• 한국식품영양과학회지
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• 제26권2호
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• pp.344-350
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• 1997

당뇨병쥐에 있어서 생체내 항산화방어계에 미치는 zinc투여의 영향을 관찰하기 위하여 비타민 E 투여군과 비교실험하였다. 혈당량은 당뇨군들이 대조군에 비해 현저히 증가되었으나 ZDM군이 DM과 EDM군에 비해 약간 감소되는 경향을 띠었다. 혈장 인슐린수준은 혈당량과 반대의 경향을 띠었다. 간조직중의 TBARS 축적량은 대조군에 비해 DM군은 2.3배 높았고 ZDM군은 DM에 비해 낮아졌으며, EDM군은 대조군과 비슷하였다. 간조직중의 환원형 glutathione(GSH) 함량은 대조군에 비해 DM군은 감소되었으나 ZDM과 EDM군은 DM군에 비해 각각 2.3, 1.7배씩 증가되었다. 산화형 GSH함량은 대조군에 비해 DM군이 증가되었고, DM군에 비해 ZDM군과 EDM군 모두 감소하였으며 GSH/GSSG비는 GSH비와 비슷한 경향이었다. 간조직중의 SOD, GSH-Px, GST활성은 모두 대조군에 비해 DM군은 유의적으로 감소되었으나 ZDM, EDM군은 DM군에 비해 증가되었다. 간장과 신장에서의 metallotruonein 함량은 모두 대조군에 비해 DM, EDM군은 증가하였고, ZDM군은 20배, 5.3배 각각 현저히 증가하였다.

• Applied Biological Chemistry
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• 제51권3호
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• pp.200-206
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• 2008

본 연구는 쌀 배아를 활용한 만성 대사성질환 예방용 제품 및 건강기능성 식품 개발의 일환으로써 고콜레스테롤 식이를 급여하여 고지혈증을 유발시킨 흰쥐에서 15%의 배아와 25%의 흑미 미강색소 배아젤리의 첨가가 혈장과 간 조직의 지질 대사와 항산화효소의 환성에 미치는 영향을 살펴보았다. 실험 식이를 6주 간 급여한 결과, 배아와 흑미 미강색소 배아젤리 첨가는 실험동물의 식이섭취에 영향을 미치지 않았다. 배아군과 흑미 미강색소 배아젤리군은 고콜레스테롤 급여 대조군에 비해 혈장의 총 콜레스테롤과 LDL-콜레스테롤 및 간의 중성지방과 총 콜레스테롤 농도를 감소시키고, HDL-콜레스테롤 농도와 HDL-C/TC 비는 증가시켰으며, 동맥경화지수는 감소시켜 체내 지질대사의 개선 효과가 있었다. 혈장 GOT와 GPT 수치는 배아와 흑미 미강색소 배아젤리를 첨가하였을 때 감소하여 고콜레스테롤혈증 상태에서 간 기능 보호에 긍정적인 효과가 있었다. 또한 배아와 흑미 미강색소 배아젤리는 고콜레스테롤 급여로 인해 증가된 혈장과 간 내의 지질과산화를 억제시키는 효과가 있었다. 반면, 항산화 효소인 간 조직의 SOD와 CAT활성은 배아와 배아젤리 첨가에 따라 증가하였다. 이상의 결과로 볼 때 배아와 흑미 미강색소 배아젤리는 고콜레스테롤 식이 흰쥐의 간 조직에서의 항산화 활성을 강화시키고 산화적 손상을 억제시키는 자용이 있으며 현장과 간조직의 지질대사를 개선하여 심혈관계 질환을 예방 및 감소시킬 수 있을 것으로 사료된다.

• Journal of Animal Science and Technology
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• 제55권5호
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• pp.475-481
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• 2013

본 연구는 홍삼에탄올 (EE) 및 물 추출물(WE)이 가열 돈육 패티의 저장 중 품질특성을 조사하고자 실시하였다. DW 0.5% 이상에서 1% EE에서 대조구보다 낮은 pH 감소를 보였으며, 보수력은 0.5% 이상의 DW 에서 대조구보다 높게 나타났다. 지방산화억제능 및 총균수 억제능은 모든 추출물의 0.25% 이상 첨가구에서 대조구보다 낮게 나타났다. 육색의 경우 0.5% 이상의 EE, DW가 대조구보다 높은 값을 나타내었다. 이상의 결과, 지방산화억제 및 총균수 감소를 위해서는 추출물의 종류와 관계없이 0.25% 이상이 유효하며, 보수력 상승은 모든 농도의 에탄올추출물은 효과가 없으며, 0.5% 이상의 물 추출에서 효과를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권8호
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• pp.1073-1079
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• 2010

Forty-eight ((Duroc${\times}$Yorkshire)${\times}$Landrace) pigs with an average initial body weight (BW) of $48.47{\pm}1.13\;kg$ were used in a 12-week growth trial to investigate the influence of Anion (silicate) supplementation on growth performance, nutrient digestibility, meat quality and fecal noxious gas content in growing-finishing pigs. Pigs were allotted into three dietary treatments in a randomized complete block design according to sex and initial BW. Each dietary treatment consisted of four replications with four pigs per pen. Dietary treatments included: i) CON (basal diet), ii) HCI (basal diet+3 g/kg Anion), iii) HCII (basal diet+6 g/kg Anion). No significant difference (p>0.05) was detected for average daily gain (ADG), average daily feed intake (ADFI) and gain/feed ratio (G/F) throughout the experiment, although dietary supplementation of Anion numerically increased these characteristics compared with CON. The dietary HCI group significantly (p<0.05) increased the coefficient of total tract apparent digestibility (CTTAD) of dry matter (DM), nitrogen (N) and energy compared with the CON group (p<0.05). No significant difference was observed in meat quality except that meat firmness was linearly (p<0.05) increased by the Anion supplementation, while an increased tendency in meat color and a decreased tendency in 2-thiobarbituric acid reactive substances (TBARS) was also observed (p<0.10). Anion supplementation linearly (p<0.05) decreased the fecal $NH_3$ compared with the CON group. However, dietary Anion supplementation at 3 g/kg decreased the $H_2S$ concentration compared with CON, while no significant difference was detected in the HCII group, although the $H_2S$ emission was numerically decreased compared with CON. In conclusion, supplementation of the diet with 3 g/kg Anion was found to exert a beneficial effect on nutrient digestibility and meat quality of growing-finishing pigs, and concomitantly decreased the noxious gas emission without negative effect on growth performance.

• Journal of Nutrition and Health
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• 제36권7호
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• pp.699-710
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• 2003

This study was performed to investigate the effect of chamomile, sage, and green tea intakes on anti oxidative capacity in 15-month-old rats. Dried powders of three plants were analyzed to determine the amount of total flavonoids, $\beta$-carotene, vitamin C, vitamin E, and dietary fibers. In order to examine the change of antioxidative capacity in old rats, forty-eight Sprague-Dawley male rats weighing 621.2$\pm$9.5 g were divided into four groups according to body weight and fed for four weeks with each experimental diet of three dried powders and control diet. Plasma and liver thiobarbituric acid reactive substances (TBARS) levels and xanthine oxidase (XO) activities, erythrocyte and liver superoxide dismutase (SOD) activities and plasma vitamin A, C, E, and total carotenoids levels were measured. The total flavonoids and vitamin C contents were the highest in green tea powder. Beta-carotene and vitamin E contents were not significantly different among all three dried powders. Total dietary fiber contents also were not different among all three dried powders, but soluble dietary fiber contents of chamomile was higher than other two dried powders. Plasma TBARS level was found to be significantly lower in all the experimental groups as compared to control group. Chamomile powder group, especially, showed the lowest level among all experimental groups. Liver TBARS levels of experimental groups were also lower than that of control group and significant differences were observed in chamomile and green tea groups compared to control. Plasma XO activity of green tea group was significantly lower than control group. Liver XO activities of green tea and chamomile groups were significantly lower than control group. Erythrocyte SOD activity was not significantly different among all the groups. However, liver SOD activities of sage and green tea groups showed a significant increase as compared to control group. Plasma vitamin A level was not significantly different among all the groups. Plasma total carotenoids levels were found to be significantly higher in experimental groups as compared to control group. Plasma vitamin E level of chamomile group and vitamin C level of green tea group showed the highest level among all the groups. In conclusion, chamomile, sage, and green tea intakes had an effect on improving antioxidative capacity in 15-month-old rats. Effects of green tea and chamomile powders, especially, were higher than sage powder.

• Nutrition Research and Practice
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• 제3권2호
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• pp.156-161
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• 2009

Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of garlic and aged black garlic were $13.3{\pm}0.5$ and $59.2{\pm}0.8{\mu}mol/g$ wet weight, respectively. Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of garlic and aged black garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black garlic group was increased compared with the control group. These results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivo, suggesting garlic and aged black garlic, to a greater extent, could be useful in preventing diabetic complications.

• Asian-Australasian Journal of Animal Sciences
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• 제30권4호
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• 동아시아식생활학회지
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• 제19권2호
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• pp.224-230
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• 2009

본 연구는 계피, 감초 및 복분자 추출물의 첨가가 냉장 저장 중 쇠고기 분쇄육의 품질에 미치는 영향을 규명하기 위하여 물 10% 첨가한 분쇄육(대조구), 계피 추출물 10% 첨가한T-1구, 감초 추출물 10% 첨가한 T-2구 그리고 복분자 추출물 10% 첨가한 T-3구 등 네 종류의 쇠고기 분쇄육을 제조하였다. 그리고 냉장 저장 중 표면 색도, 보수력, 가열 감량, 두께, 직경, pH, VBN 함량 및 TBARS 값을 실험하였다. 냉장 저장 중 $L^*$ 및 $a^*$값은 유의하게 감소하였으며(p<0.05), $b^*$값은 유의한 변화가 없었다. 그리고 약용 식물 추출물은 색깔에 영향을 미치지 않았다. 보수력은 냉장 저장 중 유의하게 증가하였으며(p<0.05), 약용 식물 추출물은 보수력에 영향을 미치지 않았다. 가열 감량은 T-1구를 제외한 나머지 실험구에서 유의하게 감소하였다(p<0.05) 그리고 두께 및 직경은 냉장 저장 중 유의한 변화가 없었으며, 약용 식물 추출물 첨가에 의한 영향은 없었다. 대조구의 pH는 6일까지 낮아지다가 9일째 높아졌으며, 약용 식물 추출물 첨가구는 저장 기간의 경과와 함께 낮아졌다. VBN 함량은 냉장 저장 중 증가하였으며, 대조구가 약용 식물 첨가구보다 높았다. TBARS 값은 냉장 저장 중 약용 식물 추출물 첨가구가 대조구보다 낮았다.

• Preventive Nutrition and Food Science
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• 제6권1호
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• pp.51-56
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• 2001

This study was carried out to evaluate whether antioxidant nutrient suppplementation with $\alpha$-tocopherol, vitamin C, $\beta$-carotene, and selenium reduces the lipid peroxide levels and increases the antioxidative enzyme activities in patients with coronary hart disease. Eighty nine patients participated in a randomized, double-blind, placebo-controlled trial. The antioxidant group (45 patients) was given daily doses of $\alpha$-tocopherol (400 IU), vitamin C (50 mg), $\beta$-carotene (15 mg), and selenium (50 $\mu\textrm{g}$) and forty four patients received a placebo. Thirty eight subjects (84.4%) of the antioxidant group and thirty nine subjects (88.6%) of the placebo group completed the three-month supplementation. Serum levels of tocopherol, vitamin C and $\beta$-carotene significantly increased in the antioxidant group compared with the baseline (p<0.05). Thiobarbituric acid-reactive substances(TBARS) decreased significantly (0.6 nmol MDA/mL) in the antioxidant group compared with that (0.09 nmol MDA/mL) in the placebo group (p=0.03). However, antioxidant supplementation did not affect the level of oxidized-LDL measured as autoantibodies against oxidized-LDL. The superoxide dimutase activity in red blood cells increased in the antioxidant group compared with the baseline (p<0.05). However, glutathione peroxidase activities did not change after supplementation in both groups, and catalase activity significantly decreased in the placebo group (p<0.05). These results suggest that antioxidant supplementation for 3 months with $\alpha$-tocopherol, vitamin C, $\beta$-carotene and selenium in patients with coronary heat disease may be partially protective against oxidative stress.

• 한국식품영양과학회지
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• 제33권1호
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• pp.201-206
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• 2004

쑥 분말의 첨가와 원료육 등급이 돼지고기 햄의 저장성에 미치는 영향을 검토하기 위하여, 규격돈(B등급) 및 경산모돈(E등급)에 쑥 분말을 첨가한 것과 첨가하지 않은 네 종류의 돼지고기 햄을 제조하였다. $L^{*}$ 값은 $B_{o}$ 및 $B_{+}$ 햄은 저장 후기가 높았으며, $E_{o}$ 햄은 저장 2주째 가장 높았고, $E_{+}$ 햄은 저장 중 변화가 없었다. 그러나 B등급육 햄의 $L^{*}$ 값이 E등급육 햄보다 높았으며, $a^{*}$ 값은 E등급육 햄이 높았다. 햄의 pH는 저장 중 감소하다가 저장 8주까지 증가하였다. 아질산 잔류량은 저장 2주까지 급격히 감소하였으며, 쑥 분말의 첨가는 아질산 잔류량의 감소에 영향을 미쳤다. VBN 함량은 저장초기 6.90∼7.90 mg%이던 것이 저장 중 증가하여 8주 째에는 14.07∼14.83 mg%를 나타내었다. TBARS는 저장 중 증가하였으며, 쑥 분말을 첨가한 것이 첨가하지 않은 것보다 저장 4주와 6주 째에 더 낮았다. 총균수는 모든 햄이 저장 중에 증가하였으며, 쑥 분말의 첨가는 총균수에 영향을 미치지 않았다.