• 생약학회지
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• 제28권4호
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• pp.198-208
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• 1997

This Study was attempted to investigate the effect of Allium cepa L. (onion) on the activities of GOT and GPT, the levels total lipids, triglyceride, total cholesterol, phospholipid and ${\beta}-lipoprotein$ in the serum and the increase ratio of body and liver weight in the experimentally induced hyperlipemic rats. The activities of S-GOT and S-GPT were significantly decreased in dose of onion juice 3 ml and 5 ml/head as compared to the high lipid-diet control group. The levels of total lipids. Triglyceride, total cholesterol and phospholipids were significantly decreased in dose of onion juice 3 ml and 5 ml/head as compared to the control group, respectively. However, the level of ${\beta}-lipoprotein$ was significantly decreased in dose of onion juice 3 ml/head. The levels of triglyceride and total cholesterol in the liver were significanatly decreased in dose of onion juice 3 ml/head. Increase ratio of the body and liver weight were significantly decreased in dose of onion juice 3 ml/head. Anti-fatigue activity of onion juice were studied in mice using the swimming performance method. The potencies of anti-fatigue acti-vities was significantly found in 1.2 ml/head. p.o. of onion juice. The methanol extract and juice extract of onion was significantly found to have an antioxidative activity on the air oxidation of linoleic acid as compared to the 3-butyl-4-hydroxyanisole and ${\alpha}-tocopherol$.

• 한국축산식품학회지
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• 제41권6호
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• 한국축산식품학회지
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• 제41권6호
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Asian-Australasian Journal of Animal Sciences
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• 제32권9호
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• pp.1439-1447
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• 2019

Objective: The aim of this study was to evaluate the effect of dietary incorporation of tanninrich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat. Results: Feed intake, liveweight gain, carcass, and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups. Conclusion: The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.

• 한국축산식품학회지
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• 제42권3호
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• pp.517-535
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• 2022

The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.

• Applied Biological Chemistry
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• 제45권4호
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• pp.218-222
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• 2002

본 연구는 지골피 물추출물을 이용하여 기능성 화장품을 개발하고자 생리기능(항돌연변이성, 라디칼 소거능 및 UV B 스트레스에 대한 항산화능)을 조사하였다. 지골피 물 추출물을 이용하여 tert-butyl hydroperoxide (t-BOOH)의 돌연변이원성에 대한 항돌연변이원성을, L-ascorbic acid-$CuSO_4$ 및 광화학적 시스템에서 수퍼옥사이드와 하이드록시 라디칼 소거능을 조사하였고, 비타민 E 결핍 쥐의 표피를 취하여 자외선 B조사로 산화적 스트레스를 유발시킨 뒤 지골피 물 추출물의 지방 및 단백질 산화 억제 효과를 조사하였다. SOS Chromotest에서 지골피 물 추출물은 t-BOOH의 변이원성에 대하여 강한 억제효과를 나타내었으며 억제 효과는 용량 의존적이었다. 광화학적 시스템에서 수퍼옥사이드의 라다칼 소거능은 비교적 강한 상쇄 효과를 나타내었지만 L-ascorbic acid-$CuSO_4$에서 하이드록시 라디칼 소거능은 낮았다. 자외선 B를 조사한 쥐 표피의 지질 과산화는 현저하게 억제되었으나 단백질 산화의 억제 효과는 나타나지 않았다. 이러한 결과는 UV B 방사시 지질과산화에 대해 항산화 활성을 나타낸 지골피 추출물을 기능성 화장품의 조원료로서의 사용가능성을 시사해준다.

• BMB Reports
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• 제35권6호
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• pp.547-552
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• 2002

The aim of our study was to investigate the protective effects of intraperitoneally-administrated vitamin E, dl-alpha lipoic acid, and linalool on the level of total lipid and fatty acid in guinea pig brains with oxidative stress that was induced by $H_2O_2$. The total brain lipid content in the $H_2O_2$ group decreased when compared to the $H_2O_2$ + vitamin E (p<0.05), $H_2O_2$ + linalool (p<0.05), ALA (p<0.05), control (p<0.01), linalool (p<0.01), and vitamin E (p<0.01) groups. While the proportion of total saturated fatty acid (${\Sigma}SFA$) in the $H_2O_2$ group significantly increased (p<0.005) when compared to the vitamin E group, it only slightly increased (p<0.01) when compared to the control and $H_2O_2$ + vitamin E groups. The ratio of the total unsaturated fatty acid (${\Sigma}USFA$) in the $H_2O_2$ groups was lower (p<0.05) than the control, vitamin E, and $H_2O_2$ + vitamin E groups. The level of the total polyunsaturated fatty acid (${\Sigma}PUEA$) in the $H_2O_2$ group decreased in when compared to the control, vitamin E, and $H_2O_2$ + vitamin E groups. While the proportion of the total w3 (omega 3), w6 (omega 6), and PUFA were found to be lowest in the $H_2O_2$ group, they were slightly increased (p<0.05) in the lipoic acid group when compared to the control and $H_2O_2$ + lipoic acid groups. However, the level of ${\Sigma}SFA$ in the $H_2O_2$ group was highest; the level of ${\Sigma}USFA$ in same group was lowest. As the proportion of ${\Sigma}USFA$ and ${\Sigma}PUFA$ were found to be highest in the linalool group, they were decreased in the $H_2O_2$ group when compared to the control group. Our results show that linalool has antioxidant properties, much the same as vitamin E and lipoic acid, to prevent lipid peroxidation. Additionally, vitamin E, lipoic acid, and linalool could lead to therapeutic approaches for limiting damage from oxidation reaction in unsaturated fatty acids, as well as for complementing existing therapy for the treatment of complications of oxidative damage.

• 대한약리학회지
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• 제21권2호
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• pp.79-89
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• 1985

심근 세포의 칼슘 조절에 중요한 역할을 하는 sarcoplasmic reticulum (SR)의 칼슘운반 능력이 허혈 심근에서 현저히 억제됨이 알려져 있다. 이와같은 허혈 심근에서의 SR 칼슘운반승력 저하에 유독성 산소 대사물이 관여할 것으로 생각되고 있으나 그 기전에 관하여는 아직 알려진 바 없다. 본 연구에서는 그 기전의 일단을 규명하기 위하여 산틴 산화효소계에 의하여 발생된 유독성 산소대사물긴 돼지 심실근에서 추출한 sarcoplasmic reticulum의 칼슘흡수 및 막지질 과산화, sulfhydryl group 그리고 단백질 변성에 미치는 영향을 관찰하여 다음과 같은 결과를 얻었다. 1) 산틴 산화 효소계와 반응시킨 sarcopl smic reticulum의 칼슘흡수는 반응시간 경과에 따라 현저히 억제되었다. 2) sarcoplasmic reticulum 막지질 과산화는 산딘 산화 효소계에 의하여 현저히 증가되었다 3) 항산화제 ${\beta}$-phenylenediamine은 막지질 과산화의 증가는 효과적으로 억제하였으나, 칼슘흡수 억제는 부분적으로 회복시켰다. 4) 산틴 산화 효소계에 의하여 SH-group은 현저히 감소되었으며, 항산화제 첨가에 의하여 그 감소가 일부 억제되었다. 5) sarcoplasmic reticulum을 DTNB로 처리하여 SH-group을 산소 대사물에 의한 산화반응으로부터 보호했을 경우 칼슘흡수의 억제가 부분적으로 방지되었다. 6) Sephadex G-200 크로마토그라피 상에서 산틴 산화효소계와 반응시킨 sarcoplasmic reticulum의 단백질분해가 관찰되었다. 7) 단백질의 polymerization은 관찰되지 않았으며, 아울러 polymerization을 억제하는 semicarbazide로 칼슘흡수 감소를 방지하지 못하였다. 이상의 결과에서 유독성 산소대사물에 의한 sarcoplasmic reticulum의 칼슘흡수 억제는 sarcoplasmic reticulum의 막지질 과산화, SH-group의 산화 및 막 반백절의 분해 등으로 초래되는 복합적인 기전으로 추정되었다.

• Journal of Nutrition and Health
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• 제53권2호
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• pp.99-110
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• 2020

본 연구에서는 고기능성 쌀인 큰눈자미 배아의 phytosterols 함량 및 in vitro 항산화 활성을 평가하고, 성숙기 흰쥐에게 보충 급여한 당질 대사, 항산화 활성 및 일부 cytokines 개선 효과 여부를 검증하였다. Phytosterols 분석에서 NG보다 KG의 campesterol과 stigmasterol의 함량이 유의하게 높았다. NG에 비해 KG가 DPPH radical 소거 활성, 환원력 및 ABTS radical 소거능 측정에서 유의적으로 높은 값을 나타내었다. 실험동물은 각 10마리씩 3군으로 나누어 일반 식이를 급여하는 NC군, 일반현미배아 3%를 첨가하는 NG3군, 큰눈자미배아 3%를 첨가하는 KG3군으로 나누어 사육하였다. 그 결과 KG3군에서 체중증가량, 신장주위 및 총 지방량이 유의하게 감소하였다. 당질 대사에서 실험군들 간에 glucose, 인슐린, C-peptide 및 HOMA-IR의 수준이 유의적인 차이가 나타나지 않았다. KG3군에서 혈중 TNF-α 수준이 NG3에 비해 유의적으로 감소하고, SOD 활성이 유의하게 증가하였으며, leptin, AOPP 및 IL-6 수준이 감소하는 경향을 나타내었다. 이상의 결과로부터 큰눈자미 배아는 높은 함량의 phytosterols과, 우수한 in vitro 항산화활성, 그리고 in vivo 실험에서 일부의 cytokine 개선 및 항산화에 긍정적인 효과가 있음을 제시하였고 향후 더 많은 생리활성물질 분석, 대사 지표 개선, 작용 기전 규명 등 세부적인 연구가 필요할 것으로 사료된다.

• 한국축산식품학회지
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• 제20권2호
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• pp.93-100
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• 2000

Effects of onion peel (OP) components (quercetin and rutin) in press ham on TBARS, pH, redness (a*) and flavor (panel test) were investigated during cold storage. TBARS in OP samples of high concentration was significantly (P〈0.05) lower than control during cold storage. This result suggests that OP components have an antioxidant activity in press ham. Also, redness of OP samples was significantly (P〈0.05) higher than control after three weeks of cold storage. Cured ham redness could be improved through lower pH of OP samples compared to that of control. However, flavor score of OP samples was not significantly (P〉0.05) different with control during cold storage. It could be possible that OP components plays role as an antioxidant without any negative effects on plavor of press ham. 양파 껍질을 급여한 돼지로부터 quercetin 및 rutin을 축적시킨 돈육을 원료육으로 하여 제조한 햄을 4주 동안 냉장 저장하면서 지방산패도(TBARS), pH, 육색(적색도) 및 향미의 변화를 조사하였다. TBARS의 경우 저장 3주부터 양파부산물 급여량이 높은 처리구가 유의적으로(P〈0.05) 낮은 수치를 보여 양파 껍질 성분의 항상화 효과가 인정되었다. 또한 저당 3주이후 대조구와 비교해 처리구가 유의적으로 (P〈0.05) 높은 적색도를 나타내었다. 이러한 결과는 양파 껍질 성분이 육제품의 변색을 억제할 수 있을 것으로 사료된다. 처리구의 염지 육색이 증진된 것은 처리구의 pH가 대조구에 비해 상대적으로 낮은 것으로 설명되었다. 한편, 향미의 관능검사 결과 처리구와 대조구 사이에 유의적인 차이는 인정되지 않았는데(P〉0.05), 이는 양파 껍질 성분의 항상화제로서의 역할과 향미에 미치는 영향이 다소 미미하였기 때문으로 사료된다.