• 생명과학회지
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• 제30권7호
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• pp.581-591
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• 2020

본 연구에서는 한국의 전통발효식품인 식해, 열무김치, 비지에서 분리한 유산균의 프로바이오틱스로써의 사용 가능성을 확인하였다. 분리된 유산균 중 pH 2.5의 산에서 60% 이상의 생존율을 나타내는 Pediococcus inopinatus BZ4, Lactobacillus plantarum SH1, Lactobacillus brevis SH14, Pediococcus pentosaceus YMT1, Leuconostoc mesenteroides YMT2는 0.3% 담즙산에서도 모두 우수한 생존율을 나타내어 이 5종을 선별하여 실험을 진행하였다. 간접적으로 유용미생물의 군집화 및 병원성 세균의 부착을 저해하는 자가 응집 및 상호 응집 실험에서 다섯 개의 유산균은 강력한 응집능을 나타내었다. 유기용매를 이용한 세포 표면 소수성 실험에서 3가지 용매에 모두 부착성을 나타내어 세포 표면의 높은 소수성을 보여주었으며 이는 간접적으로 장세포에 부착할 수 있는 세포 부착능이 우수하다는 것을 보여준다. 또한, DPPH, ABTS 라디컬 소거능 측정, 지질 과산화억제능 실험에서도 선별된 유산균의 cell-free supernatant 및 intracellular cell-free extract는 항산화 활성을 나타내었다. 마지막으로 진균인 C. albicans ATCC 10231를 제외한 4가지 병원성세균(E. coli KCTC 2571, H. pylori HPKCTC B0150, L. monocytogenes KCTC 13064, S. aureus KCTC 1916)에서 모두 항균활성이 나타남을 확인하였다. 상기 실험결과를 바탕으로, 분리된 유산균은 항산화, 항균활성을 보유하고 있는 프로바이오틱스 제제로써 활용이 가능할 것으로 기대되며 이는 기초적인 실험으로써 산업화를 위한 임상검증 등의 추가적인 연구가 필요하다고 사료된다.

• 한국식품영양과학회지
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• 제35권5호
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• pp.511-515
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• 2006

도라지 잎과 줄기를 기능성식품 재료로 이용하기 위한 기초자료를 제공하기 위하여 화학성분 및 항산화 활성을 조사하였다. 도라지 잎과 줄기의 수분함량은 각각 84.31%와 5.91%였으며, 도라지 잎과 줄기의 무기성분 중 Ca이 351.49 mg%와 217.56 mg%로 함량이 많았다. 도라지 잎의 주요 유리당은 glucose로 1,729.8 mg%가 함유되어 있었고, 줄기에서는 fructose가 734.87mg%였다. 도라지 잎의 주요 아미노산으로는 glutamic acid(242.91 mg%)와 arginine(228.60 mg%)이었으며, 줄기에서는 lysine(110.08 mg%)과 glutamic acid(80.40 mg%)였고, 도라지 잎과 줄기의 주요 지방산은 oleic acid와 linoleic acid였다. 도라지 잎과 줄기의 용매 분획물을 이용하여 DPPH radical 소거활성을 측정한 결과 분획물의 농도가 증가함에 따라 DPPH radical 소거활성이 증가하였으며, 환원력도 농도의존적인 경향을 보였고, 특히 부탄올 분획물에서 환원력이 2.25로 가장 높았다.

• 한국가정과학회지
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• 제5권1호
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• Food Science and Biotechnology
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• 제18권2호
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• pp.449-455
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• 2009

The antioxidant properties of water extracted polysaccharides (PW), 1%(w/v) NaOH extracted polysaccharides (PN1), and 5%(w/v) NaOH extracted polysaccharides (PN5) were assessed in this paper. PW showed good capability of scavenging $H_2O_2$, anti-lipid peroxidation, reduction power, and scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH). The maximum values were all observed at the dose of 1 mg/mL sample. As far as the antioxidant activities of PN1 were concerned, the capability of scavenging superoxide radical, chelating metal, and total antioxidation showed higher than those of PN5. When polysaccharide concentration was 1 mg/mL, the 3 index described above were attached 71.8%, 51.6%, and $446.3{\mu}M$ Trolox equivalent, respectively. With respect to PN5, higher capabilities of scavenging hydroxyl free radicals were obtained while the peak of 84.8% was observed at the concentration of 1.0 mg/mL. Moreover, the concentration-dependent influences were characterized in all cases.

• Bulletin of the Korean Chemical Society
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• 제35권6호
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• pp.1675-1680
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• 2014

A peroxopolyoxotungsten-based ionic hybrid was synthesized by anion-change of peroxopolyoxometalate (POM) $PW_4O{_{24}}^{3-}$ with dicationic long-chain alkyl imidazolium ionic liquids. The characterization was conducted by FT-IR, TGA, $^1H$-NMR and CHN Elemental analyses. Its catalytic performance was evaluated by the epoxidation of soybean oil with $H_2O_2$ under solvent-free condition, including testing of organic cations influence, catalytic reusability and reaction conditions. The catalyst was proved to be a highly efficient recyclable catalyst for epoxidation of various vegetable oils with $H_2O_2$, showing high $H_2O_2$ utilization efficiency, high catalytic activity, convenient recovery and good reuse ability.

• Nutrition Research and Practice
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• 제6권6호
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• pp.491-498
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• 2012

Glycyrrhiza uralensis (or licorice) is a widely used Oriental herbal medicine from which the phenylflavonoids dehydroglyasperin C (DGC), dehydroglyasperin D (DGD), and isoangustone A (IsoA) are derived. The purpose of the present study was to evaluate the antioxidant properties of DGC, DGD, and IsoA. The three compounds showed strong ferric reducing activities and effectively scavenged DPPH, $ABTS^+$, and singlet oxygen radicals. Among the three compounds tested, DGC showed the highest free radical scavenging capacity in human hepatoma HepG2 cells as assessed by oxidant-sensitive fluorescent dyes dichlorofluorescein diacetate and dihydroethidium bromide. In addition, all three compounds effectively suppressed lipid peroxidation in rat tissues as well as $H_2O_2$-induced ROS production in hepatoma cells. This study demonstrates that among the three phenylflavonoids isolated from licorice, DGC possesses the most potent antioxidant activity, suggesting it has protective effects against chronic diseases caused by reactive oxygen species as well as potential as an antioxidant food additive.

• Asian-Australasian Journal of Animal Sciences
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• 제5권1호
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• pp.159-164
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• 1992

The present study was done to examine whether inoculated and established bacteria in the digestive tract of germ-free (GF) chickens affect growth performance, energy availability, nitrogen utilization and neutral detergent fibre (NDF) digestibility of the host bird fed a high-fibre diet. Gnotobiotic (GB) chicks were made from GF birds by co-inoculating with Ruminococcus albus, and Staphylococcus warneri, only the latter of which was established in the chicken gut. No difference was detected among conventional (CV), GF and GB birds in body weight gain, food intake or food efficiency from 7 to 21 d of age. The amount of nitrogen retained was larger in CV than in GF and GB chicks. DE and ME values of the diet and NDF digestibility were higher in CV birds than in GF and GB counterparts. It was concluded, therefore, that the established bacterium S. warneri did not give any beneficial effects on the host bird as judged by growth performance, energy availability, nitrogen utilization, and NDF digestibility.

• 한국식품과학회지
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• 제51권2호
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• pp.133-140
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• 2019

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

• 한국축산식품학회지
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• 제40권4호
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• pp.527-540
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• 2020

Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

• 한국축산식품학회지
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• 제44권3호
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• pp.620-634
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• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.