• Journal of Nutrition and Health
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• v.32 no.8
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• pp.870-876
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• 1999

The relationship between exercise intensity, oxidative stress and antioxidant status has been studied in sixteen trained male athletes aged 20-25years. Subjects performed 30-40minutes of treadmill running at 65% of VO2 max(high intensity exercise). Blood samples were taken before and immediately after two exercise bouts for measurement of blood antioxidants, indices of lipid peroxidation and susceptibility of crythrocyte to peroxidation. Plasma concentrations of cholesterol(7.3%), vitamin C(7.5%) and uric acid(2.1%) were elevated a little after exercise at 65% of VO2 max(13.7%)were significantly high than before exercise(p<0.05). However, these exercise-induced changes could be partly due to significant decreases in plasma volume which occurred after both exercise bouts(p<0.05). Plasma volume decreased 5.85$\pm$2.06% and 11.25$\pm$2.87% with exercise at 65% and 85% of VO2 max, respectively. The erythrocyte susceptibility to peroxidation after exercise at 65% of VO2 max was unchanged compared with the value before exercise, whereas after exercise at 85% of VO2 max, it was significantly higher than after exercise at 65% and 85% of VO2 max as well as before exercise(p<0.05). A significant increase at 85% of VO2 max, it was significantly high than after exercise at 85% of VO2 max (29.10$\pm$4.76ug/g Hb)when compared with the level before exercise (24.61$\pm$3.45ug/g Hb)(p<0.05). The results suggest that exercise-induced changes in plasma levels of lipid peroxide and antioxidant need to be evaluated, taking the shift in plasma volume into consideration. Also, exercise at high intensity corresponding to 85% of VO2 max alters the erythrocyte antioxidant status in relation to exercise-induced of oxidative stress.

• Restorative Dentistry and Endodontics
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• v.40 no.1
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• pp.37-43
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• 2015

Objectives: Some antioxidants are believed to restore dentin bond strength after dental bleaching. This study was done to evaluate the influence of antioxidants on the bond strength of bleached bovine dentin. Materials and Methods: Thirty incisors were randomly assigned to 10 groups (two unbleached control and eight bleached groups:immediate bonding IB, 4 wk delayed bonding DB, 10% sodium ascorbate treated SA, 10% ${\alpha}$-tocopherol treated TP groups). Teeth in half of groups were subjected to thermal stress, whereas the remaining groups were not. Resin-dentin rods with a cross-sectional area of $2.25mm^2$ were obtained and microtensile bond strength was determined at a crosshead speed of 1 mm/min. Fifteen specimens were prepared for SEM to compare the surface characteristics of each group. The change in dentin bond strength from thermal stress and antioxidant treatment was evaluated using two-way analysis of variance (ANOVA) and Sheffe's post hoc test at a significance level of 95%. Results: The control group exhibited the highest bond strength values, whereas IB group showed the lowest value before and after thermocycling. The DB group recovered its bond strength similar to that of the control group. The SA and TP groups exhibited similar bond strength values with those of the control and DB groups before thermocycling. However, The TP group did not maintain bond strength with thermal stress, whereas the SA group did. Conclusions: Applying a 10% sodium ascorbate solution rather than 10% ${\alpha}$-tocopherol solution for 60 sec is recommended to maintain dentin bond strength when restoring non-vitally bleached teeth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.900-907
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• 2000

The antioxidant effects of dichloromethane, ethylacetate or water fraction of kimchi added to the 1% cholesterol diet were studied. Six New Zealand white rabbits in each group were fed either control diet (basal diet containing 1% cholesterol) or experimental diet containing dichloromethane (CH$_2$Cl$_2$), ethylacetate (EtOAc) or water ($H_2O$) fraction of kimchi in the control diet for 16 weeks. The amount of each solvent fraction of kimchi added to the experimental diet was equivalent to 5% of freeze-dried kimchi. Levels of hepatic lipid oxidation expressed as TBARS or peroxide value for the experimental groups were lower than that of control (p<0.05). Liver homogenated of the experimental group containing dichloromethane fraction of kimchi inhibited LDL oxidation in the presence of Cu++ by 46% (p<0.05). The activities of catalase, Glutathione peroxidase (GSH-Px), Cu, Zn-superoxide (Cu, Zn-SOD) and Mn-superoxide (Mn-SOD) of experimental groups were lower than those of control group. Low enzyme activities observed from the kimchi solvent fraction groups might be due to the level of lipid oxidation progressed less in these groups. The most significant antioxidant effects were observed from dichloromethane fraction of kimchi among the experimental groups. The major fatty acids of hepatic phospholipid of rabbit were C18:2 and C18:0. But the major fatty acid profile was changed into C16:0, C18:0, C18:1, and C18:2 when rabbit was fed 1% cholesterol diet for 16 weeks, and this profile was almost the same as in rabbit fed diet containing kimchi solvent fraction. The ratio for unsaturated fatty acid to saturated fatty acid decreased by cholesterol induced diet and it was not corrected by kimchi solvent fractions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.503-508
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• 1991

The salted and dried mullet(Mugil Japonicus) roe had about 42% of protein and 41% of lipid content as major compoments. Therefore the lipid oxidation and the deterioration of protein occurred during drying and storage periods. In order to keep the good quality of the dried roe, acid, peroxide, thiobarbituric acid value and the contitutional amino acid were studied in the different drying air velocities at the conditions of 60% R.H. and $20^{\circ}C$ of drying air temperature. The optimum air velocity showed 2m/sec, which was excellently superior to the lipid and protein quality than those of other air velocities on the dried mullet roe. The drying period shortened from 20 days in the conventional processing method to 7 days in the modified processing method that had 2m/sec of drying air velocity. The drying rate curve had only a falling-rate drying period and not to have a constant-rate drying period.

• Journal of Veterinary Science
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• v.22 no.2
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• pp.27.1-27.13
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• 2021

Background: Ozone is an antimicrobial agent that in experimental and case-control studies has been found to exert a positive effect on wound healing. Wild and pet chelonians frequently present insidious wounds exhibiting secondary infections and/or delayed healing. Objectives: Evaluate the effects of topical ozonated sunflower oil on second-intention healing of acute experimental skin wounds in red-eared sliders (Trachemys scripta elegans). Methods: Randomised within-subject controlled study; Group 1 (n = 24) was used to assess clinical healing features; Group 2 (n = 12) was used for histological evaluation in which two sets of wounds were biopsied at 2, 7, 14, 21, 28 and 42 days over the course of the cicatrisation process. A single 6 mm diameter wound was made on each rear limb and topical ozonated (950 peroxide value) and non-ozonated sunflower oil were applied daily for one week on treated and contralateral control wounds, respectively. Results: Mean wound size was significantly lower in the ozone-treated group at day 28 (p < 0.0001) with differences of clinical relevance (74.04% vs. 93.05% reduction of initial wound size). Histologically, the acute inflammatory reaction was enhanced in treated wounds, with significantly higher numbers of heterophils (p = 0.0016), lymphocytes (p < 0.001) and fibroblasts (p < 0.001). Conclusions: Daily topical application of ozonated sunflower oil over the course of one week improved the healing of acute, full-thickness skin wounds in chelonians. This clinical outcome was histologically correlated with an enhanced acute inflammatory reaction, as well as the production and remodelling of collagen fibres.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.265-273
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• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.46-57
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• 2021

Fruits with antioxidant enrichment can be an economically affordable supplement for mitigating oxidative damage prone spermatozoa membrane pathologies. Computer-assisted sperm analyzer and oxidative status were utilized to evaluate the impact of watermelon (Citrullus lanatus) fortification of dextrose saline as diluent for rooster semen and fertility response of hens inseminated. Watermelon juice and dextrose saline were used to formulate diluent of 7 treatments consisting of unextended semen (positive control), 10%, 20%, 30%, 40%, 50% and only dextrose saline (negative control) designated as Treatments 1-7. Pooled semen was obtained from fertile roosters and equilibrated with diluents at ratio 1:2 in the various treatments and were evaluated using computer software coupled microscope and seminal oxidative status assay. 168 laying hens randomly divided into 7 treatment of 8 replicates and 3 hen per replicate. Hen were everted, and semen (2 × 108 Spermatozoa) deposited intra-vagina and eggs collected over 8 weeks to assess fertility and hatchability of eggs laid. The result obtained revealed that watermelon-dextrose saline rooster semen diluent enhanced progressive motility, sperm kinetics and lowered non-progressive motility in T2-T6 compared to T7 over the 3 hours of evaluation. Watermelon addition to rooster semen diluent enhance the antioxidant capacity of rooster semen and lowered lipid peroxide generation. The percentage fertility was highest in T3 (81.01%) and T4 (81.24%) with lowest value obtained in T7 (73.46%). The hatchability of eggs set of hens inseminated with undiluted semen (71.46%) was lower than values for hens inseminated with watermelon inclusive extended semen (75.71%-80.39%). The optimal inclusion of 30%-40% watermelon in dextrose saline diluent enhance rooster semen kinetics, seminal oxidative stability and egg fertility.

• Journal of the Korean Institute of Gas
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• v.25 no.1
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• pp.40-47
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• 2021

In this study, hazards of decomposition and explosion for tert-butylperoxymaleate(TBPM), an organic peroxide, were evaluated by using various equipment to determine the cause of a fire explosion accident. As a result of DSC analysis, the instantaneous power density of TBPM was 26,401 kW/ml, and the NFPA reactive index(Nr) was classified as 4. And the positive value of EP(explosive propagation) and SS(shock sensitivity) showed that the TBPM had a potential hazard of explosion. From the experimental results, the shock sensitivity and friction sensitivity was rated as class 4 and 5, respectively. In the pressure vessel test, TBPM was ranked USA-PVT No.4 and evaluated as a self-reactive substance. In the combustion rate test, TBPM had the combustion rate of 167 mm/sec and was evaluated as the flammable solid classification 2 in GHS.

• Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.276-286
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• 2022

This study is focused on the effect of phycobiliprotein extraction of Gracilaria on the quality of common carp burgers, and the application of nanoliposomes containing pigment in the improvement of its antimicrobial and antioxidant activity of burgers during refrigerated storage in 18 days. Burgers were incorporated with phycobiliprotein and liposomal phycobiliprotein (2.5% and 5% w/w), and their chemical and microbial changes in terms of pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVC), psychrotrophic bacterial counts (PTC), and sensory characteristics were evaluated. Results presented a nanoliposome size of about 515.5 nm with capable encapsulation efficiency (83.98%). Our results showed non-encapsulated phycobiliprotein could delay the deterioration of common carp burgers, as a reduction in PV, TBA, and TVB-N, TVC, and PTC values in burgers treated with free and nano encapsulated phycobiliprotein. Moreover, the potential of phycobiliprotein was improved when it was encapsulated into chitosan coated liposomes. Burgers treated with 5% nanoliposomes displayed the lowest amount of lipid oxidation and microbial deterioration in comparison to others during storage. According to chemical, microbial and sensory evaluation, the shelf life of common carp burgers was increased in samples treated with encapsulated phycobiliprotein at 2.5% and 5%, as compared to the control (p ≤ 0.05).