• Preventive Nutrition and Food Science
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• 제21권3호
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• pp.281-288
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• 2016

This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant capacity in juvenile rainbow trout. Four experimental diets were formulated to contain 0, 50, 75, and 100 mg/kg astaxanthin (designed as AX0, AX50, AX75, and AX100). Each diet was fed to triplicate groups of fish (18.5 g/fish) for 10 weeks. Growth performance and muscle composition of fish were not affected by dietary astaxanthin levels. Total carotenoid concentration in the muscle of fish fed the AX50 diet was higher than that of fish fed the AX0 diet, but no significant differences were observed between these fish and those fed the AX75 and AX100 diets. Muscle astaxanthin content increased with increased astaxanthin in the diet. Deposition of astaxanthin in the flesh resulted in a decrease in lightness and an increase in redness and yellowness. The fillets from trout fed the AX75 diet had significantly lower lightness than trout fed the AX50 and AX100 diets. Fish fed the AX50 and AX75 diets showed significantly lower catalase activity than those fed the control diet. Total antioxidant status increased significantly in all astaxanthin supplemented groups when compared to the control group. Superoxide dismutase activity was significantly decreased in fish fed the AX50 diet compared to fish fed the AX0 diet. These findings suggest that while fillet pigmentation increased with increasing dietary astaxanthin concentration, indices of fish antioxidant capacity may not be affected in a dose dependent manner.

• Journal of Ginseng Research
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• 제13권1호
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• pp.98-104
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• 1989

In order to determine the specific active oxygen species directly related to chlorophyll bleaching in the leaf-burning disease, we investigated the effects of singlet oxygen (1O2), superoxide radical (O2-), and hydrogen Peroxide (H2O2) on isolated chloroplast suspension and leaf discs from Panax ginseng C.A. Meyer. When the singlet oxygen was added to the chloroplast suspension, the chlorophyll and carotenoid contents were decreased by more than 809), similar to treatment with high light intensity (100 KLux). We assumed that the conversion of dioxygen (O2) produced either in photolysis or in breakdown of hydrogen peroxide to singlet oxygen resulted from photorespiration. On the basis of these experiments , :he inhibitory effects of active oxygen scavengers propylgallic acid (PGA), 2,5-ditetrabutyl hydroquinon (DBH), sodium pyrosulfate (SPS), and ascorbic acid (ABS) were examined. In chloroplast suspension all four scavengers inhibited chlorophyll bleaching by more than 75fl , and in the leaf discs the inhibition rates of SPS, PGA and ABS were 46%, 51%, and 96% respectively.

• 한국식물학회:학술대회논문집
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• 한국식물학회 1999년도 Proceedings of the 17th Symposium on Plant Biology Environmental Stress and Photosynthesis
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• pp.55-67
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• 1999

A puc -deleted cell of Rhodobacter sphaeroides grows with a doubling time longer than 160 h under the light-limiting photoheterotrophic ( 3 Watts [W]/㎡) conditions due to an absence of the peripheral light-harvesting B800-850 complex. A spontaneous fast-growing mutant, R.sphaeroides SK101 was ioslate dto have∼40-h doubling at 3 Watts/㎡, while the growth of the mutant was not distinguished from its parental strain during both aerobic and light-saturating photoheterotrphic (10W/㎡) growth. The B875 complex of SK101 under the light-limiting conditions was elevated by 20 to 30% compared with that of the puc -deleted cell, reflecting parallel increase of bacteriochlorophyll and carotenoid contents of the mutant. The formation of B875 complex of SK101 under the anaerobic dark conditions with dimethylsulfoxide was the same as that of the puc-deleted cell. suggesting that the mutation of SK101 result in the altered control of B875 complex formation by light. When puc is restored in SK101 , it is not B875 complex but B800-850 complex which formation is elevated. The mutation of SK101 affected the bchF transcription most drastically to show two to tenfold increase during both aerobic and photoheterotrophic growth. The mutated phenotype of SK101 was complemented with pW2, which contains approximately 100-kb HNA of the photosynthetic gene clusters. The complementing DNA was narrowed down to a 1.1-kb DNA containing orfQ and pufKBA . The mutation of SK101 appeared to be exerted through the mutation of the orfQ gene encoding a putative bacteriochlorophyll -mobilizing protein.

• Journal of Plant Biology
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• 제17권1호
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• pp.15-21
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• 1974

The most commonly grown economical and flue-cured tobacco cultivar Yellow Special A was used in pot-culture tests in order to study Ethrel (2-chloroethyl phosponic acid) effects on accelerating maturity of tobacco leaves in relation to the most adequate level of the chemical useful for field growing, nitrogen level in soil for the most pronounced response, and the most suitable spray period during the growth stages of pre-, post- and topping periods. The following conclusions, thus, were obtained from the present studies; 1. 500ppm Ethrel spray was reconfirmed to be adequate in the practical applications, although the extent of yellow-ripening of tobacco leaves was increased as the Ethrel level increased. The highest leevel treated resulted in causing chemically damaged lesions on leaves and early defoliation. 2. Ethrel-treated leaves showed deeper yellowish tinge to them than those without treatment, while different levels of the chemcial had less influence on the tinge. 3. An adequate level of nitrogen supply to plants favored the Ethrel response, whereas either very low or high level of nitrogen in the soil lowered the chemical effect on accelerating the yellow-ripening. When carbohydrates versus total nitrogen ratio became relatively high, the condition brought out some outstanding Ethrel effects. 4. Chlorophyll level of leaves increased as soil applications of nitrogen level increased, and that also increased carotenoid level of the tobacco leaves. Ethrel-treated leaves showed deeper orange tinge than those without treatment, while the highest level of nitrogen application showed the deepest orange tinge to tobacco leaves. 5. Pre-topping treatment (12 days before topping and flowering) resulted in almost no Ethrel response, and that treatment right on the day of topping, showed response of yellow-leaf ripening at nearly bottom-half leaves of a tobacco plant. The post-topping treatment (12 days after topping) made plants showing full response of Ethrel from bottom to the top leaves of tobacco plant in accelerating the leaf maturity. 6. The extent of Ethrel responses on accelerating yellow-ripening of tobacco leaves was discussed for the modifying influences brought about by certain environmental factors. Discussions were also made about the possible practical applications (particularly for pre-rice planting) and quality difference that may be caused by such growth environments.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.249-255
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• 2000

응고제의 종류에 따른 천연물 첨가 두부의 제조특성을 알아보았다. 수율과 물성, 관능검사결과 등을 고려한 결과 $MgCl_2$는 0.2%, $CaCl_2$ 0.4%, $CaSO_4$는 2.0%가 최적농도로 선택되었다. 또한 천연물 첨가농도는 당근 4%, 오이 10%, 시금치 1.0%, 녹차말차 0.05%를 최적농도로 선정하였다. GDL을 응고제로 사용한 천연물 첨가두부의 색도도 응고제의 종류에 따라서도 차이를 보이지 않았으며 두부의 물성에도 크게 영향을 미치지 않았다. 당근, 오이, 시금치 첨가두부에서 색소의 함량은 $MgCl_2$, $CaCl_2$를 응고제로 사용한 두부에서 함량이 높았으나 녹차 첨가두부의 polyphenol 함량은 $CaSO_4$, GDL를 응고제로 사용한 두부가 높은 값을 보였다.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.256-261
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• 2000

두부의 품질을 고급화하고 다양화하기 위한 방안의 하나로 천연물을 첨가한 두부를 제조하여 기능성의 부여와 함께 기호성을 향상할 수 있는 천연물 첨가두부를 제조하였다. 천연물로는 클로로필과 카로티노이드를 가지고 있는 당근과 오이, 시금치 그리고 카테킨등에 의한 기능성이 확인된 녹차를 천연 첨가물로 선정하였다. 천연물 첨가두부의 수율은 무첨가 두부에 비하여 감소되었으나 색상에 의한 기호성의 증대를 확인할 수 있었다. 천연물 첨가에 따라 두부의 조직특성은 큰 변화가 없었으나 기호도 향상의 효과가 있었다. 최적 첨가 농도는 당근 4%, 오이 10%, 시금치 1.0%, 녹차는 0.05%로 결정할 수 있었다. 저장 중 총균수의 변화는 시금치와 녹차 첨가두부가 저장초기 균의 생육을 저지하여 저장성이 있는 것으로 나타났다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.950-957
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• 2009

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study was conducted to investigate the effects of part vacuum treatment on MLK packed in a glass bottle during fermentation. There have been a few previous studies that examined the chemical and microbial changes during MLK fermentation. However, the major object of this study was to investigate the antioxidative activities of vacuum treated MLK. In this study, the antioxidative activity of vacuum treated mustard leaf Kimchi (VM) and control mustard leaf Kimchi (CM) were examined. VM and CM were fermented at $5^{\circ}C$ for 8 weeks. A model system was designed to evaluate the antioxidative activity of crude chlorophylls and carotenoids (CCC) extracts from Mustard leaf Kimchi. The oxidative reaction of the linoleic acid mixture system at $30^{\circ}C$ in the dark was quantified determining the peroxide value and conjugated dienoic acid content. The effect of the CCC extracts on lipid peroxidation in a rat liver homogenate was examined. Formation of lipid peroxides was estimated by the TBA value, and the CCC extracts were found to inhibit the TBA value. Chlorophyll a and b, and carotenoids, Which are the major components in the CCC extracts of Kimchi were isolated on a DEAE-sepharose CL-6B and Sepharose CL-6B column and TLC. The effects of chlorophyll a and b, caroteins on linoleic acid autoxidation were measured by determining the peroxide value. In addition, their effects on free radical scavenging were investigated by DPPH. In this assay, chlorophyll a showed the greatest antioxidative activity followed by chlorophyll b, and carotenoids. MLK contains a sufficient content of chlorophyll a and b, and carotenoid which have strong antioxidative activities.

• Journal of Plant Biology
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• 제35권1호
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• pp.1-8
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• 1992

Aphanothece속과 분류학적 특징이 유사한 남조식물 SG63을 대상으로 배양액의 NaCl과 $MgSO_4{\cdot}7H_2O$ 농도에 따른 최적 생리적 활성을 연구했다. SG63의 최고 성장률은 56%의 NaCl과 20%의 $MgSO_4{\cdot}7H_2O$ 농도의 배양액에서 각각 이루어졌다. 엽록소 a, phycocyanin과 수용성 단백질의 합성율은 두 무기염도에 따라 영향을 받았다. 특히, 엽록소 a와 phycocyanin의 농도는 NaCl 함량이 높은 배양액일수록 감소되었다. 남조식물 SG63의 carotenoid의 구성물질은 ${\beta}-carotene$, echinenone, zeaxanthin과 myxoxanthophyll이였다. 총단백질과 엽록소 a의 농도비율과 phycocyanin과 엽록소 a의 농도비율은 NaCl 함량에 비례하고 최고 성장률을 나타내는 20%의 $MgSO_4{\cdot}7H_2O$ 배양액에서 가장 높았다. 따라서 배양액내에 $MgSO_4{\cdot}7H_2O$의 함량이 높을수록 phycocyanin과 단백질합성을 촉진한다. 위의 결과는 앞으로 남조식물의 대체식품개발과 의약품의 개발을 위한 새로운 합성물질의 추출에 기여하기 위한 mass culture에 응용될 수 있다고 본다.

• 한국식품영양과학회지
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• 제27권1호
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• pp.1-9
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• 1998

This study was designed to determine the most suitable manufacturing conditions of stewed pumpkin juice(SPJ) in terms of nutrition and taste. Well ripened pumpkin was heated for 3, 4, 5, 6 and 7 hours in a pressure cooker and then extracted and packed in retort pouches. These were kept at 4$^{\circ}C$ and 28$^{\circ}C$ for 30 days, respectively and changes of the physicochemical components of SPJ were investigated. The free amino acid compositions of pumpkin and SPJ occupied asparagine, aspartic acid, glutamine, arginine and serine in increasing order of abundance. Except SPJ heated for 3 hours, SPJ stored at 28$^{\circ}C$ had the most abundant free amino acids, followed by SPJ stored at 4$^{\circ}C$, and SPJ not stored. The fatty acid composition of pumpkin occupied behenic acid, erucic acid, palmitic acid, linoleic acid, heneicosanoic aicd, in order of abundance. When SPJ was heated over 3 hours, palmitic acid and linolenic acid decreased greatly. SPJ stored at 4$^{\circ}C$ and 28$^{\circ}C$ increased contents of saturated fatty acids such as behenic acid, palmitic acid than SPJ not stored. As SPJ was heated for a long time, carotenoid was mostly destroyed and the Hunter "L", "a" and "b" values of SPJ decreased. Among the mineral constituents of SPJ, Na and Ca were dominantly occupied. It was found that the range of the total visible cell count was 3~4CFU/ml from the SPJ which was heated for 3 hours and it increased by 1$\times$109CFU/ml when the SPJ was stored at 28$^{\circ}C$. It seems that the contamination by microorganism have occurred at packing process. In sensory evaluation, the SPJ which was heated for 5 hours had the highest scores in overall preference, sweet smell and sweetness.ce, sweet smell and sweetness.

• 한국식품영양과학회지
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• 제16권3호
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• pp.21-25
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• 1987

온주(溫州)밀감 sac을 통조림 저장하기 위한 기초자료를 얻기 위하여 sac을 염소수에 침지하여 예비살균하고 밀봉전 살균온도가 저장중 sca에 미치는 영향을 검토하였다. sac의 당도, 산도 및 pH는 처리조건에 따라 큰 변화가 없었으나 염소처리에 의하여 sac의 파괴율은 저장초기에 증가하였으나 저장기간이 길어짐에 따라 평준화 되었다. 총 카로테노이드는 변화가 크지 않았으며, 총 비타민 C는 저장 3개월과 4개월 사이에 감소가 컸다. 환원형 비타민 C는 저장초기에, 산화형 비타민 C는 저장후기에 주로 감소하였다. 또한 비타민 C의 감소는 염소처리보다 살균온도 및 저장온도에 의해 더 큰 영향을 받은 것으로 보였다.