• Bulletin of the Korean Chemical Society
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• v.27 no.6
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• pp.909-917
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• 2006

2,2-Dimethyl-3,4-dialkoxy-substituted 6-aminobenzopyran analogues (eg., 7 and 8) were identified as prolyl 4-hydroxylase inhibitors via a screening process using HSC-T6 and LI 90 cells that express an immortalized rat hepatic stellate cell line and as part of a test of the type I collagen contents employing the ELISA method. A subsequent lead optimization effort based on solid-phase parallel synthesis led to the identification of 2,2-dimethyl-3,4-dialkoxy-substituted 6-aminobenzopyrans as potent inhibitors of prolyl 4-hydroxylase.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.880-885
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• 2014

Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chicks were raised on a floor for 8 weeks. On day 57, 600 healthy birds, with similar body weight, were selected and randomly assigned to three treatment groups (cage, floor-pen and free-range). The results showed that different feeding models had no effect on drip loss, cooking loss, moisture, crude protein, crude fat, crude ash, zinc and calorie contents in breast meat and moisture content in thigh meat. The free-range group had the lowest fat content in both breast and thigh meat, and the lowest calorie content in thigh meat. The firmness and toughness in both thigh and breast of the free-range group were the highest values (p<0.05). The crude protein, total collagen, zinc and iron contents in thigh meat and total collagen content in breast meat of the free-range group were significantly higher than those of the cage-feeding group (p<0.05). The meat sensory scores of flavor, chewiness and overall acceptability of both thigh and breast meat of the free-range group were significantly (p<0.05) better than those of the other two groups. Moreover, the current findings also indicate that the Taiwan game hens of the free-range feeding model displayed well-received carcass traits and meat quality, with higher scores for flavor, chewiness and overall acceptability for greater sensory satisfaction in both breast and thigh meat. In addition, the thigh meat contained high protein and total collage but low fat, offering a healthier diet choice.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1423-1429
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• 2019

Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.359-368
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• 2023

This study aims to explore the impact of Krill Oil (KO, Superba^TM Boost) on skin moisturization regulation. The research involved five groups: an intact control, a reference group (L-AA 100 mg/kg), and KO groups (400, 200, and 100 mg/kg), each comprising ten mice. Oral administration was conducted for 8 weeks (56 days), during which changes in body weight, hyaluronan, collagen type 1 (COL1), transforming growth factor-β1 (TGF-β1), ceramide, and water contents were analyzed in dorsal back skin tissue. Real-time PCR was employed to assess gene expression related to hyaluronic acid synthesis (HAS1, HAS2, HAS3), COL1 synthesis (COL1A1 and COL1A2), and TGF-β1. Results demonstrated that KO administration significantly increased hyaluronan content, hyaluronic acid synthesis (HAS1, HAS2, HAS3), COL1 content, COL1 synthesis (COL1A1 and COL1A2), TGF-β1 content, TGF-β1 mRNA expression, ceramide content, and water content in a concentration-dependent manner compared to the intact control. Importantly, no discernible disparities were noted between the KO and L-AA groups, even though they received equivalent oral dosages. This study accentuates the potential utility of exogenous KO in the regulation of skin moisture, thus positioning it as a promising avenue for the development of nutricosmetics. Future research endeavors should delve into the role of KO in safeguarding against both intrinsic and extrinsic aging-related skin manifestations, as well as its potential to ameliorate skin wrinkles, in conjunction with its moisturizing attributes.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.544-550
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• 2015

In order to determine the material characteristics of pork rinds according to the breeds, the chemical composition, color, pH, collagen contents, shear force, fatty acid and amino acid contents of pork rinds were investigated. White pork rinds (WPR) and black pork rinds (BPR) were evaluated before and after heating to compare the differences between breeds and the effects of heating treatment. In the chemical composition test, the respective moisture contents for WPR and BPR before heating were 49.90% and 53.75% but increased to 60.75% and 61.09% after heating. The test for crude protein and crude fat contents showed lower values after heating but WPR was higher than BPR. In the color test, the L value decreased rapidly with heating, dropping from 68.75 to 45.11 in WPR and from 67.22 to 49.64 in BPR. WPR had a higher L value and a lower a value than BPR before heating but had a higher L value and a lower a value than WPR after heating. pH was significantly higher in WPR than BPR regardless of heating (p<0.05). The collagen content for WPR and BPR was 10.38 g/100 g and 11.54 g/100 g but increased to 12.00 g/100 g in WPR and decreased to 11.40 g/100 g in BPR after heating. The shear force of 26.14 kgf in WPR was significantly higher than 12.89 kgf in BPR before heating (p<0.05), but the values decreased significantly after heating in both WPR and BPR. Linoleic acid in WPR was 17.29%, which was higher than 15.13% in BPR. The USFA for BPR was also higher than WPR. In amino acid composition, the EAA contents in WPR was 7,190 mg%, which was higher than 5,520 mg% in BPR.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.726-735
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• 2009

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades ($1^{++}$, $1^+$, 1, 2 and 3). The WBS values of chuck cut in $1^{++}$, $1^+$ and 1 quality grade groups were 5.47 (kg/0.5 $inch^2$), 5.46 (kg/0.5 $inch^2$) and 6.54 (kg/0.5 $inch^2$), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 $inch^2$) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 ${\mu}m$) of $1^{++}$ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of $1^{++}$ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the $1^{++}$, $1^+$, and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of $1^{++}$ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.35 no.4
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• pp.63-74
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• 2022

Objectives : Skin aging is generally characterized by wrinkles, sagging, loss of elasticity roughness, pigmentation and dryness. This changes is caused by reducing the elements constituting the extracellular matrix contributing to the physiological properties of the skin, such as collagen fiber, elastic fiber, and hyaluronic acid. Adequate skin hydration is important to maintain normal skin function and reduce skin aging. The present study is objective to observe skin moisturizing effects of Unripe apple(UA, Immature fruit of Malus pumila Mill) in vivo and its underlying molecular mechanisms. Methods : ICR mice were orally administerd UA(100, 200 and 400mg/kg/day) for 8 weeks, and skin water contents and the expression of transforming growth factor (TGF)-𝛽1, ceramide, hyaluronan and collagen type I(COL1) were measured in dorsal back skin of the mice. Gene expression of hyaluronan synthase(HAS1, HAS2, HAS3), collagen synthase(COL1A1, COL1A2) and TGF-𝛽1 were also determined by realtime RT-PCR. Results : Skin water contents and the expression of TGF-𝛽1, ceramide, COL1 and hyaluronan were significantly increased in UA group(100, 200 and 400mg/kg/day) compared to vehicle control. The mRNA expression of HAS isoform(HAS1, HAS2, HAS3), COL1A1, COL1A2, and TGF-𝛽1 were also significantly increased by UA. Conclusions : UA has skin moisturizing effects and enhancement activities in skin function related components(COL1, hyaluronan, ceramide and TGF-𝛽1). These results suggested that UA can be a developing candidate for developing alternative skin protective agent or functional food ingredient.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.38-42
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• 2000

Thig study was conducted to get a knowledge on chemical components of the cooked tuna bones (skipjack tuna bone and yellowfin tuna bone) as a food resource. The crude protein of tuna bone was around $29{\%}$ on the dry basis. The imino acid content (193 imino acid residues /1,000 amino acid residues) of collagen extracted from yellowfin tuna bone was higher than that (173 imino acid residues /1,000 amino acid residues) of collagen extracted from skipjack tuna bone, however, it was lower than that of collagen extracted from animal bone. The content and the ratio of unsatuated fatty acids in lipid extracted from yellowfin tuna bone were higher than those of lipid extracted from skipjack tuna bone, but they were lower than those of squid viscera oil. The contents of calcium and phosphorus as the major components of the tuna tone were 36.5 g and 17.2 g in 100 g ash in the skipjack, respectively, and 38.0 g and 18.7 g in 100 g ash in the yellowfin, respectively. It was concluded from these results that tuna bones could be effectively utilized as a mineral source.

• Animal Bioscience
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• v.34 no.9
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• pp.1514-1524
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• 2021

Objective: This study investigated the meat quality characteristics, endogenous proteolytic enzymes, collagen content, and myosin heavy chain (MyHC) isoforms of different muscles of Thai native cattle (TNC). Methods: Infraspinatus (IF), Longissimus thoracis (LT), and Supraspinatus (SS) muscles were obtained from two TNC breeds, Kho-Lan (KL, n = 7) and Kho-Isaan (KI, n = 7). The muscle and meat characteristics of TNC breeds and their relationship with MyHC expression were examined. Results: Three MyHC isoforms namely MyHC I, MyHC IIa, and MyHC IIx were detected in the muscles. The KL had higher (p<0.05) MyHC IIx than the KI. The IF muscle had higher (p<0.05) MyHC I compared to other muscles. The LT muscle had the least MyHC I. The LT had higher (p<0.05) MyHC IIx than the IF and SS muscles. The IF presented the least MyHC IIx. The KL had higher (p<0.05) lightness and moisture content and lower crude protein, redness, cooking loss, shear force, and calpastatin than the KI. The glycogen, total collagen, soluble collagen, crude protein, ash contents, and troponin T degradation product of IF and SS were lower (p<0.05) than that of LT. Ether extract in LT was lower (p<0.05) than that of IF and SS. The percentage of MyHC I, MyHC IIa, and MyHC IIx were significantly correlated with muscle and meat characteristics of TNC. Conclusion: These results suggest that the differences in the MyHC isoforms may partly account for the variation in meat quality between breeds and among muscles of TNC.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.67-72
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• 1998

As a part of basic investigation for utilizing by-products derived from seafood processing as a food source, a chemical characteristics of fish bones (cod bone, Alaska pollack bone, yellowfin sole bone, hoki bone, conger eel bone and mackerel bone) were investigated. The crude protein (40.7% on the dry basis) and collagen contents (5.86%, on the dry basis), imino acid composition (189 residues/1,000 residues) of hoki bone were higher than those of the other fish bones, but were lower than those of the animal bone. The crude lipid contents and EPA and DHA compositions of yellowfin sole, conger eel and mackerel bones were $22.8{\sim}43.9%$ on the dry basis and $15.6{\sim}23.8%$, respectively and were lower than those of squid viscera. The major ash components of the fish bones were found to be calcium and phosphorus and the contents in 100 g crude ash were $37.1{\sim}38.6%$ and $18.0{\sim}18.5%$ respectively. The calcium and phosphorus contents in 100 g crude ash of cod and Alaska pollack bones were more than those of the animal bones, as well as the others. It may be concluded, front these results, hoki bone can be effectively utilized as a processing materal of collagen or gelatin and cod and Alaska pollack bones as a calcium source.