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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 3, Issue 4 - Dec 1998
Volume 3, Issue 3 - Sep 1998
Volume 3, Issue 2 - Jun 1998
Volume 3, Issue 1 - Mar 1998
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Property Characterization and Lipid - Compositional Analysis of Lipid Granules Isolated from an Oleaginous Yeast Rhodotorula glutinis
Ham, Kyung-Sik ; Rhee, Joon-Shick ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 211~215
Preparative isolation of lipid granules from Fhodotorula glutinis, which has been studied for long time to produce edible lipids, was carried out by flotation method in Ficoll-Linear density gradient. When the isolated lipid granules were suspended in a series of solutions containing varying concentration of osmotic stabilizer (sorbitoal and mannitol) ranging from 0.8M to 0M, the lipid granules appeared to be disrupted at a concentration between 0.8M and 0.7, and again at a concentration below 0.1M, suggesting that lipid granules have a membraneous structure and that at least two types of lipid granules are present. Compositional analysis of lipids from lipid granules revealed that lipids are composed mainly of neutral lipids (87.8% of total lipids), predominantly as triacylglycerols (71.89%). Marked differences were observed inphospholipids between lipids of lipid granules and those of whole cells . The major components of phospholipids in lipid granules and inwhole cells are phosphatidylcholine(38.6%) and phosphatidylserine(42.8%), respectively. In addition, significant differences were also observed in the fatty acid composition of phospholipids. As phospholipids are important structural components of membranes, these differences lead to the suggesting that the membrane of lipid granules may be distinct functionally and structurally from other membranes of yeast cells. The major fatty acid components of neutral lipidss of whole cells and lipid granules are palmitic , oleic and linoleic acid. However , degreeof fatty acid unsaturation of neutal lipids of lipid granules was much lower than that of neutral lipids of whole cells.
Lipoxygenase Inhibitor from Defatted Nutmeg Seed
Kim, Hyo-Jin ; Chung, Shin-Kyo ; Park, Sang-Won ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 216~220
Lipoxygenase inhibitory acitivity of the methanolic extract of 60 different kinds of plant seeds was determined by a spectrophotometric method using a soybean lipoxigenase(SLO) and linolenic acid. Among the extracts examined, the methanolic extract of nutmeg(Myristical fragrans)seed showed the most potent SLO inhibitory activity. To isolate SLO inhibitor, hence, the defatted methanol extract was further partitioned with ether, ehtylacetate , and n-butanol , stepwise. The ether souble fraction was successively chromatographed on silica gel, Sephadex LH-20 and preparative TLC. Three phenolic compounds were isolated , and one of them showing a strong SLO inhibition activity was identified as a 2,6-dihydroxy-9-(3', 4', -dihydroxyphenyl)nonylphenone (IC50a=0.39
/ml) by 1H-& 13C0NMR, IR, and MS spectroscopy.
Formation of Chitin Oligasaccharides during Long fermentation of Toha-jeot(Salt-Fermented Toha Shrimp)
Park, Bock-Hee ; Park, Won-Ki ; Kim, Hee-Kyung ; Park, Young-Hee ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 221~224
Toha-jeot, salt-fermented Toha shirmp(caridina denticulata denticulata DeHAAN) is a traditional fermented food in Korea. Samples of Toha-jeot used in the present study were a low-salt group of 15% sodium chloride(L), a high-salt group of 23% sodium chloride(H), a 50% conventional soybean sauce group(S), a low-salt group contraining 2% wheat bran (W2%-L) , a high -salt group containing 2% wheat bran(W2%-H), a low-salt group containing 4% wheat bran(W4%-L)and a high-salt group containing 4% wheat bran (W4%-H). These seven groups were refrigerated at 4
and then taken out for analysis at theree month intervals. We investigated the functional components of Toha-jeot during fermentation . Long fermentation of Toha-jeot lowered the viscosity of chitin and tended to reduce the distribution of molecular weight. THe formation of chitin oligosaccharides on the other hand, increased significantly. After nine months of fermenttion, chitin oligosaccharides(M.W. 823~1789) constituting 24.75% of Toha chitin were produced in the sample of W2%-H. During the same period, chitin oligosaccharides(M.W.1436-1879) constituting 66.30% of Toha chitin were produced in the samples of S. However, chitin oligosaccharides were not produced in Jeotsaeu-jeot made of sea-water shrimp when fermented for six months.
Formation of A L-Ascorbic Acid 2-o-
-glucoside during Kimchi Fermentation
Jun, Hong-Ki ; Bae, Kyung-Mi ; Kim, Young-Hee ; Cheigh, Hong-Sik ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 225~229
Formation of a L-Ascorbic Acid 2-O-
-glucoside(AA-2G) is a chemically stable dervative of asocrbate that shows a vitamin C acitivity in vitro as well as in vivo. We studied whether ascorbic acid(AA) and AA-2G are formed in baechu kimchi during fermentation at 4
. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbhydrate source) added baechu kimchi (WBK) and control baechu kimchi(CBK) were prepared and fermented at 4
. A substance like AA-2G was detected by HPLC from WBK fermented at 18
for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascrobate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4
instead of 18
or a different season such as summer instead of fall even if they were fermented at 18
. The pH of kimchi was decreased rapidly during the first 3 days. and then decreased slowly after 4 days when the kimchi were fermented at 18
. However, there were slight changes of pH in both CBK and WBK feremented at 4
days. Therefore, the AA-2G -forming activity in kimchi seems to be correlated with the formentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.
Microbiological Characteristics and Volatile Components of Deastringent Persimmon Vinegar
Hur, Sung-Ho ; Lee, Ho-Jae ; Lee, Tae-Shik ; Lee, Won-Koo ; Hong, Jeong-Hwa ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 230~233
Acetic acid producing bacteria were isolated from deastringent persimmon vinegar and the major bacterium was identified using morphological and biochemical tests. Acetobacter sp. AH-1 was motile, gram negative rod with catalase positive and oxidase negative. The strain can grow up to 5 % ethanol and 2% NaCl as well as 25% glucose. Optimum temperature and pH for growth were 3
and 5.0, respectively. Volatile constituents of persimmon vinegar were analyzed by purge and trap sampling . Acetic acid adn alcohol were the largest volatile compounds quantitiatively in persimmon vinegar. Among alcohols, 20methyl-1-propanol, isoamyl alcohol and amyl alcohol were detected. Isovaleradehyde and benzaldehyde for aldehyde, isoamyl acteate, ethyl formate, propyl aceetate, and ethyl acetate for esters were likely to contribute to persimmon vivegar flavor.
Effect of Thawing Methods and Storage Periods on the Quality of Frozen Cooked Rice
Oh, Myung-Suk ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 234~240
This study attempted to determine the effect of various thawing methods and storage periods on the quality of froen cooked rice. Frozen cooked rice was thawed at four different methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature after 10 days, 30days and 90 days frozen storage. We conducted a physico-chemical analysis (moisture content, dehydration rates, degree of gelatinization, color value and texture) and sensory evalution on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage period of 90 days. However, the thawing method of pressure cooking caused high moisture content, rapid dehydration rates, and a high degree of gelatinization on the cooked rice. Thus, the desirabililty for the rice diminished becaused of the excess moisture content and the change of appearance and testure in the rice due to the high temperature. There were similiar quality characteristics to the cooked rice after forzen-thawing whether by conventional cooking or by microwave heating and just after cooking. Thawing at room temperature also caused a significant decrease in quality characteristics.
High Temperature-Cooking Effects on Protein Quality of Fish Extracts
Ryu, Hong-Soo ; Moon, Jeong-Hae ; Hwang, Eun-Young ; Yoon, Ho-Dong ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 241~247
Fish extracts were processed at high temperature (136.7 ~14
) for possible use as functional food ingredients. Raw fish meats and those hydrothermal extracts were compared with respect to in vitro and in vivo protein qualities. 95% of fat inraw meats was reduced in extracts but there were not remarkable changes in other macronutrients in freeze-dried extracts. Most of essential amino acids were decreased significantly but two times more proline and glycine were detected in extracts. High temperature cooking resulted 2.1 ~3.7 times of higher total free amino acid content infish extracts compared iwth raw meat, and taurine and glutamic acid were increased especially. Severe protein damages were occurred when invitro protein quality indices such as availblae lysine, hydrophilic browing, trypsin inhibitor formation and in vitro protein digestibility were measured on fish extracts. In vivo protein qualities were also strongly influenced by high temperature ; however rat-body-weight gain was nearly zero during PER assay, and rat PER or NPR of fish extracts were significantly lower (p<0.001) than those of cotnrol (ANRC casein) and original raw fish meats.
Effects of Transferrin on Enhancing Biological Availability of Iron
Park, In-wook ; Kim, Yun-Ji ; Seong, i-Seung ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 248~250
In this study, transferrin which is an iron-carrying glycoprotein in plasma was evaluted for its iron binding capacities(TIBC), iron solubilizing abilities, and enhancing effect of biological availbability of iron. Results of TIBC showed that 1 mg of transferrin could blind 1.28
of iron indicating that one molecule of transferrin can bind about 2 molecules of iron. Also, solubility of iorn (7.5
Fe/ml) was significantly incresed to 96.0% with addition of transferrin (5mg/ml) .When FeCl3(80
Fe/ml) was injected to iron-deficient rats by intestinal segment in situ technique, 18.4% of injected iron was absorbed wherease 48.49 and 48.76% of injected iron was absorbed with addition of 10 and 20 mg transferrin/ml , respectively.
Carnitine and Calmodulin N-Methylation in Rat Testis; Calmodulin May beInvolved in Carnitine Biosynthesis
Oh, Suk-Heung ; Cha, Youn-Soo ; Sohn, Hee-Sook ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 251~255
Rat testis known to contain all of the enzymes required for carnitine biosynthesis also contains high concentration of calmodulin, a protein which may or may not contain trimethyllysine, the major substrate in carnitine biosynthesis. The purpose of this study was to investigate the levels of carnitine and the state of calmodulin N-methylation in rat testes, and to discuss the possibility of the involvement of calmodulin incarnitine biosynthesis. Nonesterified carnitine , acid soluble acyl carnitine, and acid insoluble acyl carnitine of ra tests were 273 nmole, 62nmole, and 4 nmole/g tissue, respectively. Total carnitine level was 339 nmole/g testes tissue. Calmodulin purified from rat tests was assayed for methylation potential using N-methyltransferase from the rat testes. Rat testes calmodulin showed no 3H-methyl incorporation indicating that the calmodulin was trimethylated already by endogenous calmodulin N-methyltransferase. Amino acid composition analysis revealed that the rat testes calmodulin containd one mole of trimethyllysine per mole of calmodulin. These data suggest that testes calmodulin could provide the trimethyllysine needed for the synthesis of carnitine in the rat tests.
An Association between Menarche and Nutritional Status of Female Students of A Rural Primary School
Ro, Hee-Kyung ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 256~259
The association of menarche and nutritional status was studied in 116 female students of the 6 th grade in a rural primary school. Participants were divided into two groups based on menarcheal status. The anthropometric data showed that mean heights and weights of menarcheal group on two occasions were significantly higher than those of the other group (p<0.01). Neither hemoglobin levels nor hematocrit values for determination of anemia were not associated with menarche. Twenty four hour dietary recall revealed that young females with menarche consumed less energy and Ca compared to the other group. Ca intake was 34.8% of RDA in menarcheal group. It might be suggested that effective intervention strategies need to be developed and include education programs for nutritional needs and food sources of Ca, targeting rural residents.
Selenium Content of Infant Formulas and Estimated Intake of Infants in Japan and Korea
Yuzo Tamari ; Kim, Eul-Sang ; Lee, Kyu-Han ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 260~266
Selenium contents of infant formulas that were commerically available in Japan and Korean were determined by the method of atomic absorption spectrometry with hydrode generation. Total means of selenium contents were 45.2
22.1ng/g(n=34) in all the Japaneses formulas and 58.3
18.9ng/g(n=22) in all the Korean formulas. selecnium contents of milk-based formulas (54.7
23.2ng/g in Japan, n=20 and 64.8
12.6ng/g in Korean , n=18) were significantly higher than those of soy-based formulas (36.8
11.0ng/g in Japanes brands, n=11 and 36.4ng/g in Korean one , N=1). Based on selenium data of these formulas the selenium intakes of infants have been estimated to be about 6.6
/day and 8.1
/day in Korean by milk-based formula feeding.
Nutrient Intakes of First Generation Korean-American in Hawaii
Han, Ji-Sook ; Rachel Novotny ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 267~271
To evaluate nutrient intakes of the first generation Korean -Americans in Hawaii, a dietary survey was conducted using a food frquency questionaire which included 139 food items most often consumed among Korean foods and American foods. The questionnaire surveyed 157 first generation Korean-Americans living in Hawaii. The 66.7~81.1% of first generation Korean-Americans in Hawaii were of healthy weight. The mean percentages of calories obtained from their dietary analyses were 61% carbohydrate, 23% fat and 16% protein. The calorie distribution of their diet appeared to be similiar between older women and older men, however it was seen that men consumed a higher percent of calories from fat than women among younger subjects. The mean dietary intakes for first generation Korean-Americans exceeded recommended intakes for protein, thiamin, niacin , vitamin A, vitamin C, folacin , phosphorus and iron , but the intakes of energy, riboflavin, vitamin B6 ,vitamin E, calcium and zinc were lower than the recommended dietary allowance for Americans. Compared with other groups based on age and gender , younger men had significantly(p<0.05) higher intakes of riboflavin, phosohrous, iron and zinc, and lower intake of folacin. Older subjects consumed significantly (p<0.05) less protein, riboflavin, vitamin B6 and zinc than did younger subjects, and most of the first generation Korean-Americans in Hawaii consumed adequate levels of saturated fatty acid . The ratio , however, of polyunsaturated fatty acid to saturated fatty acid in the diet of younger men was about 0.61, much lower than the recommeded ration of 1.0 and also was significantly (p<0.05) lower than that of other subjects. Moreover, cholesterol intakes of younger men were close th the maximum recommeded level of 300mg/day.
Studies on Antimutagenic and Cytotoxic Effects of Seaweeds Protein-Polysaccharides
Lee, Yong-Kyu ; Jung, Sook-Hyun ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 272~276
Polysaccharide content in protein-polysaccharides (PPS) extracted from sea mustard, sea tangle and fusiform were 40.61, 38.42 and 52.80% , respectively. 5% of sea tangle PPS showed highest inhibitory activity on 4-nitorquinoline -1-oxide(4-NQO) against Salmonella typhimurium TA100 compared to the other seaweed PPS. 5% of sea mustard PPS showed highest inhibition ration of 62% on 2-nitrofluorene(2-NF)against Salmonella typhimurium TA98. These PPS extracts showed cytotoxic activity against human colon cancer cell (SW-480), and showed mild cytotoxic activity on human stomach cancer cell(SNU-1) and human hepatic cancer cell(HepG 2).
Screening for Korean Vegetables with Anticarcinogenic Enzyme Inducing Activity Using Cell Culture System
Kim, Su-Mi ; Ryu, Seung-Hee ; Park, Hui-Don ; Kim, Sung-Su ; Kim, Jeong-Hwan ; Kim, Jong-Sang ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 277~281
There is extensive evidence suggesting the protective role of fruits and vegetables against chemically induced carcinogenesis. We have tested the ability of a representative range of Korean vegetables to act as blocking agents against neoplastic initiation by determining the induction level of quinone reductase , an anticarcinogenci marker enzyme, in hepalclc 7 cells exposed to vegetable extracts. Among thirty vegetables tested, Arcitum lappa(Burdock), Brassica juncea (Mustard leaf), Pteridium aguilinum (Bracken) and Chrysanthemum cornoratium(Crown daisy) caused a significant induction of quinone teductase activity with a limited increase in arylhdrocarbon hydroxylase activity. Combination of crown daisy with burdock had synergistic effect on quinone reductase induction. Quinone reductase-inducing activity was found mostly in hesane and ehtylactate fractions of MeOH extract of crown daisy while it ws not quinone reductase activity in liver, kideny, lung, and small intestine, confirming the presence of potent QR inducer (s) in crown daisy. These sata suggest that some vegetables including crown daisy induced QR merits further investigation as a potential cancer preventive agent in human.
Effects of Kimchi Extracts on Interleukin-2 Production and Natural Killer Cell Activity in Mice
Kim, Kwang-Hyuk ; Kim, So-Hee ; Rhee, Sook-Hee ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 282~286
To determine the immune effect of kimchi extracts in mice, 0.5mg/day of the extracts from kimchis, which were prepared with conventionally (general kimchi)and organically(organic kimchi) cultivated ingredients, were treated orally to male BALB/c mice. Following 1, 3 and 5 weeks of treatment , the Interleukin-2(IL-2) production in the presence (con-A-stimulated )or the absence(spontaneous)of con A 95
/ml) and the natural killer cell (NK) activity of the splenocytes were measured. The IL-2 production in most of treatments with methanol extract from general kimchi were significantly higher than those of control(p<0.05).And at the 3 weeks of treatment, the spontaneous or con A-stimulated IL-2 productions from splenocytes of mice treated with it increased more than those of control group, by 2.8 and 2.2 times, respectively. However, the longer the treatment with methanol extracts from organic kimchi showed the higher the enhancing effect on the IL-2 production. The spontaneous or con A-stimulatdIL-2 productions form splenocytes of mice treated with dicholoromethyane fraction from general kimchi also increased at 5 weeks of treatment compared to those of control group, by 2.7 and 2.5 times, respectively. The natural killer cell activity of splenocytes from mice treated with methano lextracts from general kimchi for 1 ~5 weeks significantly higher than that of control goup (p<0.01). The effect of methano extracts from general kimchi was the highest at 3 weeks of treatment, as same as in the IL-2 production. The enhancing effect of methano extracts from organic kimchi on the NK cell activity was the highest at 5 weeks of treatment . The NK cell activity of splenocytes from mice treated with dichloromethane fraction from general kimchi for 5 weeks was significantly higher than those in control and 3 weeks of treatment. These results showed that the effects of kimchi extracts on the IL-2 production and the NK cell activity in mice were profound in long term of treatment (3 and 5 weeks than 1 week) . We suggest that kimchi extracts might have an immune effect in part due to its enhancing action on the IL-2 production and the NK cell activity.
Brining Property and Antimutagenic Effects of Organic Chinese Cabbage Kimchi
Park, Woon-Young ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 287~291
Brining property and antimutagenic effects of organically cultivaged Chinese cabbage kimchi (OC kimchi) and common Chinese cabbage imchi (CC kimchi) were studied. The salt absorption rate of leaves was faster than that of stems of the Chinese cabbages. Due to the large portion of leaf in organic Chinese cabbage, organic Chinese cabbage(OC) was much faster in terms of salt absorption rate than common Chinese cabbage(CC). The antimutagenic effects of methanol extracts of CC kimchi and OC kimchi were studied against aflatoxin B1(AFB1) using Ames test on Samonella typhimurium TA 100 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) using SOS chromotest. Methanol extract from 6 -day fermented OC kimchi at 15
showed 80% inhibition rate against the indirect mutage, aflatoxin B1 induced mutagenicit where as that from 6-day fermented CC kimchi at 15
showed 54% inhibition rate in the Ames test. Methanol extracts from 6-day fermented CC kimchi and OC kimchi showed 27 % and 58 % inhibition rate against direct mutagen , N-methyl-N'-nitro-N-nitrosoguanidine induced mutagenicity, respectively in SOS chormotest, thus OC kimchi exhibited higher antimutagenic activity than kimchi.
Image Analysis of Surimi Sol and Gel in Composite System
Yoo, Byoung-Seung ; Lee, Chong M. ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 292~294
Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the averge number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except of starch-incorporated surimi gel which showed maximum particle size at 6%.
Application of Irradiation Technology to Preserving and Improving Qualities of Agricultural Products
Kwon, Joong-Ho ;
Preventive Nutrition and Food Science, volume 3, issue 3, 1998, Pages 295~301
Potential applications of irradiation technology inpostharvest handling of agricultural products have been documented over the past five decades. The biological effects of ionizing radiation on food were demonstrated to have the potential both of reducing the storage losses by controlling spoilage microoraganisms, insects, to have the potential both of reducing the storge losses by controlling spoiliage microorganisms, insects, sprouting and ripening, and of improving the hygienic quality of raw and processed products. Food irradiation is recognized as a physical and cold process using gamma-rays from radioisotope sources and electron-beam from the accelerator. As one of the technologies or techniques for preserving and improving the safety of food, irradiated technology has been approved in some 40 countries for more than 200 individeual items of foods and of these about 30 countries including Korea are commerically utilizing this technology. Although limited quantities of irradiated foods are available in the market now, the proper uses of this renewed technology will offer great possibilities not only for increasing the availability of postharvest agricultural products, thereby contributing to price stabilization in the off-season, but also for reducing reliance on chemicals used for sanitary and quarantine requirements. This paper deals with biological actions of ionizing radiation and its potential applications in the agri-food industry from the international point of view.