• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.1-11
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• 2016

This study was conducted to investigate effect of the acetylcholinesterase inhibitor activity, the protective effect of the extract on SH-SY5Y cell death by $H_2O_2$, the memory improvement from scopolamine-induced rat. Moreover, the antioxidant activity of isorhamnetin from the dropwort (Oenanthe javanica) was investigated. Acetylcholinesterase inhibitor activity was highest (28.59%) in Hwasun O. javanica extract (H-OJE). H-OJE and Naju O. javanica extract (N-OJE) were not significantly different. SH-SY5Y cell death deceased to 37.23% and 36.68% for H-OJE and N-OJE, respectively, following treatment with the extracts. O. javanica extracts showed a protective effect against $H_2O_2$-induced neurotoxicity. Treatment with O. javanica extracts slightly improved scopolamine-induced (1 mg/kg, i.p.) memory impairment in rats. H-OJE contained the highest total phenolic and flavonoid contents of 117 mg/g and 30 mg gallic acid equivalents/g, respectively, and had a DPPH radical scavenging activity ($SC_{50}$) of $113.8{\mu}g/mL$ and ABTS radical scavenging activity of $48.2{\mu}g/mL$, which was higher than the other extracts. The thiobarbituric acid reactive substances value was highest (50.2%) in H-OJE. Antioxidant activity differed significantly among dropwort extracts. Isorhamnetin was known as one of the flavonoid and for having neuroprotective effect. So we analyzed acid-hydrolyzed O. javanica extract HPLC. The results were that peak at 14 min and spectrum of the extracts was consistent with standard solution. The results of LC/MS/MS analysis were that the extract and standard solution were confirmed total ion chromatogram at identical time, precursor ion was 317 $[M-H]^+$ m/z, product ion was 302 $[M-H]^+$ m/z. Overall, the results showed that the dropwort extract led to memory improvement and had antioxidant activity. Based on these finding, further research to investigate the production of ethanol extract of dropwort as a processed food is warranted.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.847-856
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• 2007

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.139-147
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• 2005

The efficacy of extraction from Inonotus obliquus was examined from the points of antioxidative characteristics and some antioxidative compounds. To enhance the efficient extraction for the effective components from Inonotus obliquus, temperature-stepwise water extraction method was applied. Temperature-stepwise water extracts were prepared for 8 hrs as follows: the first extract at 8$0^{\circ}C$, the second extract from the residue of the first extract at 10$0^{\circ}C$, and the third extract from the residue of the second extract at 12$0^{\circ}C$. Antioxidativeactivities were determined by electron-donating ability of DPPR - free radical, scavenging ability of ABTS$.$$^{+}$radical cation, and by inhibiting ability of linoleic acid autoxidation. In results, the first extract showed the least antioxidant capacity, and the third extract showed the highest antioxidant capacity. The third extract also had the greatest amounts of phenolic compounds and flavonoids. Amounts of phenolic compound from each extract were almost proportional to the radical scavenging activities and linoleic acid autoxidation inhibiting ability (r=0.960∼0.980, regression analysis). Furthermore, the effect of the pooled extract of all three extractions of Inonotus obliquus on the lipid peroxidation reacted with active oxygen species (KO$_2$, $H_2O$$_2$, $.$OH) and metals (Fe$^{2+}$, CU$^{2+}$) was evaluated by measuring the formation of thiobarbituric acid reactive substances (TBARS). The pooled Inonotus obliquus extracts lowered the amounts of TBARS formed by all of the active oxygen species and metals. Especially, these lowering effects were pronounced in the reaction with $.$OH and Fe$^{2+}$. These results suggest that the pooled temperature-stepwise extract from Inonotus obliquus could be potential functional materials to reduce the oxidation of lipids and other compounds induced by free radicals.adicals.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.497-503
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• 2012

This study was performed in order to evaluate the antioxidant activities of red beet extracts as well as the physicochemical properties and microbial changes of pork patties containing red beet during refrigerated storage. Red beet was extracted with water and ethanol. Red beet water extracts (RBW) and red beet ethanol extracts (RBE) were diluted with various concentrations (0.05~1.0%). DPPH radical scavenging activity and iron chelation activity of RBW showed a higher level than those of RBE (p<0.05). In particular, the iron chelation activity of RBW was over 53.4% at all levels. In addition, RBW at 1% had nearly 100% activity. On the other hand, the reducing powers of RBE were higher than those of RBW (p<0.05), and the antioxidant activity on linoleic acid emulsion of RBW was over 83% at all levels. Based on these model studies, 0.5% levels of RBW and RBE were added to ground pork patties (GPP), and the physicochemical properties and microbial changes of red beet GPP were evaluated during storage (0~14 d) at $4^{\circ}C$. The pH and microbial counts increased with increased storage time (p<0.05). Pork patties with BHT showed the lowest thiobarbituric acid reactive substances (TBARS) and microbial counts, and those with red beet had lower TBARS than the control (p<0.05). These results indicated that both red beet water and ethanol extracts could be used as natural antioxidants of pork patties during storage.

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.551-560
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• 2010

The study aim was to investigate the effects of three types of mulberry products on the blood glucose and lipid statuses and peroxidative state under diabetic condition. The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. For diet experiment the mulberry liquor (M-Liquor), wine (M-Wine), and vinegar (M-Vinegar) were prepared as powders by freeze-drying of the respective product and were added to the diet at the level of 1% and mulberry fruit powder (M-Powder) at the level of 5%. Sprague- Dawley female rats weighing $150{\pm}10\;g$ were randomly assigned to one normal group, and five diabetic groups induced by one intraperitoneal injection of streptozotocin (STZ) at the level of 50 mg/kg. The normal and diabetic control (DM-Control) groups were fed diet without the mulberry products. During twenty-one days of experimental diet, blood glucose was maintained at a low level in the M-Liquor group compared with the DM-Control group. However, serum insulin level was higher in both M-Liquor and M-Vinegar groups after the experimental diet period. Serum levels of total cholesterol and triglyceride (TG) were lower in M-Liquor but HDL-/total cholesterol ratios were higher in the four M groups. The TG liver level was lower in M-Powder and M-Vinegar groups but the cholesterol level was lower in M-Powder than in the DM-Control group. Serum levels of thiobarbituric acid reactive substances were not different among the groups but the liver levels of these substances were lower in the four M groups than in DM-Control. Serum GOT and GPT levels were not changed by the mulberry products. These results indicated that mulberry liquor is the most effective among the four mulberry products for normalizing blood glucose and lipid status and that all the mulberry products were effective in enhancing antioxidant defense in the diabetic state.

• Journal of Life Science
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• v.20 no.5
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• pp.782-788
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• 2010

The protective effects of a powder mixed with solid-cultured and liquid-cultured Lentinus edodes mycelia (2 : 1, w/w) (designate LED) with different doses of carbon tetrachloride ($CCl_4$) on induced hepatotoxicity in male Sprague-Dawley (SD) rats was investigated. The rats were divided into seven groups (6 rats/group) and the following substances were administered orally to each group: Vehicle (0.2 ml distilled water), Control (0.2 ml distilled water), LED (LED 100, 200, 300 and 400 mg/kg BW in 0.2 ml distilled water), and Silymarin (200 mg/Kg BW in 0.2 ml distilled water). After two weeks of daily administration, all groups except for the Vehiclegroup were subjected to abdominal injection with $CCl_4$ ($CCl_4$ : corn oil, 1 : 1 v/v; 0.5 ml/kg BW). One day later, blood and liver samples were collected to analyze biomarkers. All LED treatments elevated hepatic superoxide dismutase (SOD), catalase and glutathione peroxidase (GSH peroxidase) activities, and reduced thiobarbituric reactive substances (TBARS), tumor necrosis factor-$\alpha$ (TNF-$\alpha$), interleukin-$1{\beta}$ (IL-$1{\beta}$) and interleukin-6 (IL-6), resulting in the reduction of glutamate-oxalate transaminase (GOT), glutamate-pyruvate transaminase (GPT) and lactic acid dehydrogenase (LDH) activities in plasma. These results indicate that LED effectively protected SD rat hepatotoxicity induced by $CCl_4$ through its antioxidative activity and reduction of some cytokines. The highest efficacy was found in LED 200 mg/kg BW, showing potential as a useful material for protection from hepatotoxicity in humans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1627-1634
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• 2014

The recipe for sujeonggwa, a Korean traditional sweet drink containing cinnamon, ginger, sugar, or honey, was modified by replacing sugar with alternative sweeteners [stevia or short-chain frutooligosaccharide (scFOS)] in order to improve the health functionality of sujeonggwa. The aim of this study was to evaluate the effects of modified sujeonggwa on lipid peroxidation and oxidized DNA damage in diet-induced hypercholesterolemic ApoE knockout mice. Hypercholesterolemia was induced in 6-week-old male mice by administration of a high cholesterol diet (1.25% cholesterol, 0.5% cholic acid, and 10% coconut oil) for 4 weeks, after which mice were divided into five groups: sucrose solution-fed control group, sujeonggwa containing sucrose group, sucrose+stevia group, sucrose+stevia+scFOS group, and commercially available sujeonggwa group as a positive control. After 6 weeks, sujeonggwa supplementation resulted in reduced hepatic thiobarbituric acid reactive substances (TBARS), regardless of sweetener type. However, reduction of hepatic TBARS by commercially available sujeonggwa was insignificant. Both endogenous and $H_2O_2$-induced DNA damage in hepatocytes and splenocytes were significantly reduced only in the sujeonggwa containing stevia group compared to the sucrose-fed control group. There were no significant effects of sujeonggwa supplementation on total radical trapping potential, lipid peroxidation, or DNA damage in blood. These results suggest that sujeonggwa has protective effects against hepatic lipid peroxidation and DNA damage in hepatocytes or splenocytes from diet-induced hypercholesterolemic ApoE knockout mice, and the type of sweetener should be modified to improve the health benefits of sujeonggwa.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.405-413
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• 2010

This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on oxidation of chicken thigh during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (T1), T1 with antibiotics (T2), vitamin E 20 IU (T3), vitamin E 200 IU (T4), quercetin 20 ppm (T5), quercetin 200 ppm (T6), methoxylated quercetin 20 ppm (T7), methoxylated quercetin 200 ppm (T8). After slaughtering the broilers, thigh meats were collected and analyzed the oxidation stability during storage at $4^{\circ}C$ for 7 days. Volatile basic nitrogen (VBN) was ranged from 10.98~15.37 mg% until day 3 and quercetin 20 ppm (T5) significantly reduced (p<0.05) the VBN value of thigh as much as antibiotics treatment group (T2). The supplementation of quercetin at a 200 ppm level significantly reduced 2-thiobarbituric acid reactive substances value when compared with the control. Supplementation of 20 ppm quercetin also affected fatty acid composition of chicken thigh and resulted in increase of C18:1w9 and decrease of C18:2w6 on day 3. In microbes of chicken thigh during storage, supplementation of 20 ppm quercetin significantly reduced total microbes compare to control on day 7 (p<0.05). There was no effect on the number of coliforms in thigh with quercetin diet. From these results, the dietary supplementation of 20 ppm of quercetin may have effects on enhancing oxidation stability.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.373-382
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• 2010

This study was carried out to investigate the effect of reverse osmosis (RO)-treated deep sea water (DSW) supplementation on the quality characteristics of chicken breast meat. For 28 days, one-day-old broiler chicks (Ross 308) were divided into two groups and supplemented with either water (control) or RO-treated DSW (diluted with deionized water at 1:20 [RO-treated DSW:deionized water] ratio). The control group was fed on a basal diet containing 0.21% salt. Five birds were slaughtered on each group and breast meat from carcasses was stored at $4^{\circ}C$ for 9 days. The proximate composition, fatty acid composition, cholesterol content, mineral content, pH value, water-holding capacity and Warner-Bratzler shear force value were not affected by RO-treated DSW supplementation. At 6 day of storage, lipid oxidation (2-thiobarbituric acid reactive substances) was significantly higher in RO-treated DSW group than in the control (P<0.05). With regard to meat color, CIE $L^*$ value was significantly lower in RO-treated DSW group than in the control after 6 day of storage (P<0.05), whereas CIE $a^*$ and $b^*$ values were not significantly different between two groups during storage. Consequently, RO-treated DSW supplementation led to a darker color and reduced the lipid oxidation stability in chicken meat during storage. Therefore, these results may indicate that RO-treated DSW can not be used as drinking water of chickens because it negatively affects the quality of chicken meat.