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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
Editor in Chief :
Volume & Issues
Volume 3, Issue 4 - Dec 1998
Volume 3, Issue 3 - Sep 1998
Volume 3, Issue 2 - Jun 1998
Volume 3, Issue 1 - Mar 1998
Selecting the target year
Color Characteristics of Soybeans as Influenced by Freezing and Cooking Conditions
Lee, Jun-Ho ; Seog, Eun-Ju ; Park, Yong-Hee ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 105~110
Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4
refrigerator (control), or frozen at - 4
deep freezer for 12 hrs and then stored in 4
refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95
, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.
The Stimultaneous Determination of Phenolic Compounds by GC and GC/MS
Kim, Jong-Bae ; Park, Jyung-Rewng ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 111~118
To develop a simple, rapid and simultaneous analytical method of phenolic compounds using gas chromatography (GC) and gas chromatography/mass spectrophometer (GC/Ms), this experiment was carried out to search the retention times of capillary columns and the characteristics of fragment ions in electron impact mass spectra. Most of trimethylsilyl derivatives and underivatized phenolic compounds were separated very well on three kinds of capillary columns(HP-1), Ultra-2 and HP-35). Quantitiative determination of phenolic compounds was achieved by internal standards (p-hydroxybenzoic acid iopropyl ester, p-hydroxybenzoic acid ethyl ester). Calibration plts were linear in the investigated range, and the limits of detection were about 5 ng at split mode method. When analyzed by three columns, theseparation times were fairly constant on two nonpolar columns, but a few compounds showed slightly different separation order by the itnermediate polar HP-35 column. The important characteristic patterns of TMS derivatives of phenolic compounds on the EI/MS spectrra appeared at the base peak of [M-15]+ ion and presented at high abundance in most TMS derivatives of phenoloc compounds. [M]+, [M-CH3-COO]+, [M-Si(CH3)4]+ and [M-Si(CH3)4 -CH3]+ also observed in mass spectra of these compounds . Although several compounds have the same retention times on GC column, it might be possible to identify these compounds by the different patternsof mass frgement ions. The TMS derivatives, thus , provide additional information for identification of phenolic compounds in biological systems.
Volatile Flavor Components in Pumpking Vinegar
Hur, Sung-Ho ; Lee, Wonkoo ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 119~122
Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2
for 14 days followed by aging at 1
for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.
Fixed -bed Adsorption of Food-Related Phenolic Acids on Charocal in Single Solute System
Lee, Won-Young ; Park, Yong-Hee ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 123~127
Fixed-bed adsorption was adapted to separate phenolic acids from diluted phenolic solution. Break-through curve was obtained by nonlinear curve fitting method, and breakpoint, saturation time, and mass transfer coeffi-cient were calculated . Break point and saturation time were reached slower with
-coumaric acid than ferulic acid .The p-coumaric acid, having small molecular weight, is suposedly traveled longer pathway in characoal than ferulic acid. Fixed-bed adsorption iwht gallic acid having more hydroxyl functional group than other phenolic acids showed break point arrival and the largest saturation time. This fact means that there was bigger electrostatic affinity between gallic acid and charcoal than between other phenolic acids and charcoal.
Action on the 7S Globulin of Bacilus sp. IJ-3 Enzyme
Park, Yang-Won ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 128~132
7S globulin has been isolate from the defatted soybean meal(glycine max,. merill) by Sepharose-6B column chromatography and CM-Sephadex column chromatography. Coagulum of 7S globulin formed at a temperature of
in microbial enzyme treatment. In order to characterize the structure of the coagulum, three kinds of coagulum (enzyme-, calcium-and acid-induced coagulum)were compared througth the Scanning Electron Microscope(SEM). The network structure was found to be of two levels. First, there was an appearance on the molecular level in the form of strands. Second, there was a denser network with a fine structure.
Orthokinetic Stability of
-Lactoglubulin-Stabilized Emulsions : Effects of Protein Heat Treatment and Surfactant Addition
Hong, Soon-Taek ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 133~142
Effects of protein heat treatment and surfactant additionoo the orthokindetic stability of
-lactoglobulin-stabilized emulsions have been investigated under turbulent flow conditions. In studies on protein-stabilized emulsions, samples which had been subjected to heat treatment(i.e. the protein solution orthe emulsion) have been found to be more prone to orthokinetic coalescene than the untreated ones. The emulsions stabilized with protein heated above the denaturation temperature(i.e. 7
) showed the bigger initial average droplet size, which resulted in an increased orthokinetic coalescenece rate. The storage of the protein-stabilized emulsion at high temperature prior to the shearing experiment also made the emulsion less stable in the shear field. Interestingly. the addition of DATEM has been found to produce a substantial increase in orthokinetic stability of the heat-denatured protein-stabilized emulsion system, although Tween 20 is the opposite case.
Electrophoretic Mobility to Monitor Protein-Surfacant Interactions
Hong, Soon-Taek ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 143~151
Protein -surfactant interactions have been investigate by measuring ζ-potential of
-lactoglobulin-coated emulsion droplets and
-lactoglobulin in solution in the rpesenceof surfactant, with particular emphasis on the effect of protein heat treatment(7
, 30min). When ionic surfactant (SDS or DATEM) is added to the protein solution, the ζ-potential of the mixture is found to increase with increasing surfactant concentration, indicating surfactant binding to the protein molecules. For heat-denatured protein,it has been observed that the ζ-potential tends to be lower than that of the native protein. The effect of surfactant on emulsions is rather complicated .With SDS, small amounts of surfactant addition induce a sharp increase in zeta potential arising from the specific interaction of surfactant with protein. With further surfacant addition, there is a gradual reductio in the ζ-potential, presumably caused by the displacement of adsorped protein (and protein-surfactant complex) from the emulsion droplet surfac by the excess of SDS molecules. At even higher surfactant concentrations, the measured zeta potential appears to increase slightly, possibly due to the formation of a surfactant measured zeta potential appears to increase slightly, possibly due to the formation of surfactant micellar structure at the oil droplet surface. This behaviour contrastswith the results of the corresponding systems containing the anionic emulsifier DATEM, in which the ζ-potential of the system is found to increase continuously with R, particularly at very low surfactant concentration. Overall, such behaviour is consisten with a combination of complexation and competitive displacement between surfactant and protein occurring at the oil-water interface. In addition, it has also been found that above the CMC, there is a time-dependent increase in the negative ζ-potential of emulsion droplets in solutions of SDS, possibly due to the solublization of oil droplets into surfactant micelles in the aqueous bulk phase.
Partial Purification and Characterization of a Soluble
-Fructoguracosidase from Onion (Allium cepa)
Lee, Yong-Eok ; Yoo, Jin-Young ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 152~156
A Fructan-degrading enzyme was partially purified from onion (Allium cepa)bulbs by a combination of ammonium sufate precipitation, concanavalin-A-Affinity chromatography, and ion-exchange and gel-filtration chromatography. The enzyme hydrolyzed sucrose more effectively than inulin and was identified as a
- fructofuranosidase (invertase). The optimum pH and temperature were pH 5.5 and 35
, respectively. The enzymehydrolyzed sucrose with a Km of 1.2mM . The soluble
-fructofuranosidase is likely glycoprotein based on its ability to bind the lectin concanavalin-A. The enzyme was heatlabie, with mose activity being lost at 5
in 1 hr of incubation. The onion
-fructofuranosidase was partially inhibited by ZnCl2 HgCl2 and CuSo4.
Prevalence of Listerial spp. over Commerical Frozen and Refrigerated Foods at the Supermarket Level
Cha, In-Ho ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 157~162
As a part of investigation for listeriosis, we attmepted iolationof Listeria spp. from commerical frozen and refrigerated foods at the supermarket level. Seven strains of Listeria spp. were isolate from 6 samples (7.15) among 84 samples of frozen foods, and ten strains of Listeria spp. were also isolated from 8 samples (7.6%)_ among 105 samples of refrigerated foods at the supermarkets in Pusan area. From a total of 189 commerical foods, the number of isolated Listeria spp. and ratio were 6 strains(3.25) of L. grayi, one strain (0.5%) of L. welshimeri, 6 strains (3.2%) of L. innocua and 4 strains (2.15) of L monocytogenes. Listeria spp. isolates except L. monocytogenes did not show
-hemolysis on blood agar and positive reaction in CAMP test with Staphyloccccus aureus. In the antibiotic susceptibility,most isolates of Listeria spp. were susceptible to 12 antibiotics such as ampicillin , cephalotin, penicillin, amikacin, gentamicin, erythromycin, kanamycin, vancomycin, tobramycin, carbenicillin , tetracycline and trimethoprim /sulfamethoxiazole. Four strains of L. monocytogenes were susceptible to ntibiotics used in this study except nitrofurantio. The serotype of 3 strains and one strain of L. monocytogenes were classified into Listeria O serotype 1 and 4, respectively.
Effects of Indole Oligomers Induced from Indole-3-carbinol on the Growth of MCF-7 Breast Cancer Cells
Kang, Kap-Suk ; Leonard F. Bjeldanes ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 163~168
Inhibitory effect of indole oligomers induced from indole-3-carbinol(I3C) on the growth of breast cancer cells was studied. We gernerated the reaction mixtures (RXM) at ambient temperature by treating a stirred aqueous solution of I3C (typeically 0.25ml) at a concentration of 12
mol/ml) with hydrochloric acid (typically 28
l of a 1 mmol/ml solution). RXM was fractionated by the column chromatography. The fractions with similar UV-pattern were further fractionated by HPLC and 3.3'-diindoylmethane (DIM) and other indole oligomers were identified. I3C, RXM, and it derived indole compounds were added to MCF-7 cells and cultured in the presence of 10-7M estradiol for 7 days. the growth-inhibitory effect of I3C and DIM on the growth of MCF-7 cell was very strong. The synthetic DIM also revealed antiproliferative effect on MCF-7 cel. The fractions containing high DIM content (77%), were most effective in inhibiting MCF-7 cell growth induced by estradiol. With these results, we suggest that I3C and DIM might have anticarcinogenic effect on the breast cancer.
Antimutagenic and Anticarcinogenic Effects of alginic Acid Extracted from Sporophyll of Sea Mustard
Cho, Eun-Ju ; Rhee, Sook-Hee ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 169~174
Antimutagenic and anticarcinogenic effects of alginic acids extracted from sea mustard(SM) and sporophyII of sea mustard(SSM) were studied by Salmonella typhimurium assay system and cytotoxicity and transformation tests using C3H/10T1/2 cells, respectively. alginic acid-SM andalginic acid-SSM showed antimutagenic effects on aflatoxin B1(AFB1)and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in Salmonella typhimurium TA100 strain. The antimutagenic effect showed concentration dependent manner. At the 2.5mg/plate concentration , alginic acid-SSM exhibited 92% antimutagenicity against AFB1 ,while alginic acid-SM revealed 54% antimutagenictity ,s howing effectiveness of the alginic acid-SSM for the antimutagenicity. Alginic acidSSm also significantly decreased the cytotoxicity induced by 3-methylcholanthrene(MCA) and MNNG in C3H/10T1/2 cells (p<0.05). The type II and type IIItransformation foci formation by MCA and MNNG were also decreased when the alginic acid-SSM was treated, indicating that the alginic acid -SSM reduces the carcinogenesis induced by these carcinogens. The MCA-treated culture produced 10.5foci of type II +III in C3H/10T1/2 cells, however, MCA + 0.2mg/ml alginic acid-SSM treated culture formed only 1.8 foci of the types II + III in C3H/10T1/2 cells, however , MCA+0.2mg/ml alginic acid -SSM treated culture formed only 1.8 foci of the types II+ III(p<0.05). While MNNG-treated culture formed 13.0 foci, MNNG + 0.2mg/ml alginic acid -SSM treated one produced 3.0 foci of type II+III(p<0.05). These results suggest that alginic acid-SSM can effectively prevent the mutagenicities and also decrease cytotoxicity and transformation induced by some carcinogens.
Nutritive Value and Functional Properties of Protein Concentrate Fractionated from Chrysanthemum Flowers
Park, Nan-Young ; Park, Yong-Jin ; Kwon, Joong-Ho ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 175~179
Some functional properties and nutritive value were determined for the protein concentrated fractionated from chrysanthemum flower in orer to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentration (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbhydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, follwoed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids(E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lwoer than that of casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.
A New Regression Equation of pH Drop Procedure for Measuring Protein Digestibility
Ryu, Hong-Soo ; Hwang, Eun-Young ; Lee, Jong-Yeoul ; Cho, Hyun-Kyoung ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 180~185
A regression equation was proposed for predicting protein digestibility using pH drop and free amino acid content. Results were compared with those determined by the pH drop method of Satterle et al. and with apparent in vivo digestibility in rats. Measurd free amino acid content prior to four enzyme digestion had an influence on calculating digestbiilty . Results from new equation correlated more highly (r=0.8434, difference average=2.304) with in vivo digestibility than the results of pH drop method (r=0.7603, difference average=10.099).
The Prevalence of Obsersity and Nutritional Status in Adult Women Who Exercise Regularly
Hwang, Hye-Sun ; Park, In-Seon ; Oh, Seung-Ho ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 186~192
This study was conducted to investigate the relationship among prevalence of obesity, nutritional status and factors related to obesity of women who exercise regularly. The subjects of this study were 100 women who have been exercising regularly for more than 6 months. They were mostly housewives ages 24 to 63 years and had graduated middle or high school. Their average income was form 700 to 1,500 thousand won per month and most of them had 2 r 3 children. They sleep usually 6~8 hours a day. Most of physical indices of obesity were increased progressively with age. Among them , weight (61.5
1.4kg), subscapular (16.3
1.4mm) and abdomen(31.4
1.2mm) skinfold thickness were higher in 50 years than in others. BMI after exericse was decreased compared with BMI before exericise. WHR was 0.82 in 40 years and 0.85
0.01 in 50- to 60- year-old group. The percentage of body fat increased with advancing years and the highest values were shown in 50 - to 60-year old group (skyndex value : 38.6
0.6, BIA value : 28.7
0.8<0.05). The prevalence of obesity was measured by bioelectrical impedance fatness analyzer (BIA), obdy mass index (BMI) and skinfold thickness were 17.0%, 24.0% and 78.0% respectively. Most subjects were in good nutritional status, but in the subjects aged 24~49, energy (89.3%), iron (93.3%) and vit. A (97.4%) intake were slighltyl lower than the RDA. Energy intake was slightly insufficient tot he 50-63year old subjects (88.6%) compared with RDA. It seemed that they restricted calorie intake for the weight control. The energy percentage of carbohydrate, fat and protein was 65 : 20 : 15, the result of which came closed to the recommended calorei composition. There were positive correlations between obesity and other variable such as age. number of childeren and physical indics.
Dietary Fiber Reduces Benzo[a]pyrene Hydroxylase Induced by Dietary Benzo[a]pyrene
Kwon, Chong-Suk ; Jang, Hyun-Sook ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 193~197
This study was conducted to determine if dietary fiber would reduce exposure of the tissues to dietary benzo[a]pyrene(BP) , a well-known carcinogenic polycyclic aromatic hydrocarbon, as evaluated by benzo[a]pyrene hydroxylase (BPH) activity. The effects of three different sources of dietary fiber(pectin, polydextrose, and clellulose) on BPH activity were studied using Sprague-Dawley rats. In this study, male rats were fed a fiber-free purified diet for 7 days, whereupon they were switched to experimentla diets for 48h. After 48h, their liver, stomach , small intestinal mucosa and large intestinal mucosa were assayed for BPH activity. Thissues exposed to benzo[a]pyrene(400mg/kg diet, fiber-free) showed significant increse in the activity of BPH ; 27 times in liver, 7 times in stomach, 18 times in small intestinal mucosa and 3 times in large intestine. The inhibition in BP -induced BPH activity by dietary fiber in liver, stomach and small intestinal mucosa was observed in the decreasing order : 10 % perctin > 10% polydextrose >5 % polydextrose > 10% cellulose. Decreased BPH induction indicates that soluble dietry fibers, especially pectin and polydextrose in this study, protect the tissues of digestive system from exposure to BP.
Fingerprinting of Rice Genomes Using PCR with Arbitrary Primers
Park, Kyong-Hee ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 198~202
The arbitrary primed polymerase chain reaction (AP-PCR) has been used to detect the genetic alternations in the related species. Simple and reproducible fingerprints of complex genomes can be generated using single arbitrary chosen primers and the PCR. The technique was applied to the Oryza species and characterized the relationship among three cultivars of rice species based on theresult of genomic DNA fingerprints. The results indicated that the polymorphism revealed in rice strains and the differences in the PCR product pattern could be represented for each strainis. There was many variationsin the PCR product pattern between cv. Dongin(japonica type)and cv.Hyangdo (indica type), and our chosen AP-primers can ge as markers for strain identification and verfication.
Physical Methods for the Identification of Irradiated Food
Yang, Jae-Seung ; Lee, Hae-Jung ;
Preventive Nutrition and Food Science, volume 3, issue 2, 1998, Pages 203~209
The development of methods for the identification of irradiated foods helps enforce national and international regulations on labelling to ensure the consumer's free choice to buy irradiated or unirradiated foods. and the availabilityof such methods may assist the promotion of international trade in irradiated food products and help prevent abuse of the technology. A number of approaches to determine the physical , chemical, microbiological and biological changes that occur in foods treated with ionizing radiation have been studied. However no single method is universally applicable. Among physical measurements, the leading methods of indentification are electron spin resonance (ESR) spectroscopy and thermoluminescence(TL). ESR is an established non-destructive method for the analysis of free radicals from their traps and TL is the emission of light from irradiated mineral extracts by heating. Viscosity of carbohydrate polymers by causing chain breaks by irradiation, measuring the impedance of potatoes and detection of gases produced radiolytically are promising techniques for identification purposes. Irradiated water-containing foods show significant supercooling when monitored with a differential scanning calorimeter (DSC), which can be applied to identifying irradiated ones.