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Sung WC, Lin HT(V, Liao WC, Fang M. Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao Gelidium Seaweed. Foods 2023; 12:4508. [PMID: 38137312 PMCID: PMC10743001 DOI: 10.3390/foods12244508] [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: 10/28/2023] [Revised: 12/09/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds. The seaweed, which is originally reddish-purple in color, turns yellow in color after the repeated washing and sun drying cycles. However, the sun drying process can only be used on sunny days. Therefore, this study evaluated an alternative method, halogen lamp drying, and compared the qualities of the product, Gelidium jelly, made using the halogen lamp drying and traditional sun drying methods. The properties investigated included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds. The results demonstrated that the halogen lamp drying method required 12 washing and drying cycles to achieve similar jelly properties to seven rounds of sun drying in the experimental conditions. Volatiles including heptanal, β-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processes. Halogen lamp drying could be an alternative processing method for seaweed drying, especially on rainy days.
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Affiliation(s)
- Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Hong-Ting (Victor) Lin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Wei-Chih Liao
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
| | - Mingchih Fang
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (W.-C.S.); (H.-T.L.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
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Lin HTV, Tsai JS, Liao HH, Sung WC. The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch-Gum Gels. Gels 2023; 9:605. [PMID: 37623060 PMCID: PMC10453816 DOI: 10.3390/gels9080605] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/26/2023] Open
Abstract
The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0.5, 0.1/0.4, 0.2/0.3, 0.3/0.2, 0.4/0.1, and 0.5/0) and water. The textural properties of the hydrocolloid gels were studied by measuring the gel strength, rigidity, breaking force, breaking point, and syneresis as functions of the mixing ratio. The higher syneresis percentage of binary modified waxy corn starch and gum gels than that of mixed gum gels after cold storage was mainly due to the retrogradation of amylopectin. Agar was shown be the most influential with regards to increasing the gel strength, breaking force, and rigidity among the three kinds of gum, while gellan gum was more effective against syneresis than agar and gelatin for storage periods of 7 and 14 days. In the mixed gels, a dramatic increase in the breaking point from 0 to 0.5% was only exhibited for gellan gum. The results provided useful information, including gel strength, rigidity, breaking force, breaking point, and syneresis, for gum and modified corn starch ingredients selected from refrigerated binary gum gels such as pudding for food product development.
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Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (J.-S.T.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202301, Taiwan
| | - Jenn-Shou Tsai
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (J.-S.T.)
| | - Hsiao-Hui Liao
- Weichuan Foods Corporation, New Taipei City 22102, Taiwan;
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (J.-S.T.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202301, Taiwan
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Lin HTV, Chen GW, Chang KLB, Bo YJ, Sung WC. Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells. Foods 2023; 12:2696. [PMID: 37509788 PMCID: PMC10379373 DOI: 10.3390/foods12142696] [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: 06/12/2023] [Revised: 07/01/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
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Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
| | - Ke-Liang Bruce Chang
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
| | - Yi-Jun Bo
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
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Fang MC, Chin PSY, Sung WC, Chen TY. Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying. Molecules 2023; 28:molecules28114376. [PMID: 37298852 DOI: 10.3390/molecules28114376] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/21/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin.
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Affiliation(s)
- Ming-Chih Fang
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Peng-Shih-Yun Chin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan
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Chan DS, Wang ST, Chen MY, Sung WC. The effect of okra ( Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. FOOD SCI TECHNOL INT 2023:10820132231162164. [PMID: 36911975 DOI: 10.1177/10820132231162164] [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] [Indexed: 03/14/2023]
Abstract
Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis.
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Affiliation(s)
- Der-Sheng Chan
- Department of Electrical Engineering, Lee-Ming Institute of Technology, New Taipei City, Taiwan
| | - Shang-Ta Wang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan
| | - Mei-Yan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
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Chan DS, Victor Lin HT, Kao LY, Sung WC. A Kinetic Model of Acrylamide Formation inside of the heat boundary layer. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111132] [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: 10/31/2022]
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Lin HTV, Chan DS, Kao LY, Sung WC. Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems. Polymers (Basel) 2021; 13:polym13121901. [PMID: 34201113 PMCID: PMC8229482 DOI: 10.3390/polym13121901] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/05/2021] [Accepted: 06/06/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min, all solutions were evaluated in the following aspects: reducing sugar, asparagine, acrylamide, HMF content, pH, Maillard reaction products, kinematic viscosity, and color. After heating for 10 min, the kinematic viscosity of solutions containing chitosan reduced significantly. The values of the acrylamide, HMF, and absorbance increased at OD294 and OD420 (optical density measured at 294 nm and 420 nm) of solutions. Experimental results showed that low-molecular-weight chitosan might be hydrolyzed into much lower molecular weight, followed by the decrease in kinematic viscosity of the solution at pH lower than 6 and the increase in the formation of acrylamide after heating for 30 min.
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Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (L.-Y.K.)
| | - Der-Sheng Chan
- Department of Information Technology, Lee-Ming Institute of Technology, New Taipei City 243083, Taiwan;
| | - Ling-Yu Kao
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (L.-Y.K.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; (H.-T.V.L.); (L.-Y.K.)
- Correspondence: ; Tel.: +886-2-24622192 (ext. 5129)
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Lin HTV, Wu HX, Sung WC. Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors. International Journal of Food Properties 2021. [DOI: 10.1080/10942912.2021.1909618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Hao-Xuan Wu
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
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Hsu FY, Chen JJ, Sung WC, Hwang PA. Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells. Materials (Basel) 2021; 14:1168. [PMID: 33801348 PMCID: PMC7958341 DOI: 10.3390/ma14051168] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/26/2021] [Accepted: 02/26/2021] [Indexed: 11/17/2022]
Abstract
A suitable bone substitute is necessary in bone regenerative medicine. Hyaluronan (HA) has excellent biocompatibility and biodegradability and is widely used in tissue engineering. Additionally, research on fucoidan (Fu), a fucose- and sulfate-rich polysaccharide from brown seaweed, for the promotion of bone osteogenic differentiation has increased exponentially. In this study, HA and Fu were functionalized by grafting methacrylic groups onto the backbone of the chain. Methacrylate-hyaluronan (MHA) and methacrylate-fucoidan (MFu) were characterized by FTIR and 1H NMR spectroscopy to confirm functionalization. The degrees of methacrylation (DMs) of MHA and MFu were 9.2% and 98.6%, respectively. Furthermore, we evaluated the mechanical properties of the hydrogels formed from mixtures of photo-crosslinkable MHA (1%) with varying concentrations of MFu (0%, 0.5%, and 1%). There were no changes in the hardness values of the hydrogels, but the elastic modulus decreased upon the addition of MFu, and these mechanical properties were not significantly different with or without preosteoblastic MG63 cell culture for up to 28 days. Furthermore, the cell morphologies and viabilities were not significantly different after culture with the MHA, MHA-MFu0.5, or MHA-MFu1.0 hydrogels, but the specific activity and mineralization of alkaline phosphatase (ALP) were significantly higher in the MHA-MFu1.0 hydrogel group compared to the other hydrogels. Hence, MHA-MFu composite hydrogels are potential bone graft materials that can provide a flexible structure and favorable niche for inducing bone osteogenic differentiation.
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Affiliation(s)
- Fu-Yin Hsu
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung City 20224, Taiwan; (F.-Y.H.); (J.-J.C.)
| | - Jheng-Jie Chen
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung City 20224, Taiwan; (F.-Y.H.); (J.-J.C.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung City 20224, Taiwan;
| | - Pai-An Hwang
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung City 20224, Taiwan; (F.-Y.H.); (J.-J.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung City 20224, Taiwan
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Sung WC, Chi MH, Chiou TY, Lin SH, Lee WJ. Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing. J Sci Food Agric 2020; 100:4512-4520. [PMID: 32406103 DOI: 10.1002/jsfa.10492] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/17/2020] [Accepted: 05/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5-hydroxylmethylfurfural (HMF) formation in non-centrifugal cane sugar (NCS) and to (ii) perform nine-point hedonic scale and evaluation of sensory attributes, encompassing the appearance, flavor, texture and aftertaste, by 71 consumers on NCS, NCS_C, and NCS products made with a blend of molasses and sugar (NCS_MS) and steam processing (NCS_S). RESULTS With the addition of molasses and caramel at the maximum allowable level of 5 g kg-1 in sugarcane juice, significantly greater acrylamide or HMF did not accumulate in NCS_C and NCS_M during the thermal manufacturing process, while color values of NCS_C significantly changed (P < 0.05). The increases in acrylamide and HMF contents were influenced by pH because they were produced by the Maillard reaction. Hedonic responses showed that NCS_MS was rated with the highest score for overall acceptance, whereas NCS_S, with the lowest content of acrylamide, exhibited the lowest score for every attribute. In addition, the appearance acceptance score of NCS_C was significantly higher than that of NCS (P < 0.05). Significant differences were also found between NCS and NCS_C in the frequency of 9 of 16 items with which consumers selected to characterize the appearance in a check-all-that-apply questionnaire (P < 0.05). CONCLUSIONS The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction-mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
| | - Ming-Hsuan Chi
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Tai-Ying Chiou
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, Kitami, Japan
| | - Shyh-Hsiang Lin
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
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Chang YW, Zeng XY, Sung WC. Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108879] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Shyu YS, Chen GW, Chiang SC, Sung WC. Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples. Molecules 2019; 24:molecules24102008. [PMID: 31130642 PMCID: PMC6572066 DOI: 10.3390/molecules24102008] [Citation(s) in RCA: 6] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/18/2019] [Accepted: 05/23/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin-chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin-chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin-chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
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Affiliation(s)
- Yung-Shin Shyu
- Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan.
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Shao-Ching Chiang
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20224, Taiwan.
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Wu CK, Tsai JS, Sung WC. Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin. Molecules 2019; 24:molecules24020254. [PMID: 30641905 PMCID: PMC6359145 DOI: 10.3390/molecules24020254] [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: 11/23/2018] [Revised: 01/04/2019] [Accepted: 01/07/2019] [Indexed: 11/16/2022] Open
Abstract
Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples. Commercially available tilapia skin gelatin powder was used as the raw material to investigate the functional properties of fish skin gelatin powder treated with UV irradiation for different durations (0⁻6 h). The functional properties of fish gelatin and the optimum irradiation treatment conditions were determined through gel strength testing, color characterization, differential scanning calorimetry, sodium dodecyl sulfate polyacrylamide gel electrophoresis, Fourier transform infrared (FTIR) spectroscopy, and Raman spectroscopy. UV irradiation treatment increased gel strength and thermal stability, and significantly degraded the macromolecules. FTIR and Raman spectroscopy data indicated that UV irradiation treatment did not significantly change the molecular structure of fish gelatin powder, but these methods could discriminate the molecular structure of gelatin from various sources. Irradiation for 2 h yielded the highest gel strength and melting peak temperature, and the lowest chromatic aberration.
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Affiliation(s)
- Cheng-Kuo Wu
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Jenn-Shou Tsai
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
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Chang YW, Lin CC, Sung WC. Studies on the Development of Small Abalone (Haliotis diversicolor supertexta) Essence and its Antioxidative Properties. Journal of Aquatic Food Product Technology 2018. [DOI: 10.1080/10498850.2018.1485068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Chun-Che Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, ROC
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15
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Sung WC, Chang YW, Chou YH, Hsiao HI. The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food Chem 2018; 243:141-144. [DOI: 10.1016/j.foodchem.2017.09.119] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/24/2017] [Accepted: 09/25/2017] [Indexed: 11/26/2022]
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16
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Tsai CL, Shiau CY, Sung WC. Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor
). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13608] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cheng-Lin Tsai
- Department of Food Science; National Taiwan Ocean University; Keelung Republic of China
| | - Chyuan-Yuan Shiau
- Department of Food Science; National Taiwan Ocean University; Keelung Republic of China
| | - Wen-Chieh Sung
- Department of Food Science; National Taiwan Ocean University; Keelung Republic of China
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17
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Pi TH, Shiau CY, Chang CJ, Sung WC. Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability. Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1364820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tung-Hai Pi
- National Suao Marine & Fisheries Vocational High School, Yilan County, Taiwan, ROC
| | - Chyuan-Yuan Shiau
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Chun-Ju Chang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
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18
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Chang YW, Sung WC, Chen JY. Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products. Food Chem 2016; 199:581-9. [DOI: 10.1016/j.foodchem.2015.12.065] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2015] [Revised: 11/08/2015] [Accepted: 12/14/2015] [Indexed: 11/29/2022]
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19
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Chen TY, Luo HM, Hsu PH, Sung WC. Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips. J Food Drug Anal 2016; 24:164-172. [PMID: 28911400 PMCID: PMC9345425 DOI: 10.1016/j.jfda.2015.05.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2014] [Revised: 05/04/2015] [Accepted: 05/11/2015] [Indexed: 11/29/2022] Open
Affiliation(s)
- Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung,
Taiwan
| | - Hsuan-Min Luo
- Department of Food Science, National Taiwan Ocean University, Keelung,
Taiwan
| | - Pang-Hung Hsu
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung,
Taiwan
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung,
Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung,
Taiwan
- Corresponding author. Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan. E-mail address: (W.-C. Sung)
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20
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Wu CK, Tsai JS, Sung WC. Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin Gelatin. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2014.933439] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Wu CK, Tsai JS, Chen ZY, Sung WC. UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin. FOOD SCI TECHNOL INT 2014; 21:284-94. [DOI: 10.1177/1082013214535228] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Accepted: 04/11/2014] [Indexed: 11/17/2022]
Abstract
Tilapia skin gelatin, pig skin gelatin, and their mousse premixes were exposed to UV irradiation for 103, 206, and 309 kJ/cm2. All samples after 309 kJ/cm2 exposure exhibited a significant increase in gel strength, gel forming ability as well as viscosity of solutions. It was shown that UV treatment could also improve the pig skin gelatin foam stability and foam formation ability compared to those of tilapia skin gelatin. Nevertheless, the panelists gave the lowest scores to mousse made with 309 kJ/cm2 UV-irradiated premix mousse pig skin gelatin. Tilapia skin gelatin could be used as a substitute ingredient for premix mousse made from pig skin gelatin.
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Affiliation(s)
- CK Wu
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China
| | - JS Tsai
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China
| | - ZY Chen
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China
| | - WC Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China
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22
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Sung WC, Chen ZY. UV treatment and γ irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2013.11.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Huang MH, Chang LW, Sung WC, Vong WJ, Wang BS. Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production. Food Chem 2011; 126:1655-61. [DOI: 10.1016/j.foodchem.2010.12.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2010] [Revised: 11/21/2010] [Accepted: 12/07/2010] [Indexed: 10/18/2022]
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24
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Hsu LW, Chen CL, Nakano T, Lai CY, Chiang KC, Lin YC, Kao YH, Chen SH, Goto T, Sung WC, Yang CH, Cheng YF, Jawan B, Chiu KW, Goto S. The role of a nuclear protein, histone H1, on signalling pathways for the maturation of dendritic cells. Clin Exp Immunol 2008; 152:576-84. [PMID: 18435805 DOI: 10.1111/j.1365-2249.2008.03652.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
We have demonstrated previously that liver allograft tolerance is associated with the immunosuppressive activity of anti-histone H1 autoreactive antibodies induced in the serum of liver transplantation. Furthermore, we and others have shown that nuclear proteins such as histone H1 and high mobility group box 1 play an important role in maturation of dendritic cells (DCs), although the precise mechanisms are still unknown. In the present study, we focus upon the significance of histone H1 on DCs in terms of the intracellular signalling pathway of DCs. Our immunostaining and immunoblot studies demonstrated that histone H1 was detected in cytoplasm and culture supernatants upon the activation of DCs. Histone H1 blockage by anti-histone H1 antibody down-regulated the intracellular activation of mitogen-activated protein kinases (MAPKs) (p38) and IkappaBalpha of DCs, and inhibited DC activity in the proliferation of CD4+ T cells. On the other hand, the addition of histone H1 without endotoxin stimulation up-regulated major histocompatibility complex class II, the CD80 and CD86 surface markers of DCs and the activation of MAPKs (p38 and extracellular-regulated kinase 1/2) and IkappaBalpha. These results suggest that the translocation of histone H1 from nuclei to cytoplasm and the release of their own histone H1 are necessary for the maturation of DCs and the activation for T lymphocytes.
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Affiliation(s)
- L W Hsu
- Liver Transplantation Program and Department of Surgery, Chang Gung Memorial Hospital-Kaohsiung Medical Center, Chang Gung University College of Medicine, Kaohsiung, Taiwan
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25
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Abstract
This article reviews recent capillary electrophoresis (CE)-based assays which were published for pharmacokinetic studies. Both the advantages and disadvantages of these CE-based assays are discussed based on their feasibility and the significance towards the better understanding of pharmacokinetics. In addition, as a future outlook, novel assays such as immunoaffinity CE and chip-based CE for analyzing drugs in biological fluids are summarized in view of their potential for pharmacokinetic applications.
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Affiliation(s)
- W C Sung
- Department of Chemistry, National Cheng Kung University, Tainan, Taiwan
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28
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Chen SH, Sung WC, Lee GB, Lin ZY, Chen PW, Liao PC. A disposable poly(methylmethacrylate)-based microfluidic module for protein identification by nanoelectrospray ionization-tandem mass spectrometry. Electrophoresis 2001; 22:3972-7. [PMID: 11700728 DOI: 10.1002/1522-2683(200110)22:18<3972::aid-elps3972>3.0.co;2-6] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [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: 11/12/2022]
Abstract
The design, fabrication, and analytical use of a poly(methylmethacrylate) (PMMA)-based microfluidic module for nanoelectrospray ionization-tandem mass spectrometry (nano-ESI-MS/MS) were described. The microfluidic module can be mass-produced at low costs and used as a disposable device to generate nano-ESI-MS/MS signals for protein identification from low amounts of protein samples. Compared with commercially available nanospray capillary tips, the module gave comparable signal quality and also offered advantages in convenience and easiness of operation, permitting repeated usage, and disposability.
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Affiliation(s)
- S H Chen
- Department of Chemistry, College of Medicine, National Cheng Kung University, Tainan, Taiwan, ROC
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29
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Sung WC, Lee GB, Tzeng CC, Chen SH. Plastic microchip electrophoresis for genetic screening: The analysis of polymerase chain reactions products of fragile X (CGG)n alleles. Electrophoresis 2001; 22:1188-93. [PMID: 11358146 DOI: 10.1002/1522-2683()22:6<1188::aid-elps1188>3.0.co;2-p] [Citation(s) in RCA: 31] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Clinical screening of abnormal chromosomes associated with fragile X syndrome (FXS) demands a high-throughput method including DNA sizing and detection of the amplified products. This study is to explore the use of polymer microchip electrophoresis for the analysis of polymerase chain reaction (PCR) products of fragile X (CGG)n alleles to facilitate a fast exclusion test of FXS. The sequences flanking the CGG-repeat of FMR1 gene was amplified by betaine-PCR and the amplified products were desalted and then analyzed by microchips which were fabricated on poly(methyl methacrylate) (PMMA) substrate. The PCR bands with more than six CGG-repeats in difference could be clearly distinguished in less than 3 min by microchip electrophoresis with a separation length of 6 cm. It was found that the signal was greatly enhanced with the use of both covalent (Cy5) and intercalating dye (TORRO-3), which has never been demonstrated before. We tested the method by reanalysis of twelve samples from males and six samples from females. For female samples with less than six repeat differences, Southern blotting method was performed to confirm or exclude the findings from microchips. It was found that the test results from all male and female samples show a 100% correlation between the microchip electrophoresis and the existing methods.
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Affiliation(s)
- W C Sung
- Department of Chemistry, National Cheng Kung University, Tainan, Taiwan
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30
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Lii CK, Ko YJ, Chiang MT, Sung WC, Chen HW. Effect of dietary vitamin E on antioxidant status and antioxidant enzyme activities in Sprague-Dawley rats. Nutr Cancer 1999; 32:95-100. [PMID: 9919618 DOI: 10.1080/01635589809514725] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [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: 10/20/2022]
Abstract
The effect of dietary vitamin E on plasma, red blood cells (RBC), hepatic antioxidant status, and antioxidant enzyme activities was investigated. Three groups of six Sprague-Dawley rats were fed 0, 100, or 1,500 ppm vitamin E for eight weeks. Plasma alpha-tocopherol level was increased significantly by increasing dietary vitamin E (p < 0.05). Plasma lipid peroxidation (thiobarbituric acid-reactive substances) stimulation by 1 mM t-butyl hydroperoxide was correlated with dietary vitamin E level and was significantly greater in rats fed no vitamin E than in rats fed 100 or 1,500 ppm vitamin E (p < 0.05). RBC reduced glutathione (GSH) level was positively correlated with dietary vitamin E and was significantly greater in rats fed 1,500 ppm vitamin E than in rats fed 0 or 100 ppm vitamin E (p < 0.05). RBC oxidized glutathione was negatively correlated with dietary vitamin E. GSH redox status was expressed as the GSH-to-total GSH ratio; the ratio was also positively correlated with dietary vitamin E and was significantly greater in rats fed 1,500 ppm vitamin E than in rats fed no vitamin E (p < 0.05). For antioxidant enzymes, superoxide dismutase activity in hepatic cytosolic fraction was significantly greater in rats fed 1,500 ppm vitamin E than in rats fed 100 ppm vitamin E. Hepatic GSH reductase activity was significantly greater in rats fed 100 ppm vitamin E than in rats fed no vitamin E (p < 0.05). Dietary vitamin E had no effect on plasma vitamin C and protein thiol levels. In the systems studied, results indicated that dietary vitamin E selectively influences plasma vitamin E level, RBC GSH status, and hepatic cytosolic superoxide dismutase and GSH reductase activities.
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Affiliation(s)
- C K Lii
- Department of Nutrition, Chung Shan Medical College, Taichung, Taiwan
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31
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Lii CK, Sung WC, Ko YJ, Chen HW. alpha-Tocopherol acetate supplementation enhances rat hepatic cytochrome PROD activity in the presence of phenobarbital induction. Nutr Cancer 1998; 32:37-42. [PMID: 9824855 DOI: 10.1080/01635589809514714] [Citation(s) in RCA: 7] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Hepatic cytochrome P-450 enzymes play important roles in bioactivation of chemical carcinogens, biotransformation of many endogenous compounds, and detoxification of numerous xenobiotics. These enzyme activities have been shown to be regulated by various dietary factors. In our previous study, hepatic cytochrome pentoxyresorufin O-dealkylase (PROD) activity was decreased in rats fed an alpha-tocopherol acetate-deficient diet compared with rats fed alpha-tocopherol acetate-adequate or -supplemented diets. The objective of the present study was to investigate whether the modulatory effect of dietary alpha-tocopherol acetate on hepatic cytochrome PROD activity is influenced by the presence of phenobarbital. Weanling male Sprague-Dawley rats were fed the AIN-76 diet for four days, fasted for two days, then fed semipurified diets that were alpha-tocopherol acetate deficient, adequate, or supplemented with 5 and 15 g/kg alpha-tocopherol acetate for four days. Liver and plasma alpha-tocopherol concentrations were dose dependently regulated by dietary alpha-tocopherol acetate level. Inhibition of lipid peroxidation by dietary alpha-tocopherol acetate was dose dependent. Hepatic total cytochrome P-450 content was significantly greater in rats fed diets supplemented with 5 and 15 g/kg alpha-tocopherol acetate than in rats fed an alpha-tocopherol-adequate diet (p < 0.05). Hepatic cytochrome PROD activity was significantly greater in rats fed diets supplemented with 5 and 15 g/kg alpha-tocopherol acetate than in rats fed alpha-tocopherol acetate-deficient and -adequate diets (p < 0.05). These results suggest that, in the presence of phenobarbital, dietary alpha-tocopherol acetate efficiently affects tissue alpha-tocopherol levels and inhibits lipid peroxidation and that diets supplemented with 5 or 15 g/kg alpha-tocopherol acetate enhance hepatic cytochrome PROD activity compared with alpha-tocopherol acetate-deficient or -adequate diets.
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Affiliation(s)
- C K Lii
- Department of Nutrition, Chung Shan Medical College, Taichung, Taiwan
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32
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Abstract
Hepatic cytochrome P-450 activity has been shown to be affected by various dietary factors including vitamin E. However, reports of the effect of dietary vitamin E on cytochrome P-450 activity have been inconsistent. The aim of the present study was to investigate the influence of dietary vitamin E on rat hepatic cytochrome P-450 activity. Three groups of six male weanling Sprague-Dawley rats were fed semipurified diets containing 0, 100, or 1,500 ppm vitamin E for eight weeks. Vitamin E was given in the form of alpha-tocopheryl acetate. Dietary vitamin E significantly affected liver vitamin E content (p < 0.05) but had no effect on rat hepatic total P-450 content, N-nitrosodimethylamine demethylase, and NADPH-cytochrome-P-450 reductase activities. Hepatic pentoxyresorufin O-dealkylase and glutathione S-transferase activities were significantly greater in rats fed 100 and 1,500 ppm vitamin E than in rats fed no vitamin E (p < 0.05). Dietary vitamin E induced changes in hepatic phospholipid fatty acid composition. Hepatic phospholipid linoleate was significantly greater in rats fed 0 and 1,500 ppm vitamin E than in rats fed 100 ppm vitamin E (p < 0.05). Hepatic phospholipid eicosapentaenoate was increased significantly by dietary vitamin E (p < 0.05). Hepatic thiobarbituric acid-reactive substance was significantly greater in rats fed no vitamin E than in rats fed 100 and 1,500 ppm vitamin E (p < 0.05). The results suggest that vitamin E may influence cytochrome P-450 IIB1 enzyme activity and may affect hepatic phospholipid fatty acid composition.
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Affiliation(s)
- H W Chen
- Department of Nutrition, Chung Shan Medical College, Taichung, Taiwan
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33
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Sung WC, McKinley MJ, Harvey LP. Rectus sheath abscess in Crohn's disease. Am J Gastroenterol 1993; 88:793-4. [PMID: 8480763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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34
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Abstract
This paper reviews historical, anthropological and contemporary survey data concerning gender differences in tobacco use in Africa, Asia, the Pacific, and Latin America. In many cultural groups in these regions, tobacco use has been substantially more common among men than among women. In some groups, tobacco use has been about equally common for both sexes. No evidence was found of any group in which tobacco use has been substantially more common among women. The widespread pattern of greater tobacco use by men appears to be linked to general features of sex roles. For example, men have often had greater social power than women, and this has been expressed in greater restrictions on women's behavior, including social prohibitions against women's smoking. These social prohibitions against women's smoking have strongly inhibited women's tobacco use and thus have been a major cause of gender differences in tobacco use. Gender differences in tobacco use have varied in magnitude, depending on the type of tobacco use and the particular cultural group, age group and historical period considered. Causes of the variation in gender differences in tobacco use include variation in women's status and variation in the social significance and benefits attributed to particular types of tobacco use in different cultures. Contact with Western cultures appears to have increased or decreased gender differences in smoking, depending on the specific circumstances. The patterns of gender differences in tobacco use in non-Western societies are similar in many ways to the patterns observed in Western societies, but there are several important differences.(ABSTRACT TRUNCATED AT 250 WORDS)
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Affiliation(s)
- I Waldron
- Department of Biology, University of Pennsylvania, Philadelphia 19104-6018
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