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Quality Characteristics and Palatability of Ground Pork Meat Containing Lotus Leaf and Root Extracts (연잎 및 연근 추출물을 함유한 분쇄돈육의 품질 특성 및 기호성)

  • Lee, Kyung-Soo;Kim, Ju-Nam;Jung, In-Chul
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.6
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    • pp.851-859
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    • 2012
  • This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

Protective Effects of Extracts of Hovenia dulcis Thunb on Hepatotoxicity in Carbon Tetrachloride Intoxicated Rats (지구자나무 추출물이 사염화탄소로 유발된 흰쥐의 간손상에 미치는 영향)

  • 김옥경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1260-1265
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    • 2001
  • This study was performed to investigate the protective effects of Hovenia dulcis Thunb on hepatotoxicity in carbon tetrachloride-intoxicated rats. Male Sprague-Dawley rats (220~240 g) were used as experimental groups, which were divided into 7 groups; Control group, $CCl_4$-treated group, hexane fraction pretreated and $CCl_4$-treated group, chloroform fraction pretreated and $CCl_4$-treated group, ethylacetate fraction pretreated and $CCl_4$-treated group, butanol fraction pretreated and $CCl_4$-treated group, $H_2O$ fraction pretreated and $CCl_4$-treated group. After 6 days, the activities of aminotransferase, contents of cholesterol, TG and hepatic lipid peroxide content in chloroform fraction pretreated and $CCl_4$-treated group were significantly decreased (p<0.05) compared to the only $CCl_4$-treated group. The content of glutathione and activities of GST in chloroform fraction pretreated and $CCl_4$-treated group were also significantly increased (p<0.05) compared to the only $CCl_4$-treated group. In addition, activities of SOD, catalase and GSH-Px in chloroform fraction pretreated and $CCl_4$-treated group were significantly decreased (p<0.05) compared to the only $CCl_4$-treated group. These results indicated that the chloroform fraction of Hovenia dulcis Thunb methanol extract showed hepatoprotective effect in carbon tetrachloride-intoxicated rats.

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Quality Characteristics of Jocheong Containing Various Level of Letinus edodes Extracts (표고버섯 추출액을 이용한 조청의 품질특성)

  • Park, Jung-Suk;Na, Hwan-Sik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.7
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    • pp.1082-1090
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    • 2005
  • Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Cutlet (넙치(Paralichthys olivaceus) 커틀렛 제품의 제조 및 품질특성)

  • YOON, Moon-Joo;LEE, Jae-Dong;KWON, Soon-Jae;PARK, Si-Young;KONG, Cheong-Sik;JOO, Jong-Chan;KIM, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
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    • v.27 no.3
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    • pp.625-633
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    • 2015
  • Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

The Protective Effect of Orally Ingested Korean Red Ginseng on the Noise Induced Hearing Loss in Mice (마우스에서 고려 홍삼의 구강내 섭취를 통한 소음성 난청의 예방효과)

  • Ahn, Joong-Ho;Kim, Tae-Soo;Chung, Hana;Lee, Na-Young;Chung, Jong-Woo
    • Journal of Ginseng Research
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    • v.33 no.2
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    • pp.104-110
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    • 2009
  • It is well known that the saponin of Korean red ginseng (KRG) has an anti-oxidant effect and could suppress the accumulation of lipid peroxidation. The aim of the present study was to observe the inhibitory effect of KRG on mice with noise-induced hearing loss, and to determine its optimal dose. BALB/c mice with a normal hearing level and normal Preyer's reflexes were used in the study. The mice in the permanent-threshold-shift (PTS) group were exposed to noise (120-dB SPL, white noise band) in a noise booth for 3 h a day, for three consecutive days. The mice in the experimental group were given heat-processed red-ginseng extract (50 mg/kg, 100 mg/kg, and 200 mg/kg), and those in the control group were given normal saline alone during their noise exposure. The mice in the temporary-threshold-shift (TTS) group were exposed to noise (120 dBSPL, white noise band) in a noise booth for 3 h. The mice in the experimental group were given heat-processed red-ginseng extract (50 mg/kg, 100 mg/kg, and 200 mg/kg), and those in the control group were given normal saline alone before their noise exposure. The hearing levels of the mice were measured through auditory brainstem response (ABR) immediately and I, 3, 5, 7, and 14 days after their noise exposure. Cochleae were removed from the mice 14 days after their noise exposure. lmmunochemical and immunofluorescent staining were performed to observe the expression of 8-oxoG in cochlea. In the PTS group, the hearing function of the mice in all the groups was not recovered after their noise exposure. In the TTS group, however, the hearing function of the mice in all the groups was recovered within 14 days. Reduced hearing impairment and early recovery were observed in the mice that were given 200 mg/kg KRG, and early recovery was observed in the mice that were given 100 mg/kg KRG The immunopositive staining of 8-oxoG was detected in the stria vascularis in the control group but was diminished in the mice that were given 200 mg/kg KRG The ingestion of more than 100 mg/kg KRG demonstrated a protection and recovery effect on the noiseinduced-TTS group. Since KRG has been reported to be a safe compound even up to hundreds of mg/kg, a higher concentration of it may effectively protect and recover TTS.

Development of Cosmetic Ingredient by Fermented Paprika Juice (파프리카 발효즙의 화장품 소재개발 연구)

  • Bae, Soo Jung;Song, Min Hyeon;Oh, Jung Young;Bae, Jun Tae;Kim, Jin Hwa;Lee, Geun Soo
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.44 no.2
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    • pp.117-124
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    • 2018
  • In this study, cosmetic materials were developed using a new method of making juice through the fermentation of raw natural materials with microorganisms in order to supplement the advantages and disadvantages of an organic solvent extraction method and a microbial fermentation method. The natural products were selected from two colors (red, green) of paprika known to be rich in various colors and vitamins. The microorganisms used for fermentation were fermented by inoculating paprika with lactic acid bacteria (Lactobacillus plantarum) having sugar-hydrolyzed ability. First, we investigated the changes of physiologically active substances of two kinds of paprika juice and two kinds of fermented paprika juice. Total phenols content and total flavonoids content were higher in the fermented paprika juice than in the paprika juice, and especially in the fermented red paprika juice. Free radical scavenging effect and lipid peroxidation inhibitory effect were also showed an excellent antioxidative effect on paprika fermented juice, among which the effect of red paprika fermentation juice was the highest. The expression of MMP-1 in fermented red paprika juice with high antioxidant activity was inhibited by concentration-dependent expression of MMP-1 mRNA and MMP-1 protein. In the glycation experiments with aging, the anti-glycation effect of fermented paprika juice was highly inhibited by the production of advanced glycation end-products (AGEs), which was closely related to the antioxidant effect. In addition, the activity of senescence-associated ${\beta}$-galactosidase (SA-${\beta}$-gal), an indicator of cell senescence, was measured using human dermal fibroblast (HDF). The results showed that the cell senescence was inhibited when the cells were treated with fermented paprika juice. In conclusion, fermented paprika juice using lactic acid bacteria showed better antioxidative and anti-aging effects than paprika juice. Among them, fermented red paprika juice has the best antioxidant and anti-aging effect and can be applied as natural new material of antioxidant and anti-aging.

Analysis and comparison of general compositions, amino acids, fatty acids and collagen of abalone harvested in three different regions in Korea (한국에서 생산되는 전복의 영양성분 비교 분석)

  • Li, Jinglei;Kim, Bo-Sub;Kang, Seong-Gook
    • Food Science and Preservation
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    • v.20 no.4
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    • pp.441-450
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    • 2013
  • In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jeju Island in Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated. The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents were higher. The general compositions and mineral contents also presented fluctuation among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged from 93.16 to 127.02 mg/g, which was lower than the amino acid content of the abalone body of approximately 145 mg/g. However, the free amino acids level in the abalone viscera ranged from 16.81 to 20.10 mg/g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mg/g. The fatty acid analysis revealed that while the saturated fatty acid percentages in the abalone body were higher than in the abalone viscera, the percentages of the monoenoic and polyenoic fatty acids of the body were significantly lower. The body of the abalone harvested in Wando contained the highest level of collagen ($2.26{\pm}0.46mg/g$), followed by the abalone harvested in Jeju Island and Heuksando. The abalone viscera contained much lower collagen, which ranged from $0.37{\pm}0.15mg/g$ to $0.20{\pm}0.03mg/g$. The results of this study will provide useful information for the future research of abalone.

Studies on the Nucleotide composition of ribonucleic acid in the mid-intestinal gland (liver) of marine shell-fishes (해산패류(海産貝類)(6종(種))의 중장선(中腸腺)(간(肝)) RNA의 nucleotide 조성(組成)에 관(關)한 연구(硏究))

  • Kim, Hyeong-Su
    • Applied Biological Chemistry
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    • v.5
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    • pp.23-31
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    • 1964
  • Six species of marine shell-fishes were subjects in this study. The content of RNA and DNA in mid-intestinal glands (liver) was determined and RNA was also extracted from above materials by phenol method and their nucleotide compositions were analysed by ion exchange column chromatography. C; citidylic acid, A; adenylic acid, G; guanylic acid, U; uridylic acid, Pu; purine nucleotide, Py; pyrimidine nucleotide 1) Their RNA and DNA content was summarized in the next table.(mg/100mg of lipid free powder) Materials RNA DNA RNA/DNA Meretrix meretrix Susoria (Gmelin) 6.82 0.82 6.5 Anadara(scapharea) inflata(Reeve) 4.62 0.70 6.6 Ostrea(crassostrea) gigas Thunberg 8.74 1.03 8.5 Turbo cornutus Solander 2.16 0.60 3.6 Haliotis gigantea Gmelin 7.02 0.22 36.0 2) Their RNA nucleatide compositions was summaries in following tabe. Materials/RNA nucleotide G+C/A+U G+U/A+C Pu/Py Meretrix meretrix Susoria(Gmelin) 1.12 1.36 1.08 Venerupis philippinarum (Adoms et Reeve) 1.15 1.31 1.13 Anadara(scapharea) inflata(Reeve) 0.97 1.26 1.02 Ostrea (crassostrea) gigas Thunberg 1.51 1.34 1.31 Turbo cornutus Solander 1.37 1.29 1.03 Haliotis gigantea Gmelin 1.33 1.46 1.22 In six species of marine fishes examined, Pu/Py and G+C/A+U ratios of RNA vary in respective wide ranges of 1.02-1.31, 0.97-1.51, while G+U/A+C ratio in the range of 1.26-1.46, not far from 1.3. This G+U/A+C ratio seems to be specific in this species.

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Preparation of $^{99m}Tc-HYNIC-PEG-liposomes$ for Imaging of the Focal Sites of Infection (농양 진단을 위한 $^{99m}Tc-HYNIC-PEG-liposomes$의 제조)

  • Hong, Jun-Pyo;Awh, Ok-Doo;Kim, Hyun-Suk;Lee, Eun-Sook;Lee, Tae-Sup;Choi, Tae-Hyun;Choi, Chang-Woon;Lim, Sang-Moo
    • The Korean Journal of Nuclear Medicine
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    • v.36 no.6
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    • pp.333-343
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    • 2002
  • Purpose: A new linker, hydrazino nicotinamide (HYNIC), was recently introduced for labelling of liposome with $^{99m}Tc$. In this study we synthesized HYNIC derivatized PEG (polyethylene glycol)-liposomes radiolabeled with $^{99m}Tc$. Materials and Methods: In order to synthesize HYNIC-DSPE (distearoyl phosphatidyl ethanolamine) which is a crucial component for $^{99m}Tc$ chelation, first of all succinimidyl 6-BOC-hydrazinopyridine-3-carboxylic acid was synthesized from 6-chloronicotinic acid by three sequential reactions. A DSPE derivative of succinimidyl 6-BOC-hydrazinopyridine-3-carboxylic acid was transformed into HYNIC-DSPE by HCI/dioxane. HYNIC-PEG-liposomes were prepared by hydration of the dried lipid mixture of EPC (egg phosphatidyl choline): PEG-DSPE : HYNIC-DSPE:cholesterol (1.85:0.15:0.07:1, molar ratio). The HYNIC-PEG-liposomes were labeled with $^{99m}Tc$ in the presence of $SnCl_2{\cdot}2H_2O$ (a reducing agent) and tricine (a coligand). To investigate the level of in vivo transchelation of $^{99m}Tc$ in the liposomes, the $^{99m}Tc$-HYNiC-PES-liposomes were incubated with a molar excess of DTPA, cysteine or glutathione solutions at $37^{\circ}C$ for 1 hour. The radiolabeled liposomes were also incubated in the presence of human serum at $37^{\circ}C$ for 24 hours. Results: 6-BOC-hydrazinopyridine-3-carboxylic acid was synthesized with 77.3% overall yield. The HYNIC concentration in the PEG-coated liposome dispersion was 1.08 mM. In condition of considering the measured liposomal size of 106 nm, the phospholipid concentration of $77.5\;{\mu}mol/m{\ell}$ and the liposomal particle number of $5.2{\times}10^{14}$ liposomes/ml, it is corresponded to approximate 1,250 nicotinyl hydrazine group per liposome in HYNIC-PEG-liposome. The removal of free $^{99m}Tc$ was not necessary because the labeling efficiency were above 99%. The radiolabeled liposomes maintained 98%, 96% and 99%, respectively, of radioactivity after incubation with transchelators. The radiolabeled liposomes possessed above 90% of the radioactivity in serum. Conclusion: These results suggest that the HYNIC can be synthesized easily and applied in labelling of PEG-liposomes with $^{99m}Tc$.

Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe (날치알을 첨가한 무말랭이 김치의 이화학적 성분 및 발효양상)

  • Jang, Mi-Soon;Park, Hee-Yeon;Nam, Ki-Ho;Kim, Min Jeong
    • Korean Journal of Food Science and Technology
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    • v.46 no.5
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    • pp.566-574
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    • 2014
  • This study was conducted to compare the physicochemical composition and fermentation conditions of sliced, dried radish kimchi with flying fish roe (DFFR). The levels of crude protein, crude lipid, and crude ash in DFFR were higher than those in sliced, dried radish kimchi without flying fish roe (control). DFFR also contained higher levels of Fe and Ca, compared to the control. The inosine monophosphate (IMP) content of DFFR and control was 5.63 and 2.64 mg/100 g, respectively. The polyunsaturated fatty acid and DHA contents in DFFR were approximately 5 and 23 times higher than those in the control, respectively. The major free amino acids contained in these samples were arginine, proline, alanine, leucine, and valine. The number of cells belonging to the Leuconostoc species in DFFR was higher than that in the control. In sensory evaluation studies, DFFR scored the highest in terms of appearance, flavor, taste, and texture.