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KMID : 1134820090380050548
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 5 p.548 ~ p.554
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Immune Activity of Mosidae and Quality Characteristics of Brown Rice Dasik Using Mosidae Powder
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Kim Ae-Jung
Han Myung-Ryun
Kim Myung-Hwan
Tae Ki-Hwan
Lee Soo-Jeong
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Abstract
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The principal objective of this study was to evaluate the immune activity of Mosidae and the physiochemical characteristics of brown rice Dasik prepared with Mosidae (Adenophora remotiflora) powder. We assessed the effects of Mosidae ethanol extract (MEE) on the production of IL-6T, IL-12 and TNF-α by peritoneal exudate macrophages (PEMs) using ELISA. We also determined general compositions, and conducted Hunter’s color values, sensory evaluation, and the mechanical characteristics of Mosidae Dasik stored at room temperature (20℃). With MEE treatment, ILI-6 (75% of LPS: positive control), IL-12 (35.7% of LPS) and TNF-α (27.32% of LPS) were proliferated at a dose of 1000 ㎍/㎖. In the general compositions of the samples, fat contents of Mosidae Dasik significantly decreased (p＜0.05). The more Mosidae powder was added to the samples, the more was the luminance, and Hunter’s a and b were significantly decreased (p＜0.05). As more Mosidae powder was added to the samples, springiness score was significantly decreased, but the score of hardness, gumminess and chewiness were increased (p＜0.05). The results of sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples (p＜0.05), but there was no significant difference in texture. We note that, among the samples evaluated herein, Mosidae stimulates some kinds of cytokines from machrophage and 1% Mosidae Dasik (MPD1) for the best commercial value.
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KEYWORD
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Mosidae, brown rice Dasik, cytokines, physiochemical characteristics, Hunter’s color values, sensory evaluation
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