Liang‐Chuan Lin

National Chung Hsing University

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Ryoichi Sakata

Azabu University

Fu‐Yuan Cheng

National Pingtung University of Science and Technology

Yu‐Tse Liu

National Chung Hsing University

Tien‐Chun Wan

Council of Agriculture

Shiro Takeda

Azabu University

Kung‐Ming Lai

Chung Shan Medical University

Hirofumi Enomoto

Teikyo University

Chih‐Ming Chen

Min Sheng General Hospital

Wei Cheng Chen

National Pingtung University of Science and Technology

Feng-Wen Hsu

National Chung Hsing University

Cooperative Institutions

National Chung Hsing University

National Pingtung University of Science and Technology

National Taiwan University of Science and Technology

National Taiwan University

National Taipei University

Azabu University

Shanghai Jiao Tong University

National Cheng Kung University

The University of Tokyo

Taichung Veterans General Hospital

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A study of in vivo antihypertensive properties of enzymatic hydrolysate from chicken leg bone protein

Animal Science Journal (2008)

Fu‐Yuan Cheng Tien‐Chun Wan Yu‐Tse Liu Kung‐Ming Lai Liang‐Chuan Lin

ABSTRACT Numerous attempts have been made to develop angiotensin I converting enzyme (ACE) inhibitors from various sources of food protein. Generally chicken leg bones are discarded after industrial chicken meat processing without any substantial benefit. In previous studies, chicken leg bone proteins were hydrolyzed by various enzymes and the results demonstrated that Alcalase hydrolysates have considerable ACE inhibiting activities. In this study, the best ACE inhibitory hydrolysate (A4) (which was derived from chicken leg bone protein by Alcalase after 4 h incubation) was orally administrated (50 mg/kg bw) in spontaneously hypertensive rats (SHRs) to investigate its antihypertensive effects. After oral administration of A4, a maximal reduction activity of about 26 mmHg was found at 4 h and maintained to 8 h. Moreover, SHRs treated with A4 (50 mg/kg bw/day) for eight weeks exhibited a reduction in systolic blood pressure, which is as significant as the effects of Captopril ( P < 0.05). These results suggested that chicken leg bones have a high potential for utilization to develop ACE inhibitors as potential food ingredients intended to alleviate hypertension.

Captopril

10.1111/j.1740-0929.2008.00571.x

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Citations (14)

Hepatoprotective effects of natural Calculus Bovis against diethylnitrosamine induced hepatic injury in rats

Journal of Pharmacognosy and Phytotherapy (2013)

Tien‐Chun Wan Chih‐Ming Chen Liang‐Chuan Lin

Natural Calculus Bovis (NCB) is an important Chinese medical material commonly referred to as pigment gallstones of cows, which has been applied in many effective traditionally preparations of Chinese medicine for many years. The purpose of the study was to investigate effects of NCB on diethylnitrosamine induced hepatic injury in rats. Hepatoprotective and antioxidant effect of NCB on liver injury were also analyzed. Male, six-week old Wistar rats were treated with a single dose of diethylnitrosamine (200 mg/kg b.w., i.p.) and left for four weeks. For hepatoprotective and antioxidant studies, the NCB group was treated daily for four weeks. Hepatoprotective markers of aspartate aminotransferase, alanine aminotransferase, γ-glutamyl transferase, alkaline phosphatase and lactate dehydrogenase were determined in serum of rats. All the experimental animals administered with diethylnitrosamine were obviously elevated serum hepatoprotective markers. The treatment of the NCB prevented the diethylnitrosamine induced hepatic damage and oxidative stress. The experimental rats administered with the NCB protected the liver against diethylnitrosamine induced hepatic injury. Key words: Calculus bovis, diethylnitrosamine, hepatic injury, hepatoprotective, rats.

Alanine aminotransferase

Hepatoprotection

10.5897/jpp12.054

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Citations (4)

Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet

Food Chemistry (2008)

Fu‐Yuan Cheng Feng-Wen Hsu His-Shan Chang Liang‐Chuan Lin Ryoichi Sakata

Pepsin

Fowl

Hydrochloric acid

10.1016/j.foodchem.2008.08.043

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Citations (59)

Anti-fatigue activity of dripped spent hens chicken essence in ICR mice

Animal Bioscience (2022)

T. Chang Wei Cheng Chen Chao‐Wei Huang Liang‐Chuan Lin Jenshinn Lin

Chicken essence and branched chain amino acid (BCAA) supplementation has been recognized to significantly relieve fatigue. To obtain chicken essence with high amounts of BCAA, spent hens herein was used to prepare dripped chicken essence (SCE) and compared with commercial dripped chicken essence (CCE) for in vivo anti-fatigue effect.To determine the effect on anti-fatigue by dripped chicken essence, the exhaustive swimming was performed. Thirty-two 7-week ICR mice were divided into four groups, which included the control group (CG), CCE, SCE-1X and SCE-2X. The mice were given daily oral administration (0.012 mL/g body weight/d). The fatigue index analysis was conducted weekly.The results showed that SCE had a higher BCAA level as expected, and mice treated with dripped chicken essence (CCE and SCE) could significantly improve exercise performance. The lower blood lactate level, blood urea nitrogen level and creatine phosphokinase activity were found in the supplement of SCE group compared with the CCE group, which suggested that the SCE possessed strong anti-fatigue ability. This could possibly be due to the higher content of BCAA.In this study, SCE promoted recovery from physical fatigue in mice and elevated endurance ability. Among them, the double dose (SCE-2X) showed the strongest anti-fatigue ability. Taken together, spent chickens could be a good source of chicken essence to improve the effect of anti-fatigue.

10.5713/ab.22.0172

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Citations (1)

Effects of animal liver and bile extracts on biochemical values of rat ethanol‐induced fatty liver

Animal Science Journal (2013)

Tien‐Chun Wan Yu‐Tse Liu Lan‐Tyi Duann Kuo‐Hui Yu Chih‐Ming Chen

Abstract The purposes of this study were to assess the improvement of fatty liver induced by ethanol with animal liver and bile extracts. This research aimed to increase the economic values of animal liver and bile extracts and used these to reduce damage of ethanol‐induced fatty liver. Extracts came from animal liver and bile, including pig bile powder, pig liver extract, a mixture of pig bile powder and pig liver extract, chicken bile powder, chicken liver extract, and a mixture of chicken bile powder and chicken liver extract, and these were fed to L ong‐ E vans rats. The results showed that rats fed ethanol for long terms could increase values of aspartate transaminase, cholesterol, γ‐glutamy‐transferase and alkaline phosphatase. Pig bile powder could decrease the values of aspartate transaminase, cholesterol and γ‐glutamy‐transferase. The significances also decreased on aspartate transaminase, γ‐glutamy‐transferase and aspartate transaminase, which were carried out with the pig liver extract treatment. These results suggest pig bile and liver extracts have high potential to improve rats' ethanol‐induced fatty liver with serum biochemical parameters.

Aspartate transaminase

Transaminase

Pig liver

10.1111/asj.12088

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Citations (3)

Assessment of antioxidative capacity of animal bile and liver extracts

Fleischwirtschaft international (2007)

Liang‐Chuan Lin

Source

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Citations (4)

Effect of stresses before slaughter on changes to the physiological, biochemical and physical characteristics of duck muscle

British Poultry Science (1991)

Ming‐Tsao Chen Sun‐San Lin Liang‐Chuan Lin

Abstract 1. This experiment was designed to study the effects of fasting and enforced exercise on the physiological, biochemical and physical characteristics of duck muscle. 2. Sixty 75‐d‐old male ducks weighing 3.0 ± 0.2 kg were assigned to three treatments: a control, and an 8 and 24 h fast plus enforced exercise for 10 min. The ducks were then sacrificed and the carcass stored at 4°C for 24 h. 3. Although the pH and serum lactate contents gradually increased with fasting time the responses were not significant. The ultimate pH was elevated and the lactate of breast and thigh muscles was lower in stressed birds. 4. The activity of lactic dehydrogenase was significantly increased by the stress, and the activities of creatine phosphokinase and alkaline phosphatase were also increased slightly. However, no effect was found on the ATPase activity of the myofibrillar protein of either breast or thigh muscle as a result of the stress. The ATPase activity of myofibrillar protein of breast muscle significantly increased with storage time. 5. The extractability of myofibrillar protein increased with storage time for all treatments. The SDS‐PAGE patterns of myofibrillar proteins were also studied. 6. Consequently DFD‐like muscle was observed in the breast and thigh muscles of ducks which had been stressed.

Myofibril

Creatine kinase

Leg muscle

Lactic dehydrogenase

Sarcoplasm

10.1080/00071669108417424

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Citations (26)

Determination of angiotensin‐I converting enzyme inhibitory peptides in chicken leg bone protein hydrolysate with alcalase

Animal Science Journal (2008)

Fu‐Yuan Cheng Tien‐Chun Wan Yu‐Tse Liu Chi‐Ming CHEN Liang‐Chuan Lin

ABSTRACT This study aims to identify peptides with angiotensin‐I converting enzyme (ACE) inhibitory activity in hydrolysate from chicken leg bone protein hydrolyzed with alcalase for 4 h (A4H). The hydrolysate has demonstrated potent in vitro ACE inhibitory activity, and has been shown to attenuate the development of hypertension and cardiovascular hypertrophy in spontaneously hypertensive rats (SHR). A4H is competitive for ACE and was separated using high‐performance liquid chromatography (HPLC) with a gel filtration column (Superdex Peptide HR 10/30). The results show that A4H is a mixed non‐competitive inhibitor. Eighteen fractions were detected after separation of A4H, and most of them showed ACE inhibitory activity. Five fractions with strong ACE inhibitory activities (above 50%) were labeled from A to E. In addition, there were 10 peptides, consisting of 5–10 amino acid residues that were identified from fraction D that exhibited the strongest ACE inhibitory activity. Three of the identified peptides corresponded to peptides derived from collagen type I and chicken muscular protein. It is revealed that A4H has several peptides that possess ACE inhibitory activities.

10.1111/j.1740-0929.2008.00601.x

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Citations (28)

Effects of porcine brain hydrolysate on impairment of cognitive learning ability in amyloid β_(1–40)‐infused rats

Animal Science Journal (2018)

Yu‐Tse Liu Fu‐Yuan Cheng Shiro Takeda Kung‐Ming Lai Liang‐Chuan Lin

Abstract This study assessed whether administering porcine brain hydrolysate ( PBH ) ameliorates the impairment of spatial cognition learning ability in amyloid β (Aβ)‐infused rats. PBH was prepared using organic solvents (i.e., acetone and ethanol). Enzyme hydrolysates were derived from these PBH and the sequence of the Aβ peptide for infusion was selected. The results indicated the PBH , in particular EP (porcine brain extract with ethanol and protease N), demonstrated the potentials to reduce damage of neurodegenerative disorders in vitro and in vivo. The principal findings of this study indicate that PBH has prolyl endopeptidase inhibitory activity in vitro. Moreover, administering EP to Aβ(1–40)‐infused rats significantly improves their performance on reference, spatial performance, and working memory tests during water maze tasks; concurrent proportional decreases are also observed in malondialdehyde levels, acetylcholinesterase (AChE) activity, and Aβ accumulation levels in brain tissues. The PBH was suggested to ameliorate learning deficits associated with Alzheimer's disease by inhibition of lipid peroxidation in the brain of Aβ infused rat.

Malondialdehyde

Prolyl endopeptidase

10.1111/asj.13054

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Citations (6)

Effect of organic acids on the microbial quality of Taiwanese‐style sausages

Animal Science Journal (2007)

Tien‐Chun Wan Liang‐Chuan Lin Ryoichi Sakata

ABSTRACT The effects of organic acids on the microbial quality of Taiwanese‐style sausages were studied. Pork meat from a Taiwan retail market was decontaminated with various organic acids (citric, lactic and tartaric acid), then, the raw meat was used to make Taiwanese‐style sausages and stored from 0 to 40 days at 4°C. The total plate counts, lactic acid bacteria, Micrococcus , Listeria monocytogenes , Hunter‐L and Hunter‐a values were determined. The total plate counts of the control group were initially greater than those of the treated groups. Higher incidence rates of L. monocytogenes in the products were obtained from the control group, but were not detected in the treated groups during storage . Lactic acid bacteria counts following the lactic acid treatment were lower than those of the other groups. Micrococcus counts of the controls increased by 0.6–1.2 log 10 colony‐forming unit (CFU)/g greater than those of treated groups throughout storage at 4°C. The light color (L‐value) of the control group gradually decreased during storage. Pork meat dipped in various organic acids was found to be suitable to extend the shelf‐life and improve the microbiological quality of Taiwanese‐style sausages.

Tartaric acid

Micrococcus

Organic acid

10.1111/j.1740-0929.2007.00454.x

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Citations (3)