• Title, Summary, Keyword: Grape

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Effect of Grape Intakes on Lipid Metabolism of Rats during Aging (포도의 섭취가 흰쥐의 노화 과정 중 지방 대사에 미치는 영향)

  • 엄민영;김미경
    • Journal of Nutrition and Health
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    • v.35 no.7
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    • pp.713-728
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    • 2002
  • This study was performed to see effects of whole grape, grape pomace or grape juice intakes on lipid metabolism during aging in old Sprague-Dawely male rats. One hundred twenty rats of 13 months old Sprague-Dawely were blocked into eight groups according to body weight and raised for 3, 5 or 7 months with diets containing 2% (w/w) dried powders of three different pars of grape and 0.02% (w/w) CdCl₂. Body weights of Cd groups were lower than Cd free groups. Kidney and spleen weights were incre ased with age, and EEP weights of Cd groups were lower than those of Cd free groups. Total lipid, triglyceride and total cholesterol concentration in plasma increased with age. Whole grape, grape pomace or grape juice intake lowered plasma total lipid triglyceride and total cholesterol concentrations, and especially grape pomace lowered them markedly. Whole grape, grape pomace or grape juice intake decreased liver total lipid, triglyceride and total cholesterol concentrations and increased fecal lipid excretion. Grape diets decreased and Cd administration increased TBARS concentration in LDL fraction. In conclusion, grape diets were effective in decreasing lipid levels of liver and plasma, TBARS in LDL, and in increasing HDL cholesterol. The grape pomace was most effective among three grape parts. It is plausible that grape might be recommended for the treatment or prevention of cardiovascular disease and delaying aging. (Korean J Nutrition 35 (7): 713∼728, 2002)

Effects of grape pomace on the antioxidant defense system in diet-induced hypercholesterolemic rabbits

  • Choi, Chang-Sook;Chung, Hae-Kyung;Choi, Mi-Kyung;Kang, Myung-Hwa
    • Nutrition Research and Practice
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    • v.4 no.2
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    • pp.114-120
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    • 2010
  • The effects of grape seeds extract and grape peels extract prepared from grape pomace on the activity of antioxidant enzymes, degree of lipid peroxidation in serum and liver tissue were investigated in rabbits fed on high cholesterol diet. New Zealand white rabbits were divided as follows ; 1) NOR (normal group); 2) CHOL (cholesterol group); 3) GSH (cholesterol + grape seed extract group); 4) GPE (cholesterol + grape peel extract); 5) GSP (cholesterol + grape seed powder); 6) GPP (cholesterol + grape peel powder); 7) GE (cholesterol + grape seed and peel extract); 8) GP (cholesterol + grape seed and peel powder). Eight groups of rabbits were studied for 8 weeks. At the end of the experimental period, rabbits were sacrificed and the liver tissue were removed. Then, GSH, GPx, GST, CAT and MDA in the liver were measured. In liver tissues, total glutathione contents (GSH), glutathione peroxidase (GPx) and catalase (CAT) activity, which was significantly higher by grape seed extract supplementation. The level of malondialdehyde (MDA) was lower in the serum of rabbits fed grape seed extract or grape peel powder plus cholesterol than in the serum of rabbits fed cholesterol alone. It is therefore likely that grape seed extract prepared from grape pomace functioned as antioxidants in vivo, negating the effects of the oxidative stress induced by 1% cholesterol diet. The grape seed extract was found effective in converting the oxidized glutathione into reduced glutathione, and in removing $H_2O_2$ that is created by oxidative stress. The grape peel powder was found to have small influence on reduced glutathione content, CAT and GPX activity, but it increased GST activity in liver tissues, resulting in promoting the combination of lipid peroxide and glutathione (GSH), and further, lowering the formation of lipid peroxide in the serum. Therefore, grape pomace (grape seed extract and grape peel powder) supplementation is considered to activate the antioxidant enzyme system and prevent damage with hypercholesterolemia.

A study on the Development of Grape Vinegar Added Drink Grape Vinegar (포도 식초 첨가 건강음료 개발)

  • 최남순;박홍주;전혜경;김미정
    • The Korean Journal of Community Living Science
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    • v.13 no.3
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    • pp.27-37
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    • 2002
  • To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

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Characterization of Grape Seed Oil

  • Kang, Han-Chul;Park, Won-Jong;Kim, Si-Dong;Park, Jong-Cheon
    • Applied Biological Chemistry
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    • v.41 no.8
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    • pp.578-582
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    • 1998
  • Grape seed oil was characterized to assess the usefulness in the food industry. Among the various oils, the initial antioxidant activity was the highest for grape seed oil. Heating the oil at $180^{\sim}C$ for 20 min retained 86% of the initial activity. Grape seed and sesame oils showed a low peroxide value, about 2, implying a less oxidative reaction. The oxidation of grape seed oil was increased to a less extent by heat-treatment than other oils. Light exposure for 1 month resulted in a slight decrease in the antioxidant activity of grape seed oil, maintaining 96% of the initial activity. Other oils were all light-susceptible and the activities decreased significantly. The peroxide values of all the oils increased by light exposure, but the extent of oxidation was still the least for grape seed oil. The addition of grape seed oil to perilla oil was very effective, in that the peroxide value was 5-times decreased by 1 : 5 composition of grape seed oil versus perilla oil. These results indicate that grape seed oil can be used as a good cooking oil or an additive for other oils.

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Effect of Grape-Bagging Paper Properties on Saccharinity of Grape (포도 당도에 영향하는 포도 재배용 봉지의 특성 효과)

  • 이장호;박종문;이진호;유병철
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.33 no.3
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    • pp.52-58
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    • 2001
  • The aim of using grape-bagging paper is preventing damages by light and harmful insects during grape growth. The number of using grape-bagging paper has been increasing because advantages of using it have been confirmed. A technology to produce it has not been fully developed yet. In this study properties of the grape-bagging paper were analyzed. Results showed that air-permeability and transmitted light of grape-bagging paper were important. It was tried to see the influence of paper structure on air-permeability, transmitted light and the grapes saccharinity. For making different structure of grape-bagging paper, papers were produced with different freeness levels at several pressure conditions. Coloration time of Campbell grape with new bagging paper started about 5 days earlier than that with usual bagging paper, It was also possible to improve the saccharinity about 0.1-N0.8 Brix. Because new bagging paper has a low apparent density, it affected the saccharinity and coloration time of grape.

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Effect of Grape Intake on Cadmium Metabolism of Rats during Aging (포도의 부위별 섭취가 흰쥐의 노화 과정 중 Cadmium의 대사 및 중독에 미치는 영향)

  • Choi, Seo-Jin;Kim, Mi-Kyung
    • Journal of Nutrition and Health
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    • v.36 no.10
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    • pp.997-1012
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    • 2003
  • This study was carried out to investigate the effect of whole grape, grape pomace and grape juice intake on cadmium (Cd) metabolism during aging in thirteen-month-old Sprague-Dawley male rats. One hundred and twenty rats weighing 548.8 $\pm$ 4.3 g were assigned to eight groups according to body weight and were raised for 3, 5 or 7 months on diets containing 2 % (w/w) dried powders of three different parts of the grape (Campbell Early) and 0.02 % (w/w) CdC12. Food intake tended to decrease with aging, and body weight and epididymal fat pad (EFP) weights of Cd-exposed groups were lower than those of Cd-free groups. Cadmium accumulated in the blood and tissues and Cd concentration was the lowest in the pomace group among Cd-exposed animals. Metallothionein (MT) concentration in the tissues increased through Cd administration. Grape diets, especially grape pomace diets, were effective in decreasing Cd absorption in the tissues by increasing Cd excretion through feces. The intake of grape pomace alleviated the decrease in bone density caused by Cd administration and prevented a decrease in glomerular filtration rates (GFR) with aging. Among the parts of grape, grape pomace, which had highest content of dietary fiber and flavonoids, was the most effective. The results of this study suggest the possibility of using grape pomace as a functional food material, a prospect that previously has been discarded.

Polyphenolic Contents and Antioxidant Activities of Underutilized Grape (Vitis vinifera L.) Pomace Extracts

  • Kabir, Faisal;Sultana, Mosammad Shahin;Kurnianta, Heri
    • Preventive Nutrition and Food Science
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    • v.20 no.3
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    • pp.210-214
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    • 2015
  • Grape pomace is an abundant source of underutilized winery by-products. Polyphenols were extracted from grape pomace using cellulase and gluco-amylase enzymes. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu's assays were used to measure antioxidant activity and total polyphenolic contents. Both cellulase, and gluco-amylase digested grape pomace showed efficient radical scavenging activity. In addition, the total polyphenolic contents of cellulase digested grape pomace showed lower concentrations were effective compared to higher concentrations, whereas glucoamylase enzyme did not show remarkable variations. The DPPH radical scavenging activity and total polyphenolic contents were significantly higher in the cellulase digested grape pomace compared to the gluco-amylase digested and the not digested grape pomace. It is notable that enzymatic digestions were efficient for extracting polyphenols from grape pomace. The underutilized grape pomace polyphenols can be further used for food safety as a natural antioxidant.

Research on Factors for the Development and Preference of Grape Foods in Seoul and Gyeonggi Province (서울.경기지역 소비자의 포도음식 선호도 및 개발을 위한 요인조사)

  • Park, Mi-Yeon;Park, Kyung-Ok;Hwang, Soon-Ran;Song, Eun-Joo;Park, Pil-Sook
    • The Korean Journal of Community Living Science
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    • v.22 no.3
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    • pp.417-427
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    • 2011
  • This research obtained fundamental data for the development of grape foods by investigating the preference for grape foods, popularization and commercialization plan of grape foods and obtained knowledge required in order to develop grape foods. The study used 354 consumers in Seoul and GyeongGi Province. The distribution of sex on research subjects was as follows. Male was 52.0% (184 persons) and female was 48.0% (170 persons). Age distribution varied by twenties and less than twenties being 30.8%, thirties being 26.3%, forties being 24.6% and the fifties and over being 18.4%. According to the results, preference for grape foods of subjects was that rice wrapped in grape leaves ($2.14{\pm}0.7$) and sweet steamed rice($2.12{\pm}0.8$) were the highest among staple food; grape vinegar($2.38{\pm}0.7$) and grape taffy($2.25{\pm}0.7$) were the highest among spices; grape jelly ($2.53{\pm}0.6$) and grape pudding($2.45{\pm}0.7$) were the highest among snacks; grape juice ($2.70{\pm}0.5$) and grape yogurt($2.59{\pm}0.6$) were the highest among beverages. Subjects responded to the fruit group among food groups harmonized with grape foods(p<0.01). 50.7% of subjects responded to "have to be delicious" and 25.1% of subjects responded to "nutritional balance" as the most important aspects of the development of grape foods. In the popularization and commercialization plan of grape foods, Subjects chose with respected importance, personal preference($4.15{\pm}0.8$), price($4.05{\pm}0.8$) and promotional strategy($4.00{\pm}0.9$). In conclusion, the food development and revitalization plan should use grapes to find out food materials suitable for grape mixture and nutritional balance. We will expect an increase population and commercialization of grape foods if we develop grape foods and promote strategically in consideration of the preference of consumers and the price of produce.

Effect of dietary supplementation of grape skin and seeds on liver fibrosis induced by dimethylnitrosamine in rats

  • Shin, Mi-Ok;Moon, Jeon-Ok
    • Nutrition Research and Practice
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    • v.4 no.5
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    • pp.369-374
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    • 2010
  • Grape is one of the most popular and widely cultivated fruits in the world. Although grape skin and seeds are waste product of the winery and grape juice industry, these wastes contain large amounts of phytochemicals such as flavonoids, phenolic acids, and anthocyanidins, which play an important role as chemopreventive and anticancer agents. We evaluated efficacies of grape skin and seeds on hepatic injury induced by dimethylnitrosamine (DMN) in rats. Treatment with DMN significantly increased levels of serum alanine transaminase, aspartate transaminase, alkaline phosphatase, and bilirubin. Diet supplementation with grape skin or seeds (10% daily for 4 weeks) prevented these elevations. The grape skin and seeds also restored serum albumin and total protein levels, and reduced the hepatic level of hydroxyproline and malondialdehyde. Furthermore, grape skin and seeds reduced DMN-induced collagen accumulation, as estimated by histological analysis of liver tissue stained with Sirius red. Grape skin and seeds also reduced hepatic stellate cell activation, as assessed by ${\alpha}$-smooth muscle actin staining. In conclusion, grape skin and seeds exhibited in vivo hepatoprotective and antifibrogenic effects against DMN-induced liver injury, suggesting that grape skin and seeds may be useful in preventing the development of hepatic fibrosis.

Suppression of oxidative stress by grape seed supplementation in rats

  • Choi, Soo-Kyong;Zhang, Xian-Hua;Seo, Jung-Sook
    • Nutrition Research and Practice
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    • v.6 no.1
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    • pp.3-8
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    • 2012
  • Polyphenol-rich grape seeds have a beneficial effect on human health. The present study was performed to investigate the effects of grape seeds on antioxidant activities in rats. Male Sprague-Dawley rats were randomly divided into a control diet group (C), a high-fat diet group (HF), a 5% grape seed-supplemented control diet group (G), and a 5% grape seed-supplemented high-fat diet group (HG). Dietary supplementation with grape seeds reduced serum concentrations of lipid peroxides compared with those in the C and HF groups. The hepatic level of lipid peroxides decreased significantly in the grape seed groups compared with that in the C and HF groups. Superoxide dismutase activity in the G group increased significantly compared with that in the C group. Catalase activity tended to be higher by feeding grape seeds. The grape seed diet increased glutathione peroxidase activity in the C group. Glutathione-S-transferase activity increased significantly in the G group compared with that in the C group. Hepatic content of total glutathione increased significantly in the HG group but decreased significantly in the HF group. The ratio of reduced glutathione and oxidized glutathione increased by feeding the grape seed diet. Total vitamin A concentration was significantly higher in HG group than in other groups. Liver tocopherol content of the G and HG groups was significantly higher than that of the control groups. These results suggest that dietary supplementation with grape seeds is beneficial for suppressing lipid peroxidation in high fat-fed rats.