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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 4, Issue 4 - Dec 1999
Volume 4, Issue 3 - Sep 1999
Volume 4, Issue 2 - Jun 1999
Volume 4, Issue 1 - Mar 1999
Selecting the target year
Influence of Amylose Content and Particle Size on Physicochemical Properties of Rice Flours
Kum, Jun-Seok ; Lee, Hyun-yu ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 1~5
Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.
Development of Buckwheat Bread: 3. Effects of the Thermal Process of Dough making on Baking Properties
Kim, Chang-Soon ; Lee, Seung-A ; Kim, Hyuk-Il ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 6~13
The quality of the buckwheat bread made with previously heated (
) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.
Comparison betwee Bovine Hide and Pigskin Gelatins and Preparation of Gelatin Hydrolysates
Shin, Seung-Yong ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 14~17
Bovine hide and pig skin gelatins were prepared and their molecular weight profiles were examined by SDS-PAGE. The major molecular weights of bovine hide gelatin were 220 kDa, 140kDa, and 130kDa and the weights of pigskin gelatin were 210 kDa, 135kDa and 120kDa. Also , as a typical parameter of rheological property of the gelatin , viscosities of gelatin were measured under various conditions. Gelatin hydrolysates were prepared using typical commerical proteases and their angiotensin converting enzyme inhibitory activities were examined.
Identification and Antibacterial Activity of Volatile Flavor Components of Cordyceps Militaris
Park, Mi-Ae ; Lee, Won-Koo ; Kim, Man-Soo ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 18~22
Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as
-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.
In vitro and In vivo Protein Qualities of Boiled Fish Extracts with Spicy Vegetables
Ryu, Hong-Soo ; Moon, Jeong-Hae ; Hwang, Eun-Young ; Cho, Hyun-Kyoung ; Lee, Jong-Yeoul ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 23~27
To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100
for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10
) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11
), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14
). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10
), PERs of those extracts were not higher htan those of extranct processed at high temperature.
Purification and Characterization of Novel Antimicrobial Peptide from the Skin of the Hagfish , Eptatretus burgeri
Hwang, Eun-Young ; Seo, Jung-Kil ; Kim, Chan-Hee ; Go, Hye-Jin ; Kim, Eun-jung ; Chung, Joon-Ki ; Rye, Hong-Soo ; Park, Nam-Gyu ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 28~32
A novel antimicrbial peptide , named HFS-I, was isolated and characterized from the skin of the hagfish, Eptatretus bugeri. The decapeptide with a molecular mass of 1279.5 Da was purified to homogeneity using a gel-filtration column, ion-exchange and C18 reverse-phase high performance liquid chromatograpy . The complete amino acid sequence of HFS-I, which was determined by a combination of an automated amino acid sequencing and FAB-MS, was F-P-W-W-L-S-G-K-Y-P-NH2. Comparison of the amino acid sequence with those of other known antimicrobial peptides revealed that HFS-I was a novel antimicrobial peptide. HFS-I showed a weak antimicrobial activity in vitro aganinst a broad spectrum of microorganism without hemolytic acitivity.
Antimutagenic and Anticance Effects of Buchu Kimchi
Jung, Keun-Ok ; Lee, Kyeoung-Im ; Suh, Myoung-Ja ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 33~37
The antimutagenic effects of buchu kimchi and Chinese cabbage kimchi and theri cytotoxic effects against human cancer cell line were investigated in the Salmonella typhimurium system and MTT assay, respectively. Leek and Chinese cabbage were aslo evaluated in the same system. Buchu kimchi was fermented at 15
for 4 days . Buchu kimchi samples showed somewhat higher antimutagenic effects against aflatoxin B1(AFB1) than CHinese cabbage kimchi in Salmonella typhimurium TA100 strain. There was no difference onthe antimutagenic activity according to the length of fermentation . Leek exerted stronger antimutagenicity against AFB1 than Chinese cabbage in the Ames assay. In MTT assay, 6-day fermented buchu kimchin revealed the highest cytotoxicity against AGS human gastric adenocarcinoma cells in which 62% and 82% of the inhibition were observed wiht the addition of 100ug, 400ug/well, respectively. Buchu kimchi samples caused 60~70% inhibition on the proliferation of HT-29 at 400ug/well. Leek exhibited higher antiproliferative effect against both AGS cells and HT-29 cells than Chinese cabbage in MTT assay. From these results, it is considered that buchu kimchi has stronger antimutagenic and in vitro anticancer effects than Chinese cabbage kimchi and the high inhibition rate of buchu kimchi probably results from leek, the major ingredient of buchu kimchi .
Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis
Kim, So-Ja ; Jung, Keun-Ok ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 38~42
Antimutagenic effects of 5 kinds of kochujang(Korean red pepper soybean paste) samples compared with doenjang(Korean soy paste) were studied using the Ames test with Salmonella typhimurium TA100 and the SOS chromotest, with E. Coli PQ37. Th eantimutatenic effects of methanol extracts from red pepper powder and meju(fermented soybean) powder, the major ingredients of the kochujang,were also evaluated for the mutagenicity of aflatoxin B1 (AFB1) in the Ames assay. The methanol extracts from the kochujang samples showed lower antimutagenicities than those of doenjang against AFB1 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in the Ames assay. Traditional kochujang I and II exhibited strong antimutagenic activity against AFB1 and MNNG. The traditional kochujang samples against MNNG were aslo observed in the SOS chromotest system with the same fashions as shown in the Ames mutagenicity test. The methanol extracts from meju powder had the strongest inhibitory effects on mutabenicity induced by AFB1, however, those form red pepper powder showed lower inhibition rate than kochujang. These results suggest that traditional kochujang exhibit higher antimutagenic acitivity than the commercial variety, and that meju powder seems to be one of the major antimutagenic components in kochujang.
Taurine Possesses In vitro Antimutagenic Activity Comparable to Major Antioxidants
Sung, Mi-Kyung ; Jeon, Hye-Seung ; Park, Taesun ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 43~46
Taurine is known to suppress oxidant-induced tissue injury by stabilizing biomembrane and scavanging free radicals. The purpose of this study was to determne the antioxidative and antimutabenic acitvities of taurine, ad to compare those acitivities with major antioxidants. For the measurement of antioxidative capacity, 0.05 , 0.1,0.5 and 1.0mg/ml of taurine, L-Ascorbic acid, alpha-tocopherol, and BHT (dibuty hydroxiy toluene)were prepared and tested for their ability to donate electrons to DPPH (1,1-diphenyl-2-picryl-hydrazyl). Antimutagenic acitivity was examined using the Ames salmonela test system at concentrations of 600, 900 and 1200ug/ml. Results indicated that taurine possesses electron-donating capacity, however, the degree of donation was very weak compared to the major antioxidants tested. However, taurine was evaluated as a potent mutation suppressor. Antimutagenic capacity was in increasing order BHT>taurine>L-ascorbic acid>alpha-tocopherol at concentrations of 600 and 900ug/ml. There was a dose-dependent increase in antimutabenicity of these compounds , however, antimutagenity of the 900ug taurie/plate was not significantly differently from that of 1200ug taurine/plate. These results indicate that taurine effectively suppresses the mutagenicity of AFB1 without noticeable elelctron donating ability.
Hepatic and Renal cysteine Sulfinic Acid Decarboxylase Activities in Cats Fed Different Levels of Dietary Protein and Taurine
Park, Taesun ; Quinton R. Rogers ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 47~51
In order to evaluate the dietary regulation of cysteine sulfinic acid decarboxylase (EC 126.96.36.199) in cats, acitivity and protein content of CSAD were assessed in the liver and kidney of cats fed different levels of dietary protein, with and without taurine. Four groups of cats were fed one of the follow diets for 5 weeks ; 20% protein and taurine- free diet(LP0T) ; 20% protein and 0.15% taurine diet(LPNT) ; 60% protein and taurine-free diet(HP0T); and 60% protein and 0.15% taurine diet (HPNT). CSAD activity was determined in the liver and kidney of cats by measuring 14C2 released form [1-14C]-L cysteine sulfinic acid. CSAD protein was quantified using an immunochemical method. CSAD activity was extremely low in cat tissues, among which kidney showed the highest activity which was 0.118
0.050, and 0.377
0.056 nmol.min-1.mg soluble portein-1 iin animals fed LP0T and HP0T, respectively. Even though renal CSAD protein content was 18~55% of the hepatic CSAD protein content, renal CSAD acitivity was 1.3~6.5 times of the hepatic CSAD activity . Renal CSAD acitivities of cats fed 60% protein were about 1.6~3.2 times those of animals fed 2.% protein , and hepatic CSAD activity was not significantly affected by the dietary level of protein. Taurine depletion significantly elevated both hepatic and renal CSAD activities above the values for cats having normal taurine status most probably as an adaptive response.
In vivo Antioxidant Effects of Aralia elata Seemann Ethanol Extract Administered with Benzo(
Nam, Sang-Myung ; Chung, Cha-Kwon ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 52~56
This study has examined the effects of Aralia elata Seemann ethanol extract on antioxidant enzyme systems inrats along with benzo(
) pyrene(B(a)P) administration . The ethanol extract of Aralia elata Seemann (50mg/kg body wt.) was fed to rats for 4 weeks by stomach tubing. The extract administration increased antioxidant activities of glutathione sulfur transferase(GST) comparing to the control. also total superoxide dismutase(SOD) and Cu, Zn-SOD activities were stimulated. Catalase activities were increased by 50% with the extract feeding compared to the control . Combined administration of B(
)P and the extract increased GST activity in B(
) P group. Although total SOD acitivity was decreased , Cu, Zn-SOD was greately increased from 0.10unit to 0.18 unit and catalase activity also was increased compared to the group of B(
) P. GST activity in CLE group was 1.32 unit, increased by 33% comparing to the group CL of 0.99unit. Cu, Zn-SOD and catalase activities in thegroup fed high fat and ethanol extracts were increased by 25% and 39%, respectivley comparing to the group of high fat. In addition , total SOD was decreased but, Cu, Zn-SOD acitivity was increased from 0.09 unit to 0.18unit. Catalase activity was 76.05 unit in the group of B(
) P and extract comparing to 65.26 units in B(
)P group. Serum
-tocopherol of rat was markedly increased by theextract. Administration of B9
-tocopherol levels in the serum, on the other hand, lard in the diet increased
-tocopherol levels in the serum. The above results indicate that Aralia bud exerts antioxidant functions in vivo against B(
)P. Further research may be necessary for the identification fo the biologically active material.
Antioxidant vitamins and Lipid Peroxidation in Patients with Type 1 Diabetes Mellitus
Lee, Yeon-Kyung ; Jang, Hyun-Sook ; Kim, Bo-Wan ; Kim, Heung-Sik ; Kwon, Chong-Suk ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 57~61
It has been postulated that oxidative stress may be increased and antioxidant defenses reduced in diabetes patients. Twenty-four patients with type 1 diabetes melitus (DM) (12.8
1.7 years) and 24 nondiabetics (12.5
2.1 years) were included in this study. Serum total cholesterol and LDL -cholesterol levels were significantly higher in diabetic than in nondiabetic control subjects, but serum levels of triglyceride , retinol , tocopherol, and
-carotene were significantly lower. Both
carotene and tocopherol levels inversely correlated with HbAlc, suggesting perhaps that low serum antioxidant level enhance theglycosylation of hemoglobin. Subjects with type 1 DM had lipid peroxide levels similar to those of nondiabetics control subjects, suggesting that per-oxdation of circulating lipid is not increased in uncomplicated diabeteics. The correlation between antioxidants and serum lipids were as follows ; retinol and LDL (r--0.36, p=0.019) ; retinol and total cholesterol(r=-0.35, p=0.020), tocopherol and LDL(r=-0.47, p=0.002) ; tocopherol and cholesterol (r=-0.49, p=0.001) ;
-carotene and LDL (r=-0.51, p=0.001). Overall , the results of this study were that serum lipid peroxide in patients with type 1 DM was similar to those of control subjects and antioxidants such as retinol, tocopherol and
-carotene were lower than those of nondiabetic cotnrol subjects, and negatively correlated with serum total cholesterol and LDL-cholesterol.
A Study on the Status of Antioxidant Vitamins and Serum Lipids in Korean Adults
Jang, Hyun-Suk ; An, Kyung-Choon ; Kwon, Chong-Suk ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 62~69
The present study was aimed at investigating whether there are sex-related differences in serum levels of lipids, retinol ,
-tocopherol and ascorbic acid in Korean adults. Serum levels of antioxidant vitamins and lipids were determined algon with anthropometric measurements in 53 healthy male subjects with mean age 42.7
12.2 years and 44 female subjects with mean age 46.7
10.3 years. from Taegu in Korea. BMI and W/H ration of the men were 22.66
0.04 and those fo thewomen were 23.36
0.05 respectively. Systolic and diastolic blood pressures were 121.67
12.4 in the men and 123.1
17.5 , 78.8
10.9 in the women respectively. Average serum levels of total cholesterol, LDL-and HDL-cholesterol and triglyceride were 165.8
10.5 and 110.2
57.8mg/dl in the and 169.1
8.6, and 85.2
37.7mg/dl in the women respectively. Thirteen percent of menans thirtyeight percent of women had LDL-cholesterol over 130mg/dl. Serum levels of retinol,
tocopherol, ad ascorbic acid were 43.25
63.25ug/dl in the men and 31.80
6.12, an d144.99
89.87ug/dl in the women respectively. Serum vitamin E showed positive correlations with total cholesterol and LDL-cholesterol and triglyceride.
Screening of 3-Hydroxy-3-Methylglutaryl-Coenzyme a Reductase Inhibitors in vitro and Its Application to Pullets
Yeom, Keum-Hee ; Hwang, Suk-Yeun ; Lee, Kyung-Woo ; Woo, Moon-Sook ; Park, Sun ; Min, Dae-Gyu ; Lee, Bong-Duk ; Sung, Chang-Keun ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 70~74
The primary objective of these studies was to screen the materials showing inhibitions of HMG-CoA reductase in vitro. The secondary objective was to determine the effect of garlic, lovastatin and copper on cholesterol concentrations in plasma. liver and brease muscle of pullets. In experiment 1, the degree of inhibition of the selective samples on HMG-CoA reductase activity was determined in vitro. The inhibition rate of water soluble garlic extracts, lovastatin and copper to HMG-coA reductase activity were 51.3%, 87.5%, and 82.0% respectively . In experiment 2, control diet (basal diet), garlic powder (3% in diet) , lovastatin (300mg/kg of diet) and copper(200mg/kg of diet) were fed to pullets in order to investigate the changes of cholesterol concentration in plasma and tissues. Plasma total cholesterol , and LDL-cholesterol were significantly reduced in pullets fed a diet containing 3 % garlic powder. However, coper significantly increased total cholesterol compared to controls and lovastatin did not affect plasma chholesterol concentration . Total cholesterol inlover and breast muscle inpullets were not affectedb y adding cholesterol lowering materials to the diets. The data suggests that it is not easy for HMG-CoA reductase inhibitors to reduce cholesterol levels in the body due to complication in cholestrol metabolism . However, garlic administration can lower the levels of plasma cholesterol in pullets.
Species Difference in the Inhibition of Alcoholdehydrogenase by cArnitine and Acetylcarnitine
Cha, Youn-Soo ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 75~78
Acetylcarnitine, a metabilite of carnitine, has been porven to be a potent inhibitor of ethanol oxidation in hepatocytes. It inhibits the activity of alcohol dehydrognase (ADH), but not the microsomal ethanol oxidizing system. which was significatly inhibited by acetylcarnitine at NAD ; acetylcarnitine
1. the main objectives of his study were to ascertain the interaction between acetylcarnitine and NAD on ADH activity and to elucidate whether different species have different effects. Tehpost-mocrosomal supernatant (PMS) was prepared from normal rat, guinea pig, mouse and broilers by differential centrifugation . Horse and yeast ADH were purchased from the Sigma Chemical Co. Prepared and purchased ADH are used for determination of ADH activity in the presence or absence of carnitine and acetylcar- nitine. Binding studies showed that acetylcarnitine did bind to ADH in a dose realted manner when low NAD ; acetylcar- nitine ratio was provided. It was found that the inhibitionof ADH activity occurred only when NAD concentration was less than the inhibitor concentration . Crystalline and crude ADH preparation from different vertebrate species wer inhibited by acetylcarnitine, whereas the yeast ADH was not affected by acetylcarnitine.
Potentiometric Determination of L-Malate Using Ion-Selective Electrode in Flow Injection Analysis Syste
Kwun, In-Sook ; Lee, Hye-Sung ; Kim, Meera ;
Preventive Nutrition and Food Science, volume 4, issue 1, 1999, Pages 79~83
A potentiometric biosensor employing a CO3-2 ion-selective electrode(ISE) and malic enzyme immobilization in al flow injection analysis (FIA) system was constructed. Analytical parameters were optimized for L-malate determination . The CO3-2 -ISE-FIA system was composed of a pump, an injector, a malic enzyme (EC188.8.131.52) reactor, a CO3-2 ion-selective electrode, a pH/mV meter and a recorder. Cofactor NADP was also injected with substrate for theenzyme reaction into the system. Optimized analytical parameters for L-malate determination in the CO3-2 ISE-FIA system were as follows ; flow rate, 14.5ml/hr ; sample injection volume, 100ul; enzyme loading in the reactor, 20 units ; length of the enzyme reactor , 7 cm ; tubing length form the enzyme reactor to the detector as a geometric factor in FIA, 15 cm . The response time for measuring the entire L-malate concentration range (10-2 ~10-5 mol/L ; 4 injections )was <15minutes . In this CO3-2 -ISE-FIA system, the potential differences due to th eformation of CO3-2 by the reaction of malic enzyme on L-malate were correlated to L-malate concentration in the range of 10-2 ~10-5mol/L ; the detection limit was 10-5 mol/L. This potentionmetric CO3-2 ISE--FIA system was found to be useful for L-malate measurement.