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1.
To utilize the cooking drips produced during the seaweed drying process, the effect of gamma irradiation on microbial contamination, colour, and antioxidant activities of Hizikia fusiformis cooking drips (HCD) was investigated. A two log cycles reduction of total aerobic bacteria and yeast and moulds counts was obtained irradiating HCD at 1 kGy. The Hunter L∗ value of the HCD ethanol extract was increased by the gamma irradiation treatment, but the a∗ and b∗ values decreased upon irradiation depending on the absorbed dose. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging and β-carotene bleaching activities of the HCD extracts increased as a result of gamma irradiation, which was rationalized by the observed increase in polyphenolic compounds content. These results suggest that wasted cooking drips can be used as a functional component by the food and cosmetic industries if the irradiation technology were applied. 相似文献
2.
Sung Nak-Yun Choi Jong-il Yoon Yohan Lee Soo-Young Byun Myung-Woo Hwang Yeoung-Jung Koenari Zubaidah Irawati Lee Ju-Woon Kim Jae-Hun 《Food science and biotechnology》2011,20(3):841-844
This study evaluated the anti-allergic effect of low molecular weight β-glucan (25 kDa) degraded by λ-irradiation. Allergy
was induced in mouse models administrated with λ-irradiated low molecular weight and non-irradiated high molecular weight
β-glucan, respectively, for 7 days. However, only the mice treated with low molecular weight β-glucan had a significantly
decreased the total serum IgE and ovalbumin specific-IgE levels, and significantly increased Th 1 cytokine expression compared
to only allergy induced mice. The allergic responses could be reduced by low molecular weight β-glucan treated λ-irradiation
through the increased expression of Th 1 response and decreased expression of total IgE and antigen specific IgE. 相似文献
3.
Low molecular weight β-glucan stimulates doxorubicin-induced suppression of immune functions in mice
Nak-Yun Sung Eui-Baek Byun Du-Sup Song Young-Choon Yoo Jae-Kyung Kim Jong-Heum Park Beom-Seok Song Sang-Hyun Park Ju-Woon Lee Young-Beob Yu Jae-Hun Kim 《Food science and biotechnology》2012,21(3):645-651
The aim of this study was to evaluate the protective effect of low molecular weight β-glucan (LMG) against doxorubicin (DOX)-induced immune suppression of tumor-bearing mice. The tumor size and spleen cell functions such as spleen cell proliferation, cytokine production (interferon-γ and interleukin-2), and the population of CD4+ and CD8+ T cells were estimated. In the tumorbearing mice, the tumor size was significantly (p<0.05) decreased by DOX treatment. However, there was no significant difference between mice treated with high molecular weight β-glucan (HMG) and mice treated with LMG. Spleen cell proliferation and cytokine production were significantly (p<0.05) decreased in only DOX treated group, but increased in all β-glucan treated groups with DOX. Moreover, the populations of CD4+ and CD8+ T cells were also increased in the LMG-treated group. It appears that LMG effectively reduces the DOX-induced immune toxicity through activation of immune cells such as splenocytes. 相似文献
4.
This study was carried out to evaluate the changes in the allergenic and antigenic properties of hen's egg albumin (ovalbumin [OVA]) with the combination of heat and gamma irradiation treatment. OVA solution samples were treated by (i) heating (sample 1), (ii) irradiation after heating (sample 2), and (iii) heating after irradiation (sample 3). Samples were isothermally heated and irradiated at the absorption dose of 10 kGy. Competitive indirect enzyme-linked immunosorbent assays (ELISAs) were performed with blood serum to test the ability of treated OVA to bind to immunoglobulin E (IgE) and mouse murine monoclonal antibody (IgG). OVA's ability to bind to mouse IgG changed upon heating at 75 degrees C, and its ability to bind to egg-allergic IgE changed upon heating at 80 degrees C. The ELISAs showed that egg-allergic IgE did not recognize OVA very well when heated at > or = 80 degrees C, while mouse IgG retained better activity under these conditions. Egg-allergic IgE binding was low both for OVA samples treated by heating and for samples treated by irradiation followed by heating. These results show that allergies induced by OVA could be effectively reduced by the combination of heat and gamma irradiation treatment. 相似文献
5.
Kim Dae-Hyung Sung Nak-Yun Kim Jeong-Soo Kim Jae-Hun Hwang Yeoung-Jung Lee Ju-Woon 《Food science and biotechnology》2011,20(5):1337-1345
The objective of this study was to evaluate the alcohol-metabolizing and antioxidative activities of complex herbal extract
(CHE). The alcohol-metabolizing activity of CHE was evaluated by assessing alcohol dehydrogenase (ADH) activity, acetaldehyde
dehydrogenase (ALDH) activity, and protective effect against alcohol induced damage in in vitro and in vivo models. In this study, CHE treatment significantly increased ADH and ALDH activities and reduced cell death in alcohol-induced
liver cell damage. Moreover, it also significantly reduced the serum alcohol and acetaldehyde concentrations in alcoholfed
rats. To define the effect of CHE on alcohol metabolism, its antioxidative activities were estimated by measuring radical
scavenging activity, ferric-reducing antioxidant potential ability, and thiobarbituric acid reactive substance, and the results
demonstrated a higher antioxidative capacity of CHE than the vitamin C control at a high dose (10 mg/mL). Therefore, this
study suggests that CHE can be a potential natural resource for the management of ethanol-induced liver toxicity. 相似文献
6.
Choi Jeong-Wook Jang Myung-Kee Hong Chang-Wook Lee Ju-Woon Choi Jae-Hyuk Kim Koth-Bong-Woo-Ri Xu Xiaotong Ahn Dong-Hyun Lee Min-kyeong Nam Taek Jeong 《Food science and biotechnology》2020,29(1):103-107
Food Science and Biotechnology - This study evaluated the use of an optical inspection system (OIS) to determine the freshness of mackerel (Scomber japonicus). The correlations between the light... 相似文献
7.
Shim So-Yeon Choi Yun-Sang Kim Hack-Youn Kim Hyun-Wook Hwang Ko-Eun Song Dong-Heon Lee Mi-Ai Lee Ju-Woon Kim Cheon-Jei 《Food science and biotechnology》2012,21(2):565-572
Onion peels extracted with various concentrations of ethanol were examined for their extraction yield, total phenolic content,
DPPH scavenging activity, and reducing power. Onion peel extracted with 50% ethanol exhibited higher extraction yields, total
phenolic content, and DPPH scavenging activity than extracts from distilled water, 70 or 95% ethanol. Thus, the antioxidative
efficiency to inhibit lipid oxidation of ascorbic acid (0.05%) and 50% ethanol extract of onion peel (0.05, 0.1, and 0.2%)
in raw ground pork was investigated during chilled storage (16 days). The pH of the samples decreased considerably during
storage (p<0.05). Addition of ethanol onion peel extract significantly improved the thiobarbituric acid reactive substances and peroxide
values in raw ground pork meat (p<0.05). Therefore, onion peel extract by 50% ethanol is a very effective inhibitor of lipid oxidation and has potential as
a natural antioxidant in raw ground pork. 相似文献
8.
Hyun-Wook Kim Ji-Hun Choi Yun-Sang Choi Hack-Youn Kim Mi-Ai Lee Sun-Mi Choi Dong-Heon Song Ju-Woon Lee Cheon-Jei Kim 《Food science and biotechnology》2012,21(6):1771-1774
The effects of fat levels on changes in flavor pattern of irradiated pork patties were evaluated by using electronic nose. Total peak amount decreased with increasing fat level and irradiation dose, and the increased fat level and irradiation dose influenced the formation of new peaks at latter retention time. For the principal component analysis, the irradiated pork patties with containing higher fat level were clearly separated from the other treatments. The irradiation dose also affected the position of spot in identical fat level. It is possible to distinguish the changes in flavor patterns due to fat content and irradiation dose by using electronic nose. 相似文献
9.
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems 总被引:2,自引:0,他引:2
Yun-Sang Choi Ji-Hun Choi Doo-Jeong Han Hack-Youn Kim Mi-Ai Lee Hyun-Wook Kim Ju-Woon Lee Hai-Jung Chung Cheon-Jei Kim 《Meat science》2010,84(1):212-218
The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics. 相似文献
10.