Novel Approaches to Reducing Gastric Cancer Risk through Electromagnetic Signal Treatment of Pork Meat and Its Effects on MAPK Pathway Modulation

Our study investigated the effects of electromagnetic signal (EMS) exposure on pork meat, aiming to explore its potential to enhance food quality and reduce risk factors associated with gastric cancer (GC). Using a transcriptomic approach, we analyzed the RNA-sequencing data from pork meat treated with EMS. The study includes six samples: two from EMS-treated (EMS-T), two from EMS-untreated (EMS-UT), and two from the control group. The RNA-seq data are paired-end, with reads representing both the forward (1) and reverse (2) strands. Differentially expressed genes (DEGs) were identified by comparing EMS-T vs. Control and EMS-UT vs. Control groups. The raw RNA-sequencing data and DEGs have been deposited for further analysis.本研究探究了电磁信号（electromagnetic signal, EMS）暴露对猪肉的影响，旨在探索其改善食品品质、降低胃癌（gastric cancer, GC）相关风险因素的潜在可能。本研究采用转录组学方法，对经EMS处理的猪肉样本的RNA测序数据进行了分析。本次研究共包含6个样本：2个EMS处理组（EMS-T）、2个EMS未处理组（EMS-UT）以及2个对照组。该RNA-seq数据为双端测序数据，其测序reads可分别对应正向链（1）与反向链（2）。通过对比EMS-T组与对照组、EMS-UT组与对照组的基因表达谱，我们鉴定得到差异表达基因（differentially expressed genes, DEGs）。原始RNA测序数据与差异表达基因数据已提交存档，以供后续研究分析使用。