolites of interest covering a large range of compound classes. Accurate identification of the components was undertaken using GC-oa-ToFMS (gas chromatography-orthogonal acceleration-time-of-flight mass spectrometry), followed by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) for data reduction and biomarker discovery. Semi-quantification (fold changes in relative peak areas) was reported for metabolites identified as possible discriminative biomarkers (p-value <0.05, fold change >2), including d-ribose (four fold decrease), myo-inositol (five fold increase), l-phenylalanine (three fold increase), glucopyranoside (two fold increase), fructose (three fold increase) and threitol (three fold increase) respectively.     

Identification of low level gamma-irradiation of meats by high sensitivity comet assay

The detection of low levels of irradiation in meats (pork, beef, and chicken) using the new comet assay was investigated in order to assess the capability of the procedure. The new assay includes a process that improves its sensitivity to irradiation and a novel evaluation system for each slide (influence score and comet-type distribution). Samples used were purchased at retailers and were irradiated at 0.5 and 2 kGy at 0°C. The samples were processed to obtain comets. Slides were evaluated by typing comets, calculating the influence score and analyzing the comet-type distribution chart of shown on the slide. Influence scores of beef, pork, and chicken at 0 kGy were 287(SD=8.0), 305 (SD=12.9), and 320 (SD=21.0), respectively. Those at 500 Gy, were 305 (SD=5.3), 347 (SD=10.6), and 364 (12.6), respectively. Irradiation levels in food were successfully determined. Sensitivity to irradiation differed among samples (chicken>pork>beef).     

基于1H-NMR的模式识别方法应用于异常黑胆质糖尿病患者的尿液代谢组学研究

探讨核磁共振氢谱结合模式识别方法应用于异常黑胆质糖尿病患者的尿液代谢组研究可行性。对32 例异常黑胆质糖尿病患者和29 例健康人尿液进行核磁共振氢谱检测,采用主成分分析(principal component analysis, PCA)、偏最小二乘法判别分析(partial least squares dis-criminant analysis, PLS-DA)、正交偏最小二乘法判别分析(orthogonal to partial least squares discriminant analysis,OPLS-DA)进行模式识别分析,比较3种模式识别方法的判别能力。运用3种模式识别均可以对2组数据进行有效的区分,但OPLS-DA较PCA、P[1]LS-DA更加有效,不仅提高了模式识别方法的判断能力,可以清楚的判断两组中有差异的代谢物。基于核磁共振氢谱结合模式识别分析方法可以为异常黑胆质糖尿病代谢标志物的寻找提供理论依据。OPLS-DA的模式识别方法较其它2种方法更具优势,在揭示维医理论本质上有着广阔的应用前景。     

基于HPLC/Q-TOF MS的4种农药联合暴露人群的代谢组学研究

采用基于高效液相色谱-飞行时间质谱联用(HPLC-TOF MS)的代谢组学方法,研究了啶虫脒、高效氯氟氰菊酯、联苯菊酯、甲氨基阿维菌素苯甲酸盐4种农药联合暴露所致的施药人群尿液中内源性代谢物的变化。采集30位农民喷洒4种复合农药前和喷洒农药期1,3,5,7 d的尿液进行检测。提取正常尿液中常见代谢物并通过质控样品评价手段进行分析,结果表明该方法具有良好的稳定性和精密度,可用于尿液中代谢物分析。多变量分析结果表明,暴露人群施药前后尿液的代谢物含量存在较大差异。对选取的36个差异离子进行鉴定,确定了8个生物标志物的结构。结果显示联合暴露组人群尿液中多巴胺、5-羟色胺、酪氨酸、色氨酸、牛磺酸和马尿酸的含量显著下降;犬尿素和肌酸的含量显著上升。4种农药联合暴露导致接触人群尿液中色氨酸代谢途径的中间产物含量降低,肝代谢和能量代谢相关的代谢物蓄积,可能与神经系统和肝脏功能的受损有关。     

Monitoring of chicken meat freshness by means of a colorimetric sensor array

A new optoelectronic nose to monitor chicken meat ageing has been developed. It is based on 16 pigments prepared by the incorporation of different dyes (pH indicators, Lewis acids, hydrogen-bonding derivatives, selective probes and natural dyes) into inorganic materials (UVM-7, silica and alumina). The colour changes of the sensor array were characteristic of chicken ageing in a modified packaging atmosphere (30% CO(2)-70% N(2)). The chromogenic array data were processed with qualitative (PCA) and quantitative (PLS) tools. The PCA statistical analysis showed a high degree of dispersion, with nine dimensions required to explain 95% of variance. Despite this high dimensionality, a tridimensional representation of the three principal components was able to differentiate ageing with 2-day intervals. Moreover, the PLS statistical analysis allows the creation of a model to correlate the chromogenic data with chicken meat ageing. The model offers a PLS prediction model for ageing with values of 0.9937, 0.0389 and 0.994 for the slope, the intercept and the regression coefficient, respectively, and is in agreement with the perfect fit between the predicted and measured values observed. The results suggest the feasibility of this system to help develop optoelectronic noses that monitor food freshness.     

Direct detection of trimethylamine in meat food products using ion mobility spectrometry

Biogenic amines are degradation products generated by bacteria in meat products. These amines can indicate bacterial contamination or have a carcinogenic effect to humans consuming spoiled meats; therefore, their rapid detection is essential. Trimethylamine (TMA) is a good target for the detection of biogenic amines because its volatility. TMA was directly detected in meat food products using ion mobility spectrometry (IMS). TMA concentrations were measured in chicken meat juice for a quantitative evaluation of the meat decaying process. The lowest detected TMA concentration in chicken juice was 0.6 ± 0.2 ng and the lowest detected signal for TMA in a standard aqueous solution was 0.6 ng. IMS data were processed using partial least squares (PLS) and Fuzzy rule-building expert system (FuRES). Using these two chemometric methods, trimethylamine concentrations of different days of meat spoilage can be separated, indicating the decaying of meat products. Comparing the two methods, FuRES provided a better classification of different days of meat spoilage.     

顶空气相色谱法快速测定肉及肉制品中乙烯利的残留量

利用乙烯利在碱性水溶液中受热能够快速分解成乙烯的特性,建立了顶空气相色谱法快速测定乙烯利在肉及肉制品中残留量的方法。在样品中添加碱液后恒温加热,吸取顶空瓶中的上层气体,采用石英毛细管色谱柱分离,氢火焰离子化检测器测定。该方法的检测限为0.01mg/kg,回收率为90.9%～96.0%,相对标准偏差为3.5%～8.5%。适用于猪肉、牛肉、鸡肉等肉及肉制品中乙烯利残留量的检测。     

An integrated digital polymerase chain reaction chip for multiplexed meat adulteration detection

Meat adulteration detection is a common concern of consumers. Here, we proposed a multiplex digital polymerase chain reaction method and a low-cost device for meat adulteration detection. Using a polydimethylsiloxane microfluidic device, polymerase chain reaction reagents could be pump-free loaded into microchambers (40 × 40 chambers) automatically. Due to the independence of multiplex fluorescence channels, deoxyribonucleic acid templates extracted from different animal species could be distinguished by one test. In this paper, we designed primers and probes for four types of meat (beef, chicken, pork, and duck) and labeled each of the four fluorescent markers (hexachlorocyclohexane [HEX], 6-carboxyfluorescein [FAM], X-rhodamine [ROX], and cyanine dyes 5 [CY5]) on the probes. Specific detection and mixed detection experiments were performed on four types of meat, realizing a limit of detection of 3 copies/µL. A mixture of four different species can be detected by four independent fluorescence channels. The quantitative capability of this method is found to meet the requirements of meat adulteration detections. This method has great potential for point-of-care testing together with portable microscopy equipment.