• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.466-472
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• 2019

This study was conducted to investigate anti-photoaging effects of collagen hydrolysate containing collagen tripeptides (CTP) in both HaCaT cells and SKH-1 hairless mice. CTP treatment was nontoxic to HaCaT cells and improved expression of biomarkers associated with aging of skin, such as, collagen 1A, metalloproteinase (MMP)-1, and MMP-13 after subjecting mice to ultraviolet B (UVB) irradiation. In animal studies, the depth and width of wrinkles in the skin of mice were determined upon subjecting them to UVB irradiation. However, positive effects on wrinkles on the skin of mice were seen following CTP supplementation. Collagen content and density of mouse skin were restored following CTP supplementation for 14 weeks after UVB irradiation. These results were based on the effects of CTP on protein levels of collagen 1A, MMP-1, and MMP-13. Therefore, CTP might have positive effects on the number, depth, and width of wrinkles caused by UVB irradiation in SKH-1 hairless mice.

• Journal of agriculture & life science
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• v.53 no.4
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• pp.55-59
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• 2019

Hanwoo has improved the quality of carcass traits. Especially, the higher the grade, the better the texture and taste of Hanwoo. One of the many factors that determine consumer preferences in food is the flavor. The flavor of food is expressed through heat treatment, and fat, carbohydrate and water-soluble compound are important ingredients for flavor. Therefore, The purpose of this study was to investigate the characteristics of fatty acids and carcass traits of 373 Hanwoos. The oleic acid (C18:1) and linolenic acid (C18:3) contents were 48.08% and 0.11%, respectively, while the carcass weight, Eye muscle area, back fat thickness and marbling score of the carcass trait were 383.73 kg, 83.88 ㎠, 10.91 mm, 3.89, respectively. The heritability of oleic acid was estimated to be 0.726, and the phenotypic correlation between eye muscle area and marbling score was estimated to be 0.105 and 0.141, respectively. The phenotype of the marbling score and eye muscle area were positively correlated with Oleic acid. Therefore, the improvement of these two traits seems to affect the increase of unsaturated fatty acid content.

• Journal of Nutrition and Health
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• v.54 no.6
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• pp.594-602
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• 2021

Purpose: The zinc transporter ZIP7 is known to regulate glucose metabolism in skeletal muscles, and skeletal muscles are known to play a critical role in glycemic control. The present study examines the effects of dietary zinc supplementation on the blood glucose concentration and expression of ZIP7 in skeletal muscle obtained from obese mice fed a high-fat diet (HF). Methods: C57BL/6J male mice were divided into three groups and were administered either a HF (60% of total calories from fat), HF supplemented with zinc (HF+Zn, 60% calories from fat + 300 mg zinc/kg diet), or low-fat diet (CON, 10% calories from fat), for 15 weeks. Results: Compared to CON group mice, the final body weights and adipose tissue weights were significantly increased, while the skeletal muscle weights were significantly decreased in mice belonging to the HF and HF+Zn groups. The HF+Zn group had significantly lower levels of fasting blood glucose concentrations than the HF group. Similarly, zinc supplementation significantly decreased the HF-elevated area under the curve values obtained from the oral glucose tolerance test. Skeletal muscle protein levels of ZIP7 in samples obtained from the HF group were significantly decreased as compared to the CON group. Conversely, the skeletal ZIP7 protein levels in the HF+Zn group were significantly increased as compared to the HF group. Moreover, the protein levels of phosphorylated-AKT and glucose transporter 4 in the skeletal muscle were significantly increased subsequent to zinc supplementation. Conclusion: Our data demonstrates that zinc supplementation up-regulates the skeletal muscle ZIP7 expression, which is associated with improved glucose tolerance in the obesity.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.129-139
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• 2021

We studied the consumer preference for the packaging of "Samgyetang" retort product in order to improve its function and design. A total of 319 eligible respondents (male 175, female 144) were surveyed with a questionnaire asking on the general characteristics for the preference of the packaging function, type of retort package, packaging design, convenience, cooking method of retort product and characteristics of "Samgyetang" retort product. The collected data was analyzed using a chi-square (X²) statistical test in SPSS program. The results showed that the retort packages with opacity and microwaveable types were preferred. Also, most respondents expressed that it needs to be improved for cooking convenience. Another question results showed that the consumers are considering the taste and cost of a product more important than the brand of its product when purchasing. Based on the results of the questionnaire, the study suggested that many consumers want the convenience of packaging and product protection for high value added product. The results help to provide consumer's demand for packaging development and to provide the greatest advantages in terms of production and marketability of "Samgyetang" retort product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.257-266
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• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.111-120
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• 2022

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10³, 46.9×10³ and 16.0×10³ N/m², respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 ㎍ RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 ㎍, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.849-860
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• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• Journal of the Korean Applied Science and Technology
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• v.38 no.2
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• pp.368-377
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• 2021

The present study aimed to evaluate the effects of radiation mutant Perilla frutescens var. crispa and Atractylodes macrocephala Koidzumi complex extract(Perilla frutescens var. crispa complex extract) on the mediators related to degenerative arthritis in a monosodium iodoacetate-induced rat model of degenerative arthritis. Perilla frutescens var. crispa complex extract was administered orally at doses of 25, 50 or 100 mg/kg/day for 2 weeks before direct injection of monosodium iodoacetate (3 mg/50 µl of 0.9% saline) into the intra-articular space of the rats' right knees. The rats subsequently received the same doses of oral Perilla frutescens var. crispa complex extract for another 4 weeks. It was evaluated that the treatment effects based on serum bio-markers, and morphological and histopathological analysis of the knee joints. Compared with those in negative control rats, the Perilla frutescens var. crispa complex extract treatments significantly reduced the serum levels of inflammation, bone metabolism markers (i.e., TNF-α, MMP-3, COX-2, PGE₂, COMP, and Aggrecan). Otherwise, it was significantly increased the production of CTX-2 in cartilage absorption mediators. In addition, the Perilla frutescens var. crispa complex extract treatments effectively preserved the knee cartilage and synovial membrane. As a result, it indicates that the Perilla frutescens var. crispa complex extract improved degenerative arthritis symptoms. Thus, the Perilla frutescens var. crispa complex can be used in food material for the management of degenerative arthritis.

• Journal of Korean Medicine Rehabilitation
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• v.32 no.2
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• pp.19-36
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• 2022

Objectives This study is to investigate the effects and mechanisms of Imyo-san (IMS) on the obese mice model induced by high-fat diet. Methods Antioxidative capacity was measured by in vitro method. C57BL/6 mice were randomly assigned into 5 groups (n=7). Normal group was fed general diet (Normal). The other 4 groups were fed high fat diet (HFD) with water (Control), with Garcinia gummi-gutta (GG, Garcinia gummi-gutta 200 mg/kg), with low-dose IMS (IMSL, Imyo-san 0.54 g/kg) and with high-dose IMS (IMSH, Imyo-san 1.08 g/kg). Results IMS showed high radical scavenging activity. After 6 week experiment, body weight, food intake, food efficiency ratio (FER), epididymal fat and liver weight, triglyceride (TG), total cholesterol (TC), high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol, very low density lipoprotein (VLDL) cholesterol, sterol regulatory element-binding protein-1 (SREBP-1), phospho-acetyl-CoA carboxylase (p-ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase-1 (SCD-1), SREBP-2, 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR), phospho-liver kinase B1 (p-LKB1), phospho-AMP-activated protein kinase (p-AMPK), peroxisome proliferator-activated receptor 𝛼 (PPAR𝛼), peroxisome proliferator-activated receptor 𝛾 coactivator-1𝛼 (PGC-1𝛼), uncoupling protein-2 (UCP-2), carnitine palmitoyltransferase 1A (CPT-1A), and histology of liver and epididymal fat were measured and analysed. Body weight gain, FER, liver and epididymal fat weight of IMS groups were significantly decreased. There were significant improvements in blood lipids with less TG, TC, LDL-cholesterol, VLDL-cholesterol and more HDL-cholesterol. Proteins associated with lipid synthesis (SREBP-1, p-ACC, FAS, SCD-1) and cholesterol (SREBP-2, HMGCR) was improved. Factors regulating lipid synthesis and lipid catabolism (p-LKBI, p-AMPK, PPARα, PGC-1α, UCP-2, CPT-1A) were increased. In histological examinations, IMS group had smaller fat droplets than control group. All results increased depending on concentration. Conclusions It can be suggested that IMS has anti-obesity effects with improving lipid metabolism.

• Journal of Animal Science and Technology
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• v.64 no.1
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• pp.70-83
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• 2022

A set of studies was performed to determine the influence of dietary ZnO concentration and source during two phases (days 0 to 14 and days 15 to 28). Experiment 1: 168 weaned piglets were allocated to four treatment groups in six replicates. The treatments included a basal diet without ZnO supplementation (control), 2,500 mg ZnO/kg (In2500), 500 mg nano-ZnO/kg (N500), and 150 mg nano-ZnO/kg (N150). Experiment 2: 168 weaned piglets were divided into three treatment groups with eight replicates. The treatments included control, In2500, N300, and 150 mg nano-ZnO/kg (N150). An in vitro trial showed that the growth of Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium was inhibited when exposed to 300 and 500 ppm of ZnO after 24 h of incubation. In experiment 1, the average daily gain (ADG) by the pigs was improved in the N500 and IN2500 treatment groups. Colonization of coliforms and Clostridium spp. significantly decreased in the pigs fed the N500 and IN2500 diets in phase 1. The total plasma antioxidant capacity was greater in the IN2500 and N500 treatment groups than in the control. Superoxide dismutase (SOD) activity was greater in pigs fed the IN2500 (phase 1) or the IN2500 and N500 (phase 2) diets than in the control and N150 treatment group. In experiment 2, pigs in the N300 treatment group showed a higher ADG and lower fecal score colonization of coliforms and Clostridium spp. compared with those in the N150 treatment group. In conclusion, nano-ZnO at a dose of 300 ppm showed the same growth as the pharmacological dose of Zn. This provides an option to the pharmacological dose.