• 동아시아식생활학회지
• /
• 제27권3호
• /
• pp.280-294
• /
• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국식품영양과학회지
• /
• 제31권1호
• /
• pp.117-123
• /
• 2002

본 연구는 김치가 노화와 직접적인 관련이 있는 유리기 생성 및 항산화 효소활성에 미치는 영향을 살펴보기 위하여 배추김치, 배추갓김치 그리고 갓김치를 식이중량의 5% 첨가하여 실험식이를 제조하고 이를 녹화촉진주인 SAMP8에게 1년간 섭취시켰다. 총유리기, OH radical, $H_2O_2$ 농도 그리고 TBARS 오 모두 가령에 따라 증가하였으며, 김치섭취시 유의적으로 감소되었다(p<0.05). 김치군에 있어서 생성된 유리기를 제거하기 위해 항산화계 효소인 SOD, catalase, GSH-px 그리고 GSH/GSSG는 모든 김치군에서 유의적으로 증가 하였다(p<0.05). 따라서 김치섭취는 먼저 가령에 의해 생성되는 유리기의 생성은 억제시키면서, 둘째 이를 제거하기 위한 항산화계 효소 활성은 더욱 활성화시키므로써 항노화 기능을 발휘한다고 생각된다. 김치종류 중에서는 배추갓김치와 갓김치가 배추김치보다 유리기 생성을 억제하고, 항산화계 활성을 증진시킨 것으로 보아 이들의 항노화 효과가 클 것으로 생각된다.로 생각된다.

• 대한화학회지
• /
• 제39권4호
• /
• pp.237-243
• /
• 1995

Anthraquinone이 유기용매에서 광반으에 의하여 반응 중간체로 생성하는 짧은 수명의 중성 세미퀴논 라디칼과 음이온 라디칼을 시간분해 ESR법에 의하여 측정하였다. 2-2-propanol (PrOH)과 triethylamine (TEA) 10:1 혼합 용매에서 광반응에 의하여 생성하는 중성 anthrasemiquinone 라디칼(AQH${\cdot}$)과 음이온 라디칼 (AQH${\cdot}$)의 CIDEP 스펙트럼을 측정하였다. 생성한 AQH${\cdot}$은 반감기가 0.8 ${\mu}sec$로 수명이 아주 짧았으며, AQ${\cdot}$-은 안정하여 cwESR의 측정이 가능하였다. 스핀분극된 음이온 라디칼(AQ${\cdot}$-*)의 분극소멸 속도 상수는 $2.6{\times}10^5\; sec^{-1}$이고, 음이온 라디칼의 소멸은 1차 반응으로 속도상수가 $3.0{\times}10^2\; sec^{-1}$이다. 혼합용매에 TEA가 2% 미만일 때 CIDEP가 일어나지 않았다. 벤젠과 TEA 혼합용매에서는 반감기 3.0 ${\mu}sec$의 중성 anthrasemiquinone 라디칼의 CIDEP가 측정되었다. 그러나, cwESR은 측정되지 않았다. PrOH, TEA 또는 벤젠만의 용매로서는 CIDEP와 ESR을 측정할 수 없었다.

• 화훼연구
• /
• 제17권3호
• /
• pp.158-164
• /
• 2009

본 연구는 불과 80% 에탄올 용매가 마가렛트, 큰금계국, 저먼캐모마일 및 알프스민들레 꽃 추출물의 항산화효과에 미치는 영향을 탐색하기 위해서 수행하였다. 추출수율은 물 추출물에서 27.15~40.25%, 80% 에탄올 추출물에서 24.92~42.84%로 나타났다. 총 폴리페놀 및 총 플라보노이드의 함량은 4종 모두 80% 에탄올 추출물에서 많게 나타났으며, 큰금계국 꽃의 80% 에탄올 추출물에서 함량이 가장 많았다. 4종 꽃 추출물의 DPPH radical 소거능, ABTS radical 소거능 및 $Fe^{2+}$ chelating 효과는 모두 80% 에탄올 추출물에서 높았다. DPPH radical 소거능은 알프스민들레 꽃의 80% 에탄올 추출물에서 기장 높았으며, 합성 항산화제인 BHT 보다 소거활성이 높았다. ABTS radical 소거능은 저먼캐모마일 꽃의 80% 에탄올 추출물에서 가장 높았다. 국화과 꽃 추출물은 DPPH radical 보다는 ABTS radical 소거능이 우수하였으며, 저먼캐모마일과 큰금계국 꽃의 80% 에탄올 추출물의 ABTS radical 소거능은 ascorbic acid와 BHT 보다 우수하였다. $Fe^{2+}$ chelating 효과는 알프스민들레 꽃의 80% 에탄올 추출물에서 기장 우수하였다. EDTA와 chelating 효과를 비교한 결과, 4종의 꽃 추출물은 EDTA 보다 chelating 효과가 극히 낮았다. 본 연구의 결과, 마가렛트, 큰금계국, 저먼캐모마일, 알프스민들레 등 국화과 4종의 꽃을 이용하여 천연 항산화제를 개발할 때에는 80% 에탄올을 용매로 추출하는 것이 시료의 항산화 물질 추출 효율 및 항산화 활성을 증가시킬 수 있는 효율적인 방법으로 생각된다.

• Preventive Nutrition and Food Science
• /
• 제19권1호
• /
• pp.40-48
• /
• 2014

Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily prepared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentration of phenolic compounds were found among differently processed laver. The total phenolic content for laver extracts ranged from 10.81 mg gallic acid equivalent (GAE)/g extract to 32.14 mg GAE/g extract, depending on extraction solvent and temperature. Laver extracts contained very few flavonoids (0.55 mg catechin equivalent/g extracts to 1.75 mg catechin equivalent/g extracts). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl radical, and superoxide anion scavenging assays were used to determine the radical scavenging capacities of laver extracts. These assays revealed that the processing method and extraction condition affected the antioxidant potentials of laver. Antioxidant activity of dried laver, roasted laver, and seasoned laver increased in a concentration-dependent manner ($100{\sim}1,000{\mu}g/mL$). The radical scavenging activities of $37^{\circ}C$ and $100^{\circ}C$ water extracts were lower than that of a $37^{\circ}C$ 70% ethanol extract. The highest radical scavenging capacity was observed in the $37^{\circ}C$ 70% ethanol extracts of dried laver, roasted laver, and seasoned laver. Overall, these results support that notion that laver contains bioactive compounds, such as polyphenols and flavonoids, which may have a positive effect on health.

• Journal of Plant Biotechnology
• /
• 제49권3호
• /
• pp.250-256
• /
• 2022

This study was conducted to measure changes in polyphenol components and antioxidant effects of Cirsium Lineare (Thunb.) after fermentation by lactic acid bacteria. First, Cirsium Lineare (Thunb.) extract (CE, unfermented) and Cirsium Lineare (Thunb.) extract fermented with Lactobacillus paracasei (FCE) were prepared. Changes in components resulting from fermentation were confirmed through changes in polyphenol compound content and silymarin derivative pattern, and antioxidant activity was confirmed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) analyses. As a result, polyphenol contents of CE and FCE were confirmed as 21.94 ± 1.15 and 67.90 ± 4.48 mg GAE/g, respectively. Both values were increased approximately three times by fermentation, and there was also a change in the silymarin derivative pattern. In the case of DPPH radical RC₅₀ values in particular, CE and FCE were confirmed to inhibit DPPH radicals by 50% at concentrations of 129.44 ± 5.85 and 50.00 ± 3.47 ㎍/mL, respectively, with the FCE value approximately 2.5 times lower than that of CE. In addition, ABTS radical scavenging and FRAP activity were confirmed to share similar trends as DPPH radical scavenging activity. When CE and FCE were compared, FCE showed a better antioxidant effect overall. In conclusion, this study suggested that FCE prepared through lactic acid bacteria fermentation may be utilized as a powerful antioxidant material.

• 대한두개안면성형외과학회지
• /
• 제18권2호
• /
• pp.105-111
• /
• 2017

Background: The author analyse the impact of extracapsular lymph node spread and bone engagement in the ipsilateral neck of patients suffering squamous cell carcinoma (SCC) of the lower lip. Methods: The data of 56 neck dissections performed in patients suffering SCC of the lower lip between January 2000 and December 2008 were retrospectively analysed. Statistical analysis was performed with the Kaplan-Meier life table method, and the survival rate was investigated with the log rank statistic and significance test. The values were considered statistically significant at p<0.05. Results: Nine patients took advantage from simultaneous treatment of tumor and prophylactic neck dissection (level I-III), reaching 100% survival rate. Patients suffering metastasized disease, who received radical neck dissection at the time of tumor treatment, presented 83.3% survival rate. Patients who underwent previous surgery and radiotherapy presented worse prognosis although radical neck dissection in case of extra-capsular spread only (24.7%) and osseous engagement (22.2%). Conclusion: Prophylactic neck dissection (level I-III) is recommended in T3-T4 N0 SCC. Simultaneous treatment of tumor and cervical lymph nodes provides a better prognosis as respect to delayed nodal management. Extra-capsular spread with or without bone engagement represents independent risk factor responsible for high mortality rate of SCC of the lower lip.

• 한국연소학회지
• /
• 제21권4호
• /
• pp.30-38
• /
• 2016

Flame structure of co-firing coal and palm kernel shell (PKS) was investigated in a pulverized coal swirl burner by particle image velocimetry (PIV). The pulverized coal swirl flame is operated with a PKS blending ratio of 10%, 20%, and 30%. For all operating conditions, flame structures such as internal recirculation zone (IRZ), outer recirculation zone (ORZ), and exhaust tube vortex (ETV) were observed. In the center of flame, the strong velocity gradient is occurred at the stagnation point where the volatile gas combustion actively takes place and the acceleration is increased with higher PKS blending ratio. OH radical shows the burned gas region at the stagnation point and shear layer between IRZ and ORZ. In addition, OH radical intensity increases for a co-firing condition because of high volatile matter from PKS. Because the volatile gas combustion takes place at lower temperature, co-firing condition (more than 20%) leads to oxygen deficiency and reduces the combustibility of coal particle near the burner. Therefore, increasing PKS blending ratio leads to higher OH radical intensity and lower temperature.

• 한국축산식품학회지
• /
• 제34권3호
• /
• pp.325-332
• /
• 2014

The antioxidant capacity of porcine splenic hydrolysate (PSH) was studied in vitro and in vivo. Peptide hydrolysates were prepared, using the proteolytic enzyme $Alcalase^{(R)}$. The molecular weights of PSH were 37,666, 10,673, 6,029, and 2,918 g/mol. Rats were fed a 5% (w/v) PSH diet, instead of a casein diet, for 4 wk. The food intake, body weight gain, and liver weight of rats in the PSH group were similar to those in the control (CONT) group. There were no differences in the serum total cholesterol, triglyceride, total protein, or albumin levels between PSH and CONT groups. However, the level of in vivo hepatic lipid peroxidation in PSH group was significantly lower than that in CONT. In vivo hepatic catalase and glutathione peroxidase activities in the PSH group were significantly higher than those in the control group. The in vitro protein digestibility of PSH was lower than that of casein. The in vitro trolox equivalent antioxidant capacity of PSH was significantly higher than that of the peptide hydrolysate from casein. The in vitro radical scavenging activities of PSH were significantly higher than those of the peptide hydrolysate from casein. The present findings suggest that porcine splenic peptides improve the antioxidant status in rats by enhancing hepatic catalase and GSH-Px activities, and indicate a potential mechanism of radical scavenging activity during gastrointestinal passage.

• Annals of Surgical Treatment and Research
• /
• 제96권2호
• /
• pp.78-85
• /
• 2019

Purpose: Insistence that total regression of primary tumor would not represent long-term oncologic outcomes has been raised. Therefore, this study aimed to evaluate the outcomes of these patients after preoperative chemoradiotherapy (PCRT) and radical surgery and to evaluate the associated risk factors. Methods: We included 189 patients with rectal cancer who showed total regression of the primary tumor after PCRT, followed by radical resection, between 2001 and 2012. Recurrence-free survival (RFS) was calculated using the Kaplan-Meier method, and the results were compared with 77 patients with Tis rectal cancer who received only radical resection. Factors associated with RFS were evaluated using Cox regression analysis. Results: Sphincter-saving resection was performed for 146 patients (77.2%). Adjuvant chemotherapy was administered to 168 patients (88.9%). During the follow-up period, recurrence occurred in 17 patients (9%). The 5-year RFS was 91.3%, which was significantly lower than that of patients with Tis rectal cancer without PCRT (P = 0.005). In univariate analysis, preoperative CEA and histologic differentiation were associated with RFS. However, no factors were found to be associated with RFS. Conclusion: RFS was lower in patients with total regression of primary rectal cancer after PCRT than in those with Tis rectal cancer without PCRT, and it would not be considered as the same entity with early rectal cancer or "disappeared tumor" status.