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Levels of Plasma Glucose and Lipid in Rats Fed Bread Supplemented with Natural Extracts (천연추출물이 첨가된 식빵을 섭취한 흰쥐의 혈당 및 지질수준에 미치는 영향)

  • Kim, Se-Wook;Han, Ah-Ram;Chun, Su-Hyun;Nam, Mi-Hyun;Hong, Chung-Oui;Kim, Bok Hee;Kim, Tae Cheol;Lee, Kwang-Won
    • Korean Journal of Food Science and Technology
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    • v.48 no.1
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    • pp.77-85
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    • 2016
  • In this study, 4-week-old rats were fed bread supplemented with Terminalia chebula (TC), Plantago asiatica (PA), Linder obtusiloba (LO), and Capsosiphon fulvescens (CF) ethanol extracts, to determine the decrease in blood glucose levels, as well as the anti-inflammatory and lipid-enhancing effects. Previous studies have demonstrated the antioxidative effects of these ethanol extracts. After sacrifice, the liver tissue, whole blood, and serum samples were collected for biochemical analysis. The results showed a significant decrease in blood glucose level, lipid peroxidation, malondialdehyde (MDA) level, HbA1c level, total cholesterol, and low-density lipoprotein (LDL)-cholesterol (p<0.05) and an increase in high-density lipoprotein (HDL)-cholesterol level in rats fed bread supplemented with LO and CF ethanol extracts (p<0.05). Therefore, the results of this study demonstrate that bread supplemented with LO and CF ethanol extracts can potentially affect the blood glucose level and lead to lipid enhancement.

Effects of Chitosan with Different Molecular Weight and Nitrite Addition on the Residual Nitrite Contents and Self-life of Emulsified Sausage during Cold Storage (분자량이 다른 키토산과 아질산염 첨가가 유화형 소시지의 냉장 저장 중 아질산염잔존량 및 저장성에 미치는 영향)

  • Park, Woong-Yeoul;Kim, Young-Jik
    • Food Science of Animal Resources
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    • v.30 no.2
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    • pp.269-276
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    • 2010
  • The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecular weight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5% 50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and 0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreased residual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to the addition of chitosan and nitrite relative to the control (p<0.05). T5 was redder than the control (higher CIE$a^*$) at 30 d; however, no difference in the CIE $L^*$ and $b^*$ values was observed. T5 was significantly (p<0.05) more effective at delaying lipid oxidation when compared to the other treatment groups. T5 presented TPC that was significantly lower (p<0.05) than the other groups after three days of storage. In addition, the use of chitosan and nitrite in combination had much better antioxidant and antimicrobial effectiveness than other treatment groups. In conclusion, this study demonstrates that the addition of 0.5% 200 kDa chitosan and 150 ppm nitrite in combination with emulsified sausages tended to improve antioxidative and antimicrobial effects during storage when compared to other treatment groups.

Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein (기계발골계육 회수단백질을 활용한 돈육 소시지의 품질 및 저장성 향상을 위한 동충하초, 누에고치 및 Conjugated Linoleic Acid의 첨가 효과)

  • Jin, Sang-Keun;Kim, Il-Suk;Kang, Suk-Nam;Hur, In-Chul;Choi, Seung-Yun;Kang, Sang-Ha;Yang, Han-Sul;Joo, Seon-Tea;Park, Gu-Boo
    • Food Science of Animal Resources
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    • v.30 no.2
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    • pp.243-251
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    • 2010
  • This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

Nutritive Effects of Feeding Rice Diet Mixed with Barley and/or Millet on the Growth Rate and Biological Availability of Some Nutrients by Albino rats (보리와 속(粟)의 혼식(混食)이 성장기(成長期) 백서(白鼠)에 미치는 영양효과(營養效果))

  • Ha, C.J.;Hyun, K.S.;Han, I.K.
    • Journal of Nutrition and Health
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    • v.9 no.3
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    • pp.1-7
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    • 1976
  • This study was carried out to observe the nutritive effects of feeding rice diet and rice diet mixed with barley or millet, or both on the growth rate and biological availability of some nutrients by albino rats. The experimental diets were prepared on the basis of isocaloric and isonitrogenous containing 357 kcal of energy and 12g of protein per 100g of diet. The experimental animals weighing about 66g of both sexes were fed on 7 kinds of diets such as control diet, rice (100%) diet, rice (70%)+barley (30%) diet, rice (70%)+millet (30%) diet, rice (70%)+barley (20%)+millet (10%) diet, rice (70%)+barley (15%)+millet (15%) diet, and rice (70%)+barley (10%)+millet (20%) diet for 7 weeks. The results obtained are summarized as follows; 1. The gain in body weight was higher for barley and/or millet mixed with rice diet groups than rice diet group with no statistical difference. 2. Although there was no difference in the amount of food consumed by experimental groups, the food efficiency ratio was sightly higher for the miked diet groups than rice atone diet group. 3. The protein efficiency ratio was also higher for barley and millet miked with rice diet groups than rice diet group, although statistical significance was not found. 4. Apparent digestibility of protein of rice diet group was significantly (P<0.01) higher than any other diet group. Although there was no remarkable difference between mixed diet group was found, the apparent digestibility of protein tended to increase when rats were fed on the barley and millet mixed with rice diet. Apparent biological value (p<0.05) and net protein utilization (p<0.01) were also significantly higher for the groups fed mixed diet with barley and/or millet than rice diet group, and those for millet alone mixed diet were slightly lower. 5. The content of total nitrogen in the liver and of protein in serum were not significantly different among experimental groups. It may be concluded from the above results that an adequate supplementation of rice with other cereals and mixing ratio of other cereals to rice were important for the efficient utilization of protein in total diet.

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Effect of cooling rate on precipitation hardening of a Pd-Cu-Ga-Zn metal-ceramic alloy during porcelain firing simulation (금속-세라믹용 Pd-Cu-Ga-Zn계 합금의 모의 소성 시 냉각 속도가 석출 경화에 미치는 영향)

  • Kim, Min-Jung;Shin, Hye-Jeong;Kwon, Yong-Hoon;Kim, Hyung-Il;Seol, Hyo-Joung
    • Korean Journal of Dental Materials
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    • v.44 no.3
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    • pp.207-216
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    • 2017
  • The effect of cooling rate on precipitation hardening of a Pd-Cu-Ga-Zn metal-ceramic alloy during porcelain firing simulation was investigated and the following results were obtained. When the cooling rate was fast (Stage 0), the hardness of the alloy increased at each firing step and the high hardness value was maintained. When the cooling rate was slow (Stage 3), the hardness was the highest at the first stage of the firing, but the final hardness of the alloy after complete firing was lower. The increase in hardness of the specimens cooled at the cooling rate of Stage 0 after each firing step was caused by precipitation hardening. The decrease in hardness of the specimens cooled at the cooling rate of Stage 3 after each firing step was attributed to the coarsening of the spot-like precipitates formed in the matrix and plate-like precipitates. The matrix and the plate-like precipitates were composed of the $Pd_2(Cu,Ga,Zn)$ phase of CsCl-type, and the particle-like structure was composed of the Pd-rich ${\alpha}$-phase of face-centered cubic structure. Through the porcelain firing process, Cu, Ga, and Zn, which were dissolved in Pd-rich ${\alpha}$ particles, precipitated with Pd, resulting in the phase separation of the Pd-rich ${\alpha}$ particles into the Pd-rich ${\alpha}^{\prime}$ particles and ${\beta}^{\prime}$ precipitates composed of $Pd_2(Cu,Ga,Zn)$. These results suggested that the durability of the final prosthesis made of the Pd-Cu-Ga-Zn alloy can be improved when the cooling rate is fast during porcelain firing simulation.

Effects of Semolina on Quality Characteristics of the Rice Noddles (세몰리나 첨가가 쌀국수의 품질특성에 미치는 영향)

  • Kim, Byong Ki;Park, Jung Eun;Zu, Genuine
    • Food Engineering Progress
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    • v.15 no.1
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    • pp.56-63
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    • 2011
  • Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

A study on improvement of regular survey system of state-designated movable cultural heritage (국가지정 동산문화재의 정기조사제도 개선방안 연구)

  • Lee, Jong-Suk;Kim, Chang-Gyoo
    • Korean Journal of Heritage: History & Science
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    • v.51 no.4
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    • pp.146-169
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    • 2018
  • Artificial or natural artifacts, which have historical, artistic, academic or scenic value as national, ethnic or global assets, are designated as "cultural heritages" under the Act on the Protection of Cultural Heritage. Cultural heritages can be divided into tangible cultural heritages, intangible cultural heritages, and monument and folklore heritages. In addition, depending on the object of designation, a cultural heritage can be designated either as a city or a provincial cultural heritage or a cultural heritage material, by a city mayor or provincial governor, and as a state-designated heritage by the administrator of the Cultural heritage Administration. The regular survey is a part of the policy for the preservation and management of state-designated heritages, which requires that surveys be undertaken every three to five years for the preservation, repair and maintenance of cultural heritages. It was stipulated in the Act on the Protection of Cultural Heritage in 2006, and since then has substantially contributed to the preservation and management of state-designated heritages based on the identification of damage to cultural heritages and the application of appropriate treatment measures. However, some parts of the guidelines on the regular survey, legislated in 2006, occasionally give rise to confusion in managing the regular survey system of state-designated movable cultural heritages, and need to be modified to facilitate the systematic management and improvement of the regular survey system. This study attempts to analyze the structure and operation of the regular survey system of state-designated movable cultural heritages, and proposes plans for improving the way of specifying each department which leads, manages and executes the regular survey, the process of entrusting the survey, and its guidelines and forms. I hope that these plans concerning the regular survey of state-designated movable cultural heritages will contribute to improving the quality and management of the system.

Ginsenosides from the fruits of Panax ginseng and their cytotoxic effects on human cancer cell lines (인삼(Panax ginseng) 열매로부터 분리한 ginsenoside의 동정 및 암세포독성 효과)

  • Gwag, Jung Eun;Lee, Yeong-Geun;Hwang-Bo, Jeon;Kim, Hyoung-Geun;Oh, Seon Min;Lee, Dae Young;Baek, Nam-In
    • Journal of Applied Biological Chemistry
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    • v.61 no.4
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    • pp.371-377
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    • 2018
  • The fruits of Panax ginseng were extracted with 80% aqueous MeOH and the concentrates were partitioned into EtOAc, n-BuOH, and $H_2O$ fractions. The repeated $SiO_2$ and octadecyl $SiO_2$ column chromatographies for the EtOAc fraction led to isolation of five ginsenosides. The chemical structures of these compounds were determined as ginsenoside F1 (1), ginsenoside F2 (2), ginsenoside F3 (3), ginsenoside Ia (4), notoginsenoside Fe (5) based on spectroscopic analyses including nuclear magnetic resonance, MS, and infrared. Compounds 2-5 were isolated for the first time from the fruits of P. ginseng in this study. All isolated compounds were evaluated for cytotoxic activities against human cancer cell lines such as HCT-116, SK-OV-3, human cervix adenocarcinoma (HeLa), HepG2, and SK-MEL-5. Among them compounds 2, 4, and 5 showed significant cytotoxicity on cancer cells. Compound 2 exhibited cytotoxicity on SK-MEL-5, HepG2, and HeLa cells with $IC_{50}$ values of 82.8, 86.8, and $78.3{\mu}M$, respectively. Compound 4 showed cytotoxicity on HCT-116, SK-MEL-5, SK-OV-3, HepG2, and HeLa cells with $IC_{50}$ values of 24.5, 25.4, 26.3, 22.0, and $24.9{\mu}M$, respectively. Compound 5 did on SK-MEL-5 cell with $IC_{50}$ value of $81.7{\mu}M$. The cytotoxicity of ginsenoside 2, 4, and 5 isolated from the fruits of Panax ginseng showed strong inhibition effect against on cancer cells, all of which have a glucopyranosyl moiety on C-3.

Floristic Composition, Structure, and Dynamics of Koelreuteria paniculata Communities in Daegu City (대구시 자생 모감주나무군락의 종조성, 구조 및 동태)

  • Kim, Jun-Soo;Cho, Joon-Hee;Kim, Hak-Yun;Cho, Hyun-Je
    • Journal of Korean Society of Forest Science
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    • v.108 no.2
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    • pp.168-176
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    • 2019
  • To understand the floristic composition, vegetation structure, and population dynamics of Koelreuteria paniculata communities, which are native to Daegu, South Korea, a field survey was conducted in July 2018 using phytosociological and complete enumeration methods. Based on information on vegetation and trees of >5 cm diameter at breast height collected during the field survey, we classified the community types by species composition and analyzed their vegetation strata, relative importance value (MIV), life forms, species diversity, and population structure. The community was divided into the following three types: Ulmus parvifolia-Vitex negundo var. incisa subcommunity, Securinega suffruticosa subcommunity, and Clematis apiifolia community. The vegetation unit system was organized into one community group, two communities, and two subcommunities. Vegetation coverage of the tree layer was >85%, while the herbaceous layer was <10%. MIV of K. paniculata appeared to be extremely high within all vegetation strata, with 94.3 of the tree layer, 81.6 of the subtree layer, 75.5 of the shrub layer, and 60.0 of the herbaceous layer. The species diversity (H') was significantly different among the community types, and the C. apiifolia community (2.062) was approximately four times higher than the S. suffruticosa subcommunity (0.547). The overall representative life form types were "$MM-R_5-D_4{\cdot}D_2-e$,", but there were some differences in the disseminule form among the community types. The population structure of K. paniculata showed the reverse J-shaped distribution with a high density of young individuals and low density of larger individuals among all three community types, and because no plant species within the lower vegetation could replace K. paniculata, it was considered to be a sustainable population.

This Study of the Arms Used in the Three Kingdoms (삼국시대(三國時代) 병기체제(兵器體制)의 연구(硏究))

  • Kim, sung-tae
    • Korean Journal of Heritage: History & Science
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    • v.34
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    • pp.20-58
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    • 2001
  • In order to unravel the characteristics of arms used in the 'Three Kingdoms,' Kokuryo, Silla and Paikje. the classification and the developing procedures of the arms should be first discussed. At first, the basic arms of the soldiers of Three Kingdoms were iron swords, iron spearheads, and bows. During that period, swords attached a ring pommel were commonly used. But after 5A. D. a sword with a decoration pommel appeared. Infantry generally used iron spearheads. From the late 4A. D. the long spearheads were broadly used in cavalry battles. In the late 6A. D. infantry mainly used long spearheads, and this resulted in the foundation of long spearheads units. There were two kinds of bows: Short Bow whose arch is small and Long Bow whose arch is long. It is known that the Short Bow was widely used in Kokuryo and Paikje up to 5A. D. In the early era, infantry used Long Bow, yet it was vastly used after 6A. D. when a castle's strategical value was great and defending a castle was. significant. Above mentioned, as basic combat weapons, iron spearhead and bow were fundamental. In particular, the spearhead was the essential weapon to a soldier. Yet, arrow gun and hook-shape cutters were important weapons. Especially, after 6A.D., when a castle became strategically pivotal in military, the arrow gun became the important weapon. This resulted in the foundation of arrow gun units. Hook-shape cutters were used to snatch horsemen or to climb up to fall the castle. Yet, the cutter was not the Three Kingodoms' basic weapon. In addition, the three stages of arms development in the Three Kingdoms are formation stage, development stage, and settlement stage. The formation stage was the period when premitive military unit appeared in the Three Kingdoms. It ranged from 1B. C. to the mid 3A. D. At that time according to regions. there were two weapon systems operating: North area including Kokuryo and the northern part of Paikje and South area including Silla, Kaya and the southern part of Paikje. ln North area a sword with a ring attached at the end of the holder, iron spear with neck and mid-size flat holder and iron arrowhead with an extension to fix, were used. In this period, during a war calvary units were mostly used and their weapon systems seemed possibly to succeed in that of Kochosun. In the development stage, when LoLang's influence on surroundings became weak, Koguryo, Paikjae and Silla had directly contacted each other. In the late 3A.D. to the early 6A.D., Silla achieved a drastic improvement in weapon system. This was the period when Kokuryo played a leading role in arms race. Kokuryo's arms manufacturing techniques passed onto Silla, Kaya and Paikje. In combat strategy a joint operation between infantry and calvary prevailed even if their military tactics were different. In a calvary battle heavily armed horsemen played import roles at this period. The horsemen and even horses were heavily guarded with iron armors. After all, the appearance of fully armed horsemen implies the very need of powerful destructive forces in weapon system. At that time, basic weapons were a big sword with a ring attached at the end of the holder, swallow's tail-shape spear with neck, and iron spearhead with neck and an extension. The settlement stage began at the mid 6A.D., when it was the revolutionary period in the arms development history. Of course, actual proofs and picture documents were not sufficient enough to penetrate full scale of the weapon system. But, according to historical circumstances and historic records, it is very certain that this period was the peak in arms development. In this period special military units, such as infantry-calvary companies, Archery units and Long spear units, that executed particular duties with special weapons, were founded. This became the characteristics of the settlement stage.