• Bulletin of the Korean Chemical Society
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• v.29 no.1
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• pp.217-220
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• 2008

• Journal of Life Science
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• v.25 no.8
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• pp.896-902
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• 2015

This study was conducted to evaluate the substitution effect of red beet powder on sodium nitrite in emulsion-type pork sausages, and to investigate the effect of the addition of red beet powder on the physicochemical characteristics of emulsion-type pork sausages at 10℃ for 6 weeks. The treatments were divided into five groups: Control (sodium nitrite 0.01%), T1 (sodium nitrite 0.005% + red beet powder 0.5%), T2 (sodium nitrite 0.005% + red beet powder 0.25%), T3 (red beet powder 0.5%), and T4 (red beet powder 0.25%). In the CIE^*I didn’t delete this asterisk (*) because it might be a marker for something you wish to add later, but please note that if there is no significance for the asterisk, it should be removed as a typographical error. color of emulsion-type pork sausages, the lightness value of the control was significantly higher than for the other groups (p＜0.05). The redness value was higher in T1, whereas the yellowness value was higher in the T3 and T4 groups compared with the others (p＜0.05). The pH values of emulsion-type pork sausages were significantly decreased in the T3 and T4 groups by the addition of red beet powder (p＜0.05). However, the DPPH radical-scavenging activity was higher in the T1 and T3 groups than in the others (p＜0.05). The residual nitrite ion was the highest in the control group (p＜0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.

• Natural Product Sciences
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• v.8 no.3
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• pp.90-93
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• 2002

The purgative activity of Seunggitang prescriptions (Deseunggitang, Soseunggitang and Joweseunggitang) was measured to compare the laxative potency of these herbal prescriptions. Daeseunggitang and Jowiseunggitang more potently stimulated the transportation of small and large intestine than Rhei Rhizoma alone. However, the small and large intestine transportation activities of Soseunggitang were similar to those of Rhei Rhizoma alone. Soseunggitang inhibited nitrite production in LPS-induced RAW 264.7 cells and trypsin than the other Seunggitangs. The inhibitory activity of Jowiseunggitang was more potent on nitrite production in LPS-induced RAW 264.7 cells than those of Daeseunggitang. These results suggest that Daeseunggitang can be used as a emergent purgative for patients with severe fever and constipation, Soseunggitang can be as a mild purgative for chronic constipation with inflammation and Jowiseunggitang can be as a potent purgative for patients for severe constipation and weak colitis.

• Journal of Microbiology and Biotechnology
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• v.18 no.8
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• pp.1423-1426
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• 2008

Nuruk, which is a natural inoculator and source of amylolytic enzymes, is used in Korean traditional rice wine. A methanol extract of nuruk (NE) attenuated lipopolysaccharide (LPS)-induced nitrite and interleukin (IL)-6 in RAW 264.7 cells. Both the n-hexane and water fractions from NE (MEH and MW, respectively) inhibited the production of nitrite and IL-6 in RAW 264.7 cells. MEH and MW also inhibited the LPS-induced inducible nitric oxide synthase expression. Further, and MEH protected against the LPS-induced activation of p38 mitogen-activated protein kinase. Together, these results indicate that nuruk may contribute to the anti-inflammatory and cancer-preventive effects of Korean traditional rice wine.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1029-1042
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• 2018

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.306-310
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• 2004

Efficacy of antioxidative activity and nitrite scavenging ability of ethanol extract of Phyllostachys bambusoides S. et Z. (P. bambusoides) was investigated. Electron-donating ability of ethanol extract at $RC_{50}$ was $116.75\;{\mu}g/mL$. After addition of 0.92 mg/mL ethanol extract, autooxidation of pyrogallol decreased to 44% by superoxide dismutase-like activity. In antioxidative activity of ethanol extract against linoleic acid during incubation times of 4 and 6 day at $40^{\circ}C$, TBA values decreased by 74.76 and 58.48% with addition of 50 mg/mL, respectively. Nitrite scavenging ability showed the most remarkable effect at pH 1.2, decreasing to 43% by addition of 0.2 mg/mL. These results suggest that ethanol extract of P. bambusoides can be used in bioactive and functional material.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1040-1054
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• 2024

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

• The Journal of Internal Korean Medicine
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• v.25 no.2
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• pp.258-267
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• 2004

Objective : This study investigated the effects of Yangsaengwhallyukdan on nitrite oxide synthase (NOS) activity, nitrite level, antioxidation and erectile response in rat corpus cavernosum penis. Methods : Yangsaengwhallyukdan was formulated to contain various natural products that have been used to treat erectile dysfunction. Yangsaengwhallyukdan suspended in a 0.5% CMC solution was oral-administered, 50 mg or 100 mg per 1 kg of body weight for 30 days, while the normal group was administered only with a 0.5% CMC solution. The efficacy of the Yangsaengwhallyukdan was assessed with regard to erectile function. Results: After the Yangsaengwhallyukdan was administered to the rat for 30 days, the urethral NOS activity increased. The level of urethral nitrite, glutathione and testosterone increased too. The level of urethral lipid peroxide was decreased in Yangsaengwhallyukdan treated rats. The erectile response to a cavernous nerve stimulation in L-NAME$(10^4)$-treated rats in rats given Yangsaengwhallyukdan reached the level of the normal group. Conclusions : This study suggest that Yangsaengwhallyukdan is effective for the treatment of erectile dysfunction.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.110-121
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• 2021

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 ㎛ (T1), 68 ㎛ (T2) and 7 ㎛ (T3) were compared to those added without and with sodium nitrite (150 ppm). The a⁎ values were increased for sausages with larger particle size. The L⁎ values decreased for all CPs. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine CP had a tendency to improve the antioxidant activities. The antimicrobial activity of CPs was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized CPs could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.512-526
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• 2020

Synthetic nitrite is considered an undesirable preservative for meat products; thus, controlling synthetic nitrite concentrations is important from the standpoint of food safety. We investigated 1,000 species of microorganisms from various kimchi preparations for their potential use as a starter culture for the production of nitrites. We used 16S rRNA gene sequence analysis to select a starter culture with excellent nitrite and nitric oxide productivity, which we subsequently identified as Staphylococcus hominis subspecies hominis WiKim0113. That starter culture was grown in NaCl (up to 9%; w/v) at 10℃-40℃; its optimum growth was observed at 30℃ at pH 4.0-10.0. It exhibited nonproteolytic activity and antibacterial activity against Clostridium perfringens, a bacterium that causes food poisoning symptoms. Analysis of Staphylococcus hominis subspecies hominis WiKim0113 with an API ZYM system did not reveal the presence of β-glucuronidase, and tests of the starter culture on 5% (v/v) sheep blood agar showed no hemolytic activity. Our results demonstrated the remarkable stability of coagulase-negative Staphylococcus hominis subspecies hominis WiKim0113, especially in strain negative for staphylococcal enterotoxins and sensitive to clinically relevant antibiotics. Moreover, Staphylococcus hominis subspecies hominis WiKim0113 exhibited a 45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced to 25% after 36 h of culturing in the minimal medium supplemented with nitrate (200 ppm). The results clearly demonstrated the safety and utility of Staphylococcus hominis subspecies hominis WiKim0113, and therefore its suitability as a starter culture.