About This Journal
About This Journal
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Research Article
- Morphological changes of colorectal cancer cells and the effects of apple-derived dietary fiber in a 3D culture system using a collagen matrix
- Min-Jee Oh, Sang-Hwan Kim
- Colorectal cancer (CRC) is a leading cause of cancer-related mortality, with metastasis being the primary cause of death. Current in vitro models …
- Colorectal cancer (CRC) is a leading cause of cancer-related mortality, with metastasis being the primary cause of death. Current in vitro models fail to fully replicate the tumor microenvironment (TME). This study developed a collagen matrix-based 3D culture system using HCT116 CRC cells to investigate tumor-stroma interactions. Four culture types were prepared, with Type 4 incorporating apple-derived dietary fiber. 17β- estradiol (10⁻⁸ M) and EGF (0.01 ng/mL) were added to assess their effects. Phalloidin staining confirmed cytoskeletal remodeling, with Type 4 showing the most pronounced structural organization. Indicated that hormones and dietary fiber synergistically enhanced tumor formation. These findings highlight the importance of 3D culture models in CRC research and suggest dietary components may influence tumor behavior, providing a novel tool for studying CRC progression. - COLLAPSE
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Research Article
- Effects of blanching and washing on microbial safety, acid value, and peroxide value in drone pupae as a safe food ingredient
- Seung-Hee Baek, Chang-Geun Lim, In-Sik Nam
- This study investigated the effects of washing and blanching on the microbiological characteristics of male pupae, as well as their impact during …
- This study investigated the effects of washing and blanching on the microbiological characteristics of male pupae, as well as their impact during storage. Additionally, the feasibility of incorporating these processes into male pupae production was evaluated. Male pupae collected from apiaries were assessed for hygiene indicator bacteria (quantitatively), pathogenic microorganisms (qualitatively), and oxidative stability through acid value and peroxide value measurements. The initial total aerobic bacterial count of male pupae was 2.88 ± 1.28 log CFU/g, while the fungal count was 2.35 ± 0.59 log CFU/g. After washing, these values decreased to 1.99 ± 0.28 log CFU/g, and following blanching, they further declined to 1.76 ± 0.08 log CFU/g, with no fungi detected. Pathogenic microorganisms, including Bacillus cereus, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Staphylococcus aureus, were not detected at any stage of processing. Oxidative stability analysis showed that the acid value reached a maximum of 4.13 ± 0.70 mg/g, while the peroxide value peaked at 37.63 ± 4.42 mg/kg. These values remained within regulatory standards for edible insect products even under high-temperature storage conditions. Therefore, proper pretreatment and storage conditions are crucial for ensuring the industrial viability and food safety of drone pupae, making them applicable to food processors and beekeepers. However, the absence of a comparative control group limits the ability to evaluate the effects of specific factors. Further research is needed to enhance the reliability of these findings and to examine quality changes under various processing methods and storage conditions. - COLLAPSE
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Research Article
- Evaluation of lysophospholipids supplementation in feed ingredients on amino acid ileal digestibility in growing pigs
- Gyu-Seong Kim, Won-Vin Choi, Min-Ju Kim
- This study was conducted to evaluate the effects of Lysophospholipids (LPL) supplementation in basal diets consisting exclusively of corn, soybean meal, and …
- This study was conducted to evaluate the effects of Lysophospholipids (LPL) supplementation in basal diets consisting exclusively of corn, soybean meal, and distiller's dried grains with solubles (DDGS) on the ileal digestibility of amino acids in growing pigs. Six growing pigs with an initial body weight of 24.90 ± 2.02 kg were used, and a 6 × 4 incomplete Latin square design was employed. The experimental diets consisted of six treatments based on LPL supplementation to corn, soybean meal, and DDGS, with four experimental periods. Each treatment period lasted 7 days, for a total of 28 experimental days. The results showed a tendency to improve the standardized ileal digestibility (SID) of amino acids in diets supplemented with LPL in corn-based treatments (p = 0.063). However, no significant differences were observed in apparent ileal digestibility (AID) or SID of amino acids due to LPL supplementation in corn, soybean meal and DDGS-based treatments. Overall, while LPL supplementation did not significantly affect the digestibility of most amino acids in the basal diets, it showed a tendency to improve the ileal digestibility of specific amino acids. These findings suggest that LPL supplementation may partially enhance the digestibility of certain amino acids in diets for growing pigs. In conclusion, further studies considering factors such as pig age, LPL concentration, various emulsifier combinations, and diet composition are necessary to elucidate the broader implications of LPL supplementation.1 - COLLAPSE
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Research Article
- Effect of fatty acids in raw milk on milk yield and composition
- Sang-Min Lim, Woan-Sub Kim
- As a result of estimating the correlation between the fatty acid profile and milk components, de novo fatty acid (DNF), mixed fatty …
- As a result of estimating the correlation between the fatty acid profile and milk components, de novo fatty acid (DNF), mixed fatty acid (MIF), and preformed fatty acid (PRF) showed a high correlation with milk fat, with coefficients of 0.8166, 0.8608, and 0.753, respectively. In terms of milk yield, the correlation coefficients for DNF, MIF, and PRF were 0.4231, 0.4087, and 0.4276, indicating a moderate correlation with the fatty acid profile. For milk urea nitrogen (MUN) and β-hydroxybutyrate acid (BHB), no significant relationship with the fatty acid profile was observed, as the coefficient of determination for DNF, MIF, and PRF was relatively low or close to zero. Similarly, in early lactation (first 14 days), a nutritionally negative energy balance phase, the coefficient of determination for DNF, MIF, and PRF in relation to MUN and BHB was also low or near zero, showing no significant correlation with the fatty acid profile. In the correlation analysis between milk yield and milk components, milk yield exhibited negative (–) correlation coefficients of –0.02 and –0.08 with MUN and BHB, respectively. Conversely, milk yield showed a strong positive (+) correlation with milk fat, DNF, MIF, and PRF, with coefficients of 0.69, 0.65, 0.64, and 0.65, respectively. Additionally, milk fat displayed a very high correlation with DNF, MIF, and PRF, with coefficients of 0.90, 0.93, and 0.87, respectively. The changes in fatty acid composition according to lactation stage were also examined. The results indicated that DNF in first-parity cows gradually increased after early lactation, while PRF in all parity groups gradually decreased following early lactation. - COLLAPSE
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Research Article
- Evaluation of quality and storage stability of enzyme-treated aged meat with transglutaminase
- Hai-Bin An, Hyeon-Jo Jeong, Ju-Yi Shin, Ju-Hee Park, Chan-Hui Gwak, Min-Ji Koh, Hyeong-Sang Kim
- This study evaluated the effects of transglutaminase (TG) treatment on the physicochemical properties and storage stability of enzyme-treated aged meat (EO) compared …
- This study evaluated the effects of transglutaminase (TG) treatment on the physicochemical properties and storage stability of enzyme-treated aged meat (EO) compared to conventionally aged meat (EX). The results showed that TG treatment significantly improved the initial quality characteristics, such as higher water-holding capacity (WHC), lower cooking loss, and enhanced textural integrity, as indicated by increased shear force values (p < 0.05). Additionally, EO maintained a higher pH than EX throughout the storage period (p < 0.05), which contributed to better initial storage stability. However, lipid oxidation (TBARS) levels were significantly higher in EO than in EX during prolonged storage (p < 0.05), suggesting a potential oxidative instability due to increased protein cross-linking. Furthermore, volatile basic nitrogen (VBN) and microbial counts increased over time in both groups, with EO showing greater stability in the early storage period but experiencing a rise in microbial growth in the later stages. These findings suggest that while TG treatment effectively enhances the initial quality and water-holding capacity of aged meat, additional measures such as antioxidants or antimicrobial agents are necessary to ensure long-term oxidative and microbial stability. - COLLAPSE
Journal of Humanimal Sciences
