Volatilomics and Lipidomics revealed flavoring mechanism in baijiu brewed from diverse Sorghum varieties.

Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum

In this research, it was aimed to determine some mineral contents of sorghum (Sorghum bicolor L.), sudangrass (Sorghum sudanense Staph.), Sorghum x sudangrass hybrid (Sorghum bicolor x Sorghum sudanense Stapf) and corn (Zea mays L.) cultivars grown as the second crop. Field experiments of the study was conducted under the ecological conditions of Siirt province in the Southeastern region of Turkey between 2016 and 2017. The plant material of the study consisted of two sorghum varieties (Master BMR and Rox), one sudangrass variety (Gozde-80), three sorghum x sudangrass hybrid (Forage King, Sugar Graze-II and Greengo) and three corn varieties (OSSK-644, Samada-07 and DKC6101). In the study, field trials were established with three replications according to randomized complete blocks experiment design. Phosphorus (P), potassium (K), calcium (Ca) and magnesium (Mg) analyzes were performed on the cultivars. According to the averages of two years of research, it was determined that P, K, Ca, Mg, Ca/P and K/Ca+Mg ratios of dry feed obtained from sorghum and corn varieties varied between 0.25-0.30%, 1.31-2.20%, 0.61-0.81%, 0.210-0.262%, 2.26-2.88, and 1.25-2.54 respectively. Sorghum and corn varieties were sufficient to meet the needs of animals in terms of forage K content; however, P, Ca and Mg ratios were below the limit values that should be in feed rations. Keywords: Phosphorus, Potassium, Calcium, Magnesium, Sorghum bicolor L., Zea mays L. DOI: 10.7176/JSTR/5-12-24

Objectives: The aim of the study was to investigate the effects of "Masakwa" sorghum in place of maize as energy sources in broiler diets on gut and carcass characteristics of broiler chicken. Methods: Five (5) diets were formulated in which "Masakwa" Sorghum variety (MSV) replaced maize at 0, 25, 50, 75, and 100% levels coded as diets 1, 2, 3, 4, and 5 respectively. One-hundred-and-fifty-day old broiler chicks were brooded and randomly allotted into the five dietary treatments with three replicates per treatment in a completely randomized design. Feed and water were provided ad libitum and the experiment lasted 8 weeks, On the last day of the experiment 3 birds were slaughtered from each replicate, bled, eviscerated and dressed. Data obtained were subjected to statistical analysis using the methods outlined by Steel and Torrie (1980) Samples of the experimental feeds were analysed for their proximate composition using the methods of AOAC (2000). Results: The dressing percentage ranged from 68.15 - 85.07% and were significantly different Prime cuts showed that drumstick (P<0.05) and wing (P<0.01) were affected by the dietary levels. The values ranged from 4.79 - 10.63 % and 3.19 - 9.39% However, live weight, dressed weight, breast, back, neck and other organs such as head, liver, intestine, caeca, lungs and heart indicate no significant difference (P greater than 0.05). The intestiunal length fell within the values of 4.58 - 5.78% and the weight of the heart was 0.44 - 0.58%. Conclusions: The study revealed that using "Masakwa" Sorghum Variety (MSV) to replace maize had no adverse effect on the carcass and Gut characteristics of broiler chicken. Sorghum can replace maize completely in broiler diets for optimum carcass yield and quality as well as normal gut morphology.

A comparison of composition and sensory evaluation were performed on fillets of Oreochromis niloticus (wild type) and red hybrid tilapia (RHT) (Florida red tilapia [male symbol]x red O. niloticus[female symbol]). Fifty male tilapia, 25 O. niloticus (initial weight 159.3 g) and 25 red hybrid (initial weight 132.4 g), were placed in each of three 2.0 m³ volume tanks. The fish were fed a commercial feed containing 35.9% crude protein during the 120-day experimental period and then killed in cold water (3°C). All the fish were filleted. Twelve fillets from each treatment were used for proximate analyses, five fillets from each treatment were used for fatty acids analyses and the remaining fillets were used for sensory evaluation. The compositional analyses showed similar moisture, true protein and ash content in both genetic groups, but a lower crude fat content was measured in the red hybrid fillets (0.70%) compared with that of O. niloticus fillets (0.97%). No differences between O. niloticus and the red hybrid were observed in their fillet profile of fatty acids. In the sensory evaluation test, a difference in fillet flavour between both genetic groups was perceived. Of the 112 consumers in the preference test, 81.2% perceived a difference in fillet flavour between the two tilapias, with a general preference for the red hybrid over the wild-type O. niloticus. The benefits of cultivating a RHT with a low lipid content are discussed.

Wild and farmed Atlantic salmon (Salmo salar) were harvested from eight sources around the shores of Northern Ireland. Sensory evaluation of the flavor characteristics of the salmon was conducted using a sensory profiling method. The total lipids and fatty acid compositions of the salmon muscle were also determined. The results showed that the main differences in flavor occurred between wild, river and sea-caught salmon (whether farmed or wild). There was little difference in flavor between wild and farmed salmon when both were from the sea. In contrast, the main differences in fatty acid composition occurred between farmed and wild salmon. While both contained a similar proportion of n-3 fatty acids, farmed salmon contained higher concentrations of n-6 fatty acids and, therefore, a lower n-3/n-6 ratio than wild salmon. No direct correlation was found between fatty acid precursors and flavor.

Nuclear transcription factors and lipid homeostasis in liver

Beef flavor is affected by muscle metabolites and their related regulatory genes, and the molecular regulatory mechanisms vary among different beef breeds. To provide some new ways to improve meat quality and cattle breed improvement, 24-month-old Gayal (n = 8) and yellow cattle (n = 8) were selected for comparison in this study. The result revealed that the longissimus dorsi muscle fiber diameter, protein content and a-value of Gayal were significantly higher than that of yellow cattle, but the fat content was lower than that of yellow cattle. Furthermore, Gayal meat contained notably higher levels of polyunsaturated fatty acids (PUFA) and n-3PUFA than that of yellow cattle, and also had better levels of flavor amino acids (FAAs) and sweet amino acids (SAAs), which contribute to the flavor of beef. Through comprehensive analysis of transcriptomics and metabolomics, we detected a total of 109 markedly different metabolites (DEMs) and 1,677 differentially expressed genes (DEGs) in the pectoral muscles of the two breeds. Further analysis indicated that amino acid and lipid metabolism might be the key factors contributing to the differences in meat quality and flavor between Gayal and yellow cattle, involving metabolites such as L-2-aminobutyric acid, L-glutamic acid, L-glutamine, L-serine, betaine, pantothenic acid, and taurine. Through correlation analysis, we identified genes highly associated with flavor amino acids (GSTM3, GSTT2), muscle development (FGF10, EIF4EBP1, PPP2R2C), and lipid metabolism (CYP4A22, ACOX3, PLIN1, ADH6, CNDP1, LPAR3, BRCA1, ADIPOQ, FABP3) related essential regulatory genes and constructed a gene-metabolite interaction network for meat quality and flavor formation in Gayal. In summary, it was shown that significant differences in muscle metabolites between Gayal and yellow cattle, especially in amino acid and lipid metabolism, may be the major reason for the differences in quality and flavor between the two types of beef. This study provides a theoretical basis for further exploring the molecular regulatory mechanisms of the differences in beef quality and flavor between Gayal and yellow cattle, and provides a reference for the development and genetic breeding of high-quality cattle breeds.

Grain sorghum (Sorghum bicolor) is a gluten-free cereal grown around the world and is a food staple in semi-arid and subtropical regions. Sorghum is a diverse crop with a range of pericarp colour including white, various shades of red, and black, all of which show health-promoting properties as they are rich sources of antioxidants such as polyphenols, carotenoids, as well as micro- and macro-nutrients. This work examined the grain composition of three sorghum varieties possessing a range of pericarp colours (white, red, and black) grown in the Mediterranean region. To determine the nutritional quality independent of the contributions of phenolics, mineral and fatty acid content and composition were measured. Minor differences in both protein and carbohydrate were observed among varieties, and a higher fibre content was found in both the red and black varieties. A higher amount of total saturated fats was found in the white variety, while the black variety had a lower amount of total unsaturated and polyunsaturated fats than either the white or red varieties. Oleic, linoleic, and palmitic were the primary fatty acids in all three analysed sorghum varieties. Significant differences in mineral content were found among the samples with a greater amount of Mg, K, Al, Mn, Fe, Ni, Zn, Pb and U in both red and black than the white sorghum variety. The results show that sorghum whole grain flour made from grain with varying pericarp colours contains unique nutritional properties.

In addition to the well-recognized transport function of lipoproteins, a large body of evidence has demonstrated that lipoproteins also play an important role in host defense as part of the innate immune system (for review, see Ref. 1). One of the key defensive functions is the ability of HDL and other lipoproteins to bind endotoxin (lipopolysaccharide, LPS) and other bacterial products and neutralize their toxic effects. In this issue of the Journal of Lipid Research, Wang et al. (2) provide insights into the structural requirements for LPS neutralization by apolipoprotein A-I. The helical structure of apolipoprotein A-I is based on eight similar 22 amino acid and two 11 amino acid tandem repeats, but the areas required for HDL formation and function can now be attributed to specific regions based on studies of specific mutations (3). The central region (amino acids 144–186) activates LCAT and contributes to HDL maturation and stability. The N(44–65) and C(220–241) terminal repeats are necessary to initiate lipid binding, form nascent HDL, and remove cholesterol from macrophages. A larger portion of the C-terminal region (190–243) is critical for phospholipid binding and promoting cholesterol efflux. Naturally occurring mutations of cysteines in apolipoprotein A-I, such as A-IMilano and A-IParis, are associated with protection against atherosclerosis even when HDL cholesterol levels are decreased (4). The paper by Wang et al. (2) addresses what regions of apolipoprotein A-I are required for neutralization of LPS by substituting other amino acids for specific cysteine residues. Serine substitution of one cysteine (228) in the C-terminal domain dramatically reduced the ability of HDL to neutralize LPS, while another C-terminal substitution (cysteine 195), proximal to the last 22 residue repeat, had little effect. Midregion substitutions (cysteines 107, 129, and 173) also had little effect. On the other hand, substitution in the first N-terminal repeat (cysteine 52) and especially the next region (cysteine 74) formed HDL that was more effective at neutralizing LPS and protecting from LPS induced lung injury. Thus, Wang et al. (2) have shown that, as with cholesterol and phospholipid metabolism, specific regions of apolipoprotein A-I are essential for LPS neutralization. Furthermore, the regions involved in LPS neutralization are different than those involved in cholesterol and phospholipid metabolism. For example, these authors have previously shown (5) that substitution for cysteine residues 129 and 195 impaired lipid binding, while substitutions at 173 and 195 impaired the ability of HDL to promote cholesterol efflux. In contrast, a substitution at 107 had an increased capacity to promote cholesterol efflux. As noted above, the substitutions at 52 and 74 enhanced the ability of HDL to neutralize LPS, yet these substitutions had no effect on HDL structure or the ability of HDL to remove cholesterol from macrophages. Consequently, the increase in protection from LPS makes the 52 and 74 substitutions “super” apolipoproteins A-Is for host defense, with little downside in adversely affecting reverse cholesterol transport and increasing the risk of atherosclerosis. It remains to be seen whether similar naturally occurring mutations occur in humans and whether such mutations in apolipoprotein A-I will have a beneficial effect during gram-negative infections. Additionally, studies should examine whether similar modifications of apolipoprotein A-I will also enhance the neutralization of other toxic bacterial products, such as lipoteichoic acid. Infections activate Toll-like receptors stimulating the secretion of cytokines, which have profound effects on lipid and lipoprotein metabolism (for review, see Ref. 1). The changes in lipid and lipoprotein metabolism are part of the acute phase response (APR), a pattern best known for increases in serum proteins (6). Positive APR proteins are those whose circulating levels increase during the APR while negative APR proteins decrease. Two positive APR proteins, C-reactive protein and serum amyloid A, bind to lipoproteins and hence can be considered to be apolipoproteins. The increases in serum proteins during the APR are transcriptionally mediated and usually driven by activation of transcription at NF-kB and NF-IL-6 response elements (6). However, many of the changes in lipid and lipoprotein metabolism are part of the negative

Fried pepper oil retains the overall flavor outline of pepper, and its unique rich and spicy flavor is deeply loved by consumers. In order to study the effect of different production areas of pepper on the flavor compounds of fried pepper oil, taking dried pepper from seven different production areas as raw materials, and taking rapeseed oil as a carrier oil as well as a constant frying temperature to prepare pepper oil, the present study analyzed the volatile flavor components of pepper oil qualitatively and quantitatively by employing headspace solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). The principal component analysis (PCA) method was used to construct the correlation analysis model of volatile flavor substances among different samples of pepper oil. Applying the hierarchical cluster analysis (HCA), the main volatile substances causing the flavor differences of pepper oil from different production areas were identified. The results showed that a total of 81 chemical components were identified, including 15 alcohols, 10 aldehydes, 5 ketones, 34 hydrocarbons, 11 esters, 6 acids, and others. Terpinen-4-ol, linalool, 2,4-decadienal, trans-2-heptenal, sabinene, linalyl acetate, bornyl acetate, myrcene, 1-caryophyllene, trans-α-ocimene, and limonene were selected as the main substances leading to the flavor differences among the pepper oil samples. These 11 chemical components played a decisive role in the construction of the overall aroma of the pepper oil. Using a descriptive sensory analysis, it was concluded that pepper oil from different production areas holds different aroma intensities. Compared with the other six samples, S4 Hanyuan Pepper Oil (HYPO) shows a relatively strong trend toward a spicy fragrance, fresh grassy fragrance, floral and fruity fragrance, fresh sweet fragrance, and fatty aroma.

Lipids and lipid metabolism in the eye

Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 hours was adopted. The steeping cycle involves 22 hours water steep and 8 hours air rest. Germination was done for 5 days during which enzymes development took place. Kilning was done in an oven for 24 hours at 500C so as to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: Moisture content (5.4%), thousand corn weight (28.5g), Germinative energy (95.5%), Germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

11th Euro Fed Lipid Congress, New Strategies for a High Quality Future (27–30 October 2013, Antalya, Turkey)

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis