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Quality characteristics and antioxidant activity of beer made from domestic Hopum barley
Gyo-Ha Moon,Seo Jin Lee,So Yeon Park,Kang-Hyun Chung,Kwon-Jai Lee,Jeung Hee An 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study was conducted to compare the antioxidant activity and properties of domestic and imported beers using malts made from domestic and imported organic barleys. The total polyphenol content in domestic beer and imported beer extracts were at 19.58 mg GAE/g and 18.83 mg GAE/g, respectively, and the flavonoid contents were approximately at 20.47 mg CE/g and 18.24 mg CE/g, respectively, which are higher than imported beer. Additionally, in domestic beer of DPPH and ABTS radical scavenging activity were higher than imported beer. The viscosity of domestic and Imported beers were determined at 6.30 cP and 7.40 cP respectively, indicating that domestic beer has a lower viscosity. The contents of acetic acid in both Domestic and Imported beers, were approximately 707 ppm and 701.67 ppm, respectively. Domestic and imported beers have been evaluated 4.6 pH and 4.5 pH value, respectively. The sample color of the domestic and imported beer have the degree of chromaticity at 23 European Brewery Convention(EBC). Therefore, domestic beer made from domestic organic barley can be used as a functional food more effectively compared with imported beer.
Gyo-Ha Moon,Gyeong-Ji Kim,Kang-Hyun Chung,Kwon-Jai Lee,Jeung Hee An 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Our study contended that water extracts from green tea, semi-fermented tea, and fermented tea protected against MPTP-treated in SH-SY5Y cells. The cell viability was reduced in cells treated with MPTP compared to the untreated group in SH-SY5Y cells cultured by 5×10⁴ cells/mL. However, the green, semi-fermented, and black tea water extract had neuroprotective effects in SH-SY5Y cells which were treated with 2mM MPTP. The cell viability showed the highest effect at 500 μg/mL of green tea and fermented tea, and 1000 μg/mL of semi-fermented tea. Also, Levodopa concentration (10∼500 μM) was measured by cell viability. Treatment with Levodopa (0∼200 μM) also alleviated the MPTP-induced cell toxicity in a dose-dependent manner. The fermented tea water extracts downregulated TNF-α, COX-2, and IL-6 inflammation mechanism dose-dependently when compared to the 2 mM MPTP group. Therefore, our results suggest that green tea, semi- fermented tea, and black tea may provide a valuable therapeutic strategy for the treatment of progressive neurodegenerative diseases such as PD.
Chu, Gyo-Moon,Kang, Suk-Nam,Kim, Hoi-Yun,Ha, Ji-Hee,Kim, Jong-Hyun,Jung, Min-Seob,Ha, Jang-Woo,Lee, Sung-Dae,Jin, Sang-Keun,Kim, Il-Suk,Shin, Dae-Keun,Song, Young-Min Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.2
This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.
국내외 홍차 추출물의 항산화 효과 및 Nitric Oxide 생성 저해 효과
문교하(Gyo-Ha Moon),김경지(Gyeong-Ji Kim),이유림(Yu-Rim Lee),김종철(Jong Cheol Kim),심두보(Doobo Shim),정강현(Kang-Hyun Chung),이권재(Kwon-Jai Lee),안정희(Jeung Hee An) 한국식품과학회 2021 한국식품과학회지 Vol.53 No.4
본 연구에서는 국내산 홍차 3종과 외국산 홍차 7종의 70% 에탄올 추출물의 항산화 효과와 LPS로 유도된 대식세포에서의 항염증 보호 효과를 평가하였다. 국내산 홍차인 보성에서 총 폴리페놀(330.13 ㎎ GAE/g)과 탄닌(285.65 ㎎ TAE/g)의 함량을 보였고, 총 플라보노이드 함량은 제주(590.11 ㎎ CE/g)가 외국산 홍차와 유사하게 높은 함량을 보였다. 테아닌 함량은 국내산 홍차인 하동(651.50 ㎎%)이 외국산 홍차보다 매우 높은 함량을 나타냈다. 또한, DPPH 라디칼 소거능 활성과 환원력은 25 ㎍/mL 농도에서 보성 홍차에서 높은 활성을 보였다. 25 ㎍/mL 농도에서 ABTS 라디칼 소거능 활성은 제주(63.89%), 보성(59.73%)과 하동(52.76%)에서 높은 라디칼 소거능을 나타냈다. 대식세포에서의 세포보호 효과는 50-100 ㎍/mL 농도의 모든 홍차 추출물에서 높은 세포 생존율을 보였고 200 ㎍/mL 농도에서는 보성이 98.22%로 가장 높은 세포 보호 효과를 보여주었다. 세포 내 NO 생성 억제 활성은 국내산 하동, 제주와 보성 홍차의 모든 농도에서 외국산보다 높은 NO 생성 저해능을 보였다. LPS에 의해 염증이 유발된 대식세포에서의 항산화 효과를 확인하여 50 ㎍/mL의 보성 홍차 추출물에서 SOD-1 발현이 LPS 단독 처리군에 비해 1.39배 증가하였다. 또한, GST발현은 LPS 단독 처리군에 비해 보성과 제주 홍차 추출물에서 각각 1.52배와 1.46배 증가되었다. 본 연구에서는 국내산 홍차와 외국산 홍차를 비교 평가한 결과 보성과 제주 홍차 추출물의 항산화 단백질 발현은 폴리페놀이나 플라보노이드 성분과 밀접하게 관여한 것으로 보이며 하동 홍차의 NO 생성 억제 활성은 높은 테아닌 함량에 의한 것으로 판단된다. 본 연구에서 국내산 홍차 추출물인 보성, 제주와 하동 홍차가 항산화 및 항염증 활성이 있는 것으로 보이며 이는 기능성 소재로서의 개발의 가능성이 있다고 보인다. This study investigated the antioxidant and nitric oxide (NO) inhibition effects of three domestic and seven foreign fermented black tea 70% ethanol extracts. Bosung showed the highest total polyphenol and tannin contents. Jeju showed the highest total flavonoid contents. The theanine content was higher in Hadong (651.50 ㎎%) than in foreign fermented black tea. At 25 ㎍/mL, the domestic fermented black tea extract showed the highest DPPH and ABTS racial-scavenging activities, reducing power assays. Domestic fermented black tea showed higher NO inhibitor activity than foreign black tea at 50 ㎍/mL. Bosung black tea extract showed an increase in SOD-1 level (1.39-fold) compared to the LPS-only group. Bosung and Jeju decreased the GST protein by 1.52- and 1.46-folds, respectively, compared to the LPS-only group. Thus our results suggest that domestic fermented black tea (Bosung, Jeju, and Hadong) are effective antioxidants in RAW 264.7 cells.
( Gyo Moon Chu ),( Jang Woo Ha ),( Young Min Song ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.4
This study was conducted to investigate the effects of fermented king oyster mushroom by-products diet(FMBD) on the growth performance, blood characteristics, and carcass traits of fattening pigs and its economics. The fermented diet mainly contained 40.0% king oyster mushroom(Pleurotus eryngii) by-products, 20.0% corn, 28.0% soybean meal, 0.1% supplemental probiotics and 0.08% cellulase. The mixed ingredients were fermented for 1 d at 37℃ followed by 9d at room temperature, after which they were dried at 45℃ for 3 d. Pigs(n=96) were divided into eight heads per pen, four diet treatments and three replications. The basal diet(C) was substituted with 20%(T1), 50%(T2) and 80%(T3) FMBD. The concentration of crude protein(CP) was significantly higher(p<0.05) at the end of the fermentation period. The average daily gain(ADG) and feed efficiency were significantly lower(p<0.05) in T3 than C. Additionally, carcass grade was significantly better(p<0.05) in all treatments than C and the ratio of high carcass grade was higher. Although substitution of FMBD decreased growth performance, it improved carcass grade and decreased the feed cost of fattening pigs. Therefore, it was expected that the increase in the utilization ratio of FMBD will reduce the cost of animal production.
Chu, Gyo-Moon,Yang, Bo-Seok,Kim, Hoi-Yun,Kim, Jong-Hyun,Ha, Ji-Hee,Kim, Chung-Hui,Lee, Sung-Dae,Song, Young-Min Asian Australasian Association of Animal Productio 2011 Animal Bioscience Vol.24 No.10
Effects of a supplemental fermented agro by-products diet on growth performance, blood characteristics and carcass traits were investigated in fattening pigs. The fermented diet mainly contained 38.0% brewer's grain, 25.0% rice bran and 21.0% byproduct of king oyster mushrooms. The mixed ingredients were fermented at $40^{\circ}C$ for 7 days and fed to crossbred barrow pigs for 62 days. Ninety pigs were housed in 10 head per pen with three replicate pens per treatment. The pigs in the control group were fed with formula feed, while the pigs in T1 group were fed 20, 40, 60, 80 and 100% fermented diet substituted with formula feed on 1 week interval. Pigs in T2 group were fed 30, 60 and 100% fermented diet substituted with formula feed on 1 week interval. The fermented diet significantly (p<0.05) decreased body weight gain and feed efficiency of pigs. The blood characteristics differed with diet types. Carcass grade was significantly better (p<0.05) in the pigs fed fermented diet than in the pigs fed control diet as well as ratio of high grade was higher in the fermented diet groups. Therefore, although a dietary of fermented diet decreased growth performance and feed efficiency, it improved the carcass grade in pigs.
Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs
Chu, Gyo-Moon,Kang, Suk-Nam,Nam, Jung-Man,Kim, Hoi-Yun,Ha, Ji-Hee,Ibrahim, Rashid Ismael Hag,Park, Jae-Hong,Kim, Il-Suk,Song, Young-Min Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.5
The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p<0.05) in treatments, but the pH value of T3 and the shear force values of T2 and T3 were higher (p<0.05) than those of C. The CIE $L^*$ value (lightness) was significantly (p<0.05) higher in T2 and T3 than C, but the CIE $b^*$ (yellowness) of T2 and T3 was significantly (p<0.05) lower than C. The composition of myristic acid and oleic acid was significantly (p<0.05) higher in treatments than in C, while the composition of palmitic acid and stearic acid of treatments were significantly (p<0.05) lower than C in LD. Sensory evaluation of cooked meat as scores of aroma, taste, juiciness and overall acceptability showed higher (p<0.05) in treatments than in C. In conclusion, the dietary of fermented persimmon diet decreased the crude fat concentration, improved the fatty acids composition (increased composition of unsaturated fatty acid and decreased composition of saturated fatty acid) and improved the sensory evaluation of pork meat from fattening pigs.