지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.16 No.3
- 발행연도
- 2011.9
- 수록면
- 230 - 235 (6page)
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초록· 키워드
오류제보하기
Roasted and retorted (RR) chestnuts develop green pigment spots on their surface during storage. The purpose of this study was to evaluate the cytotoxicity of the green pigment using RAW 264.7, MOLT-4, KATOⅢ and HT-29 cells. The pigment scraped from RR chestnuts (GP), whole RR chestnuts with green pigment spots (GC), whole RR chestnuts without green pigment (WC) and roasted and frozen stored chestnuts (FC) were extracted in 10% DMSO. MOLT-4 cells were less resistant to the cytotoxicity of the chestnut extracts than the RAW 264.7 cells. The GP extracts did not show different responses against H2O2-induced oxidative stress and LPS-induced NO production compared to the other extracts. The chestnut extracts did not have proliferative activity on either of the KATOⅢ or HT-29 cells (p>0.05). Our results from the comparison of the green pigment produced on the surface of the RR chestnuts to chestnuts that do not develop the green pigment suggest that the pigment may not be harmful in terms of either cytotoxicity towards immune cells or proliferation of gastrointestinal cancer cells.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (17)
참고문헌 신청
1. [학술지(정기간행물)] - Chenlo F / 2007 / Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling / J Food Eng 78 : 765 ~ 774
2. [학술지(정기간행물)] - Morini G / 1995 / Volatile compounds in roasted and boiled Chinese chestnuts (Castanea molissima) / Lebensm Wiss u Technol 28 : 638 ~ 640
3. [학술지(정기간행물)] - Shin DH / 1981 / Effect of heat treatments on the chemical compositions of flesh in chestnut processing / Research Reports of Agricultural Science and Technology- Chungnam University 8 : 117 ~ 125
4. [학술지(정기간행물)] - Adams JB / 2007 / Discoloration in raw and processed fruits and vegetables / Crit Rev Food Sci 47 : 319 ~ 333
5. [학술지(정기간행물)] - Hrbáčová M / 2004 / Allium discoloration: precursors involved in onion pinking and garlic greening / J Agr Food Chem 52 : 5089 ~ 5094
2. [학술지(정기간행물)] - Morini G / 1995 / Volatile compounds in roasted and boiled Chinese chestnuts (Castanea molissima) / Lebensm Wiss u Technol 28 : 638 ~ 640
3. [학술지(정기간행물)] - Shin DH / 1981 / Effect of heat treatments on the chemical compositions of flesh in chestnut processing / Research Reports of Agricultural Science and Technology- Chungnam University 8 : 117 ~ 125
4. [학술지(정기간행물)] - Adams JB / 2007 / Discoloration in raw and processed fruits and vegetables / Crit Rev Food Sci 47 : 319 ~ 333
5. [학술지(정기간행물)] - Hrbáčová M / 2004 / Allium discoloration: precursors involved in onion pinking and garlic greening / J Agr Food Chem 52 : 5089 ~ 5094
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UCI(KEPA) : I410-ECN-0101-2013-511-000751774