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염소고기 열수추출물 처리에 따른 항산화 활성 및 암 세포주에서 항암 관련 단백질 발현량 확인
오제이,윤요한,Jei Oh,Yohan Yoon 한국식품위생안전성학회 2023 한국식품위생안전성학회지 Vol.38 No.6
본 연구는 in vtiro 상에서 부위별 염소고기 열수 추출물의 항산화 활성을 측정하고 추출물 처리에 따른 암세포 주의 세포자멸사 관련 단백질 발현 수준의 변화를 확인하였다. 부위별 염소고기 열수 추출물의 경우, 앞다리, 뒷다리, 등심 및 갈비 부위의 분할육으로 제조하였다. 제조된 열수추출물 중 앞다리와 뒷다리 부위 추출물의 ABTS 라디칼 소거능이 다른 두 부위 추출물보다 유의적으로 높게 나타났다(P<0.05). BAX, p53, p21의 단백질 발현량은 부위에 따른 염소고기 열수추출물 처리 시 AGS 세포주 및 HT-29 세포주에서 모두 비슷한 수준으로 나타났다. 단지, 등심 부위 열수 추출물 처리 시 HT-29 세포주의 p53 발현량이 대조군과 비교하여 유의적으로 높았다(P<0.05). 본 연구 결과는 염소고기 열수 추출물의 항산화 활성 및 일부 세포자멸사 관련 단백질 발현량 변화가 부위에 따라 다르게 나타남을 보이고 있으나 본 결과는 in vitro에서만 수행된 것으로써 결과의 적용 또는 일반화에 한계가 있기 때문에 in vivo에서 후속 연구가 필요하다. This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.
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윤요한,오제이,강주현,김수지,조정현 한국식품위생안전성학회 2022 한국식품위생안전성학회지 Vol.37 No.6
The purpose of this study was to evaluate protein hydrolysis and the amino acid ratio among different cuts of goat meat, such as the foreleg, hindleg, loin, and rib, using an in vitro digestion model. The corresponding cuts of beef and pork were used to compare with the goat meat. The hindleg (8.32%) and rib (8.32%) had the highest levels of protein hydrolysis among the goat cuts. There was no significant difference in protein hydrolysis between goat and pork (8.57%), ribs (P > 0.05), which had higher levels of protein hydrolysis than the beef ribs. Before digestion, the glutamine (53.44%) and glycine (11.03%) ratios were highest in the pre-digested goat foreleg and loin (P < 0.05). After in vitro digestion, goat ribs had the highest lysine ratio (17.54%) among the different cuts, and the lysine ratio was significantly higher in goat ribs than beef ribs (P < 0.05). This study provides basic data on protein hydrolysis and the amino acid composition of different cuts of goat meat, which may facilitate the evaluation of protein digestion patterns and bioavailability.
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강주현,김소연,이예원,오제이,윤요한 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2
This study examined the α-glucosidase inhibitory, and apoptosis- and antimuscular- related factors of goat meat extracts from forelegs, hind legs, loin, and ribs. The goat meat extracts were evaluated for their α-glucosidase inhibitory activity. The gene and protein expression levels of Bcl-2-associated X (bax), p53, and p21 were examined by reverse transcription polymerase chain reaction (RT-PCR) and immunoblotting in AGS and HT-29 cells. The expression levels of Atrogin-1 and MHC1b were examined by RT-PCR in C2C12 myoblasts, and the expression levels of Atrogin-1, muscle atrophy F-box (MAFbx), muscle RING-finger protein-1 (MuRF-1), and myosin heavy chain-7 were investigated by immunoblotting. α-Glucosidase inhibitory activity was higher in ethanol extract than in hydrous and hot water extracts. BAX and p53 expression levels were higher (p<0.05) in AGS cells treated with goat meat extract than those of cells treated with no goat meat extract. In HT-29 cells, the protein expression levels of BAX, p53, and p21 were higher (p<0.05) in the cells treated with goat meat extract than those of cells not treated with goat meat extract. In dexamethasone-treated C2C12 cells, goat meat extract treatment lower (p<0.05) the expression of Atrogin-1 and lower (p<0.05) the expression of MAFbx and MuRF-1. The results of the present study indicate that goat meat extracts have α- glucosidase inhibitory activity in vitro. In addition, apoptosis was induced in AGS cells and HT-29 cells treated with goat meat extract, and anti-muscular atrophy activity was also observed in C2C12 cells treated with goat meat extract.
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Effect of Starter Cultures on Quality of Fermented Sausages
황정은,김유진,서영은,성미선,오제이,윤요한 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.1
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2- pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
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