Korean Journal for Food Science of Animal Resources最新文献_第8页

A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork. 一种评价猪肉鲜度的新型高光谱显微成像系统。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.362

Yi Xu, Quansheng Chen, Yan Liu, Xin Sun, Qiping Huang, Qin Ouyang, Jiewen Zhao

{"title":"A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork.","authors":"Yi Xu, Quansheng Chen, Yan Liu, Xin Sun, Qiping Huang, Qin Ouyang, Jiewen Zhao","doi":"10.5851/kosfa.2018.38.2.362","DOIUrl":"https://doi.org/10.5851/kosfa.2018.38.2.362","url":null,"abstract":"This study proposed a rapid microscopic examination method for pork freshness evaluation by using the self-assembled hyperspectral microscopic imaging (HMI) system with the help of feature extraction algorithm and pattern recognition methods. Pork samples were stored for different days ranging from 0 to 5 days and the freshness of samples was divided into three levels which were determined by total volatile basic nitrogen (TVB-N) content. Meanwhile, hyperspectral microscopic images of samples were acquired by HMI system and processed by the following steps for the further analysis. Firstly, characteristic hyperspectral microscopic images were extracted by using principal component analysis (PCA) and then texture features were selected based on the gray level co-occurrence matrix (GLCM). Next, features data were reduced dimensionality by fisher discriminant analysis (FDA) for further building classification model. Finally, compared with linear discriminant analysis (LDA) model and support vector machine (SVM) model, good back propagation artificial neural network (BP-ANN) model obtained the best freshness classification with a 100 % accuracy rating based on the extracted data. The results confirm that the fabricated HMI system combined with multivariate algorithms has ability to evaluate the fresh degree of pork accurately in the microscopic level, which plays an important role in animal food quality control.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.38.2.362","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135022","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: 15

Antimicrobial Resistance of Enterococcus Species Isolated from Chicken in Turkey. 土耳其鸡肉中分离出的肠球菌对抗菌药的耐药性。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.391

Pınar Sanlibaba, Basar Uymaz Tezel, Esra Senturk

{"title":"Antimicrobial Resistance of Enterococcus Species Isolated from Chicken in Turkey.","authors":"Pınar Sanlibaba, Basar Uymaz Tezel, Esra Senturk","doi":"10.5851/kosfa.2018.38.2.391","DOIUrl":"10.5851/kosfa.2018.38.2.391","url":null,"abstract":"The aim of the present work was to provide information about Enterococcus strains isolated from pre-packaged chicken samples in Ankara (Turkey), focusing on their prevalence, phenotypic and genotypic characteristics, and antibiotic resistance. We report the first study on the occurrence of antibiotic resistant enterococci in pre-packaged chicken samples in Ankara. A total of 97 suspicious enterococcal isolates were identified from 122 chicken samples. All isolates were identified to species level by phenotypic and molecular methods. In the 16S rDNA sequence analysis, Enterococcus faecium (61.85%) and Enterococcus faecalis (38.15%) were found to be the most frequently detected Enterococcus spp. Of the 97 isolates tested for hemolytic activity, 12.37% enterococcal strains were β-hemolytic. β-Hemolysin was most prevalent among E. faecium (58.33%) compared to E. faecalis (41.66%). Disk diffusion method was used for determining of antibiotic resistance. The analysis of the antimicrobial resistance of the 97 Enterococcus isolates revealed that the resistance to kanamycin (98.96%), rifampicin (80.41%) and ampicillin (60.82%) was most frequent. Furthermore, resistance to erythromycin (38.14%) and ciprofloxacin (34.02%) was also observed. The frequencies of resistance to tetracycline (9.27%), penicillin G (8.24%), and chloramphenicol (3.09%), gentamicin (2.06%) and streptomycin (1.03%) were low. None of the isolates was resistant to vancomycin. Multi-drug resistance was found in 97.93% of Enterococcus strains. E. faecium strains showed a more resistant phenotype than E. faecalis strains according to the antibiotic resistance levels. The results of this study indicated that chicken meat is a potential reservoir for the transmission of antibiotic resistance from animals to humans.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e4/0f/kosfa-38-2-391.PMC5960835.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135024","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

New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. 土耳其干腌肉制品“Pastirma”生产的新途径:减盐和不同的干燥技术。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.224

Emre Hastaoglu, Halil Vural

{"title":"New Approaches to Production of Turkish-type Dry-cured Meat Product \"Pastirma\": Salt Reduction and Different Drying Techniques.","authors":"Emre Hastaoglu, Halil Vural","doi":"10.5851/kosfa.2018.38.2.224","DOIUrl":"10.5851/kosfa.2018.38.2.224","url":null,"abstract":"In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.38.2.224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135573","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: 15

Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality. 奶粉的缓冲能力及其对酸奶质量的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.273

Miji Kim, Sejong Oh, Jee-Young Imm

{"title":"Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality.","authors":"Miji Kim, Sejong Oh, Jee-Young Imm","doi":"10.5851/kosfa.2018.38.2.273","DOIUrl":"10.5851/kosfa.2018.38.2.273","url":null,"abstract":"Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment (85°C for 30 min) of both SMP and WP (90% demineralized) mixtures (88:12, 76:24, 64:36 and 52:48; SMP:WP) resulted in a reduced BC, and the extent of this reduction increased with the proportion of WP increased in the samples. High-buffering milk prepared by the addition of phosphate salts (40 mM NaH2PO4 and 60 mM Na2HPO4) delayed the rate of pH decline during yoghurt fermentation. The high-buffering yoghurt showed a significantly higher water holding capacity (WHC) than that of control yoghurt (p<0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/79/1b/kosfa-38-2-273.PMC5960825.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135576","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

Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics. 益生菌友好型生猪生产对肉质和理化特性的影响。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.403

Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, Kawn Seob Shim

{"title":"Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics.","authors":"Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, Kawn Seob Shim","doi":"10.5851/kosfa.2018.38.2.403","DOIUrl":"https://doi.org/10.5851/kosfa.2018.38.2.403","url":null,"abstract":"In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace×Yorkshire×Duroc (LYD) 3-way crossbred pigs (average age 175±5 d) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (ω3 and ω6) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.38.2.403","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135923","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: 23

Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarction in Rats. 开非尔对异丙肾上腺素致大鼠心肌梗死保护作用的研究。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.259

Handan Mert, Hikmet Yılmaz, Kıvanç Irak, Serkan Yıldırım, Nihat Mert

{"title":"Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarction in Rats.","authors":"Handan Mert, Hikmet Yılmaz, Kıvanç Irak, Serkan Yıldırım, Nihat Mert","doi":"10.5851/kosfa.2018.38.2.259","DOIUrl":"https://doi.org/10.5851/kosfa.2018.38.2.259","url":null,"abstract":"This study aims to investigate the protective effects of kefir against myocardial infarction induced by isoproterenol (ISO). The rats were randomly divided into 4 groups, each group consisting of 8 rats. The control group, the kefir group (5 mL/kg/d kefir administered to rats as intra-gastric gavage for 60 d), the ISO group (100 mg/kg ISO was administered to rats, s.c. on 61. and 62. d), and kefir+ISO group (5 mL/kg/d kefir was administered to rats intra gastric gavage for 60 days prior to ISO, 100 mg/kg in two doses on day 61 and 62). 12 h after the last ISO dose, all rats were decapitated and their blood samples were collected. Cardiac tissue was reserved for histopathological examination. creatine kinase (CK), alanine aminotransferase (ALT), aspartate aminotransferase (AST), lactate dehydrogenase (LDH), triglycerides, total cholesterol,very low density lipoprotein (VLDL), low density lipoprotein (LDL), high density lipoprotein (HDL) and glucose were measured by autoanalyzer, whole blood malondialdehyde (MDA), glutathione (GSH) and plasma advanced oxidation protein products (AOPP) levels were measured spectrophotometrically. It was determined that in the group of kefir+ISO, the levels of AST (p<0.001), CK (p<0.001), LDH (p<0.001), MDA (p<0.001) and AOPP (p<0.001) were decreased, while the GSH (p<0.05) increased, compared to ISO group. There were no significant changes in lipid profile and glucose levels between these two groups. In conclusion, by examining cardiac enzymes and histopathological changes in cardiac tissue, it can be concluded that the administration of kefir in myocardial infarction induced by ISO can protect the heart with its antioxidant characteristic and minimize the toxic damage created by ISO.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/68/5e/kosfa-38-2-259.PMC5960824.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135575","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

Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology. 响应面法优化植物乳杆菌JNU 2116最大生长培养基成分

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.240

Heeseop Yoo, Insoo Rheem, Sungsue Rheem, Sejong Oh

{"title":"Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology.","authors":"Heeseop Yoo, Insoo Rheem, Sungsue Rheem, Sejong Oh","doi":"10.5851/kosfa.2018.38.2.240","DOIUrl":"https://doi.org/10.5851/kosfa.2018.38.2.240","url":null,"abstract":"This study was undertaken to find the optimum soy-peptone, glucose, yeast extract, and magnesium sulfate amounts for the maximum growth of Lactobacillus plantarum JNU 2116 and to assess the effects of these medium factors through the use of response surface methodology. A central composite design was used as the experimental design for the allocation of treatment combinations. In the analysis of the experiment, due to a significant lack of fit of the second-order polynomial regression model that was used at first, cubic terms were added to the model, and then two-way interaction terms were deleted from the model since they were found to be all statistically insignificant. A relative comparison among the four factors showed that the growth of L. plantarum JNU 2116 was affected strongly by yeast extract, moderately by glucose and peptone, and slightly by magnesium sulfate. The estimated optimum amounts of the medium factors for the growth of L. plantarum JNU 2116 are as follows: soy-peptone 0.213%, glucose 1.232%, yeast extract 1.97%, and magnesium sulfate 0.08%. These results may contribute to the production of L. plantarum L67 as a starter culture that may have potential application in yogurt and fermented meat products.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.38.2.240","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135572","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: 14

Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts. NaCl浓度和烹调温度对椒盐鸡胸肉颜色和色素特性的影响

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.417

Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong

{"title":"Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts.","authors":"Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong","doi":"10.5851/kosfa.2018.38.2.417","DOIUrl":"10.5851/kosfa.2018.38.2.417","url":null,"abstract":"This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures (70°C, 75°C, 80°C, and 85°C). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE a* values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE a* values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5851/kosfa.2018.38.2.417","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135924","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: 12

Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels. 碱处理甘蔗纤维对不同脂肪水平肉乳理化和质构性能的改善效果。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.315

Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, Yuan H Brad Kim

{"title":"Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels.","authors":"Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, Yuan H Brad Kim","doi":"10.5851/kosfa.2018.38.2.315","DOIUrl":"https://doi.org/10.5851/kosfa.2018.38.2.315","url":null,"abstract":"The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide (Ca(OH2)) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/7f/b7/kosfa-38-2-315.PMC5960829.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135018","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: 4

Lactobacillus plantarum DR7 Reduces Cholesterol via Phosphorylation of AMPK That Down-regulated the mRNA Expression of HMG-CoA Reductase. 植物乳杆菌 DR7 通过磷酸化 AMPK 下调 HMG-CoA 还原酶的 mRNA 表达来降低胆固醇。

Korean Journal for Food Science of Animal Resources Pub Date : 2018-04-01 Epub Date: 2018-04-30 DOI: 10.5851/kosfa.2018.38.2.350

Lee-Ching Lew, Sy-Bing Choi, Boon-Yin Khoo, Sasidharan Sreenivasan, Kee-Leong Ong, Min-Tze Liong

{"title":"Lactobacillus plantarum DR7 Reduces Cholesterol via Phosphorylation of AMPK That Down-regulated the mRNA Expression of HMG-CoA Reductase.","authors":"Lee-Ching Lew, Sy-Bing Choi, Boon-Yin Khoo, Sasidharan Sreenivasan, Kee-Leong Ong, Min-Tze Liong","doi":"10.5851/kosfa.2018.38.2.350","DOIUrl":"10.5851/kosfa.2018.38.2.350","url":null,"abstract":"Hypercholesterolemia is one of the primary risk factors for cardiovascular diseases. The use of lactobacilli probiotics to reduce blood cholesterol levels have been extensively reported. However, more information is needed to evaluate the possible mechanisms involved and to identify possible targets for further therapeutic development. In this study, strains of lactobacilli were screened based on the ability to assimilate cholesterol, and prevention of cholesterol accumulation in hepatic (HepG2) and intestinal (HT-29) cells. Cell free supernatant (CFS) from Lactobacillus plantarum DR7 showed a higher ability to assimilate cholesterol, reduction in cholesterol accumulation in both HepG2 and HT-29 cells, accompanied by reduced mRNA expression of HMG-CoA reductase (HMGCR) in HepG2 (p<0.05), compared to other lactobacilli. The reduction of HMGCR expression was also diminished in the presence of an AMPK inhibitor (Compound C), suggesting that L. plantarum DR7 exerted its effect via the AMPK pathway, typically via the phosphorylation of AMPK instead of the AMPK mRNA expression in HepG2 (p<0.05). Altogether, our present study illustrated that lactobacilli could exert cholesterol lowering properties along the AMPK pathway, specifically via phosphorylation of AMPK that led to reduced expression of HMGCR.","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/e1/78/kosfa-38-2-350.PMC5960832.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36135021","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