• Biomolecules & Therapeutics
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• v.17 no.4
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• pp.395-402
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• 2009

Insulin appears to play a role in brain physiology, and disturbances of cerebral insulin signalling and glucose homeostasis are implicated in brain pathology. The objective of the present study was to investigate the protective effects of insulin under conditions of oxidative stress induced by hydrogen peroxide ($H_2O_2$) in C6 glial cells. Insulin at concentration of $10^{-7}$ M could prevent 12 h $H_2O_2$-induced cell death. The formation of reactive oxygen species (ROS), nitric oxide (NO) and 2-thiobarbituric acid-reactive substances (TBARS) were significantly scavenged by insulin pre-treatment in C6 glial cells after $H_2O_2$-induced oxidative stress. Insulin significantly stimulated the phosphorylation of Akt in the cells and the activation of Akt was maintained in response to insulin under $H_2O_2$ incubation for 12 h. In conclusion, these results provide evidence that insulin acts as a free radical scavenger and stimulating Akt activity. These data suggest that insulin may be effective in degenerative diseases with oxidative stress.

• Toxicological Research
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• v.18 no.2
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• pp.117-127
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• 2002

Saururus chinensis Baill has been used in Korean folk medicine for the treatment of various diseases such as edema, Jaundice, and furuncle. The components of this plant were extracted into four fraction. Among the four fraction, hexane and ethyl acetate fraction were highly toxic to 3T3 mouse embryo fibroblast and Raw 264.7 mouse macrophage, but n-butanol and residue fraction did not show any toxic effect to those cell lines. n-Butanol and residue fraction exhibited antioxidant effects on hydro-gen peroxide, hydroxyl radical, and superoxide anion directly in vitro and in the 3T3 fibroblasts. All the four fractions inhibited lipid peroxidation measured by thiobarbituric acid reactive substances (TBARS) formation. In addition, n-butanol and residue fraction showed inhibitory effects on lipopolysaccharide (LPS)-induced nitric oxide production, and also down-regulated inducible nitric oxide synthase (iNOS) mRNA transcription 6 h after LPS stimulation in Raw 204.7 cells. Only n-butanol fraction, which mainly consists of flavonoids, inhibited NF-kB activation by decreasing IkBa degradation 90 min after LPS stimulation. horn the results, it is suggested that this plant could be a good candidate material for drug development based on its antioxidant and/or anti-inflammatory constituents.

• Biomolecules & Therapeutics
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• v.20 no.2
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• pp.201-206
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• 2012

Ultraviolet (UV) A penetrates deeply into the skin and induces the generation of reactive oxygen species (ROS) causing damage to fibroblasts, which leads to aging of the skin. However, the body has developed an antioxidant defence system against the harmful effects of ROS. Enzymes such as superoxide dismutase (SOD) and catalase (CAT) play critical roles on the removal of excess ROS in living organisms. In this study, the antioxidant activities of anthocyanins (cyanidin 3-galactoside and cyanidin 3-lathyroside) from Acanthopanax divaricatus var. albeofructus (ADA) fruits were investigated by xylenol orange, thiobarbituric acid reactive substances (TBARS), and antioxidant enzyme assay. As a result, generation of $H_2O_2$ and lipid peroxide induced by UVA-irradiation in human dermal fibroblast (HDF-N) cells was reduced by treatment of anthocyanins. Also, augmented enzyme (SOD and CAT) activities were observed in UVA-irradiated cells when treated with anthocyanin. In conclusion, the results obtained show that anthocyanins from ADA fruits are potential candidates for the protection of fibroblast against the damaging effects of UVA irradiation. Furthermore, anthocyanin may be a good candidate for antioxidant agent development.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.397-404
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• 2004

Turkey thigh meats with skin were ground twice through a 3-mm plate and patties were prepared. Patties were cooked using 5 different methods(oven cooking, pan frying, oil deep frying, boiling, and microwaving) to an internal temperature of 85${\sim}90^{\circ}C$ and packaged in either oxygen permeable PVC zipperbags or oxygen impermeable PVDC bags. The samples were analyzed for thiobarbituric acid reactive substances(TBARS) and cholesterol oxidation products(COPs) after storage at $4^{\circ}C$. The TBARS of cooked meat increased during the storage regardless of cooking methods, vacuum packaged thigh meat produced less TBARS and COPs than the aerobically packaged samples. At the beginning of storage, aerobically packaged meat cooked by boiling method produced higher TBARS than that of others. However, the TBARS of microwaved meat with vacuum packaging increased rapidly after 3 days of storage at $4^{\circ}C$. The amount of total COPs in cooked thigh meat increased linearly with storage time. The level of total COPs in aerobically packaged cooked meat was higher than the vacuum-packaged meat. Microwave produced higher level of total COPs in meat than other cooking methods during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1477-1486
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• 2020

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4℃, were added to the model to evaluate the longissimus lumborum muscle. Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001). Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.74-80
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.299-308
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• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.39-48
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• 2005

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.2
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• pp.517-521
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• 2004

The total phenolic contents and antioxidative activities of the ethanol and methanol extracts from 9 Korean medicinal herbs were tested for the application of skin care products such as soaf and lotion. For the evaluation of antioxidative activity of the extract the method of electron donating ability with resolution reagent DPPH(1 ,1-diphenyl-2-picryl hydrazyl) and TBARS (Thiobarbituric acid reactive substances) value were used in comparison with α-tocopherol and BHA. As the results, the total phenolic contents of the extracts calculated as chlorogenic acid were ranged from 0.063-0.124 mg/ml. All the medicinal plant extracts showed some appreciable antioxidative effects. Among them, Zanthoxylum piperitum, Cinnamomum cassia and Caesalpinia sappan were shown to have relatively high antioxidative effects comparable with BHA and α-tocopherol..

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.378-385
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• 2002

Oxidant radicals are implicated as a causal factor in the pathogenesis of neurobiological disorders and neuro-degenerative diseases. The objective of this study was to investigate the antioxidant activity of edible plants against oxidative stress in bovine brain tissue. Fifty five kinds of edible plants grown in Korea were dried either by freeze-drying or hot-air drying (7$0^{\circ}C$), and evaluated for their antioxidant activity by measuring TBARS (thiobarbituric acid-reactive substances) in brain homogenates subjected to Fe$^{+2}$_mediated lipid peroxidation with or without the addition of botanical extracts. Heat-drying decreased the antioxidant activity of most plant extracts by 10~81%, compared with freeze-drying. However, Aruncus americanus, Ligularia stenocephala, Artemisia princceps var. orientalis, Petasites japonicus and Aster scaber showed very strong antioxidant activities regardless of processing, with or without heat treatment. The $IC_{50}$/ values of the methanol extracts from these edible plants were in the range of 0.093~0.379 mg/$m\ell$, which was lower than that of ascorbic acid (0.79 mg/$m\ell$). Thermal processing of some edible plants enhanced their antioxidant activity.