In Vitro Evaluation of Cytotoxicity and Proliferative Effects of Lyophilized Porcine Liver Tissue on HepG2 Hepatoma Cells and Adipose-Tissue-Derived Mesenchymal Stromal Cells

In recent years, nutritional supplements from different sources have been widely considered to support medical treatments in patients affected by chronic hepatopathies. Their potential therapeutic benefit has been recognized, but some evidence of safety issues has been reported. Recently it has been hypothesized that the liver could produce various of bioactive factors to maintain organ homeostasis and promote tissue healing. Thus, liver-specific preparations containing bioactive factors could provide a suitable substrate for in vitro study of liver tissue maintenance/healing, as a prospective regenerative medicine approach. Furthermore, they could represent a dietary supplement or nutraceutical for adjuvant therapies when correctly prepared and formulated. This work aims to provide data about the safety and biological activity of a freeze-dried porcine liver preparation. The lyophilized powder obtained from the whole organ has been tested in term of in vitro cell cytotoxicity (MTT assay) and proliferation assays (bromo-deoxyuridine incorporation and direct cell count) in two different cell types: human hepatoma HepG2 cell line and adipose-tissue-derived canine mesenchymal stromal cells (At-MSCs). At concentration levels between 100 to 500 µg/mL, the lyophilized liver powder stimulated mitochondrial metabolism as assessed by MTT assay (p ≤ 0.001 for HepG2 and for At-MSCs) and induced an increase in bromo-deoxyuridine incorporation in both cell types (p ≤ 0.01 for HepG2 and p < 0.001 for At-MSCs). In addition, direct cell count demonstrated a higher proliferative activity in treated At-MSCs (p < 0.001). Although preliminary, these data suggest that the whole-liver powder is noncytotoxic in vitro and may represent a stimulus to cell metabolism and proliferation. Further studies are needed to detect the bioactive components of the supplement and characterize in deeper detail the cellular pathways that they can modulate.

Substantiation of biotechnological approaches to creation of food systems "mixture for baking pancakes" of increased biological value

Numerous scientific studies have established the incompleteness of wheat flour proteins. In this regard, numerous attempts have been made to increase the biological value of proteins by creating appropriate flour composite mixtures using, as a rule, secondary raw materials obtained in the production of cereals and cereals products. Analysis of literary sources, as well as practice and author's research show that to increase the biological value of wheat and other types of flour, a soy flour component can be used by obtaining flour compositions on their basis. As a working hypothesis, it was assumed that an increase in the nutritional and biological value of mixtures for baking flour products in the form of semi-finished food concentrates is possible and expedient by using shell-cotyledon and germ-cotyledon flour obtained from secondary soybean raw materials obtained using units of the KPSM-850 type. Along with the increase in the biological value of such mixtures, their composition contains vitamin E in the range of 4-5 mg/100 g, as well as other essential micronutrients. The introduction of such additional components as meat and liver powder into the composition of semi-finished food concentrates of flour products made it possible to obtain products of this range with high nutritional and biological value.

Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia

Background: Instant chicken broth with chicken liver powder substitution had a potential to become a non-MSG alternative seasoning with health value, especially to prevent anemia. Innovation of processing chicken liver into the product could increase its value as a by-product.Objective: This research was aimed to determine product’s organoleptic quality and nutritional values (protein, fat, water and iron).Methods: This research was true experimental design with Complete Randomized Design (CRD) with four levels. Level of chicken liver powder substitution to 300 g flours as broth’s filling were 0%, 10%, 30% and 40%. Organoleptic test to determine product’s acceptance was statistically analyzed by descriptive and inferential analysis, with Kruskal Wallis and Mann Whitney test. Analysis of nutritional values only for the chosen formula from organoleptic test’s result.Results: The chosen formula which had the highest organoleptic quality score was F1 with 10% chicken liver powder substitution. The texture (p=0.000) and taste (p=0.007) of instant chicken broth was significantly affected by chicken liver powder substitution. Nutritional value of product had met the requirement of instant broth standart with 10.24% protein, 2.87% fat, 3.67% water, and 20.42 ppm iron in 100 g serving. Conclusion: It could be concluded that instant chicken broth with 10% chicken liver powder substitution had a good organoleptic quality and had a potential to be non-MSG alternative seasoning to prevent anemia. The product contained higher protein and iron compared to commercial instant chicken broth.ABSTRAKLatar Belakang: Kaldu ayam instan dengan substitusi tepung hati ayam berpotensi untuk menjadi penyedap non-MSG yang memiliki manfaat kesehatan terutama sebagai alternatif pencegahan anemia. Inovasi pengolahan hati ayam pada produk sekaligus dapat meningkatkan nilai guna jerohan sebagai by-product.Tujuan: Penelitian ini bertujuan untuk mengetahui mutu organoleptik dan kandungan protein, lemak, kadar air, dan zat besi pada produk kaldu ayam instan dengan substitusi tepung hati ayam.Metode: Penelitian ini menggunakan desain eksperimental murni dengan Rancangan Acak Lengkap (RAL) dengan 4 (empat) taraf perlakuan. Tepung hati ayam disubstitusikan pada 300 g bahan pengisi tepung terigu dengan persentase 0%, 10%, 30%, dan 40%, kemudian dilakukan uji organoleptik yang dianalisis secara deskriptif dan inferensial menggunakan uji Kruskal Wallis dengan uji lanjutan Mann Whitney. Analisis kandungan gizi dilakukan hanya pada formula terpilih dari hasil analisis deskriptif uji organoleptik.Hasil: Hasil uji organoleptik menunjukkan produk dengan mutu organoleptik tertinggi adalah F1 dengan substitusi tepung hati ayam sebesar 10%. Substitusi tepung hati ayam memberikan pengaruh secara signifikan terhadap tekstur (p=0,000) dan rasa (p=0,007) dari produk kaldu ayam instan. Kandungan gizi kaldu ayam instan F1 sudah memenuhi standar kaldu bubuk dengan 10,24% protein, 2,87% lemak, 3,67% air, dan 20,42 ppm zat besi dalam 100 g sajian.Kesimpulan: Dapat disimpulkan kaldu ayam instan dengan substitusi 10% tepung hati ayam memiliki mutu organoleptik yang baik dan berpotensi menjadi alternatif bumbu non-MSG tambahan untuk mencegah anemia, karena memiliki kandungan protein dan zat besi yang lebih tinggi dibandingkan kaldu ayam instan komersial.

PEMANFAATAN LIMBAH IKAN SIDAT INDONESIA (Anguilla bicolor) SEBAGAI TEPUNG PADA INDUSTRI PENGOLAHAN IKAN DI PALABUHANRATU, KABUPATEN SUKABUMI

This research aims to analyze the nutritive value of flour head, liver powder and bone meal as by product of Indonesian eel (Anguilla bicolor) processing. Eel waste flour was made by using a thermal process in the drum dryer fish flouring mill PT. Carmelitha Lestari in Bogor, whereas proximate analysis for chemical tests were performed in the laboratory of Integrated Chemical Laboratory, IPB and direct observation was conducted in PT Jawa Suisan Indah, Palabuhanratu Sukabumi district in October 2012—April 2013. The nutritive value based on proximate analysis showed that head flour, liver flour, and bone flour contained protein 61.78%, 53.92%, and 41.01%; fat 15.55%, 27.28%, 13.07%; carbohydrate 11.48%; 14.96%, 8.13%; water 5.44%, 8.48%, 3.01%; ash 12.95%, 3.62%, 37.49%, and crude fiber 1.33%, 0.04%, 1.11%, respectively.<br /><br />