• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.943-951
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• 1997

The present study was undertaken to investigate the inhibition effects of sancho(Zanthoxylum schinifolium) on lipid peroxidation and liver damage in carbon tetrachloride tetracloride-treated mice. Mice aged 3 weeks old were fed diets containing either dry sancho powder, methanol extract or hyperoside isolated from sancho at the various levels for 2 weeks(sancho, methanol extract from sancho) or 3 days (hyperoside) before $CCl_{4}$ treatments. Seed coats of sancho added to diet with the levels from 1.25 to 5.0% significantly reduced(p<0.001) thiobarbituric acid reactive substances(TBARS) formation in liver and serum of mice treated with carbon tetrachloride. $CCl_{4}$ treatments significantly increased (p<0.001) in liver TBARS comparing with those of the untreated control, while methanol extract from the seed coat of sancho added to diet with the levels from 0.5 to 1.0% significantly reduced (p<0.01) to 20mg per kg of body weight showed significant reduction(p<0.01, p<0.001) of liver TBARS in mice treated with $CCl_{4}$. $CCl_{4}$ treatments significantly increased(p<0.05) in serum TBARS comparing with those the levels from 0.5 to 1.0% significantly reduced(p<0.01) serum TBARS in mice treated with $CCl_{4}$, and administration of hyperoside with the levels from 10 to 20mg per kg of body weight showed significant reduction(p<0.01, p<0.001) of serum TBARS in mice treated with $CCl_{4}$. $CCl_{4}$ significantly increased(p<0.001) in serum AST activities comparing with those of the untreated control, while either addition(0.5, 1.0%) of methanol extract from sancho or administration(10, 20mg/kg) of hyperoside significantly reduced(p<0.001, p<0.05) serum AST activities in $CCl_{4}$-treated mice. $CCl_{4}$ treatments showed significant increases(p<0.001) in serum ALT activities comparing with those of the untreated control, while either addition(0.5, 1.0%) of methanol extract from sancho or administration (10, 20mg/kg) of hyperoside showed moderate decreases(p<0.01, p<0.001) serum ALT activities in $CCl_{4}$-treated mice.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.266-273
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• 2002

A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1756-1763
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• 2017

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.633-644
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• 2004

This study was performed to investigate effect of dried powders and ethanol extracts of garlic flesh and peel on antioxidative capacity in 16-month- old rats. Forty Sprague-Dawley male rats weighing 618.1$\pm$6.5g were blocked into five groups according to body weight and raised for 3 months with experimental diets containing 5% (w/w) of dried powders of garlic flesh or peel, or ethanol extracts from equal amount of each dried powder. Total polyphenols, flavonoids, /3 -carotene, vitamin C, vitamin E, and total antioxidant status (TAS) levels were determined in garlic preparations. Thiobarbituric acid reactive substances (TBARS) levels in plasma, liver and VLDL + LDL fraction, oxidative DNA damage (8-hydroxy-2' -deoxyguanosine, 80HdG) in kidney, xanthine oxidase (XO) activities in plasma and liver, superoxide dismutase (SOD) activities in erythrocyte and liver, and carotenoid concentration, and total antioxidant status (TAS) in plasma were measured. Total polyphenols and flavonoids contents in garlic preparations were highest in peel ethanol extract. Vitamin C content was not different significantly among preparations, but peel powder contains slightly more vitamin C. The content of $\beta$-carotene was highest in peel ethanol extract and vitmain E content was highest in flesh ethanol extract. The highest level of TAS was observed in peel ethanol extract. Plasma TBARS levels in all the experimental groups were found to be significantly lower than control group, and TBARS concentration in VLDL + LDL fraction was decreased in all the experimental groups in comparison to control group. Also levels of 80HdG in kidney in experimental groups were lower than that of control group. Plasma and liver XO activities were. decreased in all experimental groups, and erythrocyte and liver SOD activities were higher in experimental groups compared to control group. All experimental groups also showed higher plasma TAS levels than control group. Especially, garlic flesh powder group was significantly lower in plasma and liver XO activities, and significantly higher in erythrocyte and liver SOD activities than control group. Moreover, plasma TBARS level and kidney 8OHdG level were decreased in flesh powder group. In conclusion, garlic diets showed effect of improving antioxidative capacity in 16-month old rats, especially, garlic flesh powder was prominent in inhibiting XO activity, promoting SOD activity and decreasing kidney 8OHdG level among experimental groups.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.53-57
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• 2004

The purpose of this study was to investigate the effects of green tea catechin on mixed function oxidase system (MFO), lipofuscin contents, carbonyl value, oxidative damage and the antioxidative defense system in lung of microwave exposed rats. Experimental groups were divided to normal group and microwave exposed group. The microwave exposed groups were subdivided into three groups: catechin free diet (MW-0C) group, 0.25% catechin (MW-0.25C) group and 0.5 ％ catechin (MW-0.5C) group according to the levels of dietary catechin supplementation. The rats were irradiated with microwave at frequency of 2.45 GHz for 15 min. Experimental animals were sacrificed at 6th day after microwave irradiation. The contents of cytochrome P$_{450}$ contents in MW-0C group was increased to 95% , compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 16% and 31%, respectively, compared with MW-0C group. The activity of NADPH-cytochrome P$_{450}$ reductase in MW-0C group was increased to 44%, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 12% and 17％, respectively, compared with MW-0C group. The activity of superoxide dismutase (SOD) in MW-0C group was decreased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C group were significantly (p < 0.05) increased, compared with MW-0C group. The activity of glutathione peroxidase (GSHpx) in MW-0C group was significantly decreased, compared with normal group. MW-0.25C and MW-0.5C groups were recovered to the level of normal group. The thiobarbituric acid reactive substances (TBARS) content in MW-0C group was increased to 34 ％, compared with normal group. Catechin supplementation groups were maintained the level of normal group. The levels of caybonyl value in MW-0C group was increased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 14% and 12%, respectively, compared with MW-0C group. The lipofuscin contents in MW-0C group were increased to 23.4 ％, compared with normal group. That of MW-0.5C group was significantly reduced, compared with MW-0C group. In conclusion, MFO system was activated and the formation of oxidized protein, lipofuscin was increased and antioxidative defense system was weakened of lung tissue in microwave exposed rats, thus oxidative damage was increased. But it was rapidly recovered to normal level by green tea catechin supplementation.n.

• 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 Society of Preventive Korean Medicine
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• v.7 no.2
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• pp.13-22
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• 2003

Objectives: CRATAEGII FRUCTUS(山査) is known as the substance which decreases concentration of sarum lipid. The purpose of this study is to investigate the effects of CRATAEGII FRUCTUS(山査) on decreasing concentration of sarum lipid which are triglyceride, total cholesterol, HDL-cholesterol, LDL-cholesterol in rat high cholesterol diet inducede hyperlipide rats. Methods: Sprague-Dawley rats were divided into 3 groups, Normal group(supplied enough water and feeds only. Normal Group), high fat diet administered group(AIN-76 high fat diet #100496 used beef tallow for 4 weeks, Control Group) and CRATAEGII FRUCTUS(山査) administered group(AIN-76 high fat diet #100496 used beef tallow and CRATAEGII FRUCTUS(山査) extracts 85.0mg/200g 1time/day for 4 weeks. SS Group). Rats were sacrificed and concentration of triglyceride, total cholesterol, HDL-cholesterol, LDL-cholesterol were measured in rat's sarum lipid Results: There was no significant difference in the level of waight between each experimental group(F=0.243, p=0.787, ANOVA test), Concentration of triglyceride has no significant difference in each group(F=0.210, p=0.813, ANOVA test). There was significant increase of total cholesterol in the Control group compared to those of Normal but there was no significant difference in the SS group compared to the Control group(F=5.237, p=0.0l9, ANOVA test). There was a significant increase of HDL-cholesterol in the SS group compared to the Control group and decrease in Control group compared Normal group(F= 11.437, p=0.001, ANDYA test). Concentration of LDL -cholesterol was significantly different in each group(F= 16.377, p=0.0001, ANDYA test). It was significantly increased in the Control group compared with the Normal group and it has no difference in the SS group compared to the control group. TBARS values(Thiobarbituric Acid Reactive Substances) were significantly different in each group(F=5.242, p=0.0019, ANDYA test). It was significantly increased in the Control group compared with the Normal group and significantly decreased in SS group compared with the Control group. Conclusions: According to the above results, it is considered that CRATAEGII FRUCTUS(山査) is effective in decreaseing concentration of sarum lipid in high cholesterol diet induced hyperlipidemic rats.

• 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.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.390-394
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• 2013

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).

• 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.