• 한국축산식품학회지
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• 제35권2호
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.397-404
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• 2004

가열방법과 포장방법이 저장기간 동안 칠면조육 패티의 지방산화(TBARS)와 콜레스테롤 산화물 함량에 미치는 효과를 조사하기 위하여, 칠면조 다리육을 분쇄하여 패티를 제조하였다. 칠면조육 패티는 5가지 가열방법(oven cooking, pan frying, deep frying, boiling, microwaving)으로 가열한 후 각각 함기포장과 진공포장한 후 저장하면서 시험에 공시하였다. 지방산패도는 함기포장과 진공포장 모두 저장초기에는 boiling 방법이 유의적으로(P < 0.05) 높게 나타났으나, 저장 말기에는 microwaving 방법이 가장 높은 지방산패도를 나타내었다(P < 0.05). 총 콜레스테롤 산화물의 량은 전 저장기간동안 boiling 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05).각각의 콜레스테롤 산화물의 함량을 보면,7$\alpha$-hydroxycholesterol은 pan frying 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05). $\lpha$-epoxide의 량은 boiling 방법이 가장 낮은 함량을 나타내었으며, pan frying 방법에서 가장 높게 나타났다(P < 0.05). $\beta$-epoxide 함량은 pan frying 방법이 가장 낮은 함량을 나타내었으며(P < 0.05), deep frying 방법과 microwaving 방법에서 가장 높은 함량을 나타내었다(P < 0.05). 또한 7-ketocholesterol의 함량은 microwaving 방법에서 가장 높게 나타났다(P < 0.05).

• 한국식품조리과학회지
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• 제30권4호
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• pp.369-377
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• 2014

Obesity increases oxidative stress, which could contribute to the development of insulin resistance and hyperglycemia. The purpose of this study was to investigate the hypoglycemic and antioxidant effect of sanchae-namul (SN) in mice with diet-induced obesity. Five-week-old male C57BL/6J mice were fed a basal or high-fat and high-sucrose (HFHS) diet with or without 3% freeze-dried SN powder composed of chamnamul, daraesoon, miyeokchwi, bangpung namul, and samnamul for 12 weeks after a 1-week adaptation. After sacrifice, serum glucose and insulin were measured and the homeostasis model assessment for insulin resistance (HOMA-IR) was determined as well. Hepatic lipid peroxidation, glutathione (GSH), and activities of the antioxidant enzymes were determined. SN given at 3% of the total diet did not significantly influence body weight and food intake in mice fed the HFHS diet. Serum glucose and insulin levels, as well as HOMA-IR values, were significantly lower in the SN group than those in the HFHS group. Thiobarbituric acid reactive substances (TBARS) levels in the liver were decreased significantly in the SN group compared with those in the HFHS group. SN significantly increased the GSH levels and the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the liver compared with those in the HFHS group. Overall, these findings suggest that SN may be useful in alleviating insulin resistance and hyperglycemia in mice fed HFHS diet; further, the improvement of insulin resistance could partly occur by reducing the oxidative stress.

• Journal of Nutrition and Health
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• 제40권5호
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• pp.413-418
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• 2007

The present study was designed to observe the effect of chronically ingested ethanol on the level of fatty acid ethyl esters (FAEEs), which is a non-oxidative metabolite of ethanol metabolism in tissues, and its correlation to the status of oxidative stress in rats. Forty male Sprague Dawley rats weighing 145 - 155 g were divided into 2 groups, Control and EtOH. All rats were fed Lieber-DeCarli liquid diet for 4 weeks by pair-feeding. An isocaloric maltose dextrin was added in replace of 50 g ethanol (36%kcal) in the control diet. Chronically ingested ethanol significantly increased the content of FAEEs in pancreas and liver, but not in brain. The level of 2-thiobarbituric acid reactive substances (TBARS) was significantly increased, but ${\alpha}-tocopherol$ level was significantly decreased in pancreas and liver. However, the levels of TBARS and ${\alpha}-tocopherol$ in brain were not significantly affected by ethanol ingestion. Therefore, chronically ingested ethanol might cause tissue damage by increasing the levels of FAEEs and TBARS and dissipating more ${\alpha}-tocopherol$ in tissues.

• Biotechnology and Bioprocess Engineering:BBE
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• 제5권5호
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• pp.366-371
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• 2000

The aim of this study was to investigate the efficiency of the pentagalloic acid compound in inhibiting the metal ions and cell lines that mediate in low density lipoprotein (LDL) oxidation. Pentagalloic acid prolonged the lag time preceeding the onset of conjugated diene formation. In chemically induced LDL oxidation by Cu$^2$(sup)+ plus hydrogen peroxide or peroxyl radical generated by 2, 2-azo-vis (2-amidino propane) hydrochloride (AAPH), pentagalloic acid inhibited LDL oxidation as monitored by measuring the thiobarbituric acid reactive substances(TBARS), malondialdehyde(MDA), and gel electrophoretic mobility. The physiological relevance of the antioxidative activity was validated at the cellular level where pentagalloic acid inhibited mouse macrophage J774 and endothelial cell-mediated LDL oxidation. When compared with several other antioxidants, pentagalloic acid showed a much higher ability than naturally occuring antioxidants, ${\alpha}$-tocopherol and ascorbic acid, and the synthetic antioxidant, probucol.

• 한국식품조리과학회지
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• 제12권4호
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• pp.493-498
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• 1996

The effective extraction of antioxidative substances from soybeans was studied by the mixed solvents of methanol or ethanol with water at 30$^{\circ}C$ and 85$^{\circ}C$. At accelerated peroxidation condition, POV (peroxide value) of soybean oil and TBARS (thiobarbituric acid reactive substances) value of egg yolk liposome with extracts added, were applied for the evaluation of antioxidative activity of the extracts. In the peroxidation of soybean oil, antioxidative substance of soybeans was extracted more effectively by methanol and at higher temperature 85$^{\circ}C$, and the deffated and roasted soybean extract (DRS) showed higher antioxidative activity. But in the Peroxidation of egg yolk liposome, methanol extract from the roasted soybeans (ROS) showed higher activity.

• 대한본초학회지
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• 제23권3호
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• pp.113-117
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• 2008

Objectives : Effects of Rhizoma Alismatis extract on lipid composition and TBARS (thiobarbituric acid reactive substances) formation were investigated in rat fed high fat diet. Methods : Seventy male Sprague-Dawley rats were used in these experiments and housed with food and water ad libitum and Twenty rats were selected healthy over 400g body weight and fed high fat diet for 8 weeks. Rhizoma Alismatis extract was administerd at dose 100mg/kg/day, 200mg/kg/day and 300mg/kg/day p.o. for 4 weeks. Then Triglyceride, Total cholesterol, HDL-cholesterol, LDL-cholesterol, TBARS concentration and ALT(Alanine Aminotransferase), AST(aspatate transaminase) activities were determined. Results : Plasma total LDL-cholesterol showed a tendancy to decrease in all treated group(P<0.05), however plasma HDL-cholesterol, total cholesterol, triglyceride showed no significantly different. Rhizoma Alismatis extract feedings resulted in a decrease in plasma TBARS(p<0.05) concentration and AST, ALT activites but contents of TBARS in liver showed no significantly different among all the treatments. Conclusions : Reviewing these experimental results, it appears that Rhizoma Alismatis extract was effective for inhibiting lipid peroxidation and decreasing LDL-cholesterol concentration.

• 한국축산식품학회지
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• 제24권3호
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• pp.298-302
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• 2004

EM 함초 발효액의 항산화 효과에 대한 연구를 수행하였다. 함초의 무기질 함량은Na의 경우 높은 함량을 나타났으며 K과 Mg의 경우 자생지에 관계없이 각 부위별로 거의 비슷한 함량을 보였으나, 동결 건조한 시료가 온풍 건조한 시료보다 훨씬 높은 함량을 나타내었다. Ca 함량은 뿌리보다 잎에서 2배 이상 높은 함량을 보였으며, Fe은 함초의 뿌리에 많이 함유되어 있었다. 해안에서 채취한 함초의 동결 건조시킨 잎이 20.19%로 가장 높은 함량을 보여 구운 소금의 약1/5에 미치는 식염 함량을 나타냈다. 함초의 뿌리 부분을 EM으로 발효시킨 EM 함초 발효액이 저장 14일에는 대조구 보다 5.3배 정도의 항산화 효과를 나타냈다.

• 한국식품영양학회지
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• 제10권1호
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• pp.74-81
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• 1997

본 연구에서는 phenol이 암 예방에 어떻게 영향을 미치는가를 규명하고자 시도하였으며 phenol이 TBARS에 미치는 영향, TBRAS와 암과의 상관관계 규명에 촛점을 맞추었다. 식이 phenol이 조직산화와 종양 발생(tumor onset)에 미치는 영향을 측정하기 위하여 영양적으로 우수한 amino acid-based diet와 transgenic mouse model을 이용한 protocol을 사용하였다. Mice는 human lymphotropic virus(type-1) transactivator(texl) gene을 carry하며 동시에 종양이 외불 나타난다. 25마리의 transgenic mice를 대조군, 2, 4, 8 mmol catechin/kg diet 군 및 wine soled 군으로 구분하였으며, 대조군은 catechin과 wine solid를 전혀 주지 않았으며, wine solid 군은 redwine 750 ml/kg을 주었다. Mice는 매일 관찰하여 맨 처음 종양이 발현하는 날짜를 기록하였다. Catechin과 wine solid를 섭취한 mice에서 종양이 발현하는 시기가 대조군보다 유의적으로 낮았으며 더욱이 4 mmol catechin diet 군과 8 mmol catechin diet 군에서는 실험기간동안 각각 1마리에서 종양이 발견되지 않았다. Catechin과 wine solid를 섭취한 mice의 뇌조직과 비장의 TBARS 수준은 대조군 mice의 동일한 조직과 비교하였을 때 유의적으로 낮았다. 또한 조직의 TBARS 수준은 종양 발생과 유의적으로 상관관계가 있었다. 본 연구의 결과는 phenol의 종류에 상관없이 식이 phenol에 조직의 항산화(산화억제)를 통해 암 예방(cancer prevention)에 영향을 미친다는 것을 제시해준다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.