• Food Science of Animal Resources
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• v.35 no.3
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• pp.389-397
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• 2015

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS⁺ radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.683-688
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• 1993

The antioxidative effect of the 75% ethanol extracts of preliminary selected Fritillaria ussuriensis Max(Fs), Houttuynia cordata Thunb(Hc), Portulaca oleracea L.(Po) and Perilla frutescene Var javanica Hara cake(Pf) were tested on palm oil and lard by rancimat test. Each solvent fraction of chloroform, ethyl acetate(EtOAc), butanol and water, was also evaluated its antioxidative effect with some synergists, like as ascorbic acid, citric acid and ${\delta}-tocopherol$. Po extract showed higher antioxidative effect on lard and the fraction of all test plants were the most effective on palm oil and lard with ascorbic acid and ${\delta}-tocopherol$. When 200 ppm of EtOAc fraction of Fs, He and Po extract each with 200 ppm of ascorbic acid were added to palm oil, the antioxidative index(AI, induction time of oil containing each extract/induction time of test oil) were 1.60, 1.53 and 1.47 respectively and 200 ppm of EtOAc fraction of Po and Pf extract each with 200 ppm of tocopherol to lard, the AI were 3.19 and 3.63 respectively.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.355-360
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• 2006

Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content and EtOH extracts treated at $120^{\circ}C$, 2 hr, and 40% moisture content were 9.48 and 32.90%, whereas those of control were 3.74 and 14.60%, respectively. Highest total polyphenol content was obtained from 13.95 mg/g EtOH extract treated at $150^{\circ}C$, 3 hr, and 30% moisture content (control: 6.92 mg/g). Highest antioxidative activity $(IC_{50})$ was obtained from 0.32 g/L EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content (control: 0.57 g/L). Highest ascorbic acid equivalent antioxidant activity value of 2,112.61 mg ascorbic acid (AA) eq was obtained from EtOAc extract treated at $120^{\circ}C$, 2 hr, and 40% moisture content (control: 1,920.27 mg AA eq). Optimum heat treatment conditions were $130-140^{\circ}C$, 3 hr, and 30% moisture content.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.17
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• pp.7653-7658
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• 2015

Background: NAD(P)H:quinone oxidoreductase 1 (NQO1) is part of the antioxidant defence system involved in detoxification. This study aimed to analyze the influence of NQO1 (C609T) genetic polymorphism in non small cell lung cancer (NSCLC)as a putative risk factor. Materials and Methods: Present study included 100 cases of NSCLC (adenocarcinoma) patients and 100 age and sex matched healthy controls. NQO1 (C609T) genotyping was performed by allele specific PCR for assessment of putative associations with clinical outcome and genotypes of. The association of the polymorphism with the survival of NSCLC patients' was analyzed by Kaplan-Meier method. Results: In Indian NSCLC (adenocarcinoma) patients increased risk of developing NSCLC was found to be associated with NQO1 609TT genotype [OR 3.68(0.90-14.98), RR 2.04(0.78-5.31)] for CT [OR 2.91(1.58-5.34), RR 1.74(1.23-2.44) p=0.0005 for CT], for CT+TT [ OR 3.26(1.82-5.82), RR 1.87(1.34-2.61) p<0.0001 for CT+TT]. A significant difference (p=0.0009) was observed in genotype distribution among cases and healthy controls. Patients with CT+TT genotype exhibited a significant poor overall survival compared with patients displaying homozygous CC genotype (p=0.03) and when survival independently compared with CC, TT and CT genotype was also found to be significantly associated (p=0.02). Overall median survival times were CT 6.0 months, TT 8.2 months, and CT + TT (6.4 months)]. Conclusions: The present study revealed that NQO1 CT, TT and CT+TT genotypes may be associated with clinical outcome and risk of developing NSCLC in the Indian population.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.17
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• pp.7389-7394
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• 2014

Background: Chemotherapy is one of the major means for control of malignancies, with cisplatin (CDDP) as one of the main agents, widely used for the treatment of various malignant solid tumors. However, prevention of hepatotoxicity from cisplatin is one of the urgent issues in cancer chemotherapy. In this study, we aimed to investigate the effects of pu-erh tea on hepatotoxicity through body weight and tissue antioxidant parameters like, liver coefficient, serum alanine aminotransferase (ALT), serum aspartate aminotransferase (AST), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), malondialdehyde(MDA) and glutathione (GSH) levels, and light microscopic evaluation by histological findings. Materials and Methods: The rats were randomly divided into five groups: Control (n=10), cisplatin (3 mg/kg p.i., n=10), cisplatin+pu-erh (0.32 g/kg/day i.g., n=10), cisplatin+pu-erh (0.8 g/kg/day i.g., n=10) and cisplatin+pu-erh (1.6 g/kg/day i.g., n=10). Pu-erh tea powder was administrated for 31 consecutive days. The rats were sacrificed at the end on the second day after a single dose of cisplatin treatment for measuring indices. Results: Pu-erh tea powder exhibited a protective effect by decreasing MDA and GSH and increasing the SOD and GSH-PX levels and GSH-PX/MDA ratio in camparison with the control group. Besides, pu-erh tea was also able to alleviate the pathological damage to some extent. Conclusion: Pu-erh tea powder is protective against cisplatin-induced liver oxidative damages, especially at the medium dosage (0.8 g/kg/d).

• Korean Journal of Ichthyology
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• v.18 no.2
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• pp.65-77
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• 2006

Gene transcripts potentially responsive to the heat stress were surveyed by cDNA microarray analysis in mud loach (Misgurnus mizolepis). Transcriptional profiles of hepatic tissue in the fish exposed to either $23^{\circ}C$ or $32^{\circ}C$ for 4 weeks were compared each other by 3 replicated hybridization assays using 1,124 unigene clones selected from mud loach liver expressed sequence tags (ESTs). A total of 93 clones showed the substantially increased mRNA levels (>2-fold) in $32^{\circ}C$-exposed group when compared in $23^{\circ}C$control group. It includes various enzymes and proteins involved in energy pathway, protease/protein metabolisms, immune/antioxidant functions, cytoskeleton/cell structure, transport and/or signal transduction. Maximum level of increase was up to 15-fold relative to $23^{\circ}C$ treatment. Heat exposure also resulted in the significant decrease (less than 50% relative to $23^{\circ}C$-exposed fish) of the transcriptional activities in 85 genes. Besides the above categories, yolk protein (vitellogenin) and ribosomal proteins were notably down regulated in the fish exposed to heat stress. A number of novel gene transcripts were also detected in both up-regulated and down-regulated groups.

• Korean Journal of Agricultural Science
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• v.17 no.2
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• pp.130-141
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• 1990

In order to investigate possible utilization as a naturall antioxidant, antioxidative fraction from pueraria root powder was obtained by solvent extraction. PO,CO and TBA values were measured at $60^{\circ}C$, $100^{\circ}C$, $145^{\circ}C$, respectively, after adding the pueraria root extract to the final concentration of 0.1% to the lard, beef tallow, pallm and soybean oil. The results of antioxidative effect of pueraria root extract to edible oils and fats were as follows : 1. Antioxidative fractions in pueraria root were extracted by sequential solvent systems using ethanol, methanol : isopropyl alcohol (1: 4) and chloroform : methanol(95 : 5). 2. Antioxidative activity of the extracts to edible oils and fats was more effective than that of adding 100 ppm $\alpha$-tocopherol at $60^{\circ}C$. 3. At $60^{\circ}C$ and $100^{\circ}C$, antioxidative effect was beef tallow>palm oil>lard>soybean oil in its orders. 4. At $145^{\circ}C$, the pueraria root extract showed antioxidative activity in beef tallow, lard and palm oil, but not in soybean oil. 5. The content of saturated fatty acids by the heat treatment was remained smalll change, but that of unsaturated fatty acids was noticeable decreased.

• Clinical and Experimental Reproductive Medicine
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• v.29 no.2
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• pp.105-115
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• 2002

Objective : To evaluate the effects of the reactive oxygen species (ROS) generated with a xanthine (X) and xanthine oxidase (XO) system on sperm function, the change of sperm characteristics, lipid peroxidation, and DNA fragmentation in bovine spermatozoa. Materials and Methods: ROS were produced using a combination of 1000 uM X and 50 mU/ml XO. The ROS scavengers: superoxide dismu tase (SOD) (200 U/ml) and catalase (500 U/ml) were also tested. Spermatozoa were incubated for 2 hours in BWW medium with a combination of X-XO supplemented with or without ROS scavengers at $37^{circ}C$ under 5% $CO_2$ incubator. Sperm movement characteristics by CASA (computer-aided sperm analysis), HOST (hypoosmotic swelling test), Caionophore induced acrosome reaction, malondialdehyde formation for the analysis of lipid peroxidation, the percentage of DNA fragmentation using the method of TdT-mediated nick end labelling (TUNEL) by flow cytometry were determined after 2 hours incubation. Results: The action of ROS on bovine spermatozoa resulted in a decreased in capacity for sperm motility, Ca-ionophore induced acrosome reaction and membrane integrity, an increased in malondialdehyde formation and the percentage of sperm with DNA fragmentation. In the effects of antioxidant, catalase completely alleviated the toxic effects induced by the ROS in terms of sperm function and characteristics, however SOD exhibited no capacity to reduce the toxic effects. Conclusion: The ROS can induce significant damages to sperm functions and characteristics. The useful ROS scavengers can minimized the defects of sperm function and various damages of spermatozoa.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.723-728
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• 2009

In this study, the effects of feeding providing Holstein cows with with TMR feed including amended with undried citrus byproducts on the properties of their raw milk were investigated. Two samples were used for the experiment: T0 (raw milk produced by dairy cows fed with TMR feed not including citrus byproducts) and T1 (raw milk produced by cows fed with TMR feed including citrus byproducts). The All experiments were conducted with Holstein cows at a dairy farm in the on Jeju island, and were repeated three times, in each, after of which raw milk obtained from 7 cows of each samplein each group was analyzed[ED highlight - please ensure this is correct]. The daily milk yield and somatic cell numbers of T0 and T1 were 24.16 kg and 25.97 kg, and 660,000 thousands and 445,000 thousands, respectively, which means that feeding citrus byproducts to cows increases daily milk yield and reduces somatic cell numbers. There was were no significant differences between T0 and T1 in terms of the raw milk's total plate count, specific gravity, titration acidity, and or the amount of milk protein, lactose, nonfat solids, free amino acids and volatile compounds, while raw milk in T1 showed significantly lower levels of milk fat in raw milk. The antioxidant activity of raw milk was improved by citrus byproducts TMR feed containing citrus byproducts.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.