• Title, Summary, Keyword: aged garlic

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Effect of Dietary Fermented Garlic Solution on Performance, Egg Quality and Blood Composition in Finishing Period of Laying Hens (마늘발효액의 첨가 급여가 산란계의 산란말기 생산성, 계란 품질 및 혈액성상에 미치는 영향)

  • Lim, Chun Ik;Kang, Chang Won;Chun, Hyeon Soo;Choi, Ho Sung;Ryu, Kyeong Seon
    • Korean Journal of Poultry Science
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    • v.45 no.3
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    • pp.201-207
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    • 2018
  • An experiment was conducted to investigate the effect of fermented garlic solution (FGS) on the performance, egg quality and blood profiles of laying hens in the finishing period. In total, 432 Lohmann Brown hens aged 79 weeks were equally distributed into four dietary treatments with six replicate. Hens were fed the basal diet containing 2,750 kcal/kg of ME and 16% of CP, which was supplemented with either 0% (control), 0.05%, 0.10% and 0.20% FGS from 79 to 83 weeks old. Laying performance, egg quality, yolk fatty acids and serum characteristics were analyzed at the end of experiment. Egg production and feed conversion was numerically improved in FGS supplementation treatments compared to those in the control, but were not statistically different. The albumen height and Haugh unit showed significant increase (P<0.05) in the FGS supplementation groups. The concentration of saturated fatty acid decreased in the yolks of birds fed FGS (P<0.01), whereas the unsaturated fatty acid (UFA) and mono-UFA contents were significantly higher (P<0.01) in those treatments than in the control. Significantly lower natural fat and cholesterol in serum were observed in birds fed the 0.20% FGS supplementation diet (P<0.01). However, the high-density lipoprotein (HDL) cholesterol increased in both the 0.10% and 0.20% FGS supplementation groups. In addition, interleukin-2 mRNA and CD4+/CD8+ level in serum which were cellular immunity indicators showed statistical differences (P<0.01) among treatments and a higher concentration in the 0.10% and 0.20% FGS groups than in the control. Thus, it can be concluded that dietary supplementation of FGS improved egg quality and stimulated immune response in mature laying hens.

Antioxidant activity of the Sumaeyaksuk tea extracts prepared with different drying and extract conditions (건조 및 침출 조건에 따른 섬애약쑥 침출물의 항산화활성)

  • Hwang, Cho-Rong;Seo, Weon-Taek;Jung, Min-Jung;Shin, Jung-Hye
    • Korean Journal of Food Preservation
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    • v.20 no.4
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    • pp.546-553
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    • 2013
  • In this study, we examined the antioxidant activity of the Sumaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of $60^{\circ}C$ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in $60^{\circ}C$ and $95^{\circ}C$ hot water for 2 minutes. The soluble solids content of HA from the $60^{\circ}C$and $95^{\circ}C$ hot water extraction were $0.52{\pm}0.18%$ and $0.92{\pm}0.18%$, respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was $9.55{\pm}0.18mg/g$ in the $95^{\circ}C$ extraction, which was significantly higher than in the $60^{\circ}C$ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods. The total phenolic compound content of the $95^{\circ}C$ extracted samples was $3.36{\pm}0.13{\sim}9.88{\pm}0.23mg/g$, which was significantly higher than that of the $60^{\circ}C$ extracted sample. The ABTS radical scavenging activity of the $60^{\circ}C$ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35% and 96.78%, respectively, in the $95^{\circ}C$ extracted samples. As a result of the high temperature, the extracted sample showed an increase in the FRAP. In the RC sample, the FRAP was two times higher in the $95^{\circ}C$ extracted sample ($181.28{\pm}2.90{\mu}M$) than in the $60^{\circ}C$ extracted sample ($83.88{\pm}0.43{\mu}M$).

Comparisons in Food Quality of Anchovy Snacks and Its Changes during Storage (멸치스낵제품의 품질비교 및 저장안정성)

  • LEE Eung-Ho;KIM Jin-Soo;AHN Chang-Bum;JOO Dong-Sik;LEE Seung-Won;LIM Chi-Won;PARK Hee-Yeol
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.22 no.2
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    • pp.49-58
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    • 1989
  • For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

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Inhibitory Effects of S-allylcysteine on Cell Proliferation of Human Cervical Cancer Cell Line, HeLa (S-allylcysteine의 자궁경부암세포주 HeLa에 대한 세포증식 억제효과)

  • Kim, Hyun Hee;Min, Gyesik
    • Journal of Life Science
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    • v.25 no.4
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    • pp.397-405
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    • 2015
  • S-allylcysteine (SAC) is a water-soluble organosulfur compound abundant in the aged garlic extract and has been drawing attention as a diet-derived alternative agent not only for the effects of anti-oxidation and anti-inflammation but also for the prevention and treatment of various types of cancer. However, there is no report about the anticancer effects of SAC on cervical cancer cells. The aim of this study was to analyze the inhibitory effects of SAC on cell proliferation of cervical cancer cell line, HeLa and to examine its effects on the apoptosis and cell cycle as the cellular mechanisms of anti-proliferation. For this, we examined effects of different concentrations of SAC on cell proliferation according to treatment periods. Treatment with SAC not only induced morphological changes but also resulted in the reduction of cell viability and the inhibition of concentration- and time-dependant cell proliferation of HeLa. Furthermore, SAC also induced fragmentation of DNA in both DNA fragmentation and TUNEL assays, and induced cell cycle arrest at the G2/M phase in cell cycle analysis. These results suggest that SAC inhibits proliferation of HeLa at least in part through the induction of apoptosis and the cell cycle arrest.

Anticarcinogenic Effect of S-allylcysteine (SAC) (S-allylcysteine의 항암효과)

  • Kong, Il-Keun;Kim, Hyun Hee;Min, Gyesik
    • Journal of Life Science
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    • v.25 no.11
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    • pp.1331-1337
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    • 2015
  • S-allylcysteine (SAC) is an aged garlic derived water soluble organosulfur compound and has been suggested to have anticarcinogenic activity against diverse types of cancer cells. This review summarizes the cellular signaling pathways and molecular mechanisms whereby SAC exerts its effects on cellular proliferation, apoptosis, cell cycle progression and metastasis based on the results from both in vitro and in vivo studies. SAC activates proapoptotic proteins including Bax and caspase-3, but suppresses antiapoptotic Bcl-2 family proteins to bring about cancer cell death through mitochondria-mediated intrinsic pathway. SAC also inhibits cellular proliferation by inducing cell cycle arrest in which SAC reduces expression and activation of NF-κB, cyclins, Cdks, PCNA and c-Jun, but elevates expression of cell cycle inhibitor proteins p16 and p21 through suppression of both PI3K/Akt/mTOR and MAPK/ERK signaling pathways. And, SAC inhibits invasion and metastasis of cancer cells by inducing suppression of both angiogenesis and epithelial-mesenchymal transition (EMT) through decreased cyclooxygenase (COX)-2 expression and increased E-cadherin expression which were then caused by suppression of inhibitory transcription factors Id-1 and SLUG from SAC-mediated inactivation of both MAPK/ERK and PI3K/Akt/mTOR/NF-κB signaling pathways. Furthermore, SAC prevents toxic compound-induced carcinogenesis by inducing antioxidant enzymes such as glutathione-s-transferase (GST). Thus, SAC can be considered as a potential chemotherapeutic agent for the prevention and treatment of cancer.

Physico-chemical Changes of Pork Prepared by Korean Traditional Sauces During Chilled Aging (한국 전통 양념으로 제조한 돼지고기의 숙성중 물리화학적 변화)

  • Jin, S.K.;Kim, I.S.;Hur, S.J.;Lyou, H.J.;Hah, K.H.;Joo, S.T.;Lee, J.I.
    • Journal of Animal Science and Technology
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    • v.46 no.5
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    • pp.859-870
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    • 2004
  • This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.