Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken.

The present study was aimed at examining the antibacterial effects of non-thermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g of raw ground chicken samples. The raw ground chicken samples were non-treated or treated with high hydrostatic pressure (HHP) at 500 MPa (1-7 min), light-emitting diode (LED) irradiation at 405 nm wavelength (30-120 min), and heat at 70°C, 90°C (1-60 min), and 121°C (1-15 min). E. coli and Salmonella cell counts were enumerated after treatments. Moreover, the color parameters of treated raw ground chicken were analyzed. HHP treatment reduced E. coli and Salmonella cell counts by more than 5 Log CFU/g and more than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were equivalent to those of thermal treatment. However, LED irradiation reduced Salmonella cell counts by only 0.9 Log CFU/g after 90 min of treatment, and it did not reduce E. coli cell counts for 90 min. Compared with those of the non-treated samples, the ΔE (total color difference) values of the samples treated with HHP were high, whereas the ΔE values of the samples treated with LED irradiation were low (1.93-2.98). These results indicate that despite color change by HHP treatment, HHP treatment at 500 MPa could be used as a non-thermal decontamination process equivalent to thermal treatment.

In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing.

The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

Inhibition of advanced glycation endproducts formation by Korean thistle,Cirsium maackii

Objective:To evaluate inhibitory potential of sevenKorean thistles against the advanced glycation endproducts(AGE) formation as well as to identify responsible compounds from the most active species.Methods:We used anin vitroAGE inhibition assay to evaluate the anti-diabetic complication potential of the methanol extracts of the selectedKorean thistles.Results:Among the sevenKorean thistles, the leaves ofCirsium maackii(C. maackii) exhibited the most significant inhibitory activity againstAGE formation.By means of bioassay-directed fractionation, a lignan, chlorogenic acid and14 flavonoids were isolated from the active ethyl acetate soluble fraction of a methanol extract fromC. maackii leaves.Luteolin and its5-O-glucoside have been previously isolated; however, a lignan and13 known compounds were isolated for the first time fromC. maackiileaves in this study.Most of the isolated compounds exhibited inhibitory activities against potentialAGE formation.Among them, cernuoside was shown to be the most potentAGE inhibitor with anIC50 value of21.21 μmol/L.Most importantly, two major flavonoids, luteolin and its5-O-glucoside, also significantly inhibitedAGE formation, withIC50 values of 36.33 and37.47 μmol/L, respectively.Structure activity relationship revealed that the presence of free3' and4' dihydroxyl group in flavonoids skeleton played an important role inAGE inhibition. Conclusions:These results indicate thatC. maackii andC. maackii-derived flavonoids might be explored further to develop therapeutic agents for the prevention of diabetic complications due to their significant inhibitory activity againstAGE formation.