Food Science of Animal Resources最新文献_第7页

Current technologies and future perspective in meat analogs made from plant, insect, and mycoprotein materials: a review 植物、昆虫和真菌蛋白材料制备肉类类似物的技术现状和未来展望

3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-08 DOI: 10.5851/kosfa.2023.e51

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Juhyun Lee, Ermie Jr Mariano, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Sun Jin Hur

{"title":"Current technologies and future perspective in meat analogs made from plant, insect, and mycoprotein materials: a review","authors":"Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Juhyun Lee, Ermie Jr Mariano, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Sun Jin Hur","doi":"10.5851/kosfa.2023.e51","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e51","url":null,"abstract":"This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136362011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Dermatitis. 蝉皮通过抑制异位性皮炎中白细胞介素(IL)-22/Janus激酶(JAK) 1/信号转导和转录激活因子(STAT) 3通路改善地衣化

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-09-01 DOI: 10.5851/kosfa.2023.e40

Ganghye Park, Namgyu Kwon, Mi Hye Kim, Woong Mo Yang

{"title":"The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Dermatitis.","authors":"Ganghye Park, Namgyu Kwon, Mi Hye Kim, Woong Mo Yang","doi":"10.5851/kosfa.2023.e40","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e40","url":null,"abstract":"It is known that animal-origin medicine could be one of effective treatment to remedy atopic dermatitis (AD) by controlling the cytokines. Cicadidae Periostracum (CP), the slough of Cryptotympana pustulata, has been frequently used for treating AD and skin affliction in traditional Korean Medicine. This study is aimed at investigating the ameliorating effects of CP on AD and its potential mechanism. The dinitrochlorobenzene sensitized mice were treated with CP for 2 weeks. The various biomarkers and the dermatitis scores presented that CP treatment can induce the visual and biological improvements of AD model. Pruritus, the most serious symptom of AD, which can cause repeated scratching behaviors and finally lead to lichenification, was reduced with CP treatment by regulating the inflammatory reactions. In addition, CP treatment diminished the number of mast cells that are known for causing inflammatory reactions. Moreover, it is proven that CP can decline secretion of interleukin-22, which means CP treatment has anti-inflammatory effects. CP treatment can correct the imbalance of helper T (Th)1 and Th2, downregulating thymic stromal lymphopoietin that leads to decrease of mRNA level of inflammatory cytokines. The crucial role of CP treatment is controlling of the Janus kinase 1/signal transducer and activator of transcription 3 pathway. In addition, CP treatment has the inhibitory effects on kallikrein related peptidase (KLK) 5 and KLK7. Taken together, CP treatment can ameliorate most symptoms and problems caused by AD disease, improving the AD patients' life quality.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 5","pages":"859-876"},"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/31/07/kosfa-43-5-859.PMC10493567.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10607311","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

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