Korean Journal for Food Science of Animal Resources最新文献_第2页

Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning. 韩国黑山羊头部电击与非头部电击的血量及肉质特性比较。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e64

Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo

{"title":"Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning.","authors":"Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo","doi":"10.5851/kosfa.2018.e64","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e64","url":null,"abstract":"This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE L*, a*, b*, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem. Results indicated that NS and HOES had no significant difference on BL %, the rate of pH decline, meat color properties, and WHC (p>0.05). It has only a small effect on WBSF and sarcomere length values, but the difference was marginal. These results suggested that meat quality of LL muscle from goat might not be affected by slaughter methods because neither NS nor HOES did result in poor quality of meat.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1286-1293"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e64","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q₁₀: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q₁₀. 含有辅酶Q10的β-乳球蛋白纳米乳液的生物可及性：液滴大小对辅酶Q10生物可及度的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e65

Ho-Kyung Ha, Mee-Ryung Lee, Won-Jae Lee

{"title":"Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q10: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q10.","authors":"Ho-Kyung Ha, Mee-Ryung Lee, Won-Jae Lee","doi":"10.5851/kosfa.2018.e65","DOIUrl":"10.5851/kosfa.2018.e65","url":null,"abstract":"The aims of this research were to examine the effect of heating temperature (65, 75, and 85℃) and CaCl2 concentration level (3, 4, and 5 mM) on the physicochemical properties of β-lactoglobulin (β-lg) nanoemulsions (NEs) and to study how the droplet size of NEs affects the bioaccessibility (BA) of coenzyme Q10 (CoQ10). The droplet size of NEs and BA of CoQ10 was assessed by particle size analyzer and UV-Vis spectrophotometer, respectively. An increase in heating temperature and CaCl2 concentration level resulted in a significant (p<0.05) increase in the droplet size of NEs while there were no significant differences in polydispersity index and zeta-potential of NEs. When NEs containing CoQ10 were incubated in simulated small intestinal phases, an increase in the droplet size and polydispersity index of NEs was observed. This indicated that NEs were not stable in small intestine and digestion of NEs occurred. As heating temperature and CaCl2 concentration level were decreased, a significant (p<0.05) increase in BA of CoQ10 was observed. There was a significant (p<0.05) increase in BA of CoQ10 with a decrease in the droplet size of NEs. In conclusion, heating temperature and CaCl2 concentration level were key-parameters affecting the initial droplet size of NEs and BA of CoQ10 was negatively correlated with initial droplet size of NEs.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1294-1304"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/85/6d/kosfa-38-6-1294.PMC6335127.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System. 肌肉纤维成分与猪肉风味性状的关系

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e66

Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

{"title":"The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System.","authors":"Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo","doi":"10.5851/kosfa.2018.e66","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e66","url":null,"abstract":"To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1305-1314"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/74/a2/kosfa-38-6-1305.PMC6335132.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 33

Predicting Shelf-life of Ice Cream by Accelerated Conditions. 利用加速条件预测冰淇淋的保质期。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e55

Jung-Min Park, Jong-Ho Koh, Jin-Man Kim

{"title":"Predicting Shelf-life of Ice Cream by Accelerated Conditions.","authors":"Jung-Min Park, Jong-Ho Koh, Jin-Man Kim","doi":"10.5851/kosfa.2018.e55","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e55","url":null,"abstract":"Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life. As per the current law, there is no shelf life on ice cream. Our results suggest that the shelf life of an ice cream sample was 24.27 months at -18℃, 2.29 months at -6℃, 0.39 months at -1℃, and 0.15 months at 4℃. Results of this study suggest that a set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1216-1225"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e55","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181. 人参提取物粉与植物乳杆菌NK181的酸奶品质评价

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e47

Hye Ji Jang, Jieun Jung, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik

{"title":"Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181.","authors":"Hye Ji Jang, Jieun Jung, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik","doi":"10.5851/kosfa.2018.e47","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e47","url":null,"abstract":"The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, β-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1160-1167"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/f7/a4/kosfa-38-6-1160.PMC6335138.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin. 一株产抗葡萄球菌细菌素的乳酸乳球菌的分离。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e67

Jung-Mo Yang, Gi-Seong Moon

{"title":"Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin.","authors":"Jung-Mo Yang, Gi-Seong Moon","doi":"10.5851/kosfa.2018.e67","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e67","url":null,"abstract":"Bacteriocin is ribosomally synthesized by bacteria and inhibits closely related species. In this study we aimed at isolating lactic acid bacteria producing bacteriocin presenting anti-staphylococcal activity. A Lactococcus lactis strain was isolated from kimchi for the purpose and identified by 16S rRNA gene sequencing. As preliminary tests, optimal culture conditions, stabilities against heat, solvents, and enzymes treatments, and type of action (bacteriostatic or bactericidal) of the bacteriocin were investigated. The optimal culture conditions for production of the bacteriocin were MRS broth medium and 25℃ and 30℃ culture temperatures. The bacteriocin was acidic and the activity was abolished by a protease treatment. Its stability was maintained at 100℃ for 15 min and under treatments of various organic solvents such as methanol, ethanol, acetone, acetonitrile, and chloroform. Finally, the bacteriocin showed bactericidal action against Staphylococcus aureus where 200 AU/mL of the bacteriocin decreased the viable cell count (CFU/mL) of S. aureus by 2.5 log scale, compared with a control (no bacteriocin added) after 4-h incubation.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1315-1321"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/81/aa/kosfa-38-6-1315.PMC6335131.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage. γ辐照下天冬酰胺(天冬酰胺根)的抗氧化活性稳定。乳化液型猪肉肠提取物及其对脂质氧化的抑制作用。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e51

Young Ho Cho, Myung-Soon Yang

{"title":"Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage.","authors":"Young Ho Cho, Myung-Soon Yang","doi":"10.5851/kosfa.2018.e51","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e51","url":null,"abstract":"The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at 4℃. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1196-1202"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/31/15/kosfa-38-6-1196.PMC6335137.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions. 不同干燥陈化条件下带骨腰肉的干燥产量、肉质、氧化稳定性和感官性能的比较

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e52

Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim

{"title":"Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.","authors":"Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim","doi":"10.5851/kosfa.2018.e52","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e52","url":null,"abstract":"This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6th-13th ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature (2℃-4℃), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, 2℃, 85%, 60 d; T2, 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d; T3, 2℃, 75%, 20 d+4℃, 85%, 40 d; T4, 4℃, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE L*, a*, and b*), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1131-1143"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e52","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 Lactobacillus helveticus Fermentation on the Ca²⁺ Release and Antioxidative Properties of Sheep Bone Hydrolysate. 瑞士乳杆菌发酵对绵羊骨水解液Ca2+释放及抗氧化性能的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e32

Keguang Han, Jing Cao, Jinghui Wang, Jing Chen, Kai Yuan, Fengping Pang, Shaopeng Gu, Nairui Huo

{"title":"Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate.","authors":"Keguang Han, Jing Cao, Jinghui Wang, Jing Chen, Kai Yuan, Fengping Pang, Shaopeng Gu, Nairui Huo","doi":"10.5851/kosfa.2018.e32","DOIUrl":"10.5851/kosfa.2018.e32","url":null,"abstract":"Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase Ca2+ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated Ca2+ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% L. helveticus and incubated for 29.4 h at 36℃, Ca2+ content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of L. helveticus reached to 1.1×1010 CFU/mL. Results of Pearson correlation analysis demonstrated that LAB viable counts, Ca2+ levels, obtaining rates of oligopeptide and the yield of polypeptide were positively correlated with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, L. helveticus fermentation can further boost the release of free Ca2+ and oligopeptide, enhance the antioxidant ability of SBH. The L. helveticus fermented SBH can be developed as a novel functional dietary supplement product.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1144-1154"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e32","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36891727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs. 含长双歧杆菌KACC 91563的白干酪对健康伴侣犬肠道菌群和短链脂肪酸的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-12-01 Epub Date: 2018-12-31 DOI: 10.5851/kosfa.2018.e62

Ho-Eun Park, Ye Jin Kim, Kyung-Hyo Do, Jae Kwang Kim, Jun-Sang Ham, Wan-Kyu Lee

{"title":"Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs.","authors":"Ho-Eun Park, Ye Jin Kim, Kyung-Hyo Do, Jae Kwang Kim, Jun-Sang Ham, Wan-Kyu Lee","doi":"10.5851/kosfa.2018.e62","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e62","url":null,"abstract":"Abstract The effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 was studied on the intestinal microbiota and short chain fatty acids (SCFAs) in healthy companion dogs. There were three experimental groups with five healthy dogs each: a control group, not fed with any cheese, and groups fed with Queso Blanco cheese with (QCB) or without B. longum KACC 91563 (QC) for 8 weeks. Fecal samples were collected 5 times before, during, and after feeding with cheese. Intestinal microbiota was analyzed using two non-selective agar plates (BL and TS) and five selective agar plates (BS, NN, LBS, TATAC, and MacConkey). SPME-GC-MS method was applied to confirm SCFAs and indole in dog feces. The six intestinal metabolites such as acetic, propionic, butyric, valeric, isovaleric acid and indole were identified in dog feces. Administration of B. longum KACC 91563 (QCB) for 8 weeks significantly increased the beneficial intestinal bacteria such as Bifidobacterium (8.4±0.55) and reduced harmful bacteria such as Enterobacteriaceae and Clostridium (p<0.05). SCFA such as acetic and propionic acid were significantly higher in the QCB group than in the Control group (p<0.05). In conclusion, this study demonstrates that administration of Queso Blanco cheese containing B. longum KACC 91563 had positive effects on intestinal microbiota and metabolites in companion dogs. These results suggest that Queso Blanco cheese containing B. longum KACC 91563 could be used as a functional food for companion animals and humans.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 6","pages":"1261-1272"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e2/08/kosfa-38-6-1261.PMC6335144.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36880885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16