• Nutrition Research and Practice
• /
• v.9 no.1
• /
• pp.30-36
• /
• 2015

BACKGROUD/OBEJECTIVES: The mechanism of how black garlic effects lipid metabolism remains unsolved. Therefore, the objectives of this study were to determine the effects of black garlic on lipid profiles and the expression of related genes in rats fed a high fat diet. MATERIALS/METHODS: Thirty-two male Sqrague-Dawley rats aged 4 weeks were randomly divided into four groups (n=8) and fed the following diets for 5 weeks: normal food diet, (NF); a high-fat diet (HF); and a high-fat diet + 0.5% or 1.5% black garlic extract (HFBG0.5 or HFBG1.5). Body weights and blood biochemical parameters, including lipid profiles, and expressions of genes related to lipid metabolism were determined. RESULTS: Significant differences were observed in the final weights between the HFBG1.5 and HF groups. All blood biochemical parameters measured in the HFBG1.5 group showed significantly lower values than those in the HF group. Significant improvements of the plasama lipid profiles as well as fecal excretions of total lipids and triglyceride (TG) were also observed in the HFBG1.5 group, when compared to the HF diet group. There were significant differences in the levels of mRNA of sterol regulatory element binding protein-1c (SREBP-1c), acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), and glucose-6-phosphate dehydrogenase (G6PDH) in the HFBG1.5 group compared to the HF group. In addition, the hepatic expression of (HMG-CoA) reductase and Acyl-CoA cholesterol acyltransferase (ACAT) mRNA was also significantly lower than the HF group. CONCLUSIONS: Consumption of black garlic extract lowers SREBP-1C mRNA expression, which causes downregulation of lipid and cholestrol metahbolism. As a result, the blood levels of total lipids, TG, and cholesterol were decreased.

• Journal of Animal Science and Technology
• /
• v.62 no.2
• /
• pp.187-197
• /
• 2020

The present study was conducted to evaluate the effects of black soldier fly larvae oil (BSFLO) from the black soldier fly larvae (BSFL) as a partial or total replacement of soybean oil (SBO) on growth performance, fatty acid (FA) profile, and meat quality of broiler chickens from 1 to 5 wk of age. A total of 210 male broiler chickens (Ross 308) at one-day of age were randomly allotted to 3 dietary treatments (10 replicates and 7 birds/group): a basal control diet (CON), the basal diet in which the SBO was replaced by 50% (50 BSFLO) or 100% (100 BSFLO) of BSFLO. The growth performance, physical measurements and chemical traits of leg meat, and sensory analysis of breast meat were not influenced by diets. However, the relative weight (g/kg) of gizzard of CON was significantly higher (14.85, 12.52, and 13.02 for CON, 50 BSFLO, and 100 BSFLO; p < 0.05) than that of other treatments. As expected, the FA profile of breast meat was affected by BSFLO inclusion. The proportion (%) of saturated fatty acid (SFA) was increased (27.16, 27.58, and 28.72 for CON, 50 BSFLO, and 100 BSFLO; p < 0.05) by BSFLO inclusion and the percentage (%) of MUFA was also increased (43.36, 44.58, and 48.55 for CON, 50 BSFLO, and 100 BSFLO; p < 0.01). On the contrary, the proportion (%) of PUFA was decreased (29.49, 27.84, and 22.74 for CON, 50 BSFLO, and 100 BSFLO; p < 0.01). In conclusion, the present study suggests that the replacement of BSFLO did not show an adverse effect on growth performance and it could be an ingredient as a dietary fat source for a broiler diet.

• Analytical Science and Technology
• /
• v.34 no.3
• /
• pp.122-127
• /
• 2021

A mixture of polyvinylpyrrolidone and 1,2-indanedione (PVP-IND) is known to be the best reagent for developing latent fingerprints deposited on the surface of a thermal paper. However, no study has evaluated whether PVP-IND could enhance fingerprints in blood deposited on the surface of thermal paper. Therefore, in this study, the ability of PVP-IND to enhance the fingerprints in blood was investigated. Furthermore, aqueous amido black solution, which is known to be the best reagent for enhancing fingerprints in blood deposited on the surface of thermal paper, was used for comparison with PVP-IND. Therefore, while enhancing the fingerprints in diluted blood, PVP-IND enhanced the quality of fingerprints compared to aqueous amido black solution. The ridge diffused when the undiluted fingerprints in blood were enhanced with PVP-IND because PVP reacted with amino acids in blood; however, amido black solution yielded better results. When treated with PVP-IND, it is presumed that the ridge diffused due to the reaction of PVP and amino acids contained in the blood.

• Economic and Environmental Geology
• /
• v.29 no.4
• /
• pp.495-508
• /
• 1996

This study had three purposes: (1) to investigate dispersion and enrichment level of potentially toxic elements; (2) to identify uranium-bearing minerals in black shales; and (3) to assess the chemical speciation of heavy metals in soils and sediments. Rock, surface soil and stream sediment samples were collected in the Chungjoo area covered with black shales in Korea. These samples were analyzed for multi-elements using INAA and ICP-AES. The maximum abundance of U in black shales is 56 ppm and radioactivity counts up to 240CPM. Molybdenum, V, Ba, Cu, and Pb are enriched in black shales and most of soils show high concentrations of U, Mo, Ba, Cu, Pb and Zn. Concentrations of potentially toxic elements decrease in the order of mountain soil > farmland soil > paddy soil. Enrichment index of soils and sediments are calculated and higher than 1.0 in the black shale area with the highest value of 6.1. In order to identify U-bearing minerals, electron probe micro analysis was applied, and uraninite and brannerite in black shale were found. Uraninite grains are closely associated with monazite or pyrite with the size of $2{\mu}m$ to $10{\mu}m$ in diameter whereas brannerite occurs as $50{\mu}m$ euhedral grains. With the results of sequential extraction scheme, residual fractions of Cu, Pb and Zn in soils are mainly derived from weathering of black shale but Cu, Pb and Zn in sediments are present as non-residual fractions. Lead is predominantly present as oxidizable phase in soils whereas Zn is in exchageable/water-acid soluble phase in sediments.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.3
• /
• pp.262-268
• /
• 1988

Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.

• Journal of fish pathology
• /
• v.23 no.2
• /
• pp.221-227
• /
• 2010

Effects of temperature ($13{\pm}1.5^{\circ}C$, $23{\pm}1.5^{\circ}C$) on the pharmacokinetic properties of oxolinic acid (OA) were studied after oral administration to cultured black rockfish, Sebastes schlegeli. Serum concentrations of OA were determined using HPLC-UV detector after a single dosage of 60 mg/kg body weight (average about 500 g). The peak serum concentrations of OA at $23{\pm}1.5^{\circ}C$ and $13{\pm}1.5^{\circ}C$ were $0.60{\mu}/ml$ at 30 h and $2.22{\mu}g/ml$ at 10 h post-dose, respectively. Better absorption of OA was noted at $13{\pm}1.5^{\circ}C$ compared to $23{\pm}1.5^{\circ}C$. The elimination of OA from serum was considerably faster at $23{\pm}1.5^{\circ}C$ than at $13{\pm}1.5^{\circ}C$. Both absorption and elimination of OA were affected significantly by temperature. The kinetic profile of absorption, distribution and elimination of OA in serum was analyzed by fitting to a two compartment model, with WinNonlin program. The AUC, Tmax and Cmax at $23{\pm}1.5^{\circ}C$ were $42.16{\mu}g{\cdot}h/m\ell$, 26.13 h and $0.43{\mu}g/ml$, respectively. The AUC, Tmax and Cmax at $13{\pm}1.5^{\circ}C$ were $131.98{\mu}g{\cdot}h/ml$, 8.81 h and $2.04{\mu}g/ml$, respectively.

• Korean journal of food and cookery science
• /
• v.28 no.1
• /
• pp.25-32
• /
• 2012

This study was carried out to evaluate biological activities concerning extracts according to extraction methods from unripened fruit of Rubus coreanus Miq. The extraction methods were HWE (hot water extraction for 4 hr at $100^{\circ}C$), SFE (extraction for 3 hr at $40^{\circ}C$ under 300 bar, 100% of $CO_2$ fluid), USE (ultrasonification extraction for 4 hr at $50^{\circ}C$ with water), USE+HWE (hot water extraction for 2 hr at $100^{\circ}C$ after ultrasonification process for 2 hr), VE (vacuum extraction for 4 hr at $90^{\circ}C$ under 0.9 bar with water). VE extract showed the highest contents of total polyphenol ($178.78{\pm}3.79\;mg/g$) and total flavonoid ($40.93{\pm}0.68\;mg/g$). $IC_{50}$ values of DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and LDL (low density lipoprotein) oxidation inhibition activity of HWE extract showed the lowest $35.39{\pm}0.25{\mu}g/mL$, $12.61{\pm}0.31{\mu}g/mL$ and $1.31{\pm}0.02{\mu}g/mL$ among other all extracts, respectively. $IC_{50}$ values of ${\alpha}$-glucosidase inhibitory activities of VE and HWE extracts showed lower $14.34{\pm}0.20{\mu}g/mL$ and $15.83{\pm}0.20{\mu}g/mL$ than those of other extracts, respectively. Specifically, HWE and VE extracts have relatively better biological activities than other extracts; these could be potentially used as a bioactive source for health functional foods.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.898-906
• /
• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).

• Journal of Life Science
• /
• v.25 no.5
• /
• pp.548-556
• /
• 2015

Three groups of black seabream (Acanthopagrus schlegeli) were fed with treatment diets containing certain concentrations of conjugated linoleic acid (CLA) and carotenoids. The control group feed contained 0% CLA and 0% carotenoids, the CP10 group feed contained 1% CLA and 0.1% carotenoids, and the CP25 group feed contained 2.5% CLA and 0.1% carotenoids. The CP10 and CP25 groups demonstrated the enhanced growth and increased feed conversion efficiency of black seabream. The specific growth rates (SGRs) were 0.74, 0.81, and 0.97, while the feed conversion ratios (FCRs) were 2.65, 2.46, and 2.04 for the control, CP10, and CP25 groups, respectively. The total contents of high unsaturated fatty acid (HUFA) for the control, CP10, and CP25 groups were 41.0%, 41.7%, and 43.5%, respectively. CLA was deposited to the extent of 2.8% and 5.6% in the muscle, and 4.0% and 8.3% in the viscera of the CP10 and CP25 groups, respectively. Meanwhile, treatment with the viscera lipid extract (VLE) from CP25 fish evidently lowered 3T3-L1 adipocytes viability. The lipid extract from the muscle and viscera of black seabream contained ample amounts of beneficial substances, such as CLA, carotenoids, EPA, and DHA. CLA, which enriched black seabream muscle, could be categorized as a functional food and serve as a well-being food. Meanwhile, the fish oil from its viscera could serve as a high function supplement.

• Journal of the Korean Chemical Society
• /
• v.17 no.4
• /
• pp.256-261
• /
• 1973

Complex formation of magnesium-Eriochrome Black T at constant ionic strength and hydrogen ion concentration have been studied spectrophotometrically in acetonitrile solution. The measured pH values were calibrated with standard buffer solutions by using a glass electrode Ag/0.1M $AgNO_3$ reference electrode couple. The results are as follows;$E_{glass}=716+59.1\;logA_{H+}[mv]$+(in mv. vs. Ag reference electrode for picric acid $-10^{-3}M$ tetramethylammonium picrate buffer), and $E_{glass}=1,193+59.1\;logA_{H+}[mv]$(in mv. vs. Ag reference electrode for 1,3-diphenylguanidine $-3{\times}10^{-3}M $ 1,3-diphenylguanidine perchlorate buffer). The acid dissociation exponent of ligand, $ pK_{H,EBT-}$was found to be 9.1. The conditional formation constants of $MgEBT^{-}$complex by log-ratio method were 3.97 (when m = 2) and 5.02 (when m = 1) as $log K_n$, respectively, for the reaction of $H_mEBT^{(3-m)-} + Mg^{2+} {\leftrightarrow}MgEBT^{-} + mH^{+}$. The present study showed that$MgEBT^{-}$ has the composition of 1:1 which agrees with the result of Schwarzenbach et al. in aqueous solution.