• Journal of Veterinary Clinics
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• v.18 no.4
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• pp.374-379
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• 2001

These studies were performed to investigate the effect of antioxidants, melatonin (MLT) and ascorbic acid (AA), on the diabetic complications. In the experiment, twenty-four Sprague Dawley rats were divided into four groups; Group 1: no treatment (control) (n=6), Group 2: Streptozotocin (STZ; 65 mg/kg b.w. ip) treatment (n=6), Group 3: MLT (10 mg/kg b.w. ip) treatment (n=6), Group 4: ascorbic acid (AA: 40 mg/kg b.w.ip) treatment (n=6). Rats were sacrificed and collected designated samples (blood, kidney, pancreas) at the 21 days after antioxidant treatment (the 8th week after STZ injection). There was no significant change of body weight during the experiment period in the all groups. The concentration of blood glucose was decreased below 200 mg/dl in MLT. The concentration of HbA$_1$c level was decreased significantly in MLT (7.3$\pm$0.66%) compared with STZ (15.1$\pm$1.58%) (p<0.01). No significant change of SOD activity in the RBC and kidney was found in the all groups. In the pancreas, MLT (1.42$\pm$0.17 U/ml) and AA(1.65$\pm$0.16 U/ml) decreased SOD activity compared with STZ (4.10$\pm$0.27 U/ml). However, there was no significant difference among MLT and AA. The level of malondialdehyde(MDA) as an indicator of lipid peroxydation was decreased in MLT compared with STZ in the plasma, kidney and pancreas(p<0.01). These findings suggest that melatonin could prevent the complications of diabetes mellitus.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.109-116
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• 2016

The purposes of this study were to analyze the antioxidative effects and antimicrobial activity of Omija. Total phenol contents of Omija extracted with ethanol and water were $53.4{\pm}2.2tannic\;acid\;equivalent/mg$, and $47.9{\pm}2.1tannic\;acid\; equivalent/mg$, respectively. Total flavonoid contents of Omija extracted with ethanol and water were $16.3{\pm}1.1naringin\;equivalent/mg$, and $13.1{\pm}1.4naringin\;equivalent/mg$, respectively. Electron donating ability of ethanol extract ($1,000{\mu}g/mL$) of Omija was $5.1{\pm}0.4%$. This result was lower than the antioxidant vitamin (ascorbic acid: $96.4{\pm}0.6%$) and artificial antioxidant BHT ($70.0{\pm}0.5%$). Nitrite-scavenging abilities of Omija were lower than ascorbic acid and BHT. SOD-like activities of Omija extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL were in the other of ascorbic acid ($99.0{\pm}0.5%$) > BHT ($72.6{\pm}0.5%$) > ethanol extract ($16.3{\pm}0.4%$) > water extract ($14.4{\pm}0.3%$). The order of OH radical scavenging activities of Omija extracts and natural antioxidant at 5 mg/mL was ascorbic acid ($98.9{\pm}0.6%$) > tocopherol ($85.4{\pm}0.6%$) > water extract ($59.1{\pm}0.5%$) > ethanol extract ($33.1{\pm}0.3%$). The results show that the antimicrobial effects of Omija could not be detected at both concentrations and extraction methods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.268-273
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• 2019

This study evaluated acute nitrate nitrogen ($NO_3-N$) toxicity in juvenile blackhead seabream Acanthopagrus schlegelii. Seventy juveniles (Trial A, $7.1{\pm}0.6g$) and nine juveniles (Trial B, $71.3{\pm}3.5g$) per 70 L tank were exposed to $NO_3-N$ concentrations of 0, 500, 1500, 2500, 3500, and 4500 mg/L and 0, 600, 1200, 1800, 2400, and 3000 mg/L, respectively, in triplicate for 7 days. In Trial A, all fish exposed to 3500 and $4500mg\;NO_3-N/L$ died within 48 h; in Trial B, all fish exposed to $3000\;NO_3-N/L$ died after 120 h. The $96\;LC_{50}$ and $168\;LC_{50}$ were 2505 and $1806mg\;NO_3-N/L$, respectively, in Trial A, and 2663 and $2377mg\;NO_3-N/L$ in Trial B. Large juveniles were more resistant to $NO_3-N$ than small juveniles. The results of acute $NO_3-N$ toxicity studies provide important data for subsequent chronic toxicity studies.

• Tuberculosis and Respiratory Diseases
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• v.54 no.4
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• pp.439-448
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• 2003

Background : Surfactant protein B(SP-B) and surfactant protein C(SP-C) are important in accelerating surface spreading of surfactant phospholipid. The glucocorticoids accelerate the morphologic differentiation of epithelial cells into type II cells and increase the rate of phosphatidylcholine synthesis. The hydrophobic surfactant protein has been shown to be upregulated by glucocorticoids in vitro, however, its regulation in vivo is not well established. Methods : The authors investigated the effects of glucocorticoid on the accumulation of mRNA encoding SP-B and SP-C protein content of the lung. Adult rats were given different doses of subcutaneous dexamethasone and sacrificed at 24 hours and 1 week. SP-B and SP-C mRNA were measured by a filter hybridization method. Results : 1) The accumulation of SP-B mRNA at 24 hours after 0.2 mg/kg dexamethasone treatment was increased by 23.7%. 2) The accumulation of SP-B mRNA at 1 week after 2 mg/kg dexamethasone treatment was significantly increased by 96.6%(P<0.001). 3) The accumulation of SP-C mRNA at 24 hours after 0.2 mg/kg dexamethasone treatment was significantly increased by 42.7%(P<0.01). 4) The accumulation of SP-C mRNA at 1 week after 2 mg/kg dexamethasone treatment was significantly increased by 60.0% (P<0.01). Conclusion : The authors concluded that dexamethasone treatment in vivo resulted in increased levels of SP-B mRNA and SP-C mRNA. These results suggested that dexamethasone stimulates the synthesis of hydrophobic proteins associated with surfactant.

• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Food Science and Preservation
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• v.21 no.2
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• pp.294-300
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• 2014

This study was performed to determine the effect of brown algae on the egg quality of laying hens fed a non-supplemented diet (Control) and a diet supplemented with 10% Undaria pinnatifida (A), Laminaria religiosa (B), and Hijikia fusiforme (C), respectively. Isa Brown (28 weeks old) were raised for 8 weeks. The darkness, redness, and blueness of the egg yolks increased with the addition of brown algae, expecially Undaria pinnatifida (A). The fucoxanthin contents were observed to be only 21.3-34.8 mg% level in the brown algae but they were nearly traced in the egg yolks. Among the analyzed minerals, the Ca, Fe, K contents increased to 391.2, 6.3, and 450.5 mg%, respectively, but the amount of P was reduced to 110.5 mg%. The total mineral contents were higher in the egg yolk with Hijikia fusiforme (C) (1,155.1 mg%) than with any other supplement. The brown algae diet reduced the saturated fatty acid level from 38.3 to 32.1% but increased the unsaturated fatty acid level from 61.5 to 69.6% owing to the rise of the level of polyunsaturated fatty acids.

• Journal of Nutrition and Health
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• v.11 no.4
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• pp.39-48
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• 1978

The present study is concerned with nutritional status and palatability of the packed-lunch in elementary school children in Daejeon city. Rice and side dishes in the lunch box were weighed and the contained nutrients were analyzed by the Food Composition Table. The result of survey is as follows; 1) The means of nutritional values of 523 lunch boxes were calorie 562.48 Cal. percentage of the recommended dietary allowances.(79.11%), protein 19.16gr. (88.43%), animal protein 6.03gr. (83.50%), calcium 110.75mg (48.15%), iron 2.20mg. (56.15%), Vitamin A 328.16 I.U.. (49.22%), Vitamin $B_1$ 0.22mg. (59.45%), Vitamin $B_2$ 0.14mg (32.56%), Niacin 3.20mg. (68.08%), Vitamin C 9.79mg. (73.44%). All the nutrients are under the recommended dietary allowances. 2) The correlation between the boys and girls in the intake of protein, calcium, iron, Vitamin A, Vitamin $B_1$, Niacin index revealed statistical significancy at the level of P<0.01. 3) According to the intake of calorie, the ratio of carbohydrates, protein and fat is 78 : 14 : 8, which is excessive meal of carbohydrate. 4) Among the total intake of the protein consists of 30.20% for the boys and 32.90% for the girls. 5) The most favorite food for boys and girls from the packed-lunch is kimchi, egg, ham, sausage, cuttle-fish, laver and beef, and pork and pickles are most undesirable items. 6) The most favorite snack is bread, cake, ice cream, chocolate, fruits and milk. 7) Both boys and girls like Kimchi, fried and saute foods but dislike Namul (seasoned green vegetables) the most. 8. The side dishes of the packed·lunch lack in variety of cooking method.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.673-679
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• 1995

Pectinesterase(PE) has been definitively established as the causative agent for clarification of citrus juice and gelation of frozen concentrates. This enzyme is present in multiple forms in citrus fruit. Although representing a minor fraction of the total PE activity, thermostable pectinesterase(TSPE) accounts for the severe time/temperature processing treatment required to inactivate PE. This study was undertaken to separate and purify thermolabile pectinesterase(TLPE) and TSPE from the crude PE extracts of Valencia orange rag-pulp powder. The approach taken was to carry out the three kind of chromatographies of CM-Sephadex C-50, Phenyl Sepharose CL-4B and CM-Biogel A to the unheated crude PE or the heated crude PE. All of them used could increase the purity of PEs and, specially, Phenyl Sepharose CL-4B chromatography could separate crude PE as the mixture of PEs into two forms of TLPE and TSPE. The purified TLPE had specific activity of 1,005 units/mg, yield of 13.6% and purification of 35 fold, while the TSPE separated from the unheated crude PE showed specific activity of 3,115 units/mg, yield of 1.5% and purification of 100.5 fold, and another TSPE from the heated crude PE was found to be specific activity of 1,803 units/mg, yield of 15.4% and purification of 140 fold.

• Journal of Life Science
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• v.20 no.2
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• pp.260-268
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• 2010

The lactate dehydrogenase (EC 1.1.1.27, LDH) isozymes in tissues from Channa argus were purified and characterized by biochemical, immunochemical and kinetic methods. The activity of LDH in skeletal muscle was the highest at 380.4 units and those in heart, eye and brain tissues were 13.4, 3,5 and 5.4 units, respectively. Citrate synthase (EC 4.1.3.7, CS) activity in heart tissue was the highest at 20.7 units. LDH/CS in skeletal muscle, heart, eye and brain tissues were 172.9, 0.6, 0.32 and 0.47. Protein concentration in skeletal muscle tissue was 14.7 mg/g and specific activities of LDH in skeletal muscle, heart, eye and brain tissues were 25.88, 0.79, 0.31 and 1.38 units/mg, respectively. Therefore, skeletal muscle tissue was anaerobic and heart tissue was aerobic. The LDH isozymes in tissues were identified by polyacrylamide gel electrophoresis, immunoprecipitation and Western blot with antiserum against $A_4$, $B_4$, and eye-specific $C_4$. LDH $A_4$, $A_3B$, $A_2B_2$. $AB_3$ and $B_4$ isozymes were detected in every tissue, $C_4$, $AC_3$, $A_2C_2$ and $A_3C$ were detected in eye tissue, and $A_3C$ was found in brain tissue. LDH $A_4$, $A_3B$, $A_2B_2$, $AB_3$, $B_4$, eye-specific $C_4$ isozymes were purified by affinity chromatography and Preparative PAGE Cells. The LDH $A_4$ isozyme was purified in the fraction from elution with $NAD^+$ containing buffer of affinity chromatography. Eye-specific $C_4$ isozyme was eluted right after $A_4$, after which $B_4$ isozyme was eluted with plain buffer. As a result, one part of molecular structures in $A_4$, $B_4$ and eye-specific $C_4$ were similar, but were different from each other in $B_4$ and $C_4$. Therefore the subunit A may be conservative in evolution, and the evolution of subunit B seems to be faster than that of subunit A. The activity of LDH $A_4$, $A_2B_2$, $B_4$, and eye-specific $C_4$ isozymes remained at 39.98, 21.28, 19.67 and 16.87% as a result of the inhibition by 10 mM of pyruvate, so the degree of inhibition was very high. The $Km^{PYR}$ values were 0.17, 0.27 and 0.133 mM in $A_4$, $B_4$ and eye-specific $C_4$ isozymes, respectively. The optimum pH of LDH $A_4$, $B_4$, eye-specific $C_4$, $A_2B_2$, $A_3B$, and $AB_3$ were pH 6.5, pH 8.5, pH 5.5, pH 6.0-6.5, pH 5.0 and pH 7.5. The $A_4$ and heterotetramer isozymes stabilized a broad range of pH. Especially, LDH activities in skeletal muscle tissue were high, resulting in a high degree of muscle activity.LDH metabolism in eye tissue seems to be converted faster from pyruvate to lactate by eye-specific $C_4$ isozyme as eye-specific $C_4$ have the highest affinity for pyruvate, and right after the conversion, oxidation of lactate was induced by $A_4$ isozyme. It was found that expression of Ldh-C, affinity to substrate and reaction time of $C_4$ isozyme were different according to the ecological environmental and feeding capturing patterns.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.9-18
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• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.