| Biography | |
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 Prof. Bing Wang Graham Centre for Agricultural Innovation, Charles Sturt University, Australia |
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| Title: Characterization of a red meat-derived non-human glycan, N-glycolylneuraminic acid (Neu5Gc) in different Animal Species for human health | |
| Abstract: A red meat-derived non-human glycan, N-glycolylneuraminic acid (Neu5Gc), has been reported to promote inflammation and cancer progression in consumers. However, the expression levels of Neu5Gc in the musculature and organs across species remain unknown. We measured Neu5Gc in skeletal muscle and organ tissues from nine species using UHPLC and found that: (1) Neu5Gc concentration in skeletal muscle was highest in goats (166 ± 48.7 µg/g protein), followed by cattle, pig, sheep, horses, cats, and deer. >75% was conjugated. No Neu5Gc was detected in kangaroo and dog muscles; (2) total Neu5Gc in organ meats was generally about 2- 54% higher than in muscle. Surprisingly Neu5Gc was absent in seven organs of female deer; (3) nine commercial ovine meat cuts contained similar Neu5Gc levels. Thus, red meat Neu5Gc concentration is tissue and species-specific and absent in muscle and organ tissue of some species. Due to the low levels of Neu5Gc in muscle and the absence of Neu5Gc in kangaroo muscle and the organs of female deer, these should be appropriate for human consumers. Our study provides guidelines for the selection of animal meat products for consumers to prevent inflammatory disease and cancer progression. | |
