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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Preventive Nutrition and Food Science
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Journal DOI :
The Korean Society of Food Science and Nutrition
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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
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Prevention of Alloxan-induced Diabetes by Se-Methylselenocysteine Pretreatment in Rats: The Effect on Antioxidant System in Pancreas
Nam, Tack-Il ; Park, Jung-Jin ; Choi, Eun-Mi ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 95~101
DOI : 10.3746/jfn.2009.14.2.095
In this study, we assessed the effects of Se-methylselenocysteine (MSC) pretreatment on the antioxidant system in the pancreas and the development of alloxan-induced diabetes in rats. The rats were treated with MSC at a dose of 0.75 mg/rat/day for 2 weeks. The MSC-treated rats evidenced significantly increased glutathione content, GSH/GSSG ratio, and glutathione peroxidase (GPx) and glutathione reductase (GRd) activities in the pancreas. Diabetes was induced via alloxan injection. The alloxan-diabetic rats evidenced significantly reduced glutathione content and glucose 6-phosphate dehydrogenase (G6PD) activity and increased catalase activity in the pancreas, when measured 3 days after the alloxan injection. 2-week MSC pretreatment was shown to prevent the alloxan-induced hyperglycemia as well as changes in glutathione content, G6PD activity, and catalase activity. The results of this study indicate that the prevention of alloxan-diabetes by MSC pretreatment is associated with its effects on antioxidants in the pancreas, namely, the increase in cellular content and the reduction of glutathione by the facilitation of glutathione recycling induced via increased GPx, GRd, and G6PD activities.
The Comparative Immunomodulatory Effects of β-Glucans from Yeast, Bacteria, and Mushroom on the Function of Macrophages
Jang, Seon-A ; Park, Sul-Kyoung ; Lim, Jung-Dae ; Kang, Se-Chan ; Yang, Kwang-Hee ; Pyo, Suh-Kneung ; Sohn, Eun-Hwa ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 102~108
DOI : 10.3746/jfn.2009.14.2.102
The comparative immunomodulatory effects of
-glucans isolated from mushroom fungi (Coriolus versicol), yeast (Saccharomyces cerevisiae) and bacteria (Agrobacterium) on the major functions of macrophages were evaluated. As parameters of macrophage functions, we examined tumoricidal activity, phagocytosis, nitric oxide (NO) production, and the induction of inducible NO synthetase (iNOS) in RAW264.7 cells, following treatments with
-glucans from the three different sources. The results indicated that all
-glucan treatments significantly induced tumoricidal activity in the RAW264.7 cells, with a remarkable effect shown by the beta-glucan from Agrobacterium at a concentration of
. There was also a significant increase in iNOS-NO system activity in macrophages treated with
-glucans extracted from yeast; however, iNOS-NO system activity was not markedly changed by the treatment of
-glucans from C. versicolor mushroom fungi or Agrobacterium. Furthermore, the
-glucans from C. versicolor had a significant phagocytotic effect at concentrations of 1, 10, and
. Taken together, the present data suggest that these
-glucans, isolated from three different sources, have different effects on macrophage function, and therefore, may have different clinical uses in different for various types of diseases.
Radical Scavenging Activities of Korean Traditional Rice Wine, Takju
Hong, Yang-Hee ; Bae, Song-Hwan ; Jung, Eun-Young ; Son, Heung-Soo ; Shin, Kwang-Soon ; Kwon, Ki-Han ; Suh, Hyung-Joo ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 109~115
DOI : 10.3746/jfn.2009.14.2.109
The principal objective of this study was to assess the radical scavenging activities and total polyphenols, flavonoids, and flavonol contents of takju, a Korean traditional rice wine. The antioxidant properties of the wine and takju samples were evaluated using five distinct assays: specifically, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-di-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); hydroxyl; superoxide anion; and nitric oxide (NO) radical-scavenging activity assays. In this study, the takju evidenced strong scavenging activities against the hydroxyl, superoxide anion, and NO radicals. Furthermore, the total polyphenol contents of T-2 were similar to those previously observed in white wine (p<0.05). However, the flavonoids and flavonol contents of all takju samples were significantly (p<0.05) lower than that of white wine. The results of this study show that takju possesses a powerful radical scavenging activity against a variety of oxidative systems. The findings of this study also indicate that takju should be considered a useful antioxidant, and that their functional compound reduces oxidative stress.
A Study on Body Image Perception and Obesity Stress by the Degree of Obesity in College Women
Lee, Ji-Eun ; Kim, Jung-Hyun ; Jung, In-Kyung ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 116~122
DOI : 10.3746/jfn.2009.14.2.116
The principal objective of this study was to assess the weight control behavior, body shape satisfaction, and obesity stress depending on the degree of obesity in college students who applied for a weight control program. The average BMI of the participants was
which was in the normal range, and 76.3% of the participants were of normal body weight. Ideal BMI in this participant was
, which is in the underweight range. In terms of body perception, participants generally overestimated their body weight. The overweight and normal weight groups were less satisfied with their body shape than was the underweight group. The overweight group also expressed fears of showing their bodies to others. Additionally, the overweight and normal groups exhibited higher obesity stress than the underweight group. 97.0% of participants were interested in weight control as a way to improve their appearance. They usually obtained their weight control information from the internet and mass media. More than 80% of participants had weight control experience, having undergone weight control attempts for duration of less than a month. However, after the discontinuation of weight control efforts, these participants regained the weight. As a consequence, they were generally unsatisfied with the outcomes of weight control programs. This study demonstrated that the college women who had applied for the weight control program were unsatisfied with their body shape owing to distorted notions of the ideal body shape, and these women had generally undertaken frequent efforts to control their body weights. These results underline the importance of educating college-aged women on proper body perception and the maintenance of healthy body weight and shape.
The Weight Reduction Effect of Yeast Hydrolysate-SR101 on Female College Students
Jung, Eun-Young ; Son, Heung-Soo ; Suh, Hyung-Joo ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 123~128
DOI : 10.3746/jfn.2009.14.2.123
This study was conducted to evaluate the weight reduction effect of yeast hydrolysate-SR101. Thirty female college students participated in a 6 week weight control program. All subjects were randomly assigned to either the placebo group, YH-SR101 (yeast hydrolysate-SR101) group, or eX diet (product of yeast hydrolysate-SR101) group. The mean energy intake of the placebo group was 1445.2
364.0 kcal (carbohydrate: 60.1%, protein: 25.6%, fat: 14.3%), while those of the YH-SR101 and the eX diet group were 1505.6
296.2 kcal (carbohydrate: 60.5%, protein: 22.2%, fat: 14.8%) and 1353.8
326.3 kcal (carbohydrate: 63.2%, protein: 20.9%, fat: 15.9%), respectively. The placebo group lost 0.19
1.14 kg of body weight, while the treatment groups (YH-SR101 and eX diet) lost 1.13
0.83 and 1.54
0.74 kg of body weight, respectively. There were significant differences in the decrease in body weight between the placebo and the treatment group (p<0.05). There were also significant differences in the decrease in fat mass between the placebo and treatment group (p<0.05). Furthermore, the BMI of the YH-SR101 and the eX diet groups also differed significantly before and after the diet program (p<0.05). Additionally, the BMI and waist size reduction of the treatment groups (YH-SR101 and eX diet group) differed significantly when compared to the placebo (p<0.05). The reduction of the resting metabolic rate (RMR) blood glucose, total-cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride did not differ significantly among groups. Taken together, these findings indicate that consumption of yeast hydrolysate-SR101 and eX Diet may lead to decreased body weight and fat.
Optimization of Ultrasound-assisted Extraction of Phenolic Compounds from Salicornia herbacea Powder
Kim, Hui-Jeong ; Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 129~133
DOI : 10.3746/jfn.2009.14.2.129
Salicornia herbacea is rich in natural minerals, dietary fibers, and potentially health-promoting phenolic compounds. In this paper, an experimental design was applied for the optimization of the ultrasound-assisted extraction of phenolic compounds from lyophilized Salicornia herbacea powder. The experiments were conducted in accordance with a five-level, three-variable central composite rotatable design (CCRD), and the effects of solvent concentration, extraction time, and extraction temperature were evaluated via response surface methodology (RSM). The optimal extraction conditions were as follows: ethanol concentration, 76.80%; extraction time, 20 min; and extraction temperature,
; and the solvent concentration was the most significant parameter in this process, under which the predicted total phenolic content was 49.91 mg GAE/g sample.
Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans
Kim, Seong-Yeong ; Son, Heung-Soo ; Oh, Sung-Hoon ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 134~141
DOI : 10.3746/jfn.2009.14.2.134
The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones (
) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.
Evaluation of Se Accumulation in the Production of Se-treated Soybean Sprouts and Mungbean Sprouts
Bai, Hong-Sook ; Kim, Hyeong-Soo ; Bai, Sung-Chul ; Kim, Dae-Jin ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 142~147
DOI : 10.3746/jfn.2009.14.2.142
In this study, the selenium (Se) accumulations of soybean sprouts and mungbean sprouts treated with various concentrations of Se-solutions were evaluated, as part of a broader effort to produce Se-enriched variants of the plants. Four levels of sodium selenate (
)-dissolved solutions (i.e. 0, T0; 6, T1; 60, T2; and
, T3) were prepared and sprayed onto the plants during cultivation. The effect of different spraying periods on Se accumulation was also assessed by watering plant groups once a day for periods of one, two, or three days. Se solution remaining on the surfaces of the plants was washed out by spraying with distilled water on the final day of cultivation. However, the increase of Se accumulation in the plants was found to depend on both Se-concentration and watering period, and the soybean sprouts were determined to accumulate Se more effectively than the mungbean sprouts. Additionally, with regard to Se accumulation in the plants, the period of application of Se solution was determined to be more important than the concentration of the Se solution applied. The averaged total levels of Se-enrichment in whole soybean sprouts at T0, T1, T2, and T3 were 0.26, 65.86, 179.62, and
matter (DM) g, respectively, and the relative equations relating Se enrichment in soybean sprouts (Y) against watering days (X) were Y=32.505X-36.17 (T1), Y=88.46X-92.04 (T2), and Y=251.11X-254.9(T3). The averaged total levels of Se-enrichment in the whole mungbean sprouts at T1, T2, and T3 group were 0.05, 3.64, and
g, respectively, and the relative equations relating Se enrichment (Y) to watering days (X) for mungbean sprouts were Y=1.67X-1.3467 at T1 and Y=48.035X-46.907 at T2. The results of this study suggest that soybean sprouts and mungbean sprouts enriched with bioavailable Se can be produced on a large scale by Se supplementation, allowing for the development of healthy functional foods such as Se-enriched mungbean sprout soups and salads, Se-enriched functional drink and food additives, and selenium tablets to promote health.
Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology
Joo, Na-Mi ; Lee, Sun-Mee ; Jeong, Hee-Sun ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 148~155
DOI : 10.3746/jfn.2009.14.2.148
The purpose of this study was to find new applications for Rubus coreanus and to produce new products. Jelly prepared with Rubus coreanus was studied and analyzed with regard to its composition, rheology and sensory evaluation. The technique of response surface methodology was used to analyze the results, which showed 16 experimental points including 2 replicates for Rubus coreanus juice, gelatin and sucrose. Rheological characteristics such as lightness, redness, yellowness and hardness, springness, chewiness and gumminess were shown to be significant, and these were mostly influenced by the content of Rubus coreanus juice. Significant sensory characteristics such as color, flavor, transparency, taste and the overall quality were also found to be greatly influenced by Rubus coreanus juice and gelatin in general. Based on the overlapping categories of factors that satisfied all sensory categories, the maximally optimized point was taken as the middle point. This value was determined to be 43.28 g of Rubus coreanus juice and 9.19 g of gelatin for every 140.00 g of sucrose.
Fermentation Characteristics for Extruded Hair of Tissue Cultured Mountain Ginseng
Ji, Yan-Qing ; Yang, Hye-Jin ; Tie, Jin ; Kim, Mi-Hwan ; Yang, Jae-Ghan ; Chung, Ki-Wha ; Ryu, Gi-Hyung ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 156~161
DOI : 10.3746/jfn.2009.14.2.156
Effects of extrusion conditions (barrel temperature and moisture content) and fermentation time on the antioxidant properties of root hair of tissue cultured raw mountain ginseng (MG) were investigated. The barrel temperature/ moisture combinations were:
/35% (MG3) and
/35% (MG4). Red ginseng (RG) was also investigated. The contents of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and polyphenolic increased after fermentation in RG and even more in MG, while extruded ginseng samples exhibited little change. The increases noted with MG and RG occurred during the first 4 days of fermentation. DPPH radical scavenging activity decreased after extrusion and was significantly higher in MG (20.93%) than RG (1.63%) on the first day of fermentation. DPPH radical scavenging activity in the barrel temperature/moisture combinations were 19.01% (MG1), 14.45% (MG2), 20.37% (MG3) and 15.78% (MG4). The content of polyphenolic compounds in ginseng samples displayed a similar trend. Acidic polysaccharide in RG and MG1
MG4 were higher than MG, but decreased during fermentation. Crude saponin in RG and MG1
MG4 decreased after 15 days of fermentation, while increasing in MG.
Screening of Lactobacilli Derived from Fermented Foods and Partial Characterization of Lactobacillus casei OSY-LB6A for Its Antibacterial Activity against Foodborne Pathogens
Chung, Hyun-Jung ; Yousef, Ahmed E. ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 162~167
DOI : 10.3746/jfn.2009.14.2.162
Various fermented foods were screened in search of food-grade bacteria that produce bacteriocins active against Gram-negative pathogens. An isolate from a mold-ripened cheese presented antibacterial activity against Gram-positive and Gram-negative bacteria. The most active isolate was identified as Lactobacillus casei by a biochemical method, ribotyping, and membrane lipid analysis, and was designated as OSY-LB6A. The cell extracts of the isolate showed inhibition against Escherichia coli p220, E. coli O157, Salmonella enerica serovar Enteritidis, Salmonella Typhimurium, and Listeria monocytogenes. The antibacterial nature of the cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide, and lytic bacteriophages. The culture supernatant and cell extract retained antibacterial activity after heating at
min. The activity of the cell extract from Lb. casei was eliminated by pronase and lipase. Finally, the cell extract showed a bactericidal mode of action against E. coli in phosphate buffer solution, but it was bacteriostatic in broth medium and food extracts.
Constituents of the Essential Oil from Eclipta prostrata L.
Chang, Kyung-Mi ; Kim, Gun-Hee ;
Preventive Nutrition and Food Science, volume 14, issue 2, 2009, Pages 168~171
DOI : 10.3746/jfn.2009.14.2.168
The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%), 2 oxides (6.03%), and 2 esters (0.13%).
-Humulene, 6,9-heptadecadiene, (E)-
-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.