Da Young Lee, Yeongwoo Choi, Dahee Han, Jinmo Park, Jin Soo Kim, Ermie Jr. Mariano, Ji Won Park, Seok Namkung, Seung Yun Lee, Inho Choi, Seon-Tea Joo, Sun Jin Hur
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Up-to-Date Research on the Composition of Blood Slaughterhouse By-Products Derived FBS Substitutes and Their Applicability to Animal Cell Culture
Fetal bovine serum (FBS) is a critical media component in cell culture, but it is also expensive and highly controversial from an animal welfare level, being of fetal blood origin. Therefore, our study aimed to develop FBS substitutes from slaughterhouse waste blood. We pooled the blood from slaughterhouse by-products (BSBPs) of three major livestock species (cattle, pigs, and chickens) and performed nutritional and hematological analyses of serum, plasma, whole blood, and cruor. Our substitutes were cultured with C2C12 cells, and the serum of each livestock species showed a cell proliferation effect. Nonetheless, the nutritional and hematological profiles of BSBPs from this study can provide basic component information for using livestock blood as a raw material for various preparations. Furthermore, the cell culture results using C2C12 cells indicate that using BSBPs can solve expensive cell culture costs and animal ethics issues by replacing FBS.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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