Journal Home > Volume 11 , Issue 4
Food Science and Human Wellness 2022, 11(4): 982-991 https://doi.org/10.1016/j.fshw.2022.03.023
Research Article | Open Access | Issue | Published: 28 April 2022

Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

Show Author's Information Aqi Xu1,  Rui Chang1,  Qiujin Zhu( )
School of Liquor and Food Engineering, Guizhou University, Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
inflammation, electronic structure, density function theory, electrical stimulation, Neu5Gc
Cite this article:
Xu A, Chang R, Zhu Q. Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study. Food Science and Human Wellness, 2022, 11(4): 982-991. https://doi.org/10.1016/j.fshw.2022.03.023
Download citation
EndNote(RIS)
BibTeX

427

Views

49

Downloads

Citations

2

Crossref

2

WoS

3

Scopus

1

CSCD

Abstract Full text About this article

The hazardous substance Neu5Gc (N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM (atom in molecules) theory and DFT (density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by (74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the OH bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.


menu
Abstract
Full text
Outline
About this article

Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

Show Author's information Aqi Xu1, Rui Chang1, Qiujin Zhu( )
School of Liquor and Food Engineering, Guizhou University, Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

The hazardous substance Neu5Gc (N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM (atom in molecules) theory and DFT (density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by (74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the OH bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.

Keywords: inflammation, electronic structure, density function theory, electrical stimulation, Neu5Gc

References(49)

[1]

P. Williams, Nutritional composition of red meat, Nutr. Diet. 64 (2007) S113-S119. https://doi.org/10.5772/intechopen.77045
DOI Google Scholar
[2]

F. Alisson-Silva, K. Kawanishi, A. Varki, Human risk of diseases associated with red meat intake: analysis of current theories and proposed role for metabolic incorporation of a non-human sialic acid, Mol. Aspects. Med. 51 (2016) 16-30. https://doi.org/10.1016/j.mam.2016.07.002
DOI Google Scholar
[3]

J.L. Domingo, M. Nadal, Carcinogenicity of consumption of red and processed meat: what about environmental contaminants? Environ. Res. 145 (2016) 109-115. https://doi.org/ 10.1016/j.envres.2015.11.031
DOI Google Scholar
[4]

F. Bray, J. Ferlay, I. Soerjomataram, et al., Global cancer statistics 2018: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries, CA: Cancer. J. Clin. 68 (2018) 394-424. https://doi.org/10.3322/caac.21492
DOI Google Scholar
[5]

A. Varki, Loss of N‐glycolylneuraminic acid in humans: mechanisms, consequences, and implications for hominid evolution, Am. J. Phys. Anthropo. 116 (2001) 54-69. https://doi.org/10.1002/ajpa.10018
DOI Google Scholar
[6]

A. Jeyakumar, L. Dissabandara, V. Gopalan, A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis, J. Gastroenterol. 52 (2017) 407-418. https://doi.org/10.1007/s00535-016-1294-x
DOI Google Scholar
[7]

A.N. Samraj, O.M.T. Pearce, H. Läubli, et al., A red meat-derived glycan promotes inflammation and cancer progression, P. Natl. Acad. Sci. 112 (2015) 542-547. https://doi.org/10.1073/pnas.1417508112
DOI Google Scholar
[8]

L.S. Zaramela, C. Martino, F. Alisson-Silva, et al., Gut bacteria responding to dietary change encode sialidases that exhibit preference for red meat-associated carbohydrates, Nat. Microbiol. 4 (2019) 2082-2089. https://doi.org/10.1038/s41564-019-0564-9
DOI Google Scholar
[9]

O.M.T. Pearce, H. Läubli, A. Verhagen, et al., Inverse hormesis of cancer growth mediated by narrow ranges of tumor-directed antibodies, P. Natl. Acad. Sci. 111(16) (2014) 5998-6003. https://doi.org/10.1073/pnas.1209067111
DOI Google Scholar
[10]

N. Yamakawa, C. Sato, S. Miyata, et al., Development of sensitive chemical and immunochemical methods for detecting sulfated sialic acids and their application to glycoconjugates from sea urchin sperm and eggs, Biochimie. 89 (2007) 1396-1408. https://doi.org/10.1016/j.biochi.2007.04.010
DOI Google Scholar
[11]

V.S.C. Chiang, S.Y. Quek, The relationship of red meat with cancer: effects of thermal processing and related physiological mechanisms, Crit. Rev. Food. Sci. 57 (2017) 1153-1173. https://doi.org/10.1080/10408398.2014.967833
DOI Google Scholar
[12]

Y. Jiang, H. Fu, C.Y. Feng, et al., Effects of different treatments on N-glycolylneuraminic acid dissociation in red meat. Meat Res. 29 (2015) 52-57. https://doi.org/10.15922/j.cnki.rlyj.2015.12.010
DOI Google Scholar
[13]
A. Varki, A.M. Hedlund, D. Nguyen, Elimination of N-glycolylneuraminic acid from animal products for human use, U.S. Patents. (2013)
[14]

H.Y. Li, Q.J. Zhu, R. Chang, et al., Effects of dietary cytidine 5'-monophosphate on Neu5Gc contents in the muscle and viscera of Xiang pigs, J. Food. Protect. 20 (2020) 191. https://doi.org/10.4315/JFP-20-191
DOI Google Scholar
[15]

M.L. Liang, Q.J. Zhu, C.L. Liu, et al., Dissociation effect of different treatments on N-glycolylneuraminic acid in beef, Food. Sci. 39 (2018) 28-34. https://doi.org/10.7506/spkx1002-6630-201810005
DOI Google Scholar
[16]

K.D. Adeyemi, A.Q. Sazili, Efficacy of carcass electrical stimulation in meat quality enhancement: a review, Asian. Austral. J. Anim. 27 (2014) 447. https://doi.org/10.5713/ajas.2013.13463
DOI Google Scholar
[17]

H.A. Channon, D.N. D'Souza, F.R. Dunshea, Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs, Meat. Sci. 143 (2018) 257-267. https://doi.org/ 10.1016/j.meatsci.2018.05.001
DOI Google Scholar
[18]

I.H. Hwang, C.E. Devine, D.L. Hopkins, The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness, Meat. Sci. 65 (2003) 677-691. https://doi.org/10.1016/S0309-1740(02)00271-1
DOI Google Scholar
[19]

C.G. Jose, R.H. Jacob, D.W. Pethick, et al., A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system, Meat. Sci. 139 (2018) 65-73. https://doi.org/10.1016/j.meatsci.2018.01.005
DOI Google Scholar
[20]

Y.M. Zhang, X.K. Ji, Y.W. Mao, et al., Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir, Meat. Sci. 149 (2019) 47-54. https://doi.org/10.1016/j.meatsci.2018.11.011
DOI Google Scholar
[21]

P. Pophiwa, E.C. Webb, L. Frylinck, A review of factors affecting goat meat quality and mitigating strategies, Small. Ruminant. Res. 183 (2020) 106035. https://doi.org/10.1016/j.smallrumres.2019.106035
DOI Google Scholar
[22]

S. Parteca, I.B. Tonial, N.V. do Prado, et al., Electrical stunning parameters: impact on the quality of turkey meat (Meleagris gallopavo), J. Food. Sci. 57 (2020) 2612-2618. https://doi.org/10.1007/s13197-020-04297-6
DOI Google Scholar
[23]

S. Liu, H. Song, S. Wei, et al., Effect of direct electrical stimulation on decolorization and degradation of azo dye reactive brilliant red X-3B in biofilm-electrode reactors, Biochem. Eng. J. 93 (2015) 294-302. https://doi.org/10.1016/j.bej.2014.11.002
DOI Google Scholar
[24]

T. Ziegler, Approximate density functional theory as a practical tool in molecular energetics and dynamics, Chem. Rev. 91 (1991) 651-667. https://doi.org/10.1021/cr00005a001
DOI Google Scholar
[25]

J. Salcedo, R. Lacomba, A. Alegría, et al., Comparison of spectrophotometric and HPLC methods for determining sialic acid in infant formulas, Food. Chem. 127 (2011) 1905-1910. https://doi.org/10.1016/j.foodchem.2011.02.069
DOI Google Scholar
[26]

R.P. Joshi, A. Mishra, S. Xiao, et al., Model study of time‐dependent muscle response to pulsed electrical stimulation, Bioelectromagnetics 31(2010) 361-370. https://doi.org/10.1002/bem.20566
DOI Google Scholar
[27]

S. Zhu, W. Jing, X. Hu, et al., Time‐dependent effect of electrical stimulation on osteogenic differentiation of bone mesenchymal stromal cells cultured on conductive nanofibers, J. Biomed. Mater. Res. A. 105 (2017) 3369-3383. https://doi.org/10.1002/jbm.a.36181
DOI Google Scholar
[28]

I.M. Alecu, J. Zheng, Y. Zhao, et al., Computational thermochemistry: scale factor databases and scale factors for vibrational frequencies obtained from electronic model chemistries, J. Chem. Theory. Comput. 6 (2010) 2872-2887. https://doi.org/10.1021/ct100326h
DOI Google Scholar
[29]

A.K. Chandra, T. Uchimaru, The O-H bond dissociation energies of substituted phenols and proton affinities of substituted phenoxide ions: a DFT study, Int. J. Mol. Sci. 3(4) (2002) 407-422. https://doi.org/10.3390/i3040407
DOI Google Scholar
[30]

D.L. Wu, B. Tan, H.J. Wan, et al., The analytical potential energy function of NH radical molecule in external electric field, Chinese. Phys. Let. 32 (2015) 073101. https://doi.org/10.1088/0256-307X/32/7/073101
DOI Google Scholar
[31]

B.G. Oliveira, F.S. Pereira, R. de Araújo, et al., The hydrogen bond strength: new proposals to evaluate the intermolecular interaction using DFT calculations and the AIM theory, Chem. Phys. Let. 427 (2006) 181-184. https://doi.org/10.1016/j.cplett.2006.06.019
DOI Google Scholar
[32]

R.G. Pearson, Chemical hardness and density functional theory, J. Chem. Sci. 117 (2005) 369-377. https://doi.org/10.1007/BF02708340
DOI Google Scholar
[33]

P. Geerlings, F. De Proft, W. Langenaeker. Conceptual density functional theory, Chem. Rev. 103 (2003) 1793-1874. https://doi.org/10.1021/cr990029p
DOI Google Scholar
[34]
M. Frisch, G. Trucks, H. Schlegel, et al., Gaussian 16, Revision A. 03, Gaussian. Inc., Wallingford CT. (2016)
[35]

T. Lu, F. Chen, Multiwfn: a multifunctional wavefunction analyzer, J. Comput. Chem. 33 (2012) 580-592. https://doi.org/10.1002/jcc.22885
DOI Google Scholar
[36]

K. Tkacz, A. Więk, R. Żywica, et al., The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef, Tech. Sci. 2 (2018) 103-116. https://doi.org/10.31648/ts.2720
DOI Google Scholar
[37]

R. Chang, B.W. Yang, Q.J. Zhu, Theoretical studies on the electronic structure parameters and reactive activity of Neu5Gc and Neu5Ac under food processing solvent environment, Molecules 24 (2019) 313. https://doi.org/10.3390/molecules24020313
DOI Google Scholar
[38]

C. Costentin, M. Robert, J.M. Savéant, Electron transfer and bond breaking: recent advances, Chem. Phys. 324 (2006) 40-56. https://doi.org/10.1016/j.chemphys.2005.09.029
DOI Google Scholar
[39]

F.W. Gao, R.L. Zhong, H.L. Xu, et al., Phenalenyl π-dimer under the external electric field: two-Electron/12-center bonding breaking and emergence of electrostatic interaction, The. J. Phys. Chem. C. 121 (2017) 3765-3770. https://doi.org/10.1021/acs.jpcc.6b11732
DOI Google Scholar
[40]

Z. Tao, X. Wang, Y. Wei, et al., A theoretical study of molecular structure, optical properties and bond activation of energetic compound FOX-7 under intense electric fields, Chem. Phys. 483 (2017) 122-131. https://doi.org/10.1016/j.chemphys.2016.12.004
DOI Google Scholar
[41]

B. Schirmer, S. Grimme, Electric field induced activation of H2-Can DFT do the job?, Chem. Commun. 46 (2010) 7942-7944. https://doi.org/10.1039/C0CC02569K
DOI Google Scholar
[42]

Y.G. Wu, S.X. Li, J.X. Hao, et al., Properties of ground state and spectrum of CdSe in different external electric fields, Acta. Physica. Sinica, 64 (2015). https://doi.org/10.7498/aps.64.153102
DOI Google Scholar
[43]

Y. Wang, F. Wang, J. Li, et al., Molecular structure and electronic properties of triolein molecule under an external electric field related to streamer initiation and propagation, Energies 10 (2017) 510. https://doi.org/10.3390/en10040510
DOI Google Scholar
[44]

M. Targema, N.O. Obi-Egbedi, M.D. Adeoye, Molecular structure and solvent effects on the dipole moments and polarizabilities of some aniline derivatives, Comput. Theor. Chem. 1012 (2013) 47-53. https://doi.org/10.1016/j.comptc.2013.02.020
DOI Google Scholar
[45]

I. Rozas, I. Alkorta, J. Elguero, Behavior of ylides containing N, O, and C atoms as hydrogen bond acceptors, J. Am. Chem. Soc. 122 (2000) 11154-11161. https://doi.org/10.1021/ja0017864
DOI Google Scholar
[46]

L.R.Domingo, M.J. Aurell, P. Pérez, et al. Quantitative characterization of the global electrophilicity power of common diene/dienophile pairs in Diels–Alder reactions, Tetrahedron 58 (2002) 4417-4423. https://doi.org/10.1016/S0040-4020(02)00410-6
DOI Google Scholar
[47]

Y. Li, J. Zhao, X. Yin, et al., Conformational analysis of diphenylacetylene under the influence of an external electric field, Phys. Chem. Chem. Phys. 9 (2007) 1186-1193. https://doi.org/10.1039/B615618E
DOI Google Scholar
[48]

E.A. Soto-Bustamante, S.O. Vásquez, P. Romero-Hasler, Methyl methacrylate reactivity under electric field in view of an electrically induced polymerization process, Chem. Phys. Let. 723 (2019) 57-64. https://doi.org/10.1016/j.cplett.2019.03.011
DOI Google Scholar
[49]

L.R. Domingo, M. Ríos-Gutiérrez, P. Pérez, Applications of the conceptual density functional theory indices to organic chemistry reactivity, Molecules. 21 (2016) 748. https://doi.org/10.3390/molecules21060748
DOI Google Scholar
Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 24 October 2020
Revised: 19 January 2021
Accepted: 11 April 2021
Published: 28 April 2022
Issue date: July 2022

Copyright

© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

The author thank to the National Natural Science Foundation of China (No. 31660496), the author thank to the High-level innovative talents training project of Guizhou province-"Hundred" level talents (QKHPTRC[2016]5662).

Rights and permissions

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return