• Food Science of Animal Resources
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• v.26 no.2
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• pp.223-228
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• 2006

This study was carried out to investigate the effects of ohmic power intensity on the physico-chemical properties of hamburger patties. Six different ohmic power intensities (0, 10, 20, 30, 40, and 50V) were delivered by controlling the power with the sine wave at 50Hz. The ohmic power intensity influenced the thawing rate, and increasing ohmic power intensity increased the thawing rate. The faster thawing rate was obtained at higher ohmic power intensity (50V) with 0.5% NaCl added meat patties in comparison to no NaCl added hamburger patties. The pH values of all patties were not significantly different with increasing ohmic power intensity (p<0.05). Increasing thawing rate did not tend to improve the water holding capacity (WHC) of all patties by ohmic thawing. Cooking losses were almost the same regardless of increasing ohmic power intensity. Increasing ohmic power intensity tended to increase the thiobarbituric acid reactive substance (TBARS) levels. TBARS levels of all hamburger patties without NaCl were significantly higher than that of 0.5% NaCl added hamburger patties (p<0.05) at higher ohmic intensity (50V). In conclusion, these results indicated that a higher ohmic power intensity at 50 V induced the lipid oxidation of all patties.

• Korean Journal of Acupuncture
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• v.26 no.3
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• pp.43-54
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• 2009

Objectives : To investigate the anti-inflammatory effects of Prunella vulgaris pharmacopuncture in lipopolysaccharide (LPS)-induced inflammatory rat model. Methods : Sprague-Dawley rats were divided into 5 groups; normal control (n=8), LPS control (n=8), LPS+Prunella vulgaris pharmacopuncture at CV4 (CV4, n=8), LPS+Prunella vulgaris pharmacopuncture at ST36 (ST36, n=8), and LPS+Prunella vulgaris pharmacopuncture at CV12 (CV12, n=8). Pharmacopuncture was given every two days for 4 weeks followed by inflammation induction by peritoneal LPS injection (5mg/kg). Proinflammatory cytokines including interleukin-$1{\beta}$ (IL-$1{\beta}$), interleukin-6 (IL-6), tumor necrosis factor-$\alpha$ (TNF-$\alpha$), interleukin-10 (IL-10), thiobarbituric acid reactive substance (TBARS) from blood and liver tissue were compared before and 5 hrs after inflammation induction. Results : In CV4 and CV12 groups, plasma IL-$1{\beta}$, IL-6 and TNF-$\alpha$ levels increased by LPS injection, significantly decreased 5 hrs after injection (p<0.05). For CV12 group, plasma IL-10 concentration significantly increased (p<0.05). Liver IL-$1{\beta}$ and IL-6 levles significantly decreased in CV4 and CV12 groups (P<0.05), while normal and LPS control groups were not significantly different in TNF-$\alpha$ and IL-10 levels. Plasma TBARS concentration was significantly decreased in CV12 group, while there was no significant difference among LPS control and pharmacopuncture groups for liver TBARS concentration. Conclusions : Based on the present findings, Prunella vulgaris pharmacopuncture at CV12 may have a potentially preventive anti-inflammatory effect in an LPS-induced inflammatory rat model.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.881-895
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• 2020

The objective of this study was to assess antioxidant activities of leaves and fruit powder of Cudrania tricuspidata (CT) with different particle sizes (crude, 500 ㎛, 150 ㎛), and determine the physicochemical properties and microbial counts of pork patties with various levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic content of crude leaves had the highest value of 3.54 g/100 g (p<0.05). Overall, CT leaves (CTLP) had higher total phenolic content than CTFP (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of CTFP was higher than that of CTLP (p<0.05), which showed higher iron chelating ability and reducing power than CTFP (p<0.05). After pork patties were manufactured with 0.5% and 1.0% of CTFP at 500 ㎛, pH, color values, thiobarbituric acid reactive substance (TBARS), and peroxide values (POV) were then measured. The addition of CTFP into pork patties significantly (p<0.05) increased redness and yellowness values of patties. TBARS values of pork patties containing CTFP were lower (p<0.05) than those of CTFP-0 patties after 10 days of storage. Pork patties added with CTFP showed no significant (p>0.05) difference TBARS values among different storage periods. POV values of pork patties containing CTFP were lower than those of the control from 3 days up to the end of refrigerated storage (p<0.05). These results suggest that CTFP could be used as a natural antioxidant to retard lipid oxidation in meat products during refrigerated storage.

• Food Science and Preservation
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• v.13 no.6
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• pp.726-731
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• 2006

Extract from forty four species of natural plants in Korea were obtained. Each extinct (1,000 ppm) was added into fish oil and their antioxidative activities were screened by rancimat, From the results, seven species including Brassica juncea, Solanum tuberosum, Capsella bursa, Ulums davidiana, Broussonetia kazinoki, Oenanthe javanica, and Rhus chinensis were selected due to their relatively prolonged induction periods. When the concentration (100 - 1,000 ppm) of the selected extract was considered, the most prolonged induction period was observed from Solanum tuberosum throughout the studied concentrations, suggesting that its extinct showed the strongest antioxidative activity against fish oil. In addition, peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) value were considered at $60^{\circ}C$ for 5 days. Among the selected extract, extract from Solanum tuberosum showed the lout POV while the extract from Brassica juncea var showed the least TBARS values after 5 days. Also, the free radical scavenging effect against DPPH radical were studied with the selected extract, showing that the extract from Rhus chinensis was found to be the most effective.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.181-188
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• 2013

The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity ($a_w$), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at $70^{\circ}C$ for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacement showed a lower pH and lightness than the control (p<0.05). The T1 sample showed a significant decrease in total plate counts after 21 d of storage (p<0.05). The TBARS for all treatments increased with storage days (p<0.05). The TBARS were significantly lower in T2 and T3 samples compared to control and T1 until 21 d of storage (p<0.05). The samples with salt replacement showed a lower intensity of saltiness than the control. Sensory evaluations found that the replaced soy sauce of beef jerky samples had better overall acceptability scores than the other treatment samples. It was concluded that replacing salt with soy sauce can delay lipid oxidation and enhance the sensory acceptance of beef jerkies.

• Journal of Society of Preventive Korean Medicine
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• v.8 no.1
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• pp.115-133
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• 2004

Hasuohwan(何首烏丸) composed of Polygonum multiflorum Thunb and some medical herbs are known as formula of senescence delay effect. The aim of this study is to investigate the effect of Hasuohwan(何首烏丸) on antioxidant enzyme activity such as Thiobarbituric acid reactive substance(TBARS) in rat plasma and liver, Superoxide dismutase(SOD), Glutathione peroxidase(GSH-px), Catalase(CAT) in rat erythrocyte and liver. Rats were sacrificed and TBARS was measured in rat plasma and liver. SOD, GSH-px and CAT were measured in rat erythrocytes and liver. TBARS in plasma concentrations of HSO group was significantly lower than those of control group. RBC and liver GSH-px activities of HSO group were significantly higher than those of control group. According to above results, it is considered that Hasuohwan is effective in inhibiting lipid peroxidation and increasing antioxidative enzyme activities in D-galactose induced aging rat. Therefore, Hsuohwan is considered in effective of senescence delay.

• Animal Bioscience
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• v.36 no.10
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.82-85
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• 2006

Randomized, double-blinded, placebo-controlled, cross-over clinical trial was performed to assess effects of fermented milk intake on antioxidant activities and blood alcohol levels of 26 healthy volunteers. All subjects received fermented milk ($Kupffer's^{(R)}$, n=13) or placebo (n=13) twice daily for 2 weeks. After 3 weeks resting period, subjects under same test but in reverse role. In both tests, fermented milk intake significantly increased total antioxidant status (p<0.05) and decreased thiobarbituric acid reactive substance (p<0.05) levels compared to before fermented milk intake. Blood alcohol levels of fermented milk intake group were significantly lower than those of placebo group (p<0.05).

• Natural Product Sciences
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• v.16 no.2
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• pp.80-87
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• 2010

High performance liquid chromatography (HPLC) analysis on the MeOH extract of Ligularia stenocephala leaves identified six caffeoylquinic acids, viz. 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoyl-mucoquinic acid, 3,5-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, and 3-Ocaffeoylquinic acid using standard compounds, and determined the quantity of each extract. Percentage of total caffeoylquinic acids of the MeOH extract and its BuOH fraction were calculated as $67.83{\pm}3.79%$ and $94.52{\pm}1.84%$, respectively. Since the caffeoylquinic acid-rich MeOH extract exhibited a potent peroxynitrite-scavenging effect in vitro ($IC_{50}=0.87{\pm}0.33\;{\mu}g/ml$ (mean $\pm$ SEM)), the experiment was designed to identify whether or not that extract has an anti-obesity effect on rat obesity induced by high fat diet. Oral administration of the MeOH extract and its BuOH fraction abundant in caffeoylquinic acid decreased the rat body weight to the level of untreated group and decreased abdominal fat pad weight. The atherogenic index and thiobarbituric acid-reactive substance (TBARS) values were restored by treatment, indicating that the caffeoylquinic acid-rich extract probably inhibited hyperlipidemia and oxidative stress caused by high fat diet. These results suggest that L. stenocephala in vegetable form or its caffeoylquinic acid-rich fraction (BuOH fraction) as an agent can be used for treatment or prevention of obesity.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.282-289
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• 2001

The study evaluated the effectiveness of intervention for male adolescent smokers by making an assessment in terms of changes in food habits, nutrition knowledge, plasma catalase, superoxide dismutase(SOD), glutathione peroxidase peroxidase(GSH-px) activities and thiobarbituric acid reactive substance(TBARS) after Vit C supplementation and nutrition education. The subjects, male adolescent smokers, were assigned into four groups : Control group(19 students), education(Educ.) group(19 students), Vit C supplementation (suppl) group(19 students), and Educ. + Vit C suppl. group(19 students). The Educ. group and Educ. + Vit C suppl. group received nutrition education once a week for 2 weeks. The Vit C suppl. group Educ. + Vit C suppl. group received 500 mg ascorbic acid for 35 days. All data were collected before intervention and after intervention. Nutrition knowledge of those who received education increased, and the frequency of fruit and yellow-green vegetable consumption also increased. Plasma antioxidant enzyme activities were not different except for the SOD activity in the Educ. + Vit C suppl. group, which was significantly increased. The plasma ceruloplasmin level of groups that received Vit C supplementation was reduced more than any other groups, and the specific ceruloplasmin ferroxidase activity of groups that received Vit C supplementation was elevated more than other groups. These intervention programs had an impact on food habits, nutrition knowledge, plasma antioxidant enzyme activities, and plasma TBARS in male adolescent smokers. Various nutrition education programs must be implemented for adolescent smokers, and further studied are needed regarding sorts and amount of antioxidant nutrients and supplementation duration.