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Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro
한규호,Kenichiro Shimada,Toru Hayakawa,Taek Joon Yoon,Michihiro Fukushima 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3
The antioxidant capacity of porcine splenic hydrolysate (PSH) was studied in vitro and in vivo. Peptide hydrolysates wereprepared, using the proteolytic enzyme Alcalase®. The molecular weights of PSH were 37,666, 10,673, 6,029, and 2,918 g/mol. Rats were fed a 5% (w/v) PSH diet, instead of a casein diet, for 4 wk. The food intake, body weight gain, and liverweight of rats in the PSH group were similar to those in the control (CONT) group. There were no differences in the serumtotal cholesterol, triglyceride, total protein, or albumin levels between PSH and CONT groups. However, the level of in vivohepatic lipid peroxidation in PSH group was significantly lower than that in CONT. In vivo hepatic catalase and glutathioneperoxidase activities in the PSH group were significantly higher than those in the control group. The in vitro protein digest-ibility of PSH was lower than that of casein. The in vitro trolox equivalent antioxidant capacity of PSH was significantlyhigher than that of the peptide hydrolysate from casein. The in vitro radical scavenging activities of PSH were significantlyhigher than those of the peptide hydrolysate from casein. The present findings suggest that porcine splenic peptides improvethe antioxidant status in rats by enhancing hepatic catalase and GSH-Px activities, and indicate a potential mechanism ofradical scavenging activity during gastrointestinal passage.
튀김용 돈지의 열산화 안정성에 미치는 $\beta-Carotene$의 효과
한규호,박표잠,전병태,박우준,이치호,Han Kyu-Ho,Park Pyo-Jam,Jeon Byung-Tae,Park Woo-Joon,Lee Chi-Ho 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4
본 연구는 $80^{\circ},\;130^{\circ}C$ 및 $180^{\circ}C$온도대별로 유열 처리한 돈지에 $0\%,\;0.001\%$ 및 $0.004\%$의 수준으로 $\beta-carotene$을 첨가한 후 $50^{|circ}C$에서 15일간 보관시키면서 $\beta-carotene$ 총의 열 산화 안정성을 알아내기 위하여 총 균수검사, 과산화물가 (Peroxide value), 산가(Acid value) 및 TBA가를 측정하여 비교한 결과 다음과 같은 결과를 얻었다. 1) 미생물 총 균수 실험에서 $\beta-carotene$의 첨가량이 $0\%,\;0.001\%$ 및 $0.004\%$로 증가함에 따라 균의 증식이 현저하게 억제되었다. 온도대별로 $180^{\circ}C$ 처리 군에서는 저장기간이 길어질수록 총 균수가 증가하는 경향을 나타내었으나, $80^{\circ}C$ 및 $130^{\circ}C$ 처리 군에서는 저장 기간이 길어질수록 총 균수가 현저하게 증가하였다. 2) 과산화물가의 측정 실험에 $\beta-carotene$의 첨가량이 $0.004\%$일 때가 $0\%,\;0.001\%$에 비해 유의하게 (P<0.05) 낮은 값을 나타냈다. 3) 산가의 측정실험에서 저장기간이 길어지면서 $\beta-carotene$의 첨가량이 증가할수록 항산화 능력과는 정의 상관관계를 나타났다. $\beta-Carotene$의 첨가량이 $0.004\%$일 때가 $0\%,\;0.001\%$에 비해 유의하게 (P<0.05) 낮은 값을 나타냈다. 4) TBA가 측정실험에서 대조군과 시료와의 비교에서 온도가 증가함에 따라 값이 상승하는 경향을 나타냈으며, 저장 기간 15일째 $\beta-carotene$의 첨가량이 $0.001\%$ 및 $0.004\%$ 처리 군이 대조군에 비해 유의하게 (P<0.05) 낮은 값을 나타냈다. 따라서 유열처리 한 돈지에 $0.004\%$ $\beta-carotene$을 첨가하면 열 산화 방지에 매우 효과적인 것으로 사료되었다. This study was designed to investigate the effect of $\beta-carotene$ on the heat oxidation stability of deep fried laid with different healing temperature. Commercially purchased $\beta-carotene$ was used to this experiment $\beta-carotene$ was added to the deep fried lard at final concentration of $0\%\;0.001\%\;and\;0.004\%$ (wt/wt fat basis). Total plate count peroxide value, acid value, and TBA(thiobarbituric acid) values of the samples were determined regulary at $50^{\circ}C$ during 15 days. The result of the study are as follows: The number of microorganism was decreased by $\beta-carotene$ added to the deep fried lard Deep fried lard with $0.004\%$ $\beta-carotene$ have higher antioxidative effect than those of control and $0.001\%$ treated group. Peroxide and TBA values were significantly (P<0.05) decreased in all samples by added $\beta-carotene$ at $0.004\%$ Antioxidative effect increased with increasing concentration of $\beta-carotene$. These results suggest that $\beta-carotene$ might inhibit the growth of microganisms and retard lipid oxidation in the deep fried lard.