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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 4, Issue 4 - Dec 1999
Volume 4, Issue 3 - Sep 1999
Volume 4, Issue 2 - Jun 1999
Volume 4, Issue 1 - Mar 1999
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Method for Rapid and Accurate Measurement of Chitosan Viscosity
No, Hong -Kyoon ; Samuel P. Meyers ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 85~87
A simple and rapid method to estimate the viscosity of chitosan using laboratory pipettes was developed. The voscosities of nine different chitosan samples, prepared ini 1 % acetic acid at a 1% concentration , were measured with a standard viscometer. Prior to measurement of flow time of 1% chitosan solution with a pipette, twelve pipettes were assorted into three groups with flow times of 4, 5 and 6 sec after measuring passage of 9 ml of 1% acetic acid througth a 10 ml pipette. With each group of pipettes. flow time of 1% chitosan solution was determined by measuring the delivery time of 5 ml of the 10ml solution through a 10 ml pipette. Results of regression analyses revealed high linear relationship(R2=0.9812, 0.9663, and 0.9754) between viscosities calculated with a viscometer and flow times measured with 4, 5 or 6 sec group pipettes. The viscosity of chitosan could be readily and accurately estimated from these linear regression equation by measuring flow times based on pipette delivery.
Aroma Components of Chicory (Cichorium intybus L.) Te and Its Model System
Park, Sung-Hee ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 88~91
Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carried out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentration extracts from chicory tea and model system were analyzed and identified by gas chromatography(GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, thrimethyl pyrazine, 3-ethyl-2-5-dimenthyl pyrazine, 5-ethyl-2-3-dimenthyl pyrazine, and 2-acetyl-3-methy pyrazine and pyrroles including acethl pyrrole and formlyl pyrrole ; and furans including furfural , acetyl furan, 5-methyl furan, 5-methyl furfuralm, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2, 5-dimetyl pyrazine, 2, 6-dimethyl pyrazine and trimethyl pyrazine.
Antioxidant Activity of Herbal Teas Available on the Korean Market
Takako ; Lee, Kyeoung-Im ; Hiroshi Kashiwagi ; Cho, Eun-Ju ; Chung, Hae-Young ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 92~96
The effects of aqueous extracts from Korean commercial teas on excessive free radicals were examined utilizing spin trapping, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical and lipid peroxidation. A potent scavenging effect of green tea and oriental senna tea was dound using sipin trapping. The most effective teasagainst the DPPH radical was green tea, followed inorder by pine leak tea, Chinese gutta percha tea and orietnal senna tea. Similar to the effects of DPPH radical , green tea, pine leaf tea, Chinese gutta percha tea and oriential senna tea had an inhibitory effect on lipid peroxidation. These findings predict that Korean tea is a promising material for scavenging free radicals, and for curing diseases related to free-radical reactions.
Antimicrobial Activity and Characterization of Volatile Flavor EXtracts from Agastache rugosa
Song, Jong-Ho ; Kim, Min-Ju ; Kwon, Kyuk-Dong ; Lee, Won-Koo ; Park, In-Ho ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 97~102
Antimicrobial activity and chemical composition of volatile flavor extracts from Agastache rugosa were investigated. The volatile flavor extracts were obtained from leaves and stems of Agastache rugosa by simultaneous distillation extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion and broth dilution methods against several microorganisms of Bacillus cereus, bacillus megaterium, Bacillus subtilis, Corynebacterium xerosis, Staphylo coccus aureus, Staphylococcus epidermidis, Agrobacterium rhizogenes , Agrobacterium tumefaciences, Enterobacter cloacae, Escherichia coli, Salmonella typhi, Vibrio parahaemolyticus, Candida utilis and Saccharomyces cerevisiae. Volatile flavor extractsfrom leaves have strong antimicrobial activity against C.utilis and S.cerevisiae. When 0.12% volatile flavor extracts from fresh leaves were included in the medium, lag phase of C. utilis was extended 6 hr and that of S.utilis and S.cerevisiae was extended 2hr. Further analyses were performed to elucidatethe effective component of the extracts. The major component of volatile flavor was estragole, a phenolic compound. Minor components were determined to be terpenes , alcohols, acids , esters, ketones and aldethydes.
Accelerating Effect of Squid Viscera on the Fermentation of Alaska pollack Scrap Sauce
Kim, Sang-Moo ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 103~106
Fish sauce is a liquid form of salt-fermented fish and has played an important role in Korean dietary life. Fish sauce was manufactured by utilizing Alaska pollack scrap from Himedara(seasoned and dried Alaska pollack tail) processing . In addition, the effects of squid viscera as a fermentation enhancer were also evaluate.Ph of Alaska plllack scrap sauce with squid viscera was lower than that of control over the entire fermentation process. Squid viscera acceleraged the production of amino-nitrogen, VBN , TBA and free amino acids, and the degradation of IMP and Inosine. The addition of squid viscera and koji at 5% concentration, respectively , also accelerated the digestion of Alaska pollack scrap and was similar to the results of squid viscera at 10% concentration.
Inhibitory Effects of Kimchi Extracts on the Growth and DNA Synthesis of Human Cancer Cells
Hur, young-Mi ; Kim, So-Hee ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 107~112
Effect of solvent extracts and juice supernatants from kimchis on the growth of various human cancer cells was studied, comparing with the actions on the normal cells. Inhibitory effect of kimchi extracts on[3H] thymidine incorporation n cancer cells was also investigated. The methanol extract, hexane extract and methanol soluble fraction (MSF) of 3-week fermented kimchi did not have growth inhibitory effect on Ac2F rat normal liver cells at the concentrations of 0.5~2%. However, marked decrease in the growth of AGS human gastric cancer cells was shown by the treatment of those extacts. The juice from the kimchi samples also suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells. Especially, the juice of 3-week fermented kimchi exhibited the strong growth inhibitory effect in MG-63 human osteosarcoma cells. At the photomicrographs, growth inhibition and morphological change of the cells treated with kimchi juice were observed. And the solvent extracts of 3-week fermented kimchi suppressed the growth of cancer morethan the extracts or juices from fresh and 6-week fermented kimchi. When AGS human gastric cancer cels were treated with the extracts of 3-week fermented kimchi, [3H] thymidine incorporation in the cells also decreased. These results showed that kimchi extracts and juices had growth inhibitory effects on human osteosarcoma, leukemia and gastric cancer cells, but had no toxicity to the normal cells. We suggest that kimchi might have anticancer effect in part due to inhibition of the growth and DNA synthesis of cancer cells.
Anticancer Effects of Organic Chinese Cabbage Kimchi
Park, Woon-Young ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 113~116
The anticancer effect of methanol extracts from common Chinese cabbage kimchi(CC kimchi ) and organically cultivated Chinese cabbage kimchi (OC kimchi) was studied on the cell growth, MTT assay and SRB assay using AGS human gastric cancer cells. Methanol extracts from CC kimchi and OC kimchi exhibited the anticancer activites in vitro and in vivo. Methanol extract from 6 day-fermented CC kimchi and OC kimchi inhibited the growth of AGS cells by 55.2 and 60.7% , respectively. At MTT assay an dSRB assay, 6 day-fermented OC kimchi showed higher inhibition rate (MTT : 42%, SRB : 61%) than 6 day-fermented CC kimchi(MTT : 33%, SRB : 52%). Methanol extracts from 6-day fermented CC kimchi and OC reduced the tumor formation and prolonged the life span of sarcoma-180 cell injected Balb.c mouse. OC kimchi treated group resulted in the smaller tumor weight of 4.58
0.32g compared th the CC kimchi group of 5.40
0.78g and the control group of 7.50
0.54g and OC kimchi treted group (25.3 days) lived longest among control (20.2days ) and CC kimchi(23.5days) treted groups.
Antitumor Effects of Glycoportein Extracted from Sea Cucumber (Stichopus japonicus)
Moon, Jeung-Hye ; Ryu, Hong-Sool ; Suh, Jae-Soo ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 117~121
The anititumor and immunologic activities of the glycoproteins extracted from sea cucumber (Stichopus japonicus) on mice bearing sarcoma 180 cells were investigated . Maximum tumor suppression (64%) occurred at the dose of 100mg glycoprotein/kg. The highest prolongation ratio was achieved at the level of 100mg/kg an dincreased by 395 more than that of control. Glycoproteins from sea cucumber exhibited direct cytotoxic effect on the tumor cells. Dose dependent increase of leucocyte, peritoneal exudate cell and weights of immunoorgans revealed the improvement of immunity. When the glycoportein-administered group was compared with the control, a significant difference was not noted in the clinico-chemical values such as S-GOT, S-GPT , alkaline phoshatse activity, total protein, cholesterol, triglyceride, urea nitrogen and glucose levels in blood. These results suggests that the antitumor activity of sea cucumber glycoprotein is associated with activation of cells in the immune system.
Induction of Quinone Reductase , an Anticarcinogenic Marker Enzyme, by Vitamin E in Both Hepalclc7 Cells and Mice
Kwon, Chong-Suk ; Kim, Jong-Sang ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 122~124
Induction of NAD(P)H : (quinone-acceptor) oxidoreductase (QR) which obligatory two electron reduction of quinones and prevents their participation in oxidative cycling and thereby the depletion of intracellular glutathione, has been used as a marker for chemopreventive agents. We postulated that vitamin E, an antioxidant, which induces QR as the gene of QR was reported to contain antioxidant reponsive element in the 5'-flanking region. Vitamin E resulted in significant induction of QR in both hepalclc7 cells and mouse tissues. QR induction was observed; to be maximal at 25uM vitamin E for hepalclc7 cells while it was maximal in the level of 2.5∼5 μmoles vitamin E/㎏ BW for mouse tissues. Thus the cancer-preventive effect of vitamin E may be exerted by it induction of intracellular detoxifying enzymes.
Effect of Cholesterol on Hepatic Phospholipid Metabilism in Rats Fed a Diet Containing Fish Oil and Beef Tallow
Cha, Jae-Young ; Cho, Young-Su ; Teruyoshi Yanagita ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 125~129
The influence of dietary cholesterol on phospolipid metabolism in rat liver microsmes was studied in rats fed a diet containing fish oil(FO) or beef tallow (BT). The hepatic phospholipid content decreased wherease gepatic triglyceride and cholesterol increased significantly in both groups after cholestered supplementation. Plasma concentrations of phospholipid and traiglyceride increased with cholesterol supplement in both groups while cholesterol decreased only moderately in the FO group. Dietary cholesterol affected microsomal phosphiolpids in liver ; the proportation of phosphatidylcholine decreased in the FO group, an d it also slightly decreased in the BT group at the expense of phosphatidylethanolamine. The activity of CTP : phospocholine cytidylytransferase , the rate-limiting enzyme of phosphatidylcholine synthesis, increased inhepatic mocrosomes whreas it decreased in hepatic cytosol of both groups by cholesterol supplementation. In conclusion, these indicated that the dietary cholesterol profoundly influences phospholipid metabolism in the rat liver.
Reduction of Mouse Body Fats by Water Extract of Pleurous Ostreatus
Kim, Seck -Jong ; Park, Cherl -Woo ; Kim, Jeong-Ok ; Kim, Jong -Man ; Ha, Yeong-Lae ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 130~133
Body fat-reducing ability of oyster mushroom (Pleurotus ostreatus) water extract (OMWE) was investigated of mice by supplying it drinking water. OMWE(2.95% solid content ) was prepared by extracting a low grade of the mushroom at 12
for 10min. The solid material of OMWE was composed of 65.2% reducing sugar, 0.23% crude fat, 0.5%total protein, 1.2% ash and 32.9% others. OMWE was appropriately diluted with drinking water. Seventy two male ICR mice(25
1 g, 7~8 weeks of age, 6 mice/cage, 18 mice/treatment) housed in polycarbonate cages containing
-chips were adopted in a temperature-and humidity-controlled facility with free access to water and diet. One week later, the mice were subjected to one of the treatments for 36days : 0 (control), 10, 50 and 100% OMWE. Drinking wter with or without OMWE was supplied twice (40ml each, 80ml in total ) daily per cage. Body weight and fed intake were recorded every three days. At the end of the experiment, mice were sacrificed to determine the chemical composition (fat, protein, ash and water). Body weight of mice treated with OMWE (10, 50 and 100%) at day 36 was 35.9, 35.9and 35.5g per mouse , respectively, and not significantly reduced as compared to that (36.5g/mouse) of control mice. Average body fat of 0,10,50 and 10% OMWE -treated mice was 14.3, 13.1, 10.7 and 12.0% , respectively. Body fat reduction by 50% OMWE treatment was 25.2% (p<0.05) relative to control. OMWE did not affect feed intake. The contents of body protein and ash were increased with respect to body fat decrease, while water content was not changed much. These results suggest that OMWE could reduce body fat of the mice without body weight change, giving the best effect by 50% OMWE.
Antioxidant Enzyme Activity in Rat Liver and Kidney Related to Coix Intake
Kim, Kyeok ; Lee, Mie-Soon ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 134~138
The effects of dietary Coix(lacryma-jobi) water extract on the antioxidant enzyme activity in the liver and kidney of Sprague-Dawley rats were studied. Forty-five rats were fed for 3 weeks with either control diet or experimental diets that contain either Coix water extract or Coix water residue. Twenty percent of the carbohydrate was replaced with Coix water residue by dry weight in the water residue diet, while distilled water was replaced by Coix water extract to make a pellet-form diet in the Coix water extract diet. The levels of glutathione, glutathione-peroxidase, and glutathione-S-transferase activities in liver and kidney were measured . It has been found that glutathione, glutathione peroxidase, and glutathione-S-transferase enzyme activities from activities from liver and kidneyof the rats were enhanced in the group fed with Coix water extract.
Characterization of Lipid Binding Region of Lipoprotein Lipase
Lee, Jae-Bok ; Kim, Tae-Woong ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 139~144
Lipoprotein lipase (LPL) I san enzyme that catalyzed the hydrolysis of triacylglycerols of chylomicrons and VLDL to produce 20acylglycerols and fatty acids. The enzyme, LPL, is localized on the surface of the capillary endothelium and is widely distributed in extrahepatic tissues including heart, skeletal muscle and adipose tissue. LPL has been isolated from boving milk by affinity chromatography on heparin-separose in 2 M NaCL, 5mM barbital buffer, pH 7.4. To elucidate the lipid-binding regin, LPL was digested with trypsin and then separated by gel filtration. Lipid binding region of LPL has been investigated by recombining LPL peptides with DMPC vesicles. Proteolytic LPL fragments with DMPC were reassembled and stabilized by cholate. Lipid-binding region of LPL was identified by a PTH-automated protein sequencer, as AQQHYPVSAGYTK. The analysis of the secondary structure of the lipid-binding peptides revealed a higher probability of
-helix structure compared to the whole LPL protein. The prediction of hydrophobicity of lipid -binding region was highly hydrophobic (-1.1) compared to LPL polypetide(-0.4).
Comparison of Surface and Core Peptide Fraction from Apo B-100 of Human LDL (Low Density Lipoprotein)
Cho, Hyun-Mi ; Shin, Seung-Uon ; Kim, Tae-Woong ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 145~151
Apolipoprotein B-100 (apo B-100) is an important component in plasma low density lipoproteins (LDL). It function as the ligand for the LDL receptor in peripheral cells. The LDLs are removed from the circulation by both high-affinity receptor-mediated and receptor-independant pathways. LDLs are heterogeneous in their lipid content, size and density and certain LDL subspecies increase risk of atherosclerosis due to differences in the conformation of apo B in the particle. In the present study , surface and core peptide fraction of Apo B-100 have been characterized by comparing peptide-mapping and fluorescence spectroscopy. Surface fragments of apo B-100 were generated by digestion of LDL with either trypsin , pronase, or pancreatin elastase. Surface fractions were fractionated on a Sephadex G-50 column. The remaining core fragments were delipidated and redigested with the above enzymes, and the resulting core peptides were compared with surface peptides. Results from peptide-mapping by HPLC showed pronase-digestion was more extensive than trypsin -digestion to remove surface peptide fraction from LDL. Fluorescence spectra showed that core fractions contained higher amount of tryptophan than surface fractions, and it indicated that core fraction wa smore hydrophobic than surface fractions. A comparison of the behavior of the core and surface provided informations about the regions of apo B-100 involved in LDL metabolism and also about the structural features concerning the formation of atherosclerosis.
Migration of Styrene in Relation to Food-Packaging Materials
Seog, Eun -Ju ; Lee, Jun-Ho ; Rakesh K. Shingh ;
Preventive Nutrition and Food Science, volume 4, issue 2, 1999, Pages 152~158
Polystyrene is frequently used for food packaging because of its eaxy processing rigidity , and low cost. Styrene, which is present in detectable amouts in the polymer, is usually considered to be the substance responsible for the possible tainting of a polystyrene-packed food by migration. The contamination of foods and beverages by trace amounts of materials which have migrated from plastics use din packaging is a concern both on the grounds of adversely affecting product quality and of food safety. These lead to increasing attention to the potentional hazards of a large variety of plastic materials and foods. In this paper we reviewed the history of Styrene and various analytical methods of sample preparation and detection to assess the extent to which styrene is present in food-grade polystrene materials and to what extent it leaked into foods and food stimulants.