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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 13, Issue 4 - Dec 2008
Volume 13, Issue 3 - Sep 2008
Volume 13, Issue 2 - Jun 2008
Volume 13, Issue 1 - Mar 2008
Selecting the target year
The Effect of Ground Cherry Extract on the Activity of Hepatic Aniline Hydroxylase in Mice
Lee, Sang-Il ; Lee, Sang-Hee ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 61~65
DOI : 10.3746/jfn.2008.13.2.061
To evaluate the effect of ground cherry extract on the activity of aniline hydroxylase, we gave ground cherry extract in doses of 100, 200 or 400 mg/kg i.p to mice for 1, 2 or 4 days. The aniline hydroxylase activity in the group treated with ground cherry extract increased in a dose dependant manner in all experimental groups compared with the control group, and was significantly higher in the group treated with ground cherry extract at a dose of 200 mg/kg, which also exhibited a time dependant increase over 4 days. Enzyzme kinetic analysis was performed for hepatic aniline hydroxylase activity in the group treated with 200 mg/kg for 4 days. There was no change of the Km values for aniline hydroxylase between the experimental group and the control group, but the Vmax values for aniline hydroxylase was 21% lower in the experimental group compared with the control. The experimental group also showed lower lipid peroxide and reduced glutathione content, and there were no significant difference in serum alanine aminotransferase activity between the experimental group and the control. Aniline was injected into both the experimental group mice treated with ground cherry extract at a dose of 200 mg/kg for 4 days and the control group, and then the level of blood aniline was assayed at 1hr. The level of blood aniline was lower in the experimental than the control group. This study suggests that ground cherry extract induces hepatic aniline hydroxylase activity and might accelerate the scavenging system of reactive oxygen species. It is likely that ground cherry extract influences the metabolism of xenobiotics by activating AH activity substituted for CYP2E1.
Anti-Obesity Effect of Garlic-added Kochujang in 3T3-L1 Adipocytes
Kong, Chang-Suk ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 66~70
DOI : 10.3746/jfn.2008.13.2.066
In order to develop a functionally improved kochujang with antiobesity effects, garlic-added kochujang was prepared with freeze-dried garlic powder and followed by fermentation for 60 days at
. Antiobesity effect of the garlic-added kochujang was investigated by measuring the leptin secretions and mRNA expression levels of obesity-related gene such as TNF
, and SREBP1c, in cultured 3T3-L1 adipocytes. Fermentation of garlic-added kochujang led to decreased levels of leptin secretions and reduced the mRNA expression levels of TNF
, and SREBP1c in the 3T3-L1 adipocytes. Accordingly, these results suggest that the addition of garlic to kochujang has a potential as a valuable functional food for controlling obesity.
Effect of Onion Powder Supplementation on Lipid Metabolism in High Fat-cholesterol Fed SD Rats
Lee, Kyung-Hea ; Kim, Yang-Ha ; Park, Eun-Ju ; Hwang, Hye-Jin ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 71~76
DOI : 10.3746/jfn.2008.13.2.071
This study was performed to examine the effects of onion powder supplementation on lipid metabolism in male SD rats fed a high fat and high cholesterol diet. Experimental groups were control (C), high fat fed group (HF), high fat+onion powder intake (OP), high fat+quercetin intake (Q). The HF diet contained 1% cholesterol, 4% lard, 0.3% Na-taurocholate, and quercetin supplementation level was 0.1 g/kg diet. The OP group showed lower body weight gains compared to the control, while there was no significant difference in food efficiency ratio efficiency. When the proportion of fecal bile acids per total lipids was calculated, there was a significant decrease in the HF group compared to the control group, while the levels of the control group was same as that of the OP group. There was no significant difference between the HF and Q groups in bile acid/total lipid in feces. The amount of total cholesterol in liver increased significantly in HF group compared to the control group, while total cholesterol decreased significantly in the OP group compared to the HF group. There was a significant decrease in GOT (glutamic oxaloacetic transaminase) activity in OP and Q groups compared to the HF group. In conclusion, feeding onion powder to hyperlipidemic rates appeared to control weight gain, significantly lower the level of total cholesterol in the liver, and recover GOT activity. We also demonstrated that onion powder intake was more effective than quercetin intake.
Free Radical Scavenging Activity of Methanol Extracts of Chungkukjang
Seo, Kyoung-Chun ; Noh, Jeong-Sook ; Yi, Na-Ri ; Choi, Ji-Myung ; Cho, Eun-Ju ; Han, Ji-Sook ; Song, Yeong-Ok ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 77~83
DOI : 10.3746/jfn.2008.13.2.077
To further the goal of isolating Bacillus sp. from commercial chungkukjang (CKJ) for a development of a probiotic dietary adjunct using soymilk or milk, antioxidant activity of CKJ purchased from the Sunchang Traditional Village in Chunbook province was examined. Six CKJ samples were evaluated and 3 were selected based on the results of the physicochemical analysis and sensory evaluation for further antioxidant study.
for DPPH scavenging activity of methanol extracts of CKJ ranged from 238.1 to 345.7
. CKJ exhibited over 80% scavenging of
and ONOO- at concentrations of 100
and NO scavenging activities of three CKJ were increased in a dose dependent manner with the concentration tested from 100 to 1000
. In this study, the methanol extract of CKJ exhibited a great reduction capability and powerful free radical scavenging activity, especially against OH. and ONOO-, which are the most toxic radicals responsible for oxidative damage in the body. However, radical scavenging effects of CKJ on DPPH,
, and nitrite radical were rather moderate. In conclusion, CKJ may reduce the oxidative stress in the body by scavenging the free radicals.
Protective Effects of Chungkookjang Extract on High Glucose Induced Oxidative Stress in LLC-PK
Yi, Na-Ri ; Seo, Kyoung-Chun ; Choi, Ji-Myung ; Cho, Eun-Ju ; Song, Young-Ok ; Han, Ji-Sook ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 84~89
DOI : 10.3746/jfn.2008.13.2.084
This study was designed to investigate the protective effect of a methanol extract of Chungkookjang (CKJ) on high glucose induced oxidative stress in LLC-
cells (renal tubular epithelial cells), which are susceptible to oxidative stress. Freeze dried CKJ powder was extracted with methanol, and the extract solution was concentrated, and then used in this study. To determine the protective effect of CKJ extract, oxidative stress was induced by exposing of LLC-
cells to high glucose (30 mM) or normal glucose (5 mM) for 24 hr. Exposure of LLC-
cells to high glucose for 24 hr resulted in a significant (p<0.05) decrease in cell viability, catalase, SOD and GSH-px activity and a significant (p<0.05) increase in intracellular ROS level and thiobarbituric acid reactive substances (TBARS) formation in comparison to the cells treated with 5 mM glucose. CKJ extract treatment decreased intracellular ROS level and TBARS formation, and increased cell viability and activities of antioxidant enzymes including catalase, SOD and GSH-px in high glucose pretreated LLC-
cells. These results suggest that CKJ extract may be able to protect LLC-
cells from high glucose-induced oxidative stress, partially through the antioxidative defense systems.
Protective Effect of Chungkukjang from Sunchang Province against Cellular Oxidative Damage
Choi, Ji-Myung ; Yi, Na-Ri ; Seo, Kyoung-Chun ; Han, Ji-Sook ; Song, Young-Ok ; Cho, Eun-Ju ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 90~94
DOI : 10.3746/jfn.2008.13.2.090
The protective effect of chungkukjang from Sunchang province against oxidative stress was evaluated in the cellular system using LLC-
renal epithelial cells. The LLC-
cells showed decrease in cell viability and elevation in lipid peroxidation by the treatment with the generators of nitric oxide (NO) and superoxide anion (
) produced by sodium nitrouprusside and pyrogallol, respectively. However, the methanol extract of chungkukjang significantly inhibited cellular loss and lipid peroxidation in a dose-dependent manner; in particular K chungkukjang (KC) exerted the strongest protective effect. In addition, the protective effect of chungkukjang from 3-morpholinosydnonimine, as a source of peroxynitrite, with simultaneous generations of NO and
, was also studied. Treatment with chungkukjangs significantly preserved the cell viability and inhibited lipid peroxidation caused by SIN-1 with dose-dependence. The present study suggests that chungkukjang from Sunchang province, especially KC, would have protective potential from oxidative stress induced by free radicals under cellular oxidative damage.
The Comparison of Nutrient Intakes and Blood Profiles between Male Smokers and Non-Smokers
Shin, Kyung-Ok ; Ahn, Chang-Hoon ; Hwang, Hyo-Jeong ; Choi, Kyung-Soon ; Lee, Jeong-Sig ; Chung, Keun-Hee ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 95~103
DOI : 10.3746/jfn.2008.13.2.095
The aim of this study was to compare nutrient intakes, dietary habits, and blood components of smokers with non-smokers in the Seoul area and its vicinity. The results showed that non-smokers had higher intakes of brown rice, grains, fruit, vegetable and kimchi than the smokers. Smokers consumed more protein (p<0.001), vitamin B1 (p<0.001), vitamin B2 (p<0.007), niacin (p<0.0001), zinc (p<0.031) and phosphorus (p<0.005) than did non-smokers, whereas non-smokers' intakes of vitamin A (p<0.037), and folic acid (p<0.043) was higher than that of smokers. Individuals who smoked tended to have significantly higher levels of hemoglobin and monocytes. There were no significant differences by smoking status for dihydrolipoic acid (DHLA), arachidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which were in normal ranges. No significant differences by smoking status were shown for plasma homocysteine, HDL-cholesterol, LDL-cholesterol, vitamin C, and vitamin A. In conclusion, because smokers maintain a less healthy diet and life-style, it is to be recommended that educational programs be developed for smokers, guiding them into adopting better dietary habits in order to maintain and improve their health.
Analysis of Temperature Effects on Microbial Growth Parameters and Estimation of Food Shelf Life with Confidence Band
Park, Jin-Pyo ; Lee, Dong-Sun ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 104~111
DOI : 10.3746/jfn.2008.13.2.104
As a way to account for the variability of the primary model parameters in the secondary modeling of microbial growth, three different regression approaches were compared in determining the confidence interval of the temperature-dependent primary model parameters and the estimated microbial growth during storage: bootstrapped regression with all the individual primary model parameter values; bootstrapped regression with average values at each temperature; and simple regression with regression lines of 2.5% and 97.5% percentile values. Temperature dependences of converted parameters (log
) of hypothetical initial physiological state, maximum specific growth rate, and maximum cell density in Baranyi's model were subjected to the regression by quadratic, linear, and linear function, respectively. With an advantage of extracting the primary model parameters instantaneously at any temperature by using mathematical functions, regression lines of 2.5% and 97.5% percentile values were capable of accounting for variation in experimental data of microbial growth under constant and fluctuating temperature conditions.
Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation
Seog, Eun-Ju ; Kim, Hui-Jeong ; Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 112~116
DOI : 10.3746/jfn.2008.13.2.112
Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest
-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness (
) was observed in 30% strawberry kochujang at the early stage of fermentation. During the fermentation, values of
-value of 30% strawberry kochujang, indicating proper substitution of strawberry puree could preserve the desired color of kochujang. After 300 days of fermentation, hardness, gumminess, and chewiness increased while adhesiveness decreased significantly (p<0.05). Taste score and Pearson coefficient between sensory and strawberry concentration revealed that 10% strawberry kochujang was more acceptable than the others, due to color and the formation of flavor compounds during the fermentation and these compounds enhanced the flavor of kochujang.
Physical Characteristics and Consumer Acceptance of Tofu as Influenced by Water Dropwort
Seog, Eun-Ju ; Kim, Hye-Ran ; Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 117~121
DOI : 10.3746/jfn.2008.13.2.117
The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moisture content up to 2% substitution (p>0.05). Turbidity increased significantly with increasing water dropwort concentration (p<0.05). A significantly lower moisture content in 3% water dropwort tofu may be attributed to the denser structure and hardness of that was significantly higher than those of the other samples (p<0.05). Even though
-values of 3% water dropwort tofu was lower than that of control,
-values increased significantly with increasing water dropwort content (p<0.05). On the contrary,
-values decreased significantly with increasing water dropwort content (p<0.05). 2% water dropwort tofu was found to be the best with respect to its overall acceptability score.
Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil
Chang, Kyung-Mi ; Kim, Gun-Hee ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 122~127
DOI : 10.3746/jfn.2008.13.2.122
The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%).
-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.
Comparison of Volatile Aroma Components from Saussurea lappa C.B. Clarke Root Oils
Chang, Kyung-Mi ; Kim, Gun-Hee ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 128~133
DOI : 10.3746/jfn.2008.13.2.128
The volatile flavor components were isolated from the roots of Saussurea lappa C.B. Clarke produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). 63 aroma compounds representing 87.47% of the total peak area were tentatively identified, including 13 alcohols (22.56%), 26 hydrocarbons (21.78%), 4 aldehydes (21.24%), 11 ketones (18.04%), 1 oxide (0.52%), 3 esters (0.16%), 1 carboxylic acid (0.02%) and 4 miscellaneous components (3.15%). 46 volatile flavor components of imported S. lappa C.B. Clarke constituted 65.69% of the total volatile composition were tentatively characterized, consisting of 1 aldehyde (23.32%), 24 hydrocarbons (16.69%), 10 ketones (15.84%), 7 alcohols (8.92%), 1 oxide (0.83%), 2 esters (0.07%) and 1 acid (0.02%). The predominant components of both essential oils were (7Z,10Z,13Z)-7,10,13-hexadecatrienal and dehydrocostuslactone.
The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Kim, Ji-Sang ; Lee, Young-Soon ;
Preventive Nutrition and Food Science, volume 13, issue 2, 2008, Pages 134~137
DOI : 10.3746/jfn.2008.13.2.134
This study was conducted to investigate the effect of pH on the formation of acrylamide and acrylate from glucose and fructose reacting with amino acid enantiomers by the Maillard reaction. The acrylamide content was increased with increasing pH, except for Fru/D-Asn system. Both acrylamide and acrylate contents were higher in the glucose-based system compared to the fructose-based system at pH 10.0. However, according to amino acid enantiomers, only the acrylamide content showed a difference in the fructose-based system. In addition, the acrylate content was increased with increasing pH except in the Glc/L-Asn system. Acrylate formation was observed specifically at pH 4.0 for both the Glc/D-Asn and Fru/D-Asn systems.