{Reference Type}: Journal Article
{Title}: Effects of Dietary 5'-CMP on Neu5Gc Contents in the Muscle and Viscera of Xiang Pigs.
{Author}: Li H;Zhu Q;Chang R;Hu KE;Zhu X;Xu A;Xu S;Tang P;
{Journal}: J Food Prot
{Volume}: 84
{Issue}: 1
{Year}: Jan 2021 1
{Factor}: 2.745
{DOI}: 10.4315/JFP-20-191
{Abstract}: <B>UNASSIGNED: </B>In order to reduce the health risks associated with red meat as listed by the World Health Organization, the work presented in this article aimed to elucidate the interaction between 5'-CMP-supplemented feed and N-glycolylneuraminic acid (Neu5Gc) in experimental animals in vivo. 5'-CMP was added to the diet of 90-, 180-, and 270-day-old Xiang pigs, and after 30 days, the Neu5Gc contents, physicochemical parameters, and free amino acid contents of muscle and internal viscera were measured by high-performance liquid chromatography coupled with fluorescence detection. The mechanism by which 5'-CMP affects Neu5Gc contents was investigated using molecular docking. Results show that 5'-CMP significantly decreased the Neu5Gc content in 180-day-old Xiang pigs (P < 0.05) but had no effect on the Neu5Gc contents in 90- and 270-day-old Xiang pigs. Umami amino acids were significantly increased in 180-day-old Xiang pigs. In the 90- and 270-day-old pigs, histidine increased by 10.38 and 17.87%, respectively. The other free amino acids were either reduced or not affected. Moreover, the 5'-CMP-supplemented diet did not affect the physicochemical parameters of the longissimus muscle in the Xiang pigs. 5'-CMP could occupy almost all the sialyltransferase active-site residues but not His302 and showed inhibition of the sialyltransferase activity. The results provided an experimental basis for the subsequent reduction of Neu5Gc in red meat before slaughter.<BR><B>CONCLUSIONS: </B>