T-test와 ANOVA test를 활용한 미국에서 생산된 블랙 강황의 이화학적 특성 분석

모은경,김혜영 한국지식정보기술학회 2023 한국지식정보기술학회 논문지 Vol.18 No.5

Black turmeric is a type of turmeric that is mainly used in curry and is widely utilized as a plant resource with various medicinal properties in India and Southwest Asia. Black turmeric has various pharmacological effects such as anti-inflammatory, anti-diabetic, anti-bacterial and anti-cancer activities, but it is not known in Korea. Therefore, the present study was conducted to analyze the physicochemical properties of black turmeric so that is can be used as a functional food in the future. The physicochemical properties of black turmeric powder, which has never been introduced in Korea, was analyzed and the general composition was 5.31 moisture, 11.57 crude protein, 3.63 crude fat, and 5.05 ash. The mineral contents of black turmeric was analyzed as potassium 1447.06 mg%, calcium 151.79 mg%, iron 5.66 mg%, and sodium 21.77 mg%. The pH was 6.09 for yellow turmeric and 6.04 for black turmeric, with no significant difference. In terms of chromaticity, the L value of black turmeric was significantly higher, the a value was relatively lower, and the b value was significantly lower than that of turmeric. DPPH radical scavenging activity was significantly lower in black turmeric compared to turmeric. Polyphenol content was not significantly different in black turmeric compared to turmeric.

Dietary turmeric (Curcuma longa L.) supplementation improves growth performance, short-chain fatty acid production, and modulates bacterial composition of weaned piglets

( Neeraja Recharla ),( Balamuralikrishnan Balasubramanian ),( Minho Song ),( Pradeep Puligundla ),( Soo-ki Kim ),( Jin Young Jeong ),( Sungkwon Park ) 한국축산학회(구 한국동물자원과학회) 2021 한국축산학회지 Vol.63 No.3

In livestock nutrition, natural feed additives are gaining increased attention as alternatives to antibiotic growth promoters to improve animal performance. This study investigated the effects of dietary turmeric supplementation on the growth performance and gut health of weaned piglets. A total of 48 weaned piglets (Duroc × [Landrace × Yorkshire]) were used in a 6-week feeding trial. All piglets were allotted to two dietary treatments: corn-soybean meal basal diet without turmeric (control) and with 1% weight per weight (w/w) turmeric powder (turmeric). The results showed that dietary inclusion of turmeric with the basal diet improved final body weight and total average daily gain (p < 0.05). The concentrations of short-chain fatty acids in the fecal samples, including acetic, butyric, and propionic acids, were higher in the turmeric group (p < 0.05). The villus height-to-crypt depth ratio was higher in the ileum of turmeric-fed piglets (p = 0.04). The 16S rRNA gene sequencing of fecal microbiota indicated that, at the phylum level, Firmicutes and Bacteroidetes were the most predominant taxa in all fecal samples. Bacteroidetes were significantly decreased in the turmeric group compared to the control group (p = 0.021). At the genus level, turmeric showed a decreased abundance of Prevotella (p = 0.021) and an increasing trend of Lactobacillus (p = 0.083). Among the total detected species, nine bacterial species showed significant differences between the two groups. The results of this study indicated that turmeric altered the gut microbiota and short-chain fatty acid production. This suggests that turmeric could be used as a potential alternative growth promoter for piglets.

낫토균으로 발효한 발효울금의 투여가 마우스의 간 기능 및 혈중 지질 함량에 미치는 영향

강재구(Jae Ku Kang),강효진(Hyo Jin Kang),서지혜(Ji Hye Seo),김선옥(Sun Ok Kim),최정효(Jung Hyo Choi),조도연(Do Yeun Cho),박창교(Chang Gyo Park),이회영(Hoi Young Lee) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.4

본 연구는 낫토균으로 울금을 발효함으로써 울금의 기호성 향상 및 낫토키나아제의 작용으로 울금의 체내이용율을 증가시켜 생리활성 기능이 증가하는지 알아보고자 연구하였다. 울금을 낫토균으로 발효시킨 결과, 칼슘과 아연의 경우 울금에 비하여 발효울금에서 각각 약 6배와 44배 증가를 보였고, 셀레늄의 경우에는 발효울금에서만 새롭게 검출되었다. 항산화 활성 비교실험 결과, 울금과 발효울금의 항산화 활성은 각각의 실험농도에서 비슷한 효과를 나타내었으나 발효울금이 울금보다 항산화 활성이 약간 높았다. 발효울금의 간 기능 개선효과에 미치는 영향을 사염화탄소로 간손상을 일으킨 마우스에서 실험한 결과, AST 및 ALT 효소활성의 유의적인 감소를 보였고(p<0.05) 특히 사염화탄소에 의해 야기된 간조직의 염증, 괴사 및 지방의 축적이 확연히 적어지는 등 정상군에 가깝게 간 손상이 회복되어 발효울금은 간 기능성 개선에서 울금보다 효과적이었다. 낫토균으로 발효한 발효울금의 혈중 지질 개선효과를 평가하기 위해 고지방(20% 지방) 식이로 유도된 마우스에서 발효울금 및 울금의 경구투여에 의한 혈중 지질 함량 변화를 평가한 결과, 고지방 식이에 의해 증가된 총 콜레스테롤과 LDL 농도를 유의적으로 감소시켰으며 HDL 콜레스테롤 농도는 유의하게 증가시켰다(p<0.05). 본 연구에서 울금 및 발효울금 모두 혈중지질을 효과적으로 개선하였으나, 발효울금의 경우 저농도 투여에 의해서도 혈중 지질 개선효과가 나타나 울금에 비해 상대적인 우수성을 나타내었다. 또한 낫토균에 의한 울금의 발효가 울금 특유의 이취에 의한 쓴맛 및 신맛을 유의하게 개선하는 것으로 평가되어 적절한 제품화 과정을 거친다면 기능뿐만 아니라 소비자의 기호를 향상시킬 수 있는 건강 기능성 식품개발에 기여할 것으로 생각된다. The effects of turmeric and fermented turmeric by Bacillus natto on antioxidant activities, liver function recovery of acute hepatotoxicity mice, and serum lipid parameters in high fat diet fed mice were investigated. In the results of antioxidant activity by DPPH method, fermented turmeric had higher antioxidative activity than turmeric. Acute hepatotoxicity was induced by 0.5 ㎖ of carbon tetrachloride (CCl₄) per kg of mice. Unlike turmeric, fermented turmeric significantly reduced the levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) after 5 days compared to the controls with 0.5% methyl cellulose (p<0.05). In addition, higher recovery of liver damage by CCl₄ was observed in mice with fermented turmeric than with turmeric. High fat (20%) diet fed mice were divided into 4 groups to investigate the effects of turmeric and fermented turmeric on serum lipid parameters: C (vehicle), TuL (low dose (80 ㎎/㎏) with turmeric), TuH (high dose (160 ㎎/㎏) with turmeric), FTuL (low dose with fermented turmeric), and FTuH (high dose with fermented turmeric). The levels of LDL-cholesterol and HDL-cholesterol were significantly reduced and increased in FTuL, FTuH and TuH groups compared to the C group, respectively. However, there was no significant change in triglyceride levels by either turmeric or fermented turmeric compared to those by control. Collectively, these results strongly suggest that fermented turmeric by Bacillus natto could be used as a functional food for enhancement of health with better consumer acceptance.

Lactobacillus johnsonii IDCC 9203으로 발효한 울금의 소염 및 항알레르기 효과

김성범 ( Seong Beom Kim ),강병화 ( Byung Hwa Kang ),권혁상 ( Hyuk Sang Kwon ),강재훈 ( Jae Hoon Kang ) 한국미생물생명공학회(구 한국산업미생물학회) 2011 한국미생물·생명공학회지 Vol.39 No.3

인도산 울금 분말을 bifidobacteria와 lactobacilli를 포함한 프로바이오틱 유산균으로 발효한 시료들의 소염활성 정도를 세포 내 염증성 인자들의 발현양을 관찰함으로써 평가하였다. 그 중 L. johnsonii IDCC 9203으로 발효한 시료의 소염활성이 가장 뛰어났다. 이를 바탕으로 울금 분말을 포함한 본배양 배지에서 L. johnsonii IDCC 9203으로 21시간 동안배양 후 얻은 상등액으로 발효 울금 원료를 제조하였고, 제조된 발효 울금 원료에 대한 소염활성 효능을 테스트하기 위해 LPS로 활성화된 raw 264.7 세포주에 처리하고 COX-2와 iNOS의 발현양을 확인하였다. 그 결과 발효 울금 원료 250?g/mL까지 농도 의존적으로 COX-2와 iNOS의 발현을 감소시켰으며, 그 저해 활성은 동일 농도의 비발효 울금 원료보다 강하였다. NC/Nga 아토피 피부염 동물모델과 PCA 동물모델에서 발효 울금 원료의 효능 확인 결과 대조군에 비해 아토피 피부염의 초기 증상 개선효과와 급작형 과민반응에 대한 예방효과가 뛰어남을 확인하였다. 발효 울금 원료의 유효성분 함량을 분석했을 때 커큐민의 함량은 비발효 울금 원료에 비해 2.5배 증가했으며, 수용성 커큐민의 함량 역시 증가하였다. 또한 비스디메톡시커큐민이나 디메톡시커큐민의 함량도 증가되었을 뿐 아니라 전체 커큐미노이드 중에서 이들 유도체의 비중이 높아짐을 확인하였다. 모든 결과들을 종합하면, 울금 분말을 L. johnsonii IDCC 9203을 이용하여 발효함으로써 유효성분인 커큐미노이드들의 성분비가 변화하고 수용성 커큐미노이드의 증가에 의한 생체 이용율 증가로 울금의 소염 및 항알레르기 활성이 증가된다. 본 연구를 통해 L. johnsonii IDCC 9203으로 발효한 울금 원료는 급성기 피부염에 대한 예방 및 치료 목적으로 사용 가능할 것으로 예상된다. Although turmeric has numerous pharmacological effects, the poor water-solubility of curcuminoids, active components of turmeric, restricts their systemic availability in orally administered formulations and limits their therapeutic potential. In this study we attempted turmeric fermentation using several probiotic bacteria to improve its solubility, and also investigated the effects of turmeric and fermented turmeric on anti-inflammatory activity. Fermented turmeric, by L. johnsonii IDCC 9203, more strongly inhibited LPS-induced expression of the pro-inflammatory cytokines than non-fermented turmeric and fermented turmeric by other probiotic strains. We used an NC/Nga mouse model for mite antigen-induced atopic dermatitis to examine the efficacy of the fermented turmeric. Fermented turmeric-fed mice exhibited a significantly reduced serum IgE level and mitigated acute inflammation. When the fermented turmeric was pre-treated by oral administration, it had more preventive activity against acute anaphylactic reaction than the non-fermented group. In addition, we observed that fermentation of turmeric leads to increased water-solubility of curcumin and a change in the active components ratios for bisdemethoxycurcumin, demethoxycrucumin and curcumin. Taken together, these results strongly suggest that fermented turmeric by L. johnsonii IDCC 9203 could be used as a functional food ingredient for improving treatments for atopic dermatitis.

Korean Curcuma longa L. induces lipolysis and regulates leptin in adipocyte cells and rats

Song, Won-Yeong,Choi, Jeong-Hwa The Korean Nutrition Society 2016 Nutrition Research and Practice Vol.10 No.5

BACKGROUND/OBJECTIVES: Turmeric (Curcuma longa L.) has been reported to have many biological functions including anti-obesity. Leptin, peptide hormone produced by adipocytes and its concentration is increased in proportion to the amount of the adipocytes. In the present study, we examined the effects of Korean turmeric on the regulation of adiposity and leptin levels in 3T3-L1 adipocytes and rats fed a high-fat and high-cholesterol diet. MATERIALS/METHODS: Leptin secretion, free fatty acid and glycerol contents in 3T3-L1 adipocytes were measured after incubation of cells with turmeric for 24 hours. Rats were divided into four experimental groups: a normal diet group (N), a high-fat and high-cholesterol diet group (HF), a high-fat and high-cholesterol diet group supplemented with 2.5% turmeric extracts (TPA group) and a high-fat and high-cholesterol diet group supplemented with 5% turmeric extracts (TPB group). Serum samples were used for the measurement of leptin concentration. RESULTS: Contents of free fatty acid and glycerol showed concentration dependent increase in response to turmeric extracts. Effects of turmeric extracts on reduction of lipid accumulation in 3T3-L1 cells were examined by Oil Red O staining. Treatment with turmeric extracts resulted in increased expression levels of adipose triglyceride lipase and hormone-sensitive lipase mRNA. The concentration of leptin from 3T3-L1 adipocytes was significantly decreased by turmeric. Proportional abdominal and epididymal fats weights of the turmeric 5% supplemented group, TPB has significantly decreased compared to the HF group. The serum levels of leptin in the TPA and TPB groups were significantly lower than those of the HF group. CONCLUSIONS: Based on these results, we suggested that Korean turmeric may contribute to the decreasing of body fat and regulating leptin secretion.

Korean Curcuma longa L. induces lipolysis and regulates leptin in adipocyte cells and rats

Jeong-Hwa Choi,Won-Yeong Song 한국영양학회 2016 Nutrition Research and Practice Vol.10 No.5

BACKGROUND/OBJECTIVES: Turmeric (Curcuma longa L.) has been reported to have many biological functions including anti-obesity. Leptin, peptide hormone produced by adipocytes and its concentration is increased in proportion to the amount of the adipocytes. In the present study, we examined the effects of Korean turmeric on the regulation of adiposity and leptin levels in 3T3-L1 adipocytes and rats fed a high-fat and high-cholesterol diet. MATERIALS/METHODS: Leptin secretion, free fatty acid and glycerol contents in 3T3-L1 adipocytes were measured after incubation of cells with turmeric for 24 hours. Rats were divided into four experimental groups: a normal diet group (N), a high-fat and high-cholesterol diet group (HF), a high-fat and high-cholesterol diet group supplemented with 2.5% turmeric extracts (TPA group) and a high-fat and high-cholesterol diet group supplemented with 5% turmeric extracts (TPB group). Serum samples were used for the measurement of leptin concentration. RESULTS: Contents of free fatty acid and glycerol showed concentration dependent increase in response to turmeric extracts. Effects of turmeric extracts on reduction of lipid accumulation in 3T3-L1 cells were examined by Oil Red O staining. Treatment with turmeric extracts resulted in increased expression levels of adipose triglyceride lipase and hormone-sensitive lipase mRNA. The concentration of leptin from 3T3-L1 adipocytes was significantly decreased by turmeric. Proportional abdominal and epididymal fats weights of the turmeric 5% supplemented group, TPB has significantly decreased compared to the HF group. The serum levels of leptin in the TPA and TPB groups were significantly lower than those of the HF group. CONCLUSIONS: Based on these results, we suggested that Korean turmeric may contribute to the decreasing of body fat and regulating leptin secretion.

Effect of Lactobacillus Fermentation on the Anti-Inflammatory Potential of Turmeric

( Cheng Chung Yong ),( Yonghee Yoon ),( Hee Sub Yoo ),( Sejong Oh ) 한국미생물생명공학회(구 한국산업미생물학회) 2019 Journal of microbiology and biotechnology Vol.29 No.10

Curcumin, the major bioactive constituent of turmeric, has been reported to have a wide range of pharmacological benefits; however, the low solubility in water has restricted its systemic bioavailability and therapeutic potential. Therefore, in the current study, we aimed to investigate the effect of turmeric fermentation on its curcumin content and anti-inflammatory activity by using several lactic acid bacteria. Fermentation with Lactobacillus fermentum significantly increased the curcumin content by 9.76% while showing no cytotoxicity in RAW 246.7 cells, as compared to the unfermented turmeric, regardless of the concentration of L. fermentum-fermented turmeric. The L. fermentum-fermented turmeric also promoted cell survival; a significantly higher number of viable cells in lipopolysaccharide (LPS)-induced RAW 264.7 cells were observed as compared to those treated with unfermented turmeric. It also displayed promising DPPH scavenging (7.88 ± 3.36%) and anti-inflammatory activities by significantly reducing the nitrite level and suppressing the expression of the pro-apoptotic tumor necrosis factor-alpha and Toll-like receptor-4 in LPS-induced RAW 264.7 cells. Western blot analysis further revealed that the anti-inflammatory activity of the fermented turmeric was exerted through suppression of the c-Jun N-terminal kinase signal pathway, but not in unfermented turmeric. Taken together, the results suggested that fermentation with lactic acid bacteria increases the curcumin content of turmeric without increasing its cytotoxicity, while strengthening the specific pharmacological activity, thus, highlighting its potential application as a functional food ingredient.

울금(Curcuma longa L.)이 고지방·고콜레스테롤 식이 흰쥐의 항산화계 및 산화적 손상에 미치는 영향

김민선(Min-Sun Kim),전성식(Sung-Sik Chun),최정화(Jeong-Hwa Choi) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.4

본 연구는 흰쥐에 고지방·고콜레스테롤 식이와 함께 울금 분말을 농도별로 2.5%(TPA group), 5%(TPB gorup)의 수준으로 공급하였을 시 항산화계 및 산화적 손상에 미치는 영향을 관찰하였다. SOD 활성을 간조직에서 관찰한 결과, 울금 분말을 공급한 군에서 HF군에 비해 SOD 활성이 증가하였으며, 특히 TPB군에서는 유의적으로 증가하였다. GPx 활성은 정상군에 비해 HF군에서 감소되었으나, 울금 분말을 공급한 군에서 HF군에 비해 GPx 활성이 유의적으로 증가되었다. Catalase를 관찰한 결과는 정상군에 비해 고지방·고콜레스테롤군에서 감소되었으며 울금 분말을 공급한 군에서는 증가되었다. Superoxide radical 함량을 간조직의 microsome에서는 정상군에 비해 HF군에서 증가되었으나 울금 분말을 공급한 모든 군에서 감소되었다. 간조직의 mitochondria에서는 정상군에 비해 HF군에서 유의적으로 증가하였고, 울금 분말을 공급한 모든 군에서는 감소하였다. 특히 TPB군에서는 유의적으로 감소하는 것을 볼 수 있었다. 간조직의 mitochondria에서 H2O2의 함량은 정상군에 비해 HF군에서 유의적으로 증가되었다. 울금 분말을 공급한 모든 군에서는 HF군에 비해 감소되었으며 정상군 수준으로 감소되었다. 간조직의 cytosol에서는 정상군에 비해 HF군에서 유의적으로 증가되었으나 울금 분말을 공급한 군에서는 감소되었으며 정상군 수준으로 감소되었다. 간조직의 산화 단백질의 생성지표인 carbonyl 가 함량을 mitochondria에서 측정한 결과 정상군에 비해 고지방·고콜레스테롤군에서 증가되었으며, HF군에 비해 울금 분말을 공급한 모든 군에서 유의적으로 감소하는 경향을 나타내었다. 간조직에서의 TBARS를 측정한 결과 HF군에 비해 울금 분말을 공급한 모든 군에서 유의적으로 감소하는 경향을 나타내었다. 이러한 결과로부터 국내산 울금은 고콜레스테롤 식이 흰쥐에서 항산화계를 강화시켜 조직의 산화적 손상을 감소시키는 항산화 효과가 있음이 규명되었다. The purpose of this study was to investigate the effect of turmeric on antioxidative systems and oxidative damage in rats fed a high fat and cholesterol diet. A total 40 rats were divided into four experimental groups: a normal diet group (N), a high fat and cholesterol diet group (HF), a high fat and cholesterol diet group supplemented with 2.5% turmeric powder (TPA group) and a high fat and cholesterol diet group supplemented with 5% turmeric powder (TPB group). The serum glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT) activity of the turmeric supplemented groups were decreased compared to the HF group. The GPT activity of the TPB group was especially and significantly decreased compared to the HF group. Hepatic superoxide dismutase (SOD) of the TPB group was significantly increased compared to the HF group. However, there were no significant differences in the activities of hepatic glutathione peroxidase (GSHpx) and catalase (CAT) among all experimental groups. Hepatic glutathione S-transferase (GST) activity in the TPA and TPB groups were increased compared to the HF group. Hepatic superoxide radical content in mitochondria of the 5% turmeric supplemented group was significantly decreased compared to the HF group. Hepatic hydrogen peroxide content in the cytosol and mitochondria of the turmeric-supplemented groups were decreased compared to the HF group. Hepatic carbonyl values in the mitochondria of the turmeric supplemented groups were significantly decreased compared to the HF group. Thiobarbituric acid reaction substance (TBARS) values in the liver were significantly reduced in turmeric supplemented groups compared to the HF group. These result suggest that turmeric powder may reduce oxidative damage through the activation of antioxidative defense systems in rats fed high fat and cholesterol diets.

강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성

윤은아 ( Eun A Yun ),정은경 ( Eun Kyung Jung ),주나미 ( Na Mi Joo ) 대한영양사협회 2013 대한영양사협회 학술지 Vol.19 No.3

본 연구는 뛰어난 생리활성을 기능을 가지고 있는 강황(Turmeric, Curcuma longa L.)을 이용하여 강황분말 첨가 소시지와 강황분말을 첨가하지 않은 대조구 소시지의 이화학적 특성, 기계적 특성 및 저장기간별 품질특성 분석을 통해 강황의 저장성 증진 효과 및 기능성 육제품의 개발 가능성을 제고해 보고자 하였다. 1. 이화학적 특성인 pH 항목에서는 저장기간 동안 익히지 않은 상태의 강황분말 첨가 소시지와 대조구 모두 유의적으로 낮아지는 경향을 보였고(P<0.001), 익힌 상태에서 대조구는 유의적으로 증가하였고(P<0.001) 강황분말 첨가 소시지는 15일차까지 유의적으로 감소하다가 약간 증가하는 경향을 보였다(P<0.001). 2. 기계적 특성 중 색도는 익히지 않은 상태의 소시지의 경우 명도는 강황분말 첨가 소시지에서만 유의적인 차이를 나타냈으며 저장기간이 경과할수록 증가하는 경향을 보였다(P<0.01). 강황분말 첨가 소시지에서는 저장 5일부터 적색도가 증가하는 경향(P<0.001)을 보였고, 황색도는 대조구에서 유의적으로 증가(P<0.05)하였다. 익힌 상태의 소시지의 경우 강황분말 첨가 소시지의 명도는 증가하는 경향을(P<0.01), 적색도는 저장 15일까지 감소하는 경향을(P<0.01), 황색도는 저장 15일까지 증가하는 경향을(P<0.001) 보였다. 저장기간에 따른 조직감의 변화는 강황분말 첨가 소시지에서는 경도(P<0.05), 검성(P<0.01)에서 유의적인 차이를 보였으며 다른 항목에서는 유의적인 차이를 나타내지 않았다. 대조구에서는 탄력성과 응집성을 제외한 모든 항목인 경도(P<0.01), 씹힘성(P<0.05), 검성(P<0.01)에서 유의적인 차이를 보였다. 3. 강황분말 첨가 소시지의 총 페놀 함량 및 DPPH 라디컬 소거능은 대조구보다 더 높았으며, 저장 기간에 따른 강황분말 첨가 소시지와 대조구의 총 페놀 함량 및 DPPH 라디컬 소거능이 모두 감소하는 경향을 나타냈다. 4. 강황분말 첨가 소시지 및 대조구의 저장기간에 따른 산가를 살펴보면 가열 처리와 상관없이 모든 상태에서 강황분말 첨가 소시지가 대조군에 비해 낮은 수치를 나타냈으며, 저장기간이 경과 할수록 첨가구, 대조구 모두 증가한 것을 확인할 수 있었다. 과산화물가에서도 강황분말 첨가 소시지와 대조구는 산가와 비슷하게 익히지 않은 상태 및 익힌 상태 모두 증가한 것을 확인할 수 있었다. 5. 가열 후 저장한 강황분말 첨가 소시지와 무첨가 대조구의 총균수는 익히지 않은 소시지보다 낮은 수치를 보였다. 또한 저장 20일차에는 가열 처리 유무와 관계없이 강황분말 첨가 소시지가 대조구보다 유의적으로 낮은 균수를 보였다(P<0.05). 가열 후 저장한 강황분말 첨가구는 저장 20일 동안 유의적으로 증가하지 않았다. 이상의 결과를 종합해 보면 계육 소시지 제조 시강황을 첨가하는 것이 항산화성, 품질 증진 및 저장성 향상에 효과적인 방법이라 사료되며, 강황의 기능성 식품소재로써 육제품 개발의 가능성이 있음을 확인하였다. The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at 4oC for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

Efficacy of Turmeric Extracts and Curcumin for Alleviating the Symptoms of Joint Arthritis: A Systematic Review and Meta-analysis of Randomized Clinical Trials

James W. Daily,Mini Yang,박선민 한국식품영양과학회 2016 Journal of medicinal food Vol.19 No.8

Although turmeric and its curcumin-enriched extracts have been used for treating arthritis, no systematic review and meta-analysis of randomized clinical trials (RCTs) have been conducted to evaluate the strength of the research. We systemically evaluated all RCTs of turmeric extracts and curcumin for treating arthritis symptoms to elucidate the efficacy of curcuma for alleviating the symptoms of arthritis. Literature searches were conducted using 12 electronic databases, including PubMed, Embase, Cochrane Library, Korean databases, Chinese medical databases, and Indian scientific database. Search terms used were ‘‘turmeric,’’ ‘‘curcuma,’’ ‘‘curcumin,’’ ‘‘arthritis,’’ and ‘‘osteoarthritis.’’ A pain visual analogue score (PVAS) and Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) were used for the major outcomes of arthritis. Initial searches yielded 29 articles, of which 8 met specific selection criteria. Three among the included RCTs reported reduction of PVAS (mean difference: -2.04 [-2.85, -1.24]) with turmeric/curcumin in comparison with placebo (P< .00001), whereas metaanalysis of four studies showed a decrease of WOMAC with turmeric/curcumin treatment (mean difference: -15.36 [-26.9, -3.77]; P= .009). Furthermore, there was no significant mean difference in PVAS between turmeric/curcumin and pain medicine in meta-analysis of five studies. Eight RCTs included in the review exhibited low to moderate risk of bias. There was no publication bias in the meta-analysis. In conclusion, these RCTs provide scientific evidence that supports the efficacy of turmeric extract (about 1000mg/day of curcumin) in the treatment of arthritis. However, the total number of RCTs included in the analysis, the total sample size, and the methodological quality of the primary studies were not sufficient to draw definitive conclusions. Thus, more rigorous and larger studies are needed to confirm the therapeutic efficacy of turmeric for arthritis.