Mozduri Zohre, Marty-Gasset Nathalie, Lo Bara, Masoudi Ali Akbar, Morisson Mireille, Canlet Cécile, Arroyo Julien, Bonnet Agnès, Bonnefont Cécile M D
GenPhySE, Université de Toulouse, INRAE, ENVT, Castanet Tolosan, France.
Department of Animal Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Front Physiol. 2021 Feb 12;12:628264. doi: 10.3389/fphys.2021.628264. eCollection 2021.
The is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of the main issues for producers is to classify the with high or low technological quality before cooking them. Thus the study aims at identifying biomarkers of these characteristics with non-invasive biomarkers in duck. H-NMR (nuclear magnetic resonance of the proton) analyses were performed on plasma of male mule ducks at different time points during the overfeeding period to obtain a large range of liver characteristics so as to identify plasmatic biomarkers of . We used two methods, one based on bucket data from the H-NMR spectra and another one based on the fingerprints of several metabolites. PLS analyses and Linear models were performed to identify biomarkers. We identified 18 biomarkers of liver weight and 15 biomarkers of technological yield. As these two quality parameters were strongly correlated (-0.82), 13 biomarkers were common. The lactate was the most important biomarker, the other were mainly amino acids. Contrary to the amino acids, the lactate increased with the liver weight and decreased with the technological yield. We also identified 5 biomarkers specific to LW (3 carbohydrates: glucuronic acid, mannose, sorbitol and 2 amino acids: glutamic acid and methionine) that were negatively correlated to liver weight. It was of main interest to identify 2 biomarkers specific to the technological yield. Contrary to the isovaleric acid, the valine was negatively correlated to the technological yield.
这是一种由水禽脂肪肝构成的法国美食标志性产品。该产品的感官品质取决于肝脏特征，如烹饪时的肝脏重量（LW）和工艺产率（TY）。生产者面临的主要问题之一是在烹饪前将其按工艺质量高低进行分类。因此，本研究旨在通过鸭的非侵入性生物标志物来识别这些特征的生物标志物。在填饲期的不同时间点对雄性骡鸭的血浆进行了氢核磁共振（H-NMR）分析，以获得大范围的肝脏特征，从而识别该产品的血浆生物标志物。我们使用了两种方法，一种基于H-NMR光谱的桶数据，另一种基于几种代谢物的指纹图谱。进行了偏最小二乘法（PLS）分析和线性模型分析以识别生物标志物。我们识别出了18个肝脏重量的生物标志物和15个工艺产率的生物标志物。由于这两个质量参数高度相关（-0.82），有13个生物标志物是共同的。乳酸是最重要的生物标志物，其他主要是氨基酸。与氨基酸不同，乳酸随肝脏重量增加而增加，随工艺产率降低而降低。我们还识别出了5个LW特有的生物标志物（3种碳水化合物：葡萄糖醛酸、甘露糖、山梨醇和2种氨基酸：谷氨酸和蛋氨酸），它们与肝脏重量呈负相关。识别出2个工艺产率特有的生物标志物很有意义。与异戊酸不同，缬氨酸与工艺产率呈负相关。
