Chang-Won Pyun

In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress

BALB/c mice were exposed to chronic alcohol-induced oxidative stress by intragastric administration of excessive ethanol (5 g/kg body weight) during the 24-week period. Curcumin (0.016%) or capsaicin (0.014%) containing diets were fed with or without ethanol treatment in four groups. There was no statistically significant difference in the behavioral test between all groups during the experimental period. Only one alcohol-treated mouse fed a normal diet showed a behavioral disorder and died before the raising period was completed. There were no effects on the activity of catalase and superoxide dismutase in the brain. However, curcumin or capsaicin treatment prevented alcohol-induced decline in brain weight. Furthermore, the levels of malondialdehyde and phosphatidylcholine hydroperoxide were significantly reduced in the brain tissue extract. The findings of this study demonstrated and confirmed the antioxidant effect of curcumin and capsaicin against alcohol-induced oxidative stress, and they suggest a direction for further studies.

Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening.

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), ABTS+ radical scavenging activity (ABTS+), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and ABTS+ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, ABTS+, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs

The present study showed that processed sulfur supplementation and processing condition affected changes in physicochemical, microbial and sensory properties of dry-cured loin. The pigs were divided into two groups at the fattening phase: non-sulfur-fed pigs (NSFP) and 0.3% processed sulfur-fed pigs (SFP) in fattening phase. The crude fat content of SFP was lower than that of NSFP in raw meat and dry-cured loin. Lipid and pigment oxidation were suppressed in SFP compared with NSFP during whole process. Lightness of SFP was significantly higher than that of NSFP during storage. SFP showed higher colour stability than did NSFP during storage. Moreover, microbial spoilage of dry-cured loin was greatly prevented in SFP compared with NSFP. Free amino acids related to taste in SFP were significantly higher than those in NSFP. Polyunsaturated fatty acid of dry-cured loin from SFP group was higher than that of NSFP, while saturated fatty acid of NSFP was significantly higher than that of SFP. SFP had higher preference and flavour scores than did NSFP in a sensory test. Feeding processed sulfur improved the meat-quality characteristics and extended the shelf-life of meat products.

Turmeric (Curcuma longa) whole powder reduces accumulation of visceral fat mass and increases hepatic oxidative stress in rats fed a high-fat diet

Turmeric powder (TP) containing approximately 5.15% curcumin was evaluated for reduction of development of high-fat diet-induced obesity. Rats were fed a 30% fat diet containing 5, 10, and 20 g of TP/100 g of diet (TP-5, TP-10, and TP-20 groups) for 30 days. Body weight gain, energy intake, and the visceral fat mass for the TP-10 and TP-20 groups were lower than for the control group. Serum triglyceride and hepatic total lipid levels for the TP-10 and TP-20 groups were lower than for the control group. The hepatic glutathione concentration and the glutathione-S-transferase activity for all TP groups, and the thiobarbituric acid reactive substances level for the TP-20 group, were higher than for the control group. A high dose of turmeric powder apparently reduces development of high-fat diet-induced obesity, but also causes the adverse effect of increasing oxidative stress in rats.

Effects of fermented black soybean pulp on lipid and bone metabolism in ovariectomized rats

To investigate the effect of fermented black soybean pulp on serum lipid metabolism and osteoporosis in ovariectomized rats, Sprague-Dawley rats were divided into 4 groups: sham-operated control group, ovariectomized control group, ovariectomized group treated with black soybean pulp (BSP), and ovariectomized group treated with fermented black soybean pulp (FBSP). Rats were fed experimental diets for 8 weeks after ovariectomy. Compared to the control, FBSP supplemen-tation led to the improving effect for femur weight, abdominal fat, alanine aminotransferase, aspartate aminotransferase activity, hepatic lipid levels, and thiobarbituric acid reactive substances. Also, serum HDL-cholesterol, estradiol levels, serum alkaline phosphatase activity, and osteocalcin levels in the FBSP group were significantly lower than in the control group (p<0.05). These results suggest that FBSP is effective in improving lipid metabolism and preventing osteoporosis in ovariectomized rats.