• Journal of Nutrition and Health
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• v.41 no.6
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• pp.493-501
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• 2008

The objectives of this study were to investigate the antihyperglycemic and hypolipidmic effects of sea oak(Eisenia bicyclis, EB) in the diabetic state and to examine the appropriateness of formulated EB pill for the effects. The various test materials obtained from EB were included in the experimental diets with 15% fat/0.5% cholesterol and fed to streptozotocin-induced diabetic mice weighing $35.0{\pm}0.7$ g for three weeks but not in the control diet having the same composition. The test materials were EB dry powder, water and ethanol extracts, viscozyme-treated EB water extract(EB enzyme-TR) and formulated pill containing dry powders of the EB, two kinds of seaweed, black soybean, sesame, onion and garlic. BG was measured during feeding period and serum insulin, lipids and thiobarbituric acid reactive substances(TBARS) and intestinal disaccharidase activities were measured at the end of the three weeks of the feeding. BG increase was lower in the EB enzyme-TR group after 10 days of the experimental diet but lower in EB pill group after 15 days compared with the control group. Serum insulin levels were higher in the EB enzyme-TR and EB pill groups. Intestinal maltase but not sucrase activity was higher in EB enzyme-TR fed group than the control group. Serum levels of total cholesterol and triglyceride were reduced by the EB enzyme-TR and EB pill compared with the control diet. HDL-/total cholesterol was increased by all EB test materials. Serum TBARS levels were lower in the EB ethanol extract and EB pill groups than in the control group and tended to be lower in the other EB groups. It is concluded that the EB enzyme-TR is the best among the EB preparations to be utilized as a functional component for improving blood glucose and lipid profile in diabetic subjects in the future. However, the pill containing low level of the EB powder is also regarded as effective and readily usable when formulated with the several other ingredients of the proper composition.(Supported by the RIC Program of MOCIE, Korea).

• Journal of Life Science
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• v.14 no.1
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• pp.198-203
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• 2004

This study was carried out to investigate the effect of mugwort podwer and carcass grade on the shelf-life of pork patty. Pork patty was prepared by four types such as grade B pcrk patty without mugwort powder (A patty), grade B pork patty with mugwort podwer (B patty), grade I pork patty without mugwort powder (C patty) and grade E pork patty with mugwort powder (D patty) and the residual nitrite, surface color, pH, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the sample were determined during storage at 4$^{\circ}C$. The residual nitrite of pork patties with mugwort powder was highly decreased until storage for 2 weeks, pork patties without mugwort powder highly decreased until storage for 4 weeks, therefore addition of mugwort powder reduced residual nitrite of pork patty. The L＊ value of pork patty was the highest at early stage of storage, pork patties with mugwort powder were lower than that of pork patties without mugwort powder, and grade B pork patties were higher than that of the grade I pork patties. The a value of grade I pork patties were higher than that of grade B pork patties, and changes during storage were no significant difference. The b value of grade B pork patties were higher than that of grade I pork patties. The pH of pork patties decreased during storage. The VBN, TBARS and total bacterial counts added significantly during storage, and the addition of mugwort powder were not affected during storage.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.89-95
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• 2003

In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.331-336
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• 2006

High purity ${\gamma}$-oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing ${\gamma}$-oryzanol showed higher CIE $L^*\;and\;a^*$ color values than the control (p<0.05). Sausages containing ${\gamma}$-oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing ${\gamma}$-oryzanol. Sausages containing >0.05% of ${\gamma}$-oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at $4^{\circ}C$ for 18 days (p<0.05). Thus, ${\gamma}$-oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.737-742
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• 2016

This study examined changes in physicochemical indicators [K-value, lipid peroxide, and thiobarbituric acid reactive substances (TBARS)] in mackerel muscle during refrigerated storage at $4^{\circ}C$. Analyses were conducted every 3 days for 15 days. First, we visually observed changes in the mackerel. After 3 days, there were rapid changes in color and a rotten smell developed. The K-value of mackerel muscle was 4.21, 19.00, 42.13, 51.71, 71.19, and 80.34% on days 0, 3, 6, 9, 12, and 15, respectively; lipid peroxide level also increased, to 5.34, 5.44, 6.59, 7.29, 8.32, and 8.71 nmol/mL, respectively. TBARS increased from day 0 to 6, but did not change significantly after day 6 (0.98, 1.74, 2.73, 2.09, 1.86, and 1.93 mg Eq. malondialdehyde (MDA)/kg, respectively). The changes in K-value and lipid peroxide level demonstrated a loss of value as fresh food after day 6. The freshness of the stored mackerel had decreased by day 6 and mackerel stored for 9 days was less marketable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.302-308
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• 2009

This study was performed to investigate the effect of dietary medicinal herb extract mix (MHEM, mulberry leaf : Japanese honeysuckle : goldthread＝48.5:48.5:3.0) on antioxidative activity of chicken thigh meat. The dietary treatments consisted of a corn-soybean meal basal diet (control), basal diet with 0.3% and 1% MHEM. At the end of the feeding trial, thigh meat samples were collected and stored in a refrigerator at $4^{\circ}C$ to be analyzed on day 0, 3, 7 and 14. The MHEM did not affect proximate composition of the thigh meat. Total phenol contents of the thigh meats in treatment groups were higher than that of the control (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity were higher in dietary treatment group. 2-Thiobarbituric acid reactive substances values of the treatment group were lower than that of control at day 7 and 14 and the added level also affected the inhibition of lipid oxidation of thigh meat. In sensory test, panelists preferred treatment group at day 7 and 14. Therefore, results indicate that dietary MHEM added to chicken may retard the oxidative deterioration of chicken thigh meat during cold storage.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.234-241
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• 2007

The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at $-20^{\circ}C$. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the $L^*\;and\;b^*$ values, but the a value was significantly decreased during frozen storage. The $L^*,\;a^*\;and\;b^*$ values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).

• Journal of Life Science
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• v.13 no.2
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• pp.168-174
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• 2003

The chemical compositions and antioxidant activity of green tea extracts in medilite-extraction water were compared to that of distilled water(DW). Antioxidant activity was fetermined by the formation of thiobarbituric acid reactive substances (TBARS) in rat liver homogenates and microsomes and the scavenging activity of free radicals by DPPH ($\alpha$, $\alpha$'-diphenyl-$\beta$-picrylhydrazyl). The order of total polyphenolic compounds and extracted yield by extracts was medilite 325 mesh-extraction water, medilite 600 mesh-extraction water and distilled water(DW). The ranges of scavenging activity of green tea extracts in DPPH method were 60.95% - 64.51%. The inhibition ratios of TBARS formation in the rat liver homogenates and microsomal fractions were significantly lower with green tea extracts by DW-extraction than with both medilite 325 mesh and 600 mesh-extraction water. The concentration of iron ion of water containing medilite 325 mesh and green tea extracts and of water containing medilite 600 mesh and green tea extracts were significantly higher compared to DW. Therefore, this result suggested that enhanced concentration of iron ion in green tea extracts by medilite-extraction water containing high iron ion content was associated with enhanced peroxidation of the rat liver microsomal fractions. These results showed that total polyphenolic compounds, the % of yield and mineral compounds of green tea extracts were increased using medilite 325 mesh and 600 mesh-extraction water.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.93-99
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• 2009

This study aimed to determine whether or not glycoprotein isolated from Cudrania tricuspidata Bureau fruit(CTB glycoprotein) exerts a hepatoprotective effect on liver injury induced by the administration of carbon tetrachloride($CCl_4$, 1.0mL/kg) to A/J mice. Following the administration of CTB glycoprotein(0-20mg/kg), the activities of antioxidant enzymes (superoxide dismutase(SOD), catalase(CAT), and glutathione peroxidase(GPx)), and the quantities of measured thiobarbituric acid reactive substances(TBARS), lactate dehydrogenase(LDH), and nitric oxide(NO) were evaluated from the murine liver tissues and plasma. Additionally, the activity of nuclear factor-kappa B(NF-${\kappa}B$) was assessed after pretreatment with $CCl_4$. When the mice were treated with $CCl_4$ alone, the activities of antioxidative enzymes reduced but amounts of TBARS, LDH, and NO increased. However, the results of treatment with CTB glycoprotein(10 and 20 mg/kg) revealed significantly increased activities of antioxidant enzymes(SOD, CAT, and GPx), as compared with $CCl_4$ alone. On the other hand, the result showed significant diminutions of the quantities of TBARS, LDH, and NO after treatment with CTB glycoprotein(10 and 20 mg/kg), as compared to $CCl_4$ alone. The activity of NF-${\kappa}B$ also declined after pretreatment with CTB glycoprotein, as compared with $CCl_4$ treatment alone. Thus, it is suggested that the CTB glycoprotein exerts a protective effect against $CCl_4$-induced liver injury in A/J mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1497-1502
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• 2007

The antioxidant effect of Korean cabbage kimchi containing 20% of sea tangle (SK) was studied in the rats fed with high fat diet (HFD) for 8 weeks. The rats (n=40) were divided into four experimental groups as a high fat diet group (HFD), HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), with SK (HSK), or with J-kimchi (HJK) that was purchased at the local market. The amount of kimchi supplemented was 10%. DPPH radical scavenging activities of SK were significantly higher than those of CK. Kimchi suppressed the hepatic lipid peroxidation significantly, especially by HSK (p<0.05). Inhibition of thiobarbituric acid reactive substances (TBARS) formation in HSK was the greatest among the kimchi groups (p<0.05). The activities of $Cu{\cdot}Zn$-superoxide dismutase (SOD), Mn-SOD and catalase decreased significantly (p<0.05) by kimchi supplementation. SOD and catalase activities of HSK were found to be the lowest among the kimchi groups. The decreased enzyme activity in kimchi group might be due to the less amount of lipid peroxides produced in the rats fed kimchi diet. The lowest antioxidative enzyme activities observed in HSK were in line with those of hepatic POV and TBARS of HSK. Our findings confirmed that kimchi acted as an antioxidant in the high fat fed rats and its antioxidant effect was significantly increased by the addition of sea tangle.