Ovotransferrin (OTF) is a well-known protein of the transferrin family with
strong iron chelating activity, resulting in its antimicrobial activity.
Furthermore, OTF is known to have antioxidant, anticancer, and antihypertensive
activities. However, there have been few studies about the immune-enhancing
activity of OTF. In current study, we investigated the immune-enhancing activity
of OTF using the murine macrophage cells in vitro. The effect
of OTF on production of pro-inflammatory mediators and cytokines were determined
using Griess assay and quantitative real-time PCR. Using Neutral Red uptake
assay, we confirmed the effect of OTF on phagocytic activity of macrophages.
Ovotransferrin significantly increased the production of nitric oxide (NO) and
secretion of inducible nitric oxide synthase (iNOS) mRNA with no cytotoxic
activity. Ovotransferrin (2 mg/mL) stimulated NO production up to
31.9±3.5 μM. Ovotransferrin significantly increased the mRNA
expression levels of pro-inflammatory cytokines which are tumor necrosis
factor-α (TNF-α), Interleukin-1β (IL-1β), and IL-6:
OTF (2 mg/mL) treatment increased the secretion of mRNA for TNF-α,
IL-1β, and IL-6 by 22.20-, 37.91-, and 6.17-fold of the negative control,
respectively. The phagocytic activity of macrophages was also increased by OTF
treatment significantly compared with negative control. Also, OTF treatment
increased phosphorylation level of MAPK signaling pathways. These results
indicated that OTF has immune-enhancing activity by activating RAW 264.7
macrophages via MAPK pathways.
Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Type Research article Article Title Anti-biofilm effect of egg yolk phosvitin by inhibition of biomass production and adherence activity against Streptococcus mutans.
Various insects have emerged as novel feed resources due to their economical,
eco-friendly, and nutritive characteristics. Fish, poultry, and pigs are
livestock that can feed on insects. The digestibility of insect-containing meals
were presented by the species, life stage, nutritional component, and processing
methods. Several studies have shown a reduced apparent digestibility coefficient
(ADC) when insects were supplied as a replacement for commercial meals related
to chitin. Although the expression of chitinase mRNA was present in several
livestock, indigestible components in insects, such as chitin or fiber, could be
a reason for the reduced ADC. However, various components can positively affect
livestock health. Although the bio-functional properties of these components
have been verified in vitro, they show positive health-promoting effects owing
to their functional expression when directly applied to animal diets. Changes in
the intestinal microbiota of animals, enhancement of immunity, and enhancement
of antibacterial activity were confirmed as positive effects that can be
obtained through insect diets. However, there are some issues with the safety of
insects as feed. To increase the utility of insects as feed, microbial hazards,
chemical hazards, and allergens should be regulated. The European Union, North
America, East Asia, Australia, and Nigeria have established regulations
regarding insect feed, which could enhance the utility of insects as novel feed
resources for the future.
In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were analyzed separately. The quality-based protocol was analyzed for whole meat products as representative ham products and for pulverized meat products as sausages. The quality characteristics of ham are measured by pH, color, water holding capacity, physical properties, fatty acid composition, lipid acidity, curing yield, cooking loss, gel-forming ability (dynamic viscosity), textural properties, residual nitrite, flavor component analysis, and product yield. The quality characteristics of sausages are almost similar to the analysis of ham, and emulsion stability and scanning microscope are measured. Therefore, it is possible to analyze the quality of meat and processed meat products through appropriate tests for each product as a quality-based protocol study.
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