Food Science of Animal Resources最新文献

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Comparative Evaluation of the Nutrient Composition and Lipidomic Profile of Different Parts of Muscle in the Chaka Sheep. 茶卡羊不同部位肌肉营养成分和脂质组学特征的比较评估
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e47
Xianli Xu, Tongqing Guo, Qian Zhang, Hongjin Liu, Xungang Wang, Na Li, Yalin Wang, Lin Wei, Linyong Hu, Shixiao Xu
{"title":"Comparative Evaluation of the Nutrient Composition and Lipidomic Profile of Different Parts of Muscle in the Chaka Sheep.","authors":"Xianli Xu, Tongqing Guo, Qian Zhang, Hongjin Liu, Xungang Wang, Na Li, Yalin Wang, Lin Wei, Linyong Hu, Shixiao Xu","doi":"10.5851/kosfa.2024.e47","DOIUrl":"10.5851/kosfa.2024.e47","url":null,"abstract":"<p><p>Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor substances in <i>longissimus dorsi</i> (LD), <i>psoas major</i> (PM), and <i>biceps femoris</i> (BF) of the Chaka sheep, and then analyzed the lipid composition using the technique of UHPLC-Q-Exactive Orbitrap MS/MS. Our results indicated that the LD had the highest crude protein content (22.63%), the highest levels of aspartic acid (5.72%) and histidine (2.76%), the BF had the highest contents of glycine (3.40%) and proline (2.88%), the PM had the highest abundance of ω-6 polyunsaturated fatty acids (7.06%), linoleic acid (C18:2n6c; 5.03%), and volatile flavor compounds (alcohols, ketones, and esters). Moreover, our study detected 2,639 lipid molecules classified into 42 classes, among which phospholipids were the major lipids, accounting for nearly half of the total lipids. Among them, phosphatidylethanolamine (PE; 18:2/18:2) and phosphatidylcholine (PC; 25:0/11:3) were the characteristic lipids in LD. Phosphatidylserine (PS; 20:3e/20:4), lysophosphatidylcholine (LPC; 18:3), PE (8:1e/12:3), triacylglycerol (TG; 18:0e/16:0/18:1), TG (18:0/18:0/18:0), TG (18:0e/18:0/18:1), and TG (18:0e/18:1/18:1) were marker lipids in PM. LPC (16:0), LPC (18:1), lysophosphatidylethanolamine (18:1), PC (15:0/22:6), PE (18:1/18:1), Hex1Cer (d24:1/18:1), and PC (10:0e/6:0) were representative lipids in BF. Intermolecular correlations between PC, PE, Hex1Cer, PS, TG, diacylglycerol, and cardiolipid were revealed by correlation analysis. In conclusion, this study provided the interpretation of the specific nutritional indicators and lipid profile in the tripartite muscle of Chaka sheep, which can be used as a guidance for future research on the nutritional qualities and economic benefits of mutton.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1305-1326"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564135/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota. 特应性皮炎 NC/Nga 小鼠肠道-皮肤轴的相互联系:三种双歧杆菌CBT-BF3(益生元、后益生元和胞嘧啶-磷酸鸟嘌呤寡脱氧核苷酸)对T细胞分化和肠道微生物群的影响。
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e100
Gwang Il Kim, Hwa Yeong Jeong, In Sung Kim, Seung Ho Lee, Sung Hak Kim, Yang Soo Moon, Kwang Keun Cho
{"title":"Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of <i>Bifidobacterium bifidum</i> CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota.","authors":"Gwang Il Kim, Hwa Yeong Jeong, In Sung Kim, Seung Ho Lee, Sung Hak Kim, Yang Soo Moon, Kwang Keun Cho","doi":"10.5851/kosfa.2024.e100","DOIUrl":"10.5851/kosfa.2024.e100","url":null,"abstract":"<p><p>The gut microbiota is an immune system regulator in the gut-skin axis. Dysfunctional interactions between the gut microbiota and the gut immune system can lead to the development of skin diseases such as atopic dermatitis (AD). Probiotics and postbiotics positively affect the balance of the gut microbiota, immune regulation, protection against pathogens, and barrier integrity. This study investigated the effects of probiotic <i>Bifidobacterium bifidum</i>, postbiotic <i>B. bifidum</i> (heat-killed), and cytosine-phosphate-guanine oligodeoxynucleotide (CpG ODN) on the gut microbiota and T cell differentiation in NC/Nga mice induced with AD. 2,4-Dinitrochlorobenzene-induced AD mice had an increased SCORing atopic dermatitis-index and increased mRNA expression levels of Th2 and Th17 cell transcription factors and cytokines, and <i>thymic stromal lymphopoietin</i> (<i>TSLP</i>) cytokine in their mesenteric lymph nodes (mLNs; p<0.05). However, oral administration of the three types of <i>B. bifidum</i> (probiotics, postbiotics, CpG ODN) to AD mice decreased the mRNA expression levels of Th2 and Th17 cell transcription factors and cytokines as well as <i>TSLP</i> cytokine. They increased the mRNA expression levels of regulatory T (Treg) cell transcription factor and cytokine, <i>galectin-9</i>, and <i>filaggrin</i> genes (p<0.05). These effects were more noticeable in the mLNs than in the spleen. In addition, AD mice showed a decrease in <i>Faecalibacterium prausnitzii</i>, <i>Roseburia</i> spp., <i>Leuconostoc citreum</i>, <i>Weissella cibaria</i>, and <i>Weissella koreensis</i> (p<0.05). However, oral administration of the three types of <i>B. bifidum</i> increased <i>Bacteroides</i> spp., <i>Bifidobacterium</i> spp., <i>F. prausnitzii</i>, and <i>Roseburia</i> spp. (p<0.05).</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1417-1439"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564143/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract. 长期成熟切达干酪水溶性提取物的抗氧化、抗高血压和抗炎活性
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e83
Woojin Ki, Gereltuya Renchinkhand, Hyoungcheol Bae, Myoung Soo Nam
{"title":"Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract.","authors":"Woojin Ki, Gereltuya Renchinkhand, Hyoungcheol Bae, Myoung Soo Nam","doi":"10.5851/kosfa.2024.e83","DOIUrl":"10.5851/kosfa.2024.e83","url":null,"abstract":"<p><p>During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation of Cheddar cheese. Young (YC), medium (MC), and 3-year-aged extra-sharp (EC) Cheddar cheeses were extracted with water, and bioactive peptides were identified using ultra performance liquid chromatography-high resolution mass spectrometer. Peptides reported to have antioxidant, angiotensin-converting enzyme (ACE)-inhibitory, and anti-inflammatory effects were identified and evaluated in the extracts. MC and EC showed stronger antioxidant activity than YC. The 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid inhibition rates of MC and EC were similar, but EC exhibited a higher 2,2-diphenyl-1-picrylhydrazyl inhibition rate. The antihypertensive effect was found to increase owing to the appearance of peptides with ACE-inhibitory activity in MC and EC. Quantitative real time polymerase chain reaction and immunoblot were run to evaluate the anti-inflammatory effects. YC did not show anti-inflammatory activity, but MC and EC were shown to effectively inhibit inflammatory mRNA expression. The immunoblot results showed that EC did not inhibit IκBα phosphorylation, but had an inhibitory effect at the mRNA expression level. Overall, the peptides contained in aged Cheddar cheese were shown to have excellent antioxidant, anti-inflammatory, and antihypertensive activities, and long-term ripening appeared to have a positive effect on these activities. This is presumed to have affected not only the already identified peptides but also unknown peptides; therefore, it is expected that the discovery of bioactive peptides will be possible through additional research.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1373-1388"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564144/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion. 探索利用牛血作为抗氧化肽的来源:牛血作为抗氧化肽来源的利用探索:生产、浓缩、鉴定和 In Silico 胃肠道消化。
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e45
Saruttiwong Boonkong, Pichitpon Luasiri, Jaksuma Pongsetkul, Saranya Suwanandgul, Sukanya Chaipayang, Wittawat Molee, Papungkorn Sangsawad
{"title":"Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and <i>In Silico</i> Gastrointestinal Digestion.","authors":"Saruttiwong Boonkong, Pichitpon Luasiri, Jaksuma Pongsetkul, Saranya Suwanandgul, Sukanya Chaipayang, Wittawat Molee, Papungkorn Sangsawad","doi":"10.5851/kosfa.2024.e45","DOIUrl":"10.5851/kosfa.2024.e45","url":null,"abstract":"<p><p>This study delves into the pivotal industrial process of efficiently managing livestock waste. Specifically, the study concentrates on harnessing the potential of bovine blood through enzymatic hydrolysis to produce antioxidant peptides. The whole bovine blood sample, subjected to a 90°C heat treatment for 30 min, underwent hydrolysis utilizing various commercial enzymes, alcalase, neutrase, and papain. Through neutrase hydrolysis (BB-N), we identified optimized conditions crucial for achieving heightened antioxidant activities and 40% protein recovery. Ultrafiltration with a molecular weight cutoff of 3 kDa was employed to concentrate the BB-N peptide, demonstrating the highest antioxidant and protein yield. The gel electrophoresis profile confirmed the denaturation of key proteins like albumin, globulin, and fibrinogen before digestion, while the BB-N derived after digestion contained peptides below 16 kDa. Post-concentration, the permeation of UF-3 kDa underwent purification, and the peptide sequence was discerned using liquid chromatography with tandem mass spectrometry. The exploration identified nine novel peptides- IWAGK, VDLL, MTTPNK, MPLVR, KIII, LPQL, TVIL, DFPGLQ, and VEDVK. Notably, the IWAGK sequence emerged as the most potent antioxidant activity peptide. Subsequent <i>in-silico</i> gastrointestinal digestion predicted structural changes in these peptides. While IWAGK, VDLL, MPLVR, LPQL, TVIL, and DFPGLQ could be fragmented into bioactive dipeptides and tripeptides, MTTPNK, KIII, and VEDVK exhibited resistance, suggesting potential circulation through the bloodstream to reach the target organ. Consequently, our study explores the potential use of BB-N as a novel dietary ingredient with health benefits. <i>In vivo</i> studies are needed to validate and extend our findings.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1283-1304"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564139/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream. 牛奶极性脂质与酪蛋白水解物的组合作为冰淇淋的健康乳化剂
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e88
Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm
{"title":"Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream.","authors":"Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm","doi":"10.5851/kosfa.2024.e88","DOIUrl":"10.5851/kosfa.2024.e88","url":null,"abstract":"<p><p>The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH reduced interfacial tension and increased α<sub>s</sub>- and β-casein displacement from the surface of cream layers compared to the addition of MPL alone. The addition of MPL+CH improved ice cream overrun to levels comparable to those of control ice cream containing DATEM (0.3%, w/v), without adversely affecting melt rate or microstructure. Confocal laser scanning microscopy revealed that ice cream prepared with MPL+CH formed a thick protein and coalesced fat layer on the surface of air cells that might help enhance overrun. These findings suggest that the combination of MPL (0.3%, w/v) and CH (0.03%, w/v) can be used as a potential emulsifier alternative to replace chemically synthesized emulsifiers such as DATEM.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1389-1402"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564146/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review. 解决清真肉类和肉制品供应链违规问题的先进清真认证方法和技术:综述。
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e75
Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno
{"title":"Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review.","authors":"Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno","doi":"10.5851/kosfa.2024.e75","DOIUrl":"10.5851/kosfa.2024.e75","url":null,"abstract":"<p><p>Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring compliance with halal standards across the entire meat and meat products supply chain presents considerable challenges. Instances of non-compliance, including improper slaughtering techniques, mislabeling, adulteration, and contamination, have caused concerns about the authenticity of halal status. To address these concerns, this review explores recent advancements in halal authentication methods and technology, focusing on practical objectives aimed at addressing non-compliance issues. It categorizes methods into four main areas of non-compliance concerns, providing a unique perspective compared to earlier reviews that primarily examined the progression of analytical methods. This classification offers a comprehensive analysis of the field's current status, facilitating the identification of research gaps and strategic recommendations for enhancing future halal authentication methods. Through the implementation of this novel approach, the review seeks to promote the development of a more robust framework for evaluating halal meat and meat products, safeguarding consumer trust and ensuring adherence to religious dietary guidelines in the future.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1195-1212"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564133/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning. 添加培养肉组织对使用湿法纺丝法生产的杂交培养肉的理化和口味特性的影响
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e104
So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, Amm Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo
{"title":"Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning.","authors":"So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, Amm Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e104","DOIUrl":"10.5851/kosfa.2024.e104","url":null,"abstract":"<p><p>This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force of IMF (p<0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sample were significantly higher while springiness was lower in CPP without adding CMT (p<0.05). Chewiness of CMT 20% was the highest among HCCM samples (p<0.05). As the amount of CMT added increased, sourness decreased significantly, while bitterness and richness increased significantly (all p<0.05). As CMT addition level increased, essential amino acid levels also increased comprehensively except phenylalanine, leading to improved nutritional quality of HCCM. These results imply that adding CMT could compensate for amino acids that are absent or lacking in CPP and enhance the taste of HCCM.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1440-1452"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564141/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage. 即食干腌火腿片在不同包装系统下的贮藏质量和货架期特性。
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e71
Sang-Keun Jin, Sung-Sil Moon
{"title":"Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage.","authors":"Sang-Keun Jin, Sung-Sil Moon","doi":"10.5851/kosfa.2024.e71","DOIUrl":"10.5851/kosfa.2024.e71","url":null,"abstract":"<p><p>This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork <i>bicep femoris</i> muscles (n=20) were salted with 5% NaCl, 0.01% NaNO<sub>2</sub> and 0.05% sodium erythorbate and then inoculated with <i>Lactobacillus pentosus</i> (4.0×10<sup>9</sup> CFU/g) and <i>Staphylococcus carnosus</i> (6.0×10<sup>9</sup> CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N<sub>2</sub> and 30% CO<sub>2</sub>). The packed samples were stored at 10°C for 84 d, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 d of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VP- and MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 d of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1358-1372"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564136/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142650505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics. 利用益生菌衍生的细胞外囊泡作为后益生菌及其在心理健康治疗中的作用。
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e92
Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang
{"title":"Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics.","authors":"Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang","doi":"10.5851/kosfa.2024.e92","DOIUrl":"10.5851/kosfa.2024.e92","url":null,"abstract":"<p><p>As consumers become more interested in healthier lifestyles, the global functional food market is expanding. Probiotics have gained attention because of their numerous health benefits to the host and may even treat various pathological conditions. Probiotics interact with host cells, and particularly, probiotics-derived extracellular vesicles (PEVs) are key factors in the health benefits of probiotics. Additionally, extracellular vesicles are nano-scaled lipid-bilayer particles that carry various biological molecules, indicating potential as new postbiotics that can provide the same health benefits as probiotics while complementing the side effects associated with probiotics. The importance of mental health care is becoming increasingly prominent considering societal conditions, such as the recent aging population and the coronavirus disease 2019 pandemic. However, the response to mental health issues among modern individuals is insufficient, and there is a need for the development of new personalized treatments to overcome the limitations of current mental health therapies. PEVs have various physiological functions, including mediating cellular communication in the central nervous system, which indicates associations among mental disorders. Therefore, we focused on the beneficial effects of PEVs on the brain and mental health. Recent research has shown that PEVs can adjust the expression of brain-derived neurotrophic factors <i>in vitro</i> and <i>in vivo</i>, demonstrating antidepressant and cognitive function improvement effects. This suggests that PEVs have potential as therapeutic agents for improving mental health and treating brain disorders. Based on this, we review these findings and present the beneficial effects of PEVs on mental health and the challenges that need to be addressed.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1252-1265"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564138/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142650506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses. 评估过氧化醋酸消毒剂的适当使用浓度及其对鸡肉外观的影响
IF 4.2 3区 农林科学
Food Science of Animal Resources Pub Date : 2024-11-01 DOI: 10.5851/kosfa.2024.e97
Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim
{"title":"Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses.","authors":"Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim","doi":"10.5851/kosfa.2024.e97","DOIUrl":"10.5851/kosfa.2024.e97","url":null,"abstract":"<p><p>With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50-200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and <i>Escherichia coli</i> at 200 ppm regardless of disinfectant type. Considering the disinfectant type at 200 ppm, sodium hypochlorite was the least effective, and peracetic acid A showed the highest antibacterial efficacy at all concentrations. In chicken carcasses, 200 ppm of peracetic acid A exhibited the highest bacterial reduction rates of 92.7% and 89.3% for general bacteria and <i>E. coli</i>, respectively; in contaminated water, 200 ppm of peracetic acid A exhibited a significantly higher reduction rate (p<0.05). <i>Salmonella</i> was negative throughout the experiment, and discoloration of the neck and tip was observed for peracetic acid A and peracetic acid (Daesung) at 100 ppm and peracetic acid B at 150 ppm. Sodium hypochlorite did not cause discoloration at any concentration. Flavor analysis indicated that 100 ppm of peracetic acid A exhibited olfactory characteristics similar to those of 100 or 150 ppm of sodium hypochlorite. In conclusion, 50 ppm of peracetic acid A was adequate for use in poultry processing plants.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 6","pages":"1403-1416"},"PeriodicalIF":4.2,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11564140/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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