Study On The Dissociation Of N-glycolylneuraminic Acid And The Quality Of Red Meat

N-glycolylneuraminic acid(Neu5Gc)is a member of the sialic acid family.Most of the deuterostome,including humanoids,can synthesize Neu5 Gc,except human body.However,Neu5 Gc can still be found on human cells due to metabolic incorporation from the red meat-based diet.Neu5 Gc is a foreign antigen as to human body and interactions of this antigen with circulating anti-Neu5 Gc antibodies could potentially incite systemic inflammation and then promote carcinomas risk,cardiovascular disease risk and type 2 diabetes risk.In conclusion,Neu5 Gc is one of the insecure factors in red meat so that exploring some safe ways to get rid of Neu5 Gc is the key of removing the concerns on red meat.In view of this,the dissociation of Neu5 Gc in red meat was studied.(1)Establishment and optimization of Neu5 Gc analysis by fluorescence high performance liquid chromatographyUsing DMB as derivating agent and determination Neu5 Gc content was by high performance liquid chromatography with fluorescence detectors method,showing that this method has a good linear relationship,high accuracy and sensitivity.During the experiment,adding phosphoric acid into the sample before derivatization could greatly improve the sensitivity was found.In order to verify the feasibility and effectiveness of the optimized method,the linearity,precision,stability,repeatability,recovery and sensitivity were investigating.The linear correlation coefficient R2 of the standard curve and the working curve was 0.99998 and 0.99966 respectively.And the precision(RSD)was 2.11%.When using beef as a sample,the reproducibility(RSD)was 1.74%,when milk was used as a sample,the reproducibility(RSD)was 1.49%.The average recovery was 98.73%,the LOD was 0.01 ?mol/L,and the LOQ value was 0.05 ?mol/L.Proved that this optimized method was feasible.(2)Comparison of Neu5 Gc content in different kinds of red meat and processed meat productsThe content of Neu5 Gc in different types of red meat and processed meat products,and the beef from different parts of the same cow was determined.The results showed that the content of Neu5 Gc in beef was higher than that of other red meat and processed meat products and was up to(58.45±0.98)?g/g.The Neu5 Gc content of beef tenderloin was higher than other parts of beef.(3)Effects of different physical processing methods on the content of Neu5 Gc in red meat and quality of red meatFrying and boiling had effect on the Neu5 Gc content of beef.The result showed that when frying temperature reached 150 ?,the Neu5 Gc content in beef was reduced with temperature increasing.In terms of safety and eating quality,recommended frying temperature was 150 ?.In addition,with cooking time increasing,the Neu5 Gc content of beef soup was increased.When the cooking time was 180 min,the Neu5 Gc content in the beef soup reached(32.7 ± 0.77)g/10 m L.(4)Screening of enzyme for dissociation Neu5 Gc in vitroAdditionally,this study found that inulinase had dissociation effect on Neu5 Gc and the optimum hydrolysis temperature,hydrolysis time,and addition amount was50?,30 min and 0.8%(w/w)respectively.The dissociation rate of Neu5 Gc standard was up to(50.52±0.88)% by the optimum hydrolysis condition,however,under the same condition,the dissociation rate of Neu5 Gc in beef was only(7.29±2.67)% due to the complex composition of beef.