• 한국식품과학회지
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• 제23권6호
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• pp.732-738
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• 1991

Corsoy 79 대두를 8-와 24-mesh 입자 크기의 전지 대부분으로 분쇄하였다. 입자크기 분석으로 8mesh 전지 대부분은 기하학적 평균 크기 와 표준편차가 24 mesh 전지 대두분 보다 켰다. 분포계수는 두 전지 대두분 모두 동일하여서 거의 완벽하게 원하는 입자 크기로 분쇄됨을 알 수 있었다. 대두의 분쇄 시작부터 그 후 24시간의 짧은 저장기간 동안 두 전지 대부분에서 유지를 추출하여 가수분해와 산화에 의한 유지의 변패를 측정하였다. 유지의 과산화물가나 conjugated diene의 증가는 없었으며, 수분함량 10.7%, 이하에서 hexanal 함량증가도 없었다. 수분함량 14.9% 이상에서 유지산패는 수분함량과 저장기간의 증가로 그 값이 증가하였다. 대두의 수분함량이 4%에서 18%로 증가함에 따라서 가수분해에 의한 산패 즉 유리지방산가는 0.06%만이 증가하였으므로 실질적으로 분쇄후 24시간 저장동안 전지대부분 변질에 어떠한 영향도 주지 못하였다. 이러한 결과에서 원료대두의 수분함량이 11%이하이면 전지 대부분으로 분쇄하고 그 후 24시간동안 저장하여도 유지나 향미의 변패에 어떠한 영향도 주지 못함을 발 수 있었다.

• 한국응용과학기술학회지
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• 제37권4호
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• pp.906-914
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• 2020

천연물 유래 식물소재의 유용성 탐색의 일환으로 자생하는 실새삼을 열수로 추출하여 몇 가지 이화학적 추출특성과 기능성분 함량 및 생리활성을 측정하였다. 실새삼 중 납, 카드뮴 및 비소는 검출되지 않았으며, 수은은 0.0004ppm으로 허용 기준치 이내의 함량으로 검출되었고, 추출수율은 23.45%, gallic acid에 대응되는 총페놀함량과 naringin에 대응되는 총플라보노이드 함량은 각각 699.8과 373.8 mg/100g으로 측정되었다. 실새삼 추출물에서 28종의 유리 아미노산이 검출되었으며, 이 중 anserine과 sarcosine의 함량이 가장 높게 측정되었다. 실새삼 추출물과 ascorbic acid의 생리활성을 비교한 결과 추출물의 총환원력, 전자공여능 및 철환원력은 각각 ascorbic acid의 88%, 56% 및 40%의 크기에 해당하였다. pH 1.5에서 실새삼 추출물의 아질산염 소거능은 ascorbic acid의 78%의 활성을 보였으며, 들기름에 대한 항산화지수는 ascorbic acid의 약 5배에 해당하는 우수한 산화억제 효과를 보여 천연 항산화제로서의 가능성을 보였다.

• 대한약침학회지
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• 제11권1호
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• pp.149-162
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• 2008

Objectives : The purpose of this study is to investigate the effects of hot pepper extract and capsaicin on the adipogenesis in 3T3-L1 cells, lipolysis in rat epididymal adipocytes and histological changes in porcine adipose tissue. Methods : Inhibiton of preadipocyte differentiation and/or stimulation of lipolysis play important roles in reducing obesity. 3T3-L1 preadipocytes were differentiated with adipogenic reagents by incubating for 3 days in the absence or presence of hot pepper extract or capsaicin ranging from 0.01 to $1mg/m{\ell}$. The effects of hot pepper extract and capsaicin on adipogenesis were examined by measuring GPDH activity and by Oil Red O staining. Mature adipocytes from rat epididymal fat pad was incubated with hot pepper extract or capsaicin ranging from 0.01 to $1mg/m{\ell}$ for 3 hrs. The effects of hot pepper extract and capsaicin on lipolysis were examined by measuring free glycerol released. Fat tissue from pig skin was injected with hot pepper extract or capsaicinCFP ranging from 0.1 to $10mg/m{\ell}$ to examine the effects of hot pepper extract and capsaicin on histological changes under light microscopy. Results : The following results were obtained from present study on adipogenesis of preadipocytes, lipolysis of adipocytes and histological changes in fat tissue. 1. Hot pepper extract and capsaicin inhibited adipogenic differentiation at the concentration of 0.1 and $0.01mg/m{\ell}$, respectively, indicating that capsaicin was more effective in inhibiting adipogenesis than hot pepper extract. 2. Hot pepper extract and capsaicin decreased the activity of glycerol-3-phosphate dehydrogenase(GPDH) at the concentration of 0.1 and $0.01mg/m{\ell}$, respectively, indicating that capsaicin was more effective in inhibiting adipogenic differentiation than hot pepper extract. 3. Hot pepper extract and capsaicin increased glycerol release at the concentration of $0.1mg/m{\ell}$. There was no difference in lipolytic activity between hot pepper extract and capsaicin at the corresponding concentration. 4. Hot pepper extract and capsaicin caused shrinkage of fat cells, resulting in cell death at the concentration of $1.0mg/m{\ell}$, although capsaicin exerted this action over wide area than hot pepper extract. Conclusions : These results suggest that hot pepper extract and capsaicin efficiently inhibited adipogenesis, increased lipolysis of adipocytes and caused to shrink fat cells. Future studies are needed to make use of hot pepper extract pharmacopuncture for the treatment of obesity.

• 대한약침학회지
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• 제11권1호
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• pp.71-82
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• 2008

Objectives : The purpose of this study is to investigate the effects of Spirodelae Herba pharmacopuncture(SHP) on the adipogenesis in 3T3 cells, lipolysis in rat epididymal adipocytes and histological changes in porcine adipose tissue. Methods : Inhibition of preadipocyte differentiation and/or stimulation of lipolysis play important roles in reducing obesity. 3T3 preadipocytes were differentiated with adipogenic reagents by incubating for 3 days in the absence or presence of SHP ranging from 0.01 to $1.0mg/m{\ell}$. The effect of SHP on adipogenesis was examined by measuring glycerol-3-phosphate dehydrogenase(GPDH) activity and by Oil Red O staining. Mature adipocytes from rat epididymal fat pad was incubated with SHP ranging from 0.01 to $1.0mg/m{\ell}$ for 3 days. The effect of SHP on lipolysis was examined by measuring free glycerol released. Fat tissue from porcine skin was injected with SHP ranging from 0.1 to $10.0mg/m{\ell}$ to examine the effect of SHP onhistological changes under light microscopy. Results : Following results were obtained from the preadipocyte proliferation and lipolysis adipocyte and histologic investigation of fat tissue 1. SHP showed the effect of decreased preadipocyte proliferation on the high dosage($1mg/m{\ell}$). 2. SHP showed the effect of decreased the activity of glycerol-3-phosphate dehydrogenase (GPDH) on the high dosage($1mg/m{\ell}$). 3. Investigated the changes in lipolysis of differentiated adipocyte after treated SHP, we knew that these pharmacopuncture showed increasing the effect of lipolysis in all concentration significantly. 4. Investigated the histological changes in porcine fat tissue after treated SHP, we knew that these pharmacopuncture showed significant activity to the lysis of extensive cell membranes on high dosage($10.0mg/m{\ell}$). Conclusions : These results suggest that SHP efficiently induces diminishing proliferation of preadipocyte and lipolysis in adipose tissue.

• 대한화장품학회지
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• 제33권3호
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• pp.181-187
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• 2007

본 연구에서는 고려엉겅퀴 추출물의 항산화 효과, 사람섬유아세포에 자외선에 의해 유도된 MMP-1 발현에 대한 영향 및 피부탄력 개선효과에 대하여 연구하였다. 고려엉겅퀴 추출물의 DPPH radical과 superoxide anion radical 소거효과는 처리 농도가 증가함에 따라 농도 의존적으로 소거효과를 나타냈으며, 각각 1 mg/mL에서 87.47 %와 61.71 %로 DPPH radical과 superoxide anion radical을 소거하여 우수한 항산화 효과를 나타내었다. 고려엉겅퀴 추출물의 지질과산화 억제효과는 100 ${\mu}g/mL$ 농도에서 95.54%의 지질과산화 저해효과를 나타내었다. 또한, 자외선 조사에 의해 사람 섬유아세포에서 증가되는 MMP-1의 단백질 발현은 고려엉겅퀴 추출물을 100 ${\mu}g/mL$ 농도로 처리하였을 때 54.69% 감소하였다. 피부의 탄력 개선 효과를 알아보기 위해 고려엉겅퀴 추출물을 500 ${\mu}g/mL$ 함유한 O/W 에멀젼을 이용한 임상실험에서 피부의 탄력 개선 효과를 확인하였다. 본 연구를 통하여 고려엉겅퀴 추출물은 항산화 효과와 자외선으로부터 생성되는 MMP-1의 발현을 저해하고 피부의 탄력을 개선함으로써 항노화 소재로서의 응용가능성을 확인하였다.

• 한국수산과학회지
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• 제45권3호
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• pp.215-223
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• 2012

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.522-527
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• 2002

The experiment was conducted for a period of 56 days with twelve Bangladeshi bull calves of average body weight of $127.20{\pm}11.34$ kg. The calves were divided into 3 groups having 4 animals in each. The animals were fed urea-treated rice straw designated as A) 4% urea-treated rice straw, B) 4% urea+4% soybean-treated rice straw and C) 4% urea+6% soybean-treated rice straw. In addition, all the animals were supplied 2 kg green grass, 350 g Til-oil-cake and 100 g common salt per 100 kg body weight of animals. Straw was treated with 4% urea solution and soybean meal at 4 and 6% were added to treated straw and kept for 48 h in double layer polythene bags under anaerobic condition. Urea treatment improved crude protein (CP) content of rice straw from 2.68 to 8.70% and it was further increased by 10.74 and 12.12% with the addition of 4 and 6% soybean meal. Dry matter (DM) intake (kg) was higher (p<0.05) in C (4.2) followed by B (4.1) and A (4.0). Crude protein intake was significantly higher (p<0.05) in group B and C than group A. Total live weight gains were 20.2, 24.8 and 25.6 kg for calves of group A, B and C respectively (p<0.01). The addition of soybean meal to treated rice straw did not affect the coefficients of digestibility of DM, OM, EE and NFE. However, CP and CF digestibility were significantly higher in group B and C (p<0.05). The values for digestible crude protein (DCP), digestible ether extract (DEE), digestible nitrogen free extract (DNFE) and total digestible nutrients (TDN) were significantly (p<0.05) higher in diet C and B in comparison to diet A, but there were no significant difference in digestible organic matter (DOM) and digestible crude fibre (DCF) value among the groups. It may be concluded that 4% urea treated rice straw can be fed to growing bull calves with 2 kg green grass and a small quantity of concentrate without any adverse effect on feed intake and growth. Moreover, soybean meal at 4 and 6% can be added to urea treated rice straw at the time of treatment for rapid hydrolyzing of urea, which resulted an improvement in nutrient digestibility and better utilization of rice straw for growth of growing bull calves.

• Asian Pacific Journal of Cancer Prevention
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• 제16권1호
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• pp.283-290
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• 2015

Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제20권4호
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• pp.362-372
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• 1998

Heat shock protein (HSP) expression is unregulated in tumor cells and, HSP expression is likely marker of the malignant potential of oral epithelial lesion. Furthermore, the 70kDa HSP is implicated in the degree of tumor differentiation, the rate of tumor proliferation and the magnitude of the anti-tumor immune response. Accordingly, the distribution and intensity of HSP 70 and HSP 47 expression was assessed in the DMBA induced oral carcinogenesis in hamster. Golden Syrian hamsters which were 3 months-age and 90-120g were collected. 9,10-dimethyl-1,2-benzanthracene (DMBA) in a 0.5% solution in mineral oil was painted on the buccal pouch mucosa 3 times per week in the study group. In each control and experimental groups of 6, 8, 10, 12, 14, 16, 18, 20 weeks, specimen were sectioned for immunohistochemical study with anti-HSP47 and anti-HSP70 antibody. The following results were obtained. 1. HSP47 positive cells were rare or negative of normal oral mucosa, increased mildly in basal and suprabasal basal layer, and spinous cell layer after experimental 6 weeks (dysplastic or CIS stage). In CIS stage, HSP47 expression is prominent in dysplastic free or normal adjacent epithelium. 2. HSP 47 positive cells in connective tissue were mainly inflammatory cells, which is gradually increased from control to precancerous and cancer stage. But HSP47 positive cells after 14 weeks were decreased, especially normal and cancer adjacent epithelium. 3. The positive staining cells of HSP70 in control, dysplastic, and CIS stage were not seen. But they were mild findings in basal layer and moderate findings in spinous layer after experimental 14 weeks (cancer stage). 4. HSP70 positive cells were increased in precancerous and cancer stage than control group in connective tissue. After experimental 16 weeks, we could not find the HSP expression in cancer cells according to cancer differentiation or cancer stage. It is concluded that HSP70 or HSP47 expression is not a definitive marker of oral malignancy or malignant potential. However, with further development, HSP immunoreactivity may be valuable as an adjunct to conventional histology for assessing the malignant potential of oral mucosal lesions.

• Applied Biological Chemistry
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• 제35권4호
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• pp.254-259
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• 1992

정어리버어거를 가공하기 위하여 쵸핑한 정어리 육에 대해 분리대두단백 : 물 : 대두유(16 : 80 : 45)로 만든 유화커어드 14.1%, 식염 1.5%, 모노글루탐산나트륨 0.1%, 설탕 2.0%, sodium bicarbonate 0.4%, 중합인산염 0.2% 빵가루 8.0%, 분리대두단백 3.0%, 양파가루 0.3%, 생강가루 0.15, 후추가루 0.1%를 첨가하여 정어리육 알맹이가 붕괴되지 않도록 혼합한 후 튀긴($165{\pm}2^{\circ}C$, 3분) 것이 가장 좋았다. 정어리버어거의 수분함량은 62.7% 조단백질 17.7%, 조지방은 14.9%로 유화커어드를 첨가하므로서 원료어 지질의 변동에 관계없이 조지방 함량은 $14{\sim}15%$ 범위로 조정 가능하였다. 제품의 주요 구성지방산은 16 : 0, 18 : 1, 20 : 5 및 22 : 6 등으로 고도불포화지방산이 많이 함유되어 있었고, aspartic acid, glutamic acid, leucine, lysine 등과 같은 아미노산의 함량이 많았다. 정어리버어거는 histidine을 주체로 하는 유리아미노산과 IMP를 주체로 하는 핵산관련물질이 주요한 맛성분이고 여기에 total creatinine, betaine 및 TMAO가 보조적으로 정어리버어거의 맛에 관여하리라 판단된다.