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Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation
Koth Bong Woo Ri Kim,So Young Lee,Eu Jin Song,Jin Gyu Park,Ju Woon Lee,Myung Woo Byun,Kyu Earn Kim,Dong Hyun Ahn 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3
Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient`s serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient`s serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient`s serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.
Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation
Kim, Koth-Bong-Woo-Ri,Lee, So-Young,Song, Eu-Jin,Park, Jin-Gyu,Lee, Ju-Woon,Byun, Myung-Woo,Kim, Kyu-Earn,Ahn, Dong-Hyun Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.3
Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient's serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient's serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient's serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.
Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
Kim, Koth-Bong-Woo-Ri,Pak, Won-Min,Kang, Ja-Eun,Park, Hong-Min,Kim, Bo-Ram,Ahn, Dong-Hyun Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.
Koth-Bong-Woo-Ri Kim,So-Mi Jeong,Da-Hyun Jeong,Min Ji Kim,안동현 한국생물공학회 2020 Biotechnology and Bioprocess Engineering Vol.25 No.1
The anti-inflammatory activity of benzopyran derivatives extracted from the Myagropsis myagroides against lipopolysaccharide (LPS)-induced RAW 264.7 murine macrophage cell line was examined. The three constituents of M. myagroides extracts were identified as the sargachromanol G, sargachromanol I, and saringosterol by 1H and 13C NMR. Sargachromanol G, sargachromanol I, and saringosterol at concentrations of 50 μg/mL showed inhibitory effects on LPS induced interleukin-6 production (by 84%, 90%, and 96%, respectively) and tumor necrosis factor (by 74%, 82%, and 98%, respectively). These results confirm the potential anti-inflammatory effects of sargachromanol G, sargachromanol I, and saringosterol.