http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Juae Gil,Dongwook Kim,Seok Ki Yoon,Jun Sang Ham,Aera Jang 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2
This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.
Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Gil, Juae,Kim, Dongwook,Yoon, Seok-Ki,Ham, Jun-Sang,Jang, Aera Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2
This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.
재래흑돼지고기의 냉동저장기간 동안의 품질 및 항산화 특성 변화
길주애(Juae Gil),김동욱(Dongwook Kim),김희진(Hee-Jin Kim),윤지열(Ji-Yeol Yoon),박재인(Jae-In Pak),박범영(Beom-Young Park),함준상(Jun-Sang Ham),장애라(Aera Jang) 한국생명과학회 2015 생명과학회지 Vol.25 No.7
본 연구는 150일간 냉동저장기간 중 재래흑돼지 등심과 뒷다리살의 품질변화와 항산화 특성을 알아보고자 실시하였다. pH 분석결과 등심의 경우 저장기간 동안 유의적으로 감소하였으나(p<0.05), 뒷다리살은 일관된 경향을 보이지 않았다. 등심의 경우 L*값은 저장1일부터 120일 동안 유의적인 차이를 보이지 않았으나 뒷다리살의 경우 저장기간에 따라 유의적으로 감소하였다(p<0.05). a*값의 경우 등심과 뒷다리살 모두 저장기간이 경과함에 따라 유의적으로 감소하였으며, b*값은 유의적으로 증가하였다(p<0.05). 보수력 지수는 등심의 경우 저장 1일 32.80%에서 30일에 유의적으로 감소하여(p<0.05) 저장 150일까지 26.42%로 유지됨을 나타내었다. 등심과 뒷다리살의 총균수는 각각 4.88, 5.16 Log CFU/g을 나타내었고, 저장 30일에 유의적으로 감소하였다(p<0.05). 냉동 저장 중 재래흑돼지 등심과 뒷다리살 각각의 2-thiobarbituric acid reaction substance 값은 0.057-0.069, 0.052-0.087 mg MDA/kg meat의 범위를 보였으나, 저장 150일까지 유의적인 차이는 없었다. 등심과 뒷다리살의 volatile basic nitrogen값은 각각 15.13-16.55, 16.05-16.23 mg%의 범위를 나타내었다. 등심과 뒷다리살의 항산화 활성인 oxygen radical absorbance capacity과 carnosine함량을 분석한 결과 냉동저장 150일 동안 유의적으로 감소하였다(p<0.05). 본 연구 결과, 재래흑돼지 등심과 뒷다리살의 냉동저장 중 식육의 품질은 다소 감소하는 경향은 있었지만 큰 변화는 없었다. 하지만, 항산화 활성과 항산화 기능을 갖는 di-peptide인 carnosine은 냉동저장 150일 동안 유의적으로 감소하였음을 나타내었다(p<0.05). This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at -18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.
Effect of oxygen plasma treatment on carbon nanotube-based sensors.
Ham, Seung Woo,Hong, Hyun Pyo,Kim, Joon Hyub,Min, Sung Jun,Min, Nam Ki American Scientific Publishers 2014 Journal of nanoscience and nanotechnology Vol.14 No.11
<P>We present the research results of the use of plasma modification for the fabrication of carbon nanotube-based devices for chemical and biological sensing. The oxygen plasma treatment of multiwalled carbon nanotubes (MWCNTs) effectively grafts oxygen atoms onto the CNT surface. For investigating the impact of plasma modification on the MWCNT-based sensor performance, three different sensors are fabricated: NH3 gas sensors, humidity sensors, and immunosensors. The plasma-modified MWCNTs (p-MWCNTs) exhibit a sensitivity to NH3 that is approximately twice that of the corresponding untreated sensor. The humidity sensor with a p-MWCNT top electrode exhibits a much faster response time compared with the untreated MWCNT electrodes. The p-MWCNT immunosensor exhibits a detection limit almost 1000 times lower than that of the standard ELISA assay, while the untreated MWCNTs exhibit no detectable signal. These results imply that the oxygen-containing functional groups on the CNT surface significantly affect the performance of the CNT-based chemical and biological sensors.</P>