• Preventive Nutrition and Food Science
• /
• 제17권2호
• /
• pp.141-151
• /
• 2012

The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.

• 한국축산식품학회지
• /
• 제41권6호
• /
• pp.1049-1059
• /
• 2021

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.132-156
• /
• 2008

The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.

• 한국작물학회지
• /
• 제41권spc1호
• /
• pp.10-24
• /
• 1996

[ ($1{\to}3$) ], ($1{\to}4$)-${\beta}$-D-glucans(${\beta}-glucans$) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although ${\beta}-glucans$ exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total ${\beta}-glucan$ content. Both oats and barley ${\beta}-glucans$ have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of ${\beta}-glucan$ is important because structure can influence physical and physiological properties. In this review, ${\beta}-glucans$ of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as ${\beta}-glucan$ as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.

• Journal of Plant Biotechnology
• /
• 제37권1호
• /
• pp.47-56
• /
• 2010

Sea buckthorn (Hippophae rhamnoides L.) is deciduous shrubs in the genus Hippophae, mainly cultivated in Europe and Asia. Sea buckthorn berries have a high vitamin C, vitamin E, carotenoids, carbohydrates, protein, organic acids, dietary minerals, triterpenoids, polyphenolic acids and amino acids. Extracts of sea buckthorn berries have anti- obesity, anti-oxidantive, anti-microbial, anti-ulcerogenic, anti-diabetic and nutritional effects. Sea buckthorn used as a traditional medicine for the treatment of cough, aid digestion, invigorate blood circulation and alleviate pain. Extracts of sea buckthorn branches and leaves was administered to humans and animals to treat gastrointestinal distress in Mongolia. This paper briefly reviews the most relevant experimental data on the pharmacological effects and isolated component of sea buckthorn. And, we also describe the importance of sea buckthorn as the environmental-friendly crops.

• Applied Biological Chemistry
• /
• 제27권2호
• /
• pp.129-134
• /
• 1984

콩나물을 온도별로 길러 생장과정별 단백질조성을 7.5% polyacryl amide gel 전기영동법으로 조사하고 조제표품단백질의 그것으로 동정하였다. 원료대두(大豆)에서는 주(主) band 5개(a,b,c,d 및 p)와 미소 band 10개가 나타났고 4일자자엽(日字子葉)에서는 8개의 주(主) band와 (o band포함)와 11개 미소 band로 최고 band수(數)를 보였다. 배축(胚軸)에서는 자엽(子葉)에서 발견(發見)되는 band들이 모두 나타났으나 분리(分離)가 선명치 못하였다. 생육이 경과함에 따라 자엽(子葉)에서는 a band가 먼저, b,c,d band가 다음으로 감소해 갔으며 미소 band o+p는 6일(日)까지 증가하다 그후 감소하였다. 배축(胚軸)에서는 모든 band가 계속 증가하였는데 미소 band와 b+c+d가 증가속도가 컸다. a band는 7S, b+c+d는 11S, o+p는 2S globulin으로 동정되었다. 생육온도가 높아짐에 따라 자엽(子葉)에서의 감소와 배축(胚軸)에서의 증가속도가 빨라졌으며 7S보다 11S가 촉진되었다.

• 한국식품영양학회지
• /
• 제29권5호
• /
• pp.818-827
• /
• 2016

This study was conducted to develop and validate the Sugar Intake Reduction Test (SIRT) for young children, and included eating behaviors, attitude, and nutritional knowledge about sugars. A draft version of the SIRT was developed after literature review. The final draft of the SIRT was established after two pilot tests of 5 year old children and an expert group's review, and is comprised of a one on one test between an investigator and a child using picture tools. It contained of 20 questions which included 3 components: eating behaviors (5 items), preference for sugar sweetened food (10 items), and nutritional knowledge about sugars (5 items). The final SIRT was conducted on 181 children 5 (n=100) to 6 (n=81) years old, to examine its item and test adequacies. The passing rate of most items significantly increased with increasing age, and most of the item discrimination also differed significantly between the below and upper score groups. The content validity was given a high score by professionals (mean score 3.9 out of 4). Reliability of all the items in the SIRT was high (Cronbach's ${\alpha}=0.82$). Moreover, the total component and the sub-component scores of the SIRT correlated significantly. Our results indicate that the SIRT is a valid tool to measure sugar intake reduction in young children aged 5~6 years.

• 한국식품영양과학회지
• /
• 제37권11호
• /
• pp.1395-1400
• /
• 2008

본 연구에서는 해송이버섯의 영양 가치와 활용도를 높이기 위해 영양성분을 분석하였으며 효과적으로 영양성분을 추출하기 위한 추출용매를 설정하고 그 추출물을 이용하여 in vitro 상에서 항암활성을 검토하였다. 그 결과 해송이 버섯은 30.80%의 식이섬유를 포함하는 것으로 나타났다. 해송이버섯의 무기질 중 칼륨의 함량이 3383.3 mg/100 g으로 다른 무기원소에 비해 월등히 높게 나타났다. 해송이버섯을 물을 이용하여 추출하였을 경우 $\beta$-glucan 9.32 mg/g, 단백질 17.71% 및 총당 39.93%이었으며 에탄올을 이용하여 추출할 때보다 더 많은 영양성분들이 추출되는 것으로 나타났고 추출물의 수율 또한 53.34%로 높았다. 각각의 해송이버섯추출물에 의한 암세포 생장억제효과를 사람의 위암세포인 AGS와 간암세포 HepG2, 대장암세포 SW480으로 검토한 결과, 각 추출물의 농도에 따라 암세포 생장억제율이 증가함을 보여주었고, 물추출물이 에탄올추출물보다 상대적으로 높은 억제율을 보였다. AGS에 대해서는 물추출물과 에탄올 추출물 모두 1 mg/mL의 농도에서 모두 50%이상의 생장억제효과를 나타내었다. 물추출물의 경우 HepG2에 대해서는 3 mg/mL 이상의 농도에서, SW480에 대해서는 5 mg/mL의 농도에서 50%이상의 억제효과를 나타내었다. 반면 에탄올 추출물은 HepG2와 SW480에 대한 생장억제효과는 5 mg/mL의 농도에서도 50%미만의 억제효과를 나타내었다.

• Animal Bioscience
• /
• 제37권1호
• /
• pp.95-104
• /
• 2024

Objective: In the present study, we aimed to investigate the effects of enzymolysis fermentation of Chinese herbal medicines (CHMs) on egg production performance, egg quality, lipid metabolism, serum reproductive hormone levels, and the mRNA expression of the ovarian hormone receptor of laying hens in the late-laying stage. Methods: A total of 360 Hy-Line Brown laying hens (age, 390 days) were randomly categorized into four groups. Hens in the control (C) group were fed a basic diet devoid of CHMs, the crushed CHM (CT), fermented CHM (FC), and enzymatically fermented CHM (EFT) groups received diets containing 2% crushed CHM, 2% fermented CHM, and 2% enzymatically fermented CHM, respectively. Results: Compared with crushed CHM, the acid detergent fiber, total flavonoids, and total saponins contents of fermented CHM showed improvement (p<0.05); furthermore, the neutral and acid detergent fiber, total flavonoids, and total saponins contents of enzymatically fermented CHM improved (p<0.05). At 5 to 8 weeks, hens in the FC and EFT groups showed increased laying rates, haugh unit, albumin height, yolk color, shell thickness, and shell strength compared with those in the C group (p<0.05). Compared with the FC group, the laying rate, albumin height, and Shell thickness in the EFT group was increased (p<0.05). Compared with the C, CT, and FC groups, the EFT group showed reduced serum total cholesterol and increased serum luteinizing hormone levels and mRNA expressions of follicle stimulating hormone receptor and luteinizing hormone receptor (p<0.05). Conclusion: These results indicated that the ETF group improved the laying rate and egg quality and regulated the lipid metabolism in aged hens. The mechanism underlying this effect was likely related to cell wall degradation of CHM and increased serum levels of luteinizing hormone and mRNA expression of the ovarian hormone receptor.

• Asian-Australasian Journal of Animal Sciences
• /
• 제6권3호
• /
• pp.383-388
• /
• 1993

Three experiments were conducted to investigate the effect of cellulose addition on high (Exp. I) and low (Exp. II and III) dry matter barley straw silages. In Exp. I : 1 kg barley straw + 16 g glucose + 600 g water + 0 g as control (E0G), + 2 g (E2G), + 4 g (E4G), + 6 g (E6G), and + 8 g (E8G) of cellulose as treatments were ensiled. In Exp. II and III, 10 g glucose was and was not added, respectively, into 2 kg barley straw + 0 g (E8W, E8T) of cellulose as treatments. Samples were stored for 10 (Exp. I) and 7 (Exp. II and III) months at $21^{\circ}C$. The effect of cellulose addition on the fermentation and breakdown of the polysaccharides component in the silos at ensiling occurred more markedly at low dry matter silages rather than at the high ones. All cellulose treated silages were well preserved (pH below 5 in Exp. I and below 4 in Exp. II and III), while lactic acid and ethanol concentration increased. The fibrous fraction (ADF, NDF, crude fiber, hemicellulose, and cellulose) significantly (p<0.01) decreased (except hemicellulose content in Exp. I) compared with corresponding untreated silages. In vitro dry matter digestibility values (IVDMD) were similar for all silages. The present study showed that cellulose addition improved the potential nutritional and fermentation quality of barley straw silage.