Food Science of Animal Resources最新文献_第9页

Impact of ice pack quantity and external temperature on chicken meat freshness during distribution in insulated boxes. 冷冻袋数量和外部温度对鸡肉保鲜度的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00008-x

Bu-Min Kim, Gyeong-Seok Kang, Eun-Seon Lee, Jong-Hui Kim, Donghyun Shin, Mi-Hwa Oh

{"title":"Impact of ice pack quantity and external temperature on chicken meat freshness during distribution in insulated boxes.","authors":"Bu-Min Kim, Gyeong-Seok Kang, Eun-Seon Lee, Jong-Hui Kim, Donghyun Shin, Mi-Hwa Oh","doi":"10.1007/s44463-025-00008-x","DOIUrl":"10.1007/s44463-025-00008-x","url":null,"abstract":"The proportion of livestock products purchased via online delivery has increased, emphasizing the need for standards to ensure the freshness and safety of perishable items like chicken. Microbial growth during chicken distribution is strongly influenced by external temperature, highlighting the importance of proper temperature control. This study evaluated the effects of external temperature and the number and spatial arrangement of ice packs on chicken quality in insulated boxes under simplified online delivery conditions. Samples were stored with ice packs at refrigerated (2 °C), ambient (25 °C), and high (40 °C) temperatures. At ambient and high temperatures with two ice packs, the total viable counts (TVC), volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) significantly increased (p < 0.05), exceeding the freshness limits (6.7 log CFU/g for TVC, 20 mg% for VBN, and 0.20 mg MDA/kg for TBARS) by day 2. Spoilage also occurred when using four ice packs at ambient temperature, indicating their limited effectiveness in maintaining microbiological quality. Microbial indicators responded more sensitively to external temperature than chemical indicators and were affected by the spatial positioning of ice packs, indicating that optimized ice pack placement can delay spoilage. These findings emphasize the need for enhanced cold chain management strategies, including refrigerated vehicles and optimized thermal packaging. The absence of clear regulatory standards for temperature control during online meat distribution highlights the urgent need for institutional reforms to ensure the microbial safety and freshness of poultry products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995017/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations. 栀子花红基添加剂组合无亚硝酸盐乳化猪肉香肠的品质特性。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-026-00056-x

Sang Keun Jin, Jong Hyuk Kim, Seung Yun Lee

{"title":"Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations.","authors":"Sang Keun Jin, Jong Hyuk Kim, Seung Yun Lee","doi":"10.1007/s44463-026-00056-x","DOIUrl":"10.1007/s44463-026-00056-x","url":null,"abstract":"This study evaluated the effects of gardenia red (GR), vitamin C, and sodium caseinate, applied alone or in combination, on the quality characteristics of nitrite-free emulsified pork sausages. Four treatment groups were prepared: CON (0.01% sodium nitrite), T1 (0.04% GR), T2 (0.04% GR with 0.05% vitamin C), and T3 (0.04% GR with 0.05% vitamin C and 0.4% sodium caseinate). GR-containing treatments significantly increased redness (a*) and decreased lightness (L*) compared with CON, and T2 showed the most intense redness. T3 exhibited the greatest improvements in emulsion stability, water and fat retention, and initial texture. Oxidative stability was enhanced in both T2 and T3, which showed significantly lower TBARS values than T1. In contrast, microbial counts and VBN values were higher in the GR-treated groups, especially in T3, indicating that these combinations did not provide microbial control comparable to sodium nitrite. Residual nitrite was detected only in CON, confirming complete nitrite removal in all GR formulations. Overall, GR-based additive combinations improved redness, oxidative stability, and initial texture properties in nitrite-free sausages. However, because they lacked microbial inhibitory activity, these additives should be regarded as quality-enhancing components rather than complete nitrite substitutes. Additional preservation strategies are required to ensure microbial safety in nitrite-free sausage production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995022/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480473","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 the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain. 肌纤维蛋白磷酸化和s -亚硝基化联合作用对微钙蛋白酶降解肌纤维蛋白的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00016-x

Manting Du, Fangge Hao, Mengli Gao, Ke Li, Junguang Li, Lichuang Cao, Yanhong Bai

{"title":"Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain.","authors":"Manting Du, Fangge Hao, Mengli Gao, Ke Li, Junguang Li, Lichuang Cao, Yanhong Bai","doi":"10.1007/s44463-025-00016-x","DOIUrl":"10.1007/s44463-025-00016-x","url":null,"abstract":"This study investigated the responsiveness of interactively phosphorylated and S-nitrosylated myofibrillar proteins (MPs) to µ-calpain for elucidating the interactive effect of phosphorylation and S-nitrosylation on MPs degradation. MP were treated with protein kinase A (PKA), S-nitrosoglutathione (SNG) and PKA + SNG, respectively, to regulate its modification levels, and then incubated with µ-calpain for 40 min. The results showed that phosphorylation level of MPs significantly raised in PKA and PKA + SNG group (p < 0.05), but presented insignificantly differences between these two groups (p ≥ 0.05). S-nitrosylation level of MPs was significantly higher in PKA + SNG group than that in other groups (p < 0.05). MPs co-modified by phosphorylation and S-nitrosylation significantly promoted the degradation of actin (p < 0.05), but inhibited the degradation of desmin. Besides, both co-modification or single modification of MPs showed little influence on the degradation of myosin heavy chain by µ-calpain. The crosstalk of phosphorylation and S-nitrosylation of MPs plays different roles in regulating the degradation of different types of MPs via µ-calpain.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994970/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480367","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

High freeze-thaw stability of Pickering emulsion stabilized by WPI-carboxymethyl cellulose particles and its effect on frozen pork patties as a fat substitute. wpi -羧甲基纤维素颗粒稳定皮克林乳剂的高冻融稳定性及其对猪肉肉饼脂肪替代品的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00029-6

Huiyun Y Zhang, Xinling Li, Huaibin Kang

{"title":"High freeze-thaw stability of Pickering emulsion stabilized by WPI-carboxymethyl cellulose particles and its effect on frozen pork patties as a fat substitute.","authors":"Huiyun Y Zhang, Xinling Li, Huaibin Kang","doi":"10.1007/s44463-025-00029-6","DOIUrl":"10.1007/s44463-025-00029-6","url":null,"abstract":"This study investigated the freeze-thaw (FT) stability of whey protein isolate-carboxymethyl cellulose (WPI-CMC) Pickering emulsions (PEs) and their performance as fat substitutes in pork patties under repeated FT cycles. The PE containing 0.6% CMC exhibited superior FT stability, characterized by uniform droplet size, low creaming index, and phase separation resistance, resulting from a dense interfacial film that mitigated ice crystal damage. In pork patties, substituting 50%-75% of pork fat with PEs significantly improved quality during FT cycles. After five cycles, the 75% substitution group exhibited significantly enhanced water-holding capacity, as evidenced by 41.5% lower thawing loss and 30.2% reduced expressible moisture, along with inhibited lipid and protein oxidation, demonstrated by 45.5% lower TBARS and 38.6% fewer carbonyl groups, thereby maintaining superior texture stability. However, 100% substitution impaired performance due to excessive cross-linking disrupting protein networks. Overall, WPI-CMC PEs (formulated with 0.6% CMC), particularly at 75% fat substitution, provide a promising strategy for the development of low-fat, freeze-thaw-stable meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995013/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480361","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

Optimizing chicken muscle stem cell isolation using recombinant proteolytic enzymes for cultured meat production. 利用重组蛋白水解酶优化鸡肌肉干细胞分离用于培养肉生产。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00051-8

Jeong Ho Lim, Sibhghatulla Shaikh, Woo-Jong Lee, Eun Ju Lee, Inho Choi

{"title":"Optimizing chicken muscle stem cell isolation using recombinant proteolytic enzymes for cultured meat production.","authors":"Jeong Ho Lim, Sibhghatulla Shaikh, Woo-Jong Lee, Eun Ju Lee, Inho Choi","doi":"10.1007/s44463-025-00051-8","DOIUrl":"10.1007/s44463-025-00051-8","url":null,"abstract":"Muscle satellite cells, also known as muscle stem cells (MSCs), are crucial for muscle growth and regeneration, and are among the most commonly used cell types for cultured meat production. Efficient isolation of high-quality MSCs is essential for both basic research and for the development of therapies targeting muscle-related diseases and for advancing cultured meat production. Traditional isolation methods often use crude proteolytic enzymes, which can lead to contamination and cytotoxicity. This study aimed to improve the isolation of muscle stem cells by using recombinant proteolytic enzymes-collagenase and thermolysin-while comparing their performance to crude enzyme treatments. The isolation of MSCs from chicken muscle tissue was conducted using both crude pronase and recombinant enzymes. The effectiveness of each method was evaluated based on tissue dissociation efficiency and the quantity of MSCs isolated. The results showed that the combination of recombinant proteolytic enzymes significantly improved muscle tissue dissociation, resulting in a higher yield of MSCs compared to crude enzymes. Furthermore, the MSCs isolated using recombinant enzymes exhibited comparable or superior proliferation and differentiation characteristics, including myogenic gene and protein expression and creatine kinase activity. These findings suggest that recombinant proteolytic enzymes offer a safer and more efficient alternative to crude enzymes for isolating MSCs. This method has potential applications in muscle research and the production of cultured meat, improving both safety and efficiency in stem cell-based technologies and fostering advancements in these fields.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994927/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480282","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 whey protein hydrolysate isolation as a partial replacement of fetal bovine serum on proliferation and differentiation of Hanwoo primary muscle cells. 乳清蛋白水解分离物部分替代胎牛血清对韩宇原代肌细胞增殖和分化的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00044-7

Sol-Hee Lee, Sanghun Park, Soyoung Jang, Gyutae Park, Jungseok Choi

{"title":"Effect of whey protein hydrolysate isolation as a partial replacement of fetal bovine serum on proliferation and differentiation of Hanwoo primary muscle cells.","authors":"Sol-Hee Lee, Sanghun Park, Soyoung Jang, Gyutae Park, Jungseok Choi","doi":"10.1007/s44463-025-00044-7","DOIUrl":"10.1007/s44463-025-00044-7","url":null,"abstract":"This study aimed to evaluate the potential of whey protein hydrolysate isolation (WPH) to partially replace fetal bovine serum (FBS) in Hanwoo primary muscle cell cultures, and to address issues related to cost, animal ethics, and undefined elements of FBS. WPH was prepared by enzymatic hydrolysis using bromelain. For proliferation, 10% FBS and 0.3-0.9 mg/mL WPH were used, and for differentiation, 1% FBS and 0.03-0.09 mg/mL WPH were applied. The results showed that cell proliferation increased with increasing WPH concentration, and the levels were similar to those of 20% FBS on days 4 and 5. Therefore, 0.9 mg/mL WPH was considered the most suitable concentration for proliferation. Differentiation initially increased and then decreased with increasing WPH concentration, but mRNA MyHC expression was higher than that of the 20% FBS group. Therefore, 0.06 mg/mL WPH was found to be the most suitable concentration for differentiation. These results suggest that WPH can effectively replace FBS to reduce the production costs of cultured meat and increase the value of by-product utilization, while providing a sustainable and ethical alternative source of nutrients.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994992/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480284","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

Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork. 固定化植物乳杆菌纤维粉作为泰式发酵猪肉益生菌发酵剂的特性及应用。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00046-5

Pussadee Tangwatcharin, Supaluk Sorapukdee

{"title":"Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork.","authors":"Pussadee Tangwatcharin, Supaluk Sorapukdee","doi":"10.1007/s44463-025-00046-5","DOIUrl":"10.1007/s44463-025-00046-5","url":null,"abstract":"Characterization of immobilized Lactobacillus plantarum KL102 fiber powder and its application as a probiotic starter culture for probiotic Thai-fermented pork were evaluated. The influence of KL102 inoculum (free cells) and immobilized KL102 fiber powder additions on changes in microbiological and physicochemical qualities were estimated during 3 days of fermentation. For finished products, instrumental texture and color were collated. The results showed that the immobilized KL102 cells maintained their morphology and count within the banana peel dietary fiber after drying, with no significant difference observed. The addition of both forms of KL102 led to higher values of LAB, total acidity, and the proteolysis index, along with a lower pH and reduced levels of yeast, Enterobacteriaceae, Staphylococcus aureus, coliform, Escherichia coli, and lipid oxidation during the 3-day fermentation (p < 0.05). The released water content of samples to which immobilized KL102 fiber powder addition were lower than those of the others (p < 0.05). Mold and Salmonella spp. in all products during fermentation were not detected. The finished product with immobilized KL102 fiber powder exhibited lower hardness, gumminess and chewiness than the others (p < 0.05). The color of this batch was also less light and yellow than the others (p < 0.05). Finally, the addition of immobilized KL102 fiber powder produced improvement of product quality, and this powder proved to be a convenient probiotic starter culture with confirmed microbiological safety for Thai-fermented meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994930/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480216","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 low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar protein. 低频交变磁场对低盐猪肌原纤维蛋白构象、流变学和凝胶特性的影响。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00047-4

Shengming Zhao, Xiang Chen, Ligong Zhai, Yanyan Zhao, Hanjun Ma, Guoyuan Xiong

{"title":"Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar protein.","authors":"Shengming Zhao, Xiang Chen, Ligong Zhai, Yanyan Zhao, Hanjun Ma, Guoyuan Xiong","doi":"10.1007/s44463-025-00047-4","DOIUrl":"10.1007/s44463-025-00047-4","url":null,"abstract":"In this research, low-frequency alternating magnetic field (LF-AMF, 5 mT, 1-5 h) was used to investigate the effect on the structural, rheological, and gel properties of porcine myofibrillar protein (MP) under low-salt condition (0.3 M NaCl). The solubility, surface hydrophobicity, active sulfhydryl content, intrinsic fluorescence intensity, water holding capacity (WHC), and gel strength of low-salt porcine MP exhibited a trend of initial increase followed by a subsequent decrease as the LF-AMF processing time extended (P < 0.05). Furthermore, LF-AMF treatment could induce an elevated β-sheet proportion, G' value and a reduced α-helix proportion, suggesting that LF-AMF facilitated the improvement of gel attributes in low-salt porcine MP. Meanwhile, LF-AMF could trigger the construction of a homogeneous and tight MP gel network, resulting in bounding of more water molecules, which elevated the percentage of immobilized water and diminished the percentage of free water. Thus, an appropriate LF-AMF processing time can effectively improve the gel characteristics of low-salt porcine MP.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994958/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480339","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

Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo. 植物乳杆菌发酵黄粉虫幼虫提取物改善地塞米松诱导的肌萎缩。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00050-9

Su-Vin Kim, Hyun Sol Jo, Seok Jun Son, Mi Jeong Sung, Sun Mee Hong, Sang-Hee Lee

{"title":"Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo.","authors":"Su-Vin Kim, Hyun Sol Jo, Seok Jun Son, Mi Jeong Sung, Sun Mee Hong, Sang-Hee Lee","doi":"10.1007/s44463-025-00050-9","DOIUrl":"10.1007/s44463-025-00050-9","url":null,"abstract":"Sarcopenia, characterized by progressive age-related declines in skeletal muscle mass and function, is exacerbated by inadequate protein intake in elderly populations. This study aimed to evaluate the effects of fermented Tenebrio molitor with Lactobacillus plantarum as a sustainable protein supplement against dexamethasone-induced myotube atrophy in C2C12 myoblasts and muscle atrophy in a C57BL/6 mouse model. We evaluated the effect of Tenebrio molitor with Lactobacillus plantarum using various methods, including immunofluorescence staining, Western blot, quantitative polymerase chain reaction, exercise performance measurement, and muscle tissue analysis. The results showed that Tenebrio molitor with Lactobacillus plantarum treatment significantly improved myotube area, myotube diameter, expression of myogenin and myosin heavy chain in dexamethasone-induced C2C12 myotubes. In addition, Tenebrio molitor with Lactobacillus plantarum enhanced the expression of myogenic regulatory factors, such as myogenic factor 5 and myogenin and reduced the expression of protein degradation marker, including atrogin-1, muscle really interesting new gene finger protein-1, and myostatin in the myotubes. In dexamethasone-treated mice, Tenebrio molitor with Lactobacillus plantarum increased exercise capacity and muscle weight, while inhibiting myosin heavy chain and muscle atrophy markers’ expression. These findings highlight the potential of Tenebrio molitor with Lactobacillus plantarum as a sustainable protein source for managing sarcopenia by preserving muscle mass and improving physical function, suggesting it as a potential therapeutic agent for treating muscle weakness and atrophy in aging populations.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480288","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

Enhancing cultured meat production with ginseng leaf-stem extract: a novel supplementation approach to promote porcine muscle stem cell growth. 人参叶茎提取物提高养殖肉产量：一种促进猪肌肉干细胞生长的新补充方法。

IF 4.9 3区农林科学

Food Science of Animal Resources Pub Date : 2026-02-11 DOI: 10.1007/s44463-025-00034-9

Su Min Park, Do Hyun Kim, Hyuk Cheol Kwon, Ji Hwan Ryoo, Hirokazu Kawagishi, Jae-Hoon Choi, Sung Gu Han

{"title":"Enhancing cultured meat production with ginseng leaf-stem extract: a novel supplementation approach to promote porcine muscle stem cell growth.","authors":"Su Min Park, Do Hyun Kim, Hyuk Cheol Kwon, Ji Hwan Ryoo, Hirokazu Kawagishi, Jae-Hoon Choi, Sung Gu Han","doi":"10.1007/s44463-025-00034-9","DOIUrl":"10.1007/s44463-025-00034-9","url":null,"abstract":"Ginsenosides, including ginsenoside Re (G-Re), exert muscle-protective effects, and ginseng leaves and stems are rich in G-Re. Cultured meat has garnered attention as a sustainable alternative to conventional meat production methods. The proliferation and differentiation of muscle satellite cells (MuSCs) are essential for meat production. Herein, we examined the effects of ginseng leaf-stem extract (G-LSE) on the growth, differentiation, and myotube formation of MuSCs. The G-Re content of G-LSE was quantified using LC-MS/MS. MuSCs were treated with G-LSE (0, 0.25, 0.5, 1, 2, and 4 mg/mL for 48 h). Cell proliferation and cell cycle analyses were performed. Myogenic factors, the AKT/mammalian target of rapamycin (mTOR) signaling pathway, and FoxO3a were detected using real-time PCR, Western blotting, and immunofluorescence analyses. At concentrations of 0.25, 0.5, and 1 mg/mL, G-LSE enhanced cell proliferation over 7 days in a concentration-dependent manner. G-LSE also promoted cell cycle progression. Treatment with G-LSE increased mRNA levels of myogenic differentiation 1 (MyoD), myogenin (MyoG), and myosin heavy chain after 7 days in a concentration-dependent manner. G-LSE also elevated cellular protein levels of MyoD and MyoG. A 7-day treatment with 1 mg/mL G-LSE maintained high MyoG levels and morphological transition to myotubes. Myogenic proliferation and differentiation were mediated via AKT/mTOR activation and inhibition of FoxO3a nuclear translocation. G-LSE promotes porcine MuSC proliferation and differentiation by activating AKT/mTOR signaling and inhibiting FoxO3a nuclear translocation. G-LSE could be a novel plant-derived supplement for promoting MuSC growth and differentiation, particularly in cultured meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994945/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480365","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