Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Preventive Nutrition and Food Science
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 11, Issue 4 - Dec 2006
Volume 11, Issue 3 - Sep 2006
Volume 11, Issue 2 - Jun 2006
Volume 11, Issue 1 - Mar 2006
Selecting the target year
Physiological Activities of Different Molecular Weight Fractions of Crude Polysaccharides from Dŏdŏk (Codonopsis lanceolata)
Kim, Dong-Soo ; Kim, Byoung-Mok ; Lee, Myung-Ki ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 261~267
DOI : 10.3746/jfn.2006.11.4.261
This study investigated the physiological activities of different molecular weight (MW) fractions of crude polysaccharide from
(Codonopsis lanceolata). The crude polysaccharide cut off for each fraction was: <1,000 MW (Fr I), 1,000 MW
Immunomodulatory Effects of Cimicifugae Rhizoma Extracts in Macrophages
Pyo, Suh-Kneung ; Kim, Byung-Oh ; Choi, Hye-Sook ; Son, Eun-Wha ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 268~272
DOI : 10.3746/jfn.2006.11.4.268
Cimicifugae Rhizoma (CR) belongs to the Ranunculaceae family, which has been traditionally used to treat climacteric complaints, antipyretics and diaphoresis as an alternative medicine for estrogen hormone replacement therapy with estrogens. Recently, it has been reported that different extract fractions of CR have various effects such as anti-allergic, anti-inflammatory and anti-proliferative activities. The current study investigated the immunomodulatory effects of Cimicifugae Rhizoma water extracts (CRE) in the macrophage-like cell line, Raw 264.7. Our results showed that CRE (
) stimulated tumoricidal activity and NO production, whereas phagocytic activity was inhibited at the same concentrations. Additionally, iNOS mRNA expression was significantly increased in Raw 264.7 exposed to CRE as demonstrated by RT-PCR. These results indicate that the tumoricidal activity induced by CRE may be mediated by the production of NO and these activities may be useful for the treatment of diseases such as cancer.
Rhei Rhizoma Extracts Have Antiproliferative Properties and Differential Effects on NO Production in Macrophages
Pyo, Suh-Kneung ; Son, Eun-Wha ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 273~277
DOI : 10.3746/jfn.2006.11.4.273
Recently, Rhei Rhizoma extracts (RRE) have begun to receive more attention as potential biological response modifiers. In the present study, we studied the antiproliferative effect of RRE on tumor cells and the effect of RRE on macrophage function. A variety of tumor cells and macrophages were treated with RRE at various concentrations. The effect of RRE on cell proliferation was measured by MTT assay and the effect of RRE on the production of nitric oxide (NO) was determined in the macrophage-like cell lines Raw264.7, C6 and peritoneal macrophages (pMQ). RRE inhibited the growth of tumor cells (e.g., B16, HOS). However, the effects of RRE on the production of NO varied with macrophage types. RRE had no effect on C6 cell growth and slightly increased the growth of Raw264.7 cells. In addition, treatment of normal pMQ with RRE enhanced NO production in a concentration-dependent manner, whereas RRE suppressed NO production at
in both Raw264.7 and C6 cells. However, RRE suppressed NO production in LPS/IFN-
-stimulated C6 cells. Overall, these results suggest that RRE elicits an antiproliferative property and differentially modulates NO production in various macrophages, and have a potential for therapeutic application.
Anticancer and Antimutagenic Activities after Simulated Digestion of Ethanol Extracts from White, Red and Yellow Onions
Shon, Mi-Yae ; Park, Seok-Kyu ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 278~284
DOI : 10.3746/jfn.2006.11.4.278
The beneficial effects of digested onion extracts have been assessed by antimutagenic and anticancer activities by Ames test and SRB test. The total phenolic acids and flavonoids in onion extracts were determined. Red and yellow onions contain more phenolic acids and flavonoids than those in the white onion. Digested, extracts showed antimutagenic activity and anticancer activity, and it appears that the antimutagenic activity of digested extracts of onion against mutagens and anticancer activities were related to their phenols and flavonoids contents. Moreover, the extracts inhibited the proliferation of four human tumorigenic cell lines such as HT-29 (colon), MCF-7 (breast), DU-145 (prostate) and HepG2 (liver), in a dose-dependent manner. Phenolic acids and flavonoids caused oxidative damage to the cancer cell lines and induced apoptosis. Generally, red onion extracts showed effective antimutagenic and anticancer activity, and the digested red onion extracts elicited stronger antimutagenic activity than those of the onion extracts without digestion.
Anti-adipogenic Effects of Dongchimi Nano Juice in Mouse 3T3-L1 Adipocytes
Kong, Chang-Suk ; Lee, Sun-Hyun ; Seo, Jung-Ok ; Park, Kun-Young ; Rhee, Sook-Hee ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 285~288
DOI : 10.3746/jfn.2006.11.4.285
The anti-adipogenic effect of dongchimi nano juice prepared using a nano-filtering process was investigated by measuring leptin and glycerol levels and the expression of a peroxisome proliferator-activated
gene as indicators of lipid accumulation or lipolysis. Red pepper powder, seeds of red pepper, garlic, and ginger were added in the preparation of dongchimi. Dongchimi was fermented to reach the optimal fermentation period, followed by nano-filtration in the range of
. The lactic acid bacteria of dongchimi nano juice were removed completely by a nano-filtering process. Treatment of dongchimi nano juice induced glycerol release in the 3T3-L1 adipocytes and decreased the mRNA expression level of
. These results suggested that dongchimi nano juice may enhance lipolysis and modulate adipogenesis in 3T3-L1 cells.
Effect of Hesperidin Supplementation on Lipid and Antioxidant Metabolism in Ethanol-fed Rats
Kim, Soon-Ja ; Seo, Hyun-Ju ; Kim, Hye-Jin ; Cho, Yun-Young ; Kwon, Eun-Young ; Lee, Hyo-Sun ; Choi, Myung-Sook ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 289~297
DOI : 10.3746/jfn.2006.11.4.289
This study examined the effect of hesperidin supplementation with an ethanol diet on lipid and antioxidant metabolism in rats. Male Sprague-Dawley rats were divided into two groups (n=10), and were assigned to one of two dietary categories:
, ethanol diet (50 g/L) for 8 wks;
, ethanol diet for the first 4 wks and hesperidin (0.02%, w/w) supplemented ethanol diet for the last 4 wks. The plasma and hepatic lipids, hepatic cholesterol regulating enzyme activity, hepatic antioxidant enzyme activity and lipid peroxidation were determined. Supplementation with hesperidin for the last 4 wks during the 8 wks period of the ethanol diet, significantly increased the ADH activity. In conjunction with the chronic administration of ethanol, hesperidin supplementation resulted in a significant decrease in the hepatic cholesterol and triglyceride concentrations compared to the
group. The hepatic HMG-CoA reductase and ACAT activities were significantly lower in the hesperidin-supplemented group. When comparing hepatic antioxidant enzyme activities, SOD, GSH-Px, and G6PD activities and GSH level were significantly higher in the
group than in the E8 group. Plasma TBARS levels were significantly lower in rats fed ethanol with hesperidin compared to the rats fed only ethanol; however, the hepatic TBARS levels were not significantly different between the groups. Accordingly, the additional hesperidin supplement with an ethanol diet might be effective for improving the hepatic lipid metabolism and antioxidant defense system.
The Relationship between Exercise, Bone Mineral Density and Antioxidant Enzyme Activity of Postmenopausal Women
Lee, Haeng-Shin ; Lee, Da-Hong ; Kim, Mi-Hyun ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 298~304
DOI : 10.3746/jfn.2006.11.4.298
This study was carried out to elucidate the relationship among exercise, bone mineral density and antioxidant enzyme activity of postmenopausal women. 60 women residing in the Iksan, Korea area were recruited. The questionnaires were designed to find out exercise habits. Bone mineral density (BMD) was measured by dual energy X-ray absorptiometry. Parameters of antioxidative capacity, including the activities of superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) and total antioxidant capacity (TA) were analyzed in fasting blood. The mean age, height, weight, and BMI of subjects were 65.0 years, 151.1 cm, 59.5 kg
, respectively. The mean BMDs of subjects were
(Ward's triangle). There was a significant difference in BMD among different age groups (50's, 60's and 70's) showing lower value with increasing age (p<0.05). The mean SOD, GPx, and CAT activities were 138.5 U/mL, 1,273.8 U/mL and 314.3 kU/L respectively, and TA was 1.16 mmol/L. TA of the group which exercised 3
4 times a week was significantly higher than those of the other exercise groups (p<0.05). The subjects with higher SOD activity also have a higher the T values in the lumbar spine, femoral neck, trochanter, and Ward's triangle. In conclusion, this study revealed that the levels of antioxidant enzyme activity were closely associated with the exercise status and bone mineral density in postmenopausal women.
Determining Quality Criteria for Online Health Information: A Qualitative Study
Cha, Myeong-Hwa ; Park, Jyung-Rewng ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 305~310
DOI : 10.3746/jfn.2006.11.4.305
The Web is an important source of information for health care consumers, and the resources they find on the Web have a direct affect on their health outcomes. Despite the enormous benefits of online health care, the quality of health information on the Internet is an area of increasing concern. Therefore, there's a need to develop quality assessment tools that can filter out poor quality online health information. The purpose of this study is to explore the critical attributes for assessing website quality and for developing quality assessment measurements. We completed three focus group discussions with 24 participants that were administered by a moderator and based on specifically focused group questions. The results suggest that the most important quality criteria, as identified by the respondents, were related to issues of credibility and accuracy. To determine the credibility of Internet health information, the respondents stated one must consider the following: the information source, disclosure of the author's or organization's credentials/qualifications, disclosure of ownership and the updating of the content. For the accuracy of content, elements such as a statement of purpose, evidence-based information, relevance and completeness should be considered. Interactivity, accessibility, and design were additional quality criteria.
Quantitative Changes in Phenolic Compounds of Safflower (Carthamus tinctorius L.) Seeds during Growth and Processing
Kim, Eun-Ok ; Lee, Jun-Young ; Choi, Sang-Won ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 311~317
DOI : 10.3746/jfn.2006.11.4.311
Phenolic compounds in safflower seeds were recently found to stimulate bone formation and increase plasma HDL cholesterol levels in estrogen deficient rats, and to inhibit melanin synthesis. Nine phenolic compounds:
, N-(p-coumaroyl)serotonin, N-feruloylserotonin, 8'-hydroxy arctigenin (HAG), luteolin (LT),
(ATG) and acacetin (AT), were quantified by HPLC in safflower (Carthamus tinctorius L.) seeds during growth and processing. During growth, levels of the nine phenolic compounds in the seeds increased progressively with increasing growth stages, reached a maximum on July 30 (42nd day after flowering), and then remained relatively constant. During the roasting process, levels of phenolic compounds, except HAG, LT and AT, generally decreased with increased roasting temperature and time, whereas those of HAG, LT and AT increased progressively with increased roasting temperature and time. During the steaming process, levels of other phenolic compounds except HAG and AT generally tended to increase with increased steaming time, whereas those of HAG and AT were scarcely changed. During the microwave treatment, quantitative changes of phenolic compounds were similar to the roasting process, although there were some differences in levels of phenolic compounds between two heat treatments. These results suggest that the steamed safflower seeds after harvesting on late July may be useful as potential dietary supplement source of phenolic compounds for prevention of several pathological disorders, such as atherosclerosis and osteoporosis and aging.
Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate
Han, Jae-Yoon ; Kim, Mi-Hwan ; Tie Jine ; Solihin Budiasih W. ; Ryu, Gi-Hyung ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 318~322
DOI : 10.3746/jfn.2006.11.4.318
The objective of this experiment was to investigate the effect of extrusion of ginseng roots in twin screw extruder on susceptibility of ginseng starch toward hydrolysis by
BAN 480L (Novozyme, Denmark) and cellulase Celluclast 150L and saccharification by amyloglucosidase AMG-E (Novozyme, Denmark). The extrusion was conducted at 22% and 30% moisture contents of feed at screw speed 300 rpm. Barrel temperature at zone 1 was adjusted at
. The results showed that extrusion process improved the ginseng
susceptibility as compared to traditionally dried ginseng (white and red ginseng). Reducing sugar of hydrolyzed extruded samples was 2,500% of its initial concentration, whereas the reducing sugar of hydrolyzed non-extruded sample was only 200% of its initial concentration. However, addition of cellulase during liquefaction lowered the saccharification yield of both non-extruded and extruded samples as well.
Quality Characteristics of Bread Using Sour Dough
Park, Young-Hee ; Jung, Lan-Hee ; Jeon, Eun-Raye ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 323~327
DOI : 10.3746/jfn.2006.11.4.323
In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.
Physicochemical and Sensory Properties of Baikseolgi Made with Kugija (Lycium chinense Mill.) Powder
Kim, Hye-Ran ; Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 328~332
DOI : 10.3746/jfn.2006.11.4.328
Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0
8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable acidity increased significantly with the addition of Kugija (p<0.05). The addition of Kugija powder did not significantly affect the moisture content (p>0.05) although it appeared to decrease with the higher amount of Kugija. Lightness (L-value) decreased significantly with the addition of Kugija (p<0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Kugija increased in the sample (p<0.05). Both hardness and firmness decreased significantly with the addition of Kugija (p<0.05). Eight percentage Kugija Baikseolgi was significantly stronger in Kugija flavor (7.9), chewiness (6.1), sweetness (5.0), and yellowness (8.2) attributes than other samples, whereas control was significantly higher in mouthfeel (6.0) and hardness (6.0) attributes than others (p<0.05). Finally, consumer test indicated that 4% Kugija sample received the highest score in appearance (8.13) and overall acceptability (8.07) attributes.
Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder
Chung, Hai-Jung ; Eom, Kwon-Yong ; Kim, Woo-Jung ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 333~338
DOI : 10.3746/jfn.2006.11.4.333
This study was conducted to investigate the quality characteristics of muffins with added ultrafiltered (UF) sunmul powder. Muffins were prepared with four different levels of UF powder (0%, 3%, 5% and 7%) and the physicochemical properties were examined. The volume and specific volume were lower in muffins prepared with UF powder than the control. The incorporation of UF powder in muffin lowered the lightness values but increased the redness values. Rheology testing showed that hardness increased with increasing UF powder and gumminess and brittleness were the highest in the control group and decreased with increasing UF powder. Initial isoflavone content was 2.39
5.57 mg%, and decreased to 1.81
4.09 mg% after baking, resulting in 24
37% reduction in muffin formulations. Scanning electron microscopy showed that the size of the air cells increased with increasing UF powder levels. In sensory evaluation, overall acceptability score was the highest in muffins with 3% added UF powder and no significant difference was observed between control and 7% addition. Therefore, muffins prepared with up to 7% addition of UF powder would be at least as acceptable as control muffins.
Quality Bread as Influenced by Sweet Pumpkin Powder
Yoo, Jung-Sang ; Seog, Eun-Ju ; Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 339~343
DOI : 10.3746/jfn.2006.11.4.339
Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than
was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.
Microbial Decontamination of Angelica gigas Nakai Using Electron Beam Irradiation
Jin, You-Young ; Shin, Hee-Young ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 344~347
DOI : 10.3746/jfn.2006.11.4.344
This study evaluated the use of electron beam irradiation for decontamination of the Korean medicinal herb, Angelica gigas Nakai. Herb samples were irradiated at doses of 2, 8, and 16 kGy, respectively. Populations of microorganisms in Angelica gigas Nakai decreased by 2
3 log cycles at 8 kGy irradiation. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of Angelica gigas Nakai confirmed that irradiation caused no significant changes in the organoleptic properties of the samples. These results suggest that electron beam-irradiated herbs retain a better microbial safety and sensory qualities, compared with the non-irradiated.
Introduction to the Technology, Applications, Products, Markets, R&D, and Perspectives of Nanofoods in the Food Industry
Kim, Dong-Myong ; Lee, Gee-Dong ;
Preventive Nutrition and Food Science, volume 11, issue 4, 2006, Pages 348~357
DOI : 10.3746/jfn.2006.11.4.348
Nano is a unit that designates a billionth; accordingly nanotechnology could be described as the study and applications of the unique characteristics and phenomena of nanometer size materials. Applications of nanotechnology fall into two categories (one is top-down and the other is bottom-up). Currently, most products are the results of the top-down approach. Nanofoods have distinct functional characteristics stemming from the size, mass, chemical combinations, electrolytic features, magnetic properties of food sources at the nano level and which can be applied for safe absorption and delivery into the body. The greatest advantage of nanofood is that it permits the efficient use of small quantities of nutritional elements by increasing digestive absorption ability and by delivering natural elements without any change in their original characteristics. On the other hand, there are still unsolved problems, such as questions about safety and introduction of harmful material. The demand for new commercial food products is increasing, and commercial food producers are gradually combining nanotechnology and traditional food preparation methods. Nanofoods will improve our eating habits remarkably in the future. Tomorrow we will design nanofoods by shaping molecules and atoms. It will have a big impact on the food and food-processing industries. The future belongs to new products and new processes with the goals of customizing and personalizing consumer products. Nanotechnology is expected to be applied to not only foods themselves, but also to food packaging, production, safety, processing and storage. Also, it is believed that nanotechnology will be applied tracking finished products back to production facilities and even to specific processing equipment in those facilities. The aim of this study is the introduction of technology, applications, products, markets, R&D, and perspectives of nanofoods in the food industry.