Yeon-Ji Jo

Fish collagen peptide inhibits the adipogenic differentiation of preadipocytes and ameliorates obesity in high fat diet-fed mice

Bioactivities of fish collagen peptide are now being elucidated in diverse biological systems. Here, we investigated the effect of fish collagen peptide on the adipogenic differentiation of 3T3-L1 preadipocytes and in obese mice fed a high fat diet (HFD). Subcritical water-hydrolyzed fish collagen peptide (SWFCP) significantly inhibited lipid accumulation during the differentiation of 3T3-L1 preadipocytes, which was accompanied by decreased expression of CCAAT-enhancer-binding protein-α (C/EBP-α), peroxisome proliferator-activated receptor-γ (PPAR-γ), and adipocyte protein 2 (aP2) genes, key regulators of differentiation and maintenance of adipocytes. SWFCP was also found to suppress the palmitate-induced accumulation of lipid vacuoles in hepatocytes. Oral administration of SWFCP significantly reduced HFD-induced body weight gain without a significant difference in food intake. Consistent with its effects in 3T3-L1 preadipocytes, SWFCP inhibited the expression of C/EBP-α, PPAR-γ, and aP2 in epididymal adipose tissue of mice fed a HFD, leading to a significant reduction in adipocyte size. Furthermore, SWFCP significantly reduced serum levels of total cholesterol, triglyceride, and low-density lipoprotein, and increased serum high-density lipoprotein. These observations suggest that SWFCP inhibits adipocyte differentiation through a mechanism involving transcriptional repression of the major adipogenic regulators C/EBP-α and PPAR-γ, thereby reducing body weight gain and adipogenesis in an animal model of obesity.

Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers

Abstract Multilayered fish oil (FO) emulsions were manufactured by using the layer-by-layer electrostatic deposition method to improve the physical or oxidation stability. Trans-cinnamaldehyde (cinnamon oil) was added into the emulsion system because it can mask fishy flavors and functions as an antioxidant. To develop the FO emulsion formulation, the composition of emulsifier and biopolymer for stable FO emulsions was determined by using the modified critical micelle concentration principle. In our study, the selected concentrations of coating materials were 1.25% Tween 20 (primary layer), 0.1% chitosan (secondary layer), and 0.2% low methoxyl pectin (tertiary layer). All FO emulsions were physically stable resulting in small particles below 300 nm with a narrow size distribution. Furthermore, the oxidation stability of multilayered FO emulsions decreased with decreasing number of membrane layers because FO was released from layered emulsions. However, trans-cinnamaldehyde had no antioxidant effect on FO emulsions. These data suggest that although cinnamon oil has no effect on the oxidation stability, the physical and oxidation stability of FO can be improved by using multilayered emulsions containing Tween 20, chitosan, and low methoxyl pectin.

Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached -12℃ and then stored at -24℃, followed by thawing until the temperature reached 5℃. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin

Super- and sub-critical water treatments have been of interest as novel methods for protein hydrolysis. In the present study, we studied the effect of sub-critical water (Sub-H2O, 300℃, 80 bar) treatment as well as super-critical water (Super-H2O, 400℃, 280 bar) treatment on the physicochemical properties of porcine skin (PS), which has abundant collagen. Porcine skin was subjected to pre-thermal treatment by immersion in water at 70℃, and then treated with sub- or super-critical water. Physicochemical properties of the hydrolysates, such as molecular weight distribution, free amino acid content, amino acid profile, pH, color, and water content were determined. For the molecular weight distribution analysis, 1 kDa hydrolyzed porcine skin (H-PS) was produced by Super-H2O or Sub-H2O treatment. The free amino acid content was 57.18 mM and 30.13 mM after Sub-H2O and Super-H2O treatment, respectively. Determination of amino acid profile revealed that the content of Glu (22.5%) and Pro (30%) was higher after Super-H2O treatment than after Sub-H2O treatment, whereas the content of Gly (28%) and Ala (13.1%) was higher after Sub-H2O treatment. Super-H2O or Sub-H2O treatment affected the pH of PS, which changed from 7.29 (Raw) to 9.22 (after Sub-H2O treatment) and 9.49 (after Super-H2O treatment). Taken together, these results showed that Sub-H2O treatment was slightly more effective for hydrolysis than Super-H2O was. However, both Sub-H2O and Super-H2O treatments were effective processing methods for hydrolysis of PS collagen in a short time and can be regarded as a green chemistry technology.

Antimicrobial Effect of α- or β-Cyclodextrin Complexes with Trans-Cinnamaldehyde Against Staphylococcus aureus and Escherichia coli

Molecular inclusion or encapsulation based on cyclodextrin (CD) is the most widely used method in encapsulation technology. α- and β-CD complexes consisting of antibacterial trans-cinnamaldehyde were prepared by the molecular inclusion method. The characteristics of the complex were determined, including examination of their antimicrobial effects after the drying process. The particle sizes of the trans-cinnamaldehyde–CD complexes were observed in the range of 300 to 500 nm after production. Particle sizes of both trans-cinnamaldehyde–CD complexes were slightly increased increasing in a dose-dependent manner of trans-cinnamaldehyde. Although β-CD complexes were larger than α-CD complexes, they possessed a lower polydispersity index with a narrow size distribution. The encapsulation efficiency of trans-cinnamaldehyde–CD complexes was >90% in all formulations. Trans-cinnamaldehyde affected reduction of Staphylococcus aureus and Escherichia coli, with antibacterial activity increasing in a dose-dependent manner of trans-cinnamaldehyde concentration. In addition, β-CD complexes showed more effective antimicrobial effects compared to α-CD complexes.

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator (5℃) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

Physicochemical Characterization and Changes in Nutritional Composition of Onions Depending on Type of Freezing Process

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at -40°C, freezing rates were 0.1, 0.5, and 0.7°C/min depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at 0.7°C/min freezing. Among organic acids, malic acid content was highest at 0.7°C/min freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.

Effect of Palm or Coconut Solid Lipid Nanoparticles (SLNs) on Growth of Lactobacillus plantarum in Milk

This study was performed to investigate the effect of palm or coconut solid lipid nanoparticles (PO-SLNs or CO-SLNs) on growth of Lactobacillus plantarum (L. plantarum) in milk during storage period. The PO or CO (0.1% or 1.0%) was dispersed both in distilled water (DW) and ultra high temperature milk (UHTM), and subsequently emulsified with Tween® 80 by ultrasonication (30% power, 2 min). Increase in particle size and encapsulation efficiency (EE%) in DW was observed with an increase in oil concentration, whereas a decrease in ζ-potential of SLNs was noted with an increment in oil concentration. Moreover, the CO-SLNs exhibited relatively smaller particle size and higher EE% than PO-SLNs. The CO-SLNs were found to be more stable than PO-SLNs. Higher lipid oxidation of PO or CO-SLNs in UHTM was observed during the storage test, when compared to PO or CO-SLNs in DW. However, there was no remarkable difference in lipid oxidation during storage period (p>0.05). In the growth test, the viability of L. plantarum in control (without PO or CO-SLNs in DW) exhibited a dramatic decrease with increasing storage period. In addition, viability of L. plantarum of PO or CO-SLNs in UHTM was higher than that of SLNs in DW. Based on the present study, production of SLNs containing PO or CO in UHTM is proposed, which can be used in lactobacilli fortified beverages in food industry.

Effects of Ethanol Addition on the Efficiency of Subcritical Water Extraction of Proteins and Amino Acids from Porcine Placenta.

In a previous study, hydrolysates of porcine placenta were obtained and the extraction efficiency for proteins and amino acids was compared between sub- and super-critical water extraction systems; optimum efficiency was found to be achieved using subcritical water (170℃, 10 bar). In this study, the effects of adding ethanol to the subcritical water system were investigated. The lowest-molecular-weight extraction product detected weighed 434 Da, and the efficiency of extraction for low-molecular-weight products was increased when either the concentration of ethanol was decreased, or the extraction time was lengthened from 10 min to 30 min. The highest concentration of free amino acids (approximately 8 mM) was observed following 30 min extraction using pure distilled water. The concentration of free amino acids was significantly lower when ethanol was added or a shorter extraction time was used (p<0.05). Color change of the solution following extraction was measured. There were no significant differences in color between lysates produced with different extraction times when using distilled water (p>0.05); however, using different extraction times produced significant differences in color when using 20% or 50% ethanol solution for subcritical extraction (p<0.05). The range of pH for the hydrolysate solutions was 6.4-7.5. In conclusion, the investigated extraction system was successful in the extraction of ≤ 500 Da hydrolysates from porcine placenta, but addition of ethanol did not yield higher production of low-molecular-weight hydrolysates than that achieved by DW alone.