Food Science of Animal Resources最新文献_第10页

Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Suppression of Toll-Like Receptor (TLR)-Mediated Mitogen-Activated Protein Kinase (MAPK) and Nuclear Factor-κB (NF-κB) Signaling Pathways. 从植物乳杆菌中提取的基因组DNA通过抑制toll样受体(TLR)介导的丝裂原活化蛋白激酶(MAPK)和核因子-κB (NF-κB)信号通路减弱牙龈卟啉单胞菌脂多糖(LPS)诱导的炎症反应

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e43

Young Hyeon Choi, Bong Sun Kim, Seok-Seong Kang

{"title":"Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Suppression of Toll-Like Receptor (TLR)-Mediated Mitogen-Activated Protein Kinase (MAPK) and Nuclear Factor-κB (NF-κB) Signaling Pathways.","authors":"Young Hyeon Choi, Bong Sun Kim, Seok-Seong Kang","doi":"10.5851/kosfa.2023.e43","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e43","url":null,"abstract":"In the present study, we aimed to examine the inhibition of genomic DNA from Lactiplantibacillus plantarum (LpDNA) on Porphyromonas gingivalis lipopolysaccharide (PgLPS)-induced inflammatory responses in RAW264.7 cells. Pretreatment with LpDNA for 15 h significantly inhibited PgLPS-induced mRNA expression and protein secretion of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein-1. LpDNA pretreatment also reduced the mRNA expression of Toll-like receptor (TLR)2 and TLR4. Furthermore, LpDNA inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs) and the activation of nuclear factor-κB (NF-κB) induced by PgLPS. Taken together, these findings demonstrate that LpDNA attenuates PgLPS-induced inflammatory responses by regulating MAPKs and NF-κB signaling pathways through the suppression of TLR2 and TLR4 expression.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"938-947"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/68/bf/kosfa-43-5-938.PMC10493568.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10589131","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

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. 韩国发酵食品分离菌株对发酵香肠的蛋白水解分析及感官评价。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e42

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

{"title":"Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods.","authors":"Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim","doi":"10.5851/kosfa.2023.e42","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e42","url":null,"abstract":"We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"877-888"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/fd/43/kosfa-43-5-877.PMC10493556.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10607309","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 Consumption of Animal Products on the Gut Microbiome Composition and Gut Health. 食用动物产品对肠道微生物组成和肠道健康的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e44

Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim

{"title":"Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health.","authors":"Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim","doi":"10.5851/kosfa.2023.e44","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e44","url":null,"abstract":"The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact of red meat, white meat, and processed meat consumption on the gut microbiome differs from that of milk, yogurt, cheese, or egg products. In particular, we have focused on animal-originated proteins, a significant nutrient in each livestock product, and revealed that the major proteins in each food elicit diverse effects on the gut microbiome. Collectively, this review highlights the need for further insights into the interactions and mechanisms underlying the impact of animal products on the gut microbiome. A deeper understanding of these interactions would be beneficial in elucidating the development of dietary interventions to prevent and treat diseases linked to the gut microbiome.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"723-750"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/29/51/kosfa-43-5-723.PMC10493557.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10607312","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

Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods. 采用不同烹饪方法的奶牛肉圆的理化特性和挥发性有机化合物。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e35

Yousung Jung, Hye-Jin Kim, Dongwook Kim, Bumjin Joo, Jin-Woo Jhoo, Aera Jang

{"title":"Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods.","authors":"Yousung Jung, Hye-Jin Kim, Dongwook Kim, Bumjin Joo, Jin-Woo Jhoo, Aera Jang","doi":"10.5851/kosfa.2023.e35","DOIUrl":"10.5851/kosfa.2023.e35","url":null,"abstract":"To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"767-791"},"PeriodicalIF":4.2,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6f/28/kosfa-43-5-767.PMC10493563.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10589132","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

Multiclass Method for the Determination of Anthelmintic and Antiprotozoal Drugs in Livestock Products by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry. 超高效液相色谱-串联质谱法测定畜产品中驱虫药和原虫药。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e41

Hyunjin Park, Eunjung Kim, Tae Ho Lee, Sihyun Park, Jang-Duck Choi, Guiim Moon

{"title":"Multiclass Method for the Determination of Anthelmintic and Antiprotozoal Drugs in Livestock Products by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry.","authors":"Hyunjin Park, Eunjung Kim, Tae Ho Lee, Sihyun Park, Jang-Duck Choi, Guiim Moon","doi":"10.5851/kosfa.2023.e41","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e41","url":null,"abstract":"The objective of this study was to establish a multi-residue quantitative method for the analysis of anthelmintic and antiprotozoal drugs in various livestock products (beef, pork, and chicken) using ultra-high-performance liquid chromatography-tandem mass spectrometry. Each compound performed validation at three different levels i.e., 0.5, 1, and 2× the maximum residue limit according to the CODEX guidelines (CAC/GL 71-2009). This study was conducted according to the modified quick, easy, cheap, effective, rugged, and safe procedure. The matrix-matched calibrations gave correlation coefficients >0.98, and the obtained recoveries were in the range of 60.2%-119.9%, with coefficients of variation ≤32.0%. Furthermore, the detection and quantification limits of the method were in the ranges of 0.03-3.2 and 0.1-9.7 μg/kg, respectively. Moreover, a survey of residual anthelmintic and antiprotozoal drugs was also carried out in 30 samples of beef, pork, and chicken collected in Korea. Toltrazuril sulfone was detected in all three samples. Thus, our results indicated that the developed method is suitable for determining the anthelmintic and antiprotozoal drug contents in livestock products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"914-937"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/93/87/kosfa-43-5-914.PMC10493560.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10242985","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

Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry. 快速、简便、廉价、有效、可靠、安全的气相色谱-质谱联用法测定不同炭的烤牛排和牛肉饼中多环芳烃的形成

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e38

Ali Samet Babaoğlu

{"title":"Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry.","authors":"Ali Samet Babaoğlu","doi":"10.5851/kosfa.2023.e38","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e38","url":null,"abstract":"This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74°C. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 μg/kg) and C7 (36.39 μg/kg) was higher than that of C3 (23.80 μg/kg) and C6 (24.48 μg/kg; p<0.05). The highest amounts of PAH16 (216.40 μg/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 μg/kg) and C5 (22.95 μg/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"826-839"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/bf/ff/kosfa-43-5-826.PMC10493564.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10295541","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: 1

In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells. 酸奶中Nisin和乳酸对幽门螺杆菌和人胃细胞的体外协同抗菌和抗炎作用。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e34

Seo Gu Han, Hyuk Cheol Kwon, Do Hyun Kim, Seong Joon Hong, Sung Gu Han

{"title":"In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells.","authors":"Seo Gu Han, Hyuk Cheol Kwon, Do Hyun Kim, Seong Joon Hong, Sung Gu Han","doi":"10.5851/kosfa.2023.e34","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e34","url":null,"abstract":"Helicobacter pylori is a bacterium that naturally thrives in acidic environments and has the potential to induce various gastrointestinal disorders in humans. The antibiotic therapy utilized for treating H. pylori can lead to undesired side effects, such as dysbiosis in the gut microbiota. The objective of our study was to explore the potential antibacterial effects of nisin and lactic acid (LA) in yogurt against H. pylori. Additionally, we investigated the anti-inflammatory effects of nisin and LA in human gastric (AGS) cells infected with H. pylori. Nisin and LA combination showed the strongest inhibitory activity, with confirmed synergy at 0.375 fractional inhibitory concentration index. Also, post-fermented yogurt with incorporation of nisin exhibited antibacterial effect against H. pylori. The combination of nisin and LA resulted in a significant reduction of mRNA levels of bacterial toxins of H. pylori and pro-inflammatory cytokines in AGS cells infected with H. pylori. Furthermore, this also increased bacterial membrane damage, which led to DNA and protein leakage in H. pylori. Overall, the combination of nisin and LA shows promise as an alternative therapy for H. pylori infection. Additionally, the incorporation of nisin into foods containing LA presents a potential application. Further studies, including animal research, are needed to validate these findings and explore clinical applications.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"751-766"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/14/fc/kosfa-43-5-751.PMC10493562.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10295540","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

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking. 甜菜粉和焦糖色素在肉类模拟物烹饪前后牛肉颜色模拟中的水平优化。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e45

Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung

引用次数: 0

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware. 济州火山渣陶土陈化猪里脊肉的肉质变化

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e46

DongGyun Kim, SangHoon Lee, GwangHeun Kim, KyoungBo Ko, YounChul Ryu

{"title":"Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware.","authors":"DongGyun Kim, SangHoon Lee, GwangHeun Kim, KyoungBo Ko, YounChul Ryu","doi":"10.5851/kosfa.2023.e46","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e46","url":null,"abstract":"This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L* after 10 days of aging. However, the aging method did not alter the pH and CIE L* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"901-913"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/f6/24/kosfa-43-5-901.PMC10493558.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10295542","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

Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5'-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway. 益生菌通过腺苷5′-单磷酸活化蛋白激酶(AMPK)信号通路增加苏尼特羊肌内脂肪并改善脂肪酸组成

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e37

Yue Zhang, Duo Yao, Huan Huang, Min Zhang, Lina Sun, Lin Su, LiHua Zhao, Yueying Guo, Ye Jin

{"title":"Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5'-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway.","authors":"Yue Zhang, Duo Yao, Huan Huang, Min Zhang, Lina Sun, Lin Su, LiHua Zhao, Yueying Guo, Ye Jin","doi":"10.5851/kosfa.2023.e37","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e37","url":null,"abstract":"This experiment aims to investigate the impact of probiotic feed on growth performance, carcass traits, plasma lipid biochemical parameters, intramuscular fat and triglyceride content, fatty acid composition, mRNA expression levels of genes related to lipid metabolism, and the activity of the enzyme in Sunit sheep. In this experiment, 12 of 96 randomly selected Sunit sheep were assigned to receive the basic diet or the basic diet supplemented with probiotics. The results showed that supplementation with probiotics significantly increased the loin eye area, and decreased plasma triglycerides and free fatty acids, increasing the content of intramuscular fat and triglycerides in the muscle and improving the composition of the fatty acids. The inclusion of probiotics in the diet reduced the expression of adenosine 5'-monophosphate-activated protein kinase alpha 2 (AMPKα2) mRNA and carnitine palmitoyltransferase 1B (CPT1B) mRNA, while increasing the expression of acetyl-CoA carboxylase alpha (ACCα) mRNA, sterol regulatory element-binding protein-1c (SREBP-1c) mRNA, fatty acid synthase mRNA, and stearoyl-CoA desaturase 1 mRNA. The results of this study indicate that supplementation with probiotics can regulate fat deposition and improves the composition of fatty acids in Sunit sheep through the signaling pathways AMPK-ACC-CPT1B and AMPK-SREBP-1c. This regulatory mechanism leads to an increase in intramuscular fat content, a restructuring of muscle composition of the fatty acids, and an enhancement of the nutritional value of meat. These findings contribute to a better understanding of the food science of animal resources and provide valuable references for the production of meat of higher nutritional value.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"805-825"},"PeriodicalIF":3.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b2/b2/kosfa-43-5-805.PMC10493559.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10589128","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: 1