• 한국식생활문화학회지
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• 제31권5호
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• pp.457-464
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• 2016

This study was conducted to assess the quality characteristics and antioxidant activity of Yanggaeng prepared with different concentrations of blackcurrant powder (0, 1.5, 3, and 4.5%). The moisture content ranged from 41.95% to 45.38%, exhibiting no significant differences between the groups. The pH gradually decreased with increasing levels of blackcurrant powder. The lightness (L) value decreased while redness (a) value increased with an increasing amount of blackcurrant powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test revealed no significant differences in surface color, smell, taste, and overall acceptability scores between the control and 3% added groups. The total polyphenol contents and total anthocyanin contents were 7.58~54.88 mg GAE/100 g and 0.00~4.20 mg C3G/100 g), respectively, which increased proportionally with increasing levels of blackcurrant powder. The antioxidant activity measured based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) were significantly higher in treatment groups than the control and increased as the concentration of blackcurrant powder increased. From the above results, blackcurrant powder up to 3% can be incorporated into Yanggaeng to satisfy taste and functional needs for consumers.

• Clinical Nutrition Research
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• 제12권1호
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• pp.54-64
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• 2023

A systematic review and meta-analysis were designed to summarize studies conducted on the effects of raspberry and blackcurrant consumption on blood pressure (BP). Eligible studies were detected by searching numerous five online databases including PubMed, Scopus, Web of Science, Cochrane Library, and Google Scholar, until December 17, 2022. We pooled the mean difference and its 95% confidence interval (CI) by applying a random-effects model. Overall, the impact of raspberry and blackcurrant on BP was reported in ten randomized controlled trials (RCTs) (420 subjects). Pooled analysis of six clinical trials revealed that raspberry consumption has no significant reduction in systolic blood pressure (SBP) (weighted mean differences [WMDs], -1.42; 95% CI, -3.27 to 0.87; p = 0.224) and diastolic blood pressure (DBP) (WMD, -0.53; 95% CI, -1.77 to 0.71; p = 0.401), in comparison with placebo. Moreover, pooled analysis of four clinical trials indicated that blackcurrant consumption did not reduce SBP (WMD, -1.46; 95% CI, -6.62 to 3.7; p = 0.579), and DBP (WMD, -2.09; 95% CI, -4.38 to 0.20; p = 0.07). Raspberry and blackcurrant consumption elicited no significant reductions in BP. More accurate RCTs are required to clarify the impact of raspberry and blackcurrant intake on BP.

• 대한화장품학회지
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• 제46권4호
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• pp.403-413
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• 2020

유용한 미생물을 탐색하던 중, 제주도의 전통발효식품에서 화장품소재로 활용이 가능한 Saccharomycopsis fibuligera을 분리하였다. 본 연구에서는 안토시아닌 배당체를 많이 함유한 블랙커런트추출물(blackcurrant fruit extract, BE)을 S. fibuligera로 발효시켰다. 블랙커런트추출물(BE)과 발효된 블랙커런트추출물(fermented blackcurrant fruit extract, FBE)의 성분 분석을 위해 HPLC분석을 실시하였다. 그 결과, delphinidin과 cyanidin의 생물전환을 확인할 수 있었다. 블랙커런트추출물(BE)과 발효된 블랙커런트추출물(FBE)의 항산화 효능을 검증하기 위해 DPPH 및 ABTS 라디칼소거활성을 수행하였다. 또한 항염증 효능을 확인하기 위해 LPS(lipopolysaccharide)로 염증반응을 유도시킨 RAW 264.7 대식세포에서의 Nitric Oxide (NO)생성 저해력과 western blot분석을 통한 염증관련 단백질 iNOS와 COX-2의 발현 저해를 확인하였다. 그 결과, 발효된 블랙커런트추출물(FBE)은 항산화 및 항염증 효과를 가지고 있어 화장품을 위한 효과적인 원료로 사용 가능할 것으로 사료된다.

• 한국식품영양과학회지
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• 제45권8호
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• pp.1122-1129
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• 2016

본 연구에서는 아로니아, 블랙커런트, 마키베리의 생리활성을 비교하기 위하여 총폴리페놀, 총플라보노이드, 총안토시아닌 함량, DPPH radical 소거능, ABTS radical 소거능, FRAP 활성, 환원력, tyrosinase 저해 효과, 아질산염 소거능 등을 측정하였다. 총폴리페놀 함량은 마키베리가 73.66 mg GAE/g으로 가장 높게 나타났고 그다음으로 아로니아 59.26 mg GAE/g, 블랙커런트 43.70 mg GAE/g 순이었다. 총플라보노이드 함량도 같은 경향을 나타내어 마키베리 28.08 mg/g, 아로니아 24.26 mg/g, 블랙커런트 16.82 mg/g 순으로 나타났으며, 총안토시아닌 함량은 마키베리가 12.82 mg/g으로 가장 높았고, 아로니아와 블랙커런트가 각각 9.52 mg/g과 8.95 mg/g으로 유의적인 차이를 보이지 않았다. 마키베리는 DPPH 및 ABTS radical 소거능, FRAP, 환원력에서 유의적으로 높은 활성을 나타내었고, 시료 농도 5 mg/mL에서는 양성대조군으로 사용한 ascorbic acid보다 우수한 효과를 보여주었다. 그다음으로는 아로니아가 우수한 활성을 보였으며 블랙커런트는 대부분의 기능성 실험 결과 가장 낮은 활성을 나타내었다. 이상의 결과를 종합하여 볼 때 마키베리는 천연 항산화제 및 건강 기능성 식품재료로서의 활용 가능성이 매우 높을 것으로 생각된다.

• 한국식품과학회지
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• 제53권5호
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• pp.561-569
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• 2021

본 연구를 통하여 블랙커런트 추출물의 섭취가 제 2형 당뇨동물 모델인 db/db 마우스에서 혈당 개선 및 사구체 확장, 신장 섬유증, 염증을 억제하여 당뇨병성 신병증을 개선했다는 것을 입증했다. 제 2형 당뇨병 db/db 마우스에서 블랙커런트 추출물의 섭취가 인슐린 저항성 및 신장 기능 장애와 같은 당뇨병 관련 대사 장애를 개선하고, 당뇨병성 신병증에 있어 신장 염증 및 신장 섬유증을 현저하게 약화시켰다는 것을 보여주었다. 결론적으로, 이러한 연구 결과는 블랙커런트 추출물이 신장 섬유증, 염증 및 이에 따른 당뇨병성 신병증의 예방에 중요한 역할을 할 수 있다는 증거를 제공한다. 따라서 당뇨병 관련 신기능 장애에 대한 블랙커런트 추출물의 보호 역할은 당뇨병성 신병증 개선 건강성 식품 개발에 대한 새로운 통찰력을 제공 할 수 있다.

• Journal of Animal Science and Technology
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• 제64권6호
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• pp.1245-1258
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• 2022

This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For short-term toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.

• 한국식품과학회지
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• 제39권4호
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• pp.390-399
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• 2007

국내산 캠벨포도를 이용한 포도주의 품질을 개선하기위하여 머루, 블루베리, 복분자, 블랙커런트 등을 첨가하여 포도주를 제조하였다. 캠벨포도주의 색상은 이들 과실의 첨가에 의하여 많이 짙어지고 색이 좋아짐을 확인하였다. 복분자와 블랙커런트를 첨가하였을 경우 L값이 34에서 $6{\sim}13$으로 낮아졌으며 Q값도 54에서 $36{\sim}46$으로 낮아져 외국산 포도주의 검붉은 색과 거의 비슷한 색깔을 뗬다. 머루와 블루베리의 첨가 역시 캠벨포도주의 색을 짙게 하였으나 복분자나 블랙커런트보다는 그 효과가 미치지 못하였다. 또한 블랙커런트와 복분자의 첨가에 의하여 캠벨 포도주의 폴리페놀함량은 크게 높아졌는데 15일간의 발효 후 캠벨포도주의 경우 1.02 mg/mL의 폴리페놀을 함유한 반면 캠벨포도에 $15^{\circ}Brix$ 블랙커런트를 20% 첨가한 포도주의 경우 1.87 mg/mL로 폴리페놀함량이 크게 높아짐을 확인하였다. 관능검사 결과 역시 캠벨은 다른 포도 품종에 비하여 가장 낮은 품질특성을 나타냈지만 캠벨에 복분자, 블랙커런트, 머루 등을 첨가함으로써 색, 향, 맛 그리고 기호도 등 모든 면에서 포도주의 품질이 크게 개선이 됨을 확인하였다.

• 한국축산식품학회지
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• 제38권4호
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• pp.737-748
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• 2018

We evaluated the physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder (OSP) and blackcurrant fruit powder (BFP). The experimental design included seven treatments: a control (ascorbic acid 0.1%), T1: OSP 0.3%, T2: OSP 0.6%, T3: BFP 0.3%, T4: BFP 0.6%, T5: OSP 0.15%+BFP 0.15%, and T6: OSP 0.3%+BFP 0.3%. The OSP was higher in both polyphenol and flavonoid contents compared to BFP (p<0.05). The moisture and ash contents of all Tteokgalbi samples with a large amount of added natural antioxidant powder (0.6%) were higher than those with small amounts of added antioxidant (0.3%). The cooking loss and water holding capacity were outstanding in the T2 treatment compared to the others (p<0.05). The lightness, redness, and yellowness values were reduced on the addition of 0.6% antioxidant powder (p<0.05). The springiness and cohesiveness values of the Tteokgalbi samples were higher for the 0.3% addition than the control and 0.6% addition (p<0.05). The Tteokgalbi samples with natural antioxidants showed similar sensory attribute scores compared to the control. The pH values reduced as the BFP increased (p<0.05), and the total microbial count increased after OSP addition. The 2-thiobarbituric acid reactive substance values of the samples treated with OSP were significantly lower than the control after day 10 (p<0.05). As a result, the addition of OSP or BFP did not have a significant negative influence on the quality characteristics of Hanwoo Tteokgalbi. In particular, the addition of 0.6% OSP was effective in increasing water retentivity and inhibiting lipid oxidation.

• Nutrition Research and Practice
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• 제10권5호
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• pp.494-500
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• 2016

BACKGROUND/OBJECTIVES: Evidence indicates that berry anthocyanins are anti-atherogenic, antioxidant, and anti-inflammatory. However, berries differ vastly in their anthocyanin composition and thus potentially in their biological and metabolic effects. The present study compared hypolipidemic, antioxidant, and anti-inflammatory properties of blueberry (BB), blackberry (BK), and blackcurrant (BC) in a diet-induced obesity (DIO) mouse model. MATERIALS/METHODS: Male C57BL/6J mice were fed a high fat (HF; 35% fat, w/w) control diet or a HF diet supplemented with freeze-dried 5% BB, 6.3% BK or 5.7% BC for 12 weeks (10 mice/group) to achieve the same total anthocyanin content in each diet. Plasma lipids, antioxidant status and pro-inflammatory cytokines were measured. The expression of genes involved in antioxidant defense, inflammation, and lipid metabolism was determined in the liver, epididymal adipose tissue, proximal intestine, and skeletal muscle. Histological analysis was performed to identify crown-like structure (CLS) in epididymal fat pads to determine macrophage infiltration. RESULTS: No differences were noted between the control and any berry-fed groups in plasma levels of liver enzymes, insulin, glucose, ferric reducing antioxidant power, superoxide dismutase, and tumor necrosis factor ${\alpha}$. However, BK significantly lowered plasma triglyceride compared with the HF control and other berries, whereas BC significantly reduced F4/80 mRNA and the number of CLS in the epididymal fat pad, indicative of less macrophage infiltration. CONCLUSIONS: The present study provides evidence that BB, BK and BC with varying anthocyanin composition differentially affect plasma lipids and adipose macrophage infiltration in DIO mice, but with no differences in their antioxidant capacity and anti-inflammatory potential.

• Journal of Microbiology and Biotechnology
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• 제20권11호
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• pp.1555-1562
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• 2010

Development of the strain and the fermentation process of Hansenula polymorpha was implemented for the production of ${\gamma}$-linolenic acid ($GLA,\;C18:3{\Delta}^{6,9,12}$), an n-6 polyunsaturated fatty acid (PUFA) that has been reported to possess a number of health benefits. The mutated ${\Delta}^6$-desaturase (S213A) gene of Mucor rouxii was expressed in H. polymorpha under the control of the methanol oxidase (MOX) promoter. Without the utilization of methanol, a high-cell-density culture of the yeast recombinant carrying the ${\Delta}^6$-desaturase gene was then achieved by fed-batch fermentation under glycerol-limited conditions. As a result, high levels of the ${\Delta}^6$-desaturated products, octadecadienoic acid ($C18:2{\Delta}^{6,9}$), GLA, and stearidonic acid ($C18:4{\Delta}^{6,9,12,15}$), were accumulated under the derepression conditions. The GLA production was also optimized by adjusting the specific growth rate. The results show that the specific growth rate affected both the lipid content and the fatty acid composition of the GLA-producing recombinant. Among the various specific growth rates tested, the highest GLA concentration of 697 mg/l was obtained in the culture with a specific growth rate of 0.08 /h. Interestingly, the fatty acid profile of the yeast recombinant bearing the Mucor ${\Delta}^6$-desaturase gene was similar to that of blackcurrant oil, with both containing similar proportions of n-3 and n-6 essential fatty acids.