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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 17, Issue 4 - Dec 2012
Volume 17, Issue 3 - Sep 2012
Volume 17, Issue 2 - Jun 2012
Volume 17, Issue 1 - Mar 2012
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Anti-hyperlipidemic Effect of Polyphenol Extract (Seapolynol
) and Dieckol Isolated from Ecklonia cava in in vivo and in vitro Models
Yeo, A-Reum ; Lee, Jung-Lim ; Tae, In-Hwan ; Park, Seok-Rae ; Cho, Young-Ho ; Lee, Bong-Ho ; Shin, Hyeon-Cheol ; Kim, Seong-Ho ; Yoo, Yung-Choon ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 1~7
DOI : 10.3746/pnf.2012.17.1.001
The inhibitory effect of polyphenol extracts (Seapolynol
, SPN) of the marine brown algae Ecklonia cava and dieckol, a major component of SPN, on hyperlipidemia was investigated in ICR mice fed a high-fat diet (HFD) for five weeks. For analysis of the anti-hyperlipidemic effects of SPN and dieckol, these two agents were given orally on a daily basis to HFD-fed mice for four weeks, starting one week after the beginning of HFD feeding. Groups administered with SPN as well as dieckol showed lower body weight gains than the HFD only group. Administration of SPN and dieckol also resulted in a significant reduction of the level of total cholesterol (TCHO), triglyceride (TG), and low-density lipoprotein (LDL) cholesterol in the serum of HFD-fed mice. In Oil Red O staining using 3T3-L1 preadipocytes, it was shown that both SPN and dieckol markedly inhibited lipid accumulation of 3T3-L1 cells. Furthermore, SPN and dieckol (50
/mL) significantly inhibited 3-hydroxyl-methyl glutaryl coenzyme A (HMGCoA) reductase activity in vitro. Taken together, these results suggest that polyphenols of Ecklonia cava (SPN) and dieckol reduce body weight gain and fat accumulation in HFD-induced obese mice, and that their hypolipidemic effect is related to the inhibition of adipogenesis of adipocytes and HMGCoA reductase activity.
Hypoglycemic Effect of Sargassum ringgoldianum Extract in STZ-induced Diabetic Mice
Lee, Chae-Won ; Han, Ji-Sook ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 8~13
DOI : 10.3746/pnf.2012.17.1.008
This study was designed to investigate whether Sargassum ringgoldianum extract may inhibit
-amylase activities, and alleviate postprandial hyperglycemia in streptozotocin-induced diabetic mice. The
values of Sargassum ringgoldianum extract against
-amylase were 0.12 mg/mL and 0.18 mg/mL, respectively, which evidenced higher activities than those of acarbose. The blood glucose levels of the Sargassum ringgoldianum extract administered group were significantly lower compared to the control group in the streptozotocin-induced diabetic mice. Moreover, the area under the two-hour blood glucose response curve was significantly reduced and the absorption of dietary carbohydrates was delayed after administration of Sargassum ringgoldianum extract in the diabetic mice. Therefore, these results indicated that Sargassum ringgoldianum extract may help decrease the postprandial blood glucose level via inhibiting
Effect of Persimmon Leaf Extract on Phthalic Anhydride-induced Allergic Response in Mice
Mok, Ji-Ye ; Jeon, In-Hwa ; Cho, Jung-Keun ; Park, Ji-Min ; Kim, Hyeon-Soo ; Kang, Hyun-Ju ; Kim, Hyung-Soon ; Jang, Seon-Il ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 14~21
DOI : 10.3746/pnf.2012.17.1.014
The purpose of this study was to investigate the anti-allergy activities of persimmon leaf extract (PLE) on a phthalic anhydride (PA)-induced allergic mouse model. A human leukemic mast cell line (HMC-1) was used to examine the inhibitory activity of PLE on the histamine release by human leukemic mast cells. PLE inhibited histamine release from HMC-1 cells in response to cross-linkage of high-affinity IgE receptor-
). Additionally, a PA-induced allergic mouse model was used to investigate the effects of PLE in vivo. Mice were orally administrated with or without PLE of single dose (250 mg/kg/day) for 31 days. Oral intake of PLE significantly inhibited passive cutaneous reactions. Oral administration of PLE to PA-induced allergic mice also led to a striking suppression of the development of contact dermatitis, ear swelling and lymph node weight. In addition, PA-specific IL-4 production of draining lymph node cells was markedly diminished by PLE oral administration, but not IFN-
. Furthermore, PLE treatment suppressed PA-induced thymus and activation-regulated chemokine (CCL17) and cutaneous T cell-attracting chemokine (CCL27) expressions in ear tissues. Based on these results, we suggest that PLE may have therapeutic potential as an effective material for management of irritant contact dermatitis or related inflammatory diseases.
Antioxidant and Anti-inflammatory Activities of Butanol Extract of Melaleuca leucadendron L.
Surh, Jeong-Hee ; Yun, Jung-Mi ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 22~28
DOI : 10.3746/pnf.2012.17.1.022
Melaleuca leucadendron L. has been used as a tranquilizing, sedating, evil-dispelling and pain-relieving agent. We examined the effects of M. leucadendron L. extracts on oxidative stress and inflammation. M. leucadendron L. was extracted with methanol (MeOH) and then fractionated with chloroform (
) and butanol (BuOH). Antioxidant activity of the MeOH extract and BuOH fraction were higher than that of both
-tocopherol and butyrated hydroxytoluene (BHT). Total phenol content in the extracts of M. leucadendron L., especially the BuOH fraction, well correlated with the antioxidant activity. The anti-inflammatory activity of BuOH extracts were investigated by lipopolysaccharide (LPS)-induced nitric oxide (NO) and prostaglandin
) production, and cyclooxygenase-2 (COX-2) expression in RAW 264.7 macrophages. The BuOH fraction significantly inhibited LPS-induced NO and
production. Furthermore, BuOH extract of M. leucadendron L. inhibited the expression of COX-2 and iNOS protein without an appreciable cytotoxic effect on RAW264.7 cells. The extract of M. leucadendron L. also suppressed the phosphorylation of inhibitor
) and its degradation associated with nuclear factor-
) activation. Furthermore, BuOH fraction inhibited LPS-induced NF-
transcriptional activity in a dose-dependent manner. These results suggested that M. leucadendron L. could be useful as a natural antioxidant and anti-inflammatory resource.
Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder
Ku, Kyung-Hyung ; Lee, Kyung-A ; Park, Jae-Bok ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 29~35
DOI : 10.3746/pnf.2012.17.1.029
This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70
when the 60 SHU test samples were included in the analysis.
Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum
Park, Min-Ju ; Genera, Thiyam ; Lee, Sam-Pin ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 36~45
DOI : 10.3746/pnf.2012.17.1.036
To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at
, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and
CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated
CFU/g of B. subtilis and
CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491
greatly decreased to 1,533
in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.
Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste
Choi, Eun-Jeong ; Lee, Kyung-A ; Kim, Byeong-Sam ; Ku, Kyung-Hyung ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 46~52
DOI : 10.3746/pnf.2012.17.1.046
This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.
Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage
Lee, Hee-Jeong ; Joo, Na-Mi ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 53~63
DOI : 10.3746/pnf.2012.17.1.053
This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and overall quality (p<0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life.
Isolation of Bacillus amyloliquefaciens Strains with Antifungal Activities from Meju
Lee, Hwang-A ; Kim, Jeong-Hwan ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 64~70
DOI : 10.3746/pnf.2012.17.1.064
Bacilli with fibrinolytic activities were isolated from traditionally-prepared Meju and some of these strains showed strong antifungal activities. One isolate, MJ1-4, showed the strongest antifungal activity. MJ1-4 and other isolates were identified as B. amyloliquefaciens strains by recA gene sequencing and RAPD-PCR results. B. amyloliqufaciens MJ1-4 efficiently inhibited an Aspergillus spp.-producing aflatoxin B1 (
) and a Penicillium spp.-producing ochratoxin (OTA) in addition to other fungi. Antifungal activity of B. amyloliquefaciens MJ1-4 culture reached its maximum (40 AU/mg protein) in LB or TSB medium around 48 hr at
. Antifungal activity of the concentrated culture supernatant was not decreased significantly by protease treatments, implying that the antifungal substance might not be a simple peptide or protein. Considering its antifungal and fibrinolytic activities together, B. amyloliquefaciens MJ1-4 can serve as a starter for fermented soyfoods such as Cheonggukjang and Doenjang.
Consumption Patterns and Perception Analyses of Hangwa
Kwock, Chang-Geun ; Lee, Min-A ; Park, So-Hyun ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 71~77
DOI : 10.3746/pnf.2012.17.1.071
Hangwa is a traditional food, corresponding to the current consumption trend, in need of marketing strategies to extend its consumption. Therefore, the purpose of this study was to analyze consumers’ consumption patterns and perception of Hangwa to increase consumption in the market. A questionnaire was sent to 250 consumers by e-mail from Oct 8~23, 2009 and the data from 231 persons were analyzed in this study. Statistical, descriptive, paired samples t-test, and importance-performance analyses were conducted using SPSS WIN 17.0. According to the results, Hangwa was purchased mainly 'for present' (39.8%) and the main reasons for buying it were 'traditional image' (33.3%) and 'taste' (22.5%). When importance and performance of attributes considered in purchasing Hangwa were evaluated, performance was assessed to be lower than importance for all attributes. The attributes in the first quadrant with a high importance and a high performance were ‘a sanitary process’, ‘a rigorous quality mark’ and ‘taste’, which were related with quality of the products. In addition, those with a high importance but a low performance were ‘popularization through advertisement’, ‘promotion through mass media’, ‘conversion of thought on traditional foods’, ‘a reasonable price’ and ‘a wide range of price’. In conclusion, Hangwa manufacturers need to diversify products and extend the expiration date based on technologies to promote its consumption. In terms of price, Hangwa should become more available by lowering the price barrier for consumers who are sensitive to price.
The Antithrombotic and Fibrinolytic Effect of Natto in Hypercholesterolemia Rats
Park, Kum-Ju ; Kang, Jung-Il ; Kim, Tae-Seok ; Yeo, Ik-Hyun ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 78~82
DOI : 10.3746/pnf.2012.17.1.078
Antithrombotic and fibrinolytic activity of natto was evaluated on platelet aggregation in vitro and in vivo. Natto showed inhibitory effects on platelet aggregation induced by adenosine 5’diphosphate (ADP) and collagen. Orally administered natto also showed fibrinolytic activity in hypercholesterolemia rats. Normal levels of natto, when administered for four weeks, shortened euglobulin clot lysis time (ECLT) and prolonged partial thromboplastin time (PATT) significantly compared to non-treated group. In addition, the natto treatment decreased total cholesterol in serum. These results showed that intake of normal levels of natto can elicit antithrombotic and fibrinolytic effects, suggesting its consumption may improve blood circulation.
Detection of 1,4-Dihydroxy-2-Naphthoic Acid from Commercial Makgeolli Products
Eom, Ji-Eun ; Kwon, Sang-Chul ; Moon, Gi-Seong ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 83~86
DOI : 10.3746/pnf.2012.17.1.083
To support beneficial effects of makgeolli for human health, we investigated for the presence of 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth stimulator (BGS), from commercial makgeolli products. Among eleven makgeolli products (A~K), four showed positive peaks for DHNA in high performance liquid chromatography analysis. Makgeolli product A in particular contained the highest concentration of DHNA (0.44 ppm), as confirmed by liquid chromatography-mass spectrometry. Furthermore, BGS activity of the makgeolli product A was higher than those of products in which DHNA was not detected. These results indicate that makgeolli can be a good source for DHNA and that DHNA-enriched makgeolli could be developed by modifying manufacturing procedures and controlling its microbiota.
Hydration and Pasting Properties of Oat (Avena sativa) Flour
Choi, In-Duck ; Han, Ok-Kyu ; Chun, Ji-Yeon ; Kang, Chon-Sik ; Kim, Kyung-Hoon ; Kim, Yang-Kil ; Cheong, Young-Keun ; Park, Tae-Il ; Choi, Jae-Sung ; Kim, Kee-Jong ;
Preventive Nutrition and Food Science, volume 17, issue 1, 2012, Pages 87~91
DOI : 10.3746/pnf.2012.17.1.087
Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and
-glucan levels ranged 11.13~14.37, 56.37~64.86 and 3.44~4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher
-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83~3.35 (g/g), but a lower water solubility index (WSI) of 8.67~11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The
-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.