Huiyun Zhang, Xinling Li, Weiwei Cheng, Huaibin Kang
45 To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a 46 conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a 47 radical grafting process. The impact of the addition of GA-g-CH on the quality of 48 chicken patties was investigated during a 15-day period under refrigerated conditions. 49 The microbiological characteristics, encompassing the total viable counts (TVC), 50 counts of Pseudomonas spp., and counts of lactic acid bacteria (LAB) were assessed. 51 Furthermore, the water migration, sensory characteristics, and physicochemical 52 characteristics, including thiobarbituric acid-reactive substances (TBARS), carbonyl 53 content, pH level, water holding capacity (WHC), and color deterioration were also 54 evaluated. The findings suggest that both CH + GA and GA-g-CH addition effectively 55 maintained the quality of chicken patties during cold storage. Nevertheless, GA-g-CH 56 exhibited superior antimicrobial properties and a stronger capacity to inhibit the 57 formation of TBARS and carbonyl compounds. The addition of GA-g-CH also 58 inhibited water migration, maintained a higher WHC, and resulted in superior sensory 59 attributes for a longer duration compared to the other treated samples, thus prolonging 60 the shelf life and retarding the deterioration of fresh chicken patties by 3–6 days during 61 refrigerated storage. The research findings suggest that the incorporation of GA-g-CH 62 exhibits promising potential in maintaining the freshness of ground chicken products
{"title":"Impact of incorporating gallic acid-grafted-chitosan on the quality\u0000 attributes of refrigerated chicken patties","authors":"Huiyun Zhang, Xinling Li, Weiwei Cheng, Huaibin Kang","doi":"10.5851/kosfa.2024.e6","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e6","url":null,"abstract":"45 To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a 46 conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a 47 radical grafting process. The impact of the addition of GA-g-CH on the quality of 48 chicken patties was investigated during a 15-day period under refrigerated conditions. 49 The microbiological characteristics, encompassing the total viable counts (TVC), 50 counts of Pseudomonas spp., and counts of lactic acid bacteria (LAB) were assessed. 51 Furthermore, the water migration, sensory characteristics, and physicochemical 52 characteristics, including thiobarbituric acid-reactive substances (TBARS), carbonyl 53 content, pH level, water holding capacity (WHC), and color deterioration were also 54 evaluated. The findings suggest that both CH + GA and GA-g-CH addition effectively 55 maintained the quality of chicken patties during cold storage. Nevertheless, GA-g-CH 56 exhibited superior antimicrobial properties and a stronger capacity to inhibit the 57 formation of TBARS and carbonyl compounds. The addition of GA-g-CH also 58 inhibited water migration, maintained a higher WHC, and resulted in superior sensory 59 attributes for a longer duration compared to the other treated samples, thus prolonging 60 the shelf life and retarding the deterioration of fresh chicken patties by 3–6 days during 61 refrigerated storage. The research findings suggest that the incorporation of GA-g-CH 62 exhibits promising potential in maintaining the freshness of ground chicken products","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139628793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of Starter Culture and Temperature on the Flavor and Sensory\u0000 Characteristics of Dry-Cured Ham","authors":"Sun-Gyeom Kim, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e1","DOIUrl":"https://doi.org/10.5851/kosfa.2024.e1","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139628336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Regulatory effect of spray-dried Lactiplantibacillus\u0000 plantarum K79 on the activation of vasodilatory factors and\u0000 inflammatory responses","authors":"Ki Hwan Kim, Yongjin Hwang, Seok-Seong Kang","doi":"10.5851/kosfa.2023.e78","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e78","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138959519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy
{"title":"Probiotic Bacillus amyloliquefaciens B-1895 improved\u0000 growth of juvenile trout","authors":"Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy","doi":"10.5851/kosfa.2023.e75","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e75","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138960942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amm Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Y. Hwang, Seon-Tea Joo
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. Cultured meat is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers and products through 3D scaffolding. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
{"title":"Trends in Hybrid Cultured Meat Manufacturing Technology to Improve\u0000 Sensory Characteristics","authors":"Amm Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Y. Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2023.e76","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e76","url":null,"abstract":"The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. Cultured meat is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers and products through 3D scaffolding. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits ACE inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, WKY): distilled water, control group (NCG, SHR): distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (MTG, SHR): 335 mg/kg/day, low treatment group (LTG, SHR): 170 mg/kg/day, positive control group(PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the normal group and the SHR group, but there was no significant difference between the SHR group. After 8 weeks of feeding, Blood pressure was lowered more significantly in the HTG(209.9±13.3 mmHg) than in the NCG(230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.
{"title":"Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats","authors":"Sang-Dong Lim, Kyungwon Lee, Taewon Han, Hyunjhung Jhun, Ah-Ram Han, Yongjin Hwang, Sangpil Hong","doi":"10.5851/kosfa.2023.e70","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e70","url":null,"abstract":"The aim of this study is to investigate whether milk fermented by Lactiplantibacillus plantarum K79, which exhibits ACE inhibitory activity, has an effect on lowering the blood pressure of hypertensive rats and to investigate biomarker changes in their blood. Experimental group: normal group (NG, WKY): distilled water, control group (NCG, SHR): distilled water, high treatment group (HTG, SHR): 500 mg/kg/day, medium treatment group (MTG, SHR): 335 mg/kg/day, low treatment group (LTG, SHR): 170 mg/kg/day, positive control group(PCG, SHR): Enalapril, 10 mg/kg/day. The experimental animals used in this study were divided into groups composed of 8 animals. In terms of weight change, a significant difference was observed between the normal group and the SHR group, but there was no significant difference between the SHR group. After 8 weeks of feeding, Blood pressure was lowered more significantly in the HTG(209.9±13.3 mmHg) than in the NCG(230.8±7.3 mmHg). The treatment group has an effect of lowering blood pressure by significantly suppressing blood pressure-related biomarker protein expression than NG. The results obtained can be used as an antihypertensive material in a variety of food raw materials.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134992979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
soyoung Jang, Chaeri Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Nayoung Choi, Youngho Lim, Jusung Cho, Jungseok Choi
This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and DPPH radical scavenging activity. Pork patties were manufactured with the addition of RSO—0.4%, 0.8%, 1.6%, and 2.4%—and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis (TPA), and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC) (p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.
{"title":"Antioxidant activity of radish seed oil and the quality and storage characteristics of pork patties with added radish seed oil","authors":"soyoung Jang, Chaeri Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Nayoung Choi, Youngho Lim, Jusung Cho, Jungseok Choi","doi":"10.5851/kosfa.2023.e71","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e71","url":null,"abstract":"This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and DPPH radical scavenging activity. Pork patties were manufactured with the addition of RSO—0.4%, 0.8%, 1.6%, and 2.4%—and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis (TPA), and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC) (p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134992981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
{"title":"Principles and Applications of Non-thermal Technologies for Meat Decontamination","authors":"Lee Yewon, Yoon Yohan","doi":"10.5851/kosfa.2023.e72","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e72","url":null,"abstract":"Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134992983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was designed to examine the effect of Lactilactobacillus curvatus LB-P9 on hair regeneration. The treatment of LB-P9 conditioned medium (CM) increased the proliferation of both hair follicle dermal papilla cells (hFDPCs) and hair germinal matrix cells (hGMCs). Moreover, the expression levels of hair growth factors such as vascular endothelial growth factor (VEGF) and fibroblast growth factor 7 (FGF-7) were significantly elevated in hGMCs co-cultured with LB-P9. After time-synchronized depilation, mice were orally administered with either 4×107 colony forming unit (CFU) of LB-P9 (low dose) or 4×108 CFU of LB-P9 (high dose), once daily for 4 weeks. Compared with the vehicle (phosphate-buffered saline, PBS)-administrated group, the LB-P9-treated groups exhibited accelerated hair regrowth rate and enhanced hair thickness in a dose-dependent manner. Supporting this observation, both hair follicle numbers and the dermal thickness in skin tissues of the LB-P9-treated groups were increased, compared to those of the vehicle-treated group. These results might be explained by the increased level of β-catenin and number of hair follicle stem cells (hFSCs) (CD34+CD49f+ cells) in the skin tissues of mice administered with LB-P9, compared to the vehicle-treated mice. Also, increased serum levels of hair growth factors such as VEGF and insulin-like growth factor-1 (IGF-1), and superoxide dismutase (SOD) were found in the LB-P9-treated groups, compared to those of the vehicle-treated group. Taken together, these results might demonstrate that the oral administration of LB-P9 promotes hair regeneration by the enhancement of dermal papilla proliferation through the stimulation of hair growth factor production.
{"title":"Oral administration of Lactilactobacillus curvatus LB-P9 promotes hair regeneration in mice","authors":"Mikyung Song, Jaeseok Shim, Kyoungsub Song","doi":"10.5851/kosfa.2023.e74","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e74","url":null,"abstract":"This study was designed to examine the effect of Lactilactobacillus curvatus LB-P9 on hair regeneration. The treatment of LB-P9 conditioned medium (CM) increased the proliferation of both hair follicle dermal papilla cells (hFDPCs) and hair germinal matrix cells (hGMCs). Moreover, the expression levels of hair growth factors such as vascular endothelial growth factor (VEGF) and fibroblast growth factor 7 (FGF-7) were significantly elevated in hGMCs co-cultured with LB-P9. After time-synchronized depilation, mice were orally administered with either 4×107 colony forming unit (CFU) of LB-P9 (low dose) or 4×108 CFU of LB-P9 (high dose), once daily for 4 weeks. Compared with the vehicle (phosphate-buffered saline, PBS)-administrated group, the LB-P9-treated groups exhibited accelerated hair regrowth rate and enhanced hair thickness in a dose-dependent manner. Supporting this observation, both hair follicle numbers and the dermal thickness in skin tissues of the LB-P9-treated groups were increased, compared to those of the vehicle-treated group. These results might be explained by the increased level of β-catenin and number of hair follicle stem cells (hFSCs) (CD34+CD49f+ cells) in the skin tissues of mice administered with LB-P9, compared to the vehicle-treated mice. Also, increased serum levels of hair growth factors such as VEGF and insulin-like growth factor-1 (IGF-1), and superoxide dismutase (SOD) were found in the LB-P9-treated groups, compared to those of the vehicle-treated group. Taken together, these results might demonstrate that the oral administration of LB-P9 promotes hair regeneration by the enhancement of dermal papilla proliferation through the stimulation of hair growth factor production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Juntae Kim, Hary Kurniawan, Mohammad Akbar Faqeerzada, Geonwoo Kim, Hoonsoo Lee, Moon Sung Kim, Insuck Baek, Byoung-Kwan Cho
Edible insects are gaining popularity as a potential future food source because of their high protein content and efficient use of space. Black soldier fly larvae (BSFL) are noteworthy because they can be used as feed for various animals including reptiles, dogs, fish, chickens, and pigs. However, if the edible insect industry is to advance, we should use automation to reduce labor and increase production. Consequently, there is a growing demand for sensing technologies that can automate the evaluation of insect quality. This study used short-wave infrared (SWIR) hyperspectral imaging to predict the proximate composition of dried BSFL, including moisture, crude protein, crude fat, crude fiber, and crude ash content. The larvae were dried at various temperatures and times, and images were captured using an SWIR camera. A partial least-squares regression (PLSR) model was developed to predict the proximate content. The SWIR-based hyperspectral camera accurately predicted the proximate composition of BSFL from the best preprocessing model; moisture, crude protein, crude fat, crude fiber, and crude ash content were predicted with high accuracy, with R2 values of 0.89 or more, and root mean square error of prediction values were within 2%. Among preprocessing methods, mean normalization and max normalization methods were effective in proximate prediction models. Therefore, SWIR-based hyperspectral cameras can be used to create automated quality management systems for BSFL.
{"title":"Proximate Content Monitoring of Black Soldier Fly Larval (<i>Hermetia illucens</i>) Dry Matter for Feed Material using Short-Wave Infrared Hyperspectral Imaging.","authors":"Juntae Kim, Hary Kurniawan, Mohammad Akbar Faqeerzada, Geonwoo Kim, Hoonsoo Lee, Moon Sung Kim, Insuck Baek, Byoung-Kwan Cho","doi":"10.5851/kosfa.2023.e33","DOIUrl":"10.5851/kosfa.2023.e33","url":null,"abstract":"<p><p>Edible insects are gaining popularity as a potential future food source because of their high protein content and efficient use of space. Black soldier fly larvae (BSFL) are noteworthy because they can be used as feed for various animals including reptiles, dogs, fish, chickens, and pigs. However, if the edible insect industry is to advance, we should use automation to reduce labor and increase production. Consequently, there is a growing demand for sensing technologies that can automate the evaluation of insect quality. This study used short-wave infrared (SWIR) hyperspectral imaging to predict the proximate composition of dried BSFL, including moisture, crude protein, crude fat, crude fiber, and crude ash content. The larvae were dried at various temperatures and times, and images were captured using an SWIR camera. A partial least-squares regression (PLSR) model was developed to predict the proximate content. The SWIR-based hyperspectral camera accurately predicted the proximate composition of BSFL from the best preprocessing model; moisture, crude protein, crude fat, crude fiber, and crude ash content were predicted with high accuracy, with R<sup>2</sup> values of 0.89 or more, and root mean square error of prediction values were within 2%. Among preprocessing methods, mean normalization and max normalization methods were effective in proximate prediction models. Therefore, SWIR-based hyperspectral cameras can be used to create automated quality management systems for BSFL.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636226/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46668088","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}
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