Arctigenin

Reheating is an inevitable step for frozen prepared foods before consumption. To evaluate the influence of heating on the quality of Litopenaeus vannamei, the current study used saline, _l-lysine (Lys) and _L-arginine (Arg) treatments on shrimp. Lys and Arg treatments were found to be beneficial in preserving shrimp's moisture content and muscle structural integrity. It significantly reduced protein and lipid oxidation, and astaxanthin degradation (P < 0.05). The LYS and ARG groups had greater umami and richness after reheating, with aldehydes and alcohols dominating the types of volatile flavor compounds. The LYS group performed better in the sensory evaluation. Pearson correlation analysis revealed a negative relationship between TVB-N, MDA, and flavor characteristics. Molecular simulations revealed that Lys and Arg solidify the myosin structure through intermolecular interactions, reducing the negative effects of reheating on shrimp and potentially serving as a standard for primary and advanced heat treatments of aquatic foods.

Arginine (ARG) improves meat quality and fat deposition; however, its effects on gut microbiota-mediated lipid metabolism in lambs remain unclear. Twenty-four lambs were divided into control (fed a basal diet) and ARG groups (with 1 % ARG added). In the ARG group, backfat thickness, shear force in the longissimus thoracis (LT) muscle, and C16:0 and SFA contents in the subcutaneous adipose tissue (SAT) were reduced, whereas the eye muscle area, a* value, and intramuscular fat, C18:2n-6c, C20:4n-6, C20:5n-3, and PUFA contents in the LT were elevated. Moreover, the ARG group exhibited higher levels of Prevotella, Akkermansia, Faecalibacterium, SCFAs, and GLP-1 in the colon, and lower serum triglyceride and glucose levels. Interestingly, ARG differentially regulated lipid metabolism in the SAT and LT via the GLP-1R/AMPK and triglyceride metabolism signalling pathways. Overall, ARG addition may optimise gut microbiota composition, fat deposition, and meat quality, providing application guidance for regulating fat deposition in lambs.