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Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation

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Abstract

In this study, the effect of different moisture levels in extruded plant-based meat on macrophage immunostimulation, and the potential of this meat as a protein source and a solution to environmental and economic challenges associated with conventional meat was investigated. To determine the effects of the extruded plant-based meat, cell viability assay, enzyme-linked immunosorbent assay, flow cytometry, and western blotting were performed. Low-moisture (LMME) and high-moisture meat extracts (HMME) showed higher potential to activate macrophages and regulate cytokine production than raw material extract. Treatment with LMME and HMME resulted in increased expression of CD80, CD86, and MHC class I/II proteins, indicating their potential to activate macrophages. Western blotting suggested that the immune activation observed in a previous study of macrophages was because of the phosphorylation of MAPKs and NF-κB. These findings suggest that extruded plant-based meat can potentially be used as an immunostimulatory food ingredient.

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Acknowledgements

We would like to thank Editage (www.editage.co.kr) for English language editing. This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT (No. NRF-2022R1F1A1063850).

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Authors and Affiliations

  1. Department of Food Science and Technology, Kongju National University, Yesan, 32439, Republic of Korea

    Jun-Pyo Hong, Bo-Gyeong Yoo, Gi-Hyung Ryu & Eui-Hong Byun

  2. Food Science Research Institute, Kongju National University, Yesan, 32439, Republic of Korea

    Gi-Hyung Ryu & Eui-Hong Byun

  3. Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea

    Ha-Yeon Song & Eui-Baek Byun

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  1. Jun-Pyo Hong
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  2. Bo-Gyeong Yoo
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  4. Eui-Baek Byun
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  5. Gi-Hyung Ryu
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Contributions

Concept and design: BEH. Analysis and interpretation: HJP. Data collection: HJP. Writing the article: Hong JP. Critical revision of the article: BEB, RGH, SHY. Final approval of the article: all authors. Statistical analysis: YBG, SHY. Obtained funding: BEH. Overall responsibility: BEH.

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Correspondence to Eui-Hong Byun.

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None of the authors of this study have any financial interest or conflict with industries or parties. All authors declare that there are no conflicts of interest.

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Hong, JP., Yoo, BG., Song, HY. et al. Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation. Food Sci Biotechnol 33, 1459–1466 (2024). https://doi.org/10.1007/s10068-023-01432-9

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  • DOI: https://doi.org/10.1007/s10068-023-01432-9

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