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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Preventive Nutrition and Food Science
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 5, Issue 4 - Dec 2000
Volume 5, Issue 3 - Sep 2000
Volume 5, Issue 2 - Jun 2000
Volume 5, Issue 1 - Mar 2000
Selecting the target year
Binding Capacity of Chitin and Chitosan to Anthocyanin Pigment Isolated from Purple Perilla Leaves
Chang, Eun-Ju ; Park, Sang-Won ; No, Hong-Kyoon ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 1~6
The binding capacity of chitin and chitosan to anthocyanin pigmentss isolated from purple perilla leaves was inves-tigated. The pigment binding capacity increased with increasing pigment concentrations and decreasing pH without being affected by reaction temperature and particle sizes. Regression analysis revealed significantly high corre-lations between pigment binding capacity of chitin and chitosan and pigment concentration at ranges of 25-100 mg of pigment/g of sample, After 1 hr settling, release of pigment from pigmented chitin and chitosan increased with increasing pH, up to 24.9% and 17.4%, respectively, at pH 9. In general, pigment binding capacity of chitosan was higher than that of chitin. There results suggest that chitosan may be useful as a potential adsorbent capable of stabilizing anthocyanin pigment.
HPLC Detection of Free Malonaldehyde for Rapid Measurement of Lipid Oxidation Development
Key Whang ; Kim, Chang-Min ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 7~9
Variouss concentrationss of free malonaldehyde were prepared from 1,1,3,3-tetraethoxy propane (TEP). Spectrophoto-metric determination and HPLC analysis of free malonaldehyde instead of malonaldehyde-thiobaribituric acid (MA-TBA) complex were conducted. Malonaldehyde was well separated on a
Bondapak C18 column. The absorbances at 254 nm and the HPLC peak areas of free malonaldehyde increased with the increase in its concentration. The correlation coefficient between absorbances and peak areas was 0.998. The total time elapsed to conduct the whole procedure was less than 15 minutes. This method directly measured the amount of free malonaldehyde in a short period of time successfully. This procedure is expected to be used as a rapid, accurate and specific means to de-termine the development of lipid oxidation in food.
A Simple Method for the Preparation of Highly Pure Conjugated Linoleic Acid(CLA) Synthesized from Safflower Seed Oil
Kim, Young R. ; Lee, Young H. ; Park, Kyung A. ; Kim, Jeong O. ; Yeong L. Ha ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 10~14
A simple and rapid method was developed to prepare a large quantity of highly pure conjugated linoleic acid (CLA) chemically-synthesized from safflower seed oil (SSO). CLA-SSO(74.9% in purity) was synthesized from fresh SSO(79.9% of linoleic acid) by alkaline isomerization at 18
. Urea(50g) and CLA-SSO (25g) were completely dissolved in ethanol (750ml) using a water bath(5
) and followed by refluxing for 60 min. The resultant was cooled to room temperature and stored in a cold room (4
) for 24hrs. After removing the urea adduct by filtration, the filtrate was rotoevaporated under 4
and the residue was dissolved in hexane (200ml). The hexane extract was washed with distilled water (100ml
3) and dried over sodium sulfate anhydrous. This urea treatment procedure was repeated three times. The purity of CLA recovered from the hexane extract was 95.0%. This method can be applied to prepare a large quantity of highly pure chemically-synthesized CLA (>0.5kg/a batch) from any plant oils containing high percentages (>70%) of linoleic acid.
Reduced-Fat Frankfurters with Varying Types of Meat and Fat
Rhee, Ki-Soon ; Susan U. Bohanan ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 15~19
This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.
Utilization of Brabender Visco-Amylograph to Detect Irradiated Starches
Yi, Sang-Duk ; Oh, Man-Jin ; Yang, Jae-Seung ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 20~24
A study was carried out to establish the detection method of irradiated corn, potato, and sweet potato starches. The samples were packed in polyethylene bags and irradiated with 1, 3, 5, 7, 10, and 15 kGy using a Co-60 irradiator. The maximum viscosity of irradiated and unirradiated corn, potato, and sweet potato starches reduced by increase of irradiation dose levels and showed significant differences which clearly showed the effect of irradia-tion dose levels (p<0.05). Regression expressions and coefficients (p<0.000) or corn, potato, and sweet potato starches were y=-38.538x+718.23(r2=0.9761), y=669.97e-0.1372x (r2=0.9820) and y=-42.544x+730.26(r2=0.9939), respectively. Nor-malized parameter A,B and C values showed a dose dependent relationship and were a better parameter for detecting the irradiated starches than that of the maximum viscosity itself.
Physicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions
Chung, Kang-Hyun ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 25~31
Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623
10-2)X2 + 0.136X3 + (0.648
10-1)X12 + (0.138
10-3)X1X2 + (0.456
10-4)X22 + (0.719
10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11
. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.
Alcohol Fermentation of Opuntia ficus Fruit Juice
Lee, Sam-Pin ; Lee, Suk-Kyung ; Ha, Young-Duck ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 32~36
Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1
106 of inoculum was suitable for alcohol fermentation indicating the rapid decrease of sugar content. The 22 oBrix of sugar in PPJ (25%)GJ (50%) mixture was changed to 6.5 oBrix after fermentation at 3
for 7 days. The alcohol content was 9.2% (w/v). PPJ (70%)/GJ (30%) mixture produced alcoholic beverage with 6.9% alcohol content resulting in the gradual decrease of soluble for 7 days. On the other hand, PPJ (50%)/GJ(50%) mixture carried out completely the alcohol fermentation at 22
for 6 days and enhanced the red color of alcoholic beverages.
Effects of Ethylacetate Fraction of Persimmon Leaves on Experimentally-induced Gastric Mucosal Damage and Gastric Ulcers in Rats
Choo, Myung-Hee ; Park, Hyun-Suk ; Shin, Kil-Man ; Jung, Soon-Teck ; Kim, Kyong-Su ; Lee, Myung-Yul ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 37~41
The protective effects of the ethylacetate fraction of persimmon leaves(PEF) against experimentally induced gastric mucosal damage and gastric ulcers were evaluated in ratss. In prophylatic study, 100 mg/kg ethylacetate fraction of persimmon leaves (PEFH) exhibited a total protection of 73.8% and 65.7% against HCl-ethanol and 0.2N NaOH-induced gastric mucosal membrane lesions, respectively, which was superior to cimetidine 50 mg/kg, a commonly used anti-ulcer drug. PEFH showed excellent anti-ulcer effects against pylorus ligation induced gastric ulcers, compared to the control group, however, 50 mg/kg ethylacetate fraction of persimmon leaves (PEFL) and PEFH did not affect ulcers induced by water immersion stress, and that is inferior to cimetidine 50 mg/kg. In conclusion, the results suggest that the ethylacetate fraction of persimmon leaves can be used both in prevention and treatment of experimentally induced gastric mucosal damage and ulcers.
Effectss of Biotin-rich Functional Food (Whalgichan) on Hair Growth and Biological Stimulation in Rat and Human
Chung, Cha-Kwon ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 42~47
For the development of functional food for hair-growth stimulation, this study has tried an in vivo and clinical test. As an in vivo test male Sprague Dawley rats and as a clinical test 27 baldheaded or loosehaired men were recruited. Before the experiment, the total hair count in 6
of the designated area was 46.5. In four weeks and eight weeks of the functional food feeding it increased to 61.8 and 75.3, respectively. Hence the net increase was totaled at 62% in eight weeks. Also, depilation was decreased by 28%. Before the experiment, average hair loss was 65.7. In four weeks and eight weeks of the functional food feeding it decreased to 55.2 and 47.3, respectively. LDL and phospholipids were decreased by 42% and 36%, respectively during that period. However, HDL was increased by 21%. Forty percent of the subjects responded that itching of head skin was reduced and 34% responded to have reduced dandruff. No side-effects among the subjects were examined and no other blood pa-rameters were significantly affected by the diet. The results in this study suggest that biotin-rich functional food may stimulate cholesterol and lipid metabolism and blood flow leading to the growth of new hair and prevention of hair loss.
Inhibition of Tumor Formation and Changes in Hepatic Enzyme Activities by Kimchi Extracts in Sarcoma-180 Cell Transplanted Mice
Hur, Young-Mi ; Kim, So-Hee ; Park, Jong-Won ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 48~53
Inhibitory effects of the methanol extract, hexane extract, methanol soluble fraction (MSF) and juice from 3 weeks fermented Kimchi on the tumor formation in sarcoma-180 cell transplanted mice were studied. Effects of the solvent extracts and juice of the Kimchi on the levels of lipid peroxide, glutathione, and the enzyme activities of the liver were also investigated in normal and sarcoma-180 cell transplanted mice. At 32 days following trans-plantation, MSF reduced the tumor formation by 54% compared with the control group, resulting in the smallest tumor weight. Lipid peroxided content in liver increased by the transplantation of sarcoma-180 cells. However, it decreased when MSF of Kimchi was treated to the mice. MSF also suppressed xanthine oxidase activity in cytosol of the liver cells in mice transplanted by sarcoma-180 cells. Kimchi extracts had no inhibitory effect on hepatic aminopyrine-N-demethylase activity in sarcoma-180 cell transplanted or normal mice. Methanol extract and hexane extract of Kimchi slightly increased hepatic glutathione contents in sarcoma-180 treated mice. The injection of MSF from Kimchi markedly increased glutathione levels in the liver of sarcoma-180 treated mice. The injection of MSF from Kimchi markedly increased glutathione levels in the liver of sarcoma-180 treated mice compared to the controls. The MSF recovered the activities of hepatic glutathione reductase and glutathione S-transferase that decreased by the injection of sarcoma-180 cells. These results showed that MSF of Kimchi could suppress the growth of tumors, inhibiting lipid peroxide production and xanthine oxidase activity, in mice. We also suggested that Kimchi extract might play an important role in the prevention of cancer by enhancement of the glutathione level itself as well as via glutathione reductase and glutathione S-transferase.
A Study on the Anticancer Activity of Propolis
Lee, Seon-Hwa ; Kim, Dong-Chung ; Lee, Ji-Young ; Moonjae Cho ; Hwang, Woo-Ik ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 54~57
This study was designed to observe the anticancer activity of propolis on human rectal (HRT-18) and human colon (HCT-48) cancer cell lines in vitro, and on sarcoma-180 cells in vitro. The proliferation of HRT-18 and HCT-48 cancer cell lines was potently inhibited in proportion to the concentration of propolis. The survival time of the mice inoculated with sarcoma-180 cells was increased modestly by the administration of propolis compared to the control. Those observations suggest that propolis has anticancer effects against some of the cancer cell lines in vitro and in in vitro.
Macronutrient Intake and Obesity
Jamess W. DailyⅢ ; Cha, Youn-Soo ;
Preventive Nutrition and Food Science, volume 5, issue 1, 2000, Pages 58~64
Obesity is a global pandemic that is increasing throughout most of the world. Increases in obesity are not restricted to highly industrialized countries, but have been observed in newly developed and developing countries as well. Obesity is associated with increased risk for non-insulin dependent diabetes mellitus, coronary artery disease, and some types of cancer. Tragically, eliminating food shortages in developing countries may result in substituting heart disease, diabetes, and cancer for malnutrition. There are many approaches to reducing obesity, including dietary modification, surgical interventions, and drug therapies. However, only dietary modification has the potential to be effective on a global scale. Public health measures in the United States have sought to reduce obesity by reducing the intake of dietary fat. While these efforts have succeeded in reducing dietary fat, obesity has continued to increase, suggesting that moderate fat reduction may not be effective. Other proposed diets include low-carbohydrate diets, low glycemic index diets, and very low fat diets. While all of these diets may be effective for some people, they are not satisfactory for public health policy. In fact, the ratio of fat to carbohydrate may not be as important as previously believed. Humans may be well suited to adapt to diets as varied as a high carbohydrate tropical diet consisting mostly of fruits to the high fat Eskimo diet consisting largely of animal foods. Either extreme may be healthful if providing adequate, but not excessive, energy and adequate amounts of micronutrients. Public health measures may need to focuss on reducing the overconsumption of inexpensive and convenient foods.