• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

• 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.13 no.3
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• pp.333-342
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• 2003

The pathogenic effort of high glucose, possibly in concert with fatty acids, is mediated to vascular complications of diabetes via increased production of reactive oxygen species(ROS), reactive nitrogen species(RNS), and subsequent oxidative stress. This study was carried out to investigate the suppressive effect of buchu(Allium tuberosum) on oxidative stress in streptozotocin(STZ)-induced diabetes in Sprague Dawley male rats. The effect of buchu supplementation (10%) on lipid peroxidation, and antioxidative defense system in blood and liver was compared among normal rats fed basal diet(normal) and diabetic rats fed basal diet(DM-control) or 10% buchu-supplemented diet(DM-buchu). Diabetes was experimentally induced by the femoral muscle injection of 50 mg STZ per kg of body weight. Animals were sacrificed after 4 wks of experimental diets feeding. The induction of diabetes by STZ elevated the level of lipid peroxidation represented by thiobarbituric acid-reactive substances(TBARS) and conjugated dienes in plasma, LDL, liver, and erythrocytes. 10% buchu-supplemented diet significantly reduced the levels of conjugated dienes in erythrocytes(p<0.05) and lowered TBARS in liver and LDL to the levels of control. Induction of diabetes by STZ elevated Mn-superoxide dismutase(Mn-SOD) activity and lowered activities of glutathionine reductase(GSH-red) and glutathionine peroxidase(GSH-px). Catalase activity was not affected by the induction of diabetes by STZ. However, buchu supplementation to diabetic rats significantly elevated catalase activity(p<0.05) and slightly elevated GSH-px and GSH-red activities in liver. GSH levels of blood and liver were lowered or not changed by induction of diabetes by STZ, respectively, while buchu supplementation to diabetic rats significantly elevated hepatic GSH level (p<0.05). In conclusion, it can be concluded that buchu might be a food source to attenuate oxidative stress in diabetic patients by inhibiting lipid peroxidation, by increasing hepatic GSH level, and by inducing anti-oxidative enzyme systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1648-1657
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• 2014

In this study, the hepatic lipid-lowering effects and related mechanism of action of sujeonggwa were examined in hypercholesterolemia-induced apoprotein E knockout (apo E ko) mice. Sujeonggwa drink was prepared with cinnamon, ginger, and sugar by modifying the traditional recipe of sujeonggwa. Sugar was partially substituted with either stevia or short chain fructooligosaccharide (scFOS) in order to reduce the calorie content of sujeonggwa, which was measured by descriptive analysis. Apo E ko mice (n=42) were induced to have hypercholesterolemia (plasma total cholesterol concentration >1,000 mg/dL) by administration of a high cholesterol diet for 4 weeks, followed by division into six groups. Experimental groups were orally administered water as a vehicle (normal group), sugar solution (control group), commercially available 'V' sujeonggwa drink (positive control group), or three different types of sujeonggwa drinks (S-sugar, S-stevia, and S-scFOS group) for 6 weeks while high cholesterol diet was provided to all animals. Compared to the control group, concentrations of hepatic triglycerides, total cholesterol, thiobarbituric acid reactive substances, and reactive oxygen species in S-sugar, S-stevia, S-scFOS were significantly reduced (P<0.05), indicating that sujeonggwa had inhibitory effects on hepatic lipid accumulation. Protein expression levels of fatty acid synthase (FAS) and its transcription factor, sterol regulatory element-binding protein (SREBP)-1 responsible for triglyceride synthesis, as well as 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and its transcription factor, SREBP-2 responsible for cholesterol synthesis, were also reduced in S-sugar, S-stevia, and S-scFOS groups (P<0.05). These benefits of sujeonggwa were even greater in S-stevia and S-scFOS compared to S-sugar. The beneficial effects of S-stevia on regulation of hepatic lipid metabolism were slightly greater than those of S-scFOS although the differences were not significant. In conclusion, sujeonggwa drinks, especially functional sujeonggwa drinks in which sugar was partially substituted with stevia or scFOS, inhibited hepatic lipid accumulation via suppressing FAS and HMGCR protein expression through down-regulation of SREBP-1 and 2.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.131-140
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• 2010

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1415-1421
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• 2008

Preventive effects of 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid (HDMPPA), an active compound in Korean cabbage kimchi with anti-atherogenic effects, on the accumulation of lipids in the vital organs of $apoE^{(-/-)}$ mice fed atherogenic diet (AD) were studied. Each group of 10 mice was fed AD for 8 weeks with intraperitoneal injection of either HDMPPA (1 mg HDMPPA/100 g BW/day) or phosphate buffered saline as a vehicle. The organs used for this study were liver, kidney, spleen, lung, testis, and brain. Total cholesterol (TC) concentration of lung was the highest followed by spleen and brain. TC level for the liver was the lowest. In contrast to the results of TC, triglyceride (TG) concentration in the liver was the highest followed by kidney and testis. $ApoE^{(-/-)}$ mice did not have any problem uptaking chylomicron remnant by the liver which carries an extra TG after delivering it to the adipose tissue. HDMPPA retarded TC and TG accumulations in the vital organs. Thiobarbituric acid reactive substances (TBARS) in the brain and spleen were the highest and that in the testis were the lowest. Poly-unsaturated fatty acids in the brain and activated peroxisome in the spleen might be responsible for high TBARS levels in these organs. The greatest antioxidant effect of HDMPPA against lipid peroxidation was observed in the spleen, showing 21.47% decrease. The most noticeable effect of HDMPPA was observed in glutathione (GSH) level. GSH levels of six organs in the HDMPPA group were significantly higher than those of the control group. GSH-peroxidase activity was negatively related to GSH level of the organs except liver and spleen. In conclusion, HDMPPA from Korean cabbage kimchi inhibits the lipid accumulation as well as increases the antioxidant status in the vital organs of $apoE^{(-/-)}$ mice fed an atherogenic diet.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.87-94
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• 2007

This study was carried out to know the effect of the oriental medicinal plants byproduct containing vitamin E and 0.1% antibiotics (T1) and the oriental medicinal plants byproduct containing vitamin E and the replacing antibiotics by 0.03% herb extracts (T2) and 0.1% aminolevulinic acid (T3) on production performance of finishing hog and its meat qualities. There were no significant differences in the daily weight gain, feed intake, and feed conversion rate values between all treatment groups. However, the T2 group tends to have a higher daily weight gain (g/day) than the other groups (p>0.05). The T2 group showed lower total-cholesterol and LDL-cholesterol contents (114.71 and 68.09 mg/dl, respectively) than the control in the blood serum (p<0.001), and all the treated groups of oriental medicinal plants byproduct and vitamin E increased HDL-cholesterol and decreased LDL-cholesterol contents in the blood serum. Content of vitamin E in muscles from the group T1, T2 and T3 (2.11, 2.21 and 2.18 mg $kg^{-1}$, respectively) showed higher levels than those of control. The presence of antibiotics (chlortetracycline) in hog loin meat were detected (0.08 ppm) in control sample. However, there was no antibiotic in other treated hog loin meats (T1, T2 and T3, respectively). The thiobarbituric acid reactive substances and volatile basic nitrogen values of the groups T2 (0.06 mg MA $kg^{-1}$ and 11.21 mg%, respectively) and T3 (0.05 mg MA $kg^{-1}$ and 8.23 mg%, respectively) were significantly (p<0.05) lower than that of control in loin meat. However, there was no significant difference between treated samples (T1, T2 and T3, respectively) and control in cooking loss and drip loss.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.243-251
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• 2010

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.466-471
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• 2010

This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.