• 한국축산식품학회지
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• 제43권6호
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• pp.1031-1043
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• 2023

The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-soluble protein powder showed to decrease slightly viscosity compared with MP alone. Adding the TM or PB protein powder did not affect the pork MP's hydrophobicity and sulfhydryl group levels. Furthermore, the protein bands of the MP did not change with the type or amount of insect salt-soluble protein. The cooking yields of the pork MP gels containing PB or TM protein powder were higher than those without insect protein. Regardless of the type of insect salt-soluble protein added, the pork MP's gel strength decreased. Furthermore, as the level of insect powder increased, the surface protein structure became rough and porous. The results demonstrated that proteins extracted from PB and TM larvae interfered with the gelation of pork MP in a gel system.

• 한국축산식품학회지
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• 제37권1호
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Journal of Microbiology and Biotechnology
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• 제28권6호
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• pp.987-996
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• 2018

Bacterial programmed cell death is regulated by the toxin-antitoxin (TA) system. YhaV (toxin) and Pr1F (antitoxin) have been recently identified as a type II TA system in Escherichia coli. YhaV homologs have conserved active residues within the C-terminus, and to characterize the function of this region, we purified native YhaV protein (without denaturing) and constructed YhaV proteins of varying lengths. Here, we report a new low-temperature method of purifying native YhaV, which is notable given the existing challenges of purifying this highly toxic protein. The secondary structures and thermostability of the purified native protein were characterized and no significant structural destruction was observed, suggesting that the observed inhibition of cell growth in vivo was not the result of structural protein damage. However, it has been reported that excessive levels of protein expression may result in protein misfolding and changes in cell growth and mRNA stability. To exclude this possibility, we used an [$^{35}S$]-methionine prokaryotic cell-free protein synthesis system in vitro in the presence of purified YhaV, and two C-terminal truncated forms of this protein (YhaV-L and YhaV-S). Our results suggest that the YhaV C-terminal region is essential for mRNA interferase activity, and the W143 or H154 residues may play an analogous role to Y87 of RelE.

• 한국축산식품학회지
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• 제42권3호
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• pp.536-555
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• 2022

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO₃ pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.679-695
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• 2020

Evaluating amino acid requirements, specifically threonine requirements, in horses will enable better feed formulation and result in economic production, improved animal health, and reduced environmental pollution. However, the current knowledge of protein and amino acid requirements in horses is still limited. Because horses have a unique digestive system and consume a variety of feed ingredients, their protein digestibility may be affected than other species by different feed composition, and thus amino acid requirements are susceptible to vary between situations. Therefore, a careful evaluation of amino acid requirements with a proper method is needed for various conditions. This review will also provide comprehensive information that needs to be considered when designing an amino acid requirement study in horses.

• 한국식품영양학회지
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• 제14권4호
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• pp.300-304
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• 2001

The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4$\^{C}$ for 21 days, at -18$\^{C}$ for 20 days and at -18$\^{C}$ for 20 days after cooking in an electric omen. At each storage point, peroxide values(POV) were determined. Salmon mince with 4% MPC increased greater oxidative stability than control (without MPC). Sensory evaluation for measuring the oxidative stability of salmon mince was accomplished. Sensory scares of salmon mince with 4% MPC were higher than those of control. The results indicate that MPC could be useful for oxidative stability, as stabilizing protein ingredient of salmon mince.

• Asian-Australasian Journal of Animal Sciences
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• 제4권2호
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• pp.177-182
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• 1991

Nutrient evaluation of sago fibre showed that the fibre has potential and could be utilized as feed for ruminants. However, as a source of nutrients, it has limitations arising from low intake, digestibility, crude protein and minerals content. The present study showed that the sago fibre is low in crude protein (3.3%) and high in neutral detergent fibre (72.5%) and acid detergent lignin (25.8%) contents. Treatment of sago fibre with urea increased the crude protein content from 3.3 to 16.7%. Both urea and sodium hydroxide treatment decreased the neutral detergent fibre level from 72.5 to 59 and 56.5%, respectively. Rumen degradation of sago fibre by nylon bag showed that both urea and sodium hydroxide treatments increased dry matter and organic matter disappearance of the fibre significantly. In vivo digestibility of 2% urea treated sago fibre was 47.5% and intake of the fibre was 1.57% of body weight of the lamb.

• Genomics & Informatics
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• 제17권1호
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• pp.2.1-2.12
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• 2019

Chronic obstructive pulmonary disease (COPD) is a type of progressive lung disease, featured by airflow obstruction. Recently, a comprehensive analysis of the transcriptome in lung tissue of COPD patients was performed, but the heterogeneity of the sample was not seriously considered in characterizing the mechanistic dysregulation of COPD. Here, we established a new transcriptome analysis pipeline using a deconvolution process to reduce the heterogeneity and clearly identified that these transcriptome data originated from the mild or moderate stage of COPD patients. Differentially expressed or co-expressed genes in the protein interaction subnetworks were linked with mitochondrial dysfunction and the immune response, as expected. Computational protein localization prediction revealed that 19 proteins showing changes in subcellular localization were mostly related to mitochondria, suggesting that mislocalization of mitochondria-targeting proteins plays an important role in COPD pathology. Our extensive evaluation of COPD transcriptome data could provide guidelines for analyzing heterogeneous gene expression profiles and classifying potential candidate genes that are responsible for the pathogenesis of COPD.

• 동아시아식생활학회지
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• 제13권4호
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1236-1243
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• 1998

The purpose of this study is to evaluate the nutritional status of protein and lipids in the patients with alcoholic liver disease, to find an effective way of dietary management for patients with alcoholic liver disease and to obtain the materials for nutritional education for alcoholics. The subjects consist of 80 patients with alcoholic liver cirrhosis(ALC) and 12 patients with alcoholic fatty liver(AFL). The control group included 57 alcoholics without liver disease(A), 32 patients with viral liver cir rhosis(VLC) and 194 normal(NL). Biochemical evaluation of nutritional status was performed by ana lyzing the profiles of protein and lipids in blood samples. The results are summarized as follows: 1) The frequency of subjects below the normal range of serum total protein was 26.3% in ALC, 16.7% in AFL and 3.5% in A. Serum albumin was lower in 41.3% of ALC. 2) The alcoholics without liver disease showed significantly higher level of serum triglycerides, total cholesterol and LDL cholesterol than the other groups. The alcoholic subjects had lower HDL cholesterol than normal subjects. Overall, the protein and lipids status of the alcoholic subjects in this study was evaluated to be very poor on the basis of biochemical assessments. The results suggest that alcohol abuse and poor dietary intake could cause malnutrition. An extensive nutritional education should be emphasized for the alcohol consuming population. High quality of protein and other dietary intakes from early stage of the disease may be effective in nutritional therapy for the patient with alcoholic liver disease.