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민영실 ( Young Sil Min ),김도완 ( Do Wan Kim ) 한약응용학회 2010 한약응용학회지 Vol.10 No.2
Objective: This study was conducted to investigate the chicken meat quality of broilers fed Acanthopanax senticosus extract. Methods: The chicken meat quality of broilers fed prepared with Acanthopanax senticosus extract was determined. A composition of amino acid, fatty acid, cholesterol, calorie, hunter`s color and sensory evaluation of chicken meat quality were examined. Results: The amino acid contents of broilers fed with Acanthopanax senticosus extract was higher than the control. The saturated fatty acid contents of chicken meat in Acanthopanax senticosus extract was lower than broilers fed on the control, whereas the unsaturated fatty acid was significantly higher than the control. The sensory evaluation of broiled chicken revealed significantly better results from chicken fed on diets with Acanthopanax senticosus extract than the control group. Conclusion: These results suggest that dietary Acanthopanax senticosus extract may improve the amino acid, sensory evaluation, flavor, taste and meat quality in broiler chicken.
민영실 ( Young Sil Min ),박재호 ( Jae Ho Park ) 한약응용학회 2010 한약응용학회지 Vol.10 No.2
Objective: This study was conducted to investigate the antioxidant activities of Xanthium strumarium fruit and stem extracts. Methods: Antioxidant activities of Xanthium strumarium fruit and stem extracted with various concentrations of ethylacetate (EtOAC) were investigated. The 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl scavenging assay and Fe2+ chelating assay were performed for antioxidative effect and φX-174 RF I DNA cleavage assay and intracellular DNA damage assay were used for inhibitory effect of intracellular DNA damage. Results: When the different concentrations of EtOAC (0.32, 1.6, 8, 40, 200㎍/㎖) were tested in fruit extraction of Xanthium strumarium, the extracts at 200 ug/ml resulted in the highest DPPH radical and hydroxyl scavenging and Fe2+ chelating activities, which were 86.05, 59.52, and 48.21%, respectively. Fruit extracts showed the higher antioxidative activities and inhibitory effects than stem extracts at same concentration. Conclusion: The present study indicated that fruit extracts of Xanthium strumarium showed the higher antioxidant activities and protective effect of DNA damage against the oxidative stress compared with the stem extracts.