• Food Science of Animal Resources
• /
• v.38 no.6
• /
• pp.1196-1202
• /
• 2018

The objective of this study was to determine the antioxidant activity of gamma-irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a model. ARE was prepared from dried Asparagi radix root and ARE solution (1.0 g/mL) was gamma-irradiated with designated doses at 5, 10, and 20 kGy. Antioxidant activity of ARE solution was determined by measuring 1,1-diphenyl-e-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-9-sulphonic acid) (ABTS) radicals. Activities of DPPH and ABTS radicals were decreased, whereas total phenolic contents increased after gamma irradiation with a dose dependence. Addition of gamma-irradiated ARE dose-dependently retarded lipid oxidation of emulsion-type pork sausage during storage at $4^{\circ}C$. These results indicated that gamma-irradiated ARE might have antioxidant activity more than non-irradiated ARE due to increase of the content of polyphenolic compounds by ionizing radiation.

• Journal of Animal Science and Technology
• /
• v.61 no.1
• /
• pp.28-34
• /
• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Biomedical Science Letters
• /
• v.16 no.3
• /
• pp.151-159
• /
• 2010

The peroxisome proliferator-activated receptor $\alpha$ (PPAR$\alpha$) is a nuclear transcription factor that plays a central role in lipid metabolism and obesity. Exercise also is a powerful modifier of the manifestations of the lipid metabolism and obesity in animal models and humans with obesity and metabolic syndrome. However, effects of exercise on lipid metabolism and obesity in normal-weight younger female subjects, having functional ovaries and not metabolic disease, remain unexplained. To explore the effects of exercise on the development of obesity and its molecular mechanism in high fat diet-fed female C57BL/6J mice, we experimented the effects of swim training on body weight, adipose tissue mass, serum lipid levels, morphological changes of adipocytes and the expression of PPAR$\alpha$ target genes involved in fat oxidation in skeletal muscle tissue of female C57BL/6J mice. Swim-trained mice had significantly decreased body weight, adipose tissue mass, serum triglycerides compared with female control mice. Histological studies showed that swim training significantly decreased the average size of adipoctyes in parametrial adipose tissue. Swim training did not affect the expression of PPAR$\alpha$ mRNA in skeletal muscle. Concomitantly, swim training did not increase mRNA levels of PPAR$\alpha$ target genes responsible for fatty acid $\beta$-oxidation, such as carnitine palmitoyltransferase 1, medium chain acyl-CoA dehydrogenase, enoyl-CoA hydratase/3-hydroxyacyl-CoA dehydrogenase, and thiolase in skeletal muscle. In conclusion, these results indicate that swim training regulates lipid metabolism and obesity in high fat diet fed-female mice although swim training did not increase mRNA levels of PPAR$\alpha$ target genes involved in fatty acid $\beta$-oxidation in skeletal muscle, suggesting that swim training may prevent obesity and improve fitness through other mechanisms in female with ovaries, not through the activation of skeletal muscle PPAR$\alpha$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.993-997
• /
• 1997

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.

• Food Science and Biotechnology
• /
• v.17 no.2
• /
• pp.413-416
• /
• 2008

Effects of extracts obtained from the flowers of Elsholtzia splendens on the serum lipid profile and hepatotoxicity in mice were investigated. Female ICR mice were given E. splendens ethanolic extract (ESEs) orally at a dose of 10 or 50 mg/kg BW for 50 days. Significant dose-dependent decreases in triglyceride and low-density lipoprotein (LDL)-cholesterol of serum were observed. In addition, ESEs prolonged the lag-time of LDL oxidation in vitro. In the serum of ICE mice given ESEs orally at 10 and 50 mg/kg BW, the serum levels of aspartate aminotransferase (AST) and lactic dehydrogenase (LDH) increased significantly, while total protein, albumin, creatinine, alanine aminotransferase (ALT), and total bilirubin did not change. Therefore, ESEs may be beneficial to human health, although it has some hepatotoxicity.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.3
• /
• pp.403-408
• /
• 2003

The study investigated the lipid metabolism of Tsaiya ducks under fasting and ad libitum feeding conditions. Sixty Tsaiya ducks in their growing period (8-12 wk-old) and sixty Tsaiya ducks in their laying period (26-30 wk-old, 10-14 weeks after the onset of laying) were randomly divided into ad libitum feeding and 3-day fasting groups. The activities of lipid metabolism related enzymes were determined. Experimental results indicated that fasting depressed the activities of lipogenesis related enzymes such as fatty acid synthetase and NADP-malic dehydrogenase in both periods (p<0.05). Fasting also increased the activities of liver fatty acid $\beta$-oxidation enzymes (p<0.05). However, the activities of lipoprotein lipase in adipose tissue, heart and ovarian follicle in both periods and the hormone-sensitive lipase of adipose tissue in the growing period were decreased by fasting (p<0.01).

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.88-93
• /
• 1993

Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.

• BMB Reports
• /
• v.42 no.10
• /
• pp.667-672
• /
• 2009

Plasma concentrations of adiponectin have been shown to be decreased in patients with obesity, cardiovascular diseases, hypertension and metabolic syndrome. Recent studies have found that adiponectin reduces lipid accumulation in macrophage foam cells which may impact the development of atherosclerosis. However, it remains unclear whether adiponectin is involved in the process of lipid accumulation during myogenesis. Using C2C12 myoblasts, we investigated the effect of adiponectin on intramyocellular lipid accumulation during myogenesis. The results showed that intracellular lipid accumulation is significantly decreased during C2C12 differentiation, apparently due to increased fatty acid oxidation and decreased fatty acid synthesis during this process. C2C12 cells transiently transfected with adiponectin gene showed reduced lipid accumulation as compared to controls. Further experiments demonstrated that adiponectin can suppress lipid accumulation by increasing fatty acid oxidation during C2C12 myogenesis.

• Applied Biological Chemistry
• /
• v.47 no.1
• /
• pp.72-77
• /
• 2004

The purpose of this research was to determine the effect of phenol compounds from green tea leaves and surfactant micelles on lipid oxidation in com oil-in-water emulsion (O/W). The concentration of phenol and surfactant in continuous phase of the O/W with exceed Brij 700 and phenol compounds was measured. The particle size of O/W with phenol (100 ppm) increased with increasing added exceed surfactant $(0{\sim}2.0%)$ and the concentration of surfactant and phenols in the continuous phase higher than these of control. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in the O/W emulsions containing phenol compounds (100 ppm) and exceed surfactant $(0{\sim}2.0%)$ decreased with increasing concentration of exceed surfactant. The ability of the phenol compounds and exceed surfactant to inhibit hydroperoxide and headspace hexanal producing as lipid oxidation in O/W was BHT>procyanidin B3-3-O-gallate> (+)-gallocatechin > (+)-catechin and 2% > 1 % > 0% of exceed surfactant. These results indicate that phenol compounds and exceed surfactant could alter the physical location of hydroperoxide in O/W.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.5
• /
• pp.419-430
• /
• 1987

The damage of plasmid DNA by lipid peroxidation and its inhibition were investigated through the model system of DNA and linoleic acid at $37^{\circ}C$. The degree of DNA damage increased in proportion to the increase of concentration and peroxidation of linoleic acid. DNA damage induced from linoleic acid peroxidation was greatly inhibited by the addition of active oxygen scavengers, especially, singlet of oxygen scavenge$(\alpha-tocopherol,\;cysteine)$ and superoxide anion scavenger(superoxide dismutase, ascorbic acid) in reaction system. These active oxygens, such as superoxide anion and hydrogen peroxide were rapidly generated in the early stage of peroxidation (POV below 100 mg/kg) and also scanvenged by the addition of superoxide dismutase and catalase, respectively. Hydroperoxide isolated from autoxidised linoleic acid showed DNA damage. Hydroperoxide induced-DNA damage was not inhibited by active oxygen scavengers. Lipid oxidation products, malonaldehyde and hexanal, also influenced on the DNA damage. Accordingly, it is speculated that DNA damage by lipid oxidation products is due to active oxygens such as singlet oxygen and superoxide anion formed in the early stage of peroxidation, direct action of hydroperoxide and formation of low molecular carbonyl compound-DNA complex. Furthermore, DNA damage induced by lipid peroxidation was remarkably inhibited by the addition of active oxygen scavengers and natural antioxidative fractions extracted from garlic and ginger. These antioxidative fractions also suppressed the generation of active orygens and linoleic acid oxidation. It is assumed that the inhibition of DNA damage by garlic and ginger extracts is due to the scavenging effect of active oxygens and the inhibition of hydroperoxide and oxidation products formation.