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Degradation products of mangiferin by γ irradiation with inhibitory effects on NO production
Jo, Cheorun,Yoon, Kyung Young,Jang, Eun Jin,Kim, Tae Hoon Japan Society for Bioscience, Biotechnology and Ag 2016 Bioscience, Biotechnology, and Biochemistry Vol.80 No.10
<P>The xanthone glucoside mangiferin (1) was converted by -irradiation into three new compounds, mangiferdiol (2), mangiferinol (3), and isomangiferinol (4). The new compound 2 containing two hydroxymethyl groups instead of a ketone moiety exhibited significantly improved inhibitory activity against nitric oxide production in lipopolysaccharide-stimulated RAW264.7 cells with IC50 value 47.1 +/- 1.7M, compared to the mother mangiferin.</P>
Nutritional Quality of Dried Pig Placenta
Cheorun Jo,Aera Jang,Il-Joon Kim,Mooha Lee 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.2
Nutrients and hormone levels of dried pig placenta were studied. Placentas were freeze-dried (FD), oven-dried at 60 (OD-60), and 90oC (OD-90) and then crushed by a blender into small pieces. FD and OD-60 pig placenta had a higher moisture content than did OD-90, with no difference between FD and OD-60. There were no large differences in compositions of crude protein, crude fat, and crude ash of dried placenta among the treatments and the contents of K, Fe, and α-tocopherol were highest in FD (p<0.05). Glutamine and glycine were the most abundant amino acids in all dried placenta and tyrosine was highly retained in FD placenta, compared with OD (p<0.05). Estradiol was the major sex hormone, followed by progesterone and testosterone in all dried placentas. Antibiotics including amoxicillin, sulfamethazine, tylosin, and chlorotetracyclin were not detected from the pig placentas tested. These results demonstrate that placenta is a good biomaterial with high nutritional quality, and that freeze drying is superior to oven drying for processing pig placenta.
Short Communication of Novel Application of Food Irradiation
Cheorun Jo,Ju-Woon Lee,Myung-Woo Byun 한국식품영양과학회 2001 Preventive Nutrition and Food Science Vol.6 No.4
Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation was effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study, the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3,, 4,37℃). The possibility of residual chlorophyll b reduction by irradiation was also found,, the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine, residual chlorophyll b.
Marine bioactive peptides: Types, structures, and physiological functions
Jo, Cheorun,Khan, Faisal Fareed,Khan, Muhammad Issa,Iqbal, Javed Informa UK (TaylorFrancis) 2017 Food reviews international Vol.33 No.1
<P>Oceans are considered one of the richest sources of bioactive compounds. The extraction and utilization of marine peptides have attracted attention owing to their potential health benefits. They can be used in different functional and nutraceutical foods due to their antihypertensive, antioxidant, and antimicrobial properties. These bioactive peptides can be extracted from sponges, ascidians, seaweeds, and mollusks and reportedly have pharmacological properties. The objectives of this article are to provide an overview on the sources of marine bioactive peptides, a brief description of their extraction methods, and their biological activities and potential applications in functional foods and pharmaceuticals.</P>
Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice
Jo, Cheorun,Lee, Kyung Haeng Elsevier 2012 Radiation physics and chemistry Vol.81 No.8
<P><B>Abstract</B></P><P>As there is no pasteurization procedure for the manufacture of fresh vegetable juice, both industry and consumers have sought a method for improving the storage stability and shelf-life of this category of products. In this study, the effects of commercially available, non-thermal pasteurization processes, such as gamma and UV irradiation, were compared for their efficacy in sanitizing fresh carrot juice (FCJ). FCJ was manufactured, packaged, and gamma irradiated with doses of 0, 1, 3, and 5kGy. The manufactured FCJ was also passed through 4 UV light lamps at doses of 3.67, 4.69, and 6.50kGy. The total aerobic bacterial count of the FCJ approached the legal limit (10<SUP>5</SUP> CFU/mL) after manufacturing. Both treatments were effective in reducing the number of total aerobic bacteria, and the reduced number was maintained during storage for 7 days. Gamma irradiation was more effective in suppressing microbial growth during storage. When the doses for UV treatment and gamma irradiation were higher, the inactivation effects were higher. The reduction of ascorbic acid content was greater upon gamma irradiation than UV treatment. No difference was found in the contents of flavonoids and polyphenols in FCJ after either treatment. After 3 days of refrigerated storage, the sensory scores of gamma- or UV-irradiated FCJ were superior to those of the control. The results indicate that both non-thermal treatments were effective in improving storage stability and extending shelf-life, but gamma irradiation was slightly better in suppressing microbial growth after treatment.</P> <P><B>Highlights</B></P><P>► Gamma irradiation and UV treatment were compared for their efficacy in sanitizing fresh carrot juice. ► Both treatments were effective in reducing the number of total aerobic bacteria but gamma irradiation was more effective. ► Reduction of ascorbic acid content was greater by gamma irradiation than by UV treatment. ► Sensory scores of gamma irradiated or UV-treated carrot juice were superior to those of the control.</P>