POTENTIAL UTILIZATION OF CASSAVA PEEL WASTE FOR FISH FEED

This manuscript provides a comprehensive review of the potential and utilization of cassava peel as a fish feed ingredient. Agro-industrial activities in Indonesia generate substantial waste, including cassava peel, which can serve as a valuable carbohydrate source in fish feed. Cassava is the third most important food crop commodity in Indonesia, and its productivity has been increasing over the years. Cassava possesses a good nutritional profile, with high starch content and energy value. Fermentation of cassava peel can enhance its nutritional value by increasing crude protein content and reducing anti-nutrients such as cyanide acid. Fermented cassava peel products have been shown to reduce reliance on imported feed ingredients and lower production costs without compromising fish growth. The utilization of fermented cassava peel waste presents a sustainable solution for converting agro-industrial waste into a suitable fish feed ingredient

THE EFFECT OF SUPPLEMENTATION GARLIC OIL AS AN ANTIBACTERIAL ACTIVITY AND SALTING TIME ON THE CHARACTERISTICS OF SALTED EGG

This study has been done to examine the influences of garlic oil, salting time in the characteristics of salted egg. Typical bacterial used in this study were Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. They were obtained from the culture collection of National R&D Center for Egg Processing Laboratory, Food Science and Technology College, Huazhong Agricultural University, Wuhan, China. The experimental design was completely randomized design with factorial factor A x B (3 x 5) for three replications. Factor A were supplementation of garlic oil with different concentration (0%; 0.1%; 0.5%) and factor B were different time for salting process (0; 7; 14; 21; 28 days). The research was done through several activities, the determination of garlic oil as an antibacterial activity and making salted eggs in the presence of garlic oil are performed.  The results showed that garlic oil had antibacterial activity on the three bacteria used in this study. The minimum inhibitory concentration (MIC) of garlic oil was used as a determination of the concentration in salted egg presence of garlic oil. Egg white and yolk of duck eggs with different salting time and concentration of garlic oil showed slight differences in chemical composition and textural properties as salting proceeded. Both of treatment could induce solidification of yolk accompanied by oil exudation and the development of gritty texture. Thus both of treatment somehow affected the characteristics of the resulting egg white and egg yolk

Constitutive expression of SlMX1 gene improves fruit yield and quality, health-promoting compounds, fungal resistance and delays ripening in transgenic tomato plants

Tomato is one of the major economically domesticated crops, and it is extensively used in different ways and purposes worldwide. Cell metabolism is the central core of all the biological processes to sustain life including cell growth, differentiation, maintenance, and response to environmental stress. To evaluate how genetic engineering can improve tomato fruit metabolome, the transcriptomic and metabolomic datasets of two transgenic tomatoes (SlMX1 overexpression and RNAi lines) have been compared with wild-type. The combined results demonstrated that the constitutive expression of SlMX1 not only increased trichome formation, carotenoids, and terpenoids as has been stated in several studies, but has also up- and down-regulated the expression of multiple genes related to cell growth (cell wall turnover), primary (carbohydrates, vitamins, and phytohormones), and secondary (phenylpropanoids, carotenoids, and terpenoids) metabolism, cell signaling, and stress responses. These changes in gene expression due to the constitutive expression of SlMX1 promote the most important agroeconomic traits such as fruit yield and quality, biosynthesis of health-promoting phytochemicals (including phenolic acids, flavonoids, and anthocyanins), and finally, activate resistance to Botrytis cinerea and repress the expression of over-ripening-related genes, thus extending the fruit shelf-life. In conclusion, the traits improvement achieved by SlMX1 overexpression can be harnessed in molecular breeding programs to engineer fruit size and yield, induce health-promoting secondary metabolites, promote fungal resistance, and finally extend the fruit shelf-life.Xunta de Galicia | Ref. ED431E 2018/07Xunta de Galicia | Ref. ED431D2017/18Agencia Estatal de Investigación | Ref. EQC2019-006178-

Foliar applied 24-epibrassinolide alleviates salt stress in rice (Oryza sativa L.) by suppression of ABA levels and upregulation of secondary metabolites

Salt stress hinders plant growth and disrupts many physio-biochemical and molecular processes. The present study evaluated the potential role of foliar applied 24-epibrassinolide (EBR) for mitigating the adverse effects of salinity in rice plants. Our findings showed that salt stress reduced several growth and physiological parameters, and substantially increased oxidative stress in rice seedlings. The foliar application of EBR replenished the negative effects of salt stress by improving plant growth and physiological attributes in rice plants. Moreover, application of EBR substantially reduced oxidative injuries by enhancing antioxidant enzymes and phenolic compounds in rice plants during salt stress. Interestingly, the endogenous ABA levels were declined in stressed plants by EBR treatment, also validated by expression analysis of ABA-related genes. In addition, application of EBR upregulated carotenoids and flavonoids pathway genes, thus showing its function to activate secondary metabolism in rice plants during salt stress. The principal component analysis (PCA) indicated that, under salt stress, the response of EBR-treated rice plants was strongly correlated with the accumulation of phenolic compounds and flavonoids. Collectively, this study presents useful insight into the distinct role of EBR by activating underlying enzymatic and non-enzymatic defense mechanisms to mitigate salinity in rice plants.National Natural Science Foundation of China | Ref. 31901558China Postdoctoral Science Foundation | Ref. 2019M65017

Pelatihan Dan Keterampilan Pembuatan Pangan Olahan Telur : Telur Asin (Natural & Flavoured Salted Egg): Training and Competencies for the Production of Processed Food Eggs: The Natural & Flavored Salted Egg

Salah satu upaya mempertahankan imunitas adalah dengan mengonsumsi pangan fungsional yang bermanfaat untuk kesehatan. Telur asin merupakan pangan olahan telur yang mengandung asam lemak esensial yang dibutuhkan oleh tubuh seperti DHA, LA, ALA dan sebagainya. Dengan adanya kandungan fosfolipid yang tinggi dari telur asin ini memberi manfaat kesehatan dan dapat menjadi salah satu pilihan pangan tradisional yang bernutrisi kaya akan asam lemak esensial. Berdasarkan fakta kesehatan tersebut mengenai potensi dari telur asin sebagai pangan fungsional yang dapat meningkatkan kesehatan tubuh, maka dengan melalui program pengabdian masyarakat ini diadakan dengan tujuan mentransfer pengetahuan dan keterampilan kepada masyarakat mengenai pentingnya asupan nutrisi makanan fungsional yang dapat meningkatkan kesehatan sebagai tindakan preventif Covid-19. Program Pengabdian masyarakat ini dilaksanakan secara virtual bersama dengan komunitas Latbar Bandung di Bulan Desember 2021. Kesuksean program pelatihan dan keterampilan ini tercipta dengan supaya masyarakat terus meningkatkan kreativitas secara mandiri mengenai olahan telur dan juga untuk menjaga asupan nutrisi untuk meningkatkan sistem imunitas sebagai tindakan preventif terhadap Covid-19.Salah satu upaya mempertahankan imunitas adalah dengan mengonsumsi pangan fungsional yang bermanfaat untuk kesehatan. Telur asin merupakan pangan olahan telur yang mengandung asam lemak esensial yang dibutuhkan oleh tubuh seperti DHA, LA, ALA dan sebagainya. Dengan adanya kandungan fosfolipid yang tinggi dari telur asin ini memberi manfaat kesehatan dan dapat menjadi salah satu pilihan pangan tradisional yang bernutrisi kaya akan asam lemak esensial. Berdasarkan fakta kesehatan tersebut mengenai potensi dari telur asin sebagai pangan fungsional yang dapat meningkatkan kesehatan tubuh, maka dengan melalui program pengabdian masyarakat ini diadakan dengan tujuan mentransfer pengetahuan dan keterampilan kepada masyarakat mengenai pentingnya asupan nutrisi makanan fungsional yang dapat meningkatkan kesehatan sebagai tindakan preventif Covid-19. Program Pengabdian masyarakat ini dilaksanakan secara virtual bersama dengan komunitas Latbar Bandung di Bulan Desember 2021. Kesuksean program pelatihan dan keterampilan ini tercipta dengan supaya masyarakat terus meningkatkan kreativitas secara mandiri mengenai olahan telur dan juga untuk menjaga asupan nutrisi untuk meningkatkan sistem imunitas sebagai tindakan preventif terhada

The Application of Chemometrics in Metabolomic and Lipidomic Analysis Data Presentation for Halal Authentication of Meat Products

The halal status of meat products is an important factor being considered by many parties, especially Muslims. Analytical methods that have good specificity for the authentication of halal meat products are important as quality assurance to consumers. Metabolomic and lipidomic are two useful strategies in distinguishing halal and non-halal meat. Metabolomic and lipidomic analysis produce a large amount of data, thus chemometrics are needed to interpret and simplify the analytical data to ease understanding. This review explored the published literature indexed in PubMed, Scopus, and Google Scholar on the application of chemometrics as a tool in handling the large amount of data generated from metabolomic and lipidomic studies specifically in the halal authentication of meat products. The type of chemometric methods used is described and the efficiency of time in distinguishing the halal and non-halal meat products using chemometrics methods such as PCA, HCA, PLS-DA, and OPLS-DA is discussed

Quantitative N‑Glycoproteomic Analysis of Cattle-Yak and Yak <i>Longissimus Thoracis</i>

In this study, the N-glycosylated protein profiles of cattle-yak longissimus thoracis (CYLT) and yak longissimus thoracis (YLT) were comparatively analyzed using quantitative proteomics techniques. A total of 76 differential N-glycosylated proteins (DGPs) were screened from 181 quantified N-glycoproteins, indicating that differences in N-glycosylation levels are key to the differences between CYLT and YLT. In particular, a variety of N-glycoproteins involved in the extracellular matrix were differentially N-glycosylated between CYLT and YLT, mainly including fibrillin-1, fibromodulin, collagen, and laminins. In addition, the N-glycosylation levels of several lysosomal-related proteolytic enzymes (cathepsin D, dipeptidyl peptidase 1, legumain, and aminopeptidases, etc.) were significantly higher in CYLT. These results indicated that the N-glycosylation of CYLT and YLT proteins plays a crucial role in the regulation of extracellular matrix organization (muscle fiber structure) and lysosomal activity (postmortem meat tenderness). The results remind us that posttranslation modifications, especially N-glycosylation, are still icebergs beneath the surface

Exploring Untargeted metabolomics for halal authentication of Triceps brachii, Longissimus Dorsi, and Biceps femoris of meat muscles

ABSTRACTThe demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By using an untargeted metabolomics analysis, distinct metabolite profiles were observed in TB, LD, and BF muscles, differentiating pork from beef. Subsequently, Principal Component Analysis (PCA) results confirmed the distinguishable metabolite profiles between beef and pork. Cluster analysis further revealed that the metabolites in each muscle of beef and pork have different characteristics. Additionally, Partial Least Squares-Discriminant Analysis identified 15 potential metabolites could be used to authenticate the halal status of meat. Creatine, L-carnitine, carnosine, nicotinamide, L-phenylalanine, DL-lactic acid, acetyl L-carnitine, hypoxanthine, inosine, DL-malic acid, N-methyl-2-pyrrolidone, L-glutathione, Inosine-5-monophosphate (IMP), L-tyrosine, and palmitoylcarnitine is a potential metabolite to differentiate beef and pork. This study offers valuable insights into determining the halal status of meat based on metabolite profiles

Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

ABSTRACTLipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics