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Kim, Ji-Han,Pyun, Chang-Won,Hong, Go-Eun,Kim, Soo-Ki,Yang, Cheul-Young,Lee, Chi-Ho Korean Society of Animal Sciences and Technology 2014 한국축산학회지 Vol.56 No.6
This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.
Pyun, Chang-Won,Abd El-Aty, A. M.,Hashim, M. M. M.,Shim, Jae-Han,Lee, Si-Kyung,Choi, Kang-Duk,Park, Kwan-Ha,Shin, Ho-Chul,Lee, ChiHo John Wiley Sons, Ltd. 2008 Biomedical chromatography Vol.22 No.3
<P>A solid-phase fluorescence immunoassay (SPFIA) that was primarily developed for detection of antibiotic residues in milk was qualitatively applied for the pre-screening of the residues of aminoglycoside antibiotics, streptomycin and dihydrostreptomycin, in meat press juice. The confirmation of both analytes was performed using a validated method of highperformance liquid chromatography with post-column derivatization. The analytical performance was demonstrated by the analysis of pork meat samples spiked at three concentration levels, ranging from 0.25 to 2.5 ppm for each analyte. In general, the recoveries ranged from 80.4 to 81.5% and from 79.6 to 84.4% for streptomycin and dihydrostreptomycin, respectively, with relative standard deviations lower than 6%. The limits of detection were 0.1 and 0.15 ppm for streptomycin and dihydrostreptomycin, respectively, and the limits of quantification of 0.35 and 0.5 ppm are below the maximum residue limits of Codex, the European Union, and the Korean Food and Drug Administration (ranging from 0.5 to 0.6 ppm). Eight real samples collected from the Seoul area were first monitored using SPFIA, and none of them were found positive. These findings are in good accordance with those observed by HPLC analysis. To the best of our knowledge, this is the first report to monitor the aminoglycoside residues in pork meat press juice using SPFIA. Copyright © 2007 John Wiley & Sons, Ltd.</P>
Pyun, Chang-Won,Kim, Ji-Han,Han, Kyu-Ho,Hong, Go-Eun,Lee, Chi-Ho Published for International Union of Biochemistry 2014 Biofactors Vol.40 No.5
<P>BALB/c mice were exposed to chronic alcohol-induced oxidative stress by intragastric administration of excessive ethanol (5 g/kg body weight) during the 24-week period. Curcumin (0.016%) or capsaicin (0.014%) containing diets were fed with or without ethanol treatment in four groups. There was no statistically significant difference in the behavioral test between all groups during the experimental period. Only one alcohol-treated mouse fed a normal diet showed a behavioral disorder and died before the raising period was completed. There were no effects on the activity of catalase and superoxide dismutase in the brain. However, curcumin or capsaicin treatment prevented alcohol-induced decline in brain weight. Furthermore, the levels of malondialdehyde and phosphatidylcholine hydroperoxide were significantly reduced in the brain tissue extract. The findings of this study demonstrated and confirmed the antioxidant effect of curcumin and capsaicin against alcohol-induced oxidative stress, and they suggest a direction for further studies.</P>
Pyun, Chang Won,Han, Kyu-Ho,Hong, Go Eun,Lee, Chi Ho Hindawi Publishing Corporation 2013 BioMed research international Vol.2013 No.-
<P>Curcumin is a bright yellow compound found in <I>Curcuma longa</I> L., a member of the family Zingiberaceae. In the present study, we determined whether curcumin protects against oxidative stress in liver and brain in mice fed excessive alcohol. BALB/c mice were administered 20% alcohol (16 g/kg body weight) with or without curcumin (0.016% in diet) for 12 weeks. The concentrations of phosphatidylcholine hydroperoxide (PC-OOH) in liver and brain samples were determined using chemiluminescence high-performance liquid chromatography. Mice treated with ethanol and curcumin significantly (<I>P</I> < 0.05) showed a lower hepatic PC-OOH level compared to mice treated with only ethanol. However, there was no significant difference in the brain PC-OOH level among all mice. Our finding indicates that the dosage of alcohol might increase the lipid peroxide level of liver but not of brain, and daily curcumin consumption might be protective for liver against alcohol-related oxidative stress in mice.</P>