Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.165
J. Kim, B. Jeon, D. Park
Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn’t influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.
{"title":"Development of Kanjang (Traditional Korean Soy Sauce) Supplemented with Glasswort (Salicornia herbacea L.)","authors":"J. Kim, B. Jeon, D. Park","doi":"10.3746/JFN.2011.16.2.165","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.165","url":null,"abstract":"Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn’t influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"16 1","pages":"165-173"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84984761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.135
H. Kim, S. Baek, H. Cho
Inhibition of intestinal glucose uptake is beneficial in reducing the blood glucose level for diabetes. To search for an effective intestinal glucose uptake inhibitor from natural sources, 70 native edible plants, fruits and vegetables were screened using Caco-2 cells and fluorescent D-glucose analog 2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl) amino]-2-deoxy-D-glucose (2-NBDG). A compound that was able to inhibit glucose uptake was isolated from methanol extract of Punica granatum L. and called PG-1a. PG-1a appears to be a phthalic acid-diisononyl ester-like compound (PDE) with molecular weight of 418. The inhibitory effect of PG-1a on intestinal glucose uptake was dose-dependent with 89% inhibition at 100 ㎍/㎖. Furthermore, the intestinal glucose uptake inhibitory effect of PG-1a was 1.2-fold higher than phlorizin, a well known glucose uptake inhibitor. This study suggests that PG-1a could play a role in controlling the dietary glucose absorption, and that PG-1a can effectively improve the diabetic condition, and may be used as an optional therapeutic and preventive agent.
{"title":"Isolation of Intestinal Glucose Uptake Inhibitor from Punica granatum L.","authors":"H. Kim, S. Baek, H. Cho","doi":"10.3746/JFN.2011.16.2.135","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.135","url":null,"abstract":"Inhibition of intestinal glucose uptake is beneficial in reducing the blood glucose level for diabetes. To search for an effective intestinal glucose uptake inhibitor from natural sources, 70 native edible plants, fruits and vegetables were screened using Caco-2 cells and fluorescent D-glucose analog 2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl) amino]-2-deoxy-D-glucose (2-NBDG). A compound that was able to inhibit glucose uptake was isolated from methanol extract of Punica granatum L. and called PG-1a. PG-1a appears to be a phthalic acid-diisononyl ester-like compound (PDE) with molecular weight of 418. The inhibitory effect of PG-1a on intestinal glucose uptake was dose-dependent with 89% inhibition at 100 ㎍/㎖. Furthermore, the intestinal glucose uptake inhibitory effect of PG-1a was 1.2-fold higher than phlorizin, a well known glucose uptake inhibitor. This study suggests that PG-1a could play a role in controlling the dietary glucose absorption, and that PG-1a can effectively improve the diabetic condition, and may be used as an optional therapeutic and preventive agent.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"1 1","pages":"135-141"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85470722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.157
S. Han, Bo-Reum Kim, Seog-Won Lee, C. Rhee
The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing Na₃PO₄ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing Na₃PO₄ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.
{"title":"Effects of Various Salts on the Reheating Behavior of Retrograded Rice Starch and Cooked Rice","authors":"S. Han, Bo-Reum Kim, Seog-Won Lee, C. Rhee","doi":"10.3746/JFN.2011.16.2.157","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.157","url":null,"abstract":"The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing Na₃PO₄ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing Na₃PO₄ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"12 1","pages":"157-164"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81924740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.150
M. Shin, Gyu-Hee Lee
Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and γ-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of β-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.
{"title":"Characteristics of Red Pepper Paste by Using Germinated Barley with Increased γ-Amino Butyric Acid","authors":"M. Shin, Gyu-Hee Lee","doi":"10.3746/JFN.2011.16.2.150","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.150","url":null,"abstract":"Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and γ-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of β-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"383 1","pages":"150-156"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87319884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.174
Hyun-Joo Chang, Sungwook Choi, Sanghoon Ko, H. Chun
The cell permeability and cytotoxic effects of different-sized zinc oxide (ZnO) particles were investigated using a human colorectal adenocarcinoma cell line called Caco-2. Morphological observation by scanning electron microscopy revealed that three zinc oxides with different mean particle sizes (ZnO-1, 20 ㎚; ZnO-2, 90~200 ㎚; ZnO-3, 1~5 ㎛) tended to aggregate, particularly in the case of ZnO-1. When cytotoxicities of all three sizes of zinc oxide particles were measured at concentration ranges of 1~1000 ㎍/㎖, significant decreases in cell viability were observed at concentrations of 50 ㎍/㎖ and higher. Among the three zinc oxides, ZnO-1 showed the lowest viability at 50 ㎍/㎖ in Caco-2 cells, followed by ZnO-2 and ZnO-3. The permeate concentration of ZnO-1 from the apical to the basolateral side in the Caco-2 model system after four hours was about three-fold higher than that of either ZnO-2 or ZnO-3. These results demonstrated that ZnO-1, with a 20 ㎚ mean particle size, had poorer viability and better permeability in Caco-2 cells than ZnO-2 and ZnO-3.
{"title":"Effect of Particle Size of Zinc Oxides on Cytotoxicity and Cell Permeability in Caco-2 Cells","authors":"Hyun-Joo Chang, Sungwook Choi, Sanghoon Ko, H. Chun","doi":"10.3746/JFN.2011.16.2.174","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.174","url":null,"abstract":"The cell permeability and cytotoxic effects of different-sized zinc oxide (ZnO) particles were investigated using a human colorectal adenocarcinoma cell line called Caco-2. Morphological observation by scanning electron microscopy revealed that three zinc oxides with different mean particle sizes (ZnO-1, 20 ㎚; ZnO-2, 90~200 ㎚; ZnO-3, 1~5 ㎛) tended to aggregate, particularly in the case of ZnO-1. When cytotoxicities of all three sizes of zinc oxide particles were measured at concentration ranges of 1~1000 ㎍/㎖, significant decreases in cell viability were observed at concentrations of 50 ㎍/㎖ and higher. Among the three zinc oxides, ZnO-1 showed the lowest viability at 50 ㎍/㎖ in Caco-2 cells, followed by ZnO-2 and ZnO-3. The permeate concentration of ZnO-1 from the apical to the basolateral side in the Caco-2 model system after four hours was about three-fold higher than that of either ZnO-2 or ZnO-3. These results demonstrated that ZnO-1, with a 20 ㎚ mean particle size, had poorer viability and better permeability in Caco-2 cells than ZnO-2 and ZnO-3.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"2014 1","pages":"174-178"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86546360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.110
H. Lee, D. Noh, H. Suh
This study examined the growth effects of yeast hydrolysate (YH) and a traditional Korean herbal mixture (HM, a mixture of safflower seed and gasiogapi extract). Three-week old male SD rats were divided into the following five groups: negative control (saline), positive control (foremilk 0.5 g/㎏/day), YH (YH 0.5 g/㎏/day), HM (HM 0.2 g/㎏/day), and YH＋HM (YH 0.5 g/㎏/day and HM 0.2 g/㎏/day). Tibia bone length was 9.22 ㎜ in the normal control rats, while both the YH and YH＋HM groups had significantly longer tibia bones than the control rats (9.75 ㎜ and 10.46 ㎜, respectively). The proximal epiphyses of YH, HM, and YH＋HM measured 0.75, 0.70, and 0.75 ㎜, respectively, while the length in the control group was 0.50 ㎜. Plasma insulin growth factor-1 (IGF-1) level was slightly higher in the YH group (1.36 ㎎/㎖) than in the control rats (1.29 ㎎/㎖), but the difference was not significant. Plasma IGF-1 level was significantly increased in the HM (1.49 ㎎/㎖) and YH＋HM (1.53 ㎎/㎖) groups compared to the control group (1.29 ㎎/㎖). Growth hormone (GH) levels in YH (17.45 ng/㎖), HM (15.49 ng/㎖), and YH＋HM (16.07 ng/㎖) were significantly different compared to the control group (3.63 ng/㎖).
{"title":"Promotion Effects of Yeast Hydrolysates and a Mixture of Safflower Seed and Gasiogapi Extract on Longitudinal Bone, Proximal Epiphysis, and Growth Hormone in Rats","authors":"H. Lee, D. Noh, H. Suh","doi":"10.3746/JFN.2011.16.2.110","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.110","url":null,"abstract":"This study examined the growth effects of yeast hydrolysate (YH) and a traditional Korean herbal mixture (HM, a mixture of safflower seed and gasiogapi extract). Three-week old male SD rats were divided into the following five groups: negative control (saline), positive control (foremilk 0.5 g/㎏/day), YH (YH 0.5 g/㎏/day), HM (HM 0.2 g/㎏/day), and YH＋HM (YH 0.5 g/㎏/day and HM 0.2 g/㎏/day). Tibia bone length was 9.22 ㎜ in the normal control rats, while both the YH and YH＋HM groups had significantly longer tibia bones than the control rats (9.75 ㎜ and 10.46 ㎜, respectively). The proximal epiphyses of YH, HM, and YH＋HM measured 0.75, 0.70, and 0.75 ㎜, respectively, while the length in the control group was 0.50 ㎜. Plasma insulin growth factor-1 (IGF-1) level was slightly higher in the YH group (1.36 ㎎/㎖) than in the control rats (1.29 ㎎/㎖), but the difference was not significant. Plasma IGF-1 level was significantly increased in the HM (1.49 ㎎/㎖) and YH＋HM (1.53 ㎎/㎖) groups compared to the control group (1.29 ㎎/㎖). Growth hormone (GH) levels in YH (17.45 ng/㎖), HM (15.49 ng/㎖), and YH＋HM (16.07 ng/㎖) were significantly different compared to the control group (3.63 ng/㎖).","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"1 1","pages":"110-116"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79899475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.117
C. Kwock, Jung Min Lee, Eun Mi Kim, Min A Lee
This study investigated potential causes of obesity by examining diet and lifestyle factors. The data from the 2008 Korea National Health and Nutrition Survey were statistically analyzed to determine the relative importance of causes of obesity. Because the factors affecting obesity for males and females were significantly different, binary choice logistic models of the male and female subjects were built and estimated separately. Our results show that stress, the irregularity of eating breakfast, and frequency of eating out had the three greatest impacts on male obesity, respectively, and stress, employment status, and age had the greatest impacts on female obesity, in that order.
{"title":"Diet and Lifestyle Factors Affecting Obesity: A Korea National Health and Nutrition Survey Analysis","authors":"C. Kwock, Jung Min Lee, Eun Mi Kim, Min A Lee","doi":"10.3746/JFN.2011.16.2.117","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.117","url":null,"abstract":"This study investigated potential causes of obesity by examining diet and lifestyle factors. The data from the 2008 Korea National Health and Nutrition Survey were statistically analyzed to determine the relative importance of causes of obesity. Because the factors affecting obesity for males and females were significantly different, binary choice logistic models of the male and female subjects were built and estimated separately. Our results show that stress, the irregularity of eating breakfast, and frequency of eating out had the three greatest impacts on male obesity, respectively, and stress, employment status, and age had the greatest impacts on female obesity, in that order.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"76 1","pages":"117-126"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83847790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.179
D. Kim, Sea-Kwan Oh, A. Chun, M. Yoon, H. Hong, I. Choi, Junsoo Lee, K. Yu, Y. Kim
This study was conducted to determine the biological activities of 70% ethanol extracts from rice husks of nine rice cultivars in Korea. The relative antioxidant activities of rice husk extracts were evaluated by determining DPPH, ABTS radical scavenging activity and reducing power. The contents of total polyphenol, flavonoid and r-oryzanol were measured by spectrophotometric methods. Among the extracts of rice husks, Nokmi rice husks tended to have the most effective antioxidant activities compared to other rice husk varieties. Seolgaeng rice husk extract showed anti-proliferative activity against cancer cell lines (MCF7 and NCI-H460), and Hongjinju rice husk extract significantly exhibited mitogenic activity.
{"title":"Evaluation of Biological Activities of Rice Husk Extracts","authors":"D. Kim, Sea-Kwan Oh, A. Chun, M. Yoon, H. Hong, I. Choi, Junsoo Lee, K. Yu, Y. Kim","doi":"10.3746/JFN.2011.16.2.179","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.179","url":null,"abstract":"This study was conducted to determine the biological activities of 70% ethanol extracts from rice husks of nine rice cultivars in Korea. The relative antioxidant activities of rice husk extracts were evaluated by determining DPPH, ABTS radical scavenging activity and reducing power. The contents of total polyphenol, flavonoid and r-oryzanol were measured by spectrophotometric methods. Among the extracts of rice husks, Nokmi rice husks tended to have the most effective antioxidant activities compared to other rice husk varieties. Seolgaeng rice husk extract showed anti-proliferative activity against cancer cell lines (MCF7 and NCI-H460), and Hongjinju rice husk extract significantly exhibited mitogenic activity.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"73 1","pages":"179-183"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76165978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.095
A. Kim, S. Jeon, Y. Jeong, Y. Park, U. Jung, Myung‐Sook Choi
This study was performed to investigate the antioxidant mechanism of tomato wine with varying lycopene content in rats fed a high fat diet (HFD). Male Sprague-Dawley rats were randomly divided into five groups (n=10 per group) and fed an HFD (35% of total energy from fat) plus ethanol (7.2% of total energy from alcohol), tomato wine with varying lycopene content (0.425 ㎎%, 1.140 ㎎% or 2.045 ㎎% lycopene) or an isocaloric control diet for 6 weeks. Mice fed HFD plus ethanol significantly increased erythrocyte hydrogen peroxide and thiobarbituric acid reactive substances (TBARS) levels with increases in activities of erythrocyte antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GR) compared to pair-fed rats. Supplementation of tomato wine with varying lycopene content decreased ethanol-mediated increases of erythrocyte lipid peroxidation and antioxidant enzyme activities in HFD-fed rats, and tomato wine with higher lycopene appeared to be more effective. Tomato wine also dose-dependently lowered TBARS levels with decreased pro-oxidant enzyme, xanthine oxidase (XOD) activity in plasma of HFD-fed rats. In contrast to erythrocytes, the inhibitory effects of tomato wine on hepatic lipid peroxidation were linked to increased hepatic antioxidant enzymes (SOD and CAT) and alcohol metabolizing enzyme (alcohol dehydrogenase and aldehyde dehydrogenase) activities. There were no significant differences in hepatic XOD and cytochrome P450-2E1 activities among the groups. Together, our data suggest that tomato wine fortified with lycopene has the potential to protect against ethanol-induced oxidative stress via regulation of antioxidant or pro-oxidant enzymes and alcohol metabolizing enzyme activities in plasma, erythrocyte and liver.
{"title":"Preventive Effects of Lycopene-Enriched Tomato Wine against Oxidative Stress in High Fat Diet-Fed Rats","authors":"A. Kim, S. Jeon, Y. Jeong, Y. Park, U. Jung, Myung‐Sook Choi","doi":"10.3746/JFN.2011.16.2.095","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.095","url":null,"abstract":"This study was performed to investigate the antioxidant mechanism of tomato wine with varying lycopene content in rats fed a high fat diet (HFD). Male Sprague-Dawley rats were randomly divided into five groups (n=10 per group) and fed an HFD (35% of total energy from fat) plus ethanol (7.2% of total energy from alcohol), tomato wine with varying lycopene content (0.425 ㎎%, 1.140 ㎎% or 2.045 ㎎% lycopene) or an isocaloric control diet for 6 weeks. Mice fed HFD plus ethanol significantly increased erythrocyte hydrogen peroxide and thiobarbituric acid reactive substances (TBARS) levels with increases in activities of erythrocyte antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GR) compared to pair-fed rats. Supplementation of tomato wine with varying lycopene content decreased ethanol-mediated increases of erythrocyte lipid peroxidation and antioxidant enzyme activities in HFD-fed rats, and tomato wine with higher lycopene appeared to be more effective. Tomato wine also dose-dependently lowered TBARS levels with decreased pro-oxidant enzyme, xanthine oxidase (XOD) activity in plasma of HFD-fed rats. In contrast to erythrocytes, the inhibitory effects of tomato wine on hepatic lipid peroxidation were linked to increased hepatic antioxidant enzymes (SOD and CAT) and alcohol metabolizing enzyme (alcohol dehydrogenase and aldehyde dehydrogenase) activities. There were no significant differences in hepatic XOD and cytochrome P450-2E1 activities among the groups. Together, our data suggest that tomato wine fortified with lycopene has the potential to protect against ethanol-induced oxidative stress via regulation of antioxidant or pro-oxidant enzymes and alcohol metabolizing enzyme activities in plasma, erythrocyte and liver.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"57 1","pages":"95-103"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74011165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2011-06-30DOI: 10.3746/JFN.2011.16.2.127
Woo-Shin Lee, Yong‐Tae Kim, H. Byun
The purpose of this study was to purify antioxidant substances from steamed squid extract (SSE). The yield of SSE was 8% by dry weight. The approximate compositions of SSE proteins, lipids, moisture, carbohydrate and ash were 64.95%, 1.69%, 7.23%, 4.44% and 21.69%, respectively. The major amino acids in SSE were taurine (29.17%), glycine (20.33%), alanine (12.51%), and glutamic acid (9.83%). Antioxidant activities were evaluated using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, which was measured as 24.7% at 1.0 ㎎/㎖. Four SSE fractions were isolated by Sephadex G-25 gel chromatography; the F2 fraction showed the highest DPPH radical scavenging activity. The F2 fraction was separated by reverse-phase high performance liquid chromatography (HPLC) using an octadecylsilane (ODS) column, yielding a purified antioxidant substance with a DPPH radical scavenging activity of 64.41% at 1.0 ㎎/㎖, representing a 2.64-fold increase in the scavenging activity of SSE purified by the 3-step procedure. The amino acid compositions showed that purified SSE was rich in taurine, glycine, glutamic acid and alanine. The purified SSE significantly elevated 2′,7′-dichlorodihydroflu-ororescein diacetate (DCFH-DA) fluorescence probe, which confirms its effective radical scavenging potential in cellular ROS. In addition, the SSE significantly inhibited oxidative damage of purified genomic DNA. These results suggest that a purified antioxidant substance from SSE can be used as a potential natural compound-based antioxidant in the functional food and pharmaceutical industries.
{"title":"Antioxidant Activities of Steamed Extract from Squid (Todarodes pacificus) Muscle","authors":"Woo-Shin Lee, Yong‐Tae Kim, H. Byun","doi":"10.3746/JFN.2011.16.2.127","DOIUrl":"https://doi.org/10.3746/JFN.2011.16.2.127","url":null,"abstract":"The purpose of this study was to purify antioxidant substances from steamed squid extract (SSE). The yield of SSE was 8% by dry weight. The approximate compositions of SSE proteins, lipids, moisture, carbohydrate and ash were 64.95%, 1.69%, 7.23%, 4.44% and 21.69%, respectively. The major amino acids in SSE were taurine (29.17%), glycine (20.33%), alanine (12.51%), and glutamic acid (9.83%). Antioxidant activities were evaluated using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, which was measured as 24.7% at 1.0 ㎎/㎖. Four SSE fractions were isolated by Sephadex G-25 gel chromatography; the F2 fraction showed the highest DPPH radical scavenging activity. The F2 fraction was separated by reverse-phase high performance liquid chromatography (HPLC) using an octadecylsilane (ODS) column, yielding a purified antioxidant substance with a DPPH radical scavenging activity of 64.41% at 1.0 ㎎/㎖, representing a 2.64-fold increase in the scavenging activity of SSE purified by the 3-step procedure. The amino acid compositions showed that purified SSE was rich in taurine, glycine, glutamic acid and alanine. The purified SSE significantly elevated 2′,7′-dichlorodihydroflu-ororescein diacetate (DCFH-DA) fluorescence probe, which confirms its effective radical scavenging potential in cellular ROS. In addition, the SSE significantly inhibited oxidative damage of purified genomic DNA. These results suggest that a purified antioxidant substance from SSE can be used as a potential natural compound-based antioxidant in the functional food and pharmaceutical industries.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"22 1","pages":"127-134"},"PeriodicalIF":0.0,"publicationDate":"2011-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87233828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：