A method for enhancing the characteristics of food by transmitting wave information stored in a server through a terminal to promote the activation of cellular functions of food

Abstract

The present invention is characterized by transmitting specific wave information stored in a central server (100) as a digital signal to a food activation system (400), and the food activation system (400) promotes the activation of cell functions of the food by transmitting the received specific wave information to the food inside at the frequency of the specific wave. Wave information stored in the above server (100) is transmitted as a digital signal through a terminal (200), and the food activation system (400) receives the digital signal through a terminal (300), and the food activation system (400) transfers the received digital signal to the food to be processed inside. The digital signal is converted into a specific wave frequency and transferred to the food, thereby promoting the activation of cell functions of the food, which is a feature of the present invention. The specific wave information used in the present invention is supplied from a central server (100) located far away from the food processing site. That is, when the central server (100) transmits the specific wave information as a digital signal to the site via a communication means, the food activation system (400) at each site receives the transmitted digital signal through a terminal (300). Subsequently, the received specific wave information is transferred to the food inside the food activation system (400), thereby activating the cellular function of the food inside.

Description

Technology Field

[0001] The present invention is a technology that improves the physical and chemical properties of food by applying quantum wave technology, and more specifically, it is capable of promoting the activation of cellular functions of food to be processed conveniently by minimizing cost burden and enabling the food activation system to be operated simply anytime and anywhere.

[0002] It is about. Background Technology

[0003] In general, quantum wave technology is based on the principles of quantum mechanics and wave mechanics, and by significantly influencing the molecular structure and properties of food, it exerts effects that enhance various food characteristics, including extending shelf life, improving preservation, and enhancing nutritional value.

[0004] In particular, as these processes are carried out in a non-destructive manner, their scope of application is expanding to enhance food safety, improve food processing efficiency, and preserve the nutritional and sensory characteristics of food.

[0005] Electromagnetic signals (EMS) can be applied to various fields including food science and food processing, and particularly in the field of food preservation, they can be usefully employed to extend the shelf life of food in a non-destructive manner by utilizing the unique properties of quantum waves, increase the nutritional value of food, and improve taste.

[0006] In the past, research on EMS has been conducted to increase the shelf life of food, enhance flavor, or improve the overall quality of food by applying specific frequencies or quantum wave patterns to influence molecular bonding, energy states, and chemical reactions within the food matrix.

[0007] Electromagnetic signals (EMS) are a form of energy emitted and absorbed by charged particles, propagating in the form of transverse waves that cross electric and magnetic fields. These EMS are classified as the electromagnetic spectrum and include a wide range of frequencies from low-frequency radio waves to high-frequency gamma rays.

[0008] Quantum waves are electromagnetic waves with specific energy levels that have the characteristic of being able to interact with specific materials and induce changes in their properties. For this reason, quantum wave technology is being utilized in the fields of wave medicine or quantum medicine for the prevention and treatment of diseases.

[0009] Conventional electromagnetic signals (EMS) are generated in the form of transverse waves in which electric and magnetic fields intersect by an electromagnetic signal (EMS) generator, in the form of energy emitted and absorbed by charged particles. Then, by applying specific frequencies or quantum wave patterns, they induce molecular bonding, energy states, and chemical reactions within the matrix of food or a subject.

[0010] Electromagnetic signals affecting the workpiece are generated by an electromagnetic signal generator. The electromagnetic signal generator is located at the workpiece site and operates on-site. Furthermore, the electromagnetic signal generator has somewhat complex components and is assembled from a combination of devices, resulting in high manufacturing costs.

[0011] In conclusion, conventional food processing using electromagnetic signals (EMS) requires an electromagnetic signal generator to be present at the site where the food to be processed is located; however, the reality is that easy access is not possible due to the high cost of such generators. The problem to be solved

[0012] The present invention is designed to solve the aforementioned problems and is characterized by applying quantum wave technology to food to not only promote the activation of cellular functions in food, but specifically enabling the application of quantum wave technology to food processing in a convenient manner and providing a significant effect in saving processing costs.

[0014] The present invention is characterized by a method of enhancing the characteristics of food by storing specific wave information that promotes the activation of cell functions of food in a server, transmitting the stored specific wave information as a digital signal to the site where the food is located, and transferring the transmitted digital signal to the food inside the food activation system.

[0016] The present invention provides a method that enables the easy application of an electromagnetic signal (EMS) to various fields including food science and food processing.

[0017] In this invention, specific wave information most suitable for the food to be processed is stored in a central server, and electromagnetic signals (EMS) are transmitted from the central server to various sites simultaneously and extremely easily, transcending time and space, thereby enabling the processing of the food.

[0018] By applying the present invention, there is no need for an electromagnetic signal generating device at every site, and food processing can be carried out conveniently and inexpensively. By utilizing the unique characteristics of quantum waves, it can be usefully applied to extend the shelf life of food in a non-destructive manner, increase the nutritional value of food, and improve taste. means of solving the problem

[0019] Conventional food processing methods using electromagnetic signals (EMS) require the installation of expensive electromagnetic signal generators at every site where the food to be processed is located. However, by applying the present invention, it is no longer necessary to provide expensive electromagnetic signal generators at every site. In other words, the present invention replaces the expensive electromagnetic signal generators required at each site with a centrally managed server, and specific wave information is stored in the server. When needed at the site, the specific wave information is transmitted from the central server to the site and used.

[0020] Conventionally, each food activation system containing food to be processed must be equipped with an electromagnetic signal generator, which entails high costs. However, since the present invention stores specific wave information in a central server and transmits the wave information stored in the central server to the field through a terminal, there is no need to equip an electromagnetic signal generator, making it possible to use at a low cost.

[0022] The present invention is characterized by transmitting specific wave information stored in a central server in the form of a digital signal to a food activation system, and the food activation system, upon receiving the digital signal, promotes the activation of cellular functions of the food by transmitting the frequency of the specific wave to the food inside.

[0023] Wave information stored on the server is transmitted as a digital signal through a terminal. The food activation system receives the digital signal through the terminal. The food activation system transfers the received digital signal to the food to be processed located inside. A feature of the present invention is that the digital signal is converted into a specific wave frequency and transferred to the food, thereby promoting the activation of cellular functions in the food.

[0024] The specific wave information used in this invention is characterized by being supplied from a central server located far away from the food processing site. That is, when the central server transmits the specific wave information to a remote site via a digital signal through a communication means, the food activation system at each site receives the digital signal through a terminal. Subsequently, the received specific wave information is transferred to the food inside the food activation system, thereby activating the cellular functions of the food inside. Effects of the invention

[0025] The present invention can solve the problems associated with conventional food processing methods using electromagnetic signals (EMS). In particular, it enables the overcoming of the essential costs and physical limitations associated with equipping the electromagnetic signal generator required for the operation of conventional food activation systems. Physical limitations refer to the restriction that existing food activation systems can only be operated at the location where the electromagnetic signal generator is situated; however, the present invention is characterized by the ability to operate food activation systems simultaneously, transcending time and space, through a central server.

[0026] The method for enhancing the characteristics of food according to the present invention minimizes the cost burden and allows the food activation system to be operated simply anytime and anywhere, thereby conveniently promoting the activation of cell functions of the food to be processed.

[0027] In this invention, specific wave information specialized for each type of food intended to activate cell function may be used. That is, the specific wave information stored in the central server used in this invention may be specific wave information depending on the type or state of the food.

[0028] The specific wave information used in the present invention is characterized by being supplied from a central server located far away from the food processing site. When the central server transmits the specific wave information as a digital signal to the site via a communication means, the food activation system at the site receives the digital signal through a terminal and then transfers it to the food inside to activate the cellular functions of the food. This structure allows multiple food activation systems to be operated simultaneously, even if the food activation systems at the site are remotely separated from the central server. In other words, the present invention enables the simultaneous processing of a large number of foods by providing specific wave information to multiple food activation systems across time and space via a communication means.

[0029] A major advantage of the present invention is that it is not necessary to provide an expensive electromagnetic signal generator, which was required in conventional food activation systems, thereby saving a significant amount of cost.

[0030] Furthermore, applying the present invention eliminates the potential for problems such as the failure of conventional electromagnetic signal generators and, since there is no need to move the electromagnetic signal generator, provides the significant advantage of enabling convenient on-site food processing anytime and anywhere. In other words, the food processing according to the present invention is characterized by the fact that the location of the activation system containing the food to be processed is not an issue, and food can be processed easily as long as communication is possible.

[0031] Food to which the present invention is applied has the effect of preventing food from spoiling and maintaining freshness for a longer period of time, improving texture, extending the shelf life of food, improving nutritional value, and improving sensory quality by activating the cellular functions of the food. Brief explanation of the drawing

[0032] FIG. 1 is an explanatory diagram of the present invention. Figure 2 is an explanatory diagram illustrating the manufacturing process of EMS-T meat extract. Figures 3a to 3e are explanatory diagrams showing the cytotoxic effects of EMS-T and EMS-UT pork neck and pork belly on normal stomach cells (HFE-145) and GC cell lines (KATO-III and S1M). Figures 4a to 4c are explanatory diagrams showing the effects of EMS-T and EMS-UT on the expression of apoptosis genes in pork belly. Figures 5a to 5e are explanatory diagrams regarding differentially expressed genes (DEGs) in KATO-III treated with EMS-T and EMS-UT pork belly extracts. Figures 5a and 5b show the volcano plots of DEGs in the EMS-T and EMS-UT groups, respectively. Figure 5c shows the total number of upregulated and downregulated genes, and Figure 5d shows a Venn diagram of the common DEGs and unique DEGs of the EMS-T and EMS-UT groups. Figure 5e compares the expression of common DEGs in KATO-III cells treated with EMS-T and EMS-UT pork extracts. Figure 6 shows the results of differential expression analysis of 217 novel DEGs identified after treatment with EMS-T meat extract in KATO-III cells. Figure 7 shows the results of the enrichment analysis of unique DEGs identified in EMS-T pork belly treatment samples. Figures 8a to 8c show the interaction of DEG modulators in the MAPK signaling pathway. Figure 8a shows the protein-protein interaction network for 7 DEGs. Figure 8b shows a gene-miRNA interaction network illustrating the interactions between identified DEGs and miRNAs. Figure 8c shows a gene-transcription factor (TFs) interaction network illustrating the interaction between DEGs and TFs. Figures 9a to 9f show the transcriptional analysis results of seven regulatory genes of the MAPK signaling pathway in healthy control groups and cancer patients. Figures 10a to 10g show the results of RNA sequencing analysis of MAPK signaling pathway regulators treated with EMS-T pork extract. Specific details for implementing the invention

[0033] Hereinafter, preferred embodiments or experimental examples according to the present invention will be described in detail with reference to the attached drawings. However, the following experimental examples are intended only to explain the present invention more specifically, and the scope of the present invention is not limited thereto.

[0035] FIG. 1 is an explanatory diagram of the present invention.

[0036] The present invention is characterized by having a server (100) that stores specific wave information capable of activating the cellular function of food. The specific wave information stored in the server (100) can be connected to a food activation system (400) across time and space. That is, the specific wave information stored in the server (100) can be connected to multiple food activation systems simultaneously in all areas where communication is possible through a communication means. The communication means refers to a means capable of transmitting and receiving electrical signals via wired or wireless means.

[0037] In the present invention, a food to be processed is placed inside a food activation system (400). The food activation system (400) can communicate with a terminal (200) on the server (100) side through a terminal (300). The terminal (200) on the server (100) side is connected to specific wave information stored in the server (100), and the specific wave information stored in the server (100) is transmitted to the food activation system (400) in the form of a communication signal through the terminal (200). The food activation system (400) is also configured with a terminal (300). The terminal (300) connected to the food activation system (400) converts the received communication signal into the frequency of a specific wave and transmits it to the food. The frequency of the specific wave transmitted to the food promotes the activation of cell functions of the food inside the food activation system (400).

[0038] The present invention utilizes the fact that, at a biological level, EMS influences signal transduction processes present in the cell membrane. The present invention can induce signal transduction and biochemical amplification through field effects, and thereby influence various cell functions and signal transduction cascades.

[0039] For example, low-frequency EMS (< 300 Hz) can induce biological changes, such as increasing the rate of enzyme reactions or raising the transcription levels of specific genes. Additionally, EMS can contribute to the regulation of cellular homeostasis by affecting signal transduction processes across the cell membrane, particularly the calcium ion transport system, and can improve reactive oxygen species and oxidative stress, as well as induce physiological changes. Furthermore, it can enhance the properties of food to promote various forms of cellular function activation. The present invention applies such specific EMS to food to improve the physiological effects of the food, particularly anti-inflammatory or anticancer effects, and promotes the cellular function activation of the food in various forms.

[0040] The method for activating the cell function of food and enhancing the characteristics of food according to the present invention starts by storing specific wave information in a server (100). The specific wave information stored in the server (100) is transmitted to a food activation terminal (300) through a server terminal (200). The transmitted specific wave information is then transferred to the food inside the food storage system (400).

[0041] The above food storage system (400) is connected to a food activation terminal (300), and the food activation terminal (300) is connected to a server terminal (200). The server terminal (200) is connected to a server (100). Specific wave information is stored in the server (100). The server terminal (200) and the food activation terminal (300) are connected through a specific software program, and the specific wave information stored in the server (100) is transmitted and received.

[0042] It is preferable that the specific wave information stored in the server (100) be composed of the Schumann resonance frequency (7.83 Hz), which is the resonance frequency of the Earth. It is preferable that the specific wave information be converted into a DC 5V voltage and a 10mA current and transmitted to a terminal, or converted into a DC 5-12V voltage and a 10-25mA current and transmitted. The present invention can be used to improve the preservation, flavor, texture, or overall quality of food by applying a specific frequency or quantum wave pattern to influence molecular bonding, energy states, and chemical reactions within a food matrix.

[0043] The present invention is also easily applied to the processing of meat. In particular, it improves anti-inflammatory and anticancer effects in pork. Meat is widely consumed as a major source of protein across various age groups, but a potential link has recently been raised between meat consumption and the increased incidence of gastric cancer (GC). Through the present invention, specific wave information received from a server is transferred to meat products within a food storage system to activate the cellular functions of the meat products and improve anti-inflammatory or anticancer effects. In particular, in the case of pork, excellent anti-inflammatory effects occur, and it has anticancer properties, particularly the effect of reducing the risk of gastric cancer (GC).

[0044] When red meat is cooked at high temperatures using methods such as grilling, frying, or barbecuing, harmful chemicals such as heterocyclic amines and polycyclic aromatic hydrocarbons may be generated, thereby increasing the risk of GC. The present invention is effective as an alternative that can reduce the risk of GC caused by meat consumption while still allowing meat to be consumed as a useful source of protein. When the present invention is applied to meat, it induces molecular friction and dipole rotation within the matrix, causing rapid and uniform volumetric heating; through this process, the sensory characteristics, chemical composition, physicochemical properties, health protection properties, nutritional properties, and safety of the meat are improved.

[0045] The following describes embodiments to which the present invention is applied. Red pork was treated with EMS (EMS-T) and changes in biological function in vitro were investigated in comparison with untreated red pork (EMS-UT). RNA sequencing analysis of GC cells exposed to EMS-T red meat extract revealed that major genes of the MAPK (mitogen-activated protein kinase) pathway related to GC development were significantly regulated.

[0046] Based on these findings, it can be seen that EMS treatment can alter the biological properties of red meat, potentially improving its composition and reducing the risk of GC development. Specific wave information stored in the server (100) is composed of the Schumann resonance frequency (7.83 Hz), which is the resonance frequency of the Earth, and is converted into a DC 5V voltage and a 10mA current and transmitted to the server terminal, and the specific wave information is converted into a DC 5-12V voltage and a 10-25mA current in the food activation system (400) where the food is placed.

[0047] In the embodiments applying the present invention, a food activation system (400) exists at a site located remotely from the server (100) of the present invention. Pork extract is located inside the food activation system (400). Specific wave information stored in the server (100) of the present invention is transmitted to a second terminal (300) connected to the food activation system (400) through a first terminal (200) connected to the server (100). The second terminal (300) is characterized by transmitting the received specific communication signal to the food in the form of a specific wave frequency to promote the activation of cell functions of the food inside the food activation system (400).

[0049] Figure 2 is an explanatory diagram illustrating the manufacturing process of EMS-T meat extract.

[0050] EMS-T and EMS-UT pork samples (100g) were hot water extracted. The meat samples were boiled in water for 1 hour, then filtered through Whatman filter paper and concentrated using rotary evaporation. The resulting extract was freeze-dried to remove excess moisture and stored at -20℃ until further experiments.

[0052] Figure 3 is an explanatory diagram of Experimental Example 1.

[0053] Figures 3a to 3e are explanatory diagrams showing the cytotoxic effects of EMS-T and EMS-UT pork neck and pork belly on normal stomach cells (HFE-145) and GC cell lines (KATO-III and S1M).

[0054] Cell Culture

[0055] To evaluate the cytotoxic effects of EMS-T and EMS-UT pork extracts, GC cell lines KATO-III and S1M (Korea Cell Line Bank, Seoul, South Korea) and normal gastric cell line HFE145 (Professor Won-Sang Park, The Catholic University of Korea, Seoul, South Korea) were used. KATO-III and S1M cells were cultured in Roswell Park Memorial Institute 1640 culture medium, and HFE145 cells were cultured in Dulbecco's modified Eagle's culture medium. Both media were supplemented with 10% fetal bovine serum (FBS) for 48 hours prior to sample treatment.

[0056] Cytotoxicity Test

[0057] In this experiment, the cytotoxic effects of two different pork neck and pork belly extracts were investigated in normal gastric cells (HFE-145) and GC cell lines (KATO-III and S1M) (see Figs. 3a to 3e). In particular, the effect of pork extracts from different parts on cell viability was focused as the meat extracts were administered in the range of 62.5 to 1000 μg / mL.

[0058] Cytotoxicity assays for MS-T and EMS-UT pork extracts were performed using the 3-[4,5-dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromise (MTT) method. KATO-III, S1M, and HFE145 cell lines were placed in 96-well plates at a ratio of 2 × 10⁴ per well. 5Cells were seeded at a certain density and cultured for 36 hours until 80% confluence was reached. Subsequently, the cell lines were treated with various concentrations of EMS-T and EMS-UT pork extracts for 24 hours. The treatment medium was discarded before the addition of the MTT reagent, and the cells were cultured for an additional 4 hours. Cell viability was evaluated by measuring the conversion of NTT to formazan crystals at 570 nm using a microplate reader.

[0059] In the KATO-III cell line, the EMS-T pork belly extract showed the most significant decrease in cell viability, reducing it by 44.96% at the highest concentration of 1000 μg / mL (Fig. 3b). Additionally, the EMS-T pork neck extract also exhibited a significant cytotoxic effect, reducing cell viability by 35.71% at the same concentration (Fig. 3a). In the S1M cell line, the EMS-T pork belly and neck extracts reduced cell viability by 26% and 28%, respectively, at a concentration of 1000 μg / mL (Figs. 3c and 3d). Notably, the EMS-UT meat extract did not show a clear toxic effect in KATO-III or S1M cells at different treatment concentrations (Figs. 3a to 3d). Due to these results, the EMS-T and EMS-UT pork belly extracts were selected for subsequent experiments. In normal gastric cell lines (HFE-145), neither treatment with EMS-T nor EMS-UT pork belly extract showed toxic effects even at the highest experimental concentration of 1000 μg / mL (Fig. 3e). Therefore, these results indicate that EMS-T pork belly has the potential to reduce the risk of GC by selectively inducing apoptosis in GC cells while preserving normal gastric cells.

[0061] Figure 4 is an explanatory diagram for Experimental Example 2.

[0062] Figures 4a to 4c are explanatory diagrams showing the effects of EMS-T and EMS-UT on the expression of apoptosis genes in pork belly.

[0063] Quantitative Reverse Transcription Polymerase Chain Reaction (qRT-PCR)

[0064] qRT-PCR was performed to quantify the expression of apoptosis-related genes (BAX, BCL2, CASP3, and CASP9) in KATO-III cells treated with various concentrations of EMS-T and EMS-UT pork extracts (250 and 500 μg / mL). Total RNA was extracted using the TRIzol reagent kit according to the manufacturer's instructions, and 500 ng of RNA was reverse transcribed into single-stranded cDNA using AmfiRivert cDNA Synthesis Platinum Enzyme Mix. The reaction was performed on a PCR Thermal Cycler Dice Gradient. Then, qRT-PCT analysis was conducted using the CFX96™ Real-Time RT-PCT System with the SYBR®Premix Ex TaqII RT-PCT Kit (Country). For the reaction assay, 50 ng of cDNA was used in a 20-μL reaction volume with AmfiSure qGreen Q-PCR Master Mix. GAPDH was used as a housekeeping gene for normalization.

[0065] <Analysis of Apoptosis Gene Expression>

[0066] In this experimental example, to determine whether EMS treatment triggers apoptosis in KATO-III, the gene expression of apoptosis inducers and caspases was analyzed following treatment with EMS-T and EMS-UT pork belly (Figs. 4a to 4c). The mRNA expression levels of Caspase 3 (CASP3) and Caspase 9 (CASP9) and the BAX / BCL2 ratio were measured in KATO-III GC cells treated with EMS-T and EMS-UT pork extracts at concentrations of 250 and 500 μg / mL. As a result, CASP3 expression was found to be increased in KATO-III cells treated with EMS-T pork belly extract compared to those treated with EMS-UT pork belly extract at both 250 and 500 μg / mL concentrations (Fig. 4a). A similar increasing trend was observed for CASP9 as well; that is, treatment with EMS-T extract consistently increased gene expression at both dosages, whereas treatment with EMS-UT meat extract showed increased expression at a concentration of 500 μg / mL (Fig. 4b).

[0067] In addition, the EMS-T pork extract led to a significant increase in the BAX / BCL2 ratio. This contrasts with the EMS-UT extract treatment, which showed a decreased BAX / BCL2 ratio (Fig. 4c).

[0068] The BCL2 family regulates mitochondrial membrane permeability and inactivates pro-apoptotic protein (BAX). Downregulation of BCL2 can activate BAX activity and increase mitochondrial membrane permeability.

[0069] Therefore, an increased BAX / BCL2 ratio indicates an increase in the apoptosis rate. Thus, treatment with EMS-T pork belly extract indicates an increased apoptosis rate in KATO-III GC cells compared to treatment with EMS-UT pork belly extract.

[0071] Figure 5 is an explanatory diagram for Experimental Example 3.

[0072] Figures 5a to 5e are explanatory diagrams regarding differentially expressed genes (DEGs) in KATO-III treated with EMS-T and EMS-UT pork belly extracts. Figures 5a and 5b show volcano plots of DEGs in the EMS-T and EMS-UT groups, respectively. Figure 5c shows the total number of upregulated and downregulated genes, and Figure 5d shows a Venn diagram of common DEGs and unique DEGs in the EMS-T and EMS-UT groups. Figure 5e compares the expression of common DEGs in KATO-III cells treated with EMS-T and EMS-UT pork extracts.

[0073] In this experimental example, RNA-seq analysis was performed to investigate changes in gene expression in KATO-III cells treated with EMS-T and EMS-UT pork belly extracts.

[0074] <RNA 시퀀싱 및 분석을 위한 RNA 추출>

[0075] KATO-III cells were cultured in 6-well plates and exposed to 250 μg / mL of EMS-T or EMS-UT pork extract for 24 hours. A control group not treated with pork extract was also prepared. Total RNA was isolated using the TRIzol kit according to the manufacturer's instructions. The purity of the isolated RNA was evaluated using a NanoDrop 1000 spectrometer (Thermo Fisher Scientific, Waltham, MA, USA) and an Agilent 2100 Bioanalyzer (Agilent Technologies, USA). The isolated RNA samples were then sequenced. For RNA sequencing, libraries for the control group (no pork extract) and the treatment groups (EMS-T and EMS-UT pork) were constructed using the NovaSeq platform according to the manufacturer's protocol (Macrogen, South Korea).

[0076] <KATO-III 세포에서 EMS-T 및 EMS-UT 돼지 삼겹살 추출물의 DEGs 분석>

[0077] In this experimental example, an RNA-seq library was prepared to generate transcriptome profiles of the samples, and genes (DEGs) that were expressed significantly differently between the control and treatment group samples were identified. The purpose of this experimental example is to identify DEGs related to GC. As a result of the analysis, a total of 319 DEGs were identified in cells treated with EMS-T meat extract compared to the control group (untreated with meat), whereas 400 DEGs were identified in cells treated with EMS-UT meat extract (Figs. 5a and 5b). In Figs. 5a through 5e, red indicates upregulated genes, blue indicates downregulated genes, and gray indicates insignificant genes. The bar chart shown in Fig. 5c illustrates the regulatory patterns of these DEGs. Specifically, 100 genes were upregulated and 219 genes were downregulated due to treatment with EMS-T meat extract. In contrast, the results of EMS-UT meat extract treatment showed that 142 genes were upregulated and 258 genes were downregulated (Fig. 5c). The Venn diagram in Fig. 5d shows 183 common DEGs between the EMS-T and EMS-UT groups, 136 unique DEGs in the EMS-UT meat group, and 217 unique DEGs in the EMS-T meat group. The gene expression levels of these common DEGs did not differ significantly between the EMS-T and EMS-UT groups (Fig. 5e). Based on these findings, the 217 unique DEGs identified in the EMS-T group were selected to further investigate the effect of EMS treatment on gene regulation in KATO-III cells.

[0079] Figure 6 is an explanatory diagram of Experimental Example 4.

[0080] This is the result of differential expression analysis of 217 novel DEGs identified after treatment with EMS-T meat extract in KATO-III cells.

[0081] <EMS-T 고기 추출물로 처리된 세포에서 DEGs의 발현 분석>

[0082] In this experimental example, to investigate changes in expression, differential expression analysis of 217 novel DEGs identified following treatment with EMS-T meat extract in KATO-III cells was performed.

[0083] Of the 217 identified DEGs, 82 showed increased expression levels, while 135 showed decreased expression levels (Fig. 6). Among these, COLEC10 was found to be the most highly upregulated gene, and CHFR was identified as the most notably downregulated gene in the dataset. These specific DEGs were selected for further analysis to understand their potential implications in the context of their roles and their impact on EMS-T and GC.

[0085] Figure 7 is an explanatory diagram for Experimental Example 5.

[0086] This is the result of the enrichment analysis of unique DEGs identified in EMS-T pork belly treatment samples.

[0087] In this experimental example, an analysis of the abundance of unique DEGs identified in EMS-T-treated pork belly samples was performed. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis identified the MAPK signaling pathway, lipid and atherosclerosis, spinocerebellar ataxia, NOD-like receptor signaling pathway, and legionellosis as the top five abundant pathways. These pathways are important for regulating various cellular processes involved in cancer progression and prevention.

[0088] In addition, gene ontology analysis revealed that DEGs play a notable role in specific biological processes, cellular components, and molecular functions, including cilia assembly (biological process), platelet dense tubular network membrane (cellular component), and CTEP activator activity in the process of apoptosis (molecular function) (Fig. 7).

[0089] The regulation of these signaling pathways by treatment with EMS-T meat extract suggests a potential mechanism for the inhibition and prevention of cancer progression. The seven genes critically involved in the regulation of the MAPK signaling pathway are dual specificity phosphatase 5 (DUSP5), mitogen-activated protein kinase kinase 2 (MAP4K2), transforming growth factor beta 3 (TGFB3), calcium voltage-gated channel assistant subunit alpha2 delta 2 (CACNA2D2), differentiation cluster 14 (CD14), calcium voltage-gated channel subunit alpha1 H (CACNA1H), and epiregulin (EREG). Analysis results showed that MAP4K2, TGFB3, CD14, and CACNA1H were significantly downregulated in cells treated with EMS-T pork extract, while DUSP5, CACNA2D2, and EREG were upregulated upon treatment with EMS-T pork extract.

[0090] These differential expression patterns suggest a complex regulatory mechanism of the MAPK pathway in GC cells in response to EMS-T pork extract treatment. These genes were selected and further analyzed for protein-protein interactions, regulatory biomolecules, and transcriptional expression in GC cells.

[0092] Figure 8 is an explanatory diagram of Experimental Example 6.

[0093] Figures 8a through 8c illustrate the interactions of DEG regulators in the MAPK signaling pathway. Figure 8a shows a protein-protein interaction network for seven DEGs. Figure 8b shows a gene-miRNA interaction network schematically illustrating the interactions between the identified DEGs and miRNAs. Figure 8c shows a gene-transcription factor (TF) interaction network illustrating the interactions between DEGs and TFs.

[0094] Analysis of protein-protein, miRNA, and transcription factor (TF) interactions in genes regulating the MAPK signaling pathway

[0095] In this experimental example, the interactions of seven key proteins (DUSP5, MAP4K2, TGFB3, CACNA2D2, CD14, CACNA1H, and EREG) associated with the MAPK signaling pathway were comprehensively mapped using NetworkAnalyst. As a result, 781 proteins interacting with these seven proteins were identified. Based on degree centrality, the top 50 interacting proteins were visualized using the cytoHubba package in Cytoscape, and these protein-protein interaction networks were constructed for the seven DEGs using the STRING database with a confidence level of 500 (Fig. 8a).

[0096] Among the seven core proteins, TGFB3 was found to play a pivotal role in this network as the most connected and interacting protein. Conversely, MAP 4K 2 was the least connected protein in this interaction network.

[0097] In addition, miRNAs and TFs that could potentially regulate the expression of these MAPK pathway proteins were also analyzed. A total of 312 miRNAs were found to regulate the MAPK signaling pathway. DUSP5 exhibited exceptional connectivity with the top 50 miRNAs, suggesting a notable regulatory role in the MAPK signaling pathway (Fig. 8b). In contrast, CD14 showed the lowest number of RNA interactions.

[0098] In addition, the seven core proteins interacted with 40 TFs along with CACNA1H, the most closely linked protein, indicating broad regulatory potential (Fig. 8c). In contrast, TGFB3 was found to have the fewest connections with TFs, implying a potentially distinct regulatory mechanism compared to the other analyzed proteins. These findings highlight the complex regulatory network involving protein-protein interactions, miRNAs, and TFs within the MAPK signaling pathway regulatory proteins.

[0100] Figure 9 is an explanatory diagram of Experimental Example 7.

[0101] Figures 9a to 9f show the transcriptional analysis results of seven regulatory genes of the MAPK signaling pathway in healthy control groups and cancer patients.

[0102] Transcriptional levels of genes regulating the MAPK signaling pathway in GC cells

[0103] Using the UALCAN server, transcriptional expression levels of genes associated with the MAPK signaling pathway were investigated through transcriptome analysis in GC. Comprehensive analysis revealed notable regulatory dysfunctions in several key genes.

[0104] Specifically, the expression levels of MAP4K2, TGFB3, CD14, and EREG were significantly upregulated in GC patients compared to healthy controls (Figs. 9b, 9c, 9e, and 9g). This upregulation suggests a potential role in promoting tumor formation and GC progression. Conversely, DUSP5, CACNA2D2, and CACNA1H were significantly downregulated in GC patients compared to healthy controls (Figs. 9a, 9d, and 9f), suggesting that these genes may contribute to impaired regulatory mechanisms that normally inhibit cancer development.

[0105] In the figure above, the blue bars represent the expression levels of healthy patients and the red bars represent the expression levels of cancer patients; statistical significance was evaluated by comparing the expression levels between cancer patients and healthy controls.

[0107] Figure 10 is an explanatory diagram of Experimental Example 8.

[0108] Figures 10a to 10g show the results of RNA sequencing analysis of MAPK signaling pathway regulators treated with EMS-T pork extract.

[0109] Analysis of MAPK Signaling Pathway Regulating Gene Expression Following Treatment with EMS-T Pork Extract in KATO-III Cells

[0110] In this experimental example, RNA-seq analysis of gene expression related to the MAPK signaling pathway in KATO-III cells was performed following treatment with EMS-T pork extract. Figures 10a to 10g show the results of RNA sequencing analysis of MAPK signaling pathway regulators following treatment with EMS-T pork belly extract, and the mRNA expression levels of DUSP5, MAP4K2, TGFB3, CACNA2D2, CD14, CACNA1H, and EREG are indicated, respectively.

[0111] Additionally, red bars represent KATO-III cells treated with EMS-T pork extract, and blue bars represent untreated KATO-III cells. Statistical significance was evaluated by comparing KATO-III cells treated with EMS-T pork extract with untreated KATO-III cells. The experimental results revealed differential expression of several key regulators. DUSP5 and CACNA2D2 were downregulated in cancer cells after treatment with EMS pork, and their expression levels significantly increased by 1.21-fold and 1.11-fold, respectively (Figs. 10a and 10d).

[0112] In contrast, MAP4K2, TGFB3, and CD14 were upregulated after post-treatment with EMS-T pork extract, and their expression levels decreased by -1.26-, -1.21-, and -1.12-, respectively (Figs. 10b, 10c, and 10e). Notably, there was no significant change in the expression of CACNA1H and EREG despite treatment with EMS-T pork extract (Figs. 10f and 10g). These results suggest that EMS-T pork extract may potentially affect the behavior of cancer cells by regulating the expression of important MAPK pathway regulators.

Claims

Claim 1 A server (100) storing specific wave information that activates the cellular function of food; and a food activation system (400) that, while food is placed inside, receives the specific wave information from the server (100) and transfers it to the food inside to activate the cellular function of the food; wherein a first terminal (200) is connected to the server (100) and a second terminal (300) is connected to the food activation system (400); and when an activation operation of food is to be performed, the second terminal (300) is connected to the first terminal (200) for a certain period of time; A method for enhancing the characteristics of food by transmitting wave information stored in a server through a terminal to promote the activation of cell functions of food, characterized in that the first terminal (200) converts specific wave information stored in the server (100) into the form of a communication signal and transmits it to the second terminal (300), and the second terminal (300) transmits the received communication signal into the food in the form of the frequency of a specific wave to promote the activation of cell functions of food within the food activation system (400). Claim 2 A method for enhancing the characteristics of a food by transmitting wave information stored in a server through a terminal to promote the activation of cell functions of the food, wherein, in claim 1, the specific wave information stored in the server (100) is composed of the Schumann resonance frequency (7.83 Hz), which is the resonance frequency of the Earth. Claim 3 A method for enhancing the characteristics of a food by transmitting wave information stored on a server through a terminal, wherein, in paragraph 2, the specific wave information is converted into a DC 5V voltage and a 10mA current, thereby promoting the activation of cell functions of the food. Claim 4 A method for enhancing the characteristics of a food by transmitting wave information stored in a server through a terminal to promote the activation of cell functions of the food, characterized in that, in paragraph 2, the specific wave information stored in the server (100) is converted into a DC 5-12V voltage and a current of 10-25mA. Claim 5 A method for enhancing the characteristics of food by transmitting wave information stored in a server through a terminal to promote the activation of cell functions of food, characterized in that, in any one of paragraphs 2 to 4, the food in the food activation system (400) is meat. Claim 6 A method for enhancing the characteristics of a food by transmitting wave information stored in a server through a terminal to promote the activation of cell functions of the food, characterized in that, in claim 5, the food in the food activation system (400) is pork.

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