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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
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Volume & Issues
Volume 15, Issue 4 - Dec 2010
Volume 15, Issue 3 - Sep 2010
Volume 15, Issue 2 - Jun 2010
Volume 15, Issue 1 - Mar 2010
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The Hypocholesterolemic Effects of Soymilk Fermented with Bacillus subtilis Compared to Soymilk with Cheonggukjang Powder in Apolipoprotein E Knockout Mice
Seo, Kyoung-Chun ; Kim, Mi-Jin ; Hong, Sun-Hee ; Cha, So-Yeon ; Noh, Jeong-Sook ; Kim, Mi-Jeong ; Song, Yeong-Ok ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 83~87
DOI : 10.3746/jfn.2010.15.2.083
The cholesterol-lowering effects of soymilk fermented with Bacillus subtilis KCCM42923 were studied in apolipoprotein E knockout (ApoE KO) mice and compared to the cholesterol-lowering effects of soymilk to which cheonggukjang powder had been added. ApoE KO mice were divided into 3 groups (n
Effects of Red Ginseng Intake on Muscle Injury Due to Eccentric Exercise
Jung, Hyun-Lyung ; Kim, Bong-Seok ; Lee, Chong-Do ; Na, Hyun-Jong ; Kim, Sung-Su ; Kim, Young-Chan ; Kang, Ho-Youl ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 88~91
DOI : 10.3746/jfn.2010.15.2.088
This study examined the effects of Korean red ginseng (RG) on muscle injury induced by eccentric exercise. Eighteen college male students were randomly assigned to either the RG group or the placebo group (P). The RG group ingested RG extract at 20 g/day (mixed with 200 mL of water) for 7 days prior to performing a downhill treadmill exercise and for 3 days after performing the downhill treadmill exercise, while the P group ingested 200 mL of water containing Agastachis Herba for 7 days prior to and 3 days following a downhill treadmill exercise. All subjects performed 2 bouts of a downhill treadmill exercise (6 km, -14 degree slope, 12 km/hr speed) with a 5 minute resting interval between bouts. Blood samples were drawn immediately before and after exercise, and at 1 hr, 24 hr, 48 hr, and 72 hr. Two-way repeated ANOVA documented that creatine kinase (CK) levels in the RG group were significantly reduced at 48 hr after exercise, as compared with P group, and remained constant until 72 hr after exercise. Lactate levels in the RG group were also significantly lower at 24 hr and 72 hr after exercise as compared to the P group. We conclude that supplementation of RGreduces CK levels and may prevent muscle injury induced by eccentric exercise.
Luteolin and Chicoric Acid, Two Major Constituents of Dandelion Leaf, Inhibit Nitric Oxide and Lipid Peroxide Formation in Lipopolysaccharide-Stimulated RAW 264.7 Cells
Park, Chung-Mu ; Park, Ji-Young ; Song, Young-Sun ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 92~97
DOI : 10.3746/jfn.2010.15.2.092
Luteolin and chicoric acid are the most abundant phytochemicals in dandelion (Taraxacum officinale) leaf. In this study, four kinds of extraction methods [hot water, ambient temperature (AT) water, ethanol, and methanol] were applied to analyze the contents of both phytochemicals and verify their anti-inflammatory and antioxidative activities. The methanol extract showed the most potent nitric oxide (NO) inhibitory effect. The luteolin and chicoric acid concentrations were 3.42 and
dandelion leaf in the methanol extract. The NO-suppressive effect of luteolin and chicoric acid was identified in a dose-dependent manner with
, respectively, in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells without cytotoxicity. Malondialdehyde (MDA) concentration, as an index for free radical injury on cell membrane, was also dose-dependently inhibited by the two compounds. The suppressive effect was further examined using mRNA and protein expression levels, which were attributable to the inhibition of inducible nitric oxide synthase (iNOS). These results suggest that two phytochemicals in dandelion leaf, luteolin and chicoric acid, may play an important role in the amelioration of LPS-induced oxidative stress and inflammation.
Comparison of Functional Constituents and Biological Activity of the Seed Extracts from Two Mulberry Fruits
Kim, Eun-Ok ; Yu, Myeong-Hwa ; Lee, Yu-Jin ; Leem, Hyun-Hee ; Kim, Shin-Ae ; Kang, Dae-Hun ; Choi, Sang-Won ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 98~104
DOI : 10.3746/jfn.2010.15.2.098
The seeds from two mulberry fruits [Morus alba (MA) and Cudrania tricuspidata (CT)] were examined for their oil content, and fatty acid, phytosterol and tocopherol compositions and contents. Moreover, polyphenolic compounds and biological activity of the two defatted seed residue extracts were also evaluated. Oil contents of MA and CT seeds were 29.36% and 16.69%, respectively, while MeOH extracts of the defatted MA and CT seed residues were 5.10% and 6.22%, respectively. The two seed oils were composed of 81.4 and 74.37% linoleic, 5.75 and 11.39% oleic, 8.40 and 10.18% palmitic acid, and 3.52 and 3.0% stearic acids, and two other minor fatty acids, such as linolenic and arachidic acids. MA seed had higher contents of phytosterols (507.59 mg/100 g of oil), tocopherols (99.64 mg/100 g of oil), and total flavonoid (106.50 mg/100 g of seed) than CT seed, whereas CT seed had higher levels of total polyphenol than MA seed. The MeOH extract of MA seed residue showed higher antioxidant, anti-diabetic, and anti-melanogenic activity than that of CT seed residue. trans-Resveratrol (9.62 mg/100 g), quercetin (54.83 mg/100 g), and 4-prenylmoracin (48.70 mg/100 g), were found to be the main polyphenolic components in the MeOH extract of MA seed residue. These results indicate that MA seeds are good sources of essential dietary phytochemicals with antioxidant, anti-diabetic and anti-melanogenic activity.
Microbial Conversion of Ginsenoside from the Extract of Korean Red Ginseng (Panax ginseng) by Lactobacillus sp.
Cho, Hye-Jin ; Jung, Eun-Young ; Oh, Sung-Hoon ; Yoon, Brian ; Suh, Hyung-Joo ; Lee, Hyun-Sun ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 105~112
DOI : 10.3746/jfn.2010.15.2.105
Thirty-four strains of Lactobacillus species were isolated from soil and eight of these isolates (M1-4 and P1-4) were capable of growing on red ginseng agar. The M1 and P2 strains were determined to be L. plantarum and other strains (M2, M3, M4, P1, P3 and P4) were determined to be L. brevis. Fermentation of red ginseng extract (RGE) with strains M1, M2, P2 and P4 resulted in a low level of total carbohydrate content (174.3, 170.0, 158.8 and 164.8 mg/mL, respectively). RGE fermented by M3 showed a higher level of uronic acid than the control. The polyphenol levels in RGE fermented by M1, P1 and P2 (964.9, 941.7 and
, respectively) were higher than the control (
). Total saponin contents in fermented RGE (except M1) were higher than the control. RGE fermented by M2 and M3 had the highest levels of total ginsenosides (31.7 and 32.7 mg/mL, respectively). The levels of the ginsenoside Rg3 increased from 2.6 mg/mL (control) to 3.0 mg/mL (M2) or 3.1 mg/mL (M3). RGE fermented by M2 and M3 also had the highest levels of Rg5+Rk1 (7.7 and 8.3 mg/mL, respectively). Metabolite contents of ginsenoside (sum of CK, Rh1, Rg5, Rk1, Rg3 and Rg2) of M2 (13.0 mg/mL) and M3 (13.9 mg/mL) were also at a high level among the fermented RGE. Protopanaxadiol and protopanaxatriol content of ginsenoside of M2 (10.9 and 5.4 mg/mL, respectively) and M3 (11.0 and 5.7 mg/mL, respectively) were at higher levels than other fermented RGE.
Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice
Oh, Sea-Kwan ; Hwang, Pil-Seong ; Kim, Kee-Jong ; Kim, Yeon-Kyu ; Lee, Jin-Hwan ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 113~119
DOI : 10.3746/jfn.2010.15.2.113
The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF),
-aminobutyric acid (GABA), and
-oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 mm, 20 mm, and 30 mm). With the increase of shoot length, the nutritional components` concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA,
-oryzanol, and protein than PR. Among the components, TDF, GABA, and
-oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and
-oryzanol were predominantly increased in grains of 10 mm shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar `Keunnun` might also prove to be a very important food source, owing to its high GABA and
-oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.
Compositions of Extractive Nitrogenous Constituents and Their Monthly Variation for Fresh Capsosiphon fulvescens
Jung, Kyoo-Jin ; Park, Jung-Nim ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 120~129
DOI : 10.3746/jfn.2010.15.2.120
To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g (
) on dry basis. Betaine, glycinebetaine,
-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.
Efficacy of Sanitizing Treatments for Feline Calicivirus as a Norovirus Surrogate Attached to Food and Food Contact Surfaces
Lee, Sung-Young ; Kim, Kwang-Yup ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 130~136
DOI : 10.3746/jfn.2010.15.2.130
Norovirus (NV) is becoming a major cause of foodborne illness in many countries. At present, very little is known about the survival of NV in the environment or the disinfection procedures needed to remove NV from contaminated surfaces. Feline calicivirus (FCV,
) was used as a surrogate model for NV to investigate the effectiveness of sanitizing treatments for the viruses attached to food and food contact surfaces. Ammonium chloride (2%), organic acids (3000 ppm), and ethanol (70%) were most effective, providing
(99.99%) reductions in FCV titers on food or food contact surfaces. The disinfection efficacies of most agents on ceramic and glass surfaces were greater than stainless steel. The results from this study can be applied in the food industry to reduce NV-associated foodborne illnesses.
Diallyl Sulfides (DAS) and Diallyl Disulfides (DADS) Exhibit a Suppressive Effect on the Proliferation and Migration of Vascular Smooth Muscle
Kim, Min-Ju ; Kwak, Jung-Hyun ; Baek, Seung-Han ; Yeo, Hyun-Yang ; Song, Ju-Hyun ; Cho, Bong-Jun ; Kim, Oh-Yoen ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 137~142
DOI : 10.3746/jfn.2010.15.2.137
Previous studies report that organo-sulfur compounds derived from garlic inhibited smooth muscle cell (SMC) proliferation and induced apoptosis of cancer cells. Recently, lipid-soluble compounds such as diallyl sulfides (DAS) and diallyl disulfides (DADS) have been reported to more effectively suppress tumor cell proliferation. However, there were few studies on the suppressive effects of lipid-soluble garlic sulfur compounds on the proliferation and migration of vascular smooth muscle cells (VSMC). Therefore, this study investigated the effect of DAS and DADS on VSMC proliferation/migration induced by oleic acid (OA), a principal fatty acid in circulating triglyceride of blood stream. Assays performed include a tetrazole (MTT) assay, a wound healing assay and a Western blots. VSMC proliferations were enhanced by OA in a dose-dependent manner at concentrations of
and inhibited by DAS and DADS compared to non-treated control. OA-induced proliferations were also attenuated by DAS and DADS. OA-induced cell migrations were 2.5 times higher than non-treated control, and they were significantly attenuated by DAS (32% at
and 50% at
) and DADS (40% at
and 46% at
). OA-induced cell migration was also attenuated by PD98059 (ERK inhibitor), SB203580 (P38 inhibitor) and particularly by LY204002 (PI3K inhibitor) and SP600125 (JNK2 inhibitor). Additionally, Western blot assays showed that OA-induced JNK1/2-phosphorylation was down-regulated after treatment with DAS and DADS. In conclusion, the findings of our study support the idea that DAS and DADS may have a suppressive effect on the proliferation and migration of OA-induced VSMC and that this effect may be partly associated with PI3K and JNK2 pathways.
Effect of Organic Zinc on the Skin Characteristics of Broilers and the Expression Level of Skin Proteins
Kim, Ju-Youn ; Kim, Hyun-Jin ; Salim, Hossan Md ; Lee, Bong-Duk ; Chae, Hyun-Seok ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 143~146
DOI : 10.3746/jfn.2010.15.2.143
Organic zinc was included in the diet of broiler chickens to examine its effect on the skin characteristics and the expression level of skin proteins. Broiler chicks (Ross
Ross) were fed a corn-wheat-soybean meal basal diet, either as control or containing an additional 80 ppm of zinc proteinate for 4 weeks, and then five broilers from each treatment were selected randomly, slaughtered, and their skin characteristics were examined. There were significant increases (p<0.05) in thigh skin epidermis and dermis thickness in the chicks fed organic zinc. Collagen content in the skin of broilers was also increased by the addition of organic zinc to the diet. 2D-gel electrophoresis patterns indicated that expression levels of the three proteins, glyoxylase 1, hypothetical protein, and dispersin B were affected by zinc feeding. These results suggest that adding organic zinc to the chicken`s feed may contribute to decreased skin tearing.
Chemical Components of Atractylodes japonica Rhizome Oil
Chang, Kyung-Mi ; Kim, Gun-Hee ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 147~151
DOI : 10.3746/jfn.2010.15.2.147
The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The oil contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), and 3 miscellaneous compounds (2.07%).
Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation
Lee, Myung-Ki ; Yang, Hye-Jung ; Kim, Su-Kyung ; Park, Su-Hyoung ; Moon, Sung-Won ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 152~158
DOI : 10.3746/jfn.2010.15.2.152
This study was designed to determine the best cultivar of kohlrabi for making pickles among KM-1 (Worldcol), KM-2 (Bejo), KM-3 (Takii), and KM-4 (Monsanto) cultivars. The initial pH of pickles was different in all cultivars; however, they all had a pH in the range of 3.81~3.86 after 28 days of storage. The pickles made from KM-4 had the lowest acidity, while there was no significant difference in acidity among the KM-1, KM-2, and KM-3 pickles. The salinity of all kohlrabi pickles was consistent during the storage period. The changes of color values were accelerated in the following order: KM-4>KM-1>KM-2>KM-3. Though kohlrabi pickles were non-fermented, the change in reducing sugar contents was similar to that of a fermented pickle. The highest value of reducing sugar content was found in pickles made with KM-4. In all cases, the firmness of the pickle decreased as time of storage increased. On the initial day, KM-4 pickle showed the highest firmness with 807.4 g. KM-4 also showed the highest firmness on the 28th day of storage with 602.3 g. In sensory evaluation, the KM-4 pickle exhibited the highest texture (hardness) among the pickles. The pickle made with the KM-4 cultivar showed relatively higher firmness of texture than other cultivars, suggesting that KM-4 could be utilized in other kinds of processed foods, in addition to being pickled.
Development of Species-Specific Primers for PCR Identification of Lactobacillus hilgardii and Lactobacillus farciminis in Kimchi
Lee, Myung-Ki ; Ku, Kyung-Hyung ; Kim, Young-Jin ; Kim, Kyung-Hee ; Kim, Yu-Ri ; Yang, Hye-Jung ;
Preventive Nutrition and Food Science, volume 15, issue 2, 2010, Pages 159~166
DOI : 10.3746/jfn.2010.15.2.159
The aim of this study was to develop species-specific primer sets for kimchi Lactobacillus. Known gene sequences of Lactobacillus 16S rRNA were collected from the NCBI Gene bank, and 69 primer sets were designed using the homologous gene sequence. Six species of kimchi Lactobacilli were used as reference strains: Lactobacillus brevis KCTC3102, Lactobacillus farciminis KCTC3681, Lactobacillus fermentum KCTC3112, Lactobacillus hilgardii KCTC3500, Lactobacillus plantarum KCTC3099, and Lactobacillus sanfranciscensis KCTC3205. PCR amplification and gel electrophoresis were performed to identify the accuracy and specificity of the developed primer set. The results show that the primer set of 5`-aagcctgcgaaggcaag-3` & 5`-aggccaccggctttg-3`, 5`-acatactatgcaaatctaagagattagacg-3` & 5`-actgagaatggctttaagagattagcttac-3` resulted in a specific PCR band on L. hilgardii, and primer set of 5`-ctaataccgcataacaactactttcacat-3` & 5`-aacttaataaaccgcctacattctctttac-3` on L. farciminis. The results indicate that the developed primer sets can provide a useful tool for the identification and differentiation of L. hilgardii and L. farciminis from other Lactobacillus species of kimchi.