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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 18, Issue 4 - Dec 2013
Volume 18, Issue 3 - Sep 2013
Volume 18, Issue 2 - Jun 2013
Volume 18, Issue 1 - Mar 2013
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Effects of the Cynanchum wilfordii Ethanol Extract on the Serum Lipid Profile in Hypercholesterolemic Rats
Lee, Hye-Sung ; Choi, Jun-Hyeok ; Kim, Young-Eon ; Kim, In-Ho ; Kim, Byoung-Mok ; Lee, Chang-Ho ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 157~162
DOI : 10.3746/pnf.2013.18.3.157
The purpose of this study was to investigate the effects of the ethanol extract of Cynanchum wilfordii (ECW) on the blood lipid profile of hypercholesterolemic rats. Thirty 7-week-old male Sprague-Dawley rats were allowed free access to either a normal diet (AIN-93 diet), or 1% high-cholesterol diet with or without 0.5% or 1% ECW for 5 weeks. After sacrifice, the rat serum lipid profile was analyzed. The diets containing ECW decreased body weight gains compared to the normal diet. Serum HDL-cholesterol levels of ECW-fed groups were significantly increased in the hypercholesterolemic groups and normal groups (P<0.05). When 1% ECW was fed to the normal group, total cholesterol level was increased. Moreover, treatment of ECW in hypercholesterolemic groups yielded a dose-dependent and highly significant decrease in the atherogenic index as compared to the control. These results suggest that intake of Cynanchum wilfordii may help reduce the risks of hypercholesterolemia by increasing blood HDL-cholesterol and lowering the atherogenic index.
Alleviating Effects of Baechu Kimchi Added Ecklonia cava on Postprandial Hyperglycemia in Diabetic Mice
Lee, Hyun-Ah ; Song, Yeong-Ok ; Jang, Mi-Soon ; Han, Ji-Sook ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 163~168
DOI : 10.3746/pnf.2013.18.3.163
In this study, we investigated the inhibitory effects of Baechu kimchi added Ecklonia cava on the activities of
-amylase and its alleviating effect on the postprandial hyperglycemia in STZ-induced diabetic mice. Baechu kimchi added Ecklonia cava (BKE, 15%) was fermented at
for 28 days. Optimum ripened BKE was used in this study as it showedthe strongest inhibitory activities on
-amylaseby fermentation time among the BKEs in our previous study. The BKE was extracted with 80% methanol and the extract solution was concentrated, and then used in this study. The BKE extract showed higher inhibitory activities than Baechu kimchi extract against
values of the BKE extract against
-amylase were 0.58 and 0.35 mg/mL, respectively; BKE exhibited a lower
-glucosidase inhibitory activity but a higher
-amylase inhibitory activity than those of acarbose. The BKE extract alleviated postprandial hyperglycemia caused by starch loading in normal and streptozotocin- induced diabetic mice. Furthermore, the BKE extract significantly lowered the incremental area under the curve in both normal and diabetic mice (P<0.05). These results indicated that the BKE extract may delay carbohydrate digestion and thus glucose absorption.
In vivo Investigation of Anti-diabetic Properties of Ripe Onion Juice in Normal and Streptozotocin-induced Diabetic Rats
Lee, Chul-Won ; Lee, Hyung-Seok ; Cha, Yong-Jun ; Joo, Woo-Hong ; Kang, Dae-Ook ; Moon, Ja-Young ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 169~174
DOI : 10.3746/pnf.2013.18.3.169
The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is "Black Onion Extract") were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a reference drug at a single oral dose of 250 mg/kg b.w. To test anti-hyperglycemic activity, the ripe onion juice was administered to streptozotocin-induced diabetic rats by oral gavage at single dose of 15 mL/kg b.w. per day for 7 consecutive days. Oral administration of the ripe onion juice at either dosed level of 5 or 15 mL/kg b.w. showed no remarkable acute hypoglycemic effect in normal rats. The two dosed levels caused a relatively small reduction, only 18% and 12% (5 and 15 mL/kg b.w., respectively) decrease in glucose levels at 2 h after glucose loading in normal rats. However, at 3 h after glucose loading, blood glucose levels in the ripe onion juice-dosed rats were decreased to the corresponding blood glucose level in tolbutamide-dosed rats. Although showing weak hypoglycemic potential compared to that of tolbutamide, oral administration of ripe onion juice (15 mL/kg b.w.) for a short period (8 days) resulted in a slight reduction in the blood glucose levels that had elevated in Streptozotocin-induced diabetic rats. In conclusion, these results suggest that the commercial product "Black Onion Extract" may possess antihyperglycemic potential in diabetes.
Effects of a Pre-Exercise Meal on Plasma Growth Hormone Response and Fat Oxidation during Walking
Shin, Young-Ho ; Jung, Hyun-Lyung ; Ryu, Jong-Woo ; Kim, Pan-Soo ; Ha, Tae-Yeol ; An, Ji-Yoon ; Kang, Ho-Youl ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 175~180
DOI : 10.3746/pnf.2013.18.3.175
The purpose of this study was to determine the effects of a pre-exercise meal on the plasma human growth hormone (hGH) response and fat oxidation during walking. Subjects (n
Anticoagulant and Antiplatelet Activities of Artemisia princeps Pampanini and Its Bioactive Components
Ryu, Ri ; Jung, Un Ju ; Kim, Hye-Jin ; Lee, Wonhwa ; Bae, Jong-Sup ; Park, Yong Bok ; Choi, Myung-Sook ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 181~187
DOI : 10.3746/pnf.2013.18.3.181
Artemisia princeps Pampanini (AP) has been used as a traditional medicine in Korea, China and Japan and reported to exhibit various beneficial biological effects including anti-inflammatory, antioxidant, anti-atherogenic and lipid lowering activities; however, its antiplatelet and anticoagulant properties have not been studied. In the present study, we evaluated the effects of an ethanol extract of Artemisia princeps Pampanini (EAP) and its major flavonoids, eupatilin and jaceosidin, on platelet aggregation and coagulation. To determine the antiplatelet activity, arachidonic acid (AA)-, collagen- and ADP (adenosine diphosphate)-induced platelet aggregation were examined along with serotonin and thromboxane A2 (
) generation in vitro. The anticoagulant activity was determined by monitoring the activated partial thromboplastin time (aPTT) and prothrombin time (PT) in vitro. The data showed that EAP and its major flavonoids, eupatilin and jaceosidin, significantly reduced AA-induced platelet aggregation and the generation of serotonin and
, although no significant change in platelet aggregation induced by collagen and ADP was observed. Moreover, EAP significantly prolonged the PT and aPTT. The PT and/or aPTT were significantly increased in the presence of eupatilin and jaceosidin. Thus, these results suggest that EAP may have the potential to prevent or improve thrombosis by inhibiting platelet activation and blood coagulation.
Evaluation of the Antioxidant Capacity and Phenolic Content of Agriophyllum pungens Seed Extracts from Mongolia
Birasuren, Bayarmaa ; Kim, Na Yeon ; Jeon, Hye Lyun ; Kim, Mee Ree ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 188~195
DOI : 10.3746/pnf.2013.18.3.188
Antioxidants are an important group of medicinal preventive compounds as well as being food additives inhibiting detrimental changes of easily oxidizable nutrients. The present investigation has been carried out to evaluate the antioxidant properties of different solvent extracts of Agriophyllum pungens seeds by various in vitro systems. The antioxidative activities of these samples were determined using four methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2`- azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, ferric-reducing antioxidant potential (FRAP), and hydroxyl (OH) radical scavenging activities. Additionally, total flavonoids and phenolic contents (TPC) were also determined. Yield of extracts varied widely among solvents and was the highest for water extract (5.642% based on dry weight basis), while ethyl acetate extract exhibited the highest total phenolic content (0.149 mg/mL), total flavonoid content (0.111 mg/mL), and antioxidant activities (P<0.05). The ABTS radical scavenging activity of A. pungens seeds occurred in the following order: ascorbic acid (92.9157%)>BHA (90.1503%)>
-tocopherol (87.7527%)>APEA (83.9887%) >APWR (75.5633%); the antioxidant activity of the extracts might be attributed to the presence of these phenolics. This suggests that A. pungens seed extract is a potential source of natural antioxidants, which could be added to dietary supplements to help prevent oxidative stress.
Evaluation of Physiological Activities of the Citron (Citrus junos Sieb. ex TANAKA) Seed Extracts
Kim, Seong Yeong ; Shin, Kwang-Soon ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 196~202
DOI : 10.3746/pnf.2013.18.3.196
Citron seed extracts (CSEs) were made using distilled water (CSEW), ethanol (CSEE), and n-hexane (CSEH), to measure the total polyphenol contents, DPPH and ABTS radical scavenging activities, and anti-complementary activity. The total polyphenol content was observed the highest in CSEE (188.71
), and occurred in the following order: CSEE>CSEW (141.11
) at 10 mg/mL. CSEE (63.56%) and CSEW (56.61%) showed significantly higher DPPH radical scavenging activities when compared with CSEH (28.57%). ABTS radical scavenging activities of CSEE (45.53%) and CSEW (40.02%) were also observed to be higher, whereas CSEH did not show ABTS radical scavenging activity. Anti-complementary activity of CSEE (26.85%) showed a greater activity than that of CSEW (7.84%) at 1,000
. Limonin and nomilin contents had the highest values (1.882% and 2.089%) in CSEE, and with 0.327% and 0.139% in CSEW; however, CSEH showed relatively very low values at 0.061% and 0.026%, respectively. Among the CSEs tested, CSEE as a by-product from citron may provide an important source of dietary antioxidant compounds with rich polyphenol and limonoid contents, and immunopotentiating activity, including the complement activation factor.
Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
Kim, Eunkyung ; Chang, Yoon Hyuk ; Ko, Jae Youn ; Jeong, Yoonhwa ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 203~209
DOI : 10.3746/pnf.2013.18.3.203
The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.
Cholesterol-lowering Effect of Rice Protein by Enhancing Fecal Excretion of Lipids in Rats
Um, Min Young ; Ahn, Jiyun ; Jung, Chang Hwa ; Ha, Tae Youl ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 210~213
DOI : 10.3746/pnf.2013.18.3.210
The aim of this study was to investigate the effects of isolated protein from white rice on lipid metabolism in a hypercholesterolemic animal model. Male Sprague-Dawley rats were divided into three groups and fed either a normal diet or a high-cholesterol diet (HCD) containing either casein or isolated rice protein for 4 weeks. Compared with rats fed a HCD with casein, the total cholesterol (TC) level in the plasma was significantly reduced in the rats fed rice protein. However, no significant differences were observed in the triglycerides, high-density lipoprotein (HDL), and glucose levels among the experimental groups. Hepatic total lipids and TC levels were significantly decreased by supplementation with rice protein. In addition, rice protein significantly increased the levels of TC and bile acids in the feces. These results suggest that rice protein may improve HCD-induced hypercholesterolemia by enhancing fecal excretion of cholesterol.
Mineral Compositions of Korean Wheat Cultivars
Choi, Induck ; Kang, Chon-Sik ; Hyun, Jong-Nae ; Lee, Choon-Ki ; Park, Kwang-Geun ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 214~217
DOI : 10.3746/pnf.2013.18.3.214
Twenty-nine Korean wheat cultivars were analyzed for 8 important minerals (Cu, Fe, Mn, Zn, Ca, K, Mg and P) using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). A hierarchical cluster analysis (HCA) was applied to classify wheat cultivars, which has a similarity in mineral compositions. The concentration ranges of the micro-minerals Cu, Fe, Mn, and Zn: 0.12~0.71 mg/100 g, 2.89~5.89 mg/100 g, 1.65~4.48 mg/100 g, and 2.58~6.68 mg/100 g, respectively. The content ranges of the macro-minerals Ca, K, Mg and P: 31.3~46.3 mg/100 g, 288.2~383.3 mg/100 g, 113.6~168.6 mg/100 g, and 286.2~416.5 mg/100 g, respectively. The HCA grouped 6 clusters from all wheat samples and a significant variance was observed in the mineral composition of each group. Among the 6 clusters, the second group was high in Fe and Ca, whereas the fourth group had high Cu, Mn and K concentrations; the fifth cluster was high in Zn, Mg and P. The variation in mineral compositions in Korean wheat cultivars can be used in the wheat breeding program to develop a new wheat cultivar with high mineral content, thus to improve the nutritional profile of wheat grains.
GC-MS Analysis of the Extracts from Korean Cabbage (Brassica campestris L. ssp. pekinensis ) and Its Seed
Hong, Eunyoung ; Kim, Gun-Hee ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 218~221
DOI : 10.3746/pnf.2013.18.3.218
Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.
Preparation and Quality Analysis of Sodium-Reduced Fried Fish Cakes
Hwang, Hyun-Jung ; Choi, So-Yeon ; Lee, Seung-Cheol ;
Preventive Nutrition and Food Science, volume 18, issue 3, 2013, Pages 222~225
DOI : 10.3746/pnf.2013.18.3.222
To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.