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

The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2. 商用无血清培养基对韩宇卫星细胞增殖的影响及成纤维细胞生长因子2的作用。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e68

In-Sun Yu, Jungseok Choi, Mina K Kim, Min Jung Kim

{"title":"The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2.","authors":"In-Sun Yu, Jungseok Choi, Mina K Kim, Min Jung Kim","doi":"10.5851/kosfa.2023.e68","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e68","url":null,"abstract":"Fetal bovine serum (FBS), which contains various nutrients, comprises 20% of the growth medium for cell-cultivated meat. However, ethical, cost, and scientific issues, necesitates identification of alternatives. In this study, we investigated commercially manufactured serum-free media capable of culturing Hanwoo satellite cells (HWSCs) to identify constituent proliferation enhancing factors. Six different serum-free media were selected, and the HWSC proliferation rates in these serum-free media were compared with that of control medium supplemented with 20% FBS. Among the six media, cell proliferation rates were higher only in StemFlexTM Medium (SF) and Mesenchymal Stem Cell Growth Medium DXF (MS) than in the control medium. SF and MS contain high fibroblast growth factor 2 (FGF2) concentrations, and we found upregulated FGF2 protein expression in cells cultured in SF or MS. Activation of the fibroblast growth factor receptor 1 (FGFR1)-mediated signaling pathway and stimulation of muscle satellite cell proliferation-related factors were confirmed by the presence of related biomarkers (FGFR1, FRS2, Raf1, ERK, p38, Pax7, and MyoD) as indicated by quantitative polymerase chain reaction, western blotting, and immunocytochemistry. Moreover, PD173074, an FGFR1 inhibitor suppressed cell proliferation in SF and MS and downregulated related biomarkers (FGFR1, FRS2, Raf1, and ERK). The promotion of cell proliferation in SF and MS was therefore attributed to FGF2, which indicates that FGFR1 activation in muscle satellite cells may be a target for improving the efficiency of cell-cultivated meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1017-1030"},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636218/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134648774","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

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics. 改善肉质和口感特性的多组学方法。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e63

Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo

{"title":"Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.","authors":"Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo","doi":"10.5851/kosfa.2023.e63","DOIUrl":"10.5851/kosfa.2023.e63","url":null,"abstract":"With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1067-1086"},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636221/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134648772","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

Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios. 温度变化对鸡蛋品质影响的比较评价:从农场到餐桌暴露情景。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e62

Ji-Hoon An, Youngmin Hwang, Sumin Hwang, Hyojin Kwon, Hyelim Gu, Kihwan Park, Changsun Choi

{"title":"Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios.","authors":"Ji-Hoon An, Youngmin Hwang, Sumin Hwang, Hyojin Kwon, Hyelim Gu, Kihwan Park, Changsun Choi","doi":"10.5851/kosfa.2023.e62","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e62","url":null,"abstract":"This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35°C during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15°C, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30°C-35°C, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1002-1016"},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636220/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134648768","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 the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat. 燕津乌骨鸡与飘鸡的脂肪酸组成及小分子代谢物比较。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e53

Rong Jia, Wen Xun, Guozhou Liao, Yuan Yang, Guiying Wang

引用次数: 0

Protective Effects of Lacticaseibacillus rhamnosus IDCC3201 on Motor Functions and Anxiety Levels in a Chronic Stress Mouse Model. 鼠李糖乳杆菌IDCC3201对慢性应激小鼠运动功能和焦虑水平的保护作用

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e54

Jae Gwang Song, Daye Mun, Bomi Lee, Minho Song, Sangnam Oh, Jun-Mo Kim, Jungwoo Yang, Younghoon Kim, Hyung Wook Kim

{"title":"Protective Effects of Lacticaseibacillus rhamnosus IDCC3201 on Motor Functions and Anxiety Levels in a Chronic Stress Mouse Model.","authors":"Jae Gwang Song, Daye Mun, Bomi Lee, Minho Song, Sangnam Oh, Jun-Mo Kim, Jungwoo Yang, Younghoon Kim, Hyung Wook Kim","doi":"10.5851/kosfa.2023.e54","DOIUrl":"10.5851/kosfa.2023.e54","url":null,"abstract":"Growing evidence indicates a crucial role of the gut microbiota in physiological functions. Gut-brain axis imbalance has also been associated with neuropsychiatric and neurodegenerative disorders. Studies have suggested that probiotics regulate the stress response and alleviate mood-related symptoms. In this study, we investigated the effects of the probiotic Lacticaseibacillus rhamnosus IDCC3201 (L3201) on the behavioral response and fecal metabolite content in an unpredictable chronic mild stress (UCMS) mouse model. Our study shows that chronic stress in mice for three weeks resulted in significant changes in behavior, including lower locomotor activity, higher levels of anxiety, and depressive-like symptoms, compared to the control group. Metabolomic analysis demonstrated that disrupted fecal metabolites associated with aminoacyl-tRNA biosynthesis and valine, leucine, and isoleucine biosynthesis by UCMS were restored with the administration of L3201. Oral administration of the L3201 ameliorated the observed changes and improved the behavioral alterations along with fecal metabolites, suggesting that probiotics play a neuroprotective role.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 6","pages":"1044-1054"},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636227/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134648773","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 Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham. 芥菜籽提取物对干熟猪里脊火腿理化及贮藏特性的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-11-01 DOI: 10.5851/kosfa.2023.e50

Han-Gyeol Cho, Hack-Youn Kim

引用次数: 0

Characterization of volatile compounds in donkey meat by GC–IMS combined with chemometrics GC-IMS联合化学计量学分析驴肉中挥发性物质

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-23 DOI: 10.5851/kosfa.2023.e67

Mengmeng Li, Mengqi Sun, Wei Ren, Limin Man, Wenqiong Chai, Giuqin Liu, Mingxia Zhu, Changfa Wang

{"title":"Characterization of volatile compounds in donkey meat by GC–IMS combined with chemometrics","authors":"Mengmeng Li, Mengqi Sun, Wei Ren, Limin Man, Wenqiong Chai, Giuqin Liu, Mingxia Zhu, Changfa Wang","doi":"10.5851/kosfa.2023.e67","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e67","url":null,"abstract":"Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥ 1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS–GC–IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405605","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

Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 cells 马肉水解物对C2C12细胞氧化应激、促炎细胞因子和泛素-蛋白酶体系统的影响

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-23 DOI: 10.5851/kosfa.2023.e65

Hee-Jeong Lee, Dongwook Kim Kim, Kyoungtag Do, Chang-Beom Yang, Seong-Won Jeon, Aera Jang

{"title":"Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 cells","authors":"Hee-Jeong Lee, Dongwook Kim Kim, Kyoungtag Do, Chang-Beom Yang, Seong-Won Jeon, Aera Jang","doi":"10.5851/kosfa.2023.e65","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e65","url":null,"abstract":"Sarcopenia, the age-related muscle atrophy, is a serious concern as it is associated with frailty, reduced physical functions, and increased mortality risk. Protein supplementation is essential for preserving muscle mass, and horse meat can be an excellent source of proteins. Since sarcopenia occurs under conditions of oxidative stress, this study aimed to investigate the potential anti-muscle atrophy effect of horse meat hydrolysate using C2C12 cells. A horse meat hydrolysate less than 3 kDa (A4<3kDa) significantly increased the viability of C2C12 myoblasts against H2O2-induced cytotoxicity. Exposure of C2C12 myoblasts to lipopolysaccharide led to an elevation of cellular reactive oxygen species levels and mRNA expression of proinflammatory cytokines, including tumor necrosis factor-α and interleukin 6, and these effects were attenuated by A4<3kDa treatment. Additionally, A4<3kDa activated protein synthesis-related proteins through the protein kinase B/mechanistic target of rapamycin pathway, while decreasing the expression of activity and degradation-related proteins, such as Forkhead box O3, muscle RING finger protein-1, and Atrogin-1 in dexamethasone-treated C2C12 myotubes. Therefore, the natural material A4<3kDa has the potential of protecting against muscle atrophy, while further in vivo study is needed.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405440","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

Effects of natural extract mixtures on the quality characteristics of sausages during refrigerated storage 天然提取物混合物对冷藏香肠品质特性的影响

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-23 DOI: 10.5851/kosfa.2023.e66

Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, Heejin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi

{"title":"Effects of natural extract mixtures on the quality characteristics of sausages during refrigerated storage","authors":"Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, Heejin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi","doi":"10.5851/kosfa.2023.e66","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e66","url":null,"abstract":"Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. The antibacterial activity was evaluated against three pathogenic bacteria (Listeria monocytogenes, Salmonella spp. and Escherichia coli). The optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5 and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 weeks of storage. Total plate counts were observed only in the control and treatment group stored for 3 weeks. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 weeks. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"14 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135367530","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

Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides 韩国本土和海外牛源肽消化诱导特性和生物活性变化的研究

3区农林科学

Food Science of Animal Resources Pub Date : 2023-10-05 DOI: 10.5851/kosfa.2023.e64

Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Jr. Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur

引用次数: 0