Effects Of Different Processing Methods On Neu5Gc In Red Meat And Changes In In Vitro Digestion

Xenosialitis caused by the ingestion of N-glycolylneuraminic acid(Neu5Gc)in red meat can increase the risk of cardiovascular disease and other diseases.Neu5 Gc has a variety of existing forms,and different existing forms may determine its absorption,transport and digestion efficiency in the small intestine.However,the influence of processing on the existing morphology of Neu5 Gc is still unclear.This paper takes 17 kinds of food samples as objects,among which red meat is the main research object.By measuring the content of Neu5 Gc in the free or combined state of red meat,processed red meat and simulated gastrointestinal digestion of pork and the control of N-acetylneuraminic acid,the effects of processing on the content and existing form of Neu5 Gc were clarified,and the effects of digestion process on the content and existing form of Neu5 Gc were preliminarily discussed.It lays a foundation for the research of controlling the harm of Neu5 Gc in meat.The specific results are as follows:Among the 17 kinds of food samples,red meat had the highest content of Neu5 Gc,and there were various forms of Neu5 Gc and Neu5 Ac in red meat(pork,beef and mutton),while beef had the highest content of Neu5Gc(46.57±2.53ug/g).In red meat,the contents of Neu5 Gc and Neu5 Ac in binding state are generally higher than those in free state.For example,the content of Neu5 Gc in beef was 9.55±0.81ug/g.The binding Neu5 Gc content was 37.01±2.82ug/g.Compared with fresh samples,the content and existing form of Neu5 Gc in deli products have changes,indicating that processing may affect the existing form of Neu5 Gc.After steaming,frying and salting to the red meat,frying is the best way to reduce the content of Neu5 Gc.For example,the free Neu5 Gc content in fried beef is 2.48±0.08 ug /g,the combined Neu5 Gc content is 19.14±2.91 ug /g,and the total Neu5 Gc content is 21.63±2.99 ug /g.Compared with curing and frying,the influence factors of cooking are relatively single.During cooking,some of the bound Neu5 Gc or Neu5 Ac becomes free by separating the end sugar groups,while others may degrade into other substances.Intake of the same weight(dry weight)of beef,pork,and mutton may result in the highest to lowestlevels of Neu5 Gc in the human body from beef,pork,and mutton,respectively.China is a big consumer of pork,so pork is selected for follow-up test.With the increase of digestion time,the proportion of Neu5 Gc in the total Neu5 Gc of cooked pork increases first,then decreases,then increases and finally decreases.However,there was no obvious fluctuation trend during gastrointestinal digestion.