• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.23-31
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• 2002

The antioxidative activity was measured on the substances of water and ethanol soluble extract from Astragalus membranaceus Bunge, Chrysanthemum morifolium Ramat, Lycium chinensis Miller, Glycyrrhiza uralensis Fischer, Angelica gigas Nakai, Zizyphus jojoba Miller, Paeonia lactiflora Pallas, Cnidium officinale Makino by four different in vitro experimental models of DPPH (a,a'-diphenyl-$\beta$-picrylhydrazyl) method, superoxide dismutase like activity, thiocyanate method, and TBARS (thiobarbituric acid reactive substances) method. The Lycium chinensis Miller contained the highest amount of polyphenolic compounds. The electron donating ability of water extract from Glycyrrhiza uralensis Fischer and ethanol extract from Chrysanthemum were higher than those of the others. The superoxide dismutase-like activity of water extract from Astragalus membranaceus Bunge was the highest among those of all the others. The water extract from Zizyphus jujuba Miller showed the highest antioxidative activity determined by TBARS method. Compared to the control, the inducing period associated with the oxidation degree was delayed up to 8 days in both the water extract from Chrysanthemum, Lycium chinensis Miller, Glycyrrhiza uralensis Fischer, and Paeonia lactiflora Pallas and the in ethanol extract from Chrysanthemum and Glycyrrhiz uralensis Fischer. These results support that water and ethanol extracts from 8 kinds of medicinal herbs contain antioxidative compounds.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.618-624
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• 2014

BACKGROUND/OBJECTIVES: Isoflavones are widely believed to be beneficial to human health, in relation to their antioxidant potentials. Exercise can cause an imbalance between reactive oxygen species (ROS) and antioxidants. This study was conducted in order to investigate the ability of isoflavones in amelioration of oxidative stress induced by exercise. MATERIALS/METHODS: Male Sprague-Dawley rats were assigned to one of four groups: isoflavone-free with no exercise (CON-sd), isoflavone-free with exercise (CON-ex), isoflavone-supplemented with no exercise (ISF-sd), and isoflavone-supplemented with exercise (ISF-ex). Animals exercised on the treadmill for 30 minutes per day, five days per week. TBARS as a marker of oxidative stress and antioxidant enzyme activity, including SOD, GSH-px, and catalase were determined in liver tissue. Serum lipid profile was also examined. RESULTS: A significant effect of isoflavone alone was observed on abdominal fat pad mass. ISF-ex had significantly less abdominal fat pad than CON-ex. Both exercise and isoflavone treatment had significant effects on lowering plasma triglyceride (TG), thus, the ISF-ex group had a significantly lower TG level than the CON-sd group, by 30.9%. However, no differences were observed in plasma cholesterol, HDL-C, and cholesterol/HDL-C ratio. Exercise, isoflavone, and exercise-isoflavone interaction effects were significant on thiobarbituric acid reactive substances (TBARS) (P = 0.001, 0.002, and 0.005, respectively). The CON-ex group showed a higher TBARS level than the other three groups. By contrast, in the ISF-ex group, TBARS was restored to the level of the ISF-sd or CON-sd group. Isoflavone had a significant effect on superoxide dismutase (SOD) (P = 0.022) and catalase activities (P = 0.049). Significantly higher SOD and catalase activities were observed in ISF-ex than CON-ex. SOD and catalase activities showed an inverse pattern of TBARS. Taken together, isoflavones increased the activities of SOD and catalase with concomitant decreases in TBARS, indicative of decreased oxidative stress. CONCLUSIONS: Isoflavone supplementation enhances antioxidant action with attenuation of exercise-induced oxidative stress, as measured by decreases in TBARS, and inhibits body fat accumulation and plasma TG increase. Antioxidative effects ascribed to isoflavones may be partially exerted via enhancement of antioxidant enzyme activities.

• Journal of Acupuncture Research
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• v.32 no.3
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• pp.41-51
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• 2015

Objectives : This study was performed to investigate the effects of $LR_3$ and $SP_6$ acupuncture on renal damage in streptozotocin(STZ)-induced diabetic mice. Methods : ICR male mice were stabilized for a week and divided into four groups: a normal mice group(N), no-acupuncture diabetic mice group(Control), $LR_3$ acupuncture diabetic mice group($LR_3$), and $SP_6$ acupuncture diabetic mice group($SP_6$). Diabetes was experimentally induced by intraperitoneal injection of STZ(150 mg/kg) in citrate buffer(pH 4.5). For two weeks, $LR_3$ and $SP_6$ acupunctures were administered bilaterally at each point once a day. After two weeks, the animals' weight was measured and they underwent a laparotomy. Serum glucose and blood urea nitrogen(BUN) were measured from the blood taken from the heart. We measured glucose, reactive oxygen species(ROS), peroxynitrite($ONOO^-$) and thiobarbituric acid reactive substances(TBARS) in the kidney and compared expression levels of superoxide dismutases(SOD), glutathione peroxidase(GPx), nuclear factor-kappa B(NF-${\kappa}B$), cyclooxygenase-2 (COX-2), inducible nitric oxide synthase(iNOS) and Interleukin-1 beta(IL-$1{\beta}$). Results : BUN significantly decreased in $LR_3$, $SP_6$ compared to the control group. $LR_3$ showed significantly decreased glucose compared to the control group. $LR_3$, $SP_6$ significantly decreased in ROS and $ONOO^-$ compared to the control group. $LR_3$ significantly decreased in TBARS compared to the control group. $SP_6$ significantly increased in expressions of SOD-1, catalase, and GPx compared to the control group. $LR_3$, $SP_6$ significantly decreased in COX-2 compared to the control group. $SP_6$ significantly decreased in IL-$1{\beta}$ compared to the control group. Conclusions : This study suggests that $LR_3$ acupuncture may be effective in controlling glucose and lipid peroxidation and that $SP_6$ acupuncture may have anti-oxidative and anti-inflammatory effects on renal damage in STZ-induced diabetic mice.

• Korean Journal of Veterinary Research
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• v.44 no.3
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• pp.379-387
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• 2004

When an organism is exposed to various toxicants chronically, reactive oxygen species(ROS) are accumulated and eventually result in several biological effects from gene expression to cell death. In the present study we investigated the oxidative damage of 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin(TCDD) and/or benzo(a)pyrene (B(a)P) in C100 cells. C100 cells treated with TCDD(30 nM) and B(a)P($3{\mu}M$) underwent diverse oxidative stress as determined through thiobarbituric acid-reactive substances(TBARS) formation, DNA fragmentation, DNA single strand break(SSB) assay, immunohistochemical staining of 8-hydroxy-2'-deoxyguanosine(8-OHdG), and mRNA expressions of antioxidant enzymatic genes such as Cu/Zn-SOD gene, GPx(glutathione peroxidase 5) gene, and catalase gene. Lipid peroxidation in C100 cells was determined through measuing the formation of TBARS. For theat, the cells were pretreated with TCDD(30 nM) and/or B(a)P($3{\mu}M$) for 0.5, 1, 2 and 4 days. TBARS formation was increased in TCDD(30 nM) and B(a)P($3{\mu}M$) and mixture($30nM\;TCDD+3{\mu}M\;B(a)P$) and positive control treatment groups comparing to the controls. Mixture treatment induced more DNA fragmentation than the single treatment group at day 6. Also, SSB in all treatment groups was clearly observed when compared with the negative control group. As with the expression of antioxidant enzyme, GPx 5mRNA, B(a)P alone and mixture($30nM\;TCDD+3{\mu}M\;B(a)P$) treatment were higher comparing to those of the negative control and TCDD treatment groups. Our results suggest that exposure of C100 cells to mixture of TCDD and B(a)P leads to significant oxidative damage comparing to the exposures to the individual chemicals. Mechanisms of action are discussed. Additional studies are needed to elucidate the detailed mechanism of mixture-induced toxicity.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.9
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• pp.1323-1331
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• 2017

Objective: This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. Methods: The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic content, total flavonoid content and in vitro antioxidant activities of P. acidus leaves was determined. In addition, antioxidant activities of the addition of crude extract from P. aciuds leaves at 2.5 and 5 g/kg in minced pork on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization, reducing power and inhibition of lipid peroxidation (thiobarbituric acid reactive substances; TBARS) were determined. Moreover, sensory evaluation of the samples was undertaken by using a 7-point hedonic scale. Results: The results showed that the highest crude yield (2.8 g/100 g dry weight) was obtained from water which also had the highest recovery yield for total phenolic content, total flavonoid content and the strongest antioxidant activity. The addition of crude water extract from P. acidus leaves was more effective in retarding lipid peroxidation and higher antioxidant activity than control and butylated hydroxytoluene in minced pork. In particular, the samples containing P. acidus extract had no significant effect on the sensory scores of overall appearance, color, odor, texture, flavor, and overall acceptability compared to the control. Conclusion: Water solvent was an optimally appropriate solvent for P. acidus leaf extraction because of its ability to yield the highest amount of bio-active compounds and in vitro antioxidant property. Particularly, P. acidus crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that P. acidus leaf extract could be used as natural antioxidant in the pork industry.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.414-419
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• 2005

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.

• Journal of Environmental Science International
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• v.26 no.8
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• pp.967-976
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• 2017

In this study, the effect of probiotic supplementation on growth performance, blood metabolites, and meat quality of Hanwoo steer was investigated. A total of 32 Hanwoo steers (15-17 months, average body weight $462{\pm}37.9kg$) were randomly allotted to 4 dietary treatments (0, 0.5, 1.0, and 1.5% mixed probiotics), with four Hanwoo steers per pen (two replicates per treatments), and reared for 12 months. There were no differences among treatments in growth performance of Hanwoo steer (P>0.05); however, feed intake decreased linearly with increasing levels of mixed probiotics. Growth hormone and Blood Urea Nitrogen (BUN) levels responded linearly with increasing levels of dietary mixed probiotics (P<0.05), but not insulin and blood glucose did not. In particular, total cholesterol was significantly lower for the 1% mixed probiotic treatment in comparison with that of the other treatments (P<0.05). The pH, Thiobarbituric Acid Reactive Substances (TBARS), cooking loss, and meat color were influenced by increasing levels of mixed probiotics (P<0.05), but the carcass characteristics and shear force were not. Regarding sensory evaluation, the addition of mixed probiotics resulted in significant difference in meat color, tenderness, aroma, off-flavor, juiciness, and marbling score, but not in overall acceptability. In addition, fatty acid profiles indicated no differences between control and mixed probiotic treatments. In conclusion, mixed probiotic treatment at 1% levels can enhance consumer preferences possibly by reducing cholesterol and TBARS.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.253-259
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• 2004

The effect of dietary clay mineral on meat quality in M. longissimus of Hanwoo (Korean cattle) bull beef during refrigerated storage (4$^{\circ}C$) was investigated. Experimental groups were divided into control (basal diet) and CT-1.25% (basal diet + 1.25% clay mineral) groups. There was no significant differences in proximate and fatty acid compositions between control and CT-1.25% groups. The pH of control group was significantly (p<0.05) changed during storage, but CT-1.25% group was little affected by storage time. CIE a＊ (redness), chroma (C＊) values and R630-R580 were significantly (p<0.05) decreased during storage for both groups. In particular, those values decreased more rapidly in the control group. The rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the CT-1.25% group. TBARS (thiobarbituric acid reactive substances) which represents lipid rancidity were significantly (p<0.05) lower in CT-l.25% group than in the control. Water-holding capacity (WHC) was significantly (p<0.05) increased during storage for both groups, and CT-1.25% group had significantly (p<0.05) higher WHC than control group. Consequently, feeding of clay mineral (1.25%) was effective in increasing meat color stability and WHC, and retarding lipid oxidation than did control group.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.970-975
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• 2005

Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.