• Journal of Animal Science and Technology
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• 제63권1호
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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 Nutrition and Health
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• 제21권3호
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• pp.154-163
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• 1988

Effects of alchohol and fat content in a balanced diet on chemical composition and morphology of liver were investigated in growing rats. Fourth eight male rats of Sprague-Dawley strain weighing about 160g were divided into 4 groups ; high fat diet group, alcohol-administered high fat diet group, low fat diet group and alcohol-administered high fat diet group, low fat diet group and alcohol-administered low fat diet group. High and low fat diets supplied 30% and 12%, respectively, of total calorie intake from fat, and alcohol was given by adding ethanol in drinking waster at 10%. Diets contained adequate amounts of all nutrients required for rats, including lipotrpoic agents(choline and methionine) to minimize effects of factors other than alcohol on liver damage. Ratios of liver weight to body weight were statistically different among groups. Liver/dody weight ratios alcohol-administered rats were significantly higher than those of non-alcohol groups after 6 weeks treatment. Although total lipid and triglyceride per gram liver were increased in alcohol-administered rats, especially low fat diet fed rats, the values were not significantly different. Opticmicroscopical observation revealed increase in cell size and no change in morphology of liver. Examination of hepatocytes by electron microscopy showed that fat droplets were observed in all groups but enlarged in the alcohol-administered low fat diet fed rat. Contents of protein, cholesterol and phospholipid were not affected by alcohol consumption. The level of lipid peroxide was significantly lower in the livers of alcohol-administered rats than in the livers of non-alcohol groups. The results of this study indicate that even moderate alcohol drinking and dietary fat content did not affect any significant change in composition and morphology of liver until 6 week treatment but that even moderate alcohol drinking caused some signs of steatosis of liver.

• 한국식품조리과학회지
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• 제31권1호
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• pp.62-71
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• 2015

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.

• 한국식품조리과학회지
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• 제11권4호
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• pp.396-400
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• 1995

The antioxidant effects in soybean oil was investigated by browning reaction mixtures formed by sugar and reaction temperatures above 110$^{\circ}C$. 0.1 M solution of xylose, glucose and sucrose were heated at 110, 120, 130, 140 and 150$^{\circ}C$ for 24 hrs respectively. A reaction rate constant(k), activation energy (Ea) and Q$\sub$10/ value were determined by color intensity that was measured absorbance at 490 nm in each temperature. Soybean oil containing the ethanol extracts taken from the browning reaction mixtures that were heated at 110, 130 and 150$^{\circ}C$ was stored in an incubator kept at 45.0${\pm}$1.0$^{\circ}C$ for 24 days. The results are as follows: 1. When 0.1 M solution of xylose, glucose and sucrose were heated at 110$^{\circ}C$ and 120$^{\circ}C$, the intensity of glucose browning mixtures was the highest, but heated at 150$^{\circ}C$, the color intensity increased in order of xylose > glucose > sucrose after 24 hrs. 2. The reaction rate constant (k) was increased rapidly above 140$^{\circ}C$ and appeared maximum at 150$^{\circ}C$, esp. xylose was the highest. The activation onergy (Ea) of xylose was the highest as 93.28 Joule/mole and the Q$\sub$10/ value of xylose was appeared 1.28. Q$\sub$10/ value was also the highest in xylose. 3. The browning reaction mixtures that were heated at 110$^{\circ}C$ appeared little antioxidant effects. But, in heated at 130$^{\circ}C$ and 150$^{\circ}C$, the antioxidant effects appeared in sucrose browning reaction mixtures. Therefore, in browning reaction mixtures that heated above 110$^{\circ}C$, only sucrose browning reaction mixtures appeared antioxidant effects and xylose, glucose appeared little antioxidant effects. On the contrary xylose and glucose increased peroxide values of soybean oil.

• 한국식품과학회지
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• 제20권5호
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• pp.691-698
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• 1988

생 율무가루와 가공된 율무가루를 $5^{\circ}C$ 및 $35^{\circ}C$에서 6개월 동안 저장하면서 지방질 조성의 변화와 산화 양상을 조사하였다. 저장중 총 지방질의 산값, 과산화물값, carbonyl 값은 증가하였으나 요오드 값은 감소하였고, 이러한 변화는 $35^{\circ}C$로 저장했을 때 현저하였으며 생 율무가루에서 더 큰 변화를 나타내었다. 중성, 당 및 인지방질의 함량은 $5^{\circ}C$ 보다 $35^{\circ}C$에서 저장하였을 때 더 큰 변화를 보였으며, 특히 생 시료의 변화가 더욱 현저하였다. 중성 지방질에서의 triglyceride 및 인지방지에 있는 phosphatidyl choline의 함량은 저장동안 다른 지방질 성분보다 더욱 현저히 감소되었으며, 상대적으로 free fatty acid 및 lysophosphatidyl choline의 함량이 증가하였다.

• Journal of Nutrition and Health
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• 제34권8호
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• pp.833-842
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• 2001

The purpose of this study is to determine the effect of dietary proteins and fats on the hepatic histological changes, membrane stability, and drug-metabolizing enzyme activities during chemically induced rat hepatocarcinogenesis. Weanling Sprague-Dawley rats were fed the diet containing 20% casein or soy protein isolate and 15% perilla or corn oil for 10 weeks. Hepatocarcinogensis was initiated with diethylnitrosamine(DEN), and the rats were fed diets containing 0.02% 2-acetylaminofluorene(AAF) followed by 0.05% phenobarbital (PB). The scores of histological changes were decreased in treated rats fed soy protein diet compared to those find casein diet. Liver weights were significantly increased by AAF and PB treatment in rats fed casein diets in both oil groups. Glucose 6-phosphatase(G6Pase) activities, an index of membrane stability, were significantly reduced by AAF and PB treatment in rats find casein diets, and were lower in casein diet compared to soy protein diet groups. Especially, the activities were the highest in the rats fed soy protein-perilla oil diet. Lipid peroxide values also were increased by AAF and PB treatment in rats fed casein diet. Aniline hydroxylase activities were not influenced by protein and fat sources. Glutathione-dependent enzyme activities were increased by AAF and PB treatment. Linoleic and arachidonic acid content were increased in rats fed corn oil diet, and linolenic and eicosapentaenoic acid contents were increased in rats fed perilla oil diet. Our results suggest that soy protein isolate inhibit the abnormal histological changes in liver, possibly by maintaining the membrane stability during chemically induced rat hepatocarcinogenesis. Soy protein may be protective against the hepatocarcinogenesis induced by chemical carcinogen.

• Journal of Nutrition and Health
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• 제44권4호
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• pp.284-291
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• 2011

The purpose of the present study was to examine the effects of water extracts from red pepper seeds powder on antioxidative enzyme activities and oxidative damage in groups of rrats fed high-fat and high-cholesterol diets group (HFC). The Rrats were divided into the following five experimental groups which are : composed of a normal diet group, a high fat high cholesterol diet group, and a high fat high cholesterol diet group supplemented with different amounts contents (1%, 2% and 4%) of red pepper seeds powder water extracts supplemented groups (HFCW1, HFCW2 and HFCW4, respectively). Body weight gains and food intake were lower ofin the red pepper seed water extracts groups were lower than those inof the HFC group. Hepartic xanthine oxidase (XOD) activity was decreased in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic glutathione peroxidase (GSH-px) activitiyactivity was increased in the HFCW4 group compared to the HFC group. Hepatic superoxide radicals within the mitochondria and microsomes of cells were significantly reduced in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic hydrogen peroxide in the cytosol was significantly reduced in the HFCW3 and HFCW4 groups compared to the HFC group. Hepatic carbonyl values in the microsomes and mitochondria were significantly reduced in the HFCW4 group compared to the HFC group. Hepartic thiobarbituric acid reaction substance (TBARS) activity was decreased in the HFCW2 group compared to the HFC group. These results suggest that water extracts of red pepper seeds powder may reduce oxidative damage by activation of antioxidative defense systems in rats fed high fat-high cholesterol diets.

• 한국수산과학회지
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• 제44권5호
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• pp.470-477
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• 2011

This study reviewed the effect of the drying conditions on the production of biogenic amines and lipid oxidation in semi-dried Pacific saury Cololabis saira or Guamegi. The moisture content of the Guamegi ranged from $32.71{\pm}2.37$ to $45.9{\pm}2.60$ g/100 g. The respective ranges of the acid value (AV) and peroxide value (POV) were $1.39{\pm}0.40$ to $15.79{\pm}0.47$ mg KOH/g and $76.14{\pm}2.19$ to $282.84{\pm}2.34$ meq/kg on drying for 3 days. The AV and POV increased for up to 3 days of drying and the values differed according to the amount of sunlight and temperature. However, lipid oxidation was reduced in Guamegi manufactured using a cold-air drying method. The fatty acid composition and the biogenic amine content in Guamegi during drying did not differ significantly with the drying method or drying date. The main saturated, monoene and polyene fatty acids were palmitic acid, eicosenoic & erucic acids, and eicosapentaenoic & docosahexaenoic acids, respectively. At 16.67 to 71.89 mg/kg, the histamine content was higher than that of other biogenic amines and it increased significantly during drying. In conclusion, this study showed that the packaging and drying conditions of Guamegi products need to be improved to inhibit lipid oxidation and biogenic amine formation.

• 한국식품과학회지
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• 제42권1호
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• pp.14-20
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• 2010

금강밀과 Dark Northern Spring(DNS)밀의 제분 중 발생하는 기울과 배아로부터 추출한 기름(WBG oil)을 $5^{\circ}C$, 1700 Lux로 12일 동안 광산화시킬때 토코페롤, 카로티노이드, 인지질 함량 변화를 측정하고 이들과 WBG oil의 광산화 관련성을 평가하였다. 토코페롤, 카로티노이드, 인지질은 WBG oil의 광산화 중 분해되었으며 DNS밀 WBG oil이 금강밀 WBG oil에서보다 토코페롤의 분해가 빨랐으나, 카로티노이드와 인지질 분해 속도는 느렸다. WBG oil의 광산화 정도와 산화방지성분의 상관관계는 매우 높았으며 인지질이 WBG oil의 광산화에 가장 큰 영향을 나타내었다. 금강밀 WBG oil에 비해 리놀레산 함량이 낮고 올레산 함량이 높았던 DNS밀 WBG oil은 지방산 조성은 물론 인지질의 높은 함량과 낮은 분해 속도에 기인하여 높은 광산화안정성을 나타내었다. 본 결과는 빛의 존재하에서 DNS밀 WBG oil보다는 금강밀 WBG oil이 토코페롤 source로 사용될 수 있는 가능성을 보여주었다.

• 치위생과학회지
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• 제21권3호
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• pp.178-184
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• 2021

Background: As the importance of the esthetic function of teeth increases, the use of esthetic restoration materials and whitening treatment are increasing. The purpose of this study was to investigate the color change of esthetic restoration materials upon using staining and whitening toothpaste. Methods: Light curing (LC) packable composite resin, LC flowable resin, LC glass ionomer (GI), and self-curing GI specimens were colored in coffee or curry for three hours a day for seven days. After that, regular toothpaste, whitening toothpaste containing hydrogen peroxide, and whitening toothpaste containing activated charcoal were applied for three minutes three times a day for two weeks. Luminosity (L), chromaticity a (a), and chromaticity b (b) were measured using a spectrophotometer once a week. Results: In the coffee-colored group, the change in L^2*a^2*b² (E²) with time was significant (p=0.004), there was no difference for different toothpaste types (p=0.646), and there was significant difference (p<0.001) for different esthetic restorative materials. The change of E² in the curry-colored group was significant only for different esthetic restorative materials (p<0.001). In the coffee-colored group, the L, a, and b values of the light-curing GI showed greater change than other materials after staining and one week after whitening, turning dark, red, and yellow. In the curry-colored group, L did not differ for different materials and times, and a and b showed the greatest difference in light-curing GI after staining and one and two weeks after whitening. Conclusion: The use of whitening toothpaste for two weeks was not different from the use of general toothpaste in the removal of staining or whitening. Since light-curing GI is the most vulnerable to coloration, it is recommended that coloring by food chromogen should be explained in advance, before using light-curing GI for teeth restoration.