Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

Catherine W. Rico,김귀란,조철훈,남기창,강호진,안동욱,권중호 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.6

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5% (w/w) minced garlic or 2.5% (w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at 4C for 8 days. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but concentrations in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 days of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion

Rico, Catherine W.,Kim, Gui-Ran,Jo, Cheo-Run,Nam, Ki-Chang,Kang, Ho-Jin,Ahn, Dong-Uk,Kwon, Joong-Ho Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.6

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

Research Articles : Antioxidative and Hypoglycemic Effects of Silk Fibroin/SericinMixtures in High Fat-Fed Mice

( Won Seo Chung ),( Chul Um In ),( W. Rico Catherine ),( Young Kang Mi ) 한국잠사학회 2011 International Journal of Industrial Entomology Vol.23 No.1

The effect of dietary feeding of silk fibroin/sericinmixtureson the antioxidative status and glucose metabolism in high fat-fed mice was investigated. The mice weregiven experimental diets for 6 weeks: normal control (NC),high fat (HF) andhigh fat supplemented with F100 (pure fibroin, HF-F100), F81 (81:19 fibroin-sericin, w/w, HF-F81) or F50 (50:50 fibroin-sericin, w/w, HF-F50). The silk protein-fed mice showed decreased lipid peroxidation, enhancedantioxidant enzymesactivities and lower blood glucose level relative to HF group. The HF-F50 animals exhibited significantly lower insulin level, higher glycogen concentration, enhanced hepatic glucokinaseactivity and reduced glucose- 6-phosphate and phosphoenolpyruvatecarboxynaseactivities than the HF ones. The in vivo antioxidant activity and hypoglycemic action tended to increase with increased amount of sericin and decreased fibroin content in the diet. These findings demonstrate that silk protein, particularly sericin, may be beneficial in suppressing high fat diet-induced hyperglycemiaand oxidative stress.

Comparative Analysis of the Physicochemical Properties of Rice Endosperm from Different Non-Glutinous Rice Varieties

( Mi Young Kang ),( Catherine W. Rico ),( Sang Chul Lee ) 한국응용생명화학회 2009 Applied Biological Chemistry (Appl Biol Chem) Vol.52 No.6

The physicochemical properties of four non-glutinous rice varieties (Junambyeo, Hwayoungbyeo, Namcheonbyeo, and Andabyeo) were analyzed. The rice starch granules from Junambyeo and Hwayoungbyeo varieties were loosely packed with larger air spaces between granules than that of Namcheonbyeo and Andabyeo. The Junambyeo variety exhibited the highest total amino (840.69 ng/mg) and oleic (47.16%) acids content, the fastest rate of hydrolysis (58.34%), and the lowest blue value (0.18). The highest sugar (0.32-4.28 μg/g), mineral (89.48-3592.00 ppm) contents, and viscosity values were found in Namcheonbyeo rice, while the Andabyeo variety showed highest pasting and blue (0.22) values and lowest amino acid content (402.10 ng/mg). No substantial difference in X-ray diffraction pattern was observed among the rice varieties analyzed. This study illustrates the wide variation in the chemical composition of non-glutinous rice varieties. The results of which could be used by food processors in assessing the quality of non-glutinous rice with a specific property suitable for specialty food processing.

Enhancement of Lipid Metabolism and Antioxidant Defense Status in Mice Fed with High Fat Diet Supplemented with Antheraea pernyi Silk Fibroin Powder

( In Chul Um ),( Catherine W. Rico ),( Hae Yong Kweon ),( Mi Young Kang ) 한국잠사학회 2011 International Journal of Industrial Entomology Vol.22 No.2

The effect of diet supplementation of Antheraea pernyi (A. pernyi) silk fibroin on the lipid metabolism and antioxidant defense status in high fat-fed mice was investigated. The animals were given normal control diet (NC group), high fat diet (HF group), or high fat diet supplemented with A. pernyi silk fibroin powder (HFS group) for 7 weeks. After the experimental period, the HF group showed significant increase in body weight, plasma and hepatic total cholesterol levels, and hepatic triglyceride concentration, and decreased activities of hepatic antioxidant enzymes relative to NC group. However, the HFS group exhibited marked reduction in body weight, plasma cholesterol and hepatic triglyceride levels, hepatic lipogenic enzyme activities, and lipid peroxidation rate, and higher high-density lipoprotein (HDL)-cholesterol level, fecal triglyceride content, and antioxidant enzymes activities compared with that of HF group. These findings demonstrate that dietary feeding of A. pernyi silk fibroin could improve the lipid metabolism and antioxidant defense system via regulation of hepatic antioxidant and lipogenic enzymes activities. Hence, this silk fibroin may be beneficial as a functional biomaterial for the development of therapeutic agent against high fat diet-induced hyperlipidemia and its related diseases.

Antioxidative and Hypoglycemic Effects of Silk Fibroin/SericinMixtures in High Fat-Fed Mice

Chung-Won Seo,엄인철,Catherine W. Rico,강미영 한국잠사학회 2011 International Journal of Industrial Entomology Vol.23 No.1

The effect of dietary feeding of silk fibroin/sericinmixtureson the antioxidative status and glucose metabolism in high fat-fed mice was investigated. The mice weregiven experimental diets for 6 weeks: normal control (NC),high fat (HF) andhigh fat supplemented with F100 (pure fibroin, HF-F100), F81 (81:19 fibroin-sericin,w/w, HF-F81) or F50 (50:50 fibroin-sericin, w/w,HF-F50). The silk protein-fed mice showed decreased lipid peroxidation, enhancedantioxidant enzymesactivities and lower blood glucose level relative to HF group. The HF-F50 animals exhibited significantly lower insulin level, higher glycogen concentration,enhanced hepatic glucokinaseactivity and reduced glucose-6-phosphate and phosphoenolpyruvatecarboxynaseactivities than the HF ones. The in vivo antioxidant activity and hypoglycemic action tended to increase with increased amount of sericin and decreased fibroin content in the diet. These findings demonstrate that silk protein, particularly sericin,may be beneficial in suppressing high fat diet-induced hyperglycemiaand oxidative stress.

Antioxidative and Hypoglycemic Effects of Silk Fibroin/SericinMixtures in High Fat-Fed Mice

Seo, Chung-Won,Um, In-Chul,Rico, Catherine W.,Kang, Mi-Young Korean Society of Sericultural Science 2011 International Journal of Industrial Entomology Vol.23 No.1

The effect of dietary feeding of silk fibroin/sericinmixtureson the antioxidative status and glucose metabolism in high fat-fed mice was investigated. The mice weregiven experimental diets for 6 weeks: normal control (NC),high fat (HF) andhigh fat supplemented with F100 (pure fibroin, HF-F100), F81 (81:19 fibroin-sericin, w/w, HF-F81) or F50 (50:50 fibroin-sericin, w/w, HF-F50). The silk protein-fed mice showed decreased lipid peroxidation, enhancedantioxidant enzymesactivities and lower blood glucose level relative to HF group. The HF-F50 animals exhibited significantly lower insulin level, higher glycogen concentration, enhanced hepatic glucokinaseactivity and reduced glucose-6-phosphate and phosphoenolpyruvatecarboxynaseactivities than the HF ones. The $in$ $vivo$ antioxidant activity and hypoglycemic action tended to increase with increased amount of sericin and decreased fibroin content in the diet. These findings demonstrate that silk protein, particularly sericin, may be beneficial in suppressing high fat diet-induced hyperglycemiaand oxidative stress.

Cholesterol-lowering Action and Antioxidative Effects of Microbial Gum in C57BL/6N Mice Fed a High Fat Diet

Catherine W. Rico,신재호,엄인철,강미영 한국생물공학회 2011 Biotechnology and Bioprocess Engineering Vol.16 No.1

The effect of feeding microbial gum on lipid metabolism and antioxidative status in high fat-fed C57BL/6N mice was investigated. The animals were randomly divided and fed with a normal control diet (NC group), a high fat diet (HF group), or a high fat diet supplemented with microbial gum (HFG group) for 7 weeks. At the end of the experimental period, the HF mice exhibited a marked increase in body weight, plasma and hepatic total cholesterol levels, and lipid peroxidation rate. Reduced activities of hepatic lipogenic and antioxidant enzymes were also observed in the HF group relative to that of the NC group. In contrast, feeding microbial gum counteracted the high fat diet-induced body weight gain, hypercholesterolemia,and oxidative stress by regulating antioxidant and lipogenic enzyme activities. These findings illustrate that microbial gum possess cholesterol-lowering action and antioxidant status-improving ability and may be useful for preventing and treating high fat diet-induced obesity and possibly reduce the risk of obesity-related diseases.

Varietal Difference in Physicochemical Properties of Pigmented Rice Varieties

강미영,Catherine W. Rico,이상철 한국작물학회 2011 Journal of crop science and biotechnology Vol.14 No.2

The physicochemical properties of pigmented (Midorimochi, Jeokjinjubyeo, and Heukmichalbyeo) and non-pigmented (Hwayoungbyeo) rice varieties were investigated. Starch from non-pigmented rice consisted mainly of large polyhedral granules that were more loosely packed than those of the non-pigmented sample. Pigmented rice showed higher linoleic acid content (36 - 40%)and hydrolysis rate (63 - 79%) but lower oleic acid content (35 - 39%), blue value (0.05 - 0.17), and viscosity values than the nonpigmented one. Significantly higher mineral content, blue value, and pasting and viscosity values were observed in the Jeokjinjubyeo sample compared to those of the other pigmented rice samples. The Midorimochi variety, on the other hand, exhibited the highest total amino acid (816.82 ng mg-1) and sugar (0.15 - 3.35 μg g-1) contents and the lowest pasting and viscosity values. No substantial difference in the X-ray diffraction pattern was observed among the samples. Results of this study could serve as baseline information for the quality evaluation of three pigmented rice cultivars and provide a better understanding of their potential uses and food industry applications.

In vitro Antioxidative and Antimutagenic Activities of Oak Mushroom (Lentinus edodes) and King Oyster Mushroom (Pleurotus eryngii) Byproducts

강미영,Catherine W. Rico,이상철 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1

The in vitro antioxidative and antimutagenic activities of ethanolic extracts from oak mushroom (Lentinus edodes) and king oyster mushroom (Pleurotus eryngii)byproducts were investigated. The antioxidant capacity of the extracts was assessed by determining the ferricyanide reducing power, scavenging activity on nitrite, DPPH radical, superoxide anions and hydroxyl radicals, ferrous ion chelating ability, and inhibitory effect on linoleic acid peroxidation and xanthine oxidase. The antimutagenic activity, on the other hand, was based on the suppression of mitomycin C-induced mutagenesis in Escherichia coli cells. Both the mushroom extracts showed strong antioxidative and antimutagenic effects at higher concentrations. In general, extracts from the oak mushroom byproduct had greater antioxidative and antimutagenic abilities than that of the king oyster extract. Results of this study demonstrate that the mushroom byproducts possess strong antioxidant capacity in vitro and may be useful as a functional biomaterial in the preparation of health-promoting food products and animal feeds.