Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties.

In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Allomyrina dichotoma, and Gryllus bimaculatus) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.

hMAGEA2 Accelerates the Progression of Prostate Cancer via the EFNA3-Erk1/2 Signaling Pathway.

BACKGROUND/AIM: Human melanoma-associated antigen A2 (hMAGEA2) family members play several roles in many types of cancer and have been explored as potential prognostic markers. In this study, we investigated the molecular mechanism underlying hMAGEA2-mediated tumorigenesis of prostate cancer. MATERIALS AND METHODS: Immunohistochemistry and western blot were used to assess protein expression whereas microarray and quantitative reverse transcription-PCR determined mRNA expression. CCK-8 assay was used to determine cell proliferation. Colony formation assay was used to examine tumorigenesis. Migration and invasion were examined using a transwell assay. Propidium iodide (PI)/Annexin V double staining was performed to measure apoptosis. Transcriptional activity was measured using Dual-luciferase reporter assay. RESULTS: hMAGEA2 was highly over-expressed in human prostate cancer tissues compared to benign prostatic hyperplasia tissues. To elucidate its biological function in prostate cancer, we established two stable hMAGEA2-knockdown prostate cancer cell lines, PC3M and 22RV1, and found that they presented significantly decreased proliferation, anchorage-independent colony formation, migration, and invasion. As hMAGEA2 knockdown suppressed prostate cancer cell growth, we examined its potential influence on tumor apoptosis. hMAGEA2-knockdown cell lines displayed early apoptosis. Moreover, knockdown of hMAGEA2 resulted in the down-regulation of EFNA3 expression. Luciferase assay showed that hMAGEA2 bound to the EFNA promoter region and regulated its transcription. Down-regulation of EFNA3 expression led to decreased Ras/Braf/MEK/Erk1/2 phosphorylation and, consequently, inhibited prostate cancer progression. CONCLUSION: hMAGEA2 promotes prostate cancer growth, metastasis, and tumorigenesis by regulating the EFNA3-Erk1/2 signaling pathway, indicating its potential as a therapeutic marker for prostate cancer.

HSPA9 reduction exacerbates symptoms and cell death in DSS-Induced inflammatory colitis.

Inflammatory bowel disease (IBD) is a chronic inflammatory condition that is influenced by various factors, including environmental factors, immune responses, and genetic elements. Among the factors that influence IBD progression, macrophages play a significant role in generating inflammatory mediators, and an increase in the number of activated macrophages contributes to cellular damage, thereby exacerbating the overall inflammatory conditions. HSPA9, a member of the heat shock protein 70 family, plays a crucial role in regulating mitochondrial processes and responding to oxidative stress. HSPA9 deficiency disrupts mitochondrial dynamics, increasing mitochondrial fission and the production of reactive oxygen species. Based on the known functions of HSPA9, we considered the possibility that HSPA9 reduction may contribute to the exacerbation of colitis and investigated its relevance. In a dextran sodium sulfate-induced colitis mouse model, the downregulated HSPA9 exacerbates colitis symptoms, including increased immune cell infiltration, elevated proinflammatory cytokines, decreased tight junctions, and altered macrophage polarization. Moreover, along with the increased mitochondrial fission, we found that the reduction in HSPA9 significantly affected the superoxide dismutase 1 levels and contributed to cellular death. These findings enhance our understanding of the intricate mechanisms underlying colitis and contribute to the development of novel therapeutic approaches for this challenging condition.

Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil.

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.