Storage Stability of the Synthetic Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Separated from Beef Sarcoplasmic Protein Extracts at Different pH, Temperature, and Gastric Digestion

Aera Jang,Cheorun Jo,Mooha Lee 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.4

The angiontensin converting enzyme (ACE) inhibitory peptides were separated from beef sarcoplasmic protein extract and their amino acid sequences were identified as GFHI, DFHINQ, FHG, and GLSDGEWQ. The 4 peptides were synthesized in a laboratory and the ACE inhibitory activities of peptides was measured after 2 months of storage at 4oC under different pH conditions (6.0, 6.5, 7.0, 7.5, and 8.0) and the exposure of different temperatures (70, 80, 90, and 100℃) for 20 min to evaluate industrial use. No significant difference was detected by pH and temperature abuse for 20 min during storage. When the synthetic peptides were digested by pepsin, trypsin, and chymotrypsin, the ACE inhibitory activity was not changed. These results indicated that the 4 synthetic peptides with ACE inhibitory activity were pH-stable, heat-stable, and resistant to proteinases in gastro-intestinal tracts. Therefore, those 4 peptides can be used as a source for functional food product with various applications.

Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity

Aera Jang,Ki-Chang Nam,Xian-De Liu,Mooha Lee,Dong-Ho Kim,Cheorun Jo 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.5

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses

Aera Jang,Hye-Jin Kim,Dongwook Kim,JinSoo Kim,Sung-Ki Lee 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at 4±2℃ for 7–10 days until aerobic plate counts (APC) reach 5.51–6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and mediumrare pork is more beneficial than that of well-done pork.

Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage

Aera Jang,Sang-Keun Jin,Cheorun Jo,Mooha Lee,Il-Suk Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.4

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:κ-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

Effect of Irradiation on the Quality of Pale, Soft, Exudative (PSE) Pork During Storage at 4℃

Aera Jang(장애라),Xiande Liu(류현덕),Cheorun Jo(조철훈) 충남대학교 농업과학연구소 2007 농업과학연구 Vol.34 No.1

방사선 조사가 PSE 돈육의 품질에 미치는 영향을 알아보기 위해 전문 육류등급사에 의해 외관적으로 확인된 PSE 돈육 등심을 4.5 kGy로 감마선 조사 후 pH, 육색, 지방산화, 미생물 및 관능적 품질을 2주간 냉장저장하면서 측정하였다. pH는 4.5 kGy의 방사선 조사에 의해 영향 받지 않았으나 육색 중 적색도를 나타내는 a<SUP>*</SUP>값은 방사선 조사된 등심근에서 저장기간 전체를 통하여 유의적으로 증가하였음을 관찰할 수 있었다(P<0.05). 방사선 조사 4.5 kGy는 비조사구(0 kGy)와 비교하여 2주간 냉장저장기간 중 약 2 log의 총균수 감소효과를 보였다. 관능검사 결과 적색도 증가에 따른 방사선 조사 돈육등심의 선호도가 높았다. 이상의 결과를 종합해 볼 때 식육 방사선 조사기술은 미생물학적 안전성뿐만 아니라 PSE 돈육의 육색을 향상시키는데 유용하게 사용될 수 있음을 알 수 있었다. The effect of irradiation on the quality characteristics of pale-soft-exudative (PSE) pork was studied. The pork loin with severe PSE appearance was selected by meat grader, irradiated at 0 and 4.5 kGy, and meat quality characteristics including pH, color, lipid oxidation development, microbial and sensory quality were analyzed during 2 weeks of storage at 4℃. The pH values of non-irradiated and 4.5 kGy-irradiated PSE raw pork loin was not different. Hunter color a<SUP>*</SUP>-value, which represents redness of meat surface showed significant increase (P<0.05) in irradiated PSE pork loin. This higher Hunter color a<SUP>*</SUP>-value maintained during 2 weeks of storage. By 4.5 kGy of irradiation, approximately 2 log reduction of total aerobic bacterial counts was achieved during 2 weeks of storage when compared with non-irradiated control. Sensory panelists prefer the color of irradiated PSE meat than that of non-irradiated control because of redness. From the results, it is possible to use an irradiation technology to improve not only microbiological safety but also the color of meat which has severe defect such as PSE.

[P8-129] Physicochemical Quality, Calcium content, and Antioxidative Activity of Pickled Hen Egg

Aera Jang,Xiande Liu,Bong-Duk Lee,Su-Ki Lee,Kyung-Hang Lee,Cheorun Jo 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

[P4-09] Microrobiological and sensory characteristics of electron beam irradiated Myungran Jeotkal and its ingredients during storage at 4℃

Aera Jang,Xiande Liu,Binna Kim,Yoon-Ji Kim,Byung-Ho Ko,Cheorun Jo 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

The effect of dietary α-lipoic acid, betaine,l-carnitine, and swimming on the obesity of mice induced by a high-fat diet

Jang, Aera,Kim, Dongwook,Sung, Ki-Seung,Jung, Samooel,Kim, Hyun Joo,Jo, Cheorun The Royal Society of Chemistry 2014 Food & Function Vol.5 No.8

<P>We evaluate the effect of supplementation, at 300 mg kg<SUP>−1</SUP>body weight (BW), with the antioxidants α-lipoic acid (AL), betaine (BT),l-carnitine (LC), and the combination of these and exercise on obesity induced by a 9 week high-fat diet (HFD) in mice. Healthy 5 week-old male C57BL/6J mice were divided into 9 groups: (1) CON, control group fed with a commercial mice chow containing 10% crude fat; (2) HFD, high fat diet group fed with a commercial mice chow containing 60% crude fat; (3) HFD-AL, HFD group fed with AL; (4) HFD-BT, HFD group fed with BT; (5) HFD-LC, HFD group fed withLC; (6) HFD-SW, HFD with swimming as an exercise; (7) HFD-SWAL, HFD-AL with swimming; (8) HFD-SWBT, HFD-BT with swimming, and (9) HFD-SWLC, HFD-LC with swimming. The BW of mice withLCand swimming reduced the increase of BW after 9 weeks. Relative adipose tissue weights were reduced by the combinations of antioxidant supplementation and swimming. Levels of serum glucose and leptin were reduced in the HFD-SWLC group when compared with the HFD group. Serum triglyceride and total cholesterol and the size of adipose were also decreased in the HFD-LC and HFD-SWLC groups. These results show thatLCat a dose of 300 mg kg<SUP>−1</SUP>BW was the most effective for reducing fat accumulation in mice with HFD for 9 weeks. In addition, exercise should be given in combination to enhance the BW reduction and serum lipid level.</P>

Effect of coenzyme Q10 via nitric oxide production and growth arrest of human colon cancer HCT116 cells

Soojin Jang,Jooyeon Lee,Se Min Ryu,Hanbyeol Lee,Jeong-Ran Park,Hyejin Kim,Dongwook Kim,Aera Jang,Se-Ran Yang 한국예방수의학회 2017 예방수의학회지 Vol.41 No.2

Colorectal cancer is a major cause of morbidity and mortality that accounts for over 9% of all incidences of cancer. Additionally, colorectal cancer is widely recognized as an environmental disease related to ill-defined cultural, social and lifestyle factors including physical activity, obesity, cigarette smoking and heavy alcohol consumption. Accordingly, natural phytochemicals and extracts have attracted attention because of their beneficial biological effects. Coenzyme Q10 (CoQ10) is a common supplementary medicine applied to increase bioenergetic capacity in various diseases. Therefore, in this study, we investigated whether CoQ10 treatment has any inhibitory effects and its related cellular mechanisms in human colon cancer HCT116 cells. A MTT assay revealed that CoQ10 slightly decreased the proliferation of HCT116 cells; however, glutathione- and superoxide dismutase- activity were unchanged in response to CoQ10 treatment. A DCF-DA assay revealed that CoQ10 slightly increased ROS release of HCT116 cells. However, in a nitric oxide (NO) assay, CoQ10 significantly increased NO production in a dose-dependent manner. The results of western blot analysis revealed that the protein levels of Bax, p21 and p53 were increased, whereas the protein level of Bcl2 was decreased suggesting that the CoQ10-mediated inhibitory mechanism is associated with apoptotic signaling. Taken together, our findings indicate that CoQ10 has an inhibitory effect on the growth of colon cancer cells via NO production that is associated with regulation of factors involved in apoptotic signaling including Bax, Bcl2, p21 and p53.

Quercetin의 급여가 육계 다리육의 산화 안정성에 미치는 영향

장애라(Aera Jang),박정은(Jung-Eun Park),김상호(Sang-Ho Kim),채현석(Hyun-Seok Chae),함준상(Jun-Sang Ham),오미화(Mi-Hwa Oh),김현욱(Hyoun-Wook Kim),설국환(Kuk-Hwan Seol),조수현(Soo-Hyun Cho),김동훈(Dong-Hun Kim) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.4

본 연구는 quercetin의 급여가 닭고기 다리육의 지방산패 억제 효과에 미치는 영향을 구명하고자 실시하였다. 1일령 Ross 320마리 육계 병아리를 8처리군으로 나누어 대조군(T1), 항생제 처리군(T2), 비타민 E 20 ppm 처리군(T3), 비타민 E 200 ppm 처리군(T4), quercetin 20 ppm(T5), quercetin 200 ppm(T6), methoxylated quercetin 20ppm(T7), methoxylated quercetin 200 ppm(T8) 처리구로 나누어 35일간 급여하였다. 급여 후 36일째 도계하여 다리육만 분리하였고, 0, 3, 7일 냉장 저장 기간 동안의 단백질 변패도(VBN), 지방산패도(TBARS), 지방산 조성 변화, 미생물학적 특성을 조사하였다. 저장 3일에는 대조군보다 항생제처리군(T2), 비타민 E처리군(T3, T4)와 quercetin 20 ppm 처리군(T5)에서 유의적인 감소를 나타내어 quercetin 20 ppm의 높은 단백질 산패 억제 효과를 보였다(P<0.05). 도계 직후 다리살의 지방산패도는 대조군보다 비타민 E 200 IU 급여한 T4에서 가장 낮은 값을 나타내었으며, 이 값은 항생제 처리구인 T2, quercetin 200 ppm 첨가구인 T5와 유의적인 차이를 나타내지 않아, 비타민 E 200 IU와 유사한 항산화력을 나타냄을 보여주었다(p<0.05). 그러나 저장 7일에 quercetin 20 ppm 처리군(T5)과 200 ppm 처리군(T6)은 항생제 처리군보다도 낮은 총 균수를 나타내어 높은 항균력을 나타내었다(P<0.05). 대장균군은 도계 직후부터 냉장 저장 7일까지 quercetin 처리에 의한 유의적인 감소 효과는 없었다. This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on oxidation of chicken thigh during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (T1), T1 with antibiotics (T2), vitamin E 20 IU (T3), vitamin E 200 IU (T4), quercetin 20 ppm (T5), quercetin 200 ppm (T6), methoxylated quercetin 20 ppm (T7), methoxylated quercetin 200 ppm (T8). After slaughtering the broilers, thigh meats were collected and analyzed the oxidation stability during storage at 4℃ for 7 days. Volatile basic nitrogen (VBN) was ranged from 10.98~15.37 mg% until day 3 and quercetin 20 ppm (T5) significantly reduced (p<0.05) the VBN value of thigh as much as antibiotics treatment group (T2). The supplementation of quercetin at a 200 ppm level significantly reduced 2-thiobarbituric acid reactive substances value when compared with the control. Supplementation of 20 ppm quercetin also affected fatty acid composition of chicken thigh and resulted in increase of C18:1w9 and decrease of C18:2w6 on day 3. In microbes of chicken thigh during storage, supplementation of 20 ppm quercetin significantly reduced total microbes compare to control on day 7 (p<0.05). There was no effect on the number of coliforms in thigh with quercetin diet. From these results, the dietary supplementation of 20 ppm of quercetin may have effects on enhancing oxidation stability.