1
|
Duan B, Shin JA, Lee KT. Quantitative Analysis of Nervonic and Erucic Acids in Human Milk: Comparison with Infant Formula with Different Fat Sources and Nutritional Stages. J Oleo Sci 2024; 73:333-340. [PMID: 38432997 DOI: 10.5650/jos.ess23146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024] Open
Abstract
This study aims to quantitatively analyze nervonic (C24:1 n-9) and erucic (C22:1 n-9) acids in human milk (HM) collected from Korean mothers, along with the infant formulas (IFs) with different fat sources and nutritional stages. The content of nervonic and erucic acids in HM from Korean mothers were 2.13 and 2.81 mg/100 g, accounting for 0.06 and 0.08% of the total fatty acids (FAs), respectively. These acids in IFs based on fat from plant-oil formula were higher than those in IFs based on cow milk formula. The composition of erucic acid in IFs based on cow milk formula and plant-oil formula increased with the nutritional stages, while nervonic acid only increased in IFs based on the plant-oil formula.
Collapse
Affiliation(s)
- Beibei Duan
- Department of Food Science and Technology, Chungnam National University
- College of Food Sciences, South China Agricultural University
- Foshan Haitian Flavouring and Food Company Ltd
| | - Jung-Ah Shin
- Department of Marine Bio Food Science, Gangneung-Wonju National University
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University
| |
Collapse
|
2
|
Shin JA, Lee KT. Migration Degree of Selected Mycotoxins in the Distillation Process and Their Determination in Distilled Spirits from Pilot-Scale Continuous Distillation. Foods 2023; 12:4189. [PMID: 38231549 DOI: 10.3390/foods12234189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/17/2023] [Accepted: 11/18/2023] [Indexed: 01/18/2024] Open
Abstract
Mycotoxins (ochratoxin A (20 ppb), aflatoxin B1 (40 ppb), deoxynivalenol (4 ppm), and zearalenone (800 ppb)) were intentionally added to rice bran raw materials. After fermentation, their contents were determined in the distillate and distillery stillage obtained using single-stage and continuous pilot plant-scale columns. After single-stage distillation, aflatoxin B1, deoxynivalenol, and zearalenone were not detected in the distillate, indicating that even if a certain amount (four times the maximum residue limit (MRL)) was present in the raw material, it would not remain in the distillate after fermentation and distillation. Most mycotoxins remained in the distillery stillage, and their residual rates ranged from 54.0-96.2%. For ochratoxin A, 0.19 ppb was found in the distillate and this migration occurred in three consecutive distillations (0.11-0.22 ppb). Ochratoxin A and aflatoxin B1 were not detected in the distillate (alcohol content 93.9% and 95.4%, respectively) obtained from the contaminated fermented liquid (approximately three times the MRL based on the raw material) using the pilot-plant scale continuous distillation column. Therefore, the migration of mycotoxins is difficult when the distilled spirit is produced using a continuous distillation column, even if the raw material is contaminated with certain amounts of the investigated mycotoxins.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Marine Bio Food Science, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| |
Collapse
|
3
|
Nguyen MT, Shin JA, Lee KT. Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch. Food Sci Biotechnol 2023; 32:1883-1891. [PMID: 37781065 PMCID: PMC10541380 DOI: 10.1007/s10068-023-01296-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/19/2023] [Accepted: 03/06/2023] [Indexed: 10/03/2023] Open
Abstract
The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8 weeks) and temperatures (4, 25, and 40 °C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8 weeks at 4 °C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products.
Collapse
Affiliation(s)
- Manh-Thang Nguyen
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 South Korea
| | - Jung-Ah Shin
- Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457 South Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 South Korea
| |
Collapse
|
4
|
Aum J, Hwang J, Choi E, Shin JA, Shin EC, Kim IH, Kim BH. Lipase-catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil. J Food Sci 2023. [PMID: 37282731 DOI: 10.1111/1750-3841.16657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/13/2023] [Accepted: 05/16/2023] [Indexed: 06/08/2023]
Abstract
Buah Merah oil (BMO) is unrefined edible oil containing a high level of free fatty acids (FFA; ∼30% w/w). This study was aimed at preparing deacidified BMO from BMO via lipase-catalyzed esterification of FFA in BMO with added glycerol, using Duolite A568-immobilized Eversa Transform 2.0 (Thermomyces lanuginosus lipase) as biocatalyst. BMO containing 2.4% w/w FFA and 94.6% w/w triacylglycerol was obtained under optimal reaction conditions (temperature, 70°C; FFA-to-glycerol molar ratio, 3:1; enzyme loading based on the protein quantity, 3.75 mg/g BMO, and reaction time, 48 h). No significant difference was found in the contents of β-carotene, tocopherols, and phytosterols between raw and deacidified BMO. The induction period of oxidation was significantly longer in deacidified BMO (16.37 h) than in raw BMO (0.03 h). These results suggest that deacidified BMO could be enzymatically prepared without the loss of health-beneficial minor components while enhancing the oxidative stability. PRACTICAL APPLICATION: Although BMO has recently received much attention for its potential biological activities, the commercial use of BMO as a healthy oil has been limited due to its high FFA content. Unlike conventional alkali and steam refining, enzymatic deacidification of BMO employed in this study might help the commercialization of BMO, because this procedure enables the improvement of oil yield and the retaining of health-beneficial minor components.
Collapse
Affiliation(s)
- Jeeae Aum
- Department of Food and Nutrition, Sookmyung Women's University, Seoul, South Korea
| | - Jihyun Hwang
- Department of Food and Nutrition, Sookmyung Women's University, Seoul, South Korea
| | - Eunji Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul, South Korea
| | - Jung-Ah Shin
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, South Korea
| | - Eui-Cheol Shin
- Department of Food Science and Technology, Gyeongsang National University, Jinju, South Korea
| | - In-Hwan Kim
- Department of Food and Nutrition, Korea University, Seoul, South Korea
| | - Byung Hee Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul, South Korea
| |
Collapse
|
5
|
Hong ES, Kim JH, So HJ, Park EA, Park YL, Lee JH, Shin JA, Lee KT. Compositional Study of Phospholipids from the Dried Big Head and Opossum Shrimp, Mussel, and Sea Cucumber Using 31P NMR Spectroscopy: Content and Fatty Acid Composition of Plasmalogen. Molecules 2022; 27:molecules27196250. [PMID: 36234786 PMCID: PMC9571261 DOI: 10.3390/molecules27196250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 12/03/2022] Open
Abstract
Herein, we present a qualitative and quantitative analysis of the compositions of plasmalogens and phospholipids (PLs) in dried big head shrimp (Solenocera melantho), opossum shrimp (Neomysis awatschensis), mussel (Mytilus galloprovincialis), and sea cucumber (Apostichopus japonicus). We also analyze the fatty acid composition of the extracted lipids, phosphatidyl choline (PtdCho), and plasmalogen choline (PlsCho) from each sample. In big head shrimp, opossum shrimp, and mussel, phosphatidyl choline (PtdCho) was the most abundant PL at 1677.9, 1603, and 1661.6 mg/100 g of dried sample, respectively, whereas the most abundant PL in sea cucumber was PlsCho (206.9 mg/100 g of dried sample). In all four samples, plasmalogen ethanolamine (PlsEtn) was higher than phosphatidyl ethanolamine (PtdEtn). The content (mg/100 g of dried sample) of PlsCho was highest in mussel (379.0), and it was higher in big head shrimp (262.3) and opossum shrimp (245.6) than sea cucumber (206.9). The contents (mg/100 g of dried sample) of PlsEtn were in the order of mussel (675.4) > big head shrimp (629.5) > opossum shrimp (217.9) > sea cucumber (51.5). For analyzing the fatty acids at the sn-2 position of PlsCho, the consecutive treatment with phospholipase A1, solid phase extraction, thin-layer chromatography (TLC), and GC-FID were applied. The most abundant fatty acid was eicosapentaenoic acid (EPA, C20:5, n-3) in big head shrimp and sea cucumber, palmitoleic acid (C16:1, n-7) in opossum shrimp, and docosadienoic acid (C22:2, n-6) in mussel.
Collapse
Affiliation(s)
- Eun-Sik Hong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Chungcheongnam-do, Korea
- Solus Biotech, 10 Suji-ro, Suji-gu, Yongin 16858, Gyeonggi-do, Korea
| | - Ji-Hyun Kim
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Chungcheongnam-do, Korea
| | - Hee-Jin So
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Chungcheongnam-do, Korea
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, 1955 East-West Road, Honolulu, HI 96822, USA
| | - Eun-Ah Park
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Chungcheongnam-do, Korea
| | - Ye-Lim Park
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Chungcheongnam-do, Korea
| | - Jeung-Hee Lee
- Department of Food and Nutrition, Daegu University, 201 Daegudae-ro, Gyeonsan-si 38453, Gyeongsangbuk-do, Korea
| | - Jung-Ah Shin
- Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Gangwon-do, Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Chungcheongnam-do, Korea
- Correspondence: ; Tel.: +82-042-821-6729
| |
Collapse
|
6
|
Shin JA, Hong YJ, Lee KT. Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream. Molecules 2021; 26:molecules26154586. [PMID: 34361739 PMCID: PMC8347050 DOI: 10.3390/molecules26154586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 07/25/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022] Open
Abstract
We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β'-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β'-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Korea
- Correspondence: ; Tel.: +82-33-640-2339
| | - Yea-Jin Hong
- Maeil Innovation Center (MIC), Maeil Dairies Co., Ltd., 63 Jinwiseo-ro, Jinwi-myeon, Pyeongtaek-si 17714, Korea;
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea;
| |
Collapse
|
7
|
Shin JA, Kim YM, Duan B, Lee KT. Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model. J Oleo Sci 2020; 69:93-103. [PMID: 32023581 DOI: 10.5650/jos.ess19152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, the antioxidative capacity of caffeic acid (CA), ascorbyl palmitate (AP), α-tocopherol (α-TO), and caffeic acid phenethyl ester (CAPE) was evaluated under the thermal oxidation model, in which 200 ppm of each compound was added to soybean oil, followed by thermal oxidation at 180°C for 32 h. Change of viscosity, acid value (AV), conjugated dienoic acid value (CDAV), p-anisidine value (p-AV), total polar materials (TPM), and the ratio of C18:2 to C16:0 (LA/PA) were evaluated during the reaction. All antioxidants showed significantly lower viscosity, TPM, and p-AV, and higher LA/PA, than the control (without antioxidant, CON), indicating that thermal oxidation was delayed. Among them, CAPE showed significantly lower viscosity, TPM, and p-AV, and higher LA/PA, than the other antioxidants (p < 0.05). In the correlation between the oxidation parameters measured from CON and CAPE, the correlation coefficient between p-AV and viscosity was rather low at r = 0.7603 (in CON) and r = 0.7338 (in CAPE), respectively.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University.,Department of Food Processing and Distribution, Gangneung-Wonju National University
| | - Young Min Kim
- Department of Food Science and Technology, Chungnam National University
| | - Beibei Duan
- Department of Food Science and Technology, Chungnam National University
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University
| |
Collapse
|
8
|
Jia CH, Shin JA, Lee KT. Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns. Food Sci Biotechnol 2019; 28:1649-1658. [PMID: 31807337 PMCID: PMC6859180 DOI: 10.1007/s10068-019-00630-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 05/14/2019] [Accepted: 05/21/2019] [Indexed: 10/26/2022] Open
Abstract
An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the "deducting score" principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs.
Collapse
Affiliation(s)
- Cai-Hua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 Republic of Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 Republic of Korea
| |
Collapse
|
9
|
Shin JA, Cho H, Seo DW, Jeong HG, Kim SC, Lee JH, Hong ST, Lee KT. Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column. Molecules 2019; 24:molecules24142572. [PMID: 31311184 PMCID: PMC6680727 DOI: 10.3390/molecules24142572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/09/2019] [Accepted: 07/14/2019] [Indexed: 11/16/2022] Open
Abstract
Herein, contaminants remaining in distillate and distillers’ stillage were quantitatively measured after distillation. After rice bran powder was contaminated with 10 ppm of lead (Pb) and cadmium (Cd) or 0.02–1.27 ppm of five pesticides (terbufos, fenthion, iprobenfos, flutolanil, and ethoprophos) followed by fermentation, single-stage distillation was performed. In the obtained distillate, no Pb or Cd was found, as expected. However, when the pesticides were added as contaminants, trace–0.05 ppm of some pesticides were detected in the distillate, possibly due to the high vapor pressure (e.g., that of ethoprophos) and contamination amount (e.g., that of flutolanil, terbufos, and fenthion). In contrast, none of the contaminating pesticides were observed in the distilled spirits when a fermented liquefaction contaminated with 0.04–4 ppm of six pesticides (fenthion, terbufos, ethoprophos, iprobenfos, oxadiazon, and flutolanil) was distilled using a pilot-plant scale distillation column, indicating that the pesticides hardly migrate to the distilled spirits.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
| | - Hoonho Cho
- Chilseo Ethanol Factory, IL SAN Trading Co., 551 Daebu-ro, Chilseo-myeon, Haman-gun, Gyeongsangnam-do 52001, Korea
| | - Dong-Woo Seo
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
| | - Hee-Gon Jeong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
| | - Sung Chul Kim
- Department of Bio Environmental Chemistry, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
| | - Jeung-Hee Lee
- Department of Food and Nutrition, Daegu University, 201 Daegudae-ro, Gyeonsan-si, Gyeongsangbukdo 38453, Korea
| | - Soon-Taek Hong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea.
| |
Collapse
|
10
|
Affiliation(s)
- Jung-Ah Shin
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
- The Fourth R&D Institute-6, Agency for Defense Development, Daejeon 34186, Korea
| | - Jiheon Kim
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Hongsoo Lee
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Sura Ha
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Hee-Yoon Lee
- Department of Chemistry, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| |
Collapse
|
11
|
Haddad SA, Spring LM, Jimenez RB, Vidula N, Comander A, Shin JA, Coopey SB, Gadd MA, Hughes KS, Taghian A, Smith BL, Isakoff SJ, Moy B, Bardia A, Specht MC. Abstract P2-14-19: Surgical and long-term outcomes of patients receiving neoadjuvant pertuzumab-containing regimens for HER2-positive localized breast cancer. Cancer Res 2019. [DOI: 10.1158/1538-7445.sabcs18-p2-14-19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Abstract
Background: The addition of pertuzumab to trastuzumab and chemotherapy significantly improves the pathologic complete response (pCR) rate in HER2+ localized breast cancer in the preoperative setting. Although many patients are converted to breast conserving therapy (BCT) candidates by neoadjuvant HER2-directed therapy, a significant proportion opt for a mastectomy for various reasons. Among mastectomy procedures, nipple sparing mastectomy (NSM) is frequently chosen instead of non-nipple sparing mastectomy (NNSM). In this study, we evaluated the surgical and long-term outcomes of HER2+ patients receiving neoadjuvant pertuzumab-containing regimens.
Methods: We performed a retrospective review of localized breast cancer patients treated with neoadjuvant pertuzumab-containing regimens from 2011 to 2016, who underwent BCT or mastectomy at an academic institution and two community-based practices. Disease characteristics, treatment regimens, surgical outcomes, and recurrence data were extracted from the electronic medical records.
Results: Among 90 patients with stage II-III HER2+ breast cancer, 45 received AC-THP (50.0%), 26 received THP (with adjuvant AC) (29.0%), and 19 received TCHP (21.0%). The majority of patients had grade 3 tumors (61.1%), clinical stage II disease (80.0%), invasive ductal carcinoma (86.7%), and ER+ disease (65.6%). Thirty-seven (41.0%) patients underwent BCT and 53 (59.0%) patients underwent mastectomy. Among the mastectomy patients, 38 (71.7%) patients underwent bilateral mastectomies, specifically 33 (62.0%) patients underwent a NSM and 20 (38.0%) patients underwent a NNSM. The type of surgery that patients underwent stratified by type of neoadjuvant regimen is outlined in the Table 1 below. Most patients who underwent BCT and mastectomy received radiation, including 36 (97.3%) BCT, 24 (72.7%) NSM, and 18 (95.0%) NNSM. Over a median follow-up period of 33 months, 6 patients (6.7%) had recurrences with 2 (2.2%) local recurrences and 4 (4.4%) distant recurrences. The 2 local recurrences occurred in one patient who underwent BCT and one patient who underwent NNSM followed by post-mastectomy radiation.
Conclusions: Among mastectomy patients, NSM was more commonly pursued than NNSM. Rates of local recurrence following pertuzumab-containing regimens for HER2-positive localized breast cancer were low overall, regardless of the type of surgery. Data on plastic surgery approaches and complication rates will be presented at the meeting.
Table 1.Type of surgery in patients receiving neoadjuvant HER2-directed therapy. AC-THP (N = 45)TCHP (N = 19)THP (N = 26)BCT46.7%47.4%26.9%NNSM26.7%10.5%23.1%NSM26.7%42.1%50.0%
Citation Format: Haddad SA, Spring LM, Jimenez RB, Vidula N, Comander A, Shin JA, Coopey SB, Gadd MA, Hughes KS, Taghian A, Smith BL, Isakoff SJ, Moy B, Bardia A, Specht MC. Surgical and long-term outcomes of patients receiving neoadjuvant pertuzumab-containing regimens for HER2-positive localized breast cancer [abstract]. In: Proceedings of the 2018 San Antonio Breast Cancer Symposium; 2018 Dec 4-8; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2019;79(4 Suppl):Abstract nr P2-14-19.
Collapse
Affiliation(s)
- SA Haddad
- Massachusetts General Hospital, Boston, MA
| | - LM Spring
- Massachusetts General Hospital, Boston, MA
| | - RB Jimenez
- Massachusetts General Hospital, Boston, MA
| | - N Vidula
- Massachusetts General Hospital, Boston, MA
| | - A Comander
- Massachusetts General Hospital, Boston, MA
| | - JA Shin
- Massachusetts General Hospital, Boston, MA
| | - SB Coopey
- Massachusetts General Hospital, Boston, MA
| | - MA Gadd
- Massachusetts General Hospital, Boston, MA
| | - KS Hughes
- Massachusetts General Hospital, Boston, MA
| | - A Taghian
- Massachusetts General Hospital, Boston, MA
| | - BL Smith
- Massachusetts General Hospital, Boston, MA
| | - SJ Isakoff
- Massachusetts General Hospital, Boston, MA
| | - B Moy
- Massachusetts General Hospital, Boston, MA
| | - A Bardia
- Massachusetts General Hospital, Boston, MA
| | - MC Specht
- Massachusetts General Hospital, Boston, MA
| |
Collapse
|
12
|
Shin JA, Heo YJ, Lee KT. Physicochemical characteristics of fat blend from hydrogenated coconut oil and acyl migrated palm mid-fraction. Food Chem 2018; 275:739-745. [PMID: 30724257 DOI: 10.1016/j.foodchem.2018.09.131] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 09/20/2018] [Accepted: 09/21/2018] [Indexed: 01/02/2023]
Abstract
Palm mid-fraction (PMF), which has a high content of symmetric POP, was converted to asymmetric PPO (APMF) via acyl migration. After solvent fractionation, the liquid phase of acyl migrated PMF (APMF-L) was obtained and blended with hydrogenated coconut oil (HCO, 50:50, w/w) to produce a fat blend (namely, an alternative fat blend) which had reduced saturated fatty acid content while having similar melting behavior to HCO. In an alternative fat blend, the major fatty acids were lauric (27.94), palmitic (26.93) and oleic (15.75 mol%) acid. The solid fat index was quite similar to that of HCO, especially at 28-44 °C. Nevertheless, an alternative fat blend had lower saturated fatty acid content, by 18%, compared to HCO. The content of highly atherogenic myristic acid was reduced by approximately 40%. The alternative fat blend in this study could be used as a raw material for non-dairy cream with low saturated fat content.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Yoon-Ji Heo
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
| |
Collapse
|
13
|
Shin JA, Jeong SH, Jia CH, Hong ST, Lee KT. Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion. Food Sci Biotechnol 2018; 28:35-41. [PMID: 30815292 DOI: 10.1007/s10068-018-0458-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Revised: 08/15/2018] [Accepted: 08/19/2018] [Indexed: 11/30/2022] Open
Abstract
The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. 1H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Sang-Hwa Jeong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Soon Taek Hong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| |
Collapse
|
14
|
Shin JA, Jeong SH, Jia CH, Lee KT. Antioxidant capacity of decarboxylated rice bran extract in bulk oil. Food Sci Biotechnol 2018; 27:1041-1046. [PMID: 30263833 DOI: 10.1007/s10068-018-0334-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/04/2018] [Accepted: 02/05/2018] [Indexed: 11/30/2022] Open
Abstract
Decarboxylation of ferulic acid would increase the solubility in oils. Rice bran extract (RBE) containing 29 mg ferulic acid/g RBE was decarboxylated to obtain decarboxylated rice bran extract (DRBE), and its antioxidant capacity in oil system was studied. After addition of DRBE (500 ppm), oxidation was monitored for 20 days at 60 °C under the dark. To compare the oxidation degree, 500 ppm of ferulic acid and well-known lipid soluble antioxidant, α-tocopherol, were used. Contents of conjugated dienes and aldehydes were measured using 1H NMR as well as peroxide value (POV). On 7 days of oxidation, DRBE (539.0 meq/kg oil) showed lower POV than the control (819.7 meq/kg oil). Also, contents of total conjugated form and aldehydes were 194.60, and 5.94 mmol/L oil, which were lower than those of control (323.63 and 15.94 mmol/L oil). However, after 10 days of oxidation, antioxidant capacity of DRBE was not observed.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Sang-Hwa Jeong
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| |
Collapse
|
15
|
Lee HH, Lee KT, Shin JA. Analytical method validation and monitoring of diacetyl in liquors from Korean market. Food Sci Biotechnol 2017; 26:893-899. [PMID: 30263617 DOI: 10.1007/s10068-017-0124-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/10/2017] [Accepted: 03/19/2017] [Indexed: 11/27/2022] Open
Abstract
Diacetyl is a natural fermentation by-product and is an important flavor component of certain liquors. This paper aims to validate the high performance liquid chromatography (HPLC) method based on derivatization with 1,2-diaminobenzene for diacetyl quantification in liquor samples. A limit of quantitation of 0.039 mg/L was obtained. Coefficient regression (R2) of calibration curve for the HPLC-UV method exceeded 0.999, showing adequate linearity on the standard curve. Relative standard deviation values obtained from intraday and interday analysis for precision were 2.5 and 4.1%, respectively. Using the validated method, the contents of diacetyl in liquors (12 types, 389 samples) distributed throughout Korea were monitored. The average diacetyl content of all analyzed liquor samples ranged from trace amounts to 3.655 mg/L (microbrewery beer). The highest average diacetyl content was found in fruit wines (0.432 mg/L), followed by red wine (0.320 mg/L) and general distilled spirits (0.249 mg/L). In takju and yakju, no distinctive effect of sterilization on diacetyl content was found.
Collapse
Affiliation(s)
- Hyeon-Hwa Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 South Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 South Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 South Korea
| |
Collapse
|
16
|
Abstract
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%).
Collapse
Affiliation(s)
- Cai-Hua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Young-Min Kim
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
- * E-mail:
| |
Collapse
|
17
|
Park JM, Shin JA, Lee JH, Lee KT. Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography. Food Sci Biotechnol 2017; 26:349-355. [PMID: 30263549 DOI: 10.1007/s10068-017-0047-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 01/16/2017] [Accepted: 01/18/2017] [Indexed: 11/25/2022] Open
Abstract
This study was conducted to compare the organic acid content in liquors (red wine, white wine, and beer) using three different high-performance liquid chromatography analysis methods. Post-column reaction methods (method 2 and 3) were found to be more promising than UV-detection method (method 1). Using method 2 (two columns), the analyzed red wine was found to contain 2,652.4 mg/L tartaric acid and 1,392.9 mg/L lactic acid but relatively lower amounts of malic acid (271.0 mg/L). Furthermore, tartaric acid (1,160.8-2,749.1 mg/L) and malic acid (470.2-3,107.9 mg/L) were the major components in white wine. Beers were analyzed using method 3 (one column). In the analyzed foreign beers, lactic acid (95.9-226.4 mg/L), malic acid (62.2-110.5 mg/L), acetic acid (93.5-183.8 mg/L), and succinic acid (37.0-56.2 mg/L) were detected. Similar to the foreign beers, the contents of succinic acid in the domestic beers were the lowest. The proposed methods could be useful for quantitative analysis of organic acids in wine and beer.
Collapse
Affiliation(s)
- Jong-Min Park
- 1Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Jung-Ah Shin
- 1Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Jeung Hee Lee
- 2Department of Food Nutrition, Daegu University, Daegu, 38453 Korea
| | - Ki-Teak Lee
- 1Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| |
Collapse
|
18
|
Shin JA, Oh SJ, Lee HY, Lim YG. An efficient Cu-catalyzed azide–alkyne cycloaddition (CuAAC) reaction in aqueous medium with a zwitterionic ligand, betaine. Catal Sci Technol 2017. [DOI: 10.1039/c7cy00518k] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Betaine, a simple zwitterionic additive, dramatically accelerated the CuAAC reaction in excellent yields under 2.5–200 ppm levels of Cu(I) in water.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Chemistry
- Korea Advanced Institute of Science and Technology (KAIST)
- Daejeon
- Korea
- The 4th R&D Institute-2
| | - Su-Jin Oh
- The 4th R&D Institute-2
- Agency for Defense Development
- Daejeon
- Korea
| | - Hee-Yoon Lee
- Department of Chemistry
- Korea Advanced Institute of Science and Technology (KAIST)
- Daejeon
- Korea
| | - Yeong-Gweon Lim
- The 4th R&D Institute-2
- Agency for Defense Development
- Daejeon
- Korea
| |
Collapse
|
19
|
Shin JA, Lee MY, Lee KT. Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol. J Food Sci 2016; 81:C2373-C2380. [DOI: 10.1111/1750-3841.13421] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 07/06/2016] [Accepted: 07/19/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Jung-Ah Shin
- Dept. of Food Science and Technology; Chungnam National Univ; Daejeon 305-764 South Korea
| | - Mi-Young Lee
- Chungcheongnam-do Health and Environmental Research Inst; Daejeon 300-801 South Korea
| | - Ki-Teak Lee
- Dept. of Food Science and Technology; Chungnam National Univ; Daejeon 305-764 South Korea
| |
Collapse
|
20
|
Shin JA, Heo Y, Seo M, Choi Y, Lee KT. Effects of cooking methods on the β-carotene levels of selected plant food materials. Food Sci Biotechnol 2016; 25:955-963. [PMID: 30263360 PMCID: PMC6049112 DOI: 10.1007/s10068-016-0156-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 04/16/2016] [Accepted: 05/02/2016] [Indexed: 11/27/2022] Open
Abstract
In the present study, the β-carotene contents of 14 plant food materials prepared by boiling, steaming, or baking or when they are raw were analyzed and compared. After boiling three pulse species, namely, peas, kidney beans, and dried mung beans, β-carotene contents of peas and kidney beans increased significantly, whereas that of mung beans (dried material) decreased. True retention factors of β-carotene contents in the cooked kidney beans, peas, and mung beans after boiling were 174.2, 128.3, and 91.8%, respectively. After steaming, the β-carotene content of regular millets significantly decreased but that of taros increased, in which the true retention factors were observed with β-carotene contents of 72.4% in the steamed regular millets and 160.9% in the steamed taros. Moreover, β-carotene contents in yellow-fleshed sweet potato (raw: 896.2 μg/100 g) decreased by baking (786.4 μg/100 g) and steaming (steaming: 553.1 μg/100 g). These results suggest that β-carotene contents in the selected plant food materials markedly depend on the cooking method and plant food materials classification.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Yoonji Heo
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Mimi Seo
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| | - Youngmin Choi
- Functional Food & Nutrition, Dept. Agro-food Resource, National Academy of Agricultural Science, Rural Development Administration, Jeonju, Jeonbuk, 54875 Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Korea
| |
Collapse
|
21
|
|
22
|
Jia CH, Shin JA, Lee KT. Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil. J Agric Food Chem 2015; 63:10280-10286. [PMID: 26492097 DOI: 10.1021/acs.jafc.5b02423] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Caffeic acid phenethyl ester (CAPE) and 4-vinylcatechol (4-VC) were prepared for studying their antioxidative activities in emulsion. Oil-in-water emulsions of stripped soybean oil containing 200 ppm of CAPE, 4-VC, or α-tocopherol were stored at 40 °C in the dark for 50 days, and proton nuclear magnetic resonance ((1)H NMR) was used to identify and quantify the oxidation products. Emulsion droplet sizes, peroxide values, and levels of primary oxidation products (i.e., hydroperoxides) and secondary oxidation products (i.e., aldehydes) were determined. The results showed that CAPE (200 ppm) and 4-VC (200 ppm) had significantly greater antioxidant activities on the oxidation of stripped soybean oil-in-water emulsions than α-tocopherol (200 ppm). The peroxide values of CAPE (8.4 mequiv/L emulsion) and 4-VC (15.0 mequiv/L emulsion) were significantly lower than that of α-tocopherol (33.4 mequiv/L emulsion) (p < 0.05) on 36 days. In addition, the combinations of CAPE + α-tocopherol (100 + 100 ppm) or 4-VC + α-tocopherol (100 + 100 ppm) had better antioxidant activities than α-tocopherol (200 ppm). For CAPE + α-tocopherol, 4-VC + α-tocopherol, and α-tocopherol, the amounts of conjugated diene forms were 16.67, 13.72, and 16.32 mmol/L emulsion, and the concentrations of aldehydes were 2.15, 1.13, and 4.26 mmol/L emulsion, respectively, after 50 days of storage.
Collapse
Affiliation(s)
- Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University , Daejeon 305-764, Republic of Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University , Daejeon 305-764, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University , Daejeon 305-764, Republic of Korea
| |
Collapse
|
23
|
Affiliation(s)
- Jung-Ah Shin
- The 4 R&D Institute-2; Agency for Defense Development; Daejeon 305-600 Republic of Korea
| | - Yeong-Gweon Lim
- The 4 R&D Institute-2; Agency for Defense Development; Daejeon 305-600 Republic of Korea
| |
Collapse
|
24
|
Yang D, Wang XY, Gan LJ, Zhang H, Shin JA, Lee KT, Hong ST. Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio. Food Chem 2015; 174:124-31. [DOI: 10.1016/j.foodchem.2014.11.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 10/31/2014] [Accepted: 11/06/2014] [Indexed: 11/28/2022]
|
25
|
|
26
|
Qi JF, Wang XY, Shin JA, Lee YH, Jang YS, Lee JH, Hong ST, Lee KT. Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils. J Food Sci 2015; 80:C510-4. [DOI: 10.1111/1750-3841.12792] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Accepted: 12/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Jin F. Qi
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Xiang Y. Wang
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Jung-Ah Shin
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Young-Hwa Lee
- Bioenergy Crop Research Center, Natl. Inst. of Crop Science; Rural Development Administration; Muan 533-834 South Korea
| | - Young-Seok Jang
- Bioenergy Crop Research Center, Natl. Inst. of Crop Science; Rural Development Administration; Muan 533-834 South Korea
| | - Jeung Hee Lee
- Dept. of Food and Nutrition; Daegu Univ; Jillyang Gyeongsan Gyeongbuk 712-714 South Korea
| | - Soon-Taek Hong
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Ki-Teak Lee
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| |
Collapse
|
27
|
Wang XY, Yang D, Zhang H, Jia CH, Shin JA, Hong ST, Lee YH, Jang YS, Lee KT. Antioxidant Activity of Soybean Oil Containing 4-Vinylsyringol Obtained from Decarboxylated Sinapic Acid. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2492-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
28
|
Shin JA, Chun JY, Lee J, Shin KY, Lee SK, Lee KT. Determination of β-Carotene and Retinol in Korean Noodles and Bread Products. ACTA ACUST UNITED AC 2013. [DOI: 10.3746/jkfn.2013.42.12.1949] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
29
|
Abstract
UNLABELLED Modified butterfats (MBFs) were produced by lipase-catalyzed interesterification with 2 substrate blends (6:6:8 and 4:6:10, by weight) of anhydrous butterfat (ABF), palm stearin, and flaxseed oil in a stirred-batch type reactor after short path distillation. The 6:6:8 and 4:6:10 MBF contained 21.7% and 26.5%α-linolenic acid, respectively. Total saturated fatty acids of the MBFs ranged from 41.4% to 47.4%. The cholesterol contents of the 6:6:8 and 4:6:10 MBFs were 21.0 and 12.1 mg/100 g, respectively. In addition, the melting points of the 6:6:8 and 4:6:10 MBFs were 32 °C and 31 °C, respectively. After preparation of recombined milks (oil-in-water emulsions) with MBFs, the stability of emulsions prepared with the MBFs (6:6:8 and 4:6:10) was compared to those with ABF during 10-d storage at 30 °C. Skim milk powder (containing 1% protein) was added to prepare emulsions as an emulsifier. Microstructures of emulsions freshly prepared with the ABF and the MBFs consisted of uniform fat globules with no flocculation during 10-d storage. With respect to fat globule size distribution, the volume-surface mean droplet diameter (d(32)) of the 6:6:8 and 4:6:10 MBF emulsions ranged between 0.33 and 0.34 μm, which was similar to the distribution in ABF emulsion. PRACTICAL APPLICATION Milk, an expensive dairy food, has been widely used in various milk-derived food products. Modified butterfats (MBFs) contain α-linolenic acid as an essential fatty acid. Emulsion stability of recombined milks (oil-in-water emulsions) with MBFs was similar to that in anhydrous butterfat emulsion during 10-d storage. They may be a promising alternative for reconstituted milks to use in processed milk-based products.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | | | | | | | | | | | | |
Collapse
|
30
|
Lee YH, Shin JA, Zhang H, Lee KT, Kim KS, Jang YS, Park KG. Improvement of Low Temperature Property of Biodiesel from Palm Oil and Beef Tallow Via Urea Complexation. ACTA ACUST UNITED AC 2012. [DOI: 10.7849/ksnre.2012.8.4.038] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
31
|
Yang D, Gan LJ, Shin JA, Kim S, Hong ST, Park SH, Lee JH, Lee KT. Antioxidative Activities ofGinkgo bilobaExtract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha-Linolenic Acid. J Food Sci 2012; 78:C43-9. [DOI: 10.1111/j.1750-3841.2012.03010.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
32
|
Yang D, Shin JA, Gan LJ, Zhu XM, Hong ST, Sung CK, Cho JW, Ku JH, Lee KT. Comparison of Nutritional Compounds in Premature Green and Mature Yellow Whole Wheat in Korea. Cereal Chem 2012. [DOI: 10.1094/cchem-05-11-0068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dan Yang
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Lu-Jing Gan
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Xue-Mei Zhu
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Soon-Taek Hong
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Chang-Keun Sung
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Jin-Woong Cho
- Department of Crop Science, Chungnam National University, Daejeon 305-764, South Korea
| | - Ja-Hyeong Ku
- Department of Horticulture, Chungnam National University, Daejeon 305-764, South Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
- Corresponding author. Phone: +82-042-821-6729. Fax: +82-042-822-6729. E-mail:
| |
Collapse
|
33
|
Xue CL, Solaiman DKY, Ashby RD, Zerkowski J, Lee JH, Hong ST, Yang D, Shin JA, Ji CM, Lee KT. Study of Structured Lipid-Based Oil-in-Water Emulsion Prepared with Sophorolipid and its Oxidative Stability. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2133-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
34
|
Shin JA, Lim YG, Lee KH. Copper-Catalyzed Azide–Alkyne Cycloaddition Reaction in Water Using Cyclodextrin as a Phase Transfer Catalyst. J Org Chem 2012; 77:4117-22. [DOI: 10.1021/jo3000095] [Citation(s) in RCA: 128] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Jung-Ah Shin
- 4-2, Agency for Defense Development, Yuseong, P.O. Box 35-4,
305-600 Daejeon, Republic of Korea
| | - Yeong-Gweon Lim
- 4-2, Agency for Defense Development, Yuseong, P.O. Box 35-4,
305-600 Daejeon, Republic of Korea
| | - Kyung-Hee Lee
- 4-2, Agency for Defense Development, Yuseong, P.O. Box 35-4,
305-600 Daejeon, Republic of Korea
| |
Collapse
|
35
|
Zhu XM, Hu JN, Xue CL, Lee JH, Shin JA, Hong ST, Sung CK, Lee KT. Physiochemical and oxidative stability of interesterified structured lipid for soft margarine fat containing Δ5-UPIFAs. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
36
|
Gan LJ, Yang D, Shin JA, Kim SJ, Hong ST, Lee JH, Sung CK, Lee KT. Oxidative comparison of emulsion systems from fish oil-based structured lipid versus physically blended lipid with purple-fleshed sweet potato (Ipomoea batatas L.) extracts. J Agric Food Chem 2012; 60:467-475. [PMID: 22117614 DOI: 10.1021/jf203708y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effects of the purple-fleshed sweet potato extract (PFSPE) on oxidation stabilities of a model oil-in-water emulsion prepared with enzymatically synthesized fish oil-soybean oil structured lipid (SL) versus physically blended lipid (PBL) without modification were evaluated. The anthocyanins in PFSPE were analyzed and identified by HPLC-MS. The fatty acid composition of SL was similar to that of PBL, except palmitic acid (1.48 in PBL and 9.61% in SL) and linoleic acid (62.47 in PBL and 49.58% in SL). Peonidin 3-caffeoylsophoroside-5-glucoside, peonidin-3-(6',6'-caffeoylferuloylsophoroside)-5-glucoside, peonidin-dicaffeoylsophoroside-5-glucoside, peonidin 3-(6',6"-caffeoyl-p-hydroxybenzoylsophoroside)-5-glucoside were identified as the major anthocyanin compounds in PFSPE. Different levels (200, 500, 1000 ppm) of PFSPE were added into both SL- and PBL-based emulsions, with 200 ppm catechin as comparison. Oxidation was monitored by measuring the peroxide value and thiobarbituric acid reactive substances. The antioxidant activity of PFSPE increased with an increased concentration, the concentration of 1000 ppm showed high antioxidant ability similar to that of catechin in both PBL- and SL-based oil-in-water emulsions. It is notable that the SL-based emulsion appeared to have better oxidative stability than the PBL-based emulsion.
Collapse
Affiliation(s)
- Lu-Jing Gan
- Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, 220 Gung-Dong, Yuseong-Gu, Daejeon 305-764, South Korea
| | | | | | | | | | | | | | | |
Collapse
|
37
|
|
38
|
Mitra K, Shin JA, Lee JH, Kim SA, Hong ST, Sung CK, Lian Xue C, Lee KT. Studies of Reaction Variables for Lipase-Catalyzed Production of Alpha-Linolenic Acid Enriched Structured Lipid and Oxidative Stability with Antioxidants. J Food Sci 2011; 77:C39-45. [DOI: 10.1111/j.1750-3841.2011.02464.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
39
|
|
40
|
Zhu XM, Hu JN, Shin JA, Lee JH, Hong ST, Lee KT. Comparison of Seed Oil Characteristics from Korean Ginseng, Chinese Ginseng (Panax ginseng C.A. Meyer) and American Ginseng (Panax quinquefolium L.). Prev Nutr Food Sci 2010. [DOI: 10.3746/jfn.2010.15.4.275] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
41
|
Shin JA, Akoh CC, Lee KT. Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.059] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
42
|
Adhikari P, Zhu XM, Gautam A, Shin JA, Hu JN, Lee JH, Akoh CC, Lee KT. Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.009] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
43
|
Adhikari P, Shin JA, Lee JH, Hu JN, Zhu XM, Akoh CC, Lee KT. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J Sci Food Agric 2010; 90:703-711. [PMID: 20355102 DOI: 10.1002/jsfa.3872] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction. RESULTS After interesterification, 137-150 g kg(-1) medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 degrees C were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 degrees C. POP and PPP (beta-tending TAG) in palm stearin decreased after interesterification. X-ray diffraction analysis demonstrated that the interesterified fats contained mostly beta' polymorphic forms, which is a desirable property for margarines. CONCLUSIONS The interesterified fats showed desirable physical properties and suitable crystal form (beta' polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat.
Collapse
Affiliation(s)
- Prakash Adhikari
- Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea
| | | | | | | | | | | | | |
Collapse
|
44
|
Zhu XM, Hu JN, Shin JA, Li D, Jin J, Adhikari P, Akoh CC, Lee JH, Choi SW, Lee KT. Enrichment of pinolenic acid at thesn-2 position of triacylglycerol molecules through lipase-catalyzed reaction. Int J Food Sci Nutr 2009; 61:138-48. [DOI: 10.3109/09637480903348106] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
45
|
Vu PL, Shin JA, Lee YJ, Nam HY, Lee JH, Akoh CC, Lee KT. Development and characterization of structured lipids containing capric and conjugated linoleic acids as functional dietary lipid molecules. Int J Food Sci Nutr 2009; 59:95-104. [PMID: 17852493 DOI: 10.1080/09637480701461531] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Recently, dietary oil with high diacylglycerol (DAG) contents, so called DAG-oil, was introduced in Japan and the USA. It was claimed that the oil mostly composed of DAG is metabolized differently from conventional triacylglycerol oil, reducing body weight and fat mass because DAG tends to be oxidized to provide energy rather than stored as fat in the body. Monoacylglcyerol and DAG could be prepared by lipase-catalyzed reactions including hydrolysis, esterification, and glycerolysis. In this study, modified lipid containing some DAG esterified with the health-beneficial medium-chain fatty acids and conjugated linoleic acid was produced by lipase-catalyzed reactions. Many health benefits of medium-chain fatty acids (C6:0-C12:0) and conjugated linoleic acid isomers have been reported, including anticarcinogenic and antiatherogenic activities, and being rapid energy sources for humans with little or no deposition as body fat. The produced lipid molecules in this study have potential applications as functional healthy dietary fats and oils.
Collapse
Affiliation(s)
- Phuong-Lan Vu
- Department of Food Science and Technology, Chungnam National University, Taejon, 305-764, Republic of Korea
| | | | | | | | | | | | | |
Collapse
|
46
|
Shin JA, Akoh CC, Lee KT. Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor. J Agric Food Chem 2009; 57:888-900. [PMID: 19138078 DOI: 10.1021/jf802678a] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Modified-butterfat (MBF) was synthesized with four blends (8:6:6, 6:6:8, 6:6:9, and 4:6:10, by weight) of anhydrous butterfat (ABF), palm stearin (PS) and flaxseed oil (FSO) through enzymatic interesterification in a continuous packed-bed reactor. Flow rate effect of 3, 5, 8 and 10 mL/min on enzymatic interesterification was investigated. By increasing the enzyme contact time with substrates (decreased flow rates), not only did melting and crystallization points shift to lower temperature but also the equivalent carbon number, ECN 36-38 from FSO decreased. Further all reactions were performed at flow rate of 5 mL/min (contact time 140 min) in a continuous reactor packed with 150 g of Lipozyme RM IM. After short path distillation, alpha-linolenic acid composition (%) of 8:6:6, 6:6:8, 6:6:9, and 4:6:10 MBFs were 16, 21, 23 and 25%, respectively. The contents of ECN 36-38, and ECN 48-50 decreased in the blends and MBFs for each substrate ratio. ECN 42-46 in the newly produced TAG increased. Melting points of MBFs were 38 degrees C (8:6:6), 35.5 degrees C (6:6:8), 34 degrees C (6:6:9), and 32 degrees C (4:6:10). MBFs interesterified with FSO contained phytosterols (17-36 mg/100 g) and tocopherols (116-173 microg/g). The products of 8:6:6, 6:6:8, 6:6:9 and 4:6:10 MBFs were softer (69, 88, 80, and 92%, respectively) than pure butterfat at refrigeration temperature. The polymorphic form changed from beta form (blends) to desirable crystalline structure of beta' form (MBFs). Crystal morphology of MBFs also changed and was composed of small spherulites of varying density.
Collapse
Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
| | | | | |
Collapse
|
47
|
Hu JN, Lee JH, Zhu XM, Shin JA, Adhikari P, Kim JK, Lee KT. Optimization of lipase-catalyzed synthesis of ginsenoside Rb1 esters using response surface methodology. J Agric Food Chem 2008; 56:10988-10993. [PMID: 18983161 DOI: 10.1021/jf802294q] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
In the lipase (Novozyme 435)-catalyzed synthesis of ginsenoside Rb1 esters, different acyl donors were found to affect not only the degree of conversion but also the regioselectivity. The reaction of acyl donors with short carbon chain was more effective, showing higher conversion than those with long carbon chain. Among the three solvent systems, the reaction in tert-amyl alcohol showed the highest conversion rate, while the reaction in the mixed solvent of t-BuOH and pyridine (1:1) had the lowest conversion rate. To allow the increase of GRb1 lipophilicity, we decided to further study the optimal condition of synthesis of GRb1 with vinyl decanoate with 10 carbon chain fatty acids in tert-amyl alcohol. Response surface methodology (RSM) was employed to optimize the synthesis condition. From the ridge analysis with maximum responses, the maximum GRb1 conversion was predicted to be 61.51% in a combination of factors (40.2 h, 52.95 degrees C, substrate mole ratio 275.57, and enzyme amount 39.81 mg/mL). Further, the adequacy of the predicted model was examined by additional independent experiments at the predicted maximum synthesis conditions. Results showed that the RSM was effective to optimize a combination of factors for lipase-catalyzed synthesis of ginsenoside Rb1 with vinyl decanoate.
Collapse
Affiliation(s)
- Jiang-Ning Hu
- Department of Food Science and Technology, Chungnam National University, Gung-Dong, Daejeon, Republic of Korea
| | | | | | | | | | | | | |
Collapse
|
48
|
Shin JA, Kwon JH, Lee KT. Volatile Discrimination of Irradiated and Fumigated White Ginseng Powders at Different Storage Times and Temperatures Using the Electronic Nose. Prev Nutr Food Sci 2006. [DOI: 10.3746/jfn.2006.11.3.237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
49
|
Choi JM, Ahn MH, Chae WJ, Jung YG, Park JC, Song HM, Kim YE, Shin JA, Park CS, Park JW, Park TK, Lee JH, Seo BF, Kim KD, Kim ES, Lee DH, Lee SK, Lee SK. Intranasal delivery of the cytoplasmic domain of CTLA-4 using a novel protein transduction domain prevents allergic inflammation. Nat Med 2006; 12:574-9. [PMID: 16604087 DOI: 10.1038/nm1385] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2005] [Accepted: 02/28/2006] [Indexed: 11/09/2022]
Abstract
CTLA-4 is a negative regulator of T-cell activation, and its inhibitory effects can be accomplished either by competition with CD28 or by transmitting negative signals through its intracellular domain. To utilize the cytoplasmic domain of CTLA-4 to suppress allergic inflammation, we fused it to a novel protein-transduction domain in the human transcriptional factor Hph-1. Transduction efficiency was verified in vitro and in vivo after ocular, intranasal and intradermal administration. After transduction into T cells, the Hph-1-ctCTLA-4 fusion protein inhibited the production of interleukin (IL)-2, and downregulated CD69 and CD25. Intranasal administration of Hph-1-ctCTLA-4 resulted in markedly reduced infiltration of inflammatory cells, secretion of T helper type 2 (T(H)2) cytokines, serum IgE levels and airway hyper-responsiveness in a mouse model of allergic airway inflammation. These results indicated that Hph-1-ctCTLA-4 constitutes an effective immunosuppressive protein drug for potential use in the treatment of allergic asthma, via nasal administration.
Collapse
Affiliation(s)
- Je-Min Choi
- Department of Biotechnology, College of Engineering, Yonsei University, Seoul 120-749, Republic of Korea
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
50
|
Lee SH, Kwon HS, Shin JA, Kim WC, Kim JH, Choi YH, Yoon KH, Cha BY, Lee KW, Son HY, Kang SK. A Case of Hepatic Glycogenosis in a Patient with Uncontrolled Type 1 Diabetes Mellitus. ACTA ACUST UNITED AC 2006. [DOI: 10.4093/jkda.2006.30.1.82] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Seung-Hwan Lee
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Hyuk-Sang Kwon
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Jung-Ah Shin
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Won-Chul Kim
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Jeong-Hoon Kim
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Yoon-Hee Choi
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Kun-Ho Yoon
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Bong-Yun Cha
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Kwang-Woo Lee
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Ho-Young Son
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| | - Sung-Koo Kang
- Department of Internal Medicine, The Catholic University of Korea, Seoul, Korea
| |
Collapse
|