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Background/Objectives: Dyslipidemia is a significant risk factor for atherosclerotic cardiovascular disease (ASCVD), a leading cause of death worldwide. Salvia miltiorrhiza Burge is widely used in East Asia for cardiovascular health, showing potential benefits in lowering cholesterol and reducing inflammation. Methods: This study systematically reviewed and conducted a meta-analysis of randomized controlled trials (RCTs) to assess the clinical effectiveness of Salvia miltiorrhiza in treating dyslipidemia. Moreover, network pharmacology and molecular docking analyses were performed to explore the mechanisms underlying the effects of Salvia miltiorrhiza. Results: The meta-analysis revealed that when Salvia miltiorrhiza is combined with statin therapy, it significantly enhances lipid profiles, including reductions in total cholesterol, low-density lipoprotein cholesterol (LDL-C), and triglycerides and improvements in high-density lipoprotein cholesterol (HDL-C), compared to statin therapy alone. The in silico analyses indicated that Salvia miltiorrhiza may influence key biological pathways, such as the PI3K/Akt, JAK/STAT, and HMGCR pathways, which are involved in inflammation, lipid metabolism, and the development of atherosclerosis. Conclusions: Salvia miltiorrhiza shows potential as a complementary therapy for dyslipidemia, offering additional lipid-lowering and anti-inflammatory benefits.

The non-destructive and rapid monitoring system for residual nitrite content in processed meat products is critical for ensuring food safety and regulatory compliance. This study was performed to investigate the application of hyperspectral imaging in combination with machine learning algorithms to predict and monitor residual nitrite concentrations in emulsified pork sausages. The emulsified pork sausage was formulated with 1.5% (w/w) sodium chloride, 0.3% (w/w) sodium tripolyphosphate, 0.5% (w/w) ascorbic acid, and sodium nitrite at concentrations of 0, 30, 60, 90, 120, and 150 mg/kg, based on total sample weight. Hyperspectral imaging measurements were conducted by capturing images of the cross-sections and lateral sides of sausage samples in a linescan mode, covering the spectral range of 1000–2500 nm. The analysis revealed that higher nitrite concentrations could influence the protein matrix and hydrogen-bonding capacities, which might cause increased reflectance at approximately 1080 nm and 1280 nm. Machine learning models, including XGBoost, CATboost, and LightGBM, were employed to analyze the hyperspectral data. XGBoost demonstrated the best performance, achieving an R2 of 0.999 and a root mean squared error of 0.095, highlighting its high predictive accuracy. This integration of hyperspectral imaging with advanced machine learning algorithms offers a non-destructive and real-time method for monitoring residual nitrite content in processed meat products, noticeably improving quality control processes in the meat industry. Additionally, real-time implementation in industrial settings could further streamline quality control and enhance operational efficiency. Further research should focus on validating these findings with larger sample sizes and more diverse datasets to ensure robustness.

Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1°C, 7 days), and DA (1°C, 0.5 m/s, 85% relative humidity [RH], 30 days). Results Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p

Sulfur-containing amino acids such as methionine, cysteine, and taurine are present in animals and plants with biological functions. The aim of this study was to determine the antioxidant activities of representative sulfur-containing amino acids using various in vitro antioxidant assays including radical scavenger activities against DPPH·, ABTS·, and superoxide radicals, ferric reducing antioxidant power, hydrogen peroxide scavenging activity, and metal chelating activities. Of the three sulfur-containing amino acids, cysteine had the highest DPPH·, ABTS·, and O2− radical and H2O2 scavenging activities, FRAP, and metal chelating activities except for Fe2+ chelating. However, methionine and taurine failed to show DPPH· or ABTS· radical scavenging activity. Based on the results of the present study, sulfur-containing amino acids with excellent antioxidant abilities might be useful for the food processing industry as antioxidant additives to extend shelf-life of food or food products and offer beneficial pharmacological effect against cell damage caused by oxidative stress. Keywords: Sulfur containing amino acid, Antioxidant, Cysteine, Radical scavenging activity, Oxidative stress

Objective The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in −18°C freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a 80%±5% relative humidity cooler at 1°C. Results The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p

Objective The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at 71°C for core temperature, stored at 4°C for 14 d, and then reheated for 1 min using a microwave. Results The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after re-heating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

The objective of this study was to determine the effect of Allium hookeri supplementation with whey powder in pig diet on meat quality, oxidative stability and sensory characteristics of Longissimus dorsi muscle samples. A total of 60 pigs were randomly assigned into the following three groups (four replicate pens per group with five pigs per pen): CON group, basal diet; AH, dietary supplementation with 10 g A. hookeri/kg feed and AHW, dietary supplementation with 5 g A. hookeri/40 g whey powder/kg feed. Proximate composition of muscle sample was not significantly affected by A. hookeri supplementation. On average, the AHW group showed higher pH but less cooking loss than the CON group. However, the AH and AHW groups had lower (p

This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% B. serrata, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, B. serrata, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.

This study was investigated to evaluate the antioxidant activity, the angiotensin I-converting enzyme (ACE) inhibition effect, and the α-amylase and α-glucosidase inhibition activities of hot pepper water extracts both before and after their fermentation. The fermented pepper water extract (FP) showed significantly higher total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition effect, metal chelating activity and ACE inhibition activity compared to the non-fermented raw pepper water extract (RP) (p < 0.05). Meanwhile, the FP showed lower α-amylase and higher α-glucosidase inhibitory activities, but the RP showed similar levels of α-amylase and α-glucosidase inhibitory activities. Taken together, these results suggested that fermented pepper extract using water should be expected to have potentially inhibitory effects against both hyperglycemia and hypertension.

This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p < 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p < 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p < 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p > 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.

After the Korean War (1950–1953), nearly 6.5% of South Korea’s population had active tuberculosis (TB). In response, South Korea implemented the National Tuberculosis Program in 1962. From 1965 to 1995, the prevalence of bacteriologically confirmed pulmonary TB in South Korea decreased from 940 to 219 cases per 100,000 population. Astounding economic growth might have contributed to this result; however, TB incidence in South Korea remains the highest among high-income countries. The rate of decrease in TB incidence seems to have slowed over the past 15 years. A demographic shift toward an older population, many of whom have latent TB and various concurrent conditions, is challenging TB control efforts in South Korea. The increasing number of immigrants also plays a part in the prolonged battle against TB. A historical review of TB in South Korea provides an opportunity to understand national TB control efforts that are applicable to other parts of the world.

The aim of the present study was to explore the changes in physicochemical and sensory properties of dry-cured ham (from pigs that received a dietary supplement of processed sulfur, PS), as a function of the level of dietary PS. The following three groups were tested: (1) commercial basal feed (control, CON); (2) 0.1% of PS in the control diet (T1); and (3) 0.3% of PS in the control diet (T2). Dry-cured ham from T2 pigs had a higher moisture content and lower fat concentration than did that from the control pigs. Dry-cured ham T1 and T2 samples showed excellent lipid oxidation stability during storage and showed positive aroma scores in comparison with CON samples. Nonetheless, the total microbial plate count of dry-cured ham T1 (or T2) samples was significantly lower than that of CON samples, and volatile basic nitrogen of T1 (or T2) samples was higher than that of CON samples (P < 0.05). Concentrations of total free amino acids and sulfur-containing amino acids of ham T1 or T2 samples were significantly (P < 0.05) higher than those of control samples. Concentrations of polyunsaturated fatty acids of ham T1 and T2 samples were significantly higher than that of CON samples, whereas concentration of saturated fatty acids of CON samples was significantly higher. Thus, dry-cured ham from pigs receiving 0.3% PS in the diet showed the lowest fat concentration, increased nutrient quality and extended shelf life. [ABSTRACT FROM AUTHOR]

The present study showed that processed sulfur supplementation and processing condition affected changes in physicochemical, microbial and sensory properties of dry-cured loin. The pigs were divided into two groups at the fattening phase: non-sulfur-fed pigs (NSFP) and 0.3% processed sulfur-fed pigs (SFP) in fattening phase. The crude fat content of SFP was lower than that of NSFP in raw meat and dry-cured loin. Lipid and pigment oxidation were suppressed in SFP compared with NSFP during whole process. Lightness of SFP was significantly higher than that of NSFP during storage. SFP showed higher colour stability than did NSFP during storage. Moreover, microbial spoilage of dry-cured loin was greatly prevented in SFP compared with NSFP. Free amino acids related to taste in SFP were significantly higher than those in NSFP. Polyunsaturated fatty acid of dry-cured loin from SFP group was higher than that of NSFP, while saturated fatty acid of NSFP was significantly higher than that of SFP. SFP had higher preference and flavour scores than did NSFP in a sensory test. Feeding processed sulfur improved the meat-quality characteristics and extended the shelf-life of meat products. [ABSTRACT FROM AUTHOR]

The object of this study was to evaluate the physicochemical, microbiological and sensory properties of a dry-cured ham during storage, according to the level of diet processed sulfur (0%; CON, 0.1%; T1 and 0.3%; T2). The results showed that the moisture content of T1 and T2 had higher, whereas crude fat of T1 and T2 had lower than that of CON during storage (P < 0.05). T1 and T2 had significantly retarded lipid oxidation compared with CON during storage (P < 0.05). The number of lactic acid bacteria in T1 and T2 were higher than that of CON at 8 months. Linoleic acid content in CON was significantly higher than those in both sulfur groups (P < 0.05). In sensory test, T1 showed positive overall score than T2 and CON. The feeding processed sulfur can suppress lipid oxidation, improve of meat quality and sensory properties. [ABSTRACT FROM AUTHOR]

Background and Objectives: Fimasartan (BR-A-657) is a novel, non-peptide angiotensin II receptor antagonist with a selective type I receptor blockade effect. Two first-in-human studies investigated the safety, tolerability, pharmacokinetics (PK), and pharmacodynamics (PD) of fimasartan. Methods: Fasted single oral tablet doses of fimasartan 20-480 mg or placebo were administered to 40 healthy male subjects (aged 19-54 years) in a double-blind, randomized, sequential-group design. Subjects receiving fimasartan 240 mg also received the same treatment in the fed state after an interval of 7 days. In another study, oral tablet doses of fimasartan 120 and 360 mg or placebo were given once daily for 7 days to groups of eight fasted healthy male subjects (aged 20-55 years) in a double-blind, randomized, sequential-group design. Safety and tolerability were assessed. The PK and PD of fimasartan were also evaluated and compared for the different doses. Results: Fimasartan was safe and well tolerated, but with an increased incidence of low BP and postural dizziness for the 360 mg dose after repeated administration. Fimasartan produced increases in plasma renin activity, angiotensin I and II, which were not dose dependent. Maximal increases occurred between 6 and 8 hours post-dose, lasting up to 48 hours. Fimasartan was absorbed rapidly after all doses and had a multiphasic distribution. Two peaks in the plasma concentration-time profile were observed in most subjects. Steady state was achieved after three doses, and accumulation was minimal after repeated doses for 7 days (24-30%). The effective half-life ranged from 9.84 to 13.2 hours. The systemic exposure of fimasartan was dose proportional, and no marked food effect was noted after administration of 240 mg in the fed state. Urinary excretion of fimasartan was very low (1.74-2.51%), suggesting non-renal elimination. Conclusion: Fimasartan had a good safety profile and was well tolerated after fasted single oral doses of 20-480 mg, a fed single oral dose of 240 mg, and fasted repeated oral doses of 120 and 360 mg in healthy subjects. In addition, the PK and PD of fimasartan in this population were well characterized. Further studies are needed to evaluate the safety, efficacy, and dose-response relationship of fimasartan in patients with hypertension. [ABSTRACT FROM AUTHOR]

Background: A disease-causing mutation refers to a heritable genetic change that is associated with a specific phenotype (disease). The detection of a mutation from a patient's sample is critical for the diagnosis, treatment, and prognosis of the disease. There are numerous databases and applications with which to archive mutation data. However, none of them have been implemented with any automated bioinformatics tools for mutation detection and analysis starting from raw data materials from patients. We present a Locus Specific mutation DB (LSDB) construction system that supports both mutation detection and deposition in one package. Results: COMUS (Clinician-Oriented locus specific MUtation detection and deposition System) is a mutation detection and deposition system for developing specific LSDBs. COMUS contains 1) a DNA sequence mutation analysis method for clinicians' mutation data identification and deposition and 2) a curation system for variation detection from clinicians' input data. To embody the COMUS system and to validate its clinical utility, we have chosen the disease hemophilia as a test database. A set of data files from bench experiments and clinical information from hemophilia patients were tested on the LSDB, KoHemGene http://www.kohemgene.org, which has proven to be a clinician- friendly interface for mutation detection and deposition. Conclusion: COMUS is a bioinformatics system for detecting and depositing new mutations from patient DNA with a clinician-friendly interface. LSDBs made using COMUS will promote the clinical utility of LSDBs. COMUS is available at http://www.comus.info. [ABSTRACT FROM AUTHOR]

Background: Mitochondrial sequence variation provides critical information for studying human evolution and variation. Mitochondrial DNA provides information on the origin of humans, and plays a substantial role in forensics, degenerative diseases, cancers, and aging process. Typically, human mitochondrial DNA has various features such as HVSI, HVSII, single-nucleotide polymorphism (SNP), restriction enzyme sites, and short tandem repeat (STR). Results: We present a variome database (MitoVariome) of human mitochondrial DNA sequences. Queries against MitoVariome can be made using accession numbers or haplogroup/continent. Query results are presented not only in text but also in HTML tables to report extensive mitochondrial sequence variation information. The variation information includes repeat pattern, restriction enzyme site polymorphism, short tandem repeat, disease information as well as single nucleotide polymorphism. It also provides a graphical interface as Gbrowse displaying all variations at a glance. The web interface also provides the tool for assigning haplogroup based on the haplogroup-diagnostic system with complete human mitochondrial SNP position list and for retrieving sequences that users query against by using accession numbers. Conclusion: MitoVariome is a freely accessible web application and database that enables human mitochondrial genome researchers to study genetic variation in mitochondrial genome with textual and graphical views accompanied by assignment function of haplogrouping if users submit their own data. Hence, the MitoVariome containing many kinds of variation features in the human mitochondrial genome will be useful for understanding mitochondrial variations of each individual, haplogroup, or geographical location to elucidate the history of human evolution. [ABSTRACT FROM AUTHOR]

A 7-year-old female Yorkshire terrier dog presented with anorexia and fever due to pyometra; ovariohysterectomy was therefore performed. Histopathological examination showed multiple cysts of variable sizes with hyperplasticity of luteal cells, and the patient was diagnosed with cystic ovarian disease. An abnormal growth and infiltration of adipocytes in the uterus, especially at the border between the endometrium and myometrium, was accidentally identified. Based on the clinical features and histopathological findings, a diagnosis of pure uterine lipoma along with ovarian cystic disease was made. Further immunohistochemical study revealed that the lipomatous tissue was positive for the protein S-100, vimentin, and desmin, as well as estrogen receptors alpha and beta, which is in contrast to humans. Our results suggest a possible role of estrogen receptor signaling in abnormal lipomatous tissue changes in the canine female genital tract. We present here the first case of pure uterine lipoma in a dog and describe its characteristics. [ABSTRACT FROM AUTHOR]