Ahn, Dong

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Email Address
duahn@iastate.edu
Birth Date
Title
Professor
Academic or Administrative Unit
Organizational Unit
Department of Animal Science

The Department of Animal Science originally concerned itself with teaching the selection, breeding, feeding and care of livestock. Today it continues this study of the symbiotic relationship between animals and humans, with practical focuses on agribusiness, science, and animal management.

History
The Department of Animal Husbandry was established in 1898. The name of the department was changed to the Department of Animal Science in 1962. The Department of Poultry Science was merged into the department in 1971.

Historical Names

About

Publications

Now showing 1 - 10 of 211
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Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes

2025-05 , Abou-Elsoud, Mahmoud , Salama, Mohamed , Ren, Shuze , Sun, Haoyang , Huang, Xi , Ahn, Dong , Cai, Zhaoxia , Department of Animal Science

This study focused on developing high-quality oleogels based on pectin (PE) and egg yolk low-density lipoprotein (LDL) using the emulsion-template approach. The properties of PE/LDL-stabilized emulsions structured using ultrasonication (US) and high-pressure homogenization (HPH), and their corresponding oleogels were compared. The particle size, apparent viscosity, microstructure, contact angle, and storage stability of emulsions fabricated by US and HPH were investigated. Additionally, the morphology, rheological and textural properties, and thermal behavior of US- and HPH-based oleogels were analyzed. The results showed that US-fabricated emulsions exhibited smaller particle size (1.88μm), lower viscosity, smaller contact angle (10.4°), and enhanced storage stability compared to HPH-treated emulsions. The US treatment improved interactions between PE and LDL, resulting in more uniform and denser crystalline networks, which effectively entrapped more oil to form stable oleogels. The US-based oleogels at a 1:1 LDL and PE ratio displayed a stronger solid-like structure with higher strength (G′ > 1000 Pa) and reduced oil loss (6.81%) compared to HPH-based oleogels. Furthermore, the US significantly enhanced the textural and thermal properties of oleogels over HPH. These findings highlight the US as a superior technique for constructing PE/LDL-based oleogels with enhanced functional properties, offering a promising method for various food applications.

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Eggshell membrane hydrolysate incorporated GO/CS as an novel dressing for promoting wound healing in vivo

2024-07-05 , Wang, Shasha , Li, Xiaoyun , Zhang, Yuanchao , Abou-Elsoud, Mahmoud , Ahn, Dong , Shu, Dewei , Liu, Meiyu , Huang, Xi , Department of Animal Science

A composite film material was prepared for wound healing, mainly consisting of eggshell membrane hydrolysate (ESMH), graphene oxide (GO) and chitosan (CS). First, the wound fluid absorption capacity, antioxidant capacity, antibacterial activity, and biocompatibility of the composite film were evaluated in vivo. A full-thickness skin injury model in mice was established to prove the wound healing function of the composite film. The results showed that the 3T6 cell survival rate was 90.81% and the wound fluid adsorption rate was found to be 160.36% at a GO content of 5 μg/mL. After adding 2 mg/mL ESMH, the composite film had a good antioxidant capacity (33.26%). After ESMH/GO/CS composite film immersion, the OD value of S. aureus fluid was decreased by 25%, and the OD value of E. coli fluid was decreased by 61.54%, which showed a better antimicrobial ability. Moreover, the ESMH/GO/CS exhibited a higher wound closure rate (48.67%) compared to the control group (26.67%) and the Vaseline gauze group (27.15%) on the day 5 post-surgery in vivo. In addition, the results of western blotting showed that ESMH/GO/CS produced lower inflammatory factors than the Vaseline group during the treatment process, producing favorable effects on wound healing. This outcome clearly demonstrates a remarkable wound healing effect. Therefore, the ESMH/GO/CS composite film can be considered as an outstanding medical dressing option.

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Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health

2024-06-13 , Wijesekara, Tharuka , Abeyrathne, Edirisinghe Dewage Nalaka Sandun , Ahn, Dong , Department of Animal Science

Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions.

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Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

2023-09-17 , Kawamura, K. , Ma, D. , Pereira, A. , Ahn, Dong , Kim, D. M. , Kang, I. , Department of Animal Science

Freshly slaughtered carcasses need to be chilled to improve product quality, meat safety, and processing efficiency. This research investigated the effect of subzero saline chilling (SSC) on broiler carcasses with or without prechilling in icy water. Water immersion chilling at 0.5°C (WIC) or SSC at 4% NaCl/−2.41°C (SSC) was a major chilling step. For the combination of pre- and postchilling, the warm water immersion chilling (WWIC) at 10°C was used as prechilling and the WIC as postchilling (WWIC-WIC), and WIC was used as prechilling and the SSC as postchilling (WIC-SSC). The internal temperature of breast fillets was monitored during chilling. Carcasses in a prechiller were transported to a postchiller when their internal temperature reached 15°C. Chilling was completed when the carcass temperature reached 4.4°C or below, and breast fillets were harvested at 3-h postmortem to measure the pH and sarcomere length. Color (L*, a*, and b*) values were evaluated on both breast skin and skinless breast surfaces. Meat tenderness was evaluated using the breast fillets after overnight storage and cooking to an internal temperature of 76°C. The carcasses in the SSC and WIC-SSC showed shorter chilling times (85–91 min) than those (100–144 min) of WIC and WWIC-WIC. A higher chilling yield was observed for the carcasses in WIC-SSC, and a lower cooking yield was seen for the carcasses in WWIC-WIC than other chilling methods (P < 0.05). The breast fillets of broilers in the SSC and WIC-SSC showed lower shear forces and longer sarcomere length than the WIC and WWIC-WIC. No difference was found for L* and a* values, while lower b* value was observed in the SSC than the other chilling methods (P < 0.05). Based on these results, chilling of broiler carcasses in the SSC (4% NaCl/−2.41°C) with or without prechilling in WIC at 0.5°C significantly improved chilling efficiency and meat tenderness, with minor color changes on carcasses.

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Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages

2025-01 , Maggonage, Maggonage Hasini Udeshika , Manjula, Prabudhdha , Abeyrathne, Edirisingha Dewage Nalaka Sandun , Shu, Dewei , Huang, Xi , Ahn, Dong , Department of Animal Science

Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, and vanilla and pasteurized at 56.7°C for 3.5 min to prepare a basal ovalbumin beverage (OVA). The beverages were sequentially hydrolyzed using pepsin (pH 2.5, 37°C for 3 h) first, then with protease (pH 6.5, 37°C for 3 h), or protease (pH 6.5, 37°C for 3 h) followed by trypsin (pH 7.8, 37°C for 3 h) combinations. Three beverages (OVA, PrTr, and PePr) were tested for physical, functional, and quality characteristics. Complete hydrolysis by enzyme combinations was ensured using 15% SDS-PAGE. Enzymatic hydrolysis caused an increase in the solubility of ovalbumin in water. The beverages showed antioxidant activity, and hydrolyzed drinks showed antimicrobial activity. No significant difference in acidity, but a reduction in pH, an increase in TSS, and alterations in viscosity were observed among the drinks with storage. A significant difference (p < 0.05) in titratable acidity was identified between the two hydrolyzed drinks, but no difference (p > 0.05) within a treatment was observed until Day 14. In conclusion, ovalbumin and its hydrolysates have the potential for preparing functional protein beverages with a shelf-life of up to 7 days.

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Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway

2024-07 , Jang, Jin-Hong , Lee, Ji-Eun , Kim, Kee-Tae , Ahn, Dong , Paik, Hyun-Dong , Department of Animal Science

Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydrolysates (OMHs) obtained by using various proteolytic enzymes (Alcalase®, bromelain, α-chymotrypsin, Neutrase®, pancreatin, papain, Protamax®, and trypsin) in RAW 264.7 cells. The results showed that OMH prepared with pancreatin (OMPA) produced the highest levels of nitrite oxide in RAW 264.7 cells, through upregulation of inducible nitric oxide synthase mRNA expression. The production of pro-inflammatory cytokines such as tumor necrosis factor-α and interleukin-6 were increased with the cytokines mRNA expression. The effect of OMPA on mitogen-activated protein kinase signaling pathway was increased the phosphorylation of p38, c-Jun NH2-terminal kinase, and extracellular signal-regulated kinase in a concentration-dependent manner. Therefore, OMPA could be used as a potential immune-stimulating agent in the functional food industry.

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Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold

2024-03-11 , Liu, Wei , Zhao, Qiancheng , Tang, Cuie , Cai, Zhaoxia , Jin, Yongguo , Ahn, Dong , Huang, Xi , Department of Animal Science

Exploring affordable and easily prepared inorganic-organic hybrid membrane materials has attracted a great interest in the bone repair field. This study is based on biomimetic mineralization technique to study the role of phosvitin (PV) in the mineralized process of eggshell inner membrane. Results showed that PV promoted the formation of hydroxyapatite on the eggshell inner membrane surface, and the phosvitin content in the simulated body fluid was decreased during the mineralization process. Besides, in vitro preosteoblast experiments indicated that mineralized membrane with PV exhibited more conducive to cell proliferation and differentiation than that mineralized membrane without PV. Interestingly, with the increase of mineralization time, the stimulating ability of mineralized membranes with PV on adhesion, proliferation, alkaline phosphatase activity and collagen type I content gradually improved. In summary, the eggshell inner membrane composites mineralized with PV obtained by biomimetic mineralization might be potential scaffold materials for bone repair.

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Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization

2024-09-27 , Abou-Elsoud, Mahmoud , Salama, Mohamed , Li, Zuyue , Wang, Shasha , Cai, Zhaoxia , Ahn, Dong , Huang, Xi , Department of Animal Science

Due to the adverse health effects associated with saturated and trans fats, novel oleogels based on egg yolk low-density lipoprotein (LDL) and pectin (PE) as solid fat substitutes were developed using the emulsion-template method. This method involves structuring an oil-in-water emulsion with LDL and PE, followed by evaporation of the aqueous phase, resulting in the entrapment of liquid oil within a crystal network. In addition, the methodology evaluated the impacts of pH and PE/LDL mass ratio on the microstructure, physicochemical properties, and stability of the prepared emulsions and their corresponding oleogels. The PE/LDL complex-based emulsions exhibited small droplet size (9.95 and 9.67μm), pronounced gel-like structure, and high viscosity and stability at optimum pH (6.0) and PE/LDL ratio (1:5), respectively. FTIR results emphasized that electrostatic interactions played more significant roles than hydrogen bonding in the interactions between the carboxyl group of PE and the amino group of LDL. Besides, the oleogels, based on LDL/PE-stabilized emulsions, showed a unique crystal structure and moderate rheological and textural properties, resulting in an increased oil-binding capacity of 83.74%. In conclusion, the unique aspect of this study was the combination of these biopolymers, which could have great potential for creating oleogels from edible oils using an emulsion-templated method. Thereby, these results could provide a novel approach for producing high-quality oleogels from LDL and PE for food applications.

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Ovalbumin: A potential functional protein

2024-06-30 , Maggonage, Maggonage Hasini Udeshika , Manjula, Prabudhdha , Ahn, Dong , Abeyrathne, Edirisingha Dewage Nalaka Sandun , Department of Animal Science

Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides.

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Eggstraordinary health: exploring avian egg proteins and peptides in boosting immunity and health maintenance

2024-02-28 , Li, Xiaomeng , Xia, Minquan , Zeng, Qi , Zhang, Xinyue , Sun, Haoyang , Huang, Xi , Ahn, Dong , Salama, Mohamed , Mourad, Fayez Khalaf , Cai, Zhaoxia , Department of Animal Science

Amidst the outbreak of the Corona Virus Disease 2019 (COVID-19), there has been a pivotal shift in nutritional focus towards adopting healthier lifestyles to enhance immune function. The successive resurgence of COVID-19 serves as a stark reminder that prioritizing the enhancement of our own immune systems is of paramount importance. Eggs are nutritious, productive, cost-effective, and affordable for consumption. Likewise, eggs are exclusive among the numerous ways consumers can obtain high-quality animal protein. Egg proteins and their peptide derivatives are abundant and biologically active and have significant therapeutic effects on chronic diseases induced by a variety of factors, including metabolic syndrome, making eggs an important raw material for the study of proteins and peptide-active substances. This paper reviewed methods for the isolation and purification of avian egg proteins and their derived peptides; the effects of the proteins and peptides in enhancing the body’s immunity, lowering blood pressure and expression levels of inflammatory factors; as well as the potential of the proteins and peptides in reducing the risk of chronic diseases such as osteoporosis and cardiovascular disease. This review was written with the expectation that it would provide a comprehensive understanding of the potential value of poultry egg proteins for maintaining health.