• 한국응용과학기술학회지
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• 제27권2호
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• pp.114-122
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• 2010

Hydroxy fatty acids have gained important attentions because of their special properties such as higher viscosity and reactivity compared to non-hydroxy fatty acids. The new bacterial isolate Pseudomonas aeruginosa (PR3) had been well studied to produce mono-, di-, and tri-hydroxy fatty acids from different unsaturated fatty acids. Of those hydroxy fatty acids, 7,10-dihydroxy-8(E)-octadecenoic acid (DOD) was produced with high yield from oleic acid by P. aeruginosa PR3. Mostly, the substrates used for the production of hydroxy fatty acid by microorganisms were free fatty acids or synthetic lipids. However, it is highly plausible to use vegetable oils containing oleic acid such as olive oil for DOD production by P. aeruginosa PR3. As a first step to address the utilization of olive oil as a substrate for DOD production, we tried to determine the effect of vessel type on DOD production from olive oil by P. aeruginosa PR3. Of two different flask types of normal flask and baffled-flask, baffled-flask was highly effective for DOD production with all the media tested. Maximum increase of productivity by baffled-flask represented 221% with the medium supplemented with whey powder instead of lactose. Results from this study demonstrated that vessel type and medium composition could be both significant factors for DOD production from olive oil by P. aeruginosa PR3.

• 한국식품조리과학회지
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• 제28권3호
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• pp.265-273
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• 2012

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at $180^{\circ}C$. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

• Journal of Ginseng Research
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• 제36권2호
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• pp.169-175
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• 2012

Ginseng has been used as a traditional medicine for treatment of many diseases and for general health maintenance in people of all ages. Ginseng is also used to ameliorate menopausal systems. We investigated the estrogenic activity of Korean red ginseng (KRG) in a transient transfection system, using estrogen receptor (ER) and estrogen-responsive luciferase plasmids in MCF-7 cells. The extract activated both ER${\alpha}$ and ER${\beta}$. KRG modulated the mRNA levels of estrogen-responsive genes such as pS2 and ESR1 and decreased the protein level of ER${\alpha}$. In order to examine in vivo estrogenic activity of KRG, sixteen female Sprague-Dawley rats separated into four groups were studied for nine weeks: non-ovariectomized (OVX) rats treated with olive oil, OVX rats treated with olive oil, OVX rats treated with 17-${\beta}$-estradiol (E2) in olive oil, and OVX rats treated with KRG extract in olive oil. The experiments were repeated for three times and the data of twelve rats were combined. Body weight of OVX rats was greater than that of sham-operated control rats and was decreased by E2 treatment. Uterine weight increased after E2 treatment compared to OVX rats. However, no difference in body or uterine weight was observed with KRG intake. KRG induced reductions in total cholesterol, low density lipoprotein cholesterol/total cholesterol, high density lipoprotein cholesterol/total cholesterol, and low density lipoprotein cholesterol/high density lipoprotein cholesterol, but not to the same degree as did E2 intake. These results show that KRG does contain estrogenic activity as manifested by in vitro study but the activity is not strong enough to elicit physiological responses.

• 한국수산과학회지
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• 제35권6호
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• pp.660-665
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• 2002

본 연구에서는 자연환경과 경제활동에 의존하는 넙치 양식산업의 변화 양상을 파악하기 위해서 시스템 생태학적 접근법에 의한 에너지 시스템 모델을 작성하여 시뮬레이션을 실시하였다. 시뮬레이션 결과에 의하면 현재와 같은 에너지 소비구조와 시스템으로 넙치 양식산업이 진행될 경우에 자산, 화폐보유량, 생산량은 일정한 수준의 정상상태에서 지속되는 것으로 예측되었다. 그러나 화석연료의 고갈을 고려할 경우, 비영속성 에너지원에 의존하는 현재의 시스템은 초기 증가 후 수입과 지출이 균형을 이루는 시점부터 자산, 생산량 등이 지속적으로 감소하는 것으로 예측되었다. 따라서 장기적인 측면을 고려할 때, 넙치 양식산업 및 수산 양식산업의 지속성을 위해서는 국내의 자연환경자원에 의존하는 에너지 저 소비형의 생산 시스템 구조를 가진 생태공학적 시스템으로 의 전환 뿐만아니라 일반해면어업과 조화를 이룰 수 있는 수산정책이 요구된다.

• KSBB Journal
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• 제25권3호
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• pp.239-243
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• 2010

식물성 오일 또는 glycerol로부터 Ralstonia eutropha 여섯 균주의 polyhydroxyalkanoates (PHA) 합성 특성을 조사하였다. 탄소원으로 soybean oil, olive oil, 또는 glycerol 만을 공급시 poly(3-hydroxybutyrate) homopolymer가 생성되었으며, $\gamma$-butyrolactone 또는 pentanoic acid를 함께 공급시 poly(3-hydroxybutyrate-co-4-hydroxybutyrate) 또는 poly(3-hydroxybutyrate-co-3-hydroxyvalerate) copolymer가 각각 합성되었다. 최종 균체농도 및 PHA 함량면에서 최적인 균주는 R. eutropha KCTC 2662로 결정되었으며, 최적 기질인 soybean oil 20 g/L로부터 72 h에 균체농도 1.7~9.2 g/L, PHA 함량 70~92 wt%를 얻을 수 있었다.

• 한국축산식품학회지
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• 제31권5호
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• pp.763-771
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• 2011

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

• The Plant Pathology Journal
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• 제29권4호
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• pp.418-426
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• 2013

Pseudomonas isolates from different crop plants were screened for in vitro growth inhibition of Phytophthora capsici and production of biosurfactant. Two in vivo experiments were performed to determine the efficacy of selected Pseudomonas strains against Phytophthora blight of pepper by comparing two fungicide treatments [acibenzolar-S-methyl (ASM) and ASM + mefenoxam]. Bacterial isolates were applied by soil drenching ($1{\times}10^9$ cells/ml), ASM ($0.1{\mu}g$ a.i./ml) and ASM + mefenoxam (0.2 mg product/ml) were applied by foliar spraying, and P. capsici inoculum was incorporated into the pot soil three days after treatments. In the first experiment, four Pseudomonas strains resulted in significant reduction from 48.4 to 61.3% in Phytophthora blight severity. In the second experiment, bacterial treatments combining with olive oil (5 mL per plant) significantly enhanced biological control activity, resulting in a reduction of disease level ranging from 56.8 to 81.1%. ASM + mefenoxam was the most effective treatment while ASM alone was less effective in both bioassays. These results indicate that our Pseudomonas fluorescens strains (6L10, 6ba6 and 3ss9) that have biosurfactant-producing abilities are effective against P. capsici on pepper, and enhanced disease suppression could be achieved when they were used in combination with olive oil.

• 대한약침학회지
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• 제23권3호
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• pp.173-178
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• 2020

Objectives: Atopic dermatitis (AD) is a prevalent and chronic, pruritic inflammatory skin condition that can influence all age groups. AD is associated with a poor health-related quality of life. This randomized clinical trial was performed to compare the effectiveness of Olivederma (combination of aloe vera and virgin olive oil) or betamethasone regarding disease severity, quality of life, serum IgE and eosinophil count. Methods: Thirty-six AD patients were randomly allocated to topical Olivederma or betamethasone, and were followed for 6 weeks. Results: Total SCORAD severity scores showed significant decrease in both groups, while it was more prominent in Olivederma group (64.5% improvement in Olivederma vs. 13.5% improvement in Betamethasone, p-value < 0.001). Quality of life (DLQI questionnaire) of AD patients was significantly improved after 6 weeks treatment with Betamethasone (22.3%, p < 0.001) and Olivederma (60.7%, p-value < 0.001). Olivederma group showed a significantly lower DLQI score in comparison with Betamethasone treated patients after 6 weeks of therapy (p < 0.001). Improvements in eosinophil count and serum IgE was observed. Conclusion: In summary, this study shows that Olivederma is superior to topical Betamethasone after 6 weeks of therapy with regard to disease severity, quality of life and eosinophil count.

• 한국식품조리과학회지
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• 제27권3호
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• pp.39-49
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• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.