Beom-Young Park

Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds

We compared differentially expressed genes and muscle fiber types in the longissimus muscles of Korean native pigs (KNP) and the western meat-producing breeds Landrace and Yorkshire. The KNP breed exhibited a higher muscle fat content and more red meat color as determined by the a(∗) (redness) value (P<0.01) and b(∗) (yellowness) value (P<0.05) compared to the western breeds. Using differential display RT-PCR, we detected two genes that were differentially expressed in skeletal muscle among the pig breeds. These genes were identified as NADH dehydrogenase subunit 1 and ATPase subunit 6 by cloning and sequencing analysis. Both of these genes are involved oxidative phosphorylation and therefore energy metabolism. The genes were more highly expressed in the KNP breed than in the other breeds, indicating that KNPs exhibit more oxidative metabolism than do the western breeds. We also analyzed the mRNA levels of myosin heavy-chain isoforms such as type I (oxidative), type IIb (glycolytic), and types IIa and IIx (intermediate) fibers using real-time RT-PCR. The mRNA levels of oxidative and intermediate fibers were elevated in the KNP breed, whereas the glycolytic fibers were more highly expressed in the Landrace and Yorkshire pigs. These results suggest that the elevated expression of the oxidation-related metabolism genes NADH dehydrogenase and ATPase is related to meat quality as indicated by a higher content of oxidative fibers and muscle fat, as well as redder meat color.

Extracellular vesicle-derived protein from Bifidobacterium longum alleviates food allergy through mast cell suppression.

BACKGROUND The incidence of food allergies has increased dramatically during the last decade. Recently, probiotics have been studied for the prevention and treatment of allergic disease. OBJECTIVE We examined whether Bifidobacterium longum KACC 91563 and Enterococcus faecalis KACC 91532 have the capacity to suppress food allergies. METHODS B longum KACC 91563 and E faecalis KACC 91532 were administered to BALB/c wild-type mice, in which food allergy was induced by using ovalbumin and alum. Food allergy symptoms and various immune responses were assessed. RESULTS B longum KACC 91563, but not E faecalis KACC 91532, alleviated food allergy symptoms. Extracellular vesicles of B longum KACC 91563 bound specifically to mast cells and induced apoptosis without affecting T-cell immune responses. Furthermore, injection of family 5 extracellular solute-binding protein, a main component of extracellular vesicles, into mice markedly reduced the occurrence of diarrhea in a mouse food allergy model. CONCLUSION B longum KACC 91563 induces apoptosis of mast cells specifically and alleviates food allergy symptoms. Accordingly, B longum KACC 91563 and family 5 extracellular solute-binding protein exhibit potential as therapeutic approaches for food allergies.

Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer

본 연구는 숙성온도와 숙성기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향을 구명하고자 숙성온도를 0,

Identification of Antihypertensive Peptides Derived from Low Molecular Weight Casein Hydrolysates Generated during Fermentation by Bifidobacterium longum KACC 91563

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Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2.

로 하여 2, 7, 14, 21, 28, 49일 동안 숙성하면서 한우 거세우 배최장근의 pH, 전단력, MFI, 가열 및 육즙감량, 전자현미경 관찰, 관능검사 및 아미노산 조성을 분석하였다. pH는 숙성온도가

Mapping quantitative trait loci (QTL) for clubroot resistance in Brassica rapa L.

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Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

일 때 숙성 21일까지, 숙성온도가

Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage

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Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters.

일 때 숙성 14일까지 증가하다가 감소하였다(p

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages

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