• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.30-35
• /
• 2000

The method used to remove cholesterol from egg by using $beta$-cyclodextrin was relatively stable and efficient. The aim of this study was to cost down by recycling $\beta$-cyclodextrin used to remove cholesterol from egg yolk because $\beta$-cyclodextrin was expensive. The solvents used to separate $\beta$-cyclodextrin from $\beta$-cyclodextrin complex containing egg yolk cholesterol were butanol, chloroform, ether, hexane, methanol, 2-propanol and their mixture. The ratio of solvent and complex varied from 2 : 1 to 10 : 1. The condition of mixing time and temperature varied from 30 to 60$^{\circ}C$ and from 10 minutes to 3 hours to remove cholesterol from $\beta$-cyclodextrin complex. When the ratio of choloroform and methanol was 1 : 1, the removal efficiency of cholesterol was 98.8%. The efficiency of cholesterol removal was improved when the ratio of solvent : complex increased to 4 : 1. When mixing time and temperature was up to for 1hr, at 50$^{\circ}C$ respectively, the efficiency of cholesterol removal improved to 99%. It concluded that the efficiency of cholesterol removal of 50% renewed one contained $\beta$-cyclodextrin were 81.1% while the cholesterol removal efficiency of 100% renewed $\beta$-cyclodextrin was 24% if cholesterol removal efficiency of new $\beta$-cyclodextrin were 100%.

• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.540-547
• /
• 2006

This review highlights areas of interest in the cholesterol removal of milk and dairy products. The demand for cholesterol removal has increased due to consumer demand for cholesterol-reduced products. At present the best method for producing without changing flavor, taste and texture of the products is entrapping cholesterol by ${\beta}-cyclodextrin({\beta}-CD)$. Especially, crosslinking of ${\beta}-CD$ is important due to recycling that could be separated the ${\beta}-CD$ from treated cream or milk. The recycling can be up to 10 times with keeping the rate of cholesterol removal. Various functional milk and dairy products can be produced in this manner. This report reviews general information including methods of cholesterol removal, crosslinking of ${\beta}-CD$, and recycling of the ${\beta}-CD$ in milk and dairy products.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.10a
• /
• pp.278-282
• /
• 2004

본 연구는 오리고기의 사육일령에 따른 부위별 화학적 특성을 구명하고자 실시하였다. 오리고기의 단백질 함량은 70일령의 가슴 및 다리 육이 각각 21.13, 19.61%로 45일령보다 높게 나타났다. 지방은 45일령의 가슴 육이 1.04%이었으나 70일령에서는 1.38%로 약간 증가하는 경향을 나타내었다. 무기물에서 칼슘(Ca)의 함량은 가슴 및 다리 육에서 $142.1{\sim}161.1ppm$ 으로 큰 차이를 보이지 않았고, 사육일령에 따라서 가슴 육은 사육일령이 증가할수록 약간 증가한 것으로 나타났다. 칼륨(K)의 함량은 가슴 육에서 45일령이 1469.7ppm이고 70일령 1883.1ppm으로 약간 증가하는 것으로 나타났다. 아미노산에서 methionine은 가슴 및 다리 육에서 0.43, 0.46%로 다리 육에서 약간 많이 함유하고 있었으나, 사육 일령에서는 상호 차이가 없었다. Glutamic acid는 가슴 육보다 다리 육에서 약간 더 많이 함유하는 것으로 나타났다. 콜라겐 함량은 45일령의 가슴살에서 0.65, 70일령 0.77g/100g으로 사육일령이 증가함에 따라 많았다. 껍질을 제거한 날개 육에서는 45일령이 1.98이었고 70일령이 2.13g/100g으로 70일령이 0.15g/100g 이상 많았다. 콜레스테롤은 가슴육의 45일령이 10.45, 70일령이 11.28mg/100g으로 사육일령이 증가함에 따라 약간 증가하는 경향을 나타냈다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.330-333
• /
• 2004

본 연구는 ${\beta}$-cyclodextrin 처리를 이용하여 우유에서 cholesterol을 제거하여 호상요구르트를 제조하고 혈중 콜레스테롤 저하 물질인 달맞이꽃 종자유(EPO)의 양을 다르게 첨가하여 호상요구르트의 저장기간 중 이화학적 변화와 물성 및 관능적 특성을 살펴보았으며, 그 결과 pH는 저장기간 15일이 경과함에 따라 모든 군에서 pH의 저하가 일어났고, 각 실험군 간 유의적 차이는 없었다. 마찬가지로 산도도 저장기간 15일이 경과함에 따라 모든 실험군에서 계속적인 증가가 나타났으며, 실험군간 유의적 차이는 없었다. 지방산화도측정결과 TBA가(535nm)는 저장 0일에 0.045에서 저장 15일에 0.196까지 증가하였고, EPO 첨가 호상요구르트는 0.188까지 증가하였으나 실험군간 유의적 차이는 보이지 않았다. 점도는 ${\beta}$-CD를 처리하여 2% EPO를 첨가한 호상요구르트가 저장 0일에 3.7에서 저장 15일에 8.4로 가장 큰 점도 감소를 나타내었고, 저장 15일 동안 모든 군에서 점도감소가 나타났다. 관능검사결과 ${\beta}$-CD처리하여 EPO를 첨가한 호상요구르트의 산패취와 산패한 맛이 control보다 높았지만 저장기간이 지날수록 점차 낮아졌고, 신맛과 쓴맛은 control과 유사하게 나타났다. 결론적으로 EPO를 첨가한 호상요구르트는 이화학적 변화와 물성 및 관능적으로 긍정적인 결과로 나타나 산업화의 가능성을 보였다.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2018.04a
• /
• pp.104-104
• /
• 2018

흑구기자와 구기자에는 류신, 메티오닌, 페닐알라닌, 이소류신 등의 아미노산이 많이 함유되어 있고 무기염류, 베타카로틴, 비타민C 등이 다량으로 함유되어 있다. 이러한 생리활성 물질에 의하여 항산화 작용이 매우 큰 것으로 알려져있으며 간 기능보호, 콜레스테롤 제거, 자양강장 등의 효능이 있는 것으로 알려져있다. 특히 흑구기자에는 안토시아닌의 함유량이 매우 많아 수면장애 개선과 항노화, 피부주름억제, 피부재생효과 등이 있는 것으로 알려져있다. 또한 이러한 안토시아닌 색소는 암세포 발생과 전이를 억제하는것으로도 알려져있다. 즉, 구기자와 흑구기자는 혈액순환을 개선 시키고 혈관의 탄력을 증강시키어 심혈관질환을 개선하는 효과가 있다. 따라서 본 실험에서는 중국의 고원지대(해발 2500m 이상)에서 자생하고있는 구기자와 흑구기자의 생리활성 물질을 분석하여 항산화 효과를 검증하고자 하였다. 그 결과 총 폴리페놀 함량은 흑구기자와 구기자에서 비슷한 함유량을 나타내었다. 안토시아닌의 함량은 구기자보다 흑구기자에서 다량으로 함유되어 있다. 항산화 활성은 구기자보다 흑구기자에서 훨씬 더 양호한 결과를 나타내었다.

• Journal of Animal Science and Technology
• /
• v.47 no.5
• /
• pp.721-730
• /
• 2005

Effects of levels of Bomboo Vinegar Liquids(BVL) on growth performance, serum profile and meat quality in employing 90 pigs were investigated. Ninety pigs were allocated into 3 groups and fed by dietary levels of BVL 0(control), 2.0 and 4.0% were included in experimental diets of each of the groups. Concentrated diet was supplemented with 2.0 and 4.0% BVL. The results showed that the daily weight gains and the feed conversion increased significantly(p<0.05) in 2.0% BVL and the feed intake increased slightly. The glucose and the cholesterol contents at the serum decreased significantly(p<0.05) in 2.0 and 4.0% BVL. On the other hand the total protein concentration and the blood urea nitrogen(BUN) increased significantly(p<0.05) in 4.0% BVL. The carcass weight increased significantly(p<0.05) in 4.0% BVL, and back fat thickness had decreased significantly(p<0.05) in 2.0 and 4.0% BVL. The carcass grade tended to increase in 2.0 and 4.0% BVL. The total fat content of loin tended to increase in 2.0 and 4.0% BVL while the cholesterol content decreased significantly(p<0.05). The pH had lower slightly in 2.0 and 4.0% BVL, the lightness and the yellowness of the meat color had higher significantly(p<0.05) while the redness decreased. Shear force values had lower significantly(p<0.05) in 2.0 and 4.0% BVL. For the fatty acid composition, the saturated fatty acids decreased significantly(p<0.05) in 2.0 and 4.0% BVL while unsaturated fatty acids(oleic acid and linoleic acid) increased significantly(p<0.05). For the sensory evaluation, 2.0 and 4.0% BVL had a significant(p<0.05) effect of diminishing the odor and improving the appearance. The taste was also significantly(p<0.05) improved. In conclusion the 2.0% BVL had a positive effect on the feeding performance, the carcass grade and the meat quality characteristics therefore 2.0% BVL is the appropriate supplemental levels of BVL for finishing pigs.

• Proceedings of the Korea Hospitality Industry Research Society Conference
• /
• 2002.11a
• /
• pp.83-98
• /
• 2002

The old testament of the Bible has written the milk and curd. God said, I will ive you to how the milk and honey. The present study was designed to examine the effects of different homogenization pressure, homogenization temperature and $\beta$-cyclodextrin concentration on cholesterol removal rate of cheese, and to optimize the factors of cheese manufacture Process. In addition, the characteristics from cholesterol removed cheese and control are compared in the rheological and ensory analysis. The optimized process condition for cholesterol removal was for homogenization pressure, 74$^{\circ}C$ for homogenization temperature and 2% for $\beta$-cyclodextrin concentration, it showed 875% of the highest cholesterol removal rate in milk. Therefore, manufacture conditions of cholesterol removed cheese were chosen 74$^{\circ}C$ for homogenization temperature, for homogenization pressure, and I or 2% for $\beta$-cyclodextrin concentration. Cholesterol removed cheese and control were compared with yield, cholesterol removal, meltability, stretchability, textural properties and sensory analysis. Cholesterol content of control cheese containing 23.8% milk fat was cheese made from milk treated with 2% $\beta$-cyclodextrin and homogenization pressure was cholesterol removal. Yield of cholesterol removed cheese. As the homogenization pressure increased, oiling off reduced with showed better surface appearance. Stretchability of cholesterol removed cheese was lower 5~10cm than over 30cm of control. Meltability of cholesterol removed cheese also was lower than control. The hardness, gumminess, chewiness reduced to respectively. In the result of sensory analysis, treatment of homogenization for cholesterol removed cheese improved appearance and flavor, however texture fell. In addition, the resent result of the study indicated that about 75% of cholesterol in cheese could be removed, and the possibility of development of cholesterol removed cheese was observed. We have hope to research manufacture cheese global wide.

• The Journal of the Korean bone and joint tumor society
• /
• v.6 no.1
• /
• pp.41-46
• /
• 2000

We experienced the case of familiar hypercholesterolemia with multiple xanthomas which was treated by combined surgical and medical therapy. He was 26-year-old male patient of familiar hypercholesterolemia with multiple xanthomas in 22 sites on whole body, and was treated by 17 surgical excisions of the xanthomas and by medical therapy of the hypercholesterolemia. There was a normal healing process of the surgical wounds. Continual postoperative medical therapy of the hypercholesterolemia was done. There was no recurrence of the symptoms during more than 13 months of follow-up. But the serum level of the cholesterol was not lowered significantly, so we are treating him with drug therapy. Familial hypercholesterolemia is caused by a specific disorder of lipid metabolism, and is characterized by increased LDL cholesterol, tendon xanthomas, coronary disease associated with autosomal dominant transmission. Xanthomas usually appear in the second decade of life with familiar hypercholesterolemia which may have high risk for premature coronary atherosclerosis, which might be prevented with early diagnosis and medical treatment. So, orthopedic surgeons do not only excise the xanthomatosis surgically but also can diagnose the underlying hypercholesterolemia.

• Journal of Nutrition and Health
• /
• v.35 no.1
• /
• pp.15-23
• /
• 2002

Gender differences in the effects of gonadectomy and high cholesterol diet on body weight and body cholesterol were investigated by using Sprague Dawley rats. Body weight, plasma and liver levels of cholesterol and triglyceride and platelet aggregation were examined in ovariectomized(OVX) or orchidectomized(ODX) rats with their intacts after feeding diet with or without 0.5% cholesterol. Body weight was significantly increased(p < 0.01) in OVX rats and significantly decreased(p < 0.01) in ODX rats compared to their respective intact rats, and cholesterol diet significantly(p < 0.05) decreased body weight in gonadectomized rats. Liver lobes from rats fed cholesterol diet were opaque and larger than those from rats find control dict, resulting in a significant increase(p < 0.01) in LW/BW ratio. Plasma and liver levels of total cholesterol were significantly increased (p < 0.01) in female rats regardless ovariectomy when find 0.5% cholesterol diet, but those levels in male rats were increased only when they were orchidectomized(p < 0.0l). Plasma HDL-cholesterol was significantly decreased(p < 0.05) in both sexes when find cholesterol diet. HDL-cholesterol were higher in female than male rats regardless treatments(p < 0.05). Liver triglyceride was significantly increased(p < 0.05) in both sexes when find cholesterol dict. Plasma level of triglyceride was not different among groups except significant decrease(p < 0.05) in cholesterol find ODX rats. Maximum platelet aggregation in female rats was significantly lower(p < 0.05) than male, but ovariectomy and cholesterol diet caused an increase te the level of male rats. Microscopic examination showed cholesterol diet caused a lipid accumulation in liver. Results indicate that intact female rats have higher response to hypercholestcrolemic diet than intact male rats and orchidectomy causes male rats more responsive to hypercholesterolemic diet. However, ovariectomy causes an increase female food efficiency ratio to the level of male rats, significantly increasing body weight.

• Korean Journal of Plant Resources
• /
• v.29 no.5
• /
• pp.532-538
• /
• 2016

Menopause is characterized by a decrease in estrogen production by the ovaries. Furthermore, the risk of developing chronic diseases including cardiovascular disease, obesity, and diabetes increases in menopausal women. In this study, we evaluated the ability of Caragana sinica (CS) to affect lipid and glucose metabolism in an ovariectomized Sprague-Dawley rat model of induced menopause. The animals were divwided randomly into three groups: sham-operated rats (SHAM), ovariectomized rats (OVX), and ovariectomized rats treated with 1% water extract of CS (OVX-CS). The OVX-CS treated mice showed a significant decrease in body weight, adipose tissue, triglyceride, and total cholesterol. Improved lipid and glucose profiles were also observed, and were attributed to suppression of hepatic lipogenesis and adipokine production and regulation of glucose-regulating enzyme activity. Therefore, these findings indicate a potential use for CS as a functional food for menopause-induced hyperlipidemia and hyperglycemia.