• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.247-253
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• 2008

This study was performed to evaluate change of lipid oxidation, microbes, and color of chicken meat containing 6, 8, and 10% of water uptake rate(WUR) during cold storage. pH of chicken containing 6, 8, and 10% of WUR showed 6.00, 6.04, and 6.05%, at day 3, respectively. Lightness($L^*$) of chicken containing 6, 8, and 10% of WUR was 73.40, 75.27, and 75.31, at day 3, respectively. Redness($a^*$) of chicken with 10% of WUR was 2.52, which was the highest value, while no difference was found between chicken with 6 and 8% of WUR. Yellowness($b^*$) of chicken containing 6, 8, and 10% of WUR was 4.31, 4.33, and 4.36. Thiobarbituric acid reactive substances(TBARS) value of chicken containing 6, 8, and 10% of WUR was 0.107, 0.104, and 0.113 mg malondialdehyde/kg meat. The higher WUR, the higher TBARS value was shown. Total microbial number of chicken with 6, 8, and 10% of WUR was 4.04, 4.12, and 4.56 $log\;CFU/cm^2$ at day 3. E. coli of chicken with 6, 8, and 10% of WUR was 0.93, 1.40, and 1.28 $log\;CFU/cm^2$. From this result high WUR increases $L^*$ value, TBARS, and microbes of chicken meat during storage. Therefore, lower WUR would be beneficial to extend shelf life of chicken meat during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.124-130
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• 2003

Effect of Korean red ginseng (KRG) on the level of serum and liver lipids and lipid peroxidation was investigated in the rats fed high fat diet. Content of serum total cholesterol was significantly decreased (P<0.05) in KRG I group and KRG II group. Content of HDL-cholesterol was significantly increased by 69.75% and 39.15% in KRG I and KRG II group compared to control group, respectively. Atherogenic index (hi) was also significantly decreased by 74.76% and 37.38% in KRG I and KRG II groups compared to control group, respectively. Serum triglyceride content was significantly decreased (p<0.05) in only KRG II group. Antioxidative activity of KRG on the lipid peroxidation of serum and tissues in rats was also studied in vivo by measuring the formation of thiobarbituric acid reactive substances (TBARS). Contents of TBARS in the serum of both KRG groups were significantly decreased (p<0.05) and that of nonheme iron in serum was significantly increased (p<0.05) in a dose-dependent manner, which suggested that lipid peroxidation contents are inversely correlated with serum nonheme iron content. Content of TBARS in liver was significantly decreased (p<0.05) in KRG I and KRG II groups, without any influence in other tissues. Content of TBIARS in liver microsomal fractions stimulated by Fe$^{2+}$/ascorbate was significantly decreased (p<0.05) in KRG I and KRG II groups, whereas this observation did not occur in liver mitochondrial fractions. When the effect of KRG on TBARS content in the liver fractions of homogenates, microsomes, and mitochodria stimulated by Fe$^{2+}$/ascorbate was tested in vitro experimental model, TBARS of liver three fractions was significantly decreased at 6 mg/mL KRG compared with those of control. These results suggested that KRG powder have hypocholesterolemic effect as well as antioxidative effect in the serum and liver of the rats fed high fat diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.333-341
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• 2016

This study examined the beauty food activities of water and ethanol extracts from Tetragonia tetragonioides. Content of phenolic compounds extracted with water and 50% ethanol extracts were 3.29 mg/g and 4.14 mg/g, respectively. 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging activities of water and ethanol extracts were 98.45% and 91.20%, respectively, at $200{\mu}g/mL$ of phenolics. 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical decolorization activity was 97.28% for water extracts and 97.83% for ethanol extracts at $100{\mu}g/mL$ of phenolics. Antioxidant protection factor (PF) was 1.77 PF for water and ethanol extracts at $200{\mu}g/mL$ of phenolics. Thiobarbituric acid reactive substances of water and ethanol extracts were 94.77% and 95.64%, respectively, at $100{\mu}g/mL$ of phenolics. Tyrosinase inhibitory activity, which is related to skin-whitening, was confirmed to be 34.96% for ethanol extracts at $200{\mu}g/mL$ of phenolics. Elastase inhibitory activity and anti-wrinkle effect of 50% ethanol extracts were 78.9% at $200{\mu}g/mL$ of phenolics. Collagenase inhibitory activity of ethanol extracts was 61.29% at $200{\mu}g/mL$ of phenolics. Astringent effect was not detected in water extracts but was 7.82% for 50% ethanol extracts at $200{\mu}g/mL$ of phenolics. Hyaluronidase inhibitory activity as a measure of anti-inflammation was confirmed to be 81.04% for water extracts at $200{\mu}g/mL$ of phenolics. Based on these results, Tetragonia tetragonioides extracts can be used as a functional material and functional beauty food with antioxidant effects.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.936-942
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• 2012

In the present study, the effects of green tea catechin on microsomal phospholipase $A_2$ ($PLA_2$) activity and the arachidonic acid (AA) cascade in the lungs of microwave exposed rats were investigated. One Sprague-Dawley male rats weighting $100{\pm}10$ g was randomly assigned to the normal group and three were assigned to the microwave exposed groups. The microwave exposed groups were subdivided into three groups according to the levels of dietary catechin supplementation: catechin free diet (MW) group, 0.25% catechin (MW-0.25C) group and 0.5% catechin (MW-0.5C) group. Rats were sacrificed on the 6th day after microwave irradiation (2.45 GHz, 15 min). The lung microsomal $PLA_2$ activity in the MW and MW-0.25C groups was 30% and 15% greater than that of the normal group, respectively, whereas no significant difference between the normal group and MW-0.5C group was observed. The percentage of phosphatidylethanolamine (PE) hydrolyzed in the lung microsome in the MW, MW-0.25C and MW-0.5C group increased by 47%, 18% and 20%, respectively, due to microwave irradiation. The formation of thromboxane $A_2$ ($TXA_2$) in the lung microsome was 50% greater in the MW group than in the normal group. However, the levels of $TXA_2$ in the MW-0.25C and MW-0.5C group were normal. The formation of prostacyclin ($PGI_2$) in the lung microsome was 31% lower in the MW group than in the normal group, while the levels of $PGI_2$ in the MW-0.25C and MW-0.5C group were similar to the normal group. The lung microsomal thiobarbituric acid reactive substances (TBARS) concentration, which can be used as an index of lipid peroxide was 34% greater in the MW group, when compared with the normal group. However, there was no difference between the MW-0.25C, MW-0.5C and normal groups. In conclusion, lung function appeared to be improved by green tea catechin supplementation due to its antithrombus action, which in turn controls the AA cascade system.

• Journal of Life Science
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• v.18 no.8
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• pp.1053-1058
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• 2008

Glutathione is a well known chemotherapeutic agent for liver disease and is a popular nutritional supplement in the United States. Previous our studies reported the suppressive effects of glutathione-enriched Saccharomyces cerevisiae FF-8 strain (FF-8GY) on carbon tetrachloride- and alcohol-induced hepatotoxicity. The primary objective of this study was to investigate the comparative effects of FF-8GY and commercially available glutathione-enriched yeast extract (GYE) against the oxidative stress in alcohol-induced fatty liver of rats. The lipid peroxidative index (thiobarbituric acid-reactive substances, TBARS) and antioxidant status (reduced glutathione level) were used to monitor those protective roles of FF-8GY or GYE treatment. When the rat was treated alcohol, the TBARS levels in the whole liver and the subfractions of microsomal and mitochondria were significantly increased but these were significantly decreased by FF-8GY treatment and tended to be lowered by GYE treatment. The concentration of hepatic glutathione is known to be closely associated with antioxidant system and this was slightly deplete in the alcohol-induced rats, but this was recovered by treating with FF-8GY. However, the glutathione concentration was more significantly decreased in the GYE supplementation in alcohol feeding rats. Alcohol treatment also negatively affected the serum total protein and albumin, but these were significantly increased near normal levels in FF-8GY coadministered rats. These results suggest that glutathione-enriched Saccharomyces cerevisiae FF-8 strain may have positively mediate the alcohol-induced oxidative stress, and this effect was more pronounced in FF-8GY compared to GYE.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.417-424
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• 2013

This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The $L^*$, $a^*$ and $b^*$ value of T0 was the highest among the samples (p<0.05), the $a^*$ value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

• Korean Journal of Plant Resources
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• v.18 no.3
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• pp.470-478
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• 2005

The objective of present study was to investigate the hepatoprotective and antioxidative effects of onion extracts. Primary cultures of rat hepatocytes were incubated with 1.5 mM tort-butyl hydroperoxide(t-BHP), potent oxidizing agent to liver, for 1 hr in the presence or absence of various concentrations (0, 0.01, 0.05, 0.1 or 0.3 mg/ml) of onion extract. Incubation with t-BHP increased glutamic oxaloacetic transaminase(GOT) and lactate dehydrogenase(LDH) acitivities and thiobarbituric acid reactive substances(TBARS) concentration but decreased 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide(MTT) reduction. Onion extracts at the concentration of 0.05 mg/ml decreased t-BHP-induced GOT and LDH activities. Onion extract at the concentration of 0.1 mg/ml increased t-BHP-induced MTT reduction. Onion extract at the concentration of 0.01 mg/ml decreased t-BHP-induced TBARS concentration. Taken together, onion extracts prevented t-BHP-induced hepatocyte injury and lipid peroxidation. Catalase, glutathione peroxidase(GSH-Px) and glutathione reductase(GSH-Rd) activities of hepatocytes were significantly decreased by t-BHP. Onion extracts at the concentration of 0.1 mg/ml prevented t-BHP-induced decrease in catalase, GSH-Px and GSH-Rd activities. Onion extracts prevented hydroxyl radical-induced single-strand breakage in dose-dependent manner when plasmid DNA was incubated with various concentrations of onion extracts in the presence of Fenton reagents producing hydroxyl radical. These results demonstrate that onion extracts suppressed t-BHP-induced cytoctoxicity, decreased viability and lipid peroxidation and increased GSH-Px, GSH-Rd and catalase activities. Thus hepatoprotective and antioxidant effects of onion extract seem to be due to, at least in part, the increase in antioxidant enzyme activities as well as prevention from hydroxyl radical-induced oxidation, followed by inhibition of lipid peroxidation.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.128-134
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• 2001

Male Sprague-Dawley rats received either a cholesterol diet(Control group) or cholesterol diets supplemented with the water-soluble extract of stem bark from Morus alba(M group) or Cudrania tricuspidata(C group) at the level of 1% for 2 weeks. Concentrations of total cholesterol and phospholipid in serum of C group and triglyceride in serum of M group were lower than those of control group. Concentration of cholesterol in liver of M and C groups has a tendency to be lower than that of control group. Antioxidative activities of water-soluble extracts from stem bark of Morus alba and Cudrania tricuspidata on the peroxidation of lipid in tissues of rats were also studied in vivo by measuring the formation of thiobarbituric acid reactive substances (TBARS). Concentration of TBARS in kidney of M and C groups was significantly lower than control group. However, concentration of TBARS in liver and brain of C and M groups was significantly higher than in control group. The result that concentration of nonheme ion was significantly increased in liver of the mulberry supplemented groups comparision to control group, suggested that enhanced concentration of nonheme ion was associated with enhanced peroxidation of lipid in this group. Concentration of TBARS in microsomes of liver and brain in control group induced with $Fe^{2+}$/ascorbate increased by reaction time at $37^{\circ}C$, whereas this observation in liver did not occurred in C and M groups. This study suggested that water-extract from stem bark of Morus alba and Cudrania tricuspidata exert hypotriglycerolemic effect as well as antioxidative effect in kidney and liver microsomes in rats fed a cholesterol diet.