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Article

4 Citations

4,349 Views

10 Pages

Effects of Porcine Whole-Blood Protein Hydrolysate on Exercise Function and Skeletal Muscle Differentiation

Sun Woo Jin,
Gi Ho Lee,
Ji Yeon Kim,
Chae Yeon Kim,
Young Moo Choo,
Whajung Cho,
Jae Ho Choi,
Eun Hee Han,
Yong Pil Hwang and
Hye Gwang Jeong

Appl. Sci.2022, 12(1), 17;https://doi.org/10.3390/app12010017

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21 December 2021

A number of studies have utilized blood waste as a bioresource by enzymatic hydrolysis to obtain amino acids, such as branched-chain amino acids, which can increase muscle mass or prevent muscle loss during weight loss. Although a significantly high...

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Article

18 Citations

4,913 Views

11 Pages

Effect of Porcine Whole Blood Protein Hydrolysate on Slow-Twitch Muscle Fiber Expression and Mitochondrial Biogenesis via the AMPK/SIRT1 Pathway

Sun Woo Jin,
Gi Ho Lee,
Ji Yeon Kim,
Chae Yeon Kim,
Young Moo Choo,
Whajung Cho,
Eun Hee Han,
Yong Pil Hwang,
Yong An Kim and
Hye Gwang Jeong

Int. J. Mol. Sci.2022, 23(3), 1229;https://doi.org/10.3390/ijms23031229

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22 January 2022

Skeletal muscle is a heterogeneous tissue composed of a variety of functionally different fiber types. Slow-twitch type I muscle fibers are rich with mitochondria, and mitochondrial biogenesis promotes a shift towards more slow fibers. Leucine, a bra...

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Article

193 Views

17 Pages

Porcine Blood: An Eco-Efficient Source of Multifunctional Protein Hydrolysates

Sandra Borges,
Joana Odila,
Glenise Voss,
Rui Martins,
André Almeida and
Manuela Pintado

Foods2026, 15(2), 254;https://doi.org/10.3390/foods15020254

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10 January 2026

Porcine blood is a major slaughterhouse by-product and a sustainable source of high-quality proteins with potential food and nutraceutical applications. This study valorized porcine whole blood (WB, 6.7 ± 0.1% protein) and red cell fraction (C...

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