Publications by authors named "Dong-Hyun Keum"
Dermal fillers comprising injectable hyaluronic acid (HA) are widely used for soft tissue augmentation, often using crosslinking agents such as 1,4-butanediol diglycidyl ether (BDDE) or poly (ethylene glycol) diglycidyl ether (PEGDE). Here, we assessed the physical properties, toxicity, and inflammatory reactions of HA fillers crosslinked with either BDDE (HA-BDDE filler) or PEGDE (HA-PEGDE filler) in in vitro and in vivo investigations. The HA-PEGDE filler exhibited higher G', tan δ, G*, and complex viscosity values compared to the HA-BDDE filler, while maintaining similar cohesivity.
View Article and Find Full Text PDFPlant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture.
View Article and Find Full Text PDFArticle Synopsis
- Scaffolds are essential in cultured meat production, helping cells adhere, grow, and develop effectively, and the study focused on how gelatin coating affects these processes for adipose tissue-derived stem cells (ADSCs) on soy protein-agarose scaffolds.
- The research demonstrated that gelatin-coated scaffolds improved water absorption and mechanical strength while not being toxic to cells, leading to better cell adhesion and proliferation compared to non-coated scaffolds.
- Additionally, gelatin coating boosted gene expression related to adipogenic differentiation and increased lipid accumulation, indicating its potential to enhance cultured meat production and tissue engineering.
Incorporation of structured liquid oil within plant-based patties can be achieved through the utilization of food-grade Pickering emulsion (PE). Therefore, the aim of this study was to evaluate the quality characteristics of PE and its application in plant-based patty. The PEs were formulated using sunflower oil (SO), polysaccharides and protein, and the specific ratios employed were as following: methylcellulose (MC) 2 % only (MP0); MC 1.
View Article and Find Full Text PDFPolysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties.
View Article and Find Full Text PDFObjective: The number of bovine mammary epithelial cells (BMECs) is closely associated with the quantity of milk production in dairy cows; however, the optimal levels and the combined effects of hormones and essential amino acids (EAAs) on cell proliferation are not completely understood. Thus, the purpose of this study was to determine the optimal combination of individual hormones and EAAs for cell proliferation and related signaling pathways in BMECs.
Methods: Immortalized BMECs (MAC-T) were treated with six hormones (insulin, cortisol, progesterone, estrone, 17β-estradiol, and epidermal growth factor) and ten EAAs (arginine, histidine, leucine, isoleucine, threonine, tryptophan, lysine, methionine, phenylalanine, and valine) for 24 h.