Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

The Quality Characteristics of Consomme Soup Prepared with Mosidae

모시대의 항산화 효과 및 모시대 이용 콘소메 스프의 품질 평가

  • Received : 2013.06.05
  • Accepted : 2013.08.30
  • Published : 2013.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, to develop a new anti-aging agent, we will examine the antioxidant activity and the inhibitory effects of the mosidae for the MMP-1 activities in UVB-irradiated HS68 human foreskin fibroblast cell lines and human keratinocytes (Ha- CaT cell line). And the consomme soup being prepared with mosidae according to different levels (3, 6, 9, 12%) and then quality characteristics will be determined by sensory evaluations and color values. It is also observed that the mosidae has the inhibition of UVB-induced MMP-1 activities. The consomme soup prepared with mosidae is found to reduce the level of $IC_{50}$ in SOD-like activities and hydroxy radical scavenging activities, respectively. And consomme soup prepared with mosidae (CS6) is the best by sensory evaluations. In conclusion, these results suggest that the consomme soup prepared with mosidae can be further developed as new anti-aging food.

Keywords

References

  1. 나정기 (1994) 프랑스요리 기초이론. 백산출판가, 서울. p 125.
  2. Brenneisen P, Sies H, Scharffetter-Kochanek K (2002) Ultraviolet- B irradiation and matrix metalloproteinases: from induction via signaling to initial events. Ann N Y Acad Sci 973: 31-43. https://doi.org/10.1111/j.1749-6632.2002.tb04602.x
  3. Cadenas E (1989) Biochemistry of oxygen toxicity. Annu Rev Biochem 58: 79-110. https://doi.org/10.1146/annurev.bi.58.070189.000455
  4. Chung HS (1994) The amino acid components and examinations on the preference of consomme upon main ingridient and yield. MS Thesis Sookmyung Women's University, Seoul. pp. 1-3.
  5. Chung SK, Osawa T, Kawakishi (1997) Hydroxyl radical scavenging effects of spices and scavengers from brown mustard. Biosci Biotech Biochem 61: 118-123. https://doi.org/10.1271/bbb.61.118
  6. Choi IS, Cha EJ, Lee YR, Kim JK (2012) Antioxidant and anticancer activities of yaksun tea prepared by oriental medicinal herbs. Korean J Food & Nutr 25: 447-453. https://doi.org/10.9799/ksfan.2012.25.3.447
  7. Davies KJ (1987) Protein damage and degradation by oxygen radicals. J Biol Chem 262: 9914-9920.
  8. Halliwell B, Gutteridge JM, Grootveld M (1987) Methods for the measurement of hydroxyl radicals in biochemical systems: deoxyribose degradation and aromatic hydroxylation. Methods Biochem Anal 33: 59-90.
  9. Han GP, Han JS, Kozukue N, Kim DS, Park ML, Lee KR (2005) Quality characteristics of potato added functional cream soup. Korean J Food Cookery Sci 21: 12-17.
  10. Kang HJ, Chawla SP, Jo C, Kwon JH, Byun MW. 2006. Studies on the development of functional powder from citrus peel. Bioresource Technology 97: 614-620. https://doi.org/10.1016/j.biortech.2005.03.037
  11. Kim JM, Rho YH, Yoo YJ (2004) Quality properties of cream soup added with chungdong pumpkin and sweet pumpkin. J Korean Soc Food Sci Nutr 33: 1028-1033. https://doi.org/10.3746/jkfn.2004.33.6.1028
  12. Kim KH (2007) A study on the recognition and preference degree of beauty culture of skin of green tea of women. MS Thesis Sungshin women's University, Seoul. pp 20-24.
  13. Kim SH (2003) Volatile flavor compounds and antioxidant activities of Adenonphora remotiflora, MS Thesis Duksung Women's University, Seoul. p 54.
  14. Ko JH (2001) Effects of edible plants intake on blood glucose level and lipid metabolism in stretozotocin induced diabetic rats. MS Thesis Duksung Women's University, Seoul. pp 12-15.
  15. Kondo S (2000) The roles of cytokines in photoaging. J Dermatol Sci 23: S30-S36. https://doi.org/10.1016/S0923-1811(99)00076-6
  16. Lavker RM, Kligman AM (1988) Chronic heliodermatitis: a morphologic evaluation of chronic actinic dermal damage with emphasis on the role of mast cells. J Invest Dermatol 90: 325-330. https://doi.org/10.1111/1523-1747.ep12456193
  17. Lee SY, Jung CS, Yoon HH (2003) Sensory characteristics of cream soup prepared with rice flour. Korean J Soc Food Cookery Sci 19: 723-728.
  18. Marklund S, Marklund G (1974) Involvement of superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474. https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  19. Park KT (2010) Quality characteristics of cream soup added with pomegranate cortex powder. The Korean Journal of Culinary Research 16: 230-237.
  20. Park SH, Lee JH (2007) The quality characteristics of cream soup prepared with mulberry leaf powder. Korean J Food Cookery Sci 23: 601-608.
  21. Wang YAR, Johnson QZ, Dyer RD (1999) Catalytic activities and substrate specificity of the human membrane type 4 matrix metalloproteinase catalytic domain. J Biol Chem 274: 33043-33049. https://doi.org/10.1074/jbc.274.46.33043