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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 14, Issue 4 - Dec 2009
Volume 14, Issue 3 - Sep 2009
Volume 14, Issue 2 - Jun 2009
Volume 14, Issue 1 - Mar 2009
Selecting the target year
Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus
Seo, Yeong-Ju ; Gweon, Oh-Cheon ; Im, Ji-Eun ; Lee, Young-Min ; Kang, Min-Jung ; Kim, Jung-In ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 1~7
DOI : 10.3746/jfn.2009.14.1.001
Control of hyperglycemia and dyslipidemia is strongly correlated with decreased risk for cardiovascular disease, the most common and fatal diabetic complication. The purpose of this study is to determine the effects of garlic and aged black garlic on glycemic control and blood lipid profile in animal model of type 2 diabetes. Three week-old db/db mice (C57BL/Ks, n
Hypoglycemic Effect of Fermented Soymilk Extract in STZ-induced Diabetic Mice
Yi, Na-Ri ; Hwang, Ji-Young ; Han, Ji-Sook ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 8~13
DOI : 10.3746/jfn.2009.14.1.008
This study investigated the hypoglycemic effect of fermented soymilk extract (FSE) in STZ-induced diabetic mice. FSE was prepared via fermentation of soymilk with Bacillus subtilis followed by methanol extraction. The hypoglycemic effect was determined by inhibitory activities against
-amylase as well as the alleviation of postprandial glucose level. The non-fermented soymilk extract (SE) was used as control in this experiment. FSE showed higher (p<0.05) inhibitory activities than SE against
values of FSE for
-amylase were 0.77 ancd 0.94 mg/mL, respectively, which were comparable or even superior to those of acarbose (0.79 and 0.68 mg/mL, respectively). In addition, a further suppression on the postprandial blood glucose levels were observed in the FSE than SE group for both STZ-induced diabetic mice and normal mice. Furthermore, FSE significantly lowered the incremental area under the curve (AUC) in the diabetic mice and the AUC in normal mice corroborated the hypoglycemic effect of FSE (p<0.05). Results from this study suggest that FSE may help decrease the postprandial blood glucose level via inhibiting
-amylase and the usefulness of FSE was proven to be better than SE.
Effect of N-Acetylcysteine on the Matrix Metalloproteinases and Their Inhibitors in Carbon Tetrachloride-Induced Hepatotoxicity
N, Kamalakkannan ; Al-Numair, Khalid S. ; Al-Assaf, Abdullah H. ; Al-Shatwi, Ali A. ; Vp, Menon ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 14~20
DOI : 10.3746/jfn.2009.14.1.014
Matrix metalloproteinases (MMPs) are a group of zinc proteases that serve the function of breaking down extracellular matrix (ECM). The present study evaluated the role of N-acetylcysteine (NAC) on the increased deposition of ECM in hepatic and glomerular fibrosis caused by carbon tetrachloride (
). The activity of MMPs increased and the levels of tissue inhibitors of metalloproteinases 1 and 2 (TIMP-1 and TIMP-2) decreased in the liver and kidney of
-treated rats. Rats treated with
and NAC showed increased activities of MMPs and decreased levels of TIMP-1 and TIMP-2 in the liver and kidney. Treatment with NAC resulted in the effective degradation of ECM due to an increase in the activities of MMPs and a decrease in the levels of TIMPs.
Antioxidant Activity of Solubilized Tetraselmis suecica and Chlorella ellipsoidea by Enzymatic Digests
Lee, Seung-Hong ; Chang, Dong-Uk ; Lee, Bae-Jin ; Jeon, You-Jin ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 21~28
DOI : 10.3746/jfn.2009.14.1.021
In this study, we focused on natural water-soluble antioxidants from Tetraselmis suecica (T. suecica) and Chlorella ellipsoidea (C. ellipsoidea). They were prepared by enzymatic digestion using five carbohydrases (Viscozyme, Celluclast, AMG, Termamyl and Ultraflo) and five proteases (Protamex, Alcalase, Flavourzyme, Neutrase, and Kojizyme), and the potential antioxidant activity of each was assessed. Most enzymatic digests from T. suecica had a higher radical scavenging activity than those from C. ellipsoidea. Among the enzymatic digests, Kojizyme digest from T. suecica exhibited the highest effect on DPPH radical scavenging. Viscozyme (30.2%) and Neutrase (34.6%) digests from T. suecica exhibited higher hydroxyl radical scavenging activity. Kojizyme digest from T. suecica (81.5%) had strong alkyl radical scavenging activity. Neutrase (61.9%) and Kojizyme (61.5%) digest from T. suecica possessed the highest effects on hydrogen peroxide scavenging. Among the tested samples, Neutrase (TN) and Kojizyme (TK) digests from T. suecica showed the highest antioxidant activity (DPPH, alkyl radical, hydrogen peroxide). Therefore, TN and TK digests were selected for use in the further experiments. Those digests showed enhanced cell viability against
-induced oxidative damage, and relatively good hydrogen peroxide scavenging activity in an African green monkey kidney (Vero) cell line. These results suggested that an enzymatic digestion will be an effective way for the production of a potential water-soluble antioxidant from a microalgae, T. suecica.
Antioxidative and Lipofuscin-Formation Inhibitory Effects of Soybean and Chungkukjang
Ryu, Bog-Mi ; Ryu, Seung-Hee ; Kim, Mi-Jeong ; Lee, Young-Soon ; Moon, Gap-Soon ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 29~36
DOI : 10.3746/jfn.2009.14.1.029
To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n
Protective Activity of Seolitae Chungkukjang Added with Green Tea against Cellular Oxidative Stress induced by AAPH
Park, Hyun-Young ; Lee, Hee-Seob ; Cho, Eun-Ju ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 37~42
DOI : 10.3746/jfn.2009.14.1.037
The protective activity of seolitae chungkukjang added with green tea against oxidative stress was investigated under the cellular systems using LLC-
cells. The treatment of 2,2`-azobis(2-aminopropane) dihydrochloride (AAPH) showed increase in lipid peroxidation, and decrease in endogenous antioxidant enzymes activity and cell viability. However, the methanol extract of seolitae chungkukjang inhibited lipid peroxidation by 58.3%, and increased cell viability up to more than 60%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Seolitae chungkukjang improved oxidative stress-induced cellular injury through the radical scavenging activities. In particular, the addition of green tea in seolitae chungkukjang showed stronger effect against oxidative stress induced by AAPH. The more addition of green tea resulted in the greater antioxidative effect through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation, eventually leading to increase in cell viability. Theses results suggested that seolitae chungkukjang added with green tea have protective effects from cellular oxidative damage and could be considered as an application for the development of chungkukjang with functionality.
Evaluation of Phytochemical Composition and Antioxidant Capacity in Various Leafy Vegetables
Lee, Joon-Hee ; Lee, Sun-Young ; Lee, Hyang-Jung ; Kim, Young-Jun ; Koh, Kyung-Hee ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 43~48
DOI : 10.3746/jfn.2009.14.1.043
Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi.
-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods.
-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract (
) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of
. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of
-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.
Isolation of Pentacyclic Triterpenoids from Semi-fermented Tea and Its Effects on Oxidative Stress
Chung, Ha-Sook ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 49~53
DOI : 10.3746/jfn.2009.14.1.049
Antioxidative activities of major pentacyclic terpenoids from the semi-fermented tea of Camellia sinensis L. were investigated. The free radical scavenging activities of triterpenoids
were examined with of DPPH and superoxide anion radical scavenging activity. The
of compounds 1 and 2 for DPPH radical scavenging activities were 23.1 and
respectively, and for superoxide anion radical scavenging activities were 37.2 and
, respectively. According to this result, compounds 1 or 2 in semi-fermented tea could be the candidates for bioactive material having antioxidant activity.
Improvement of the Functional and Organoleptic Properties of the Fermented Soymilk with Bacillus subtilis 2829PNU015 in Addition of Corni fructus Extracts
Seo, Kyoung-Chun ; Choi, Kyung-Ha ; Noh, Jeong-Sook ; Kim, Mi-Jin ; Song, Yeong-Ok ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 54~59
DOI : 10.3746/jfn.2009.14.1.054
To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts (
Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.
Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies
Chung, Hai-Jung ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 60~65
DOI : 10.3746/jfn.2009.14.1.060
Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at
for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).
Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder
Lee, Jun-Ho ; Kim, In-Young ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 66~70
DOI : 10.3746/jfn.2009.14.1.066
The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at
for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers` overall acceptability (p<0.05). Consumers` aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).
Texture and Storage Stability of Tofu Incorporated with Rhynchosia volubilis
Lee, Jun-Ho ; Ahn, Mi-Jung ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 71~75
DOI : 10.3746/jfn.2009.14.1.071
The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong (
) had a shelf life of above at least 1 day longer than that of the control tofu.
Effect of Refrigerated and Thermal Storage on the Volatile Profile of Commercial Aseptic Korean Soymilk
Kim, Hun ; Cadwallader, Keith R. ; Jeong, Eun-Jeong ; Cha, Yong-Jun ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 76~85
DOI : 10.3746/jfn.2009.14.1.076
This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated (
) or thermal (
) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.
Free Radical Scavenging Activity of Butanol Fraction from the Fruit of Citrus junos
Cho, Eun-Ju ; Li, Li ; Piao, Xiang-Lan ; Lee, Sang-Hyun ; Kim, Hyun-Young ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 86~89
DOI : 10.3746/jfn.2009.14.1.086
In this study, we investigated the free radical [1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (
) and superoxide anion (
)] scavenging activity of MeOH extract and 3 fractions of Citrus junos. Of the tested fractions, the BuOH fraction showed the strongest DPPH scavenging activity, showing the
values of 63.4 mg/mL. Therefore, we continuously carried out DPPH,
scavenging activity tests of BuOH fraction of Citrus junos. The BuOH fraction of Citrus junos inhibited DPPH radical to 97.5% at a concentration of 1000 mg/mL and the scavenging activities were increased concentration-dependently. In addition, BuOH fraction from Citrus junos also scavenged
in a concentration dependent manner from 5 to 1000 mg/mL. Furthermore, BuOH fraction showed about 56%
-scavengimg activity at 25 mg/mL concentration but, the scavenging activities were not enhanced in a dose dependent manner. The present results suggest that BuOH fraction of Citrus junos would have the protective potential from oxidative stress induced by free radicals.
Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain
Jeong, Woo-Ju ; Kwon, Gun-Hee ; Lee, Ae-Ran ; Park, Jae-Yong ; Lee, Mee-Ryung ; Chun, Ji-Yeon ; Cha, Jae-Ho ; Song, Young-Sun ; Kim, Jeong-Hwan ;
Preventive Nutrition and Food Science, volume 14, issue 1, 2009, Pages 90~93
DOI : 10.3746/jfn.2009.14.1.090
Cheonggukjang was prepared from soybean inoculated with B. licheniformis ATCC 10716 cells transformed with pHY3-5 carrying a fibrinolytic enzyme gene. During the 54 hr of fermentation at
, fibrinolytic activities of cheonggukjang were significantly higher than cheonggukjang fermented with B. licheniformis 10716 control cells. The plasmid, pHY3-5 was stably maintained during the 54 hr without antibiotic selection and more than 52% of cells retained the plasmid.