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V M Moretti - One of the best experts on this subject based on the ideXlab platform.
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Sturgeon meat and caviar quality from different cultured species
'MDPI AG', 2020Co-Authors: A. Lopez, M Vasconi, T Mentasti, F. Ellagamba, V M MorettiAbstract:Sturgeon Raw Eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Mainly, fatty acid (FA) profile of Eggs and caviar, determined by Gas‐Chromatography coupled to Flame Ionization Detection, showed variability in the interspecific comparison, highlighted by chemometric methods (Linear Discriminant Analysis). Generally, all samples showed a prevalence of unsaturated fatty acids with respect to saturated ones, reaching a content of polyunsaturated fatty acids (PUFA) between the 40% and the 50% of total FA. A remarkable presence of n3 series PUFA was detected in all samples and a selective deposition of many FA into Eggs’ cellular membranes, yolk lipid and body fat reserves, imputable to the different biological role of single FA during sturgeon reproduction, was evidenced. Chemical composition of sturgeon flesh samples evidenced a high‐protein and medium‐fat content, characterized by a FA profile of high nutritional value. Moreover, color parameters (redness, yellowness, brightness, Chroma) were measured on sturgeon fillets, showing many species‐specific characteristics of sturgeon meat
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volatile organic compounds profile in white sturgeon acipenser transmontanus caviar at different stages of ripening by multiple headspace solid phase microextraction
Molecules, 2020Co-Authors: Annalaura Lopez, M Vasconi, F Bellagamba, T Mentasti, Mario Pazzaglia, V M MorettiAbstract:Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (A. transmontanus) caviar at five different stages of ripening: Raw Eggs (t0), after 60 days (t1), 120 days (t2), 180 days (t3), and 240 days (t4) of ripening. The method showed the ability to detect and estimate the quantity of 25 flavour compounds, without any severe alteration of the matrix before the analysis and in a short time. The VOCs detected as representative in caviar samples were primarily aldehydes and alcohols, already well known as responsible of fresh fish and seafood flavours, and mainly deriving from lipid peroxidation processes and microbial activity against lipids and amino acids. We found a significant (p < 0.01) increase in the amount of total aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); moreover, an interesting, great arise of 3-hydroxy-2-butanone at the final stage of storage (48.17 ng/g) was recorded. Alcohols were not detected in Raw Eggs (t0) and then a decrease from t1 (17.77 ng/g) to t4 (10.18 ng/g) was recorded in their amount, with no statistical significance.
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Development of a Multiple-Headspace SPME and GC-MS method for the determination of white sturgeon (Acipenser transmontanus) Eggs and caviar volatile profile at different stages of ripening
place:Prague, 2019Co-Authors: A. Lopez, M Vasconi, F Bellagamba, T Mentasti, V M MorettiAbstract:In a scenario where the global market becomes more and more competitive and challenging, the sensory evaluation and the identification of key compounds responsible for the aroma of caviar are relevant issues for its organoleptic quality. In this study, a method for the determination of caviar volatile organic compounds (VOCs) using MHS-SPME coupled to GC\u2013MS was developed, optimized and validated. The method showed the ability to identify and quantify VOCs in caviar in a relatively short time, without any sample preparation avoiding the formation of artefacts before the analysis. This method allowed a reliable estimation of the VOCs quantity solving the issue of the nonexhaustive extraction due to the SPME working principle. The protocol of MHE involves an exhaustive extraction of targeted analytes by a series of consecutive extractions performed on standard calibration mixtures. This step allowed the determination of the exponential decay of the chromatographic area for each analyte under consecutive extractions, which enabled the estimation of the cumulative chromatographic area for each analyte. Consequently, the chromatographic area of each compound obtained after a single extraction on real samples was used to estimate the total area, which was interpolated in a calibration curve obtained by a linear regression model built by injection of external standard solution. White sturgeon (A. transmontanus) Eggs and caviar samples were provided by an Italian caviar company (Agroittica Lombarda SpA). Each set of samples was collected at different stages of production: Raw Eggs (t0, n=4), 60 days (t1, n=4) and 120 days (t2, n=4) of ripening, for a total of 12 samples. The caviar analysed was salted with 3.6-3.8% of NaCl and canned before the storage. Twenty-two key volatile compounds were detected in Eggs and caviar samples, mainly represented by 6-, 8- and 9-carbon atoms aldehydes and alcohols (hexanal, octanal, nonanal, 1-octen-3-ol, 2-ethyl, 1-hexanol as most represented) and nonanoic acid, with some significant differences among t0, t1 and t2 samples. The total amount of detected aldehydes decreased from t0 (34.4ng/g) and t2 (27.9ng/g). On the contrary, we found a lower amount of alcohols in t0 (5.6ng/g) than in t2 (13.2ng/g) samples. Caviar collected in our work was constantly stored at -1\ub0C in specific cans practically under vacuum, so it might be suggested that the restricted number of compounds detected by the analytical procedure was due to a partial inhibition of lipid oxidation processes that usually lead to the formation of VOCs. The identification and the quantitative analysis of compounds responsible for caviar flavour described in this research represents an innovation in the field, adding knowledge and providing novelty in deficiency of data available in literature to date, giving a substantial contribution in the characterization of such a precious product
Herbert Kaess - One of the best experts on this subject based on the ideXlab platform.
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Effect of trospium chloride on gastrointestinal motility in humans
European Journal of Clinical Pharmacology, 1993Co-Authors: A Pfeiffer, C. Pehl, T Holler, T Schmidt, H Herrmann, B. Wendl, Herbert KaessAbstract:The aim of this double-blind, placebo-controlled, cross-over study was to investigate the effect of trospium chloride on gall bladder contraction, gastric emptying of a liquid meal, gastrooesophageal reflux, and orocaecal transit time in healthy subjects. Gall bladder contraction was examined by ultrasonography before and after stimulation with two Raw Eggs. Gastric emptying was evaluated by an intubation technique and by sonography. To determine gastrooesophageal reflux and orocaecal transit time, 24-hour pH metry and a hydrogen breath test were used. The gall bladder ejection fractions were significantly lower after oral treatment with both 4×10 mg and 4×20 mg trospium compared to placebo, but no difference was seen between the two doses of drug. Gastric emptying of a liquid meal was significantly delayed after intake of 4×15 mg trospium, whilst the time course of the intragastric volume determined by ultrasound did not differ from that after placebo, suggesting an antisecretory effect of trospium on gastric secretion. The fractional time of oesophageal pH
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effect of trospium chloride on gastrointestinal motility in humans
European Journal of Clinical Pharmacology, 1993Co-Authors: A Pfeiffer, C. Pehl, T Holler, T Schmidt, H Herrmann, B. Wendl, Herbert KaessAbstract:The aim of this double-blind, placebo-controlled, cross-over study was to investigate the effect of trospium chloride on gall bladder contraction, gastric emptying of a liquid meal, gastrooesophageal reflux, and orocaecal transit time in healthy subjects. Gall bladder contraction was examined by ultrasonography before and after stimulation with two Raw Eggs. Gastric emptying was evaluated by an intubation technique and by sonography. To determine gastrooesophageal reflux and orocaecal transit time, 24-hour pH metry and a hydrogen breath test were used. The gall bladder ejection fractions were significantly lower after oral treatment with both 4×10 mg and 4×20 mg trospium compared to placebo, but no difference was seen between the two doses of drug. Gastric emptying of a liquid meal was significantly delayed after intake of 4×15 mg trospium, whilst the time course of the intragastric volume determined by ultrasound did not differ from that after placebo, suggesting an antisecretory effect of trospium on gastric secretion. The fractional time of oesophageal pH<4 as a percentage of the entire 24-hour investigation period was significantly increased by treatment with trospium 3×15 mg per day. The orocaecal transit time of 10 g lactulose was significantly prolonged. Provided that the observed effects on gall bladder contraction, gastric emptying, and orocaecal transit time are reproduced in disease states, trospium should be regarded as a potentially useful antispasmodic agent.
A Pfeiffer - One of the best experts on this subject based on the ideXlab platform.
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Effect of trospium chloride on gastrointestinal motility in humans
European Journal of Clinical Pharmacology, 1993Co-Authors: A Pfeiffer, C. Pehl, T Holler, T Schmidt, H Herrmann, B. Wendl, Herbert KaessAbstract:The aim of this double-blind, placebo-controlled, cross-over study was to investigate the effect of trospium chloride on gall bladder contraction, gastric emptying of a liquid meal, gastrooesophageal reflux, and orocaecal transit time in healthy subjects. Gall bladder contraction was examined by ultrasonography before and after stimulation with two Raw Eggs. Gastric emptying was evaluated by an intubation technique and by sonography. To determine gastrooesophageal reflux and orocaecal transit time, 24-hour pH metry and a hydrogen breath test were used. The gall bladder ejection fractions were significantly lower after oral treatment with both 4×10 mg and 4×20 mg trospium compared to placebo, but no difference was seen between the two doses of drug. Gastric emptying of a liquid meal was significantly delayed after intake of 4×15 mg trospium, whilst the time course of the intragastric volume determined by ultrasound did not differ from that after placebo, suggesting an antisecretory effect of trospium on gastric secretion. The fractional time of oesophageal pH
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effect of trospium chloride on gastrointestinal motility in humans
European Journal of Clinical Pharmacology, 1993Co-Authors: A Pfeiffer, C. Pehl, T Holler, T Schmidt, H Herrmann, B. Wendl, Herbert KaessAbstract:The aim of this double-blind, placebo-controlled, cross-over study was to investigate the effect of trospium chloride on gall bladder contraction, gastric emptying of a liquid meal, gastrooesophageal reflux, and orocaecal transit time in healthy subjects. Gall bladder contraction was examined by ultrasonography before and after stimulation with two Raw Eggs. Gastric emptying was evaluated by an intubation technique and by sonography. To determine gastrooesophageal reflux and orocaecal transit time, 24-hour pH metry and a hydrogen breath test were used. The gall bladder ejection fractions were significantly lower after oral treatment with both 4×10 mg and 4×20 mg trospium compared to placebo, but no difference was seen between the two doses of drug. Gastric emptying of a liquid meal was significantly delayed after intake of 4×15 mg trospium, whilst the time course of the intragastric volume determined by ultrasound did not differ from that after placebo, suggesting an antisecretory effect of trospium on gastric secretion. The fractional time of oesophageal pH<4 as a percentage of the entire 24-hour investigation period was significantly increased by treatment with trospium 3×15 mg per day. The orocaecal transit time of 10 g lactulose was significantly prolonged. Provided that the observed effects on gall bladder contraction, gastric emptying, and orocaecal transit time are reproduced in disease states, trospium should be regarded as a potentially useful antispasmodic agent.
Noboru Sakai - One of the best experts on this subject based on the ideXlab platform.
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analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
Journal of Food Engineering, 2018Co-Authors: Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibataishiwatari, Noboru SakaiAbstract:Abstract Raw Eggs were separated into yolks and whites before thermal treatment. An ohmic heating process at 20 kHz and 30 V was used for egg-yolk samples, and color changes were monitored with a computer vision system. Egg-white samples were treated with a water bath, and absorbance, as an expression of turbidity, was determined spectrophotometrically. Thermal protein denaturation of egg samples was analyzed by differential scanning calorimetry (DSC) using the dynamic method, and estimated for several thermal schedules by kinetics analysis. The DSC thermogram was characterized by two endothermic peaks in each sample. With increasing temperature, the yolk gradually turned from a plain orange to a vivid yellow color, while the white gradually changed from transparent to cloudy. For all samples, an accurate correlation was obtained between color changes and the non-denaturation ratio of the second peak temperature. Results are of potential value for the modeling and design of egg-based products.
Keqiang Lai - One of the best experts on this subject based on the ideXlab platform.
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protein bound ne carboxymethyllysine and ne carboxyethyllysine in Raw and heat treated whites and yolks of hen Eggs
Journal of Food Composition and Analysis, 2020Co-Authors: Yiqun Huang, Xiaole Xiang, Ming Chen, Keqiang LaiAbstract:Abstract Little is known about Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL), two typical advanced glycation end-products, in Raw and cooked egg whites and yolks. This study was aimed to evaluate the levels of protein-bound CML and CEL in hen Eggs as affected by heating (80 ℃ 6 min, 100 ℃ 30 min) and the source of Eggs based upon a validated HPLC–MS/MS approach. A large biological variation in AGEs among individual Raw Eggs was found (e.g., CEL in yolks 1.26 – 10.57 mg/kg, n = 16). The yolk had higher levels of CML (125% more in average) and CEL (82% more in average) than the white for each Raw egg, attributing to the higher protein levels and higher susceptibility of egg yolks to lipid oxidation. Heating led to significant increases (p
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Protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in Raw and heat treated whites and yolks of hen Eggs
Journal of Food Composition and Analysis, 2020Co-Authors: Yiqun Huang, Chen Ming, Xiaole Xiang, Keqiang LaiAbstract:Abstract Little is known about Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL), two typical advanced glycation end-products, in Raw and cooked egg whites and yolks. This study was aimed to evaluate the levels of protein-bound CML and CEL in hen Eggs as affected by heating (80 ℃ 6 min, 100 ℃ 30 min) and the source of Eggs based upon a validated HPLC–MS/MS approach. A large biological variation in AGEs among individual Raw Eggs was found (e.g., CEL in yolks 1.26 – 10.57 mg/kg, n = 16). The yolk had higher levels of CML (125% more in average) and CEL (82% more in average) than the white for each Raw egg, attributing to the higher protein levels and higher susceptibility of egg yolks to lipid oxidation. Heating led to significant increases (p
