Food Science of Animal Resources (한국축산식품학회지)
Korean Society for Food Science of Animal Resources (한국축산식품학회)
Agriculture, Fishery and Food > Agricultural, fisheries, livestock goods safety
Agriculture, Fishery and Food > Food Science
Korean J. Food Sci. An. is publishing original research articles and reviews on basic and applied aspects of the use of animal resources focusing on the livestock products including the meat, eggs, and dairy products.
http://www.kosfaj.org/submission/Login.html KSCI KCI SCIE
Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky
Song, Dong-Heon;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Kim, Yong-Jae;Ham, Youn-Kyung;Kim, Cheon-Jei 727
https://doi.org/10.5851/kosfa.2014.34.6.727 PDF KSCI KPUBS JATS XML
This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semidried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.
Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2
Jo, Hyunji;Park, Beomyoung;Oh, Mihwa;Gwak, Eunji;Lee, Heeyoung;Lee, Soomin;Yoon, Yohan 736
This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with $NaNO_2$ and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 $NaNO_2$ concentrations (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm) were prepared in a nutrient broth. The medium was placed in the wells of 96-well microtiter plates, followed by inoculation of a five-strain mixture of Pseudomonas in each well. All microtiter plates were incubated at 4, 7, 10, 12, and $15^{\circ}C$ for 528, 504, 504, 360 and 144 h, respectively. Growth (growth initiation; GI) or no growth was then determined by turbidity every 24 h. These growth response data were analyzed by a logistic regression to produce growth/no growth interface of Pseudomonas spp. and to calculate GI time. NaCl and $NaNO_2$ were significantly effective (p<0.05) on inhibiting Pseudomonas spp. growth when stored at $4-12^{\circ}C$. The developed model showed that at lower NaCl concentration, higher $NaNO_2$ level was required to inhibit Pseudomonas growth at $4-12^{\circ}C$. However, at $15^{\circ}C$, there was no significant effect of NaCl and $NaNO_2$. The model overestimated GI times by $58.2{\pm}17.5$ to $79.4{\pm}11%$. These results indicate that the probabilistic models developed in this study should be useful in calculating the GI times of Pseudomonas spp. in combination with NaCl and $NaNO_2$ concentrations, considering the over-prediction percentage.
Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions
Kang, Sun Moon;Kang, Geunho;Seong, Pil-Nam;Park, Beomyoung;Kim, Donghun;Cho, Soohyun 742
This study was conducted to evaluate the activities of antioxidant enzyme (glutathione peroxidase (GSH-Px)) and lysosomal enzymes (alpha-glucopyranosidase (AGP) and beta-N-acetyl-glucosaminidase (BNAG)) of the longissimus dorsi (LD) muscle from Hanwoo (Korean cattle) in three freezing conditions. Following freezing at -20, -60, and $-196^{\circ}C$ (liquid nitrogen), LD samples (48 h post-slaughter) were treated as follows: 1) freezing for 14 d, 2) 1 to 4 freeze-thaw cycles (2 d of freezing in each cycle), and 3) refrigeration ($4^{\circ}C$) for 7 d after 7 d of freezing. The control was the fresh (non-frozen) LD. Freezing treatment at all temperatures significantly (p<0.05) increased the activities of GSH-Px, AGP, and BNAG. The $-196^{\circ}C$ freezing had similar effects to the $-20^{\circ}C$ and $-60^{\circ}C$ freezing. Higher (p<0.05) enzymes activities were sustained in frozen LD even after 4 freeze-thaw cycles and even for 7 d of refrigeration after freezing. These findings suggest that freezing has remarkable effects on the activities of antioxidant enzyme and lysosomal enzymes of Hanwoo beef in any condition.
Rapid Determination of L-carnitine in Infant and Toddler Formulas by Liquid Chromatography Tandem Mass Spectrometry
Ahn, Jang-Hyuk;Kwak, Byung-Man;Park, Jung-Min;Kim, Na-Kyeoung;Kim, Jin-Man 749
A rapid and simple analytical method for L-carnitine was developed for infant and toddler formulas by liquid chromatography tandem mass spectrometry (LC-MS/MS). A 0.3 g of infant formula and toddler formula sample was mixed in a 50 mL conical tube with 9 mL water and 1 mL 0.1 M hydrochloric acid (HCl) to chemical extraction. Then, chloroform was used for removing a lipid fraction. After centrifuged, L-carnitine was separated and quantified using LC-MS/MS with electrospray ionization (ESI) mode. The precursor ion for L-carnitine was m/z 162, and product ions were m/z 103 (quantitative) and m/z 85 (qualitative), respectively. The results for spiked recovery test were in the range of 93.18-95.64% and the result for certified reference material (SRM 1849a) was within the range of the certificated values. This method could be implemented in many laboratories that require time and labor saving.
Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market
Choi, Mi-Jung;Shin, Kwang-Soon 757
The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.
Comparison of the Microsatellite and Single Nucleotide Polymorphism Methods for Discriminating among Hanwoo (Korean Native Cattle), Imported, and Crossbred Beef in Korea
Heo, Eun-Jeong;Ko, Eun-Kyung;Seo, Kun-Ho;Chon, Jung-Whan;Kim, Young-Jo;Park, Hyun-Jung;Wee, Sung-Hwan;Moon, Jin-San 763
The identity of 45 Hanwo and 47 imported beef (non-Hanwoo) samples from USA and Australia were verified using the microsatellite (MS) marker and single nucleotide polymorphism (SNP) methods. Samples were collected from 19 supermarkets located in the city of Seoul and Gyeonggi province, South Korea, from 2009 to 2011. As a result, we obtained a 100% concordance rate between the MS and SNP methods for identifying Hanwoo and non-Hanwoo beef. The MS method presented a 95% higher individual discriminating value for Hanwoo (97.8%) than for non-Hanwoo (61.7%) beef. For further comparison of the MS and SNP methods, blood samples were collected and tested from 54 Hanwoo ${\times}$ Holstein crossbred cattle (first, second, and third generations). By using the SNP and MS methods, we correctly identified all of the first-generation crossbred cattle as non-Hanwoo; in addition, among the second and third generation crossbreds, the ratio identified as Hanwoo was 20% and 10%, respectively. The MS method used in our study provides more information, but requires sophisticated techniques during each experimental process. By contrast, the SNP method is simple and has a lower error rate. Our results suggest that the MS and SNP methods are useful for discriminating Hanwoo from non-Hanwoo breeds.
Preparation and Characterization of Antioxidant Peptides from Fermented Goat Placenta
Hou, Yinchen;Zhou, Jiejing;Liu, Wangwang;Cheng, Yongxia;Wu, Li;Yang, Gongming 769
The goat placenta was fermented by Bacillus subtilis and the optimal fermentation parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM). The effects of fermentation time, initial pH value and glucose content on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the goat peptides were well fitted to a quadric equation with high determination coefficients. According to the data analysis of design expert, the strongest DPPH radical scavenging capacity value was obtained with the following conditions: content of glucose was 2.23%, initial pH value was 7.00 and fermentation time was 32.15 h. The DPPH radical scavenging capacity commonly referring antioxidant activity showed a concentration dependency and increased with increasing peptide concentration. The effects of temperature and pH were assessed to determine the stability of antioxidant peptides prepared from goat placenta. Antioxidant peptides showed good stabilities when temperature was lower than $70^{\circ}C$. However, the antioxidant peptides lost antioxidant activities rapidly under alkaline and excessive acid condition. Ultrafiltration technique was performed to separate fermentation broth with different Mw (molecular weight). It was found that peptides in the range of < 3 KDa mainly accounted for the antioxidant activities.
Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality
Jo, Yeon-Ji;Jang, Min-Young;Jung, You-Kyoung;Kim, Jae-Hyeong;Sim, Jun-Bo;Chun, Ji-Yeon;Yoo, Seon-Mi;Han, Gui-Jung;Min, Sang-Gi 777
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 $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. 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.
Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products
Jeon, Ki Hong;Hwang, Yoon Seon;Kim, Young Boong;Kim, Eun Mi;Park, Jong Dae;Choi, Jin Young 784
The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.
Distribution Channel and Microbial Characteristics of Pig By-products in Korea
Kang, Geunho;Seong, Pil-Nam;Moon, Sungsil;Cho, Soohyun;Ham, Hyoung-Joo;Park, Kyoungmi;Kang, Sun-Moon;Park, Beom-Young 792
The distribution channel of meat by-products from the pig farm to the final consumer can include a meat processor, wholesale market, wholesaler, retailer, and butcher shop. Bacterial contamination at any of these steps remains to be a serious public health concern. The aim of this study was to evaluate the distribution channel and microbial characteristics of pig by-products in Korea. Upon evaluation of pig by-products in cold storage, we found that the small and large intestine were significantly (p<0.05) higher in pH value compared to the heart and liver. The total plate counts were not significantly different among offals until cold storage for 7 d. The coliform count after 1 d of cold storage was significantly (p<0.05) higher in small and large intestine than in the other organs. The coliform count of heart, liver, and stomach showed a higher coliform count than small and large intestine until 7 d of cold storage. As determined by 16S rRNA sequencing, contamination of major pig by-products with Escherichia coli, Shigella spp., and other bacterial species occurred. Therefore, our results suggest that a more careful washing process is needed to maintain quality and hygiene and to ensure the safety of pig by-products, especially for small and large intestine.
Meat Species Identification using Loop-mediated Isothermal Amplification Assay Targeting Species-specific Mitochondrial DNA
Cho, Ae-Ri;Dong, Hee-Jin;Cho, Seongbeom 799
Meat source fraud and adulteration scandals have led to consumer demands for accurate meat identification methods. Nucleotide amplification assays have been proposed as an alternative method to protein-based assays for meat identification. In this study, we designed Loop-mediated isothermal amplification (LAMP) assays targeting species-specific mitochondrial DNA to identify and discriminate eight meat species; cattle, pig, horse, goat, sheep, chicken, duck, and turkey. The LAMP primer sets were designed and the target genes were discriminated according to their unique annealing temperature generated by annealing curve analysis. Their unique annealing temperatures were found to be $85.56{\pm}0.07^{\circ}C$ for cattle, $84.96{\pm}0.08^{\circ}C$ for pig, and $85.99{\pm}0.05^{\circ}C$ for horse in the BSE-LAMP set (Bos taurus, Sus scrofa domesticus and Equus caballus); $84.91{\pm}0.11^{\circ}C$ for goat and $83.90{\pm}0.11^{\circ}C$ for sheep in the CO-LAMP set (Capra hircus and Ovis aries); and $86.31{\pm}0.23^{\circ}C$ for chicken, $88.66{\pm}0.12^{\circ}C$ for duck, and $84.49{\pm}0.08^{\circ}C$ for turkey in the GAM-LAMP set (Gallus gallus, Anas platyrhynchos and Meleagris gallopavo). No cross-reactivity was observed in each set. The limits of detection (LODs) of the LAMP assays in raw and cooked meat were determined from $10pg/{\mu}L$ to $100fg/{\mu}L$ levels, and LODs in raw and cooked meat admixtures were determined from 0.01% to 0.0001% levels. The assays were performed within 30 min and showed greater sensitivity than that of the PCR assays. These novel LAMP assays provide a simple, rapid, accurate, and sensitive technology for discrimination of eight meat species.
Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins
Davaatseren, Munkhtugs;Hong, Geun-Pyo 808
This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.
Changes in the Microbiological Characteristics of Korean Native Cattle (Hanwoo) Beef Exposed to Ultraviolet (UV) Irradiation Prior to Refrigeration
Kim, Hyun-Jung;Lee, Yong-Jae;Eun, Jong-Bang 815
The effects of ultraviolet (UV) radiation were investigated with regards to the microbial growth inhibitory effect on the shelf life of Korean native cattle (Hanwoo) beef prior to refrigerated storage. The Hanwoo samples were exposed to UV radiation ($4.5mW/cm^2$) for 0, 5, 10, 15, and 20 min. The UV-irradiated beef that was exposed for 20 min showed significantly reduced mesophilic and psychrotrophic bacterial populations to the extent of approximately 3 log cycles, as compared to that of non-irradiated beef. About 2.5 Log CFU/g of mesophilic bacteria were different compared with UV-irradiated and non-irradiated meat. UV irradiation showed the most significant growth inhibition effects on mesophilic and psychrotrophic bacteria. Coliform and Gram-negative bacteria were also reduced by 1 log cycle. The population of L. monocytogenes, S. Typhimurium, and E. coli O157:H7 decreased significantly to 53.33, 39.68, and 45.76% after 10 min of UV irradiation. They decreased significantly to 84.64, 80.76, and 84.12%, respectively, after 20 min of UV irradiation. The results show that UV irradiation time and the inhibitory effect were proportional. These results verified that UV radiation prior to refrigeration can effectively reduce the number of pathogenic bacteria on the surface of meat and improve the meat's microbial safety.
Skeletal Muscle Troponin I (TnI) in Animal Fat Tissues to Be Used as Biomarker for the Identification of Fat Adulteration
Park, Bong-Sup;Oh, Young-Kyoung;Kim, Min-Jin;Shim, Won-Bo 822
In this study, the existence of skeletal muscle troponin I (smTnI), well-known as a muscle protein in fat tissues, and the utilization of smTnI as a biomarker for the identification of fat adulteration were investigated. A commercial antibody (ab97427) specific to all of animals smTnI was used in this study. Fat and meat samples (cooked and non-cooked) of pork and beef, and chicken considered as representative meats were well minced and extracted by heating and non-heating methods, and the extracts from fat and meat tissues were probed by the antibody used in both enzyme-linked immunosorbent assay (ELISA) and immunoblot. The antibody exhibited a strong reaction to all meat and fat extracts in ELISA test. On the other hand, the results of immunoblot analsis revealed a 23 kDa high intensity band corresponding to the molecular weight of smTnI (23786 Da). These results demonstrate that the existence of smTnI in all animal fat tissues. Since there are monoclonal antibodies specific to each species smTnI, smTnI in fat tissues could be used as a biomarker to identify or determine animal species adulterated in meat products. Therefore, an analytical method to identify fraudulent fat adulteration can be developed with an antibody specific to each species smTnI.
Lysate of Probiotic Lactobacillus plantarum K8 Modulate the Mucosal Inflammatory System in Dextran Sulfate Sodium-induced Colitic Rats
Ahn, Young-Sook;Park, Min Young;Shin, Jae-Ho;Kim, Ji Yeon;Kwon, Oran 829
Inflammatory bowel disease (IBD) is caused by dysregulation of colon mucosal immunity and mucosal epithelial barrier function. Recent studies have reported that lipoteichoic acid (LTA) from Lactobacillus plantarum K8 reduces excessive production of pro-inflammatory cytokine. In this study, we investigated the preventive effects of lysate of Lb. plantarum K8 in dextran sulfate sodium (DSS)-induced colitis. Male Sprague-Dawley rats were orally pretreated with lysate of Lb. plantarum K8 (low dose or high dose) or live Lb. plantarum K8 prior to the induction of colitis using 4% DSS. Disease progression was monitored by assessment of disease activity index (DAI). Histological changes of colonic tissues were evaluated by hematoxylin and eosin (HE) staining. Tumor necrosis factor-alpha (TNF-${\alpha}$), interleukin-6 (IL-6) levels were measured using enzyme-linked immunosorbent assay (ELISA). The colon mRNA expressions of TNF-${\alpha}$, IL-6, and toll like receptor-2 (TLR-2) were examined by quantitative real-time-transcription polymerase chain reaction (qPCR). Lysate of Lb. plantarum K8 suppressed colon shortening, edema, mucosal damage, and the loss of DSS-induced crypts. The groups that received lysate of Lb. plantarum K8 exhibited significantly decreased levels of the pro-inflammatory cytokines TNF-${\alpha}$ and IL-6 in the colon. Interestingly, colonic expression of toll like receptor-2 mRNA in the high-dose lysate of Lb. plantarum K8 group increased significantly. Our study demonstrates the protective effects of oral lysate of Lb. plantarum K8 administration on DSS-induced colitis via the modulation of pro-inflammatory mediators of the mucosal immune system.
Application of Response Surface Methodology (RSM) for Optimization of Anti-Obesity Effect in Fermented Milk by Lactobacillus plantarum Q180
Park, Sun-Young;Cho, Seong-A;Lim, Sang-Dong 836
Obesity, a condition in which an abnormally large amount of fat is stored in adipose tissue, causing an increase in body weight, has become a major public health concern worldwide. The purpose of this study was to optimize the process for fermented milk for the production of a functional product with an anti-obesity effect by using Lactobacillus plantarum Q180 isolated from human feces. We used a 3-factor, 3-level central composite design (CCD) combined with the response surface methodology (RSM). Concentration of skim milk powder (%, $X_1$), incubation temperature ($^{\circ}C$, $X_2$), and incubation time (h, $X_3$) were used as the independent factors, whereas pH (pH, $Y_1$), anti-lipase activity (%, $Y_2$) and anti-adipogenetic activity (%, $Y_3$) were used as the dependent factors. The optimal conditions of fermented milk for the highest anti-lipase and anti-adipogenetic activity with pH 4.4 were the 9.5% of skim milk powder, $37^{\circ}C$ of incubation temperature, 28 h of incubation time. In the fermentation condition, the predicted values of pH, anti-lipase activity and anti-adipogenetic activity were 4.47, 55.55, and 20.48%, respectively. However, the actual values of pH, anti-lipase activity and anti-adipogenetic activity were 4.50, 52.86, and 19.25%, respectively. These results demonstrate that 9.5% of skim milk powder and incubation at $37^{\circ}C$ for 28 h were the optimum conditions for producing functional fermented milk with an anti-obesity effect.
Anti-oxidation and Anti-wrinkling Effects of Jeju Horse Leg Bone Hydrolysates
Kim, Dongwook;Kim, Hee-Jin;Chae, Hyun-Seok;Park, Nam-Gun;Kim, Young-Boong;Jang, Aera 844
This study focused on the anti-oxidative and collagenase- and elastase inhibition effects of low molecular weight peptides (LMP) from commercial Jeju horse leg bone hydrolysates (JHLB) on pancreatin, via enzymatic hydrolysis. Cell viability of dermal fibroblasts exposed to UVB radiation upon treatment with LMP from JHLB was evaluated. Determination of the antioxidant activity of various concentrations of LMP from JHLB were carried out by assessing 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethybenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC). The DPPH radical scavenging activity of LMP from JHLB (20 mg/mL) was 92.21% and ABTS radical scavenging activity (15 mg/mL) was 99.50%. FRAP activity (30 mg/mL) was $364.72{\mu}M/TE$ and ORAC activity (1 mg/mL) was $101.85{\mu}M/TE$. The anti-wrinkle potential was assessed by evaluating the elastase- and collagenase inhibition potential of these LMP. We found that 200 mg/mL of LMP from JHLB inhibited elastase activity by 41.32%, and 100 mg/mL of LMP from JHLB inhibited collagenase activity by 91.32%. The cell viability of untreated HS68 human dermal fibroblasts was 45% when exposed to a UVB radiation dose of $100mJ/cm^2$. After 24 h of incubation with $500{\mu}g/mL$ LMP from JHLB, the cell viability increased to 60%. These results indicate that LMP from JHLB has potential utility as an anti-oxidant and anti-wrinkle agent in the food and cosmetic industry. Additional in vivo tests should be carried out to further characterize these potential benefits.
Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders
Lee, Jeae;Chai, Changhoon;Park, Dong June;Lim, Kwangsei;Imm, Jee-Young 852
This study was carried out to develop a simple, convenient, and reproducible testing device to determine wettability and dispersibility of dairy powders. The testing device consists of a sieve ($150{\mu}m$) attached to a sample chamber, sensors mounted on a supporting body and a main control unit containing a display panel. The sensors detect the difference in electrical resistance between air and water. A timer is automatically triggered by the sensor when the bottom of sample-loaded chamber contacts water in the petri dish. Wettability and dispersibility of commercial skim milk powders (SMPs) produced at different heating strengths (low-, medium-, and high-heat SMP) are compared using the new testing device. Wettability of the SMPs were correlated with particle size and are found to increase in the order of medium-, low-, and high-heat SMP regardless of the amount of sample tested. Dispersibility of SMPs showed the same trend and high heat-SMP which has the smallest particle size resulted in the lowest dispersibility. Unlike existing methods, the new testing device can determine both wettability and dispersibility of powders and successfully detected differences among the samples.