• Title, Summary, Keyword: calcium lactate

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Quality Characteristics and Antioxidant Activity of Calcium-added Garlic Yanggaeng (칼슘 첨가 마늘 페이스트로 제조한 양갱의 품질특성 및 항산화성)

  • Jeon, Mi-Ra;Kim, Min-Hee;Son, Chan-Wok;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.2
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    • pp.195-200
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    • 2009
  • This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

The Effects of Calcium Nutrition on the Activities of Lactate Dehydrogenase, Alcohol Dehydrogenase and Other Enzymes in Melon (Cucumis melo L.) Seedlings Subjected to Flooding

  • Lee, Chang-Hee;Park, Man;Kang, Sang-Jae
    • Korean Journal of Soil Science and Fertilizer
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    • v.49 no.1
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    • pp.36-43
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    • 2016
  • With transient flooding followed by poor or slow drainage plant roots may become reduction conditions because the root zone was fully filled with water. This study was examined the effects of calcium treatment in the early growth stage on biochemical changes in leaves and roots of melon (Cucumis melo L.) seedlings kept under flooding condition for 72 h. The activities of lactate dehydrogenase more gradually enhanced in the roots than those of leaves of melon seedlings treated with calcium. The activities of alcohol dehydrogenase associated with alcohol fermentation under low oxygen conditions continuously increased in the leaves and roots of seedlings untreated with calcium under flooding at least 72 h but those was constant within at least 12 h in treated with calcium. These results showed that calcium supplying in the early growth stage mitigated alcohol fermentation of melon seedlings kept under flooding condition for 72 h. Activities of nitrate reductase and acid phosphatase in the leaves and roots of seedlings in treated with calcium somewhat higher than those of non-treated with calcium. The activities of sucrose phosphate synthase and fructose-1,6-bisphosphatase of leaves of seedlings in treated with calcium more higher than those of non-treated with calcium. These results indicated that calcium nutrition mitigate the reduction of activities of some enzymes of melon seedling kept under flooding condition for 72 h.

Preparation of Calcium Lactate from Ostrich Egg Shell (타조알 껍질로부터 젖산칼슘의 제조)

  • 고민경;노홍균
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.2
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    • pp.241-245
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    • 2002
  • To effectively utilize ostrich egg shell as a calcium source, various conditions for preparation of calcium lactate from ashing powder (ashed for 15 min at 90$0^{\circ}C$) were evaluated. Optimal conditions involved treatment of ashing powder with 30 mL lactic acid solution at room temperature for 15 min with a CaO : lactic acid ratio (mol/mol) of 1:2. Calcium lactate contained 39.70% calcium comparable to that (40.98%) in ostrich egg shell. Solubility of calcium lactate, 97.7%, was considerably higher than those (0.58% and 3.43%, respectively) of ostrich egg shell and ashing powder, indicating that the former can be utilized more effectively as a calcium source than the two latter.

Calcium Lactate Affects Shelf-life and Firmness of Kimchi

  • Kim, Soon-Dong;Kim, Mee-Hyang;Kim, Mee-Jung
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.136-136
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    • 2003
  • Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

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Effects of Calcium Lactate and Chungkukjang on Calcium Status in Rat

  • Lee, Ye-Kyung;Lee, Myung-Ye;Kim, Mee-Kyung;Choe, Won-Kyung;Kim, Soon-Dong
    • Preventive Nutrition and Food Science
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    • v.9 no.1
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    • pp.45-52
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    • 2004
  • Effects of dietary calcium lactate (CaL-A) and Chungkukjang (Korean native fermented soybean) on bone mass, calcium status, body weight, serum glucose and cholesterol levels in young male rats were investigated. Chungkukjang was fermented by mixing 4 types of Bacillus sp., and then dried at 45$^{\circ}C$. Calcium lactate was prepared from the ash of black snail. The rats were fed a commercial rat diet for 1 week and then the experimental diets for 4 weeks. Animals were divided into four dietary groups: one calcium-deficient diet (Ca-De) and one of three with calcium supplemented diets (5 g calcium/kg diet) with either calcium phosphate (Ca-P), CaL-A, or CaL-A + Chuntkukjang (CaL-AC). Calcium supplemented diets contained 39 g Ca-P/kg diet and 28 g/kg of calcium lactate in the CaL-A and CaL-AC diets. Body weight gains during the 4 weeks in the Ca-P, CaL-A, CaL-AC and Ca-De groups were 130.45 g,112.50 g, 143.40 g and 10.20 g, respectively. Feed consumption of the groups from high to low was CaL-AC > Ca-P > CaL-A > Ca-De. The Ca-De group had low femur weights and low serum calcium concentrations, while they were comparatively high in CaL-AC, Ca-P and CaL-A groups. The Ca-De groups excreted less calcium in urine than did the other rats, probably due to increased absorption of the mineral in Ca-P, CaL-A and CaL-AC groups. Microscopic observations revealed that there were many regularly spaced holes in the femur of Ca-De group, while there were much smaller regularly spaced holes in Ca-P group. However, no holes in femur were observed in the CaL-A and CaL-AC groups. Bone surfaces were especially smooth and clean in the CaL-AC group. Serum concentrations of glucose and total cholesterol were remarkably lower in the CaL-AC group than in the other supplemented groups. These results suggest that calcium from CaL-A has higher bioavailability than from Ca-P, and dietary Chungkukjang may have a beneficial effect on calcium metabolism.

Protective Effects of Calcium Antagonists and Vitamine E on the Ischemia-induced Neuronal Damage in Rat Brain Slices (랫트 뇌절편에서의 허혈성 신경손상에 대한 칼슘길항제와 비타민의 보호효과)

  • Kim, Yong-Sik;Yoon, Young-Ran;Park, Chan-Woong
    • The Korean Journal of Pharmacology
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    • v.29 no.1
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    • pp.9-22
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    • 1993
  • To evaluate the protective effects of calcium antagonists, oxygen radical scavengers and excitatory amino acid (EAA) antagonist on the ischemic brain damage, we induced in vitro ischemic condition (namely, lack of oxygen and glucose) to rat hippocampal slices. And the degree of ischemic damage was determined by assaying changes in biochemical parameters such as ATP content and lactate ralease, MDA production in the presence or absence of the various drugs. During experimental ischemia for up to 60 min, ATP content was decreased and the amount of lactate release was markedly increased time-dependently. By changing the reaction medium which contained oxygen and glucose those biochemical parameters were recovered. But the recovery was not complete in this experimental condition. In the same ischemic conditions verapamil and vitamine E prevented the decrease of ATP content and the increase of lactate release from the slices. And verapamil and diltiazem decreased MDA release to the reaction medium. Superoxide dismutase (SOD) and MK-801 (as EAA receptor antagonist) protected the decrease of ATP content and reduced MDA release in 20 min ischemic condition, but glutathione affected ATP content and lactate release at the same condition. When oxygen and glucose were resupplied for 20 min after ischemic condition, verapamil showed the protective effect on the changes of ATP content and lactate release, and vitamine E decreased lactate release (at 20 min ischemia) and MDA release (at 60 min ischemia). These results showed that calcium antagonist and vitamine E protect the ischemic biochemical changes from rat hippocampal slices and calcium antagonist is more potent than vitamine E to protect the ischemical brain damege.

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Properties of Calcium Lactate Prepared from Calcined Littleneck Clam Ruditapes philippinarum Shell Powder (바지락(Ruditapes philippinarum) 패각 소성분말로 제조한 젖산칼슘의 특성)

  • Lee, Gyoon-Woo;Yoon, In Seong;Lee, Hyun Ji;Lee, Jung Suck;Kim, Jin-Soo;Heu, Min Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.4
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    • pp.436-444
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    • 2016
  • Clamshells, which comprise more than 50% of a clam’s weight, are a major byproduct of the clam industry and are mainly composed of insoluble calcium carbonate. This study investigates the use of clamshells as a natural calcium resource. Highly soluble powdered calcium lactate (LCCL) was prepared from the calcined powdered shells of littleneck clams (LCCP) using response surface methodology (RSM) to predict optimum conditions. These conditions, as derived from pH, solubility, and yield of 11 LCCLs manufactured according to the RSM model, were 1.80 M lactic acid and 1.13 M LCCP. The actual values of pH (6.98), solubility (93.99%), and yield (351.23%) under the optimized conditions were as predicted. The derived LCCL exhibited a strong buffering capacity in the range of pH 2.78-3.90 when combined with less than 2 mL of 1 N HCl. The ranges of calcium content and solubility of LCCL were 7.7-17.5 g/100 g and 96.6-98.9%, respectively. Fourier transform infrared spectroscopy (FT-IR) of the LCCL identified it as calcium lactate pentahydrate, and field emission scanning electron microscopy (FESEM) revealed an irregular and rod-like microstructure. These results confirm the potential use of clamshells, converted to highly soluble organic acid calcium, as an additive to enhance calcium content in food ingredients.

The Effect of Various Types of Calcium Sources on Calcium and Bone Metabolism in Rats (칼슘 급원의 종류가 흰쥐의 체내 칼슘 및 골격대사에 미치는 영향)

  • 정혜경
    • Journal of Nutrition and Health
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    • v.29 no.5
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    • pp.480-488
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    • 1996
  • This study was performed to investigate the effect of various types of calcium sources on calcium and bone metabolism. Sprague-Dawley male rats weighing approximately 89.3g were divided into 4 groups and fed experimental diets containing 0.5% calcium for 5 weeks. Four different calcium salts were used for the study : calcium phosphate, calcium lactate, calcium gluconate, and calcium carbonate. Food intake showed no significant difference n accordance with the type of calcium salt, but bo요 weight gain and food efficiency were lower in calcium gluconate and calcium carbonate groups. There was significant differences in liver, thymus and epididymal fat pad weight with the of calcium salt ; the calcium gluconate group showed lower values compared to the other groups. Femur and scapular length were higher in calcium lactate and calcium carbonate groups. Wet weight, dry weight, and density of the femur tended to be lower in the calcium gluconate group than the other groups, but this difference was not statistically significant. The calcium content of the other groups. The calcium gluconate group showed higher urinary calcium and lower calcium absorption and balance. In conclusion, calcium and bone metabolism were different according to the type of calcium sources consumed.

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Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures (저장 온도를 달리하여 저장한 양념 닭가슴살의 천연 항균물질 효과)

  • Alahakoon, Amali U.;Jayasena, Dinesh D.;Yong, Hae In;Bae, Young Sik;Kang, Ho Jin;Moon, Sung Sil;Lee, Kyung Haeng;Jo, Cheorun
    • The Korean Journal of Food And Nutrition
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    • v.27 no.2
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    • pp.164-174
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    • 2014
  • 본 연구는 양념 닭 가슴살의 양념 액에 귤 껍질 추출물(CPE, 2%), 양파 껍질 추출물(OPE, 2%), calcium lactate(2%), 난황 유래 phosvitin(0.1%)과 CPE, OPE 및 calcium lactate 복합처리를 첨가하였을 때 서로 다른 저장온도와 저장기간에 따른 항균 효과 및 품질 변화를 확인하고자 수행되었다. 모든 저장온도와 저장기간에서 CPE, OPE 및 복합 처리군의 총 호기성 세균 수는 대조구에 비해 유의적으로 낮게 확인되었으며, 가장 높은 미생물 생장 억제 효과가 있었던 처리군은 CPE 처리군이었다. 하지만, calcium lactate와 phosvitin 처리군의 미생물의 성장 억제 효과는 나타나지 않았다. pH의 경우, calcium lactate와 OPE 처리군은 모든 저장온도의 저장 0일차에서 대조구에 비해 유의적으로 낮은 값을 나타내었다. OPE 처리군은 모든 저장온도와 저장기간에서 다른 처리구들에 비해 유의적으로 높은 적색도를 나타내었고, CPE와 함께 저장온도에 따른 유의적 차이를 나타내지 않았다. 하지만 이러한 OPE 처리군은 풍미, 맛 및 종합적 기호도에서 다른 처리구들에 비해 유의적으로 낮은 값을 보였으며, calcium lactate와 phosvitin 처리군의 종합적 기호도는 대조구와 유의적 차이가 나타나지 않았다. 결론적으로, 양념 닭가슴살의 CPE, OPE 및 복합처리군에서 저장온도를 달리한 저장기간에 따른 미생물 억제 효과를 확인할 수 있었으나, 관능적 특성을 개선하는 방법의 개발이 필요하다고 판단된다.

Effects of Addition of Pyruvate, Lactate, Calcium, and Protein Sources on the Development of Bovine IVF Embryos

  • Lee, S.H.;Lee, J.H.;Chung, G.M.;Im, K.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.11 no.6
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    • pp.655-660
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    • 1998
  • To produce blastocysts more efficiently, it is required to identity accurately the factors involving embryonic cleavage in the chemically defined medium. Effects of pyruvate, lactate, calcium and protein sources on early cleavage of bovine follicular oocytes were investigated. The percentage of IVF embryos cleaved to ${\geq}$ 2-cell or ${\geq}$ 8-cell was higher in pyruvate (+) and lactate (+) (48 or 14%) than in pyruvate (-) and lactate (-) (22% or 4%), than in pyruvate (+) and lactate (-) (28% or 5%) and than in pyruvate (-) and lactate (+) (40% or 10%). Lactate was more effective than pyruvate during early cleavage of bovine embryos in the chemically defined medium. The percentage of IVF embryo cleaved to ${\geq}$ 2-cell and ${\geq}$ 8-cell in calcium (-) (19 and 6%) was significantly (p < 0.05) lower than in calcium (+) (78 and 45%). The percentage of embryos developed to ${\geq}$ 2-cell showed no significant (p < 0.05) difference among BSA, 1 and 20% FBS (57, 57 and 57%). Also the percentage of A grade embryos developed to ${\geq}$ 2-cell showed no significant (p < 0.05) difference among BSA, 1 and 20% FBS (40, 35 and 28%). The percentage of embryos developed to ${\geq}$ 8-cell showed no significant (p < 0.05) difference among BSA, 1 and 20% FBS (33, 23, and 22%). However, the percentage of A grade embryos developed to ${\geq}$ 8-cell in BSA (24%) was significantly (p < 0.05) higher than in 1 and 20% FBS (13 and 8%). The percentage of embryos developed to ${\geq}$ morula showed no significant (p < 0.05) difference among BSA, 1, 10 and 20% FBS (76, 76, 80 and 68%). The percentage of A grade embryos developed to ${\geq}$ morula in 10% FBS (59%) was significantly (p < 0.05) higher than 20% FBS (43%). The percentage of embryos developed to blastocyst showed no significant (p < 0.05) difference among BSA, 1, 10 and 20% FBS (34, 41, 43 and 32%). However, the percentage of A grade embryos developed to ${\geq}$ blastocysts in 10% FBS (25%) was significantly (p < 0.05) higher than in 20% FBS (8%).