• Journal of Embryo Transfer
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• v.19 no.3
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• pp.219-227
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• 2004

This study was conducted to develop a serum-free, defined medium of IVM of pig oocytes. The TCM-199 with supplemented with polyvinylalcohol(PVA), polyvinylpyrrollidone(PVP) and porcine follicular fluid(pFF) were used as basal medium. The effects of the these additives on the rates of maturity and development under in-vitro fertilization and in vitro culture were examined and subsequently considered on the possibilities be sustituted for the bovine serum albumin(BSA). Maturation rate of pig oocytes in IVM media containing PVA(82.4％), pFF(89.4％) and BSA(90.0％) were significantly higher(P<0.05) than that of PVP(78.6％). Cleavage rate after IVF of PVP(64％) was significantly lower(P<0.05) than these of PVA(73％), pFF(77％) and BSA(73％) supplements. in vitro development rates to morulae and blastocyst on PVP(54％) were also significantly lower(P<0.05) than these of the supplements of PVA(63％), pFF(69％) and BSA(65％). In comparison of maturation and fertilization rates of pig oocytes in each supplements, the maturity rates of PVA(82.4％), pFF(89.4％) and BSA(90.0％) were significantly lower(P<0.05) than that of PVP(72.4％) and while, the fertilization rates of pFF(87.1％) and BSA(89.1％) were significantly higher(P<0.05) than these of PVA(78.0％) and PVP(70.6％). It may be concluded that PVA and pFF can be substituted far BSA in medium for culturing pig oocytes; however, it may be considered that PVP were limited to for BSA in the in vitro culture of the embryos.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.842-850
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• 2010

Sex steroids are known to be involved in skeletal muscle development (anabolic effect) and are frequently used in medicines. It has been known that pork contains a variety of steroids that are mainly synthesized in the gonads (testis and ovary). Thus, the present study was conducted to evaluate the effects of anabolic steroids of pork on the proliferation and differentiation of myogenic satellite cells (MSC). Three different methods (M1, M2, and M3) were developed for the isolation and purification of steroids from porcine tissues. Among three extraction methods that we developed, M3 was the best method with respect to the quantities of steroids and the induction of MSC proliferation. Hormonal analysis showed that the steroid hormone levels were the highest in muscle and fat of intact male than those of castrated males and females. In addition, the highest serum levels of nandrolone and testosterone were detected in intact males, whereas estrone and $17{\beta}$-estradiol levels were similar in the entire experimental serum samples. Expression of androgen receptor (AR), myoD, desmin, and myogenin in bovine muscle cells were significantly up-regulated by the treatment of steroid extracts. The highest increas of myogenin and AR mRNA abundance were observed in the MSCs treated with M3 extract (p<0.001). Altogether, the present research showed the positive effect of steroids on MSC proliferation and differentiation in vitro. These results would certainly imply a beneficial effect of pork consumption on human muscle development.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.133-140
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• 2010

The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.238-244
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• 2009

Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.709-718
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• 2009

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.