The self-assembling behavior, secondary structure, and surface hydrophobicity of purified donkey β-casein in terms of pH, temperature, and buffer concentration were investigated in comparison with commercial bovine β-casein. Critical micelle concentration of both β-caseins decreased with the lowering of pH (pH 8.0-6.0) and the increasing temperatures (25-50 °C). Critical micelle temperature of both β-caseins increased moving from pH 6.0 to 8.0 and aggregates larger than micelles formed at pH 6.0 that is close to their isoelectric point. Fluorescence spectroscopy analysis demonstrated that the maximum surface hydrophobicity was achieved at pH 6.0. The secondary structure was examined using circular dichroism spectroscopy, highlighting an increase of α-helix content and a decrease of unordered structures with the decrease of pH and increase of temperature. This work provides insights on parameters promoting molecular interactions involved in donkey β-CN self-association, useful to develop nanocarriers for encapsulating bioactive compounds in pharmaceutical and nutraceutical applications.

The objective of this research was to investigate the effects of clove essential oil, the carboxymethyl chitosan-coated ε-polylysine (ε-PL) nanoemulsion (Nano-CEO-ε-PL-CMC) on the shelf-life, and the quality characteristics of donkey meat during refrigerated storage. The physicochemical, microbiota, and sensory properties of donkey meat were regularly monitored. The results indicated that Nano-CEO-ε-PL-CMC was stable with the smallest particle size. Furthermore, we found that Nano-CEO-ε-PL-CMC had a significant preservation effect on refrigerated donkey meat by maintaining the stability of pH value, inhibiting the proliferation of microorganisms (p < .05), and sharply reducing the oxidation of fat and protein (p < .05) during the storage period. Interestingly, the flesh color measurement and texture analysis revealed that the application of Nano-CEO-ε-PL-CMC could effectively reduce the color change, and delay the decline of springiness and cohesiveness of refrigerated donkey meat. Our findings suggested that Nano-CEO-ε-PL-CMC has great potential in the preservation of donkey meat during refrigerated storage. Novelty impact statement In the present study, a novel nano-dispersion system with good stability was successfully developed by incorporating the ε-PL into clove essential oil nanoemulsion. The nanoemulsion film containing clove essential oil and ε-PL (Nano-CEO-ε-PL-CMC) has a significant preservation effect on refrigerated donkey meat by inhibiting the proliferation of microorganisms and reducing the oxidation of fat and protein (p < .05).

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of “basic research—technological application—integration of technology with fundamental research,” aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline’s development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

Colon cancer is one of the typical malignant tumors, and its prevalence has increased yearly. The ketogenic diet (KD) is a low-carbohydrate and high-fat dietary regimen that inhibits tumor growth. Donkey oil (DO) is a product with a high nutrient content and a high bioavailability of unsaturated fatty acids. Current research investigated the impact of the DO-based KD (DOKD) on CT26 colon cancer in vivo. Our findings revealed that DOKD administration significantly lowered CT26⁺ tumor cell growth in mice, and the blood β-hydroxybutyrate levels in the DOKD group was significantly higher than those in the natural diet group. Western blot results showed that DOKD significantly down-regulated Src, hypoxia inducible factor-1α (HIF-1α), extracellular signal-related kinases 1 and 2 (Erk1/2), snail, neural cadherin (N-cadherin), vimentin, matrix metallopeptidase 9 (MMP9), signal transducer and activator of transcription 3 (STAT3), and vascular endothelial growth factor A (VEGFA), and it significantly up-regulated the expressions of Sirt3, S100a9, interleukin (IL)-17, nuclear factor-kappaB (NF-κB) p65, Toll-like receptor 4 (TLR4), MyD88, and tumor necrosis factor-α. Meanwhile, in vitro validation results showed that LW6 (a HIF-1α inhibitor) significantly down-regulated the expressions of HIF-1α, N-cadherin, vimentin, MMP9, and VEGFA, which supported those of the in vivo findings. Furthermore, we found that DOKD inhibited CT26⁺ tumor cell growth by regulating inflammation, metastasis, and angiogenesis by activating the IL-17/TLR4/NF-κB p65 pathway and inhibiting the activation of the Src/HIF-1α/Erk1/2/Snail/N-cadherin/Vimentin/MMP9 and Erk1/2/HIF-1α/STAT3/VEGFA pathways. Our findings suggest that DOKD may suppress colon cancer progression and help prevent colon cancer cachexia.

In this study, effects on the growth performance, nutrient digestibility, volatile fatty acids (VFA) production, and fecal microbiota of weaned donkeys were observed using different concentrate feeding sequences. Fifteen healthy 6-month-old weaned male donkeys with a body weight of 117.13 ± 10.60 kg were randomly divided into three treatment groups, including group C1 (roughage-then-concentrate), group C2 (concentrate-then-roughage), and group C3 (total mixed ration, TMR). The experiment lasted 35 d. We measured nutrient digestion by the acid-insoluble ash method and analyzed the fecal microbiota of the weaned donkeys by high-throughput sequencing of 16s rRNA genes in the V₃-V₄ region. The results show that group C3 obtained the best growth performance, and the digestibility of crude protein (CP) and crude extract (EE) was significantly higher than that of group C1 (p < 0.05). Acetic acid, isobutyric acid, valeric acid, isovaleric acid, and caproic acid were notably different among all groups (p < 0.05). In addition, we observed that Firmicutes and Bacteroidetes were dominant in the fecal microbes of each group, and Firmicutes was significantly higher in group C3 (p < 0.05). At the genus level, the different genera were Treponema, Rikenellaceae-RC9-gut-group, Unidentified-F082, and Bacteroidales-RF16-group (p < 0.05). The prediction of fecal microbiota function by PICRUSt indicated that different feeding sequences had minimal impact on the function of the fecal microbiota, particularly on the high-abundance pathway. In summary, the concentrate feeding sequence changed the composition of the fecal microbe of weaned donkeys.

In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical–chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical–chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.