• 한국식품영양과학회지
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• 제23권5호
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• pp.867-878
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• 1994

A general overview of the lipid peroxidation and its nutritional significance are presented ,with emphasis on the reaction mechaisms, peroxidized products, further interaction and nutritional/biological deterioration in a series of oxidative process. Overall mechanism with various factors and elements for initiation , propagation and termination of free radical reaction is reviewed and the primary /secondary products of peroxidized lipids are defined. Since these products are potentially reactive substances that can cause deterioration of proteins /amino acids and vitamins (carotene, tocopherols and ascorbic acid etc), mechanism and actual damages of their deterioration in some foods and biological models are outlined. Especially , chemical changes caused by interaction of peroxidized products (related hydroperoxides, radicals and malonaldehye etc) and protein are emphasized here. And also, the detailed mechanisms on radical scavenging of the these vitamins which are the most prominent natural antioxidants are presented . Additionally , the possible roles of peroxidicaed lipids and their secondary products in the process of aging an carcinogenesis are briefly discussed . However, it is important to not that more detailed and integrated studies on the reaction kinetics, energetics of peroxidation, their decomposed products , biochemical interaction potential damaging/aging / carcinogenic effects, protection from their oxidative spoilage and novel antioxidants in food and heterogeneous biological systems will be essential in order to assessing the implication of lipid peroxidation to human nutrition and health.

• 한국수산과학회지
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• 제28권6호
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• pp.770-778
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• 1995

Anchovy Engraulis japonica boiled and dried was stored at $20^{\circ}C$ for 5 months after that treatment of sodium-erythorbate (Na-ery) or deoxygenizer (Deoxy). During storage, peroxide value (POV), thiobarbituric acid (TBA) value, lipid content, and lipid class compositions were determined to evaluate the quality of the samples. pay was decreased rapidly for the first 3 months storage and its decrease was Deoxy group>Control group>Na-ery group in that order. TBA values increased for the first 4 months and then decreased rapidly, and it's increase was the highest in Control group, followed by Na-ery and Deoxy group. Total lipid contents in all samples declined during storage. Especially, phospholipid decreased mainly in Na- ery and Deoxy group, while neutral lipid mainly in Control group. Triglyceride (TG), phosphatidylethanolamine(PE), and phosphatidylcholine(PC) decreased, while free fatty acid (FFA) and lyso-PC (LPC) increased during storage. The decrease of TG was the highest in Control group and that of PE and PC was higher in Na-ery group than in other sample. The decrease of PE in all samples (except Deoxy group) was higher than that of pc. The increase of FFA and LPC were higher in Control and Na-ery group than in Deoxy group. These results indicated that the lipid deterioration of the boiled and dried-anchovy was effectively suppressed by the enclosed deoxygenizer during storage at $20^{\circ}C$.

• 한국수산과학회지
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• 제28권6호
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• pp.779-792
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• 1995

The effects of deoxygenizer (Deoxy) and sodium-erythorbate (Na-ery) on the changes in fatty acid compositions were investigated to prevent the loss of n-3 polyunsaturated fatty acids in lipid of bolied and dried-anchovy during storage. After storage for 5 months, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of total lipid (TL) in Deoxy group decreased only $3.0\%\;and\;0.5\%$, respectively, compared to those of before storage. However, those in Control group decreased 9.5\%\;and\;2.3\%,$ respectively. In the case of Na­ery group, the percentages of DHA and EPA decreased were lower than those of Control. Most of DHA and EPA in n was lost in the early stage of storage. Total DHA remained in phospholipid (PL), triglyceride (TG), and free fatty acid (FFA) fractions after storage for 5 months were $98\%,\;66\%\;and\;62\%$ in Deoxy, Na-ery and Control group, respectively, and total EPA remained was slightly high level compared with those of DHA. The loss of DHA was more in PL than in TG. Consequently, deoxygenizer was recognized as a good material to prevent the loss of DHA and EPA of the boiled and dried-anchovy during storage.

• 한국식품과학회지
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• 제22권5호
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• pp.596-601
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• 1990

미강의 산소 농도를 제한하고 상대습도 65% 온도 $35^{\circ}C$의 저장 조건하에서 함유 지방질의 가수분해를 최대한 유도한 시료와 온도 $25-30^{\circ}C$, 상대습도 70-80%인 공기중에 방치하여 함유 지방질의 가수분해와 지방질의 산화를 동시에 유도한 미강을 시료로 하여 지방의 산화양상에 따른 단백질의 물리 화학적인 변화 즉, sulfhydryl과 disulfide group, 단백질의 용해도, 유효성 lysine, protease의 활성변화 등을 실험하였다. 산소 농도를 제한한 system에서는 지방질의 가수분해는 급격히 일어난 반면 산화는 서서히 진행되었고, 공기 중에 방치한 system에서는 지방질의 가수분해와 자동산화가 현저하게 진행되었다. 이때 각종 단백질 기능기의 함량의 감소현상은 저장기간보다 지방의 산패 정도와 더 깊은 상관성을 보였다. 지방질의 산패와 주요 단백질 기능기함량과의 상관계수는 두 system 모두에서 -0.8 이상으로서, 지방질의 산패는 단백질의 이화학적인 변화에 중요한 영향을 미침이 관찰되었다(p<0.05).

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.1-14
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• 2003

Lipid oxidation is one of the most important non-microbial causes of meat quality deterioration. However, there have been different/conflicting views concerning the primary catalysts of lipid oxidation in meat. This presentation provides brief overviews of lipid oxidation mechanism in general and catalysis of lipid oxidation in meat, and then focuses on inter-species differences in lipid oxidation potential, using results from our studies on meats (beef, pork and chicken) at retail and the respective meats of uniform postmortem history. The inter-species differences have highlighted the relative roles of meat pigment (myoglobin) content, catalase activity, and the concentration of oxidation substrates (particularly polyunsaturated fatty acids) in determining the lipid oxidation potential of raw meat versus cooked meat.

• Food Science and Biotechnology
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• 제14권1호
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• pp.152-163
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• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• Archives of Pharmacal Research
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• 제15권4호
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• pp.309-316
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• 1992

The effects of lipid peroxidation on the fluidity of the lipid bilayers of the human erythrocyte ghosts and egg-lecithin phospholipid liposomes have been studied. For the measurements of the peroxidation extent and the fluidity of the membranes, the thiobarbituric acid-reactive substances and the fluorescence depolarization of 1, 6-diphynyl-1, 3, 5-hexatriene labelled into the membrane were employed, respectively. The lipid peroxidation was performed in hypoxanthine/xanthine oxidase/ferrous ion, and hydrogen peroxide/ferrous ion systems. The results of these experiments show that both of the xanthine oxidase and hydrogen peroxide systems effectively. The lipid peroxidation decreased the fluidity of the membranes, especially at the very early stage of the peroxidation reaction. The decrease in the fluidity of membrane by the lipid peroxidation has been ascribed to the alteration of the polyunsaturated acyl chains of lipids and cross linkages among the membrane components. However, under drastic condition of lipid peroxidation, tdhe fluidity of the membrane rather increased possibly due to the deterioration of the membrane integrity by the peroxidation. Morphological change of the erythrocyte on peroxidation has also been observed.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• 약학회지
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• 제28권1호
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• pp.53-59
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• 1984

Drug-metabolizing system which has the important role in drug metabolism is localized in smooth endoplasmic reticulum of hepatocytes and is composed of NADPH, NADPH-cytochrome $P_{450}$ reductase, cytochrome $P_{450}$ and others. It is well known that the enzyme system is induced by phenobarbital and methylcholanthrene. Lipid peroxidation is reaction of oxidative deterioration of polyunsaturated lipids. Formation of lipid peroxides in liver microsome has been found to produce degradation of phospholipid, which are major components of microsomal membrane. The relationship between the formation of lipid oxides and the activities of drug-metabolizing enzyme in the liver of rats was reported by several investigators. In this study the effect of riboflavin tetrabutylate, an antioxidant on lipid peroxidation, specially the relationship between lipid peroxidation and drug-metabolizing enzyme system was investigated. In addition the effect of vitamin A derivatives, such as retinoic acid and retinoid on the enzyme was also observed. Results are summarized as followings. 1) The pretretment with riboflavin tetrabutylate inhibited completely the lengthened sleeping time due to $CCl_{4}$ treatment. 2) The increase of TBA value was prevented by the pretreatment with riboflavin tetrabutylate. 3) The pretreatment with riboflavin tetrabutylate also prevented the decrease of drug-metabolizing enzyme caused by $CCl_{4}$. 4) Both retinoic acid and retinoid remarkably decreased the activity of aminopyrine demethylase. Pretreatment of riboflavin tetrabutylate, however, prevented inhibitory effect of retinoic acid on the enzyme activity.

• 한국축산식품학회지
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• 제35권6호
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• pp.772-782
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• 2015

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.