• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.944-949
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• 2017

Objective: Investigated the effect and mechanism of ascorbic acid on the development of porcine embryos produced by somatic cell nuclear transfer (SCNT). Methods: Porcine embryos were produced by SCNT and cultured in the presence or absence of ascorbic acid. Ten-eleven translocation 3 (TET3) in oocytes was knocked down by siRNA injection. After ascorbic acid treatment, reprogramming genes were analyzed by realtime reverse transcription-polymerase chain reaction (RT-PCR). Furthermore, relative 5-methylcytosine and 5-hydroxymethylcytosine content in pronucleus were detected by realtime PCR. Results: Ascorbic acid significantly increased the development of porcine embryos produced by SCNT. After SCNT, transcript levels of reprogramming genes, Pou5f1, Sox2, and Klf were significantly increased in blastocysts. Furthermore, ascorbic acid reduced 5-methylcytosine content in pronuclear embryos compared with the control group. Knock down of TET3 in porcine oocytes significantly prevents the demethylation of somatic cell nucleus after SCNT, even if in the presence of ascorbic acid. Conclusion: Ascorbic acid enhanced the development of porcine SCNT embryos via the increased TET3 mediated demethylation of somatic nucleus.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.247-258
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• 2006

This study was carried out to identify the change of glycoalkaloid contents and ascorbic acid in eggplant by parts and cooking methods. Content of glycoalkaloid by part of eggplant was the most in step part(A) as $31.1{\mu}g$ but it was shown that (A) and (C) contained more solamargine($6.9{\mu}g$) than solasonine, while (B) contained more solasonine($18.4{\mu}g$) than solamargine($6.9{\mu}g$). By cooking method, content of solamargine in eggplant varied; steaming ($6.2{\mu}g$), boiling ($7.0{\mu}g$), sauteing ($2.5{\mu}g$), microwave ($2.0{\mu}g$). Control group had $11.4{\mu}g$ solamargine and it contained solamargine most among them when boiled. Content of solasonine was in order of control ($4.88{\mu}g$)>steaming($3.40{\mu}g$)>microwave($1.2{\mu}g$)>boiling($0.6{\mu}g$)>sauteing(n.d.), and steaming showed the highest figure. As for content of ascorbic acid by part of eggplant, stem part had the most. That is, content of ascorbic acid decreased as from stem part under. Content of ascorbic acid of eggplant decreased greatly by cooking manipulation like other vegetables did, and the remaining amount showed control> sauteing> microwave> boiling> steaming in order.

• Archives of Pharmacal Research
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• v.26 no.10
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• pp.874-879
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• 2003

The present study was carried out to examine the stability of microencapsulated ascorbic acid in simulated-gastric and intestinal situation in vitro and the effect of microencapsulated ascorbic acid on iron bioavailability. Coating materials used were polyglycerol monostearate (PGMS) and medium-chain triacylglycerol (MCT), and core materials were L-ascorbic acid and ferric ammonium sulfate. When ascorbic acid was microencapsulated by MCT, the release of ascorbic acid was 6.3％ at pH 5 and 1.32％ at pH 2 in simulated-gastric fluids during 60 min. When ascorbic acid was microencapsulated by PGMS, the more ascorbic acid was released in the range of 9.5 to 16.0％. Comparatively, ascorbic acid release increased significantly as 94.7％ and 83.8％ coated by MCT and PGMS, respectively, for 60 min incubation in simulated-intestinal fluid. In the subsequent study, we tested whether ascorbic acid enhanced the iron bioavailability or not. In results, serum iron content and transferring saturation increased dramatically when subjects consumed milks containing both encapsulated iron and encapsulated ascorbic acid, compared with those when consumed uncapsulated iron or encapsulated iron without ascorbic acid. Therefore, the present data indicated that microencapsulated ascorbic acid with both PGMS and MCT were effective means for fortifying ascorbic acid into milk and for enhancing the iron bioavailability.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.22-29
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• 1982

As sugar and amino acid were added to the ascorbic acid solution the content of ascorbic acid was quantitatively determined by 2, 4-dinitrophenyl hydrazine method. The residual ascorbic acid was shown to increase slightly when sorbose, rhamnose or mannose was added to the ascorbic acid solution whereas residual ascorbic acid was shown to decrease in time to the addition of other sugars. The effects of amino acid to the ascorbic acid solution were found that monoamino-mono, or dicarboxylic acids and aromatic amino acids increased the residual ascorbic acidity whereas diamino-monocarboxylic acids and sulfur containing amino acids decreased the residual ascorbic acidity.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.205-209
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• 1999

Cholesterol plays an important role in various physiological responses and membrane stability. To investigate the effect of cholesterol in liposome on the stability of encapsulated ascorbic acid, the physico-chemical experiments using various amounts of cholesterol-containing liposomes were performed. The encapsulation efficiency of ascorbic acid was decreased with increasing cholesterol content in liposome, whereas size of liposome was increased. Furthermore, the stability of encapsulated ascorbic acid was increased with increasing the content of cholesterol. The stability was not affected by pH. Encapsulated ascorbic acid in liposome stored at $37^{\circ}C$ was rapidly oxidized compared to those stored at $4^{\circ}C$. These results suggest that cholesterol in liposome affects largely to the stability of encapsulated ascorbic acid.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.201-208
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• 1993

The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.

• Journal of Plant Biology
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• v.7 no.4
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• pp.1-8
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• 1964

This experiment was investigated from March 20 to September 20, 1960. It was investigated chlorophyll, carotene and ascorbic acid contents of edible plants in Korea, 64 with 132 species belonging to 62 families for the ascorbic acid and 116 species on the 64 families for the chlorophyll and carotene content. Carotene content varies with chlorophyll although the ratio of chlorophyll to carotene was not so high as that obtained by Beak and Redman (1). Where the chlorophyll content is abundant, it appears that the amounts of carotene and ascorbic acid are also plenty.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.312-317
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• 1985

This study was attempted to investigate the occurrence and the characteristics of ascorbic oxidase in cucumbers. Ascorbic acid oxidase was isolated from cucumbers and concentrated using ammonium sulfate precipitation. The results of this study are as follows ; 1) Ascorbic acid oxidase activity was detected in whole cucumber homogenate. 2) Highest amounts of ascorbic acid destroyed after 10 minutes' incubation of ascorbic acid oxidase with its substrate. 3) The optimum pH and temperature of this enzyme were found to be pH 6.5 and $40^{\circ}C$, respectively. 4) Ascorbic acid content in cucumber juice prepared using the cold water $(4^{\circ}C)$ was higher than that made with water at $30^{\circ}C$. 5) When orange juice ( pH 3.4 )was added, ascorbic acid destruction was completely ceased. (The ascorbic acid oxidase was inactivated at pH 3.9) Decreasing the temperature and pH are recommended to achieve maximum stability of ascorbic acid in preparing cucumber juice.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.3
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• pp.67-86
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• 1999

Ascorbic acid which has various physiological benefits as the functional substance is easily oxidized and destroyed by the structural instability. Liposome encapsulated pure ascorbic acid was prepared for the sake of the constraint of oxidation. The influence of cholestrol or $\beta$-sitosterol on the stabilization of liposome was investigated. Butylated hydroxytoluene(BHT), tertiary butylhydroquinone(TBHQ), $\alpha$ -glycosyl rutin and natural concentrated tocopherol were used for constraint of oxidation of ascorbic acid. The presence of cholesterol or $\beta$-sitosterol decreased oxidation of ascorbic acid. That results were thought that cholesterol or $\beta$-sitosterol so increased rigidity of bilayer that the leakage of vitamin C decreased. As a result the oxidation and degradation of vitamin C were constrained. At 0.3w/w% cholesterol content the most stable liposome was formulated. The whole antioxidant that used at the research constrained oxidation of ascorbic acid. The antioxidation for ascorbic acid increased in order of tertiary butylhydroquinone, $\alpha$-glycosyl rutin, butylated hydroxytoluene and natural concentrated tocopherol. But u -glycosyl rutin is preferable to tertiary butylhydroquinone which was the most effective in antioxidation as the antioxidant of ascorbic acid which was utilized in cosmetics and pharmacy.