Dong Uk Ahn

Dong Uk Ahn
Iowa State University | ISU · Department of Animal Science

About

375
Publications
113,092
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
14,119
Citations

Publications

Publications (375)
Article
Phosvitin (PV) was treated with high-temperature, mild pressure (HTMP), and enzyme combination, and then phosvitin phosphopeptides-calcium (PPP-Ca) complexes were prepared. The low-calcium specific pathogen free-Kunming (SPF-KM) mice were used to determine the effect of PPP-Ca complexes on intestinal calcium absorption and their utilization for bon...
Article
Phosvitin and its phosphopeptides contain a large amount of phosphorylated amino groups and exhibit a series of unique bioactivities including metal-binding, antioxidant, bacteriostatic and biomineralization activities due to strong interactions between phosphate groups and metal ions. In this article, the structures and preparation of phosvitin ph...
Article
Full-text available
Biomimetic scaffolds that induce bone growth in defects have always been the main focus of bone regeneration research. This study was to develop biomineralization scaffolds using eggshell membranes as the bio-template. The structural and mineralizing characteristics of the inner and outer eggshell membrane (IM and OM) before and after alkaline prot...
Article
Listeria monocytogenes is a major foodborne pathogen that causes listeriosis and poses potential threats to human health. Ovotransferrin (OT) is an egg white protein with many functional properties. In this study, the anti-biofilm effect of OT and OT hydrolysates (OTH) of enzymes (bromelain, Flavourzyme®, Neutrase®, papain, and Protamex®) against L...
Article
The objective of this study was to compare the immunomodulatory effects of the chicken soups prepared with the native free-range chickens and the commercial caged broilers in the immunosuppressive mice. The immunosuppressive mice model was established by the intraperitoneal injection of 100 mg of cyclophosphamide (CTX) per kg body weight. The powde...
Article
Lutein is one of the carotenoids found in various fruits, green leafy vegetables, and egg yolk. Lutein has multiple functions, including preventing age-related macular degeneration in the human body. However, lutein is susceptible to high temperature, light, and oxygen. The objective of this study was to produce lutein-loaded polysaccharide complex...
Article
Full-text available
Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a major role in preventing many adverse conditions in the human body, including inflammation and cancer. Synthetic antioxidants are widely used in the food industry to prevent the production of adverse compounds that harm humans. However, plant- and animal-based...
Article
The antibacterial effect of oregano oil and tannic acid (TA) on the aerobic plate count (APC), Enterobacteriaceae (ENT), Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken breast meat (RGCBM) held at 4 °C and 10 °C was studied. Five treatments including i) control (no antimicrobial), ii) 200 ppm oregano...
Preprint
Reformulation of food products with natural antimicrobials is a potential solution for several food-related problems: the growing consumers' request for natural products, the negative health impact due to the presence in foods of artificial antimicrobials, and the risk of emergence of new antimicrobial resistant pathogens. The assessment of minimum...
Article
Full-text available
Reformulation of food products with natural antimicrobials is a potential solution for several food-related problems: the growing consumers’ request for natural products, the negative health impact due to the presence in foods of artificial antimicrobials, and the risk of emergence of new antimicrobial resistant pathogens. The assessment of minimum...
Article
Full-text available
Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced...
Article
Normally, preslaughter acute heat stress could accelerate postmortem glycolysis and impair chicken breast (pectoralis major muscle) quality. However, previous studies indicated that it might be different when the acute heat stress temperature rises to an extreme range (above 35 °C). Therefore, this study’s objectives were to compare the pH decline,...
Article
Full-text available
Ovotransferrin (OTF), an egg protein known as transferrin family protein, possess strong antimicrobial and antioxidant activity. This is because OTF has two iron binding sites, so it has a strong metal chelating ability. The present study aimed to evaluate the improved immune-enhancing activities of OTF hydrolysates produced using bromelain, pancre...
Article
Full-text available
Bioactive peptides have great potentials as nutraceutical and pharmaceutical agents that can improve human health. The objectives of this research were to produce functional peptides from ovotransferrin, a major egg white protein, using single enzyme treatments, and to analyze the properties of the hydrolysates produced. Lyophilized ovotransferrin...
Article
Full-text available
With emerging trends in the food and pharmaceutical industries, potential applications of egg-derived bioactive compounds were recognized. Ovotransferrin is a major egg white functional protein responsible for multiple bioactivities. The objectives of this review are to provide scientific evidence of the functional properties of chicken ovotransfer...
Article
Full-text available
The formation of biofilms on the enamel surface of teeth by Streptococcus mutans is an important step in dental plaque formation, demineralization, and early caries because the biofilm is where other bacteria involved in dental caries attach, grow, and proliferate. The objectives of this study were to determine the effect of phosvitin (PSV) on the...
Article
Full-text available
Phosvitin (PV) from egg yolk is an excellent substrate for the production of phosphopeptides, which have a strong calcium chelating capacity and promoting calcium absorption and bone mineralization. This study investigated the effect of phosvitin hydrolysates produced using a effective preparation method (high temperature (121 oC) and mild pressure...
Article
Ovalbumin (OVA) is the most abundant protein in egg white, but its application in food processing was limited because of its poor functional properties near isoelectric point. In this study, propylene glycol alginate (PGA) was used for the first time to form coacervate with OVA to solve this problem. The objective of this research was to investigat...
Article
A separation method for ovoinhibitor from egg white without using toxic chemicals was established. After sequentially removing lysozyme, ovomucin, ovotransferrin and ovomucoid from egg white using Amberlite FPC 3500 ion exchange resin, pH adjustment, acidic ammonium sulfate and ethanol (35% final concentration, v/v) respectively, the resulting oval...
Article
Full-text available
In this study, ovalbumin (OVA) hydrolysates were prepared using various proteolytic enzymes and the anti-inflammatory activities of the hydrolysates were determined. Also, the potential application of OVA as a functional food material was discussed. The effect of OVA hydrolysates on the inhibition of nitric oxide (NO) production was evaluated via t...
Article
Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum. Lysozyme was first separated using FPC 3500 resin and then ovomucin from...
Article
Full-text available
Hepatitis E virus (HEV) is a quasi-enveloped, positive-sense single stranded RNA virus. HEV continually expands the host ranges across animal species. In this study, the possibility of cross-species infection with swine HEV-3 was investigated using rabbits. A total of fourteen 8-week old, specific pathogen-free rabbits were divided into three exper...
Article
Full-text available
Piezoelectric devices previously studied usually generated a single voltage to power an electronic device. However, depending on the user's purpose, the electronic device may need dual power supply. Here, we report a self-powered bipolar voltage generator using a piezoelectric energy harvester with two piezoelectric devices. When a force is applied...
Article
Full-text available
High environmental temperature due to climate change can accelerate oxidation of feed during storage and preparation. Oxidized feed can cause elevated oxidative stress in live birds, resulting in decreased productivity and meat quality of broilers. The study was aimed to determine effects of feed containing oxidized oil on growth performance, plasm...
Article
Full-text available
This study was undertaken to compare new bone formation between non-expired and expired bovine-derived xenogeneic bone substitute (expired, out-of-use period) and to evaluate the efficacy of argon (Ar)-based atmospheric pressure plasma (APP) treatment on expired bone substitute in rat calvarial defect. The groups were divided into (1) Non/Expired g...
Article
Full-text available
The effect of high-temperature and mild pressure (HTMP) pretreatment on the enzymatic hydrolysis of phosvitin and the structural characteristics of the phosphopeptides produced were analyzed using tandem mass spectrometry. The HTMP pretreatment hydrolyzed phosvitin at random sites and helped the subsequent enzyme hydrolysis of the peptides produced...
Article
Full-text available
1. Phosvitin, a major phosphoprotein found in egg yolk, has strong antioxidant activity. Activation of elastase, collagenase, and hyaluronidase by reactive oxygen species are related to the degradation of ECM and skin aging. The objective of this study was to determine the anti-elastase and anti-hyaluronidase activity of phosvitin. 2. Elastase from...
Article
Full-text available
The enzymatic hydrolysates (EHs) of the eggshell membrane (ESM) were obtained after incubating eggshell membrane in solutions prepared with Na2SO3 and alkaline protease combinations. The effects of enzyme species, enzyme dosage, Na2SO3 concentration, and hydrolysis time on the antioxidant activity of the ESM-EH were determined. Also, the correlatio...
Article
Full-text available
Recently, video frame interpolation research developed with a convolutional neural network has shown remarkable results. However, these methods demand huge amounts of memory and run time for high-resolution videos, and are unable to process a 4K frame in a single pass. In this paper, we propose a fast 4K video frame interpolation method, based upon...
Article
Grapefruit and lemon were exposed to phytosanitary irradiation doses of 0, 0.4, and 1 kGy, and then electronic-sensing screening of irradiation status and identification of radiation-induced ESR markers were conducted during 20 days storage. Codex standard photostimulated luminescence measurement (PSL1) was not a reliable indicator of irradiation s...
Article
To develop a promising antibacterial agent for wound-care dressing, a series of silver nanoparticles (AgNPs) and eggshell membrane (ESM) composites (AgNPs/ESM) were prepared. AgNPs were prepared using a chemical reduction method and their characteristics were determined. Various pH and processing time combinations were tested to find the optimal co...
Article
Studies on the association between egg yolk (EY) consumption and obesity are limited and the involved mechanism still needs to be further explored. In this study, the effects of EY consumption under normal and high fat diets on mice based on lipidomics approach is compared. A total of 893 and 925 individual lipid species are determined in serum and...
Article
Full-text available
Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influe...
Chapter
Full-text available
The egg is considered one of nature's preserved foods, which provide complete nutrients. It mainly comprises egg white and yolk. White contains 11% solids, most of which are proteins. These include ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), lysozyme (3.5%), and ovomucin (3.5%) as major proteins, with avidin (0.05%), cystatin (0.05%), o...
Chapter
Fresh egg yolk is an excellent source of proteins and lipids. Egg yolk protein is mainly composed of lipovitellins, livetins, low-density lipoproteins, and phosvitin. Among these proteins, γ-livetin (IgY) and phosvitin are the most important value-added proteins, and also the most extensively studied. However, most of the separation methods for egg...
Article
The aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and protein oxidation after irradiation, and color fading was observed only at 4.5 kGy irradiation. The increasing spermidine did not trigger any food safety pan...
Article
Full-text available
The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high whi...
Article
Full-text available
Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae....
Article
Full-text available
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 investi...
Article
Full-text available
Korean citrus fruits (Jinjihyang and Chunggyun) were treated with electron beam (e-beam) at phytosanitary irradiation doses of 0, 0.4, and 1 kGy, and their irradiation status was screened after storage for 0, 10, and 20 days. Because of the inherent limitations of photo-stimulated luminescence (PSL), the first PSL measurement (PSL1) was not suffici...
Article
Full-text available
A series of different eggshell membrane (ESM) and chitosan (CS) blend films (ESM/CS) were prepared for wound-care dressing. The appearance, transparency and microstructure of the films were characterized. Several wound care-related properties such as the film integrity in solution, pH, protein (BSA) and wound fluid absorption capacity as well as th...
Article
Full-text available
The dramatic improvements in the growth rate and breast muscle size and yield in broilers through the intensive genetic selection, and the improvement in nutrition and management over the past 50 years have introduced serious abnormalities that influenced the quality of breast meat. The abnormalities include pale-soft-exudative (PSE) conditions, de...
Article
Full-text available
Heat stress is one of the most important environmental stressors for the poultry industry in the world. Reduced growth rate, low feed efficiency, impaired immunological responses, changes in intestinal microflora, and deterioration of meat quality are the consequences of acute or chronic heat stress. In terms of meat quality, 3 primary mechanisms h...
Article
This study investigated the effects of phosvitin (PV), one of the major proteins from egg yolk, with different degree of phosphorylation on the physiology of an osteoblast (MC3T3-E1) cell line. The proliferation and differentiation of MC3T3-E1 were analyzed using the CCK-8 and the alkaline phosphatase (ALP) assay, respectively. The effect of PV on...
Article
Full-text available
The aim of this work was to evaluate the quality and sensory characteristics of ready-to-eat (RTE) frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and...
Article
This study was conducted to investigate the adhesive properties of chicken feather (CF)-based adhesives for wood-based panels. CF was hydrolysed in sodium hydroxide solutions of 5%, 7.5% and 10% (CF-AK). Chicken blood (CB) hydrolysed in sulfuric acid solution of 5% (CB-AC) was used as a hardener. The adhesives were formulated by crosslinking 60% CF...
Article
Full-text available
Egg white contains many functionally important proteins: ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovoglobulin (G2 and G3, 8%), ovomucin (3.5%), and lysozyme (3.5%) are major proteins, while ovoinhibitors, ovomacroglobulin, ovoglycoprotein, ovoflavoprotein, thiamine-binding proteins, and avidin are minor proteins present in egg white....
Chapter
Ovotransferrin is the second major protein in egg white accounting for 12–13% of the total egg white proteins. It is an iron-binding protein consisting of 686 amino acids. Due to its ability to sequester iron which microbes need for survival, separated ovotransferrin can be used in foods to inhibit microbial growth. Ovotransferrin also has immunomo...
Chapter
In this chapter, methods of meat preservation that discourage microbial growth through the creation of unfavorable environments in the meat are considered. These involve action more directly inhibitory or lethal to molds and bacteria. This chapter discusses the principles, physical and biochemical aspects, antimicrobial aspects, quality aspects, an...
Article
Full-text available
The antioxidant effects of oregano essential oil and tannic acid combinations on ground chicken breast and thigh meats were studied. Six treatments, including: 1) control (none added), 2) 100 ppm oregano essential oil + 5 ppm tannic acid, 3) 100 ppm oregano essential oil + 10 ppm tannic acid, 4) 200 ppm oregano essential oil + 5 ppm tannic acid, 5)...
Article
Full-text available
Egg yolk phosvitin is one of the most phosphorylated proteins in nature, and the extraordinarily high concentration of phosphate groups in its structure provides a strong metal-binding ability. Phosvitin is known to possess various functional activities, including metal-chelating, antioxidant, emulsifying, antimicrobial, and cytotoxic activities. H...
Article
The objective of this study was to elucidate the relationships among lipid/protein oxidation, color changes, off-taste and off-odor in irradiated raw beef round eye. Raw beef round eye was prepared and irradiated at 0, 1.5, 3.0 and 4.5 kGy using a linear accelerator. Significant increases in lipid oxidation and protein oxidation were found in irrad...
Article
In this study, reaction mechanism and curing characteristics of adhesives formulated with NaOH- and H2SO4-hydrolyzed chicken feather (CF) and formaldehyde-based crosslinkers were investigated by FT-IR and DSC. In addition, adhesive properties and formaldehyde emission of medium-density fiberboards (MDF) applied with the adhesives were measured. CF-...
Chapter
In this chapter, methods of meat preservation that discourage microbial growth through the creation of unfavorable environments in the meat are considered. These involve action more directly inhibitory or lethal to molds and bacteria. This chapter discusses the principles, physical and biochemical aspects, antimicrobial aspects, quality aspects, an...
Article
Background: Egg white is a good source for making functional peptides that can be used in food industry. Ovotransferrin (OTF) is one of the major egg white proteins with many functional properties, including antioxidant, antimicrobial and antiviral activities. However, enzymatic hydrolysis of ovotransferrin is known to further improve the function...
Article
Full-text available
Peptides released from egg proteins via enzymatic hydrolysis show various bioactivities such as antimicrobial, antioxidant, antihypertensive, and immunomodulatory properties. The objective of this study was to investigate the cytotoxic and Angiotensin Converting Enzyme (ACE)-inhibitory activities of ovotransferrin and its promod 278P enzyme hydroly...
Article
Full-text available
This study was conducted to investigate the potential of chicken feather (CF), which is a by-product in poultry industry, as a raw material of wood adhesives. For the purpose, adhesive resins were formulated with NaOH- and H_2SO_4-hydrolyzed CF as well as crosslinkers, and then the properties and water resistance of the adhesive resins against hot...
Article
Full-text available
A total of 400, one day-old commercial broiler chicks were divided into five diet groups (negative control, positive control group with 55 ppm Zn-bacitracin, 15 ppm β-glucan, 30 ppm β-glucan, and 60 ppm β-glucan) and fed for six weeks. Ten broilers were allotted to each of 40 floor pens. Eight floor pens were randomly assigned to one of the 5 diets...