• Journal of Sasang Constitutional Medicine
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• v.15 no.1
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• pp.90-108
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• 2003

Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SGT) has been developed as prescriptions for the Soyeumin constitution. The hepatoprotective effect of the water extract of Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SGT) was investigated against carbon tetrachloride (CCl4)-induced hepatic damage. A single intra-peritoneal injection of CCl4 produced liver damage in rats as manifested by the significant rise of aspartate aminotransferase(AST), alanine aminotransferase(ALT), and alkaline phosphatase(ALP) in serum as compared to those of untreated normal group. Pretreatments of rats with Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SGT) 500 mg/kg for 7 days) were significantly reduced AST, ALT, and ALP levels compared with CCl4-treated control group. Treatment of rats with CCl4 led to significantly increase in lipid peroxidation and significantly decrease in cytochrome P450 and P450 reductase. The oral administration of Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SGT) water extract significantly inhibited the accumulation of microsomal thiobarbituric acid reactive substance (TBARS) and increased the cytochrome P450 and P450 reductase activity. All these biochemical alterations resulting from CCl4 administration were inhibited by the pretreatment with Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SG1) extract. These results suggest that Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SGT) water extract can be useful as a hepatoprotective agent. And the effect of NO modulation by NO synthesis or precursors, and Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang (SGT) water extract was researched on chronic liver damage induced by CCl4 administration. It was observed that endogenous NO protected the liver from lipid peroxidation, fibrosis, and damage. Osuyubujaijung-tang(OBT) and Sipyimiguanjung-tang(SGT) water extract showed the hepatoprotective effect on the chronic liver cirrhosis model and relationship with NO modulation.

• Journal of Life Science
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• v.18 no.1
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• pp.9-15
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• 2008

Sulfur containing compounds in garlic have all be used as one of the traditional folk medicine as well as food source. The present study was performed to investigate the antioxidative compounds of 1-methyl-1-cysteine, dimethyl trisulfide and 2-vinyl-4H-1,3-dithiin. The antioxidative activity of sulfur containing compounds on human LDL was investigated by monitoring a thiobarbituric acid substances (TBARS). Sulfur containing compounds inhibited on oxidation of LDL mediated by $CuSO_4$ and macrophages in dose dependent manner with almost completely inhibition at $80{\mu}g/ml$. Antioxidant activities of sulfur containing compounds on LDL oxidation were 2-vinyl-4H-1,3-dithiin, 1-methyl-1-cysteine, and dimethyl trisulfide in order. Inhibitory effects of sulfur containing compounds on oxidation of LDL mediated by $CuSO_4$ and macrophages were degraded at much greater rate than native LDL, the LDL oxidation process was arrested as shown by the lower conjugated dienes formation at the concentration of $60{\mu}g/ml$. Sulfur containing compounds in garlic revealed at high antioxidative activity at low physiological concentration for human LDL oxidation in vitro specially, it was indicated that the antioxidative activity of 3-viny l-4H-1,2-dithiin was higher than that of the other sulfur containing compounds.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.227-235
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• 2003

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.209-214
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• 2003

This study was carried out to investigate the influence of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation on the antioxidation of broiler meat. The broilers fed with 10 ppm or 20 ppm xanthophylls were raised for 6 weeks and then slaughtered. The broiler meats were stored at 3$^{\circ}C$ for 9 days and frozen at -18$^{\circ}C$ for 4 months until analysis, respectively. The pH of all treatments significantly(p<0.05) increased during the storage periods. The pH of the thigh was higher than that of the breast. TBARS (thiobarbituric acid reactive substance) and POV(peroxide value) were higher in thigh than breast. All meats from broiler fed with lutein and apocarotenoic acid ethyl ester(apo-ester) had greater antioxidant properties during the storage period than control meat(p<0.05). Antioxidant activity of dietary xanthophylls supplementation was more effective in thigh than breast, and in broiler meats during frozen storage than chilled storage. The higher concentration of xanthophylls in feed, the more inhibition of lipid oxidation in meat during storage. The meat from broiler fed with 20 ppm of lutein showed the highest antioxidant property during both refrigerated and frozen storage although there was no significant difference between lutein and apo-ester(p>0.05). Consequently, this results indicated that the antioxidant activity of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation was more effective.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.98-102
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• 2012

The aim of this study was to investigate the relationship between a simple method for measuring lipid peroxidation by using a chemiluminescence analyzer and traditional methods, such as 2-thiobarbituric acid reactive substances or peroxide value of solid food samples. Freeze-dried egg yolk powder was kept on $25^{\circ}C$, under dark condition. The peroxidation value was measured during certain storage period by using 3 methods, and the chemiluminescence value was compared with 2-thiobarbituric acid reactive substances or peroxide value. For comparison, 3 kinds of freeze-dried egg yolk were prepared from whole eggs purchased from a local market. The chemiluminescence value was significantly correlated with both the peroxide value and the 2-thiobarbituric acid related substances during storage, and showed a high correlation to the real sample test. It showed a little higher correlation with peroxide value. These results suggest that using a chemiluminescence analyzer may provide the ability to measure the lipid peroxidation of high lipid content solid-food samples, instead performing both the 2-thiobarbituric acid reactive substances test and measuring the peroxide value.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.273-279
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• 2014

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at $4^{\circ}C$. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the $a^*$ value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The $b^*$ value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.251-257
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• 2013

To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at $10{\pm}1^{\circ}C$ for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was conducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p<0.05). In addition, TBARS was lowered when surimi was substituted up to 10% CM as compared to cremis manufactured by the addition of 5% CM. The cremis sampled from 05CM and 10CM treatments had low in CIE $a^*$, in contrast showed high in CIE $b^*$ than control (p<0.05). The substitution of surimi to CM did not influence on sensory characteristics even though shear force and gel characteristics were affected (p<0.05). In conclusion, the results indicate that although significantly lowered shear force and gel characteristics were determined in 05CM cremis (p<0.05), trained sensory panels did not recognize the differences of 5 or 10% CM addition. Therefore, it seems that the substitution of surimi up to 10% CM may be secured and economically considerable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.662-667
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• 2001

Some biological activities and isoflavone (daidzein, genisten) contents were investigated from chungkugjang (CK) fermented with black beans and Bacillus strains at 42$^{\circ}C$ for 72 hr. n antibacterial activity, black bean CK fermented with Bacillus megaterium SMY-212 was higher than that ferment4d with B. subtilis. In both CK the methanol extract fo large black bean CK was more effective than that of small black bean CK was more effective than that of small black bean. Hydrogen-donating activity of methanol extract of chungjugjang (MEC) prepared with large and small black soybean showed to be 76.4 and 75.5%, respectively. Hydrogen-donating activity of MEC prepared with B. subtilis and SMY-212 was slightly highter than that without both strains. MEC of large black bean was higher in nitrite-scavenging activity than that of small black bean, and black bean CKs fermented with B. subtilis and SMY-212 have no difference in nitrite-scavenging activity B. subtilis and SMY-212. MEC of black bean showed strong antioxidative activity against peroxidation of linoleic acid and $H_2O$$_2$-FeSO$_4$-induced peroxidation of rat liver homogenate. MEC of black bean with Bacillus strains was higher in antioxidative activities than that of black bean without Bacillus strains. Contents of isoflavone (daidzein, genistein) were gradually increased during fermentation of CK. The isoflavone content was slightly higher in large black bean CK than in small black bean CK.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.997-1004
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• 2006

This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at $10^{\circ}C$ for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf-life of sausages.