Article
Agriculture, Multidisciplinary
Xiaoxiang Han, Jianghui Huang, Jinwang Cai, Chen Yu, Shengchou Jiang, Qing Ye, Shuifen Yang, Weichun Pan, Qiaozhi Zhang, Yanbo Wang
Summary: In this study, anthocyanins were successfully extracted from purple perilla leaves using natural deep eutectic solvents (DESs) and microwave-ultrasonic assisted extraction (MUAE). The extraction method was efficient, energy-saving, and environmentally friendly. The biological activity and bacteriostatic impact of the extract were evaluated.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Eunbi Cho, Jihye Lee, Jae Seong Sin, Sung-kyu Kim, Chul Jin Kim, Mi Hee Park, Wan-Seob Cho, Minho Moon, Dong Hyun Kim, Ji Wook Jung
Summary: This study investigated the effects of a standardized ethanol extract of Perilla frutescens var. acuta (L.) Britt. (Lamiaceae) on various pathologies of Alzheimer's Disease (AD) in 5XFAD mice. The extract was found to block A beta aggregation, disassemble pre-formed A beta aggregates, and ameliorate memory impairments. Additionally, it reduced A beta deposits and neuroinflammation in the hippocampus of the mice. These findings suggest that the extract could be a promising therapeutic candidate for AD.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Agricultural Engineering
SuYun Ding, ZhiQian Yan, HuiPing Liu, Pei Chen, ShuYuan Shi, MengLi Chang
Summary: The polysaccharide PFP extracted from Perilla frutescens var. frutescens has antitumor activity by inhibiting tumor proliferation through blocking the cell cycle S phase, and also exhibits protective effects on mouse liver and thymus tissues.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Jing Qian, Ying Zhao, Longfei Yan, Ji Luo, Wenjing Yan, Jianhao Zhang
Summary: By combining plasma treatment with essential oil/protein edible composite films, this study aimed to regulate lipid oxidation in meat. Results demonstrated that this method effectively improved meat preservation by reducing oxidation reactions and decreasing the presence of volatile compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
NamHoon Kim, Si-Yeon Kim, Sang-Woo Kim, Jung Min Lee, Sung-Kyu Kim, Mi-Houn Park, Ki-Hwan Kim, Minseok Oh, Chang-Gue Son, In Chul Jung, Eun-Jung Lee
Summary: This study aimed to evaluate the clinical efficacy and safety of PE extracts on semi-healthy people with mild knee joint pain. The results showed that PE intake for eight weeks was more effective than placebo in reducing knee joint pain and improving knee joint function. It was concluded that PE extracts were effective and safe for relieving knee joint pain and improving knee joint function.
FRONTIERS IN PHARMACOLOGY
(2023)
Article
Food Science & Technology
Fangfang Wang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, David L. Hopkins
Summary: Frozen beef rolls are best stored at -18 degrees Celsius for better color and quality preservation, with color, myoglobin state, and pH decreasing while lipid oxidation and metmyoglobin content increasing with storage time. Despite these changes, all treatments met Chinese standards for TVB-N during a 180-day storage period.
Article
Horticulture
Hyun Ju Ju, Kyeoung Cheol Kim, Heekyu Kim, Ju-Sung Kim, Tae Kyung Hyun
Summary: The study revealed significant impacts of genotype on phytonutrients and biological activities of Perilla frutescens var. crispa (Pfc). Different genotypes showed variations in phytochemical composition and biological effects, with Pfc 5 exhibiting antimelanogenic activity and Pfc 2 showing strong anti-inflammatory effects. These findings are important for the breeding and genetic engineering of Pfc to address future phytonutrition and health challenges.
Article
Food Science & Technology
Keiya Shimamori, Tomohiko Nambu, Daiki Kawamata, Masahiro Kuragano, Naoki Nishishita, Toshifumi Iimori, Shinya Yamanaka, Koji Uwai, Kiyotaka Tokuraku
Summary: This study found that the cultivation environment affects the inhibitory activity of Perilla frutescens var. crispa on Aβ aggregation, with the highest activity observed in plants harvested just before flowering. Wind-shielded plants had reduced activity compared to plants just before flowering. Additionally, appropriate nitrogen fertilization and at least one week of drying increased the activity of Perilla frutescens var. crispa. Furthermore, leaf extracts of Perilla frutescens var. crispa suppressed Aβ-induced toxicity in nerve growth factor-differentiated PC12 cells. This study provides practical cultivation methods for Perilla frutescens var. crispa with high Aβ aggregation inhibitory activity for the prevention of AD.
Article
Food Science & Technology
Cintia G. Mendes, Joana T. Martins, Fernanda L. Ludtke, Ana Geraldo, Alfredo Pereira, Antonio A. Vicente, Jorge M. Vieira
Summary: This study aimed to assess the effect of a combined chitosan, green tea extract, and essential oil coating on the safety and quality of vacuum-packaged beef during storage. The results showed that the coating could delay lipid oxidation, reduce microbial growth, and maintain the original texture of beef cuts during storage.
Article
Food Science & Technology
Marthyna Pessoa de Souza, Francyide Davi de Amorim, Magda Rhayanny Assuncao Ferreira, Luiz Alberto Lira Soares, Marcia Almeida de Melo
Summary: The study found that extracts from passion fruit residues have a positive impact on the quality of beef burgers, preventing oxidation and microbial contamination, as well as inhibiting the discoloration process.
Review
Food Science & Technology
Shu Taira, Aya Kiriake-Yoshinaga, Hitomi Shikano, Ryuzoh Ikeda, Shoko Kobayashi, Kazuaki Yoshinaga
Summary: The study successfully localized essential oils such as perillaldehyde, beta-caryophyllene, and rosmarinic acid in perilla herb using MALDI mass spectrometry imaging, providing a new method for the quantification of essential oils.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Shan Bing, Yitian Zang, Yanjiao Li, Beibei Zhang, Qingnan Mo, Xianghui Zhao, Chen Yang
Summary: The study tested the combination of SAEW and TPs on inhibiting lipid oxidation and microbial growth in beef preservation and found that the SAEW-TPs treatment extended the quality standard of beef and had greater antimicrobial and antioxidant effects.
Article
Food Science & Technology
Felipe Azevedo Ribeiro, Soon K. Lau, Sergio B. Pflanzer, Jeyamkondan Subbiah, Chris R. Calkins
Summary: Dry-aged beef steaks showed reduced color and lipid stability compared to wet-aged counterparts during 7 days of retail display, resulting in more pronounced discoloration. Relative humidity during dry aging did not affect color and lipid stability.
Article
Food Science & Technology
Natalia P. Vidal, Jamshid Rahimi, Benjamin Kroetsch, Mario M. Martinez
Summary: This study investigated the lipid quality of oilseed cakes obtained by cold-pressing before and after low-moisture extrusion. The results showed that the lipid stability was not affected immediately after extrusion, but significantly decreased after long-term storage. Therefore, measures to prevent enzymatic lipid degradation should be taken immediately after cold-pressing, and long-term storage should be carefully considered.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Integrative & Complementary Medicine
Cho-Long Kim, Yu-Su Shin, Sue-Hee Choi, Seroc Oh, Kyeongseob Kim, Han-Sol Jeong, Jung-Soon Mo
Summary: The study shows that Perilla frutescens var. acuta (Odash.) Kudo leaf extract inhibits tumor cell growth and migration by phosphorylating YAP/TAZ and disrupting their interaction with the TEAD complex. This antitumor effect was demonstrated in triple-negative breast cancer cells through induced apoptosis and reduced migration, with the inhibition of migration being primarily regulated by YAP activity.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE
(2021)
Article
Chemistry, Physical
Dong-Gyun Yim, Hyun Jun Kim, Sung-Su Kim, Hag Ju Lee, Jae-Kyung Kim, Cheorun Jo
Summary: The effect of X-ray irradiation on the quality traits and metabolites of marinated ground beef was investigated. The results showed that increasing irradiation doses reduced the population of total aerobic bacteria and increased the redness of the samples, while lipid oxidation was unaffected. Additionally, certain volatile organic compounds increased in content with increasing dose and storage period. Furthermore, X-ray irradiation at 7 kGy effectively reduced microbial growth without compromising quality. The metabolite profile of samples could also distinguish between different irradiation dose levels.
RADIATION PHYSICS AND CHEMISTRY
(2023)
Article
Food Science & Technology
Azfar Ismail, Dong-Gyun Yim, Ghiseok Kim, Cheorun Jo
Summary: Quality evaluation of seafood is crucial and hyperspectral imaging (HSI) is a valuable tool for assessing seafood quality. This review summarizes existing research on the application of HSI with multivariate analyses in the seafood industry, including map distribution, spectral selection, and data extraction. The potential of HSI, combined with multivariate analyses, in evaluating seafood quality is discussed, along with the challenges and trends in using HSI in the seafood industry.
FOOD ENGINEERING REVIEWS
(2023)
Article
Agriculture, Dairy & Animal Science
Sung -Su Kim, Dong-Jin Shin, Dong-Gyun Yim, Hye-Jin Kim, Doo Yeon Jung, Hyun-Jun Kim, Cheorun Jo
Summary: Many scientists have conducted research on reducing microbiological risks in dry-aged meat. This study investigated the use of scoria powder in onggi to improve the meat quality of pork loins during 21 days of dry aging. The results showed that the use of scoria powder improved the microbiological safety and storage stability of the meat.
Article
Agriculture, Dairy & Animal Science
Minkyung Ryu, Minsu Kim, Hyun Young Jung, Cho Hyun Kim, Cheorun Jo
Summary: The study aimed to investigate the effect of p38 inhibitor on the proliferation and differentiation of chicken muscle stem cells. The results showed that p38 inhibition significantly increased cell proliferation and mRNA expression levels of specific genes. However, there were no significant differences in the expression of myosin heavy chain and lipid accumulation. Further studies are needed to understand the effects of this pathway on muscle and fat development.
Article
Biochemistry & Molecular Biology
Hyun-Joo Kim, Jin Hee Bae, Seonmin Lee, Jinwoo Kim, Samooel Jung, Cheorun Jo, Jin Young Lee, Jung Hyun Seo, Sanghoo Park
Summary: This study aimed to evaluate the effects of cold plasma on soybean protein extraction yield and functionality. The results showed that treating crushed soybeans with NOx-mode plasma significantly increased protein extraction yield and altered the structure and properties of soybean proteins.
Article
Food Science & Technology
Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Md. Altaf Hossain, Doo Yeon Jung, Hyun Cheol Kim, Cheorun Jo, Ki-Chang Nam
Summary: This study aimed to investigate the odorant and compare the quality traits of goat meat based on sex status. The results showed that female goat meat had the lowest moisture content and highest protein content. Non-castrated male goat meat had a brighter color, but there were no significant differences in CIE a* and CIE b* among the groups. Castrated male goat meat had the lowest fat and ash content. Non-castrated male goat meat had the highest thiobarbituric acid reactive substances value, while castrated male goat meat had a higher pH value throughout the storage period. Sex status significantly affected the quality properties of meat, and castration improved the sensory acceptance by reducing the goaty flavor.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
Article
Food Science & Technology
Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo
Summary: This study investigated the bactericidal effect of nisin, atmospheric pressure plasma (APP), and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham contaminated with Escherichia coli O157:H7. The results showed that APP+Nisin had a higher bactericidal effect compared to nisin alone, achieving a 100% reduction rate against both E. coli O157:H7 and Listeria monocytogenes. This synergistic effect of APP and nisin provides a potential method to overcome the limitations of nisin against gram-negative bacteria and can be applied to control surface microorganisms on various meats and meat products.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
Review
Food Science & Technology
Sethukali Anand Kumar, Hye-Jin Kim, Dinesh Darshaka Jayasena, Cheorun Jo
Summary: Rabbit meat is nutritionally beneficial, but its consumption is comparatively low. The nutritional profile of rabbit meat, including higher levels of n-3 fatty acids and lower amounts of fat, cholesterol, and sodium, suggests potential health benefits for consumers. However, the quality of rabbit meat is influenced by factors such as genetics, environment, diet, rearing system, and slaughter conditions. Therefore, comprehensive information on the nutritional composition and quality attributes of rabbit meat from different breeds and muscle types, as well as associated factors, is crucial for production and processing.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
Article
Agriculture, Dairy & Animal Science
Dongheon Lee, Hye-Jin Kim, Azfar Ismail, Sung-Su Kim, Dong-Gyun Yim, Cheorun Jo
Summary: This study evaluated the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. The results showed that Chikso had higher tenderness values than Hanwoo during the first 14 days of wet aging, and Chikso had a more abundant metabolomic profile. Additionally, Chikso had higher taste intensities and a decrease in sourness. Overall, wet aging for 14 days improved the tenderness and flavor traits of Chikso beef.
Article
Engineering, Chemical
Seongmin Park, Myongkyoon Yang, Dong Gyun Yim, Cheorun Jo, Ghiseok Kim
Summary: Machine learning models were developed using a near infrared hyperspectral image acquisition system to predict the degree of rancidity in beef. Hyperspectral data cubes were collected in a darkroom environment, and lean-meat spectra were selectively extracted from the refrigerated beef. Traditional methods were used to secure reference values for the rancidity level, and PLSR, ANN, and 1D-CNN techniques were applied for model development. The developed models successfully predicted the rancidity level of beef using hyperspectral data.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Agriculture, Dairy & Animal Science
Ji-Eun Lee, Bong Jeun An, Cheorun Jo, Byungrok Min, Hyun-Dong Paik, Dong Uk Ahn
Summary: This study aimed to determine the skin protective effect of egg yolk phosvitin phosphopeptides (PPPs) prepared by high-temperature and mild-pressure pretreatment and enzyme-sterilization hydrolysis combinations. The results showed that PPPs effectively inhibited elastase activity and melanin production, and also exhibited anti-inflammatory effects by down-regulating the expression of pro-inflammatory enzymes. Therefore, PPPs can be used as anti-melanogenic, anti-elastase, and anti-inflammatory agents in skin care products.
Article
Food Science & Technology
Cho Hyun Kim, Hyun Jung Lee, Doo Yeon Jung, Minsu Kim, Hyun Young Jung, Heesang Hong, Yun-Sang Choi, Hae In Yong, Cheorun Jo
Summary: In this study, edible hydrolysates were found to be able to replace fetal bovine serum (FBS) in pig muscle stem cell culture. Hydrolysates of fermented soybean meals and edible insects showed the potential to promote cell proliferation and differentiation. Partial replacement of FBS with cost-effective natural materials could significantly reduce the cost of cultured meat.
Article
Agriculture, Dairy & Animal Science
Minjun Kim, Jean Pierre Munyaneza, Eunjin Cho, Aera Jang, Cheorun Jo, Ki-Chang Nam, Hyo Jun Choo, Jun Heon Lee
Summary: This study identifies candidate genes associated with changes in the content of nucleotide-related compounds in chicken meat. These candidate genes may affect the flavor in muscle tissue and nucleotide metabolism, providing a basis for genomic selection in breeding better-quality chickens in the future.
Article
Food Science & Technology
Hyun-Jun Kim, Hye-Jin Kim, Hyun Cheol Kim, Dongheon Lee, Hyun Young Jung, Taemin Kang, Cheorun Jo
Summary: This study successfully predicted the spoilage point of chicken breast meat through the analysis of various attributes and metabolites. By identifying twenty-four candidate metabolites and using a binary logistic regression model with nine selected metabolites, the predictability of spoilage points in chicken breast meat was confirmed.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
