Cardiovascular disease (CVD) is a major threat to global health, estimated to be the cause 30 % (17.3 million in 2008) of deaths every year, and the number of deaths caused by CVD is expected to increase further, reaching 23.3 million by 2030. Hence, there is a growing demand for simpler sample extraction, rapid screening results, and intervention of the subsequent analysis in emergency units. In this paper, we reviewed CVD biomarkers in blood- and saliva-based specimens. The history of cardiac biomarkers indicates that in the beginning, cardiac troponin I (cTnI) was a widely accepted 'gold standard' marker due to its high specificity and selectivity. Considering the advantages of salivary-based cardiac biomarkers, we examined correlations between non-invasive (salivary) and invasive (blood) diagnoses, and it was found that C-reactive protein (CRP) provides a better correlation. Despite the low abundance of salivary CRP, several reports displayed the detection limit down to pg/ml using existing technologies. Thus, salivary CRP has the potential to be used for future forefront diagnostics for the early assessment of cardiac risks.
The gelation properties of spent duck meat surimi-like material produced using acid solubilization (ACS) or alkaline solubilization (ALS) were studied and compared with conventionally processed (CON) surimi-like material. The ACS process yielded the highest protein recovery (P < 0.05). The ALS process generated the highest lipid reduction, and the CON process yielded the lowest reduction (P < 0.05). Surimi-like material produced by the CON process had the highest gel strength, salt extractable protein (SEP), and water holding capacity (WHC), followed by materials produced via the ALS and ACS processes and untreated duck meat (P < 0.05). The material produced by the CON process also had the highest cohesiveness, hardness, and gumminess values and the lowest springiness value. Material produced by the ACS and ALS processes had higher whiteness values than untreated duck meat gels and gels produced by the CON method (P < 0.05). Surimi-like material produced using the ACS and CON processes had significantly higher myoglobin removal (P < 0.05) than that produced by the ALS method and untreated duck meat. Among all surimi-like materials, the highest Ca(2+)-ATPase activity was found in conventionally produced gels (P < 0.05). This suggests that protein oxidation was induced by acid-alkaline solubilization. The gels produced by ALS had a significantly lower (P < 0.05) total SH content than the other samples. This result showed that the acid-alkaline solubilization clearly improved gelation and color properties of spent duck and possibly applied for other high fat raw material.