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

Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties. 三爪藤叶对肉饼抗氧化活性及理化性质的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e22

Tran Van Cuong, Koo Bok Chin

{"title":"Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties.","authors":"Tran Van Cuong, Koo Bok Chin","doi":"10.5851/kosfa.2018.e22","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e22","url":null,"abstract":"Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) leaves extracted using various solvents and their effects on physicochemical properties of pork patties during refrigerated storage were measured. The combined solvents of 80% ethanol, 80% methanol and pure double-distilled (dd)-water obtained the higher total phenolic compounds, flavonoids content, and antioxidant activities as compared to the pure solvent alone. Among the individual antioxidant components, catechin was the predominant polyphenol in CT leaves in all extracts. The addition of CT leaves extracts into pork patties showed high antioxidant activities since thiobarbituric acid-reactive substances (TBARS) values of added CT extracts were lower than those of the control (p<0.05). In conclusion, CT leaf phytochemical components displayed antioxidant activity that varied with the extract solvent used. CT extracts were superior to control in retarding lipid oxidation of pork patties, which was evident as reduced TBARS and peroxide values (POV).","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/37/f4/kosfa-38-5-889.PMC6238030.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36768561","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: 36

Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique. 利用机器视觉技术无损估计韩国猪胴体瘦肉产量。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e44

Santosh Lohumi, Collins Wakholi, Jong Ho Baek, Byeoung Do Kim, Se Joo Kang, Hak Sung Kim, Yeong Kwon Yun, Wang Yeol Lee, Sung Ho Yoon, Byoung-Kwan Cho

{"title":"Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique.","authors":"Santosh Lohumi, Collins Wakholi, Jong Ho Baek, Byeoung Do Kim, Se Joo Kang, Hak Sung Kim, Yeong Kwon Yun, Wang Yeol Lee, Sung Ho Yoon, Byoung-Kwan Cho","doi":"10.5851/kosfa.2018.e44","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e44","url":null,"abstract":"In this paper, we report the development of a nondestructive prediction model for lean meat percentage (LMP) in Korean pig carcasses and in the major cuts using a machine vision technique. A popular vision system in the meat industry, the VCS2000 was installed in a modern Korean slaughterhouse, and the images of half carcasses were captured using three cameras from 175 selected pork carcasses (86 castrated males and 89 females). The imaged carcasses were divided into calibration (n=135) and validation (n=39) sets and a multilinear regression (MLR) analysis was utilized to develop the prediction equation from the calibration set. The efficiency of the prediction equation was then evaluated by an independent validation set. We found that the prediction equation-developed to estimate LMP in whole carcasses based on six variables-was characterized by a coefficient of determination (Rv 2 ) value of 0.77 (root-mean square error [RMSEV] of 2.12%). In addition, the predicted LMP values for the major cuts: ham, belly, and shoulder exhibited Rv 2 values≥0.8 (0.73 for loin parts) with low RMSEV values. However, lower accuracy (Rv (2) =0.67) was achieved for tenderloin cuts. These results indicate that the LMP in Korean pig carcasses and major cuts can be predicted successfully using the VCS2000-based prediction equation developed here. The ultimate advantages of this technique are compatibility and speed, as the VCS2000 imaging system can be installed in any slaughterhouse with minor modifications to facilitate the on-line and real-time prediction of LMP in pig carcasses.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b3/a9/kosfa-38-5-1109.PMC6238032.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36722003","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: 9

The Incidence of Muscle Abnormalities in Broiler Breast Meat - A Review. 肉鸡胸肉肌肉异常发生率的研究进展。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e2

Xi Huang, Dong Uk Ahn

{"title":"The Incidence of Muscle Abnormalities in Broiler Breast Meat - A Review.","authors":"Xi Huang, Dong Uk Ahn","doi":"10.5851/kosfa.2018.e2","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e2","url":null,"abstract":"The dramatic improvements in the growth rate and breast muscle size and yield in broilers through the intensive genetic selection, and the improvement in nutrition and management over the past 50 years have introduced serious abnormalities that influenced the quality of breast meat. The abnormalities include pale-soft-exudative (PSE) conditions, deep pectoral muscle (DPM) myopathy, spaghetti meat (SM), white striping (WS), and woody breast (WB) that have serious negative implications to the broiler meat industry. The incidences of PSE and DPM have been known for several decades, and their prevalence, etiology and economic impact have been well discussed. However, other abnormalities such as SM, WS and WB conditions have been reported just for few years although these conditions have been known for some time. The newly emerging quality issues in broilers are mainly associated with the Pectoralis major muscles, and the incidences have been increased dramatically in some regions of the world in recent years. As high as 90% of the broilers are affected by the abnormalities, which are expected to cause from $200 million to $1 billion economic losses to the U.S. poultry industry per year. So, this review mainly discusses the histopathological characteristics and biochemical changes in the breast muscles with the emphasis on the newly emerging abnormalities (SM, WS, and WB) although other abnormalities are also discussed. The impacts of the anomalies on the nutritional, functional, mechanical and sensory quality of the meat and their implications to the poultry industry are discussed.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36719679","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: 43

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin. 预煮方法对再热腌猪里脊肉品质特性的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e29

Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi

{"title":"Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin.","authors":"Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi","doi":"10.5851/kosfa.2018.e29","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e29","url":null,"abstract":"We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/de/f8/kosfa-38-5-970.PMC6238031.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36721566","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

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology. 用响应面法研究蛋清、植物油、玉米皮和烹饪方法对鸡块质量特性的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e23

Ashok Kumar Pathera, Charanjit Singh Riar, Sanjay Yadav, Pradeep Kumar Singh

{"title":"Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology.","authors":"Ashok Kumar Pathera, Charanjit Singh Riar, Sanjay Yadav, Pradeep Kumar Singh","doi":"10.5851/kosfa.2018.e23","DOIUrl":"10.5851/kosfa.2018.e23","url":null,"abstract":"Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/92/c5/kosfa-38-5-901.PMC6238027.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36768562","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 Physicochemical Properties between Standard and Sow Pork. 标准猪肉与母猪猪肉理化性能的比较。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e45

Gye-Woong Kim, Hack-Youn Kim

{"title":"Comparison of Physicochemical Properties between Standard and Sow Pork.","authors":"Gye-Woong Kim, Hack-Youn Kim","doi":"10.5851/kosfa.2018.e45","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e45","url":null,"abstract":"This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE L* and CIE b* values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE a* values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6a/6b/kosfa-38-5-1120.PMC6238034.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36722004","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 Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts. 减脂对不同乳化盐用量白卤奶酪乳稳定性、微观结构、流变学及颜色特性的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-10-01 Epub Date: 2018-10-31 DOI: 10.5851/kosfa.2018.e8

Müge Urgu, Sevcan Unluturk, Nurcan Koca

{"title":"Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts.","authors":"Müge Urgu, Sevcan Unluturk, Nurcan Koca","doi":"10.5851/kosfa.2018.e8","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e8","url":null,"abstract":"Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36768559","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: 10

Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces. 高压加工对不同酱料腌制韩宇牛肉品质特性及保质期稳定性的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e4

Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang

{"title":"Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces.","authors":"Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang","doi":"10.5851/kosfa.2018.e4","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e4","url":null,"abstract":"The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at 4℃ before they were treated with HPP at 550 MPa for 5 min at 10℃. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at 4℃ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelf-life stability of the marinated beef.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/f7/0f/kosfa-38-4-679.PMC6131373.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36481746","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

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder. 冬菇粉低盐鸡肉肠的品质特点。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e15

Kyung Jo, Juri Lee, Samooel Jung

{"title":"Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder.","authors":"Kyung Jo, Juri Lee, Samooel Jung","doi":"10.5851/kosfa.2018.e15","DOIUrl":"10.5851/kosfa.2018.e15","url":null,"abstract":"Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e15","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484255","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: 44

Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells. 乳清蛋白浓缩物及其水解物对大鼠嗜碱性白血病(RBL)-2H3细胞过敏参数的比较

Korean Journal for Food Science of Animal Resources Pub Date : 2018-09-01 Epub Date: 2018-09-30 DOI: 10.5851/kosfa.2018.e16

Hana Kim, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim

{"title":"Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells.","authors":"Hana Kim, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim","doi":"10.5851/kosfa.2018.e16","DOIUrl":"https://doi.org/10.5851/kosfa.2018.e16","url":null,"abstract":"This study was conducted to compare the anti-allergic effects of a whey protein concentrate (WPC) and WPC hydrolysate. WPC hydrolysate was prepared using enzymatic digestion for 8 h with trypsin and α-chymotrypsin, after which it was freeze-dried. The allergic parameters assessed in rat basophilic leukemia (RBL)-2H3 cells were degranulation and release of β-hexosaminidase, release of tumor necrosis factor (TNF)-α, and changes in the expression of IL-1β, IL-4, and IL-10 by real time polymerase chain reaction (PCR). During preparation of the WPC hydrolysate, hydrolysis increased rapidly from 0 to 10 min and then gradually increased slowly from 1 h onwards, achieving a final degree of hydrolysis of 78.50%. The SDS-PAGE analysis revealed a reduction in the intensity of several protein bands in the WPC hydrolysate compared to the WPC. IgE-induced β-hexosaminidase release from RBL-2H3 cells was decreased to a higher degree following treatment with the hydrolysate compared to WPC treatment. W500 (500 µg/mL WPC) showed the least inhibition of β-hexosaminidase release, but there was no significant difference between W500 and W1000 (1,000 µg/mL) (p<0.05). H1000 (1,000 µg/mL WPC hydrolysate) inhibited β-hexosaminidase release by 39%. Compared to the control, treatment with H1000 decreased TNF-α secretion to 11.87 pg/mL. The gene expression levels of IL-1β, IL-4, and IL-13 were all significantly decreased in hydrolysate (p<0.05). In the case of IL-1β and IL-4, the expression levels in W1000 treated cells were decreased by 73.67% and 65%, respectively, and that of IL-13 was decreased by 66.43% compared to the control.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.e16","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36484256","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: 6