Earticle

Carotenoids being most important pigments among those occurring in nature, have received increased interestowing to their beneficial effects on human health. An effort is made to review marine carotenoids as important bioactivecompounds with reference to their presence, chemical, and biofunctional benefits they afford. The potential beneficial effectsof marine carotenoids were particularly focused on astaxanthin and fucoxanthin, major marine carotenoids found in marineanimals and aquatic plants, respectively. Both carotenoids show strong antioxidant activity which is attributed to quenchingsinglet oxygen and scavenging free radicals. The potential role of the carotenoids as dietary antioxidants has been suggested asbeing one of the main mechanism by which they afford their beneficial health effects such as anticancer activity and anti-inflammatory effect. Only recently, antiobesity effect and antidiabetic effect have been noted as specific and novel bio-functions of fucoxanthin. Nutrigenomic study reveals that fucoxanthin induces uncoupling protein 1 (UCP1) expression inwhite adipose tissue (WAT) mitochondria to lead to oxidation of fatty acids and heat production in WAT. Fucoxanthinimproves insulin resistance and decreases blood glucose level, at least in part, through the down-regulation of tumor necrosisfactor α (TNFα) in WAT of animals.

The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and thekimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcusaureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and hightitratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against thepathogens. When kimchi was fermented at 0, 4, 10, or 20oC to pH 4.4, higher kimchi fermentation temperature resulted inhigher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at 20oC, while L.monocytogenes were inactivated in kimchi fermented at 0oC in situ. This study showed that appropriately fermented kimchican inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor indetermining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organicacids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.

The volatile compounds of dried sancho (Zanthoxylum schinifolium), an aromatic plant were extracted bysimultaneous distillation and extraction (SDE) method and identified by gas chromatograph-mass spectrometry (GC-MS).Selected chiral constituents of sancho oil were characterized by enantiodifferentiation using multidimensional gaschromatograph (MDGC)-MS. A total of 57 compounds were identified and quantified, and the major compounds wereidentified estragole, nonanoic acid, octanoic acid, β-phellandrenene, and limonene. Among them, estragol (63.9%) was foundas the predominantly abundant component of sancho. α-Pinene and nerolidol, and β-pinene and linalool were determined tobe enantiomerically pure (100%) for their (S)-form and (R)-form, respectively. The enantiomeric composition of limonene insancho revealed 83.9% purity for the (S)-enantiomer, whereas (E)- and (Z)-rose oxides showed mixtures of both enantiomers.The enantiomeric excess (%) for citronellal was 22.6% with the (R)-enantiomer as major enantiomer. The enantiomericcomposition of these compounds can be used as parameter for authenticity control of sancho.

The anti-stress effects of kimchi were studied in the Sprague-Dawley rats dosed with kimchi. The rats in the stressgroups were subjected to immobilization stress for 2hr/day for 5 days. At the end of the experimental period, daily average foodintake and body weight (BW) gain had been reduced in the stress group compared to the control group. Daily average food intakewas significantly increased in the stress-kimchi diet group compared to the stress-only group. The weights of the thymus andspleen were decreased by immobilization stress, but this reduction was partially suppressed by the addition of kimchi. Theweights of the adrenal gland and epididymal adipose tissue were increased in the stress group, but ingestion of kimchi completelyand partially suppressed these stress-induced changes, respectively. Serum levels of total cholesterol and triglyceride, and plasmalevels of corticosterone were increased in the stress group, but at control levels in the stress-kimchi diet group.

Total folate content was determined by microbiological assay using Lactobacillus casei spp. rhamnosis (ATCC7469) with a 96-well microplate technique. Using roasted peanut and red kidney beans as representative legume samples,response surface methodology (RSM) was supplied to optimize the trienzyme procedures for the determination of folate inlegumes. After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimentaldata. Ridge analysis showed that the optimal digestion times were <2 hr for Pronase® and α-amylase, and <5hr for conjugaseto obtain maximal folate values for legume samples. This study confirms that established digestion times for cereal products(AOAC Method 2004.05) of 3 for protease and 2hr for α-amylase are applicable to legumes. Conjugase treatment can bereduced to 5 from 16 hr and the conjugase level to 5 from 20 mg per sample, providing significant cost saving.

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containingmilk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and texturalcharacteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3%fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy proteinisolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM,%) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required tomanufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced thehardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was aproper level for manufacturing of LFRSS.

Rheum undulatum and Rheum palmatum have been widely used as food material as well as medicinal ingredientsfor their therapeutic effects in oriental countries. Many kinds of herbs are being used in the manufacture of functional foods.The objective of this study was to determine polyphenol content, superoxide dismutase (SOD)-like activity, tyrosinase activity,and electron donating ability of R. undulatum and R. palmatum. Total polyphenol content were most effective in 50 and 100%ethanol extracts from R. undulatum and R. palmatum. SOD-like activities of R. undulatum extracts were higher than those ofR. palmatum extracts, and water extracts of samples were highest. EDAs of R. undulatum extracts were higher (26.76-44.46%) than those of R. palmatum extracts, while those of both extracts were lower than 1.0 and 0.1% L-ascorbate. And thesesuggest that the extracts of R. undulatum and R. palmatum can be used as a material in functional food.

Eoyukjang is a traditional Korean sauce made of cooked soypaste or meju supplemented with fish and meats atleast 1 year of fermentation period. Eoyukjang was recovered according to the traditional method and stored under the groundin a pot without plastic packaging (13G: 13 month fermentation under the ground) or in an incubator wrapped with plasticpackaging (6I, 12I, and 18I: 6, 12, and 18 month fermentation, respectively). Distribution of isoflavones and fatty acids weremonitored by high performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. Total isoflavonesin 13G, 6I, 12I, and 18I were 3.792, 0.387, 0.460, and 0.510µmol/g, respectively. Samples of 13G had at least 8.24 timeshigher isoflavone contents than samples from 12I. Aglycones were the major isoflavones in eoyukjang and were found morethan 92% in 13G and 39-63% in incubated samples. In fatty acid analysis, the ratios of unsaturated to saturated fatty acidsfrom 13G were higher than those from 6I, 12I, and 18I. Traditional fermentation methods using a pot may allow moremigration of air and moisture than samples wrapped with plastic packaging, which caused the difference in the distribution ofisoflavones and fatty acids.

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjangcontaining Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans(BS). Amylase activity was the highest (576.7unit/g) in RGC, whereas protease activity was the highest (326.0unit/g) in GC.The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5mg/100g, respectively. RGC had thehighest amount of total amino acids (2,127.4mg/100g) and essential amino acid (50.9%) among the samples. The ratio ofsweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavengingactivity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extractof RGC showed the highest scavenging ability (92.4%) at 2.0mg/mL. The chloroform extracts from GC and RGC showedtheir greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2mg/mL, respectively. Regardless ofthe samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest abilityamong samples under the same extract concentrations.

Near infrared reflectance spectroscopy (NIRS) was used as a rapid and non-destructive method to determine theprotein content in intact and ground seeds of pea (Pisum sativum L.) germplasms grown in Korea. A total of 115 sampleswerescanned in the reflectance mode of a scanning monochromator at intact seed and flour condition, and the reference values forthe protein content was measured by auto-Kjeldahl system. In the developed ground and intact NIRS equations for analysis ofprotein, the most accurate equation were obtained at 2, 8, 6, 1 math treatment conditions with standard normal variate anddetrend scatter correction method and entire spectrum (400-2,500nm) by using modified partial least squares regression(n=78). External validation (n=34) of these NIRS equations showed significant correlation between reference values andNIRS estimated values based on the standard error of prediction (SEP), R2, and the ratio of standard deviation of referencedata to SEP. Therefore, these ground and intact NIRS equations can be applicable and reliable for determination of proteincontent in pea seeds, and non-destructive NIRS method could be used as a mass analysis technique for selection of highprotein pea in breeding program and for quality control in food industry.

An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning atvarying temperatures (120-180oC), supercritical carbon dioxide (SC-CO2, 20MPa) was also applied on the same matrices forsame periods at each temperature and about 20% reduction of the absorbance at 420nm was observed as compared with solethermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction(SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containingcompounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complexeffects on volatiles formation and those effects became further complicated by the SC-CO2 treatment. The formation ofnoncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Mostvolatiles were inhibited in SC-CO2 as compared with thermal treatment alone, however, the well-known meaty aromaticcompounds, such as thiols and disulfides, were obviously enhanced.

Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3active packages of which have PP-based oxygen scavenger master batchmaterials (OSMB) of 40, 80, and 100%(w/w) in themiddle layer and stored at 23 and 30οC up to 9 months. Quality changes of packaged products were evaluated by measuringthe oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygenconcentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA valuesof the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal componentanalysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all activepackages could extend the shelf life of the meatball products compared with that of the passive package.

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce astructured lipid. Novozym 435® from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM)was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, centralcomposite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions forincorporation of long chain n-3 PUFAs into olive oil were 40-60oC for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the modelequation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted bythe model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil.Antioxidant addition improved the oxidative stability of the product.

Cathepsin S is a cysteine protease that affects extracellular matrix remodeling. Recently, several studies havereported that cathepsin S is involved in obesity. Both mouse and human adipose cells produce this enzyme in the early phaseof adipocyte differentiation, where it degrades fibronectin. Cathepsin S gene expression is elevated in the adipose tissue ofobese mice as compared to that of lean mice. Paecilomyces tenuipes water extracts (PTW) are shown to have an inhibitoryeffect on cathepsin S activity. In this study, Z-Val-Val-Arg-MCA was used as a cathepsin S-specific substrate in order toexamine inhibitory effect of PTW. Supplementing 3T3-L1 cell media with PTW clearly reduced lipid droplet accumulationand cathepsin S-induced adipogenesis. Furthermore, PTW decreased weight gain, subcutaneous adipose tissue growth, thelevel of serum triglyceride, and total cholesterol in mice fed a high-fat diet. These data suggest that PTW work against adiposecathepsin S and presumably contribute to anti-obese activities.

Frequent outbreaks of foodborne illness have been increasing the awareness of food safety. Conventional methodsfor pathogen detection and identification are labor-intensive and take days to complete. Some immunological, rapid assays aredeveloped, but these assays still require prolonged enrichment steps. Recently developed biosensors have shown potential forthe rapid detection of foodborne pathogens. In this study, an impedimetric biosensor was developed for rapid detection ofSalmonella entritidis in food sample. To develop the biosensor, an interdigitated microelectrode (IME) was fabricated by usinga semiconductor fabrication process. Anti-Salmonella antibodies were immobilized based on neutravidin-biotin binding on thesurface of the IME to form an active sensing layer. To evaluate the effect of electrode gap on sensitivity of the sensor, 3 typesof sensors with different electrode gap sizes (2, 5, and 10µm) were fabricated and tested. The impedimetric biosensor coulddetect 103 CFU/mL of Salmonella in pork meat extract with an incubation time of 5 min. This method may provide a simple,rapid, and sensitive method to detect foodborne pathogens.

The aerial parts of garland (Chrysanthemum coronarium L.) were extracted in 80% aqueous methanol (MeOH)and the concentrated extract was then partitioned using ethyl acetate (EtOAc), n-butanol (n-BuOH), and H2O, successively.EtOAc and n-BuOH fractions resulted in 4 glycerides with the application of octadecyl silica gel and silica gel columnchromatography. The chemical structures of the glycerides were determined using several spectroscopic methods, includingnuclear magnetic resonance (NMR) and mass spectrometry (MS) as (2S)-1-O-palmitoyl-sn-glycerol (1), (2S)-1-O-oleoyl-2-O-oleoyl-3-O-β-D-galactopyranosyl-sn-glycerol (2), (2S)-1-O-palmitoyl-2-O-linoleoyl-3-O-phosphorouscholine-sn-glycerol (3),and (2S)-1-O-linolenoyl-2-O-palmitoyl-3-O-[α-D-galactopyrasyl-(1→6)-β-D-galactopyranosyl]-sn-glycerol (4). The free fattyacids of these glycerides were determined with gas chromatography (GC)-MS analysis following alkaline hydrolysis andmethylation. These glycerides demonstrated an inhibitory effect on acyl-CoA: cholesterol acyltransferase (ACAT, compound1: 45.6±0.2% at 100µg/mL), diacylglycerol acyltransferase (DGAT, compound 1: 59.1±0.1% at 25µg/mL), farnesyl proteintransferase (FPTase, compound 2: 98.0±0.1%; compound 3: 55.2±0.1% at 100µg/mL), and β-secretase (IC50, compound 4:2.6µg/mL) activity. This paper is the first report on the isolation of these glycerides from garland and their inhibitory activityon ACAT, DGAT, FPTase, and β-secretase.

Three traditional Chinese medicines, Agrimonia pilosa Ledeb, Grifola umbellata (pers.) Pilat, and Gambogia, arecombined to form a compound extract, AGC. In this study, the in vitro and in vivo inhibitory effects of AGC on human gastriccarcinoma MGC-803 cells were demonstrated, and the molecular mechanisms underlying these effects are investigated. Ourresults indicate that AGC inhibited MGC-803 cell growth in a dose-dependent manner as measured by a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay, with an IC50 of about 6.045±0.69µg/mL. In vivo, AGCinhibited growth of human gastric carcinoma in xenograft tumors in nude mice, and the inhibitory rate reached 55.2% at 300mg/kg. The pro-apoptotic activity of AGC was attributed to its ability to decrease the expression of Bcl-2 and Pro-caspase3and increase the expression of Bax. These results demonstrate that AGC can effectively induce programmed cell death andmay be a promising anti-tumor drug in human gastric carcinoma.

Antioxidant and anticancer effects of methanolic extracts from the flesh (WFME) and peel (WPME) of whiteonion, the flesh (YFME) and peel (YPME) of yellow onion, the flesh (RFME) and peel (RPME) of red onion were studied.The content of total phenolics in WFME, WPME, YPME, YFME, RPME, and RFME were 0.260±0.01, 4.480±0.23,0.319±0.02, 719.12±37.36, 0.248±0.01, and 806.21±26.38mg/g, respectively. The quercetin content of WFME, WPME,YFME, YPME, RFME, and RPME were 12.56±0.19, 3.57±0.14, 15.24±0.65, 755.29±22.24, 5.70±0.23, and 774.03±29.48mg/100g, respectively. Like total phenolics, the highest 2,2'-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities werefound in RPME. However, inhibitory effects on lipid oxidation of RPME were similar to those of WPME and YPME. Inaddition, inhibitory effect of WPME, YPME, and RPME for human breast cancer cell (MCF-7) growth were 78.43, 81.90,and 96.52% while those on human prostate cancer cell (LNcap) were 71.58, 77.93, and 98.47% at 100µg/mL, respectively.Total phenolics, quercetin content, antioxidant, and anticancer activities exhibited significant variation among the 3 onionvarieties in this experiment. Therefore, it is assumed that antioxidant and anticancer activities were affected by the totalphenolics and quercetin level of onion.

A method was developed using enhanced liquid chromatography coupled with electrospray ionization massspectrometry for the analysis and quantitation of 2 main potato glycoalkaloids, α-chaconine, and α-solanine, without any pre-concentration or derivatisation steps. Calibration curves generated by this technique exhibited a linear dynamic range from0.025 to 50µg/mL and from 0.05 to 50µg/mL for α-chaconine and α-solanine, respectively. Matrix effects were evaluated bycomparing calibration curves measured in matrix-matched and solvent-based systems. Ion suppression due to matrix effectswas weak and extraction recoveries of 88 to 114% were obtained in different sample matrices spiked with analyteconcentrations ranging from 15 to 35µg/mL. Potatoes that had been genetically modified to tolerate glufosinate contained thesame glycoalkaloid levels as their non-transgenic counterpart. We suggest complementing compositional comparisonassessment strategy by validating quantitative analytical methods for the toxic glycoalkaloids in potato plants.

In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch,amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power ofnative and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than intheir counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starchacetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), andresistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed,however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased withstarch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity andset back were increased.

Antioxidant activities of the extract of red seaweed, Polysiphonia morrowii, were evaluated using several in vitroassay systems. Activity-guided fractionation revealed that the 90% MeOH fraction of the P. morrowii extract exhibited thehighest antioxidant activity, and that this fraction had a high total phenolic content (135.7±5.0mg gallic acid/g extract).Therefore, the antioxidant activities of the 90% MeOH fraction against 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxylradical, reducing power, ferrous chelating, and hydrogen peroxide were investigated. The results revealed that the antioxidantactivities of the 90% MeOH fraction were similar and/or superior to that of commercial antioxidants such as butylatedhydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, the ability of the 90% MeOH fraction to inhibitoxidative damage to DNA was assessed by measuring the conversion of the supercoiled pBR322 plasmid DNA to the opencircular form. The 90% MeOH fraction was found to significantly protect this hydroxyl radical-induced DNA damage in adose-dependent manner. Taken together, these findings suggest that the 90% MeOH fraction of P. morrowii extract and/or itsconstituents has the potential for use as a new bioresource of antioxidants.

The present study was conducted to determine the protective ability of the ethanol extracts of Hypericumscabroides Robson & Poulter (HS) and Hypericum triquetrifolium Turra (HT) against the protein oxidation and DNA damageinduced by Fenton system. The ability of HS and HT to prevent oxidative damage to bovine serum albumin (BSA) induced byFe3+/H2O2 and ascorbic acid was investigated. The ethanol extracts of HS and HT at different concentrations (50-1,000µg/mL) efficiently prevented protein oxidation induced by hydroxy radical as assayed by protein oxidation markers includingprotein carbonyl formation (PCO) and polyacrylamide gel electrophoresis. The effect of ethanol extracts of HS and HT onDNA cleavage induced by UV-photholysis of H2O2 using pBluescript M13+ plasmid DNA were investigated. These extractssignificantly inhibited DNA damage induced by reactive oxygen species (ROS). Therefore, HS and HT extracts may be usefulin the food industry as effective synthetic antioxidants.

One of the most important aspects of conducting this microbial risk assessment (MRA) is determining the modelin microbial behaviors in food systems. However, to fully these modeling, large expenditures or newly laboratory experimentswill be spent to do it. To overcome these problems, it has to be considered to develop the new strategies that can be used datain the published literatures. This study is to show whether or not the data set from the published experimental data has morevalue for modeling for MRA. To illustrate this suggestion, as example of data set, 4 published Salmonella survival in Cheddarcheese reports were used. Finally, using the GInaFiT tool, survival was modeled by nonlinear polynomial regression modeldescribing the effect of temperature on Weibull model parameters. This model used data in the literatures is useful indescribing behavior of Salmonella during different time and temperature conditions of cheese ripening.

The aim of this study was to elucidate the anti-inflammatory activity of safflower (Carthamus tinctorius L.)ethanolic extract fractions (CFEFs). Butanol fraction had the strongest antioxidant activity, and all CFEFs, except forchloroform fraction, partly inhibited lipopolysaccharide (LPS)-induced nitrite production in RAW 264.7 cells. In the cell-freesystem, hexane and butanol fractions chemically quenched nitric oxide (NO). In addition, the iNOS mRNA transcription wassuppressed by ethanol extract and hexane fraction in LPS-stimulated RAW 264.7 cells. Taken together, the inhibitory effect ofCFEFs on NO production from LPS-stimulated RAW 264.7 cells, might be due to both the chemical NO quenching activityand the suppression of iNOS mRNA transcription partially. The synthesis of prostaglandin E2 (PGE2) was potently inhibitedby ethanol extract to below basal label, and the transcription of cyclooxygenase-2 (COX-2), an enzyme involving in PGE2synthesis, was partially suppressed by ethanol extract and hexane fraction. Based on these results, CFEFs may be useful as analternative medicine for the relief and retardation of immunological inflammatory responses through the reduction ofinflammatory mediators, including NO and PGE2 production.

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used incombination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum wasevaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples wereinvestigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the 3rdday. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the highernonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactivesubstances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the 3rd day in bothgroups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S.carnosus, significant changes were observed in only a few volatile compounds.

Resveratrol-loaded poly(ε-caprolactone) (PCL) nanoparticles were prepared by oil in water (O/W) emulsionsolvent evaporation method. The morphology of the nanoparticles was evaluated using atomic force microscope (AFM), inwhich well-shaped and rigid nanoparticles were prepared. The mean particle size of nanoparticles prepared using onlydichloromethane (DCM) (523.5±36.7nm) was larger than that prepared with a mixture of DCM and either ethanol (EtOH)(494.5±29.2nm) or acetone (493.5±6.9nm). The encapsulation efficiency of nanoparticles prepared only with DCM asdispersed phase (78.3±7.7%) was the highest of those prepared with solvent mixtures. An increase in the molecular weight ofPCL led to an increase in encapsulation efficiency (from 78.3±7.7 to 91.4±3.2%). Pluronic F-127 produced the smallest meansize (523.5±36.7nm) with the narrowest particle size distribution. These results show that dispersed phase, molecular weightof wall materials, emulsion stabilizer could be important factors to affect the properties of nanoparticles.

This study evaluated glucose effect on Listeria monocytogenes survival under gamma irradiation and NaCl stress.L. monocytogenes in phosphate buffered saline (PBS) plus glucose (0-4%) was treated with gamma irradiation (0-0.5 kGy),and the samples were then exposed to NaCl (0-9%) in tryptic soy agar plus 0.6% yeast extract. D10 and t3D values weredetermined, and a model for prediction of D10 values was developed. Cell counts of L. monocytogenes reduced as irradiationdose increased, and L. monocytogenes in PBS (no glucose) was more sensitive to irradiation and NaCl compared to those inPBS (2 or 4% glucose). D10 values were 0.07-0.1, 0.12-0.16, and 0.13-0.15 kGy for 0, 2, and 4% glucose, respectively. The t3Dvalues were 0.22-0.3 (0% glucose), 0.35-0.48 (2% glucose), and 0.40-0.44 (4% glucose). A model performance wasacceptable. These results indicate that glucose in foods would increase the resistance of L. monocytogenes to gammairradiation and NaCl stress.

This study examined the antioxidative activity of delphinidin, a kind of anthocyanidin from eggplant. Cellularprotective potential from oxidative damage by nitric oxide (NO), superoxide anion (O2−), and peroxynitrite (ONOO−) usingepithelial cell line LLC-PK1 cell as well as in vitro radical scavenging effects were investigated. Delphinidin showed strong invitro radical scavenging effects against NO, O2−, and hydroxyl radical (·OH) in dose-dependent manners. In addition,delphinidin increased cell viability in LLC-PK1 cells in a concentration-dependent manner when viability was reduced byONOO−-induced oxidative damage. To elucidate the protective mechanisms of delphinidin from ONOO−, sodiumnitroprusside (SNP), and pyrogallol were also employed to generate NO and O2−, respectively. The treatment of delphinidinrecovered reductions in cell viability caused by SNP and pyrogallol, indicating that delphinidin can attenuate oxidative stressinduced by NO and O2−. The present study suggests that delphinidin is a promising antioxidative agent.

Fermented ginseng (FG) is an ethanol extract of ginseng radix processed with β-galactosidase. It was hypothesizedthat FG may exert anti-hyperlipidemic and anti-diabetic activities through modulating AMP-activated protein kinase (AMPK)in HepG2 human hepatoma cells. In this study, we showed that AMPK phosphorylation was stimulated by FG. These effectswere abolished by pretreatment with an AMPK inhibitor, compound C. In addition, FG regulated the expression of genesassociated with lipogenesis and lipolysis, thus causing suppression of hepatic triglyceride accumulation. In vivo study usingdb/db mice, FG reduced fasting plasma glucose, HbAlc, and insulin resistance index, when compared to diabetic control. FGalso increased the phospho-AMPK and glucose transporter 4 (GLUT4) expressions in liver and skeletal muscle, respectively.In liver, expressions of lipogenic gene were decreased whereas expressions of lipolytic genes were induced, when compared todiabetic control. Taken together, we may suggest that FG ameliorates hyperglycemia and hyperlipidemia through activation ofAMPK and could be developed as a health functional food or therapeutic agent for type 2 diabetic patients.

The aim of this study was to investigate effects of onion, red onion, or quercetin on plasma antioxidant vitamin,lipid peroxidation, and leukocyte DNA damage in rats fed a high fat-cholesterol diet. Forty SD male rats were assigned tonormal control, high fat-cholesterol diet (HF), or HF+5% onion powder, HF+5% red onion powder, or HF+0.01% quercetin.The HF diet resulted in significantly higher plasma lipid peroxidation which decreased with onion, red onion, or quercetinsupplementation. Leukocyte DNA damage induced by HF diet decreased significantly in rats fed onion and red onion, whilequercetin supplementation had no effect on preventing leukocyte DNA damage. H2O2 induced leukocyte DNA damageexhibited a highly significant negative correlation with plasma retinol and tocopherols. These results suggest that onion or redonion powder exerts a protective effect with regard to DNA damage in rats fed HF diet. However, 0.01% quercetin in pureform might not be effective at preventing DNA damage.