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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 9, Issue 4 - Dec 2004
Volume 9, Issue 3 - Sep 2004
Volume 9, Issue 2 - Jun 2004
Volume 9, Issue 1 - Mar 2004
Selecting the target year
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yackwa, a Korean Traditional Fried Cake
Kim, Hyun-Jung ; Chun, Hyang-Sook ; Kim, Hye-Young L. ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 107~112
DOI : 10.3746/jfn.2004.9.2.107
Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage (
=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Chun, Hyang-Sook ; Lee, Myung-Ki ; Kim, Hyun-Jung ; Chang, Hyun-Joo ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 113~120
DOI : 10.3746/jfn.2004.9.2.113
Selected microbiological and biochemical characteristics of the steeping process for the production of yukwa, a traditional Korean oil-puffed snack made of waxy rice, were investigated during steeping of waxy rice in water for 15 days. The lengthy steeping process was largely predominated by lactic acid bacteria (LAB), particularly, Lactobacillus and Leuconostoc. The predominat type of bacterium isolated was the Y26 strain tentatively identified as Lactobacillus plantarum. The titratable acidity of the steeping medium increased from 0.01 to 1.13%, in parallel with the decrease in pH ranging from 6.3 to 4.2 as the steeping period increased from 0 to 15 days. A high amount of lactic acid and to a much lesser extent, butyric acid, acetic acid, propionic acid, and succinic acid were detected during the steeping process. The amount of reducing sugars in the steeping medium increased from 0.61 to 10.43 mg/mL, whereas sucrose decreased from 0.46 mg% to an undetectable level. Starch degradation products including glucose, maltose and oligosaccharides ranging G3-G7 were not initially noticed, but their content increased during the steeping process until completion. However, no oligosaccharides larger than G8 were detected in the steeping medium. The activities of
-amylase and protease in the steeping medium of waxy rice tended to rise increase with time during the steeping process. From these results, the lengthy steeping process in yukwa production can be characterized as the spontaneous fermentation, dominated by lactic acid bacteria, which is a necessary process for inducing biochemical modification of waxy rice.
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Youm, Hyoung-Jun ; Jang, Jae-Won ; Kim, Kyu-Ri ; Kim, Hyo--Jjung ; Jeon, Eun-Hee ; Park, Eun-Kyoung ; Kim, Mee-Ree ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 121~125
DOI : 10.3746/jfn.2004.9.2.121
Effects of chemical treatment with a citric acid solution or ozonated water on microbiological changes in lettuce and cabbage during storage were studied. Fresh lettuce and cabbage samples were cut into small pieces and treated by soaking in either ozonated water or a citric acid solution. After treatment, populations of total bacteria, yeast and mold, and E. coli were determined. Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth. Among treatments, 1 % citric acid treatment was the most effective in terms of microbiological change and inhibition of polyphenoloxidase (PPO). For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%. These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Kim, Jin-Hee ; Kim, Mee-Ree ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 126~132
DOI : 10.3746/jfn.2004.9.2.126
The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1
were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.
Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice
Yi, Sang-Duk ; Yang, Jae-Seung ; Chang, Kyu-Seob ; Oh, Man-Jin ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 133~137
DOI : 10.3746/jfn.2004.9.2.133
This study was carried out to establish a method for the detection of irradiated glutinous rice by measuring pulsed photostimulated luminescence (PPSL) and viscometric properties. Viscosity was determined using a Brookfield DV-III rotation viscometer at 3
and measured at 30, 60, 90, 120, 150, 180, and 210 rpm. All irradiated samples indicated a decrease in viscosity with increasing stirring speeds (rpm) and irradiation doses. Treatments with 2∼5 kGy significantly decreased the viscosity. The photon counts of the irradiated glutinous rice were measured by PPSL and the photon counts of the non-irradiated and irradiated glutinous rice measured immediately after irradiation exhibited an increase with increasing irradiation dose. The photon counts of irradiated glutinous rice almost disappeared with the lapse of time when stored under normal room conditions, but was still possible to detect after 12 months of darkroom storage. Consequently, these results indicate that the detection of irradiated glutinous rice is possible by both viscometric and PPSL methods.
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Oh, Soo-Myung ; Kim, Chan-Shick ; Lee, Sam-Pin ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 138~143
DOI : 10.3746/jfn.2004.9.2.138
Soybean curd residues (SCR) obtained from hot and cold manufacturing processes were fermented by indigenous microorganisms, Lactobacillus rhamnosus LS and Bacillus firmus NA-l for 15 h at 37
. The pH, acidity, viable cell counts, and tyrosine content were evaluated in samples with variations in sugar, starter and type of SCR. The raw Doowon SCR (D-SCR, cold-processed) fermented by indigenous microorganism had a 0.9% acidity and 6.7
CFU/g viable cell counts, compared with the 0.11 % acidity and 6.7
CFU/g viable cell counts of raw fermented Pulmuwon SCR (P-SCR, hot-processed). After fermentation of raw P-SCR with 1 % glucose and 1 % L. rhamnosus LS starter, the viable cell counts, tyrosine content and acidity were 4.7
CFU/g, 16.3 mg% and 0.9%, respectively. In addition, the raw P-SCR fermented with Bacillus firmus NA-l as co-starter had a 0.45% acidity, 2.4
CFU/g lactic acid bacteria, and 3.3
CFU/g Bacillus sp. In particular, the tyrosine content was increased 5 fold. The drying of fermented SCR was completed by hot-air drying (5
) within 12 h; the dried P-SCR and D-SCR had 1.8
CFU/g and 5.3
CFU/g viable cell counts, respectively. The concentrate of methanol extract from fermented D-SCR inhibited the initial cell growth of E. coli, Staphylococcus aureus and Pseudomonas aeruginosa in liquid culture.
Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments
Lee, Ki-Teak ; Lee, Jun-Young ; Kwon, Yun-Ju ; Yu, Feng ; Park, Sang-Won ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 144~149
DOI : 10.3746/jfn.2004.9.2.144
Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B
, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.
Antioxidative Effect of Rhus javanica Linne Extract Against Hydrogen Peroxide or Menadione Induced Oxidative Stress and DNA Damage in HepG
Chun, Chi-Sung ; Kim, Ji-Hyun ; Lim, Hyun-Ae ; Sohn, Ho-Yong ; Son, Kun-Ho ; Kim, Young-Kyoon ; Kim, Jong-Sang ; Kwon, Chong-Suk ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 150~155
DOI : 10.3746/jfn.2004.9.2.150
The free radical scavenging activities and the protective effects of Rhus javanica extracts against oxidative damage induced by reactive oxygen species (ROS) were investigated. n-Hexane, ethyl acetate and water fractions were prepared from a methanol extract. DPPH radical, superoxide anion and hydroxyl radical scavenging activities were estimated. Intracellular ROS formation was quantified using fluorescent probes, 2', 7'-dichlorofluorescin diacetate (DCFH-DA) for hydroxyl radical and dihydroethidium (DHE) for superoxide anion. The oxidative DNA damage was investigated by the comet assay in HepG
cells exposed either to
or to menadione. The highest
/ values for DPPH radical scavenging activity was found in the ethyl acetate fraction with a value of 5.38
/mL. Cells pretreated with
/mL of the ethyl acetate extract had significantly increased cell viability compared to control cells, which were not pretreated with the extract. Intracellular ROS formation and DNA damage in HepG
cells, which were pretreated with the various concentrations of Rhus javanica ethyl acetate extract and then incubated either with
or with menadione, reduced in a dose-dependent manner. These findings suggest that Rhus javanica might have biologically active components which have strong protective effects against ROS induced oxidative damages to the biomolecules, such as cell membranes and DNA.
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin- Converting Enzyme Activity in Rats Exposed to Microwave
Kim, Mi-Ji ; Rhee, Soon-Jae ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 156~160
DOI : 10.3746/jfn.2004.9.2.156
This study aims to investigate the changes in the lipid composition and angiotensin-converting enzyme activity in serum of rats exposed to microwave radiation, and to examine improving effects of green tea catechin to the lipid composition. The microwave-exposed rats received the normal and one of 3 diets: catechin free (MW-0C), 0.25% catechin (MW-0.25C) or 0.5% catechin (MW-0.5C). Rats were sacrificed 6th day after microwave radiation (2.45 ㎓, 15 min). The concentration of serum triglyceridein MW-0C group was increased by 85%, compared with the normal group, but that of MW-0.25C group with 0.25% catechin supplementation was to 17% lower, compared with the MW-0C group. There was no significant difference between normal group and MW-0.5C group. Total-cholesterol and LDL-cholesterol concentrations were increased by 21.4% and 38.6%, respectively, by microwave irradiation. The concentration of HDL-cholesterol in MW-0C group was lower to 29.3%, but it was maintained at the normal level by catechin supplementation. There was no significant difference among four groups in HLD-cholesterol/LDL-cholesterol. Atherogenic index in MW-0C group was increased by 56%, compared with the normal group. Angiotensin-converting enzyme (ACE) activity in lung tissue of MW-0C group was increased by 59 %, while that of MW -0.25C and MW -0.5C group were maintained at the normal level. ACE activity of MW-0C group in serum was increased by 122.8%, compared with the normal group. Catechin supplementation group was significantly reduced, compared with the MW-0C group ACE activity. In conclusion, microwave irradiation increased the serum triglyceride and cholesterol concentrations and ACE activity which are considered as the blood pressure increasing agents. However, catechin supplementation decreased the level of triglyceride, total cholesterol, LDL cholesterol, and ACE activity, which maybe consider catechin as being agent of lowering effect for blood lipid profile for athero-genesis.
Effects of Kimchi on Stomach and Colon Health of Helicobacter pylori-Infected Volunteers
Kil, Jeung-Ha ; Jung, Keun-Ok ; Lee, Hyo-Sun ; Hwang, In-Kyung ; Kim, Yun-Jin ; Park, Kun-Young ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 161~166
DOI : 10.3746/jfn.2004.9.2.161
The effects of kimchis intake on Helicobacter pylori infection in the stomach, the counts of lactic acid bacteria in the large intestine, and bacterial enzymes (
-glucuronidase) and pH in feces were examined. A total of 20 participants (age range 34 ∼ 57) were assessed for H. pylori infection status by Be urea breath test. Fourteen participants were eliminated because they were H. pylori-negative. This study consisted of 4 consecutive phase, each of which lasted 4 weeks. Three hundred grams of kimchi were administered to H. pylori-infected subjects during the kimchi phase, followed by 4 weeks of control phase. During the control phase, subjects consumed 60 g of kimchi, the minimum amount in their customary diets. All participants were found to be H. pylori-positive during all experimental periods. During the kimchi phase, delta over baseline (DOB) level was lower than during the control phase, although significant difference between the kimchi and control phases were not found (p=0.9439). However, the counts of Lactobacillus sp. and Leuconostoc sp. significantly (p < 0.0005) increased during the kimchi phase.
-glucuronidase activities and pH were significantly decreased by kimchi intake compared to control (p=0.000l). These results suggested that kimchi consumption did not show any therapeutic effect on H. pylori in the stomach. However, kimchi seemed to be a good food for colon health, since it increased the beneficial bacteria such as lactobacillus and decreased toxic enzyme (
-glucuronidase) activity and pH.
Antioxidant Activity of Medicinal Plant Extracts Used as Folk Remedies by Diabetic Patients
Park, Min-Jung ; Han, Ji-Sook ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 167~173
DOI : 10.3746/jfn.2004.9.2.167
The aim of this study was to investigate the antioxidant effect of medicinal plants used by diabetic patients. Fourteen medicinal plants were selected and antioxidant activity such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, inhibition effect of linoleic acid autoxidation and low density lipoprotein (LDL) oxidation, thiobarbituric acid (TBA) value were measured. The Cornus officinalis had DPPH radical scavenging activity of 84.79%, which was higher than the 78.79% for
-tocopherol. Rosa rugosa Thunberg, Pueraria thundergiana Bentham, Artemisia princeps var. orientalis and Sasamorpha purpurascens Nakai also had high values. Extracts with higher DPPH radical scavenging activities had higher total phenol concentrations, and positive correlations between these parameters were found. Inhibitory activities of linoleic acid autoxidation, LDL oxidation and TBA value, used as indices of oxidative stress, were observed in most of the selected medicinal plants. The highest inhibitory activity for TBA value was observed in the extract of Pueraria thundergiana Bentham. Rosa rugosa Thunberg (75.50 %), Sasamorpha purpurascens Nakai (74.00 %), and Cornus officinalis (73.00 %) all had high antioxidant activity against linoleic acid autoxidation, similar to that of
-tocopherol. The same 3 plants also had high in inhibitory activity against LDL oxidation. Therefore, we demonstrated that medicinal plants used as folk remedy by diabetic patients had antioxidant activity. Especially, Rosa rugosa Thunberg, Cornus officinalis, Pueraria thundergiana Bentham, Arlemisia princeps var. orientalis, and Sasamorpha purpurascens Nakai had high phenol concentrations which resulted in high values for DPPH radical scavenging. These same plants exhibited high values for inhibitory activities for TBA value, linoleic acid autoxidation and LDL oxidation, indices associated with lipid peroxidation.
Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas
Lee, Soo-Lim ; Kwak, Eun-Hee ; Yoon, Jin-Sook ; Kwon, Chong-Suk ; Beattie, John H. ; Kwun, In-Sook ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 174~182
DOI : 10.3746/jfn.2004.9.2.174
The zinc intake and status of South Koreans from rural, urban and metropolitan areas were compared to evaluate the zinc nutritional status in different regional areas in South Korea. The dietary habits of 721 healthy adult subjects (271 from rural, 240 from urban, 210 from metropolitan city) with an age range 30 ∼ 64 (mean age 54
18) were assessed using a food frequency questionnaire. Mean daily Zn intake for rural, urban, and metropolitan areas was 6.5 mg, 7.3 mg, and 11.4 mg (p<0.05), respectively, which was 54%,61% and 95% of the Korean RDA for man (12 mg/d). Mean phytate: zinc molar ratios for rural, urban, and metropolitan city were 41, 34, and 30, respectively (p < 0.05), which were higher than the cutoff level of 20 for poor zinc status. The zinc intake and phytate: Zn molar ratio in the rural area were 0.5 and 1.3-fold compared to those of the metropolitan city, which can cause poor zinc nutriture in the rural area. Most of the zinc biomarkers were lower in the rural area than in the metropolitan city (p < 0.05) (mean rural and metropolitan values for plasma Zn: 80.8
/dL and 119.8
/dL, respectively; RBC Zn: 7.8
/dL and 8.8
/dL, respectively; plasma alkaline phosphatase (ALP) activity: 87 mU/mL and 100.4 mU/mL, respectively). It seems that a lower zinc intake in the rural area decreased zinc biomarker levels, such as plasma and RBC zinc, and plasma alkaline phosphatase activity, and caused the poor zinc nutritional status in this area. Most of the zinc biomarkers, such as RBC zinc and urinary and plasma zinc levels, in the subjects from the three localities, were within the normal range even when zinc intake of rural and urban subjects was low. The exception was plasma ALP activity in the rural area, which was lower than the reference level. Thus, marked zinc deficiency in these subjects were not observed, however, the potential for marginal zinc deficiency should be considered, especially for the rural area, because of the low zinc intake and the biomarker levels for marginal zinc deficiency.
Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
Whang, Key ; Lee, Sam-Pin ; Kim, Hyuk-Il ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 183~186
DOI : 10.3746/jfn.2004.9.2.183
Various myoglobin derivatives were manufactured in pork and beef ribeye in the laboratory and their colorimetric values were measured with a chromameter. The average values of L＊ and a＊ of pork pigments were higher and b＊ values were lower than those of beef pigments. Oxymyoglobin (bright red) is considered to be a desirable fresh red meat pigment for consumer acceptance. The means of L＊, a＊ and b＊ values of oxymyoglobin were 36.41, 27.32 and 4.71 for pork and 30.54, 25.58 and 9.81 for beef, respectively. Nitrosyl hemochrome, the pigment of processed meat products like sausages and hams had L＊, a＊ and b＊ values of 47.93, 26.85 and 6.63 for pork and 41.82, 23.19 and 11.82 for beef. It was found that as a discoloration developed in meat and the meat color turned to brown, the L＊, b＊ values increased and the a＊ value decreased.
Isolation of a Tryptophan-Overproducing Strain Generated by EMS Mutagenesis of Candida rugosa
Kim, Sun-Hye ; Ha, Yu-Mi ; Youm, Hyoung-Joon ; An, Gil-Hwan ; Lee, Bong-Duk ; Won, Mi-Sun ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 187~189
DOI : 10.3746/jfn.2004.9.2.187
To isolate a mutant strain which overproduces tryptophan, mutants of Candida rugosa were screened after EMS (ethyl methane sulfonate) mutagenesis. Fluorotryptophan, a tryptophan analogue, was used for selection of a tryptophan-overproducing mutant after mutagenesis. Among 50 mutants, several candidates were selected based on intracellular tryptophan content. Amino acid analysis results showed that C3 was the best strain because it had the highest amount of tryptophan among the mutants.
Evaluation of the Korean National Food Composition Tables
Park, Hong-Ju ; Chun, Hye-Kyung ; Lee, Sung-Hyeon ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 190~193
DOI : 10.3746/jfn.2004.9.2.190
This review was conducted to evaluate the 'Korean Food Composition Table' and establish it as an internationally accepted database by examining its contents and evolution over time. The food composition table has been published by National Rural Living Science Institute, every 5 years, listing the nutrient content for each food, as both the raw agricultural product and processed foods, since the 1
edition in 1979 by RDA (Rural Development Administration). This is the basic data applied to the evaluation of the nutritional value of foods in Korea. The data is used as a useful tool in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, the draft of National Food Policy, and in clinical and epidemiological research. The database is also utilized by food service providers and food processors, etc. Consumers and the international society have been interested in the quality and safety of foods and raw agricultural products. As these data expand in volume, the type of foods included in the composition table is expanded to cover new additions for the convenience of users of the 'Nutrient Data Base' as judged by the publishers. The form of these reports varies, according to the current information, from a simple booklet to CD-ROM and to the Web service. We expect to continue to make improvements in the National Standard Table for food composition through expanding both the quantity and quality of data in an orderly manner. This effort can help food composition data to be comprehensively developed systematically and gradually at the national level.l.
Adipocyte and Chemokines: A Link between Preadipocyte/Adipocyte and Macrophage in Adipocyte- Related Pathologies
Yu, Rina ;
Preventive Nutrition and Food Science, volume 9, issue 2, 2004, Pages 194~198
DOI : 10.3746/jfn.2004.9.2.194
This review will present a brief overview on the adipocytokines and chemokines in terms of their classifications and functions, and further discuss the most recent results of chemokine research into their regulation of adipocyte functions and/or adipocyte-related pathologies. The potential link between preadipocytes/adipocytes and macrophages will also be highlighted.