• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Korean Journal of Environmental Biology
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• v.18 no.3
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• pp.307-313
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• 2000

Aromatic hydrocarbons are known to be recalcitrant, so that they have been concerned as pollutant chemicals. Microorganisms play a major role in the breakdown and mineralization of these compounds. However, the kinetics of the biodegradation process may be much slower than desired from environmental consideration. The biodegradation of aromatic hydrocarbons is conducted by oxidation to produce catechol as a common intermediate which is metabolized for carbon and energy sources. In this study, a bacterial isolate capable of degrading several aromatic hydrocarbons was isolated from the contaminated wastewater of Yeocheon industrial complex. On the basis of biochemical characteristics and major cellular fatty acids, the isolate was identified as Pseudomonas putida Z104. The strain Z104 can utilize benzoate and catechol as the sole carbon and energy sources via a serial degradative pathway. The strain degraded actively 0.5 mM catechol in MM2 medium at pH 7.0 and 3$0^{\circ}C$.

• Toxicological Research
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• v.31 no.2
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• pp.173-180
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• 2015

Extract from Gryllus bimaculatus crickets inhibits oxidation at the DNA level, with reduced production of 8-hydroxy-2'-deoxyguanosine (8-OHdG). Microarray analyses were performed with a rat 28K cDNA clone set array to identify the gene expression profiles of aged (10 months old) Wistar Kyoto rats treated for one month with 100 mg/kg G. bimaculatus ethanol extract to assess the effects. The extract produced a meaningful anti-edema effect, evident by the inhibition of creatinine phosphokinase activity. The weights of abdominal and ovarian adipose tissues were reduced and the proportion of unsaturated fatty acids in adipose tissues was increased in an extract dose-dependent manner. Compared with untreated control rats, rats treated with the extract displayed the upregulation of 1053 genes including Fas (tumor necrosis factor receptor superfamily, member 6), Amigo3 (adhesion molecule with an immunoglobulin-like domain), Reticulon 4, 3-hydroxy-3-methylglutaryl-coenzyme (Hmgcr; a reductase), related anti-fatigue (enzyme metabolism), and Rtn antioxidant, and the downregulation of 73 genes including Ugt2b (UDP glycosyltransferase 2 family), Early growth response 1, and Glycoprotein m6a. Data suggest that G. bimaculatus extract may have value in lessening the effects of aging, resulting in a differential gene expression pattern indicative of a marked stress response and lower expression of metabolic and biosynthetic genes.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.353-358
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• 2003

Volatile compounds of porcine liver were collected by simultaneous steam distillation and extraction and steam distillation under reduced pressure. Volatiles were analyzed by gas chromatography (GC) and GC-mass spectrometry. Key aroma compounds of off-flavor in porcine liver were characterized using GC-olfactometry technique. Concentrates of cooked porcine liver had odor of a typical liver, fishy, and metallic off-flavor. Aroma concentrates showed over 90 peaks, of which 69 compounds were positively and/or tentatively identified. 1-Octen-3-one, 1-hexanol, (E)-2-nonenal, (Z)-4-decenal, (E,E)-2,4-heptadienal and (E,E)-2,4-decadienal were newly identified in this study. These compounds seem to be produced from unsaturated fatty acids of porcine liver by oxidation. 1-Octen-3-one (metallic), 1-hexanol (metallic) and (E,E)-2,4-heptadienal(fishy) have been implicated in fishy and metallic off-flavor in cooked porcine liver.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.12-25
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• 2003

L-camitine ($\beta$ -hydroxy-${\gamma}$ -trimethyl-ammoniumbutyric acid) is a small water-soluble molecule important in mammalian fat metabolism. It is essential for the normal oxidation of fatty acids by the mitochondria, and is involved in the trans-esterification and excretion of acyl-CoA esters. In this paper, to investigate the relationship between aging and L-camitine, we investigated the effects of in vitro MMP inhibition and activity and expression of UVA-induced MMP 1 in human skin fibroblasts. Fluorometric assays of the proteolytic activities of MMP-l were performed using fluorescent collagen substrates. ELISA (enzyme linked immuno sorbent assay), gelatin-substrate zymography, and RT-PCR ELISA techniques were used for the effects of L-camitine on MMP expression and activity, MMP mRNA expression in UVA irradiated fibroblast. L-camitine inhibited the activities of MMP-l in a dose-dependent manner and the $IC_{50}$/ values calculated from semi-log plots were 2.45mM, and L-carnitine showed strong inhibition on MMP-2 (gelatinase) activity in UVA irradiated fibroblast by zymography. Also, UVA induced MMP expression was reduced 40% by treated with L-carnitine, and MMP-l mRNA expression was reduced dose-dependent manner. Therefore L-carnitine was able to significantly inhibition the MMP activity, regulation of MMP expression in protein and mRNA level. All these results suggest that L-carnitine may be useful as new anti-aging cofactor for protection against UVA induced MMP expression and activity.

• Biomolecules & Therapeutics
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• v.17 no.2
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• pp.156-161
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• 2009

The human cytochrome P450 4A11 is the major monooxygenase to oxidize the fatty acids and arachidonic acid. The production of 20-hydroxyeicosatetraenoic acid by P450 4A11 has been implicated in the regulation of vascular tone and blood pressure. Oxidation reaction by P450 4A11 requires its reduction partners, NADPH-P450 reductase (NPR). We report the functional expression in Escherichia coli of bicistronic constructs consisting of P450 4A11 encoded by the first cistron and the electron donor protein, NPR by the second. Typical P450 expression levels of wild type and several N-terminal modified mutants was observed in culture media and prepared membrane fractions. The expression of functional NPR in the constructed P450 4A11: NPR bicistronic system was clearly verified by reduction of nitroblue tetrazolium. Membrane preparation containing P450 4A11 and NPR efficiently oxidized lauric acid mainly to $\omega$-hydroxylauric acid. Bicistronic coexpression of P450 4A11 and NPR in E. coli cells can be extended toward identification of novel drug metabolites or therapeutic agents involved in P450 4A11 dependent signal pathways.

• Biomolecules & Therapeutics
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• v.25 no.3
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• pp.329-336
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• 2017

Adipogenesis in murine preadipocyte 3T3L-1 has been used as a model system to study anti-obese bioactive molecules. During adipogenesis in 3T3-L1 preadipocytes, we found that capsanthin inhibited adipogenesis ($IC_{50}$; $2.5{\mu}M$) and also showed lipolytic activity in differentiated adipocytes from the preadipocytes ($ED_{50}$; 872 nM). We identified that the pharmacological activity of capsanthin on adipogenesis in 3T3-L1 was mainly due to its adrenoceptor-${\beta}_2$-agonistic activity. In high-fat diet animal model study, capsanthin significantly enhanced spontaneous locomotive activities together with progressive weight-loss. The capsanthin-induced activation of kinetic behavior in mice was associated with the excessive production of ATP initiated by both the enhanced lipolytic activity together with accelerated oxidation of fatty acids due to the adrenoceptor ${\beta}_2$-agonistic activity of capsanthin. Capsanthin also dose-dependently increased adiponectin and p-AMPK activity in high fat diet animals, suggesting that capsanthin has both anti-obesity and insulin sensitizing activities.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1889-1896
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• 2019

Objective: This study aimed to investigate the effects of prepartum body condition score (BCS) on the milk yield, lipid metabolism, and oxidative status of Holstein cows. Methods: A total of 112 multiparous Holstein cows were divided into 4 groups according to the BCS at 21 days before calving: medium BCS (3.0 to 3.25, MBCS), high BCS (3.5 to 3.75, HBCS), higher BCS (4.0 to 4.25, HerBCS), and highest BCS (4.5 to 5.0, HestBCS). Blood samples were collected on 21, 14, and 7 days before calving (precalving), on the calving day (calving), and on 7, 14, and 21 days after calving (postcalving). The indices of lipid metabolism and oxidative status were analyzed using bovine-specific enzyme-linked immunosorbent assay kit. Colostrum were taken after calving and analyzed by a refractometer and milk analyzer. The individual milk yield was recorded every 3 days. Results: The density and levels of immune globulin and lactoprotein of colostrum from Holstein cows in the HestBCS group were the highest (p<0.05). These animals not only had the highest (p<0.05) levels of serum non-esterified fatty acids and beta-hydroxybutyrate, but also had the highest (p<0.05) levels of malondialdehyde, superoxide dismutase, catalase, vitamin A, and vitamin E. In addition, greater (p<0.05) BCS loss was observed in the HestBCS cows. Conclusion: This study demonstrates that the milk yield, lipid metabolism, and oxidative status of Holstein cows are related to prepartum BCS and BCS loss during the transition period. HestBCS cows are more sensitive to oxidative stress and suffer greater loss of BCS after calving, whereas the MBCS animals had better milk yield performance.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.