• Nutrition Research and Practice
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• 제7권4호
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• pp.294-301
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• 2013

In this study, we examined the hepatic anti-steatosis activity of carnosic acid (CA), a phenolic compound of rosemary (Rosmarinus officinalis) leaves, as well as its possible mechanism of action, in a high-fat diet (HFD)-fed mice model. Mice were fed a HFD, or a HFD supplemented with 0.01% (w/w) CA or 0.02% (w/w) CA, for a period of 12 weeks, after which changes in body weight, blood lipid profiles, and fatty acid mechanism markers were evaluated. The 0.02% (w/w) CA diet resulted in a marked decline in steatosis grade, as well as in homeostasis model assessment of insulin resistance (HOMA-IR) index values, intraperitoneal glucose tolerance test (IGTT) results, body weight gain, liver weight, and blood lipid levels (P < 0.05). The expression level of hepatic lipogenic genes, such as sterol regulating element binding protein-1c (SREBP-1c), liver-fatty acid binding protein (L-FABP), stearoyl-CoA desaturase 1 (SCD1), and fatty acid synthase (FAS), was significantly lower in mice fed 0.01% (w/w) CA and 0.02% (w/w) CA diets than that in the HFD group; on the other hand, the expression level of ${\beta}$-oxidation-related genes, such as peroxisome proliferator-activated receptor ${\alpha}$ (PPAR-${\alpha}$), carnitine palmitoyltransferase 1 (CPT-1), and acyl-CoA oxidase (ACO), was higher in mice fed a 0.02% (w/w) CA diet, than that in the HFD group (P < 0.05). In addition, the hepatic content of palmitic acid (C16:0), palmitoleic acid (C16:1), and oleic acid (C18:1) was significantly lower in mice fed the 0.02% (w/w) CA diet than that in the HFD group (P < 0.05). These results suggest that orally administered CA suppressed HFD-induced hepatic steatosis and fatty liver-related metabolic disorders through decrease of de novo lipogenesis and fatty acid elongation and increase of fatty acid ${\beta}$-oxidation in mice.

• Journal of Ginseng Research
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• 제29권1호
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• pp.44-48
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• 2005

홍삼에서 분리한 수용성 갈변물질의 항산화 활성을 DPPH 수소공여능 및 미토콘드리아 분획을 이용한 지질과산화, 산소 소모율 및 단백질 산화율을 조사한 결과 다음과 같은 결론을 얻었다. DPPH 수소공여능을 조사한 결과 수용성 갈변물질 S-1, S-2 분획은 반응시간이 경과함에 따라 완만하게 DPPH가 감소하였고, L 분획은 S-1, S-2 분획보다 시간이 경과함에 따라 감소폭이 증가하였다. 미토콘드리아 분획을 이용한 지질과산화 및 산소 소모율의 변화에서 첨가 농도가 높을수록 억제율이 높았으며, 특히, L분획이 S-1 및 S-2 분획보다 높은 활성을 보였다. 또한 수용성 갈변물질을 농도별로 각각 첨가했을시 단백질 산화에서 L분획에서 반응초기에 약간 급속히 진행되는 것으로 보이나, S-1과 S-2 분획에서는 비교적 농도 의존적으로 나타났으며, S-2 분획은 S-1 및 L 분획보다 억제율이 현저히 낮았다.

• 한국축산식품학회지
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• 제44권4호
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• pp.779-789
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• 2024

The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.

• Fisheries and Aquatic Sciences
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• 제14권4호
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• pp.257-265
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• 2011

The effects of cooking method (grilling, frying, steaming, and microwaving) on the proximate composition and protein quality of chub mackerel Scomber japonicus treated with 2, 6, and 10% sodium chloride (NaCl) brine were investigated. Moisture content decreased in all cooked samples from 60.22% in the raw sample to 48.7% in the fried samples. Brine (10% NaCl) treatment recorded the highest moisture loss. All cooked samples showed a decrease in fat content, except fried samples. Protein content increased in all cooked samples, from 47.21% in the raw sample to 63.87% in the grilled sample. Brine treatment resulted in the highest degree of fat oxidation (thiobarbituric acid-reactive substances), which was highest in the fried samples and lowest in the microwaved samples. The trypsin inhibitor (TI) concentration was highest in the microwaved samples and lowest in the fried samples. In all samples, 6% salt treatment caused the lowest TI level and the highest in vitro protein digestibility. In vitro digestibility increased from 79.4% in the raw sample to 86.43% in the fried samples. The total essential amino acids of all cooked samples increased. Results suggested that grilling and steaming had beneficial effects on the protein quality of chub mackerel.

• 자연과학논문집
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• 제14권2호
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• pp.55-65
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• 2004

지렁이(Earthworm, Lumbricus terrestris)로부터 thiol-specific antioxidant activity(TSA)를 나타내는 향산화 단백을 분리정제 하였다. 이 향산화 단백은 환원제로 thiol성분에 의해 유지되는 비효소적 금속 촉매 산화계 (MCO, $Fe^{3+}$, DTT 또는 2-mercatoethanol ; Thiol- MCO system)에 의하여 Glutamine Synthetase의 불활성을 억제하지만 아스코르브산과 같은 nonthiol 환원제를 가진 효소적 금속 촉매 산화계 (MCO, $Fe^{3+}$, ascorbate ; nonthiol- MCO system)에서는 Glutamine Synthetase의 불활성을 방어하지 못하였다. 정제된 지렁이 TSA 단백질은 SAS-PAGE에 의해 51-kDa임을 밝혔고, 기존에 알려진 TSA protein과 분자량이 다른 TSA Family로써 활성 산소종에 의한 산화적 손상을 방어하는 향산화 효소로써의 중요한 생화학적 역할을 수행함을 제시하였다.

• 생명과학회지
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• 제28권3호
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• pp.331-338
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• 2018

멜라닌은 생체 내에서 발모 및 피부색을 결정하는데 중요한 역할을 하는 고분자 물질이다. 하지만 활성산소에 의해 과도하게 생성된 멜라닌은 노화와 관련된 기미, 주근깨와 과색소 침착증 등을 야기한다고 알려져 있다. 이와 관련된 천연물 중 서목태 성분의 하나인 polyphosphate는 자외선에 의해 손상되는 피부 노화를 억제한다고 보고되고 있다. 본 연구의 목적은 멜라닌 합성에 대한 RNEE의 직접적인 효과를 조사한 것이다. 본 연구에서 RNEE는 DPPH radical의 소거효과 및 환원력과 같은 항산화 효과는 없는 것으로 나타났다. MTT 실험을 수행한 결과, RNEE는 농도 의존적으로 세포독성을 증가시켰다. 또한, RNEE는 tyrosinase 활성과 DOPA-oxidation 실험 결과에서 멜라닌 합성을 증가시켰다. RNEE는 살아있는 세포에서 L-DOPA에 의한 유발되는 melanin생성 촉진 효과는 없는 것으로 나타났으나, 과산화수소를 처리하여 melanin 생성을 감소시킨 대조군과 비교시 과산화수소 전처리 후 RNEE를 처리한 군에서는 melanin 생성 촉진 효과가 있는 것으로 나타났다. 뿐만 아니라 RNEE는 tyrosinase related protein-2 (TRP-2)의 발현을 증가시키는 것으로 나타났으며, tyrosinase related protein-1 (TRP-1)의 단백질발현도 대조군과 비교시 $16{\mu}g/ml$의 농도에서 증가되는 것으로 나타났다. 특히 superoxide anion을 과산화수소로 변환시키는 SOD-3의 발현을 조사한 결과 $16{\mu}g/ml$ 이상의 농도에서 대조군과 양성 대조군인 ${\alpha}$-MSH보다 단백질 발현이 증가하는 것으로 나타났다. 그러므로, 이상의 결과는 서목태가 흑모와 관련 있는 멜라닌 생성을 촉진하는 기능적인 잠재성을 가지고 있다는 것을 암시한다.

• 한국응용과학기술학회지
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• 제29권2호
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• pp.330-338
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• 2012

들깨 종자를 10일 간 발아시키면서 얻어지는 싹에 대하여 일반성분 및 항산화력의 변화를 분석하였고, 들깨유 산화에 대한 싹 추출물의 억제효과를 조사하였다. 종자의 수분 함량(2.9%)은 발아 10일째 싹에서 9.2%로 증가하였으나 조회분 함량은 유의적인 변화가 없었다. 종자에서 46.8%와 20.7%이었던 조지방과 조단백질 함량은 발아 10일째 싹에서 각각 18.2%와 18.3%로 감소하였지만, 환원당과 조섬유 함량은 2.2% 및 14.8%에서 각각 12.8%와 22.4%로 증가하였다. 깻잎과 비교하면 10일째 싹은 조지방, 탄수화물, 환원당, 조섬유 함량이 더 높았고 수분, 조회분 및 조단백질 함량은 더 낮았다. 발아동안 항산화력은 증가하여 8일째에 최대치에 도달하였는데, DPPH와 ABTS 라디칼 소거능에 기반한 Trolox 당량 항산화력(TEAC)은 각각 133.1과 136.8 Trolox eq. mmol/kg이었으며, 3가 철이온 환원력(FRAP)는 399.3 Fe(II) eq. mmol/kg이었다. 폴리페놀 함량(19.2 g/kg)도 이 단계에서 가장 높았다. 한편, 깻잎은 발아 8일째의 싹과 유사한 TEAC를 보였으나 FRAP은 더 높았다. 발아 8일째 싹의 메탄올 추출물을 들깨유에 첨가 시 농도 의존적으로 산화가 억제되었는데, 대조 들깨유에서 1.67 hr이었던 산화유도기간이 2.5%(w/w) 추출물 첨가 들깨유에서는 4.62 hr로 나타나 들깨유의 산화 안정성이 약 2.8배 증가하였다. 이러한 산화유도기간은는 동일농도의 BHT 첨가구와 비교 시 약 38% 수준에 해당하였다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제1권1호
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• pp.13-17
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• 1996

The protein disulfide isomerase(PDI) reaction kinetics has been studied to evaluate its effect on the monoclonal antibody(MAb) refolding and assembly which accompanies disulfide bond formation The MAb in vitro assembly experiments showed that the assembly rate of heavy and light chains can be greatly enhanced in the presence of PDI as compared to the rate of assembly obtained by the air-oxidation. The reassembly patterns of MAb intermediates were identical for both with and without PDI, suggesting that the PDI does not determine the MAb assembly pathway, but rather facilitates the rate of MAb assembly by promoting PDI catalyzed disulfide bond formation. The effect of growth rate on PDI activities for MAb production has also been examined by using continuous culture system. The specific MAb productivity of hybridoma cells decreased as the growth rate increased. However, PDI activities were nearly constant for a wide range of growth rates except very high growth rate, indicating that no direct correlation between PDI activity and specific MAb productivity exists.

• Journal of Nutrition and Health
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• 제44권6호
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• pp.507-517
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• 2011

The purpose of this study was to investigate the effects of gender on the thermic effect of food and substrate oxidation rate during 5 hours after a mixed meal. Twenty healthy college students (10 males and 10 females) aged 20-26 years participated in this study. The energy contents of the experimental diets were 775 kcal and 627 kcal for males and females respectively, which were 30% of individual energy requirements and were composed of 65/15/20% as the proportion of carbohydrate/protein/fat. Resting and postprandial energy expenditure and substrate oxidation rates were measured with indirect calorimetry in the fasting state and every 30 min for 5 hours after meal consumption. Thermic effects of food expressed as ${\Delta}AUC$ and TEF% were not significantly different between males and females. However, TEF% adjusted for body weight and fat-free mass in males (0.095% and 0.120%) were significantly lower than those in females (0.152% and 0.213%)(p < 0.05). The total amount of carbohydrate oxidized was significantly lower in males than that in females (58.6 vs. 86.6 mg/kcal energy intake/5 h, p < 0.05). In contrast, the total amount of fat oxidized was significantly higher in males than that in females after the meal (32.9 vs. 17.2 mg/kcal energy intake/5 h, p < 0.01). These results indicate that gender affects the thermic effects of food and the substrate oxidation rate after a meal. The results show that males use relatively less carbohydrate and more fat as an energy source after a meal than that of females.

• 대한본초학회지
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• 제22권2호
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• pp.51-63
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• 2007

Objectives : For the congenital feeble, the Gongjindan is useful medicine. The experiment is to estimate the value of the Gongjindan as therapeutic agent preventing against aging with an analysis of the ingredients and the bio-activating effects by enzymologic methods. Methods : General ingredients' of the Gongjindan's extract were analyzed first and the quantitative analysis of a reducing sugar, a soluble protein, an amino acid and minerals was made. The Gongjindan, which is extracted, concentrated, and freeze drying with water, ethanol and chloroform, have got applied for the experiment. The effects on electronic donating ability, SOD-like activity, nitric oxide inhibition, xanthine oxidase inhibition, whitening effect have been investigated in the physiological activity measurement of function experiment. Results : The contained amino acid, in order of high amount, is Arginine, Alanine, Glutamic acid, Proline and the contained free amino acid is Glutamic acid, Leucine, Lysine, Phenylalanine. The derivative of free amino acid is ${\gamma}-Aminoisobutyric$ acid, Phosphoserine, Taurine. And the Gongjindan is containing 13 species of minerals in order of Ca>K>Na>Mg>Fe>AI>Mn. Then, to assure of the Gongjindan's capability of anti-oxidation, these following subjects-polyphenol, electronic donating ability, SOD-like activity, nitric oxide inhibition, xanthine oxidase inhibition, tyrosinase inhibition- are analyzed and show high activity especially the most in ethanol extracts. Conclusion : With this analysis of ingredients, the Gongjindan is containing many materials functioning as anti-oxidation, anti-aging, anti-fatigue, neurotransmitter and immune agent. Moreover, In every water, ethanol, chloroform extracts, the Gongjindan's capability of anti-oxidation is confirmed so that we can apply to patients' treatment clinically.