• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.501-509
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• 2012

The dietary intake of whole grains is known to reduce the incidence of chronic diseases such as obesity, diabetes, cardiovascular disease, and cancer. In our previous study, hog millet (HM, $Panicum$ $miliaceum$ L.) water extract showed the highest anti-lipogenic activity among nine cereal types in 3T3-L1 cells. In this study, the effect of hog millet water extract on hepatic steatosis and lipid metabolism in mice fed a high fat diet was investigated. Mice were fed a normal-fat diet (ND), high-fat diet (HFD) or HFD containing 1% or 2% (w/w) HM for 7 weeks. Body weight and food intake were monitored during the study period. Insulin resistance by homeostasis model assessment (HOMA-IR), fasting lipid profile, hepatic fatty acid metabolism-related gene expression determined, and intraperitoneal glucose tolerance test (IGTT) were performed at the study's end. The results indicated that 1% and 2% HM diets effectively decreased liver weights, blood TG and T-cholesterol levels (p<0.05), while the HDL-cholesterol level was increased (p<0.05) compared to HFD-induced steatotsis mice. Hepatic lipogenic-related gene ($PPAR{\alpha}$, L-FABP, and SCD1) expressions decreased, whereas lipolysis- related gene (CPT1) expression increased in animals fed the 2% PME diet (p<0.05). In addition, mice fed 1% or 2% HM diet had markedly decreased IGTT and HOMA-IR, compared to the those of the HFD-induced hepatic steatosis control group (p<0.05). These results indicated that HM inhibited hepatic lipid accumulation by regulating fatty acid metabolism, and suggested that HM is useful in the chemoprevention or treatment of high fat-induced hepatic steatosis and hepatic steatosis-related disorders including hyperlipidemia, glucose sensitivity, and insulin resistance.

• Journal of Life Science
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• v.25 no.4
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• pp.456-462
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• 2015

We investigated the effects of fermented Sargassum thunbergii (FST) on platelet aggregation and serum lipid levels in rats made obese by a high fat diet. Six-week-old male SD-rats were randomly assigned to four groups as CON, HF-CON induced by high fat diet (HF), ST supplemented with HF (HFST100), and the fermented ST supplemented with HF group (HF-FST100). After 6 weeks, the results showed that the final weight and weight gain had decreased in the HF- FST100 group compared to the HF-CON group. Also, the food efficiency ratio was significantly reduced in the HF-FST100 group compared to HF-CON. The organ weights other than heart and spleen were significantly lower in the HF-FST100 group than in the HF-CON group. The levels of serum GOT and GPT significantly decreased in the HF-FST100 group over the HF-CON group. In addition, the total cholesterol, triglyceride and LDL-cholesterol levels were lower in the HF-FST100 group than in HF-CON, while the HDL-cholesterol level was higher in the HF-FST100. The ability of platelet aggregation of groups supplemented with FST was lower than the HF-CON group. These results suggest that FST may be beneficial in improving lipid profile and platelet aggregation in obesity.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.1
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• pp.80-84
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• 2005

An experiment was conducted to study the performance, carcass traits, serum lipid profile and immune competence in commercial broilers (2 to 42 d of age) fed graded levels (25, 50, 75 and 100%) of finger millet (FM) (Elusine coracana) in place (w/w) of yellow maize (YM). Each diet was fed to eight replicates (five female Vencobb broilers/replicate) housed in stainless steel battery brooders. The estimated metabolizable energy content of FM was about 540 kcal less than the YM. FM contained more protein (10.42 vs. 9.05%) and fibre (9.52 vs. 2.24%) compared to YM. Body weight gain, ready to cook yield, relative weights of giblet, liver, intestine and length of intestine at 42 d of age was not affected due to replacing YM with FM. But, the feed efficiency decreased in broilers fed diets containing 75 and 100% FM in place of YM at both 21 and 42 d of age. The amount of fat deposited in abdominal area decreased and the relative weight of gizzard increased with increase in level of FM in the diet. The serum HDL cholesterol at 21 and 42 d of age and serum triglycerides at 42 d of age decreased with increase in level of FM in diet. The relative weight of spleen and antibody titers against sheep red blood cells (SRBC) at 5 d post inoculation (PI) decreased in broilers fed FM at 100% of YM. However, the relative weight of bursa, SRBC titers at 10 d PI, antibody titers against ND virus and mortality were not affected due to incorporation of FM in place of YM in diet. The fat content in thigh muscle and liver decreased, while the protein content in these tissues increased with increase in the level of FM in broiler diet. Based on the results, it may be concluded that YM can be replaced with FM up to 25% on weight basis without affecting weight gain, carcass yields and immunity in commercial broiler diet (up to 42 d of age). Further, inclusion of finger millet reduced the fat deposition in thigh muscle, liver and in abdominal area compared to those fed maize as the principal source of energy.

• Journal of Life Science
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• v.22 no.7
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• pp.880-888
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• 2012

This study was carried out to investigate the effects of inuloprebiotics (INPs), an alternative antibacterial growth promotor, from Jerusalem artichoke extract (Helianthus tuberosus L.) on egg production and quality in Hyline brown laying hens. The hens were divided randomly into four treatment groups and housed in individual cages for 10 weeks: a control group (0 ppm INP) (T1), 450 ppm (T2), 600 ppm (T3), and 750 ppm (T4). Egg production, egg weight, Haugh unit, eggshell thickness, and breaking strength were significantly higher in all of the INP-treated groups compared with the control (p<0.05). Egg cholesterol was highest in the T1 group and decreased with INP addition from 15.04 to 17.98% (p<0.05). Compared with the T1 group, triglycerides in the blood and in total cholesterol decreased significantly in groups T2, T3, and T4 by 21.71-24.07% and 27.17-30.36%, respectively (p<0.05). The growth of cecum Bifidobacterium and Lactobacillus was stimulated in groups T2, T3, and T4 compared with T1, whereas the growth of Escherichia and Salmonella was clearly inhibited (p<0.05). The results suggest that the addition of 450 ppm INP to the diet of laying hens can improve egg production and egg quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5317-5325
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• 2012

The purpose of this study was to estimate the prevalence of metabolic syndrome and determine the distribution of the clustering of the metabolic risk factors, and we wanted to evaluated the related factors in urban areas. 1,388 adults of 30 years and over, not recognized as taking medicines for or having cardiovascular diseases, who underwent health package check-up at the health promotion center of a university hospital. All subjects were measured by height, weight, waist circumference, blood pressure and blood chemistry(lipid profile). As a results, the prevalence rates of metabolic syndrome of study subjects were 21.7%, and the rates of metabolic risk factors were HDL-C, blood pressure, TG, abdominal obesity and FBS in that order. And the factors such influencing on metabolic syndrome as age, BMI, smoking habits, vegetable consumption and family history of the diabetes. Consequently, it is suggested that the evaluation and intervention for lifestyle factors may be needed in order to the risk management of metabolic syndrome.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.20-29
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• 1998

The purpose of this study was to investigate the effect of food habits on blood components level(blood glucose, uric acid, hemoglobin, some lipids levels) and health condition in Taejon. The study was conducted with 250 subjects (male 130, female120) who visited in a general hospital from May to June in 1997. Questionaires were used for food habits. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. Results were summerized s follow : mean of Broca Index were 110.0 $\pm$13.7% in male, 110.6$\pm$16.6% in female. Mean values of systolic blood pressure and diastolic blood pressure were 130.9$\pm$17.6mmHg, 76.2$\pm$12.6mmHg, respectively. The systolic blood pressure was significantly higher in man than woman, Mean serum total cholesterol, LDL-cholesterol, and HDL-cholesterol and triglyceride levels were 202.8$\pm$40.2, 121.1$\pm$35.5, 50.3$\pm$12.9, 157.1$\pm$112.6mg/dl, respectively. Triglyceride level was significantly higher in man than woman. But HDL-cholesterol was significantly lower in man than woman. And also, the value of LPH and AI were higher in man. So Man has more risk of atherogenesis than woman. Mean values of blood sugar, uric acid and hemoglobin was 102.7$\pm$1.36mg/dl and 14.1$\pm$1.56g/dl were higher in man than woman except blood sugar. Food habit of woman were better than it of man. The levels of education and income did not affect to food habit score. The most problem of habits were intake of salty food and lack of exercise. The intake of nutrients were higher as food habit score was higher. Intakes of energy, Ca, vitamin A and vitamin $B^1$ were lower than RDA's of nutrients in bad food habit group. This result did not show that blood components level and health condition were significantly different by food habits. But Broca Index and triglyceride levels were higher in bad food habit group than other groups, but not statistically significant. By this result, it is more needed food habit education to man and young people. The education of food habits will include the real methods of weight control, low intake of salt and exercise to bad food habit group.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.618-624
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• 2014

BACKGROUND/OBJECTIVES: Isoflavones are widely believed to be beneficial to human health, in relation to their antioxidant potentials. Exercise can cause an imbalance between reactive oxygen species (ROS) and antioxidants. This study was conducted in order to investigate the ability of isoflavones in amelioration of oxidative stress induced by exercise. MATERIALS/METHODS: Male Sprague-Dawley rats were assigned to one of four groups: isoflavone-free with no exercise (CON-sd), isoflavone-free with exercise (CON-ex), isoflavone-supplemented with no exercise (ISF-sd), and isoflavone-supplemented with exercise (ISF-ex). Animals exercised on the treadmill for 30 minutes per day, five days per week. TBARS as a marker of oxidative stress and antioxidant enzyme activity, including SOD, GSH-px, and catalase were determined in liver tissue. Serum lipid profile was also examined. RESULTS: A significant effect of isoflavone alone was observed on abdominal fat pad mass. ISF-ex had significantly less abdominal fat pad than CON-ex. Both exercise and isoflavone treatment had significant effects on lowering plasma triglyceride (TG), thus, the ISF-ex group had a significantly lower TG level than the CON-sd group, by 30.9%. However, no differences were observed in plasma cholesterol, HDL-C, and cholesterol/HDL-C ratio. Exercise, isoflavone, and exercise-isoflavone interaction effects were significant on thiobarbituric acid reactive substances (TBARS) (P = 0.001, 0.002, and 0.005, respectively). The CON-ex group showed a higher TBARS level than the other three groups. By contrast, in the ISF-ex group, TBARS was restored to the level of the ISF-sd or CON-sd group. Isoflavone had a significant effect on superoxide dismutase (SOD) (P = 0.022) and catalase activities (P = 0.049). Significantly higher SOD and catalase activities were observed in ISF-ex than CON-ex. SOD and catalase activities showed an inverse pattern of TBARS. Taken together, isoflavones increased the activities of SOD and catalase with concomitant decreases in TBARS, indicative of decreased oxidative stress. CONCLUSIONS: Isoflavone supplementation enhances antioxidant action with attenuation of exercise-induced oxidative stress, as measured by decreases in TBARS, and inhibits body fat accumulation and plasma TG increase. Antioxidative effects ascribed to isoflavones may be partially exerted via enhancement of antioxidant enzyme activities.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.765-770
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• 2017

Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.