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Jo, Qtae,Choy, Eun-Jung,Lee, Yong-Hwa,Ko, Sung-Jung,Song, Young-Chae,Kim, Myoung-Jin,Hwang, Eung-Ju The Korean Society of Fisheries and Aquatic Scienc 2006 Fisheries and Aquatic Sciences Vol.9 No.4
We measured activities of the ubiquitous tripeptide non-protein thiol (L-${\gamma}$-glutamyl-L-cysteinyl-glycine), glutathione (GSH), which is believed to playa fundamental role in detoxifying xenobiotics in biological systems, as a metabolic biomarker for benzo(${\alpha}$)pyrene and Aroclor 1254 exposure in the Pacific oyster Crassostrea gigas. Reproductive oysters were exposed to the pollutants for 50 days by the algal vectoring method in which the oysters were fed with concentrated standard algal foods grown in culture media containing Aroclor 1254 (0, 5, 50, 500 ng/g) or benzo(${\alpha}$)pyrene (0, 10, 100, 1,000 ng/g). Both pollutants induced maternal GSH activities in 10 days in a dosage-dependent manner (p<0.05), although Aroclor 1254 was stronger. The pollutant-driven GSH elevation persisted for 20 to 30 days depending on the pollutants and concentrations. Thereafter, a drastic decline in the GSH activity was observed due to metabolic failure, after which the oyster GSH remained at low levels throughout the remainder of the experiment. The pollutant exposures influenced maternal reproductive output in terms of fertilization, hatching, and morphology. These results imply that changes in activity of the GST-catalyzing molecule can be used as an oyster biomarker for Aroclor 1254 and benzo(${\alpha}$)pyrene exposure.
Puffing 조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 Benzo[α]pyrene 변화
오성천,Oh, Sung-Cheon 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.1
The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. Depending on treatment temperatures, the water contents decreased, while some carbonization occurred and crude ash contents relatively increased. Also, the crude protein and crude fat experienced little changes. B(${\alpha}$)P contents (0.16~0.17 ppb) showed little change according to treatment temperatures. From this result, the B(${\alpha}$)P content differed depending on the treatment temperature and raw materials. Solid elution rate figures of the herbal teas ranged from 0.27~0.45% (w/w) and the rate of solid elution increased along with higher puffing temperatures. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones.
쑥 추출물이 Benzo($\alpha$)pyrene을 투여한 흰쥐의 항산화계 효소에 미치는 영향
정차권,남상명,김종군,함승시,김수진,정명은 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1
This study has attempted to examine the effect of Artemisia iwayomogi extract on antioxidant and liver function related enzymes in rats fed high fat diet along with B( )P administration. The activities of the serum glutamic oxaloacetic transaminase, glutamic pyruvate transaminase and alkaline phosphatase of the rats fed Artemisia iwayomogi ethanol extract were decreased compared to the control. Similarily, the activities of the enzymes were also decreased when the combination of B( )P and ethanol extracts were administered compared to the group adminstered only B( )P. On the other hand, high fat diet increased the above liver function related enzymes. The activities of antioxidant enzymes including GST, catalase and Cu,Zn SOD were significantly increased by feeding the extracts (p<0.01) in addition to the increase of tocopherol contents in the serum. These results suggest that Artemisia iwayomogi extracts can protect cell membranes from the damages by free radicals or hydroperoxides and further may lead to the protection from cancer risks.
가공조건이 당귀, 작약, 천궁, 인진쑥, 삼백초 및 산조인을 첨가한 한방차의 품질 특성에 미치는 영향
장재선,오성천,Jang, Jae-Seon,Oh, Sung-Cheon 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3
An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.