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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 19, Issue 4 - Dec 2014
Volume 19, Issue 3 - Sep 2014
Volume 19, Issue 2 - Jun 2014
Volume 19, Issue 1 - Mar 2014
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Platycosides from the Roots of Platycodon grandiflorum and Their Health Benefits
Nyakudya, Elijah ; Jeong, Jong Hoon ; Lee, Nam Keun ; Jeong, Yong-Seob ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 59~68
DOI : 10.3746/pnf.2014.19.2.059
The extracts and pure saponins from the roots of Platycodon grandiflorum (PG) are reported to have a wide range of health benefits. Platycosides (saponins) from the roots of PG are characterized by a structure containing a triterpenoid aglycone and two sugar chains. Saponins are of commercial significance, and their applications are increasing with increasing evidence of their health benefits. The biological effects of saponins include cytotoxic effects against cancer cells, neuroprotective activity, antiviral activity, and cholesterol lowering effects. Saponins with commercial value range from crude plant extracts, which can be used for their foaming properties, to high purity saponins such as platycodin D, which can be used for its health applications (e.g., as a vaccine adjuvant). This review reveals that platycosides have many health benefits and have the potential to be used as a remedy against many of the major health hazards (e.g., cancer, obesity, alzheimer's) faced by populations around the world. Methods of platycoside purification and analysis are also covered in this review.
Ameliorating Effect of Mycoleptodonoides aitchisonii on High-fat Diet-induced Obese Mice
Lee, Mi Ra ; Begum, Shahnaz ; Oh, Deuk Sil ; Wee, An Jin ; Yun, Byung Sun ; Sung, Chang Keun ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 69~74
DOI : 10.3746/pnf.2014.19.2.069
The present study investigated the anti-obesity effects of Mycoleptodonoides aitchisonii (MA) in mice fed a high-fat (HF) diet. Two groups were fed either a normal control diet or an HF (45% kcal fat) diet for 12 weeks and three groups were fed an HF diet supplemented with powdered MA (MAP, 1%, 3%, and 5%) for 12 weeks. The anti-obesity effects of MAP supplementation on body weight, fat mass development, and lipid-related markers were assessed. Consumption of an HF diet resulted in increased body weight, serum lipids, relative adipose tissues weight, and liver fat accumulation. However, administration of MAP significantly decreased body weight gain, food intake, food efficiency ratio, hepatic cholesterol level, and adipose tissue weight in a dose-dependent manner. In addition, treatment with MAP significantly reduced the occurrence of fatty liver deposits and steatosis, and inhibited an HF diet-induced increase in adipocyte size. These results suggest that dietary supplementation with MAP exerts anti-obesity effects and indicate that MAP could be used as a functional food to control obesity.
Antioxidant Effects of Cranberry Powder in Lipopolysaccharide Treated Hypercholesterolemic Rats
Kim, Mi Joung ; Kim, Jung Hee ; Kwak, Ho-Kyung ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 75~81
DOI : 10.3746/pnf.2014.19.2.075
This study was conducted to investigate the effects of cranberry power on antioxidant defense system in rats fed an atherogenic diet and injected with lipopolysaccharide (LPS). Sprague-Dawley rats were divided into the following 5 groups: normal diet+saline (NS), atherogenic diet+saline (AS), atherogenic diet+LPS (AL), atherogenic diet with 5% cranberry powder+LPS (AL-C5), and atherogenic diet with 10% cranberry powder+LPS (AL-C10). Total antioxidant status measured by ferric reducing ability of plasma (FRAP) was significantly reduced by LPS injection (24%) and was restored by the cranberry powder treatment (P<0.05). In addition, the mean level of plasma total phenolics was significantly decreased by LPS injection (P<0.05) and tended to be increased when cranberry powder was incorporated in to the diet. Activity of serum superoxide dismutase (SOD) tended to be lowered by LPS injection and declined further in cranberry powder fortified groups. Overall results indicate that dietary cranberry powder may provide appropriate antioxidants to counter the diminished antioxidant status induced by exposing hypercholesterolemic rats to LPS.
Antioxidant and Anti-inflammatory Effects of Yam (Dioscorea batatas Decne.) on Azoxymethane-induced Colonic Aberrant Crypt Foci in F344 Rats
Son, In Suk ; Lee, Jeong Soon ; Lee, Ju Yeon ; Kwon, Chong Suk ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 82~88
DOI : 10.3746/pnf.2014.19.2.082
Yam (Dioscorea batatas Decne.) has long been used as a health food and oriental folk medicine because of its nutritional fortification, tonic, anti-diarrheal, anti-inflammatory, antitussive, and expectorant effects. Reactive oxygen species (ROS), which are known to be implicated in a range of diseases, may be important progenitors of carcinogenesis. The aim of this study was to investigate the modulatory effect of yam on antioxidant status and inflammatory conditions during azoxymethane (AOM)-induced colon carcinogenesis in male F344 rats. We measured the formation of aberrant crypt foci (ACF), hemolysate antioxidant enzyme activities, colonic mucosal antioxidant enzyme gene expression, and colonic mucosal inflammatory mediator gene expression. The feeding of yam prior to carcinogenesis significantly inhibited AOM-induced colonic ACF formation. In yam-administered rats, erythrocyte levels of glutathione, glutathione peroxidase (GPx), and catalase were increased and colonic mucosal gene expression of Cu/Zn-superoxide dismutase (SOD), Mn-SOD, and GPx were up-regulated compared to the AOM group. Colonic mucosal gene expression of inflammatory mediators (i.e., nuclear factor kappaB, inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor alpha, and interleukin-1beta) was suppressed by the yam-supplemented diet. These results suggest that yam could be very useful for the prevention of colon cancer, as they enhance the antioxidant defense system and modulate inflammatory mediators.
Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells
Hwang, Joon-Ho ; Lim, Sang-Bin ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 89~97
DOI : 10.3746/pnf.2014.19.2.089
Broccoli (Brassica oleracea var. italia) florets were extracted with 80% methanol and the extract was sequentially fractionated with n-hexane, ethyl acetate, n-butanol, and distilled water. The extract and the fractions were evaluated for total phenolic content, sulforaphane content, antioxidant activity, and anti-inflammatory activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The total phenolic content and sulforaphane content of the ethyl acetate fraction (EF) were 35.5 mg gallic acid equivalents/g and
, respectively. These values were higher than those of the 80% methanol extract and organic solvent fractions. The oxygen radical absorbance capacity of the EF [
Trolox equivalents (TE)/mg] was 11-fold higher than that of the distilled water fraction (
). The EF inhibited nitric oxide release from LPS-stimulated RAW 264.7 cells in a dose-dependent manner and inhibited
degradation and nuclear factor-
activation in LPS-stimulated RAW 264.7 cells. In conclusion, the EF of broccoli florets exerted potent antioxidant and anti-inflammatory effects.
Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica
Choi, Jae-Suk ; Seo, Hyo Ju ; Lee, Yu-Ri ; Kwon, Su-Jung ; Moon, Sun Hwa ; Park, Sun-Mee ; Sohn, Jae Hak ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 98~107
DOI : 10.3746/pnf.2014.19.2.098
New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.
Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices
Pyo, Young-Hee ; Jin, Yoo-Jeong ; Hwang, Ji-Young ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 108~114
DOI : 10.3746/pnf.2014.19.2.108
Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.
Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
Eleazu, Chinedum ; Eleazu, Kate ; Aniedu, Chinyere ; Amajor, John ; Ikpeama, Ahamefula ; Ebenzer, Ike ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 115~123
DOI : 10.3746/pnf.2014.19.2.115
In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from
, while the fungal counts ranged from 0 CFU/mL to
. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (
) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (
). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (
) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples.
The Effect of Extrusion Conditions on Water-extractable Arabinoxylans from Corn Fiber
Jeon, Su-Jung ; Singkhornart, Sasathorn ; Ryu, Gi-Hyung ;
Preventive Nutrition and Food Science, volume 19, issue 2, 2014, Pages 124~127
DOI : 10.3746/pnf.2014.19.2.124
The effect of feed moisture contents (30%, 40%, and 50%) and screw speed (200 rpm, 250 rpm, and 300 rpm) on the corn fiber gum (CFG) yield and soluble arabinoxylans (SAX) content of destarched corn fiber was investigated. The CFG yields and SAX contents of extruded, destarched corn fiber were higher than that of destarched corn fiber. In extruded, destarched corn fiber, increased screw speed and decreased feed moisture contents resulted in a higher SAX contents. The maximum yields of CFG obtained from extruded, destarched corn fiber were
(30% feed moisture content) and
(300 rpm screw speed). The highest SAX content was also observed at a screw speed of 300 rpm. The results of the present study show that water extraction and extrusion combined have the potential to increase CFG and SAX yields from corn fiber.