Food Science of Animal Resources最新文献_第4页

ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources. ω-6和ω-3多不饱和脂肪酸：炎症、肥胖与动物源性食品。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-09-01 DOI: 10.5851/kosfa.2024.e65

Hwa Yeong Jeong, Yang Soo Moon, Kwang Keun Cho

{"title":"ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources.","authors":"Hwa Yeong Jeong, Yang Soo Moon, Kwang Keun Cho","doi":"10.5851/kosfa.2024.e65","DOIUrl":"10.5851/kosfa.2024.e65","url":null,"abstract":"Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyunsaturated fatty acids (PUFAs) vastly exceed the amount of ω-3 PUFAs, with ω-6/ω-3 ratios ranging from 10:1 to 25:1. ω-6 PUFAs, such as arachidonic acid, have pro-inflammatory effects and increase obesity. On the other hand, ω-3 PUFAs, including eicosapentaenoic acid and docosahexaenoic acid, have anti-inflammatory and anti-obesity effects. Linoleic acid (LA) and alpha-linolenic acid (ALA) are synthesized in almost all higher plants, algae, and some fungi. However, in humans and animals, they are essential fatty acids and must be consumed through diet or supplementation. Therefore, balancing LA/ALA ratios is essential for obesity prevention and human health. Monogastric animals such as pigs and chickens can produce meat and eggs fortified with ω-3 PUFAs by controlling dietary fatty acid (FA). Additionally, ruminant animals such as feeder cattle and lactating dairy cows can opt for feed supplementation with ω-3 PUFAs sources and rumen-protected microencapsulated FAs or pasture finishing. This method can produce ω-3 PUFAs and conjugated linoleic acid (CLA) fortified meat, milk, and cheese. A high ω-6/ω-3 ratio is associated with pro-inflammation and obesity, whereas a balanced ratio reduces inflammation and obesity. Additionally, probiotics containing lactic acid bacteria are necessary, which reduces inflammation and obesity by converting ω-6 PUFAs into functional metabolites such as 10-hydroxy-cis-12-octadecenoic acid and CLA.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 5","pages":"988-1010"},"PeriodicalIF":4.2,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377208/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153572","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

Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning. 利用湿法纺丝技术开发不同蛋白质来源的仿纤维并进行比较评估

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-09-01 DOI: 10.5851/kosfa.2024.e69

Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

{"title":"Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.","authors":"Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e69","DOIUrl":"10.5851/kosfa.2024.e69","url":null,"abstract":"Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 5","pages":"1156-1166"},"PeriodicalIF":4.2,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377202/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153569","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

Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies. 威胁动物源性食品安全的精神营养性细菌：特征、污染和控制策略》。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-09-01 DOI: 10.5851/kosfa.2024.e70

Hyemin Oh, Jeeyeon Lee

{"title":"Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies.","authors":"Hyemin Oh, Jeeyeon Lee","doi":"10.5851/kosfa.2024.e70","DOIUrl":"10.5851/kosfa.2024.e70","url":null,"abstract":"Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concerns for food safety and quality. Psychrotrophic bacteria, including Pseudomonas, Listeria, and Yersinia, not only spoil food but can also produce heat-resistant enzymes and toxins, posing health risks. This review examines the characteristics and species composition of psychrotrophic bacteria in animal-derived foods, their impact on food spoilage and safety, and contamination patterns in various products. It explores several nonthermal techniques to combat bacterial contamination as alternatives to conventional thermal methods, which can affect food quality. This review highlights the importance of developing nonthermal technologies to control psychrotrophic bacteria that threaten the cold storage of animal-derived foods. By adopting these technologies, the food industry can better ensure the safety and quality of animal-derived foods for consumers.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 5","pages":"1011-1027"},"PeriodicalIF":4.2,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377203/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153571","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

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion. 用于培养肉支架的大豆蛋白和豌豆蛋白的比较：评估凝胶化、物理性质和细胞粘附性

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-09-01 DOI: 10.5851/kosfa.2024.e46

Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han

{"title":"Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion.","authors":"Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han","doi":"10.5851/kosfa.2024.e46","DOIUrl":"10.5851/kosfa.2024.e46","url":null,"abstract":"Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The objective of this research was to compare soy and pea protein in the production of hydrogel scaffolds intended for cultured meat. We examined the gelation process, physical characteristics, and the ability of scaffolds to facilitate cell adhesion using mesenchymal stem cells derived from porcine adipose tissue (ADSCs). The combination of soy and pea proteins with agarose and agar powders was found to generate solid hydrogels with a porous structure. Soy protein-based scaffolds exhibited a higher water absorption rate, whereas scaffolds containing agarose had a higher compressive strength. Based on Fourier transform infrared spectroscopy analysis, the number of hydrophobic interactions increased between proteins and polysaccharides in the scaffolds containing pea proteins. All scaffolds were nontoxic toward ADSCs, and soy protein-based scaffolds displayed higher cell adhesion and proliferation properties. Overall, the soy protein-agarose scaffold was found to be optimal for cultured meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 5","pages":"1108-1125"},"PeriodicalIF":4.2,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11377198/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142153568","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

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats. 蒸煮温度对黑山羊肱三头肌的影响

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2024.e23

Kyu-Min Kang, Hack-Youn Kim

{"title":"Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats.","authors":"Kyu-Min Kang, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e23","DOIUrl":"10.5851/kosfa.2024.e23","url":null,"abstract":"The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60°C and 65°C samples showed no significant differences. For sensory evaluation, the 60°C sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60°C sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of triceps brachii of black goats at 60°C is effective in reducing off-flavor and improving tenderness.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 4","pages":"861-872"},"PeriodicalIF":4.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11222698/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141554513","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

Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway. 胰蛋白酶水解产物通过丝裂原活化蛋白激酶 (MAPK) 信号通路对 RAW 264.7 巨噬细胞的免疫刺激作用

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2024.e25

Jin-Hong Jang, Ji-Eun Lee, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik

{"title":"Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway.","authors":"Jin-Hong Jang, Ji-Eun Lee, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik","doi":"10.5851/kosfa.2024.e25","DOIUrl":"10.5851/kosfa.2024.e25","url":null,"abstract":"Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydrolysates (OMHs) obtained by using various proteolytic enzymes (Alcalase®, bromelain, α-chymotrypsin, Neutrase®, pancreatin, papain, Protamax®, and trypsin) in RAW 264.7 cells. The results showed that OMH prepared with pancreatin (OMPA) produced the highest levels of nitrite oxide in RAW 264.7 cells, through upregulation of inducible nitric oxide synthase mRNA expression. The production of pro-inflammatory cytokines such as tumor necrosis factor-α and interleukin-6 were increased with the cytokines mRNA expression. The effect of OMPA on mitogen-activated protein kinase signaling pathway was increased the phosphorylation of p38, c-Jun NH2-terminal kinase, and extracellular signal-regulated kinase in a concentration-dependent manner. Therefore, OMPA could be used as a potential immune-stimulating agent in the functional food industry.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 4","pages":"885-898"},"PeriodicalIF":4.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11222692/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141554533","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

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints. 骆驼奶的成分、技术功能特性及加工限制的研究进展

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2023.e18

Muhammad Asif Arain, Hafiz Muhammad Salman, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabbir Ahmed

{"title":"A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.","authors":"Muhammad Asif Arain, Hafiz Muhammad Salman, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabbir Ahmed","doi":"10.5851/kosfa.2023.e18","DOIUrl":"10.5851/kosfa.2023.e18","url":null,"abstract":"Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"1 1","pages":"739-757"},"PeriodicalIF":4.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11222694/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45398616","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

Determination of Flunixin and 5-Hydroxy Flunixin Residues in Livestock and Fishery Products Using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). 利用液相色谱-串联质谱法（LC-MS/MS）测定畜产品和水产品中的氟尼辛和 5-羟基氟尼辛残留量。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2024.e24

Dahae Park, Yong Seok Choi, Ji-Young Kim, Jang-Duck Choi, Gui-Im Moon

{"title":"Determination of Flunixin and 5-Hydroxy Flunixin Residues in Livestock and Fishery Products Using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS).","authors":"Dahae Park, Yong Seok Choi, Ji-Young Kim, Jang-Duck Choi, Gui-Im Moon","doi":"10.5851/kosfa.2024.e24","DOIUrl":"10.5851/kosfa.2024.e24","url":null,"abstract":"Flunixin is a veterinary nonsteroidal anti-inflammatory agent whose residues have been investigated in their original form within tissues such as muscle and liver. However, flunixin remains in milk as a metabolite, and 5-hydroxy flunixin has been used as the primary marker for its surveillance. This study aimed to develop a quantitative method for detecting flunixin and 5-hydroxy flunixin in milk and to strengthen the monitoring system by applying to other livestock and fishery products. Two different methods were compared, and the target compounds were extracted from milk using an organic solvent, purified with C18, concentrated, and reconstituted using a methanol-based solvent. Following filtering, the final sample was analyzed using liquid chromatography- tandem mass spectrometry. Method 1 is environmentally friendly due to the low use of reagents and is based on a multi-residue, multi-class analysis method approved by the Ministry of Food and Drug Safety. The accuracy and precision of both methods were 84.6%-115% and 0.7%-9.3%, respectively. Owing to the low matrix effect in milk and its convenience, Method 1 was evaluated for other matrices (beef, chicken, egg, flatfish, and shrimp) and its recovery and coefficient of variation are sufficient according to the Codex criteria (CAC/GL 71-2009). The limits of detection and quantification were 2-8 and 5-27 μg/kg for flunixin and 2-10 and 6-33 μg/kg for 5-hydroxy flunixin, respectively. This study can be used as a monitoring method for a positive list system that regulates veterinary drug residues for all livestock and fisheries products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 4","pages":"873-884"},"PeriodicalIF":4.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11222691/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141554512","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

Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils. 富含脂肪的食用昆虫油与常见动植物油的脂肪酸谱和热行为比较

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2024.e44

Kasidate Chantakun, Tanyamon Petcharat, Saowakon Wattanachant, Muhammad Shahrim Bin Ab Karim, Pensiri Kaewthong

{"title":"Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils.","authors":"Kasidate Chantakun, Tanyamon Petcharat, Saowakon Wattanachant, Muhammad Shahrim Bin Ab Karim, Pensiri Kaewthong","doi":"10.5851/kosfa.2024.e44","DOIUrl":"10.5851/kosfa.2024.e44","url":null,"abstract":"This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils. SP oil had equivalent SFA content to CK and BB oils. Insect oils exhibited similar monounsaturated fatty acid concentrations in all samples, except C oils. PW and BC oils exhibited a higher content of palmitoleic acid than the other oils. SP oils contained polyunsaturated fatty acids similar to those in SB and BB oils, which were higher than those in PW, BC, CK, BF, and PF oils. SP oil also exhibited the highest concentration of α-linolenic acid (C18:3 n-3). Arachidonic acid (0.01-0.02 g/100 g) in all insect oils was lower level compared to CK, BF, PF, SB, and BB oils. SP oil (0.03 g/100 g) exhibited a slightly higher level of eicosapentaenoic acid compared to PW (0.01 g/100 g) and BC (0.01 g/100 g) oils. The insect oils were liquid at ambient temperature, solid below -15°C, and required less energy (△Hm-max) for melting than other samples. This study indicated that insects, particularly SP, could serve as an alternative source of fat to meet its growing demand.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"44 4","pages":"790-804"},"PeriodicalIF":4.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11222688/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141554532","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

Erratum to: Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/Nuclear Factor-κB (NF-κB) Pathway. 勘误：木犀草（OC）提取物通过激活丝裂原活化蛋白激酶（MAPKs）/核因子-κB（NF-κB）通路保护 ARPE-19 细胞免受氧化应激影响。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2024-07-01 DOI: 10.5851/kosfa.2024.e48

Bong Sun Kim, Ra-Yeong Choi, Haeyong Kweon, Joon Ha Lee, In-Woo Kim, Minchul Seo

引用次数: 0