Food and Life
Korean Society for Food Science of Animal Resources
Article

Development of bile salt in pig by-products

On You Kim, Da Young Lee, Seung Yun Lee, Ji Hyeop Kang, Jae Hyeon Kim, Hyun Woo Kim, Dong Hoon Oh, Jae Won Jeong, Sun Jin Hur*
1Chung-Ang University, Anseong 4726, Korea.
*Corresponding Author: Sun Jin Hur, E-mail: hursj@cau.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 21, 2021; Revised: Jun 28, 2021; Accepted: Jun 28, 2021

Published Online: Jun 28, 2021

Abstract

This review provides an overview of the use of pig by-products such as bile salt and their originated bioactive compounds. Pig by-products also increase in production as consumption of meat increases every year, but due to the high cost of processing and the large imbalance in supply and demand over the season, they also change significantly and rely on imported by-products with low price fluctuations. For this reason, a large amount of domestic pork by-products that are not consumed are being discarded. Several studies have conducted to developing the bioactive material such as chenodeoxycholic acid (CDCA) and synthesis of ursodeoxycholic acid (UDCA) from pig by-products. CDCA can be extracted from bile salt in mammals and used as precursors to synthesize UDCA. UDCA is well known as the gallbladder component of bear, and it is used as an improvement in liver function in Korea and the eastern countries. Therefore, gallbladder, which is a by-roduct of pig slaughter, will be available as a material for acquiring bioactive compounds such as UDCA.

Keywords: Pig slaughter by-product; Bile salt; Chenodeoxycholic acid; Ursodeoxycholic acid