• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.8
• /
• pp.1178-1186
• /
• 2015

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and $a_w$ decreased during storage period. The $L^*$ value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher $a^*$ values than other treatments. However, GTE was more effective in increasing $b^*$ values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.28 no.9
• /
• pp.1117-1123
• /
• 2004

The characteristics of soot near the soot inception point for an ethene-air flame was carried out in a WSR (well-stirred reactor). The new sampling tool like the temperature controlled filter system was introduced to minimize the condensation during sampling. The new analysis tools applied include the real time size distribution analysis with the Nano-DMA, particle size by transmission electron microscopy, C/H analysis, g filter analysis, and thermogravimetric analysis using both non-oxidative and oxidative pyrolysis. The WSR can generate young soot particles that can be collected and examined to gain insight into inception. For the current conditions, soot does not form for ${\Phi}$=1.9, inception occurs at or before ${\Phi}$=2.0, and inception combined with soot surface growth and/or coagulation occurs for ${\Phi}$=2.1. The filter samples for ${\Phi}$=1.9 are composed of volatile compounds that evolve at relatively low temperatures when heated in the presence or absence of O$_2$. The samples collected from the WSR at ${\Phi}$=2.0 and ${\Phi}$=2.1 are precursor-like in morphology and size. They have higher C/H ratios and lower organic percentages than precursor particles, but they are clearly not fully carbonized soot. The WSR PAH distribution is similar to that in young soot from inverse flames.

• Korean Journal of Clinical Laboratory Science
• /
• v.44 no.3
• /
• pp.128-135
• /
• 2012

The kidney and cochlea have similar physiological characteristics, specifically the active transport of fluid and electrolytes, similar effects of aminoglycosides and some immunological factors. Several mitochondrial DNA (mtDNA) defects have been identified to be associated with hearing impairment either in syndromic or nonsyndromic forms. Dialysis patients had more oxidative stress than healthy subjects and this elevated oxidative stress leads to alterations of the mtDNA. To generate a more comprehensive analysis of the relationship between mitochondrial variation and hearing loss, two SNPs of 10609, 14668 position showed nominal levels of association with hearing loss. In our result, the mean PTA values in the ESRD patients were $28{\pm}13.9\;(mean{\pm}SD)dB$ and $51.0{\pm}23.2dB$ in low and high frequencies, which were significantly higher than those in the normal controls. 10609T>C and 14668C>T were significantly associated with hearing loss in the ESRD patients. In summary, our results suggest that the polymorphisms of the ND4L subunit gene might be association with ESRD patients and hearing loss.

• Journal of Microbiology and Biotechnology
• /
• v.15 no.1
• /
• pp.48-54
• /
• 2005

A comparison of promoter fusions with the luxCDABE genes from Vibrio fischeri and Photorhabdus luminescens was made using promoters from several genes (katG, sodA, and pqi-5) of E. coli that are responsive to oxidative damage. The respective characteristics, such as the basal and maximum bioluminescence and the relative bioluminescence, were compared. E. coli strains carrying fusions of the promoters to P. luminescens lux showed higher basal and maximally induced bioluminescent levels than strains carrying the same promoter fused to the luxCDABE genes from V. fischeri. The sensitivities between the strains were similar, regardless of the luciferase used, but lower response ratios were seen from strains harboring the P. luminescens lux fusions. Furthermore, using the two katG::lux fusion strains, the bioluminescence from the P. luminescens lux fusion strain, DK1, was stable after reaching a maximum, while that of strain DPD2511 decreased very rapidly due to substrate limitation.

• Journal of Microbiology and Biotechnology
• /
• v.19 no.11
• /
• pp.1319-1327
• /
• 2009

Marine red algae of genus Laurencia are becoming the most important resources to produce unique natural metabolites with wide bioactivities. However, reports related to Laurencia undulata, an edible species used as folk herb, are rarely found to date. In this research, 5-hydroxymethyl-2-furfural (5-HMF) was isolated and characterized by nuclear magnetic resonance (NMR) from Laurencia undulata as well as other marine algae. The following characteristics of 5-HMF were systematically evaluated: its antioxidant activities, such as typical free-radicals scavenging in vitro by electron spin resonance spectrometry (ESR) and intracellular reactive oxygen species (ROS) scavenging; membrane protein oxidation; oxidative enzyme myeloperoxidase (MPO) inhibition; as well as expressions of antioxidative enzymes glutathione (GSH) and superoxide dismutase (SOD) on the gene level using the polymerase chain reaction (PCR) method. The results demonstrated that 5-HMF could be developed as a novel marine natural antioxidant or potential precursor for practical applications in the food, cosmetic, and pharmaceutical fields.

• Natural Product Sciences
• /
• v.12 no.4
• /
• pp.175-192
• /
• 2006

Screening for the cytotoxicity from plant origin is the first stage for anti-cancer drug development. A variety of terpenoids with exomethylene, epoxide, allyl, $\alpha,\beta-unsaturated$ carbonyl, acetylenes, and $\alpha-methylene-\gamma-lactone$ induces apoptosis and/or differentiation as well as cytotoxicity through the ROS signal transduction pathways. These are found among monoterpenes, sesquiterpenes, triterpenes, flavonoids, coumarins, diarylheptanoids, and even organosulfuric compounds. The most essential characteristics of natural cytotoxic substances is to possess the strong electrophilicity that is susceptible to nucleophilic biomolecules in the cell. Thiol-reductants and superoxide dismutase can block or delay apoptosis. Thus, ROS and the resulting cellular redox-potential changes can be parts of the signal transduction pathway during apoptosis. Disturbance of the balance of oxireduction by the pigment of natural quinones also caused the induction of the differentiation and apoptosis. Saponins with the cytotoxicity are restricted to their monodesmosides, rather than to bisdesmosides. Those saponins exhibited calcium ion-mediated apoptosis in addition to cytotoxicity whereas they showed also differentiation without extracellular calcium ion. The properties on cytotoxicity, apoptosis, and differentiation were assumed to depend on resultant oxidative stress to the cells. In this review, we describe a spectrum of cytotoxic compounds with various action mechanisms.

• Proceedings of the KSME Conference
• /
• 2004.04a
• /
• pp.1298-1303
• /
• 2004

The characteristics of soot near the soot inception point for an ethene-air flame was carried out in a WSR (well-stirred reactor). The new sampling tool like the temperature controlled filter system was introduced to minimize the condensation during sampling. The new analysis tools applied include the real time size distribution analysis with the Nano-DMA, particle size by transmission electron microscopy, C/H analysis, g filter analysis, and thermogravimetric analysis using both non-oxidative and oxidative pyrolysis. The WSR can generate young soot particles that can be collected and examined to gain insight into inception. For the current conditions, soot does not form for ${\Phi}=1.9$, inception occurs at or before ${\Phi}=2.0$, and inception combined with soot surface growth and/or coagulation occurs for ${\Phi=2.1}$. The filter samples for ${\Phi}$=1.9 are composed of volatile compounds that evolve at relatively low temperatures when heated in the presence or absence of $O_2$. The samples collected from the WSR at ${\Phi}=2.0$ and ${\Phi}=2.1$ are precursor-like in morphology and size. They have higher C/H ratios and lower organic percentages than precursor particles, but they are clearly not fully carbonized soot. The WSR PAH distribution is similar to that in young soot from inverse flames.

• Journal of Microbiology and Biotechnology
• /
• v.29 no.6
• /
• pp.877-886
• /
• 2019

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

• Korean Journal of Agricultural Science
• /
• v.45 no.1
• /
• pp.50-57
• /
• 2018

Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.

• Journal of the Korean Dietetic Association
• /
• v.19 no.3
• /
• pp.195-208
• /
• 2013

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.