Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 1997
Volume 10, Issue 3 - Sep 1997
Volume 10, Issue 2 - Jun 1997
Volume 10, Issue 1 - Mar 1997
Selecting the target year
Volatile Components of Lycium chinensis Miller
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 1~5
The volatile components of Lycium chinensis Miller were isolated by simultaneous steam distillation-extraction(SDE) method and analyzed by combined GC and GC-MS. Fifty-four volatile components, including 12 alcolhols 12 esters, 7 aldehydes, 6 acids, 5 ydrocarbons, 8 ketones, 1 furan and 3 pyrazines were confirmed in the fruit of Lycium chinensis Miller. The major components were hexadecanoic acid ethyl ester, 1-octadecanone, tetrapyrazine, 2-furancarboxaldehyde and ethyl linoleate.
Photosensitized Generation of ydroxyl Radical by Color Additive
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 6~13
Reactivity and reaction mechanism for the photosensitized generation of hydroxyl radical by various coumarin derivatives are investigated by means of ESR and laser flash photolysis methods. The nine kinds of coumarin derivatives show to be proceeded through the OH·radical generation mechanism, however 1-ethyl-3-nitro-1-nitrosoguanidine decomposes and produces the carbene intermediate before OH·radical generation reaction occurs. The nine coumarin derivatives show the signals, which are corresponded to DMPO-OH spin adducts. NaN3, EtOH and HCOONa act as a strong photosensitizer to quench OH·radical. The decay rate constants of the hydrated electrons in the case of added N2O show higher than added K3Fe(CN)6.
Seasonal Variation in Lipids and Fatty Acid Composition of Neutral and Phospholipids of Hibernant Fishes(I) - Variation of Muscle Lipid Compositions of Loach (Misgurnus mizolepis) -
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 14~24
The seasonal variation in lipids, and fatty acid composition of neutral lipid(NL) and phospholipid(PL) contained in the muscles of hibernant fish(loach) were investigated. In the investigation, four groups of wild loaches ere used, those caught May, 1993(before spawning period), August, 1993(after spawning period), November, 1993(just before hibernation) and March, 1994(just after hibernation). The NL was the most abundant in muscle lipid, followed by PL and glycolipid(GL), and also the composition and variation patterns were almost similar between female and male throughout all the periods. NL content began to increase gradually after March and came to the maximum in August(under 90%) ; hereafter got to decrease gradually again and came to the minimum in March of the next year(under 60%). While the variation-pattern of GL and PL was in inverse proportion with that of NL and their content came to the maximum in March of the next year. The NL and PL fractions were mainly consisted of triglyceride and phosphatidyl choline respectively, and both of the contents showed the highest value in August, the lowest in March of the next year. The major fatty acids in NL fraction were 16:0, 16:1, 18:1, 18:2 and 18:3(
3). In particular, the ratio of 16:1 was much higher than that in PL, while those of highly unsaturated fatty acids(HUFAs) such as 20:4(
3) and 22:6(
3) were much lower. The ratio of 16:0 in NL was almost constant through the year, however those of 16:1, 18:1, 18:2 and 18:3(
3) showed a tendency to increase after March and were about 2~4% higher in May, compared with that in March, while those of HUFAs were about 2~4% lower. In particular, the ratio of 16:1 in NL continuously decreased after May and markedly decreased in March of the next year, but those of 18:1, 18:2 were almost constant until November. In August, saturates and monoenes were higher levels due to the slight increase of 18:0, 14:1 and 17:1 than in the other periods, while those of HUFAs decreased and the unsaturation(TUFA/TSFA) of NL showed the lowest value in August. On the contrary, saturates and monoenes gradually decreased after November and the most of them including 18:0, 16:1, 18:1 and 18:2 rapidly decreased in March of the next year, while 20:1, 20:4(~6), and 20:5(~3), and 22:6(~3) were in inverse proportion. PL consisted mainly of 16:0, 16:1, 18:1, 18:2, 20:4(~6), and 20:5(~3). Saturates and monoenes-composition showed almost no difference in March and May, while polyene acids ratio showed similar changes with that of NL. In August, the ratio of saturates(16:0, 18:0) were high but that of HUFAs were low, and after November 16:0, 18:0, 18:1, 18:2 and 18:3(
3) began to decrease, while most of HUFAs increased in their composition-ratio until the marking increase of their unsaturation and the big changes of 18:2, 18:3(
3) in March of the next year.
Volatile Components of Green Tea(Camellia sinensis L. var. Yabukita) by Purge and Trap Headspace Sampler
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 25~30
Volatile components of green tea were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. And ten headspace volatiles were compared with volatiles isolated by simultaneous distillation-extraction(SDE) method. A total of 99 components were identified in the green tea volatile components, from which 88 components were identified in the headspace volatiles, contained 20 alcohols, 30 hydrocarbons, 21 aldehydes, 10 ketones, 2 acids and 5 miscellaneous components. The major components were low boiling components, such as methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(1.90%), and ere 2,4-eptadienal(4.28%), linalool(2.27%), 2,6-dimethyl cyclohexanol(2.57%),
-pinene(1.52%), caryophyllene(1.70%), and carbonyl compounds, such as
-cyclocitral(2.0%). On the other hand SDE volatiles, from which 64 components were identified, contained 16 alcohols, 16 ydrocarbons, 15 aldehydes, 10 ketones, 3 acids and 4 miscellaneous components. The major components were alcohols, such as, benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%), ketones, such as
-ionone(4.80%), geranyl acetone(1.82%) and acids, such as hexanoic acid(1.45%), nonanoic acid(1.11%).
The Nitrite Scavenging and Electron Donating Ability of Pumpkin Extracts
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 31~36
This study was conducted to investigate the physiological functionality of the hot water, 70% acetone and 70% methanol extracts from the pumpkin. Extraction yield and pH of each solvent extract from various parts of pumpkin were investigated. Extraction yield from flesh were from 63.7% for 70% acetone to 68.2% for hot water. pH of 70% acetone extracts and hot water extracts were 5.01∼5.45 and 5.78∼6.22, respectively, and pH of the flesh part was the highest. The content of soluble solid was the highest in methanol extracts. Flesh part contained the highest concentration of soluble solid. Color of the extracts from fiber was higher than that of other parts. The content of the total sugar was in the decreasing order of flesh, fiber and peel. The content of total polyphenol and flavonoid from each solvent extract of peel was higher than that of other parts. Some differences were observed in physiological functionality of each solvent extracts from various parts of pumpkin. The nitrite scavenging ability of hot water extract from flesh, acetone and methanol extract from fiber and edible portion was higher than other parts. The electron donating ability was the highest in acetone and methanol extracts of peel, methanol extracts of flesh and edible portion, and acetone extracts of fiber.
Antioxidative Effects of Silymarin and Silybin Purified from Silybum marianum on Lipid Peroxidation
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 37~43
This study was undertaken to evaluate as antioxidant activity against lipid peroxidation. Silymarin and silybin extracted from Silybum marianum were successively purified wit solvent fractionation by silica gel column chromatography. These isoflavonoid inhibited superoxide anion production in the xanthine oxidase system. In the rat liver microsomes, silymarin or silybin rapidly inhibited lipid peroxidation which was initiated enzymatically by reduced nicotinamide adenine dinucleotide phosphate(NADPH) or non-enzymatically by ascorbic acid or Fenton's reagent (H2O2+Fe2+). Mitochondrial lipid peroxidation was also inhibited by silymarin and silybin. silymarin and silybin inhibited on terminating radical chain reaction during lipid peroxidation in the enzymatic system of microsomes or in the linoleic acid hydroperoxide induced peroxidation system.
Assessment of Relapsing Urolithiasis from K43 with Erosive Gastritis
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 44~52
Nephrolithiasis is the most common disorder of the urinary tract in hospitalized patients, more frequently increased in 30~50 years of age, more common in males than in females, prior right stone to left side, and than upper ureteral stone is found in cultural country, while lower ureteral stone is increased in uncultural country. Stone components are classified as calcium oxalate, calcium phosphate, magnesium ammonium phosphate, uric acid, cystine, and their mixed stone, respectively. According to the pathophysiology of urinary stones, supersaturation/crystalization of inorganic salt concentration in urine, organic matrix, inhibitor deficiency, and epitaxy theory could be based on the stone formation. Not only hypercalciuria, hyperparathyroidism, hyperoxaluria, hyperuricosuria, and cystinuria, but also renal tubular acidosis, hypervitaminosis D, and peptic ulcer, are significantly associated with nephrolithiasis. In this study upper ureteral stone component were analyzed with chemical analysis, infrared spectrum, and image analyzer from K43 patient wit erosive gastritis. As the results, mixed stone of calcium oxalate dihydrate and calcium phosphate apatite was identified, the values of clinical test in blood and urine maintained normal revels. The relapsing urinary stone from K43 have no correlation between factors for stone formation reported early, also have no evidence for risk from erosive gastritis.
Effect of Cytosine Analogues on Cytosine Deaminase from Aspergillus fumigatus IFO 5840
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 53~59
In this study investigated the effect of cytosine deaminase activity from Aspergillus fumigatus IFO 5840 by cytosine analogues. The results were as follows. The enzyme was strongly inibited by 2-thiouracil, 2-thiocytosine, 6-azacytosine and 2-mercaptopyrimidine. The half inhibitory concentration(HIC) of 2-thiocytosine and 6-azacytosine on cytosine deaminase was 0.80mM and 1.15mM, respectively. The enzyme was inhibited at a certain level by addition of 2-thiocytosine immediately, but was maintained to some extend under the inhibited state by 6-azacytosine in proportion to reaction time. Regardless of kinds of substrate such as cytosine and 5-fluorocytosine, 2-thiocytosine and 6-azacytosine showed action as inhibitors, 2-thiocytosine inhibited cytosine deaminase activity about twice as strong as 6-azacytosine. The enzyme, when cytosine was used as a substrate, was revealed the pattern of competitive inhibition by 2-thiocytosine and 6-azacytosine, The ki value for these compounds was 4.5
10-4M and 1.756
10-3M, respectively. At this point, the Hill coefficient for cytosine, 2-thiocytosine and 6-azacytosine was 1.80, 1.81 and 2.45, respectively.
Scientific Study for the Standardization of the Preparation Methods for Paeksolgi(II) -for the Focus on the Volume of Adding Sugar and Steaming Time-
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 60~64
This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.
Effect of Honey on the Change of Enzyme Activity in Rats
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 65~73
The purpose of the study was to find an effect of honey on the enzyme activity of Sprague Dawley rats. All experimental rats were fed ad libitum for seven weeks with 68% saccharide diet and at same time fed administratively with 10% and 20% water solution of acacia, sumac, polyflower honey, and sucrose, respectively. The level of LDH activity in serum of rat taken diet with acasia, sumac, and polyflower honey were increased in comparison with the control group. The level of
-HBDH activity in serum of rat taken diet with acasia, sumac, polyflower honey, and sugar solution were increased than that other honey solution. The level of GOT and GPT activity in serum was increased by the feeding of solution of 20% acacia honey. The level of ICD activity in serum of rat taken diet with sumac honey was increased but was decreased notably by the feeding of polyflower honey. The level of G-6-P DH activity in whole blood of rat taken diet with honey solutions were decreased, but the level of aldolase activity in serum of rat taken diet with honey solutions were increased.
Effect of Dietary Phenols on Body Tissue Oxidative State and Cancer Prevention
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 74~81
In this study, we tried to figure out how phenol effects on cancer prevention, and for this purpose we focused on phenol effects on TBARS and the relationship between TBARS(thiobarbituric acid-reactive substances) and cancer. A protocol using a nutritionally adequate amino acid-based diet and a transgenic mouse model of neurofibromatosis was used to evaluate the effect of dietary phenols on body tissue oxidation and tumor onset. The mice carry the human T-lymphotropic virus type-1 transactivator(texl) gene and spontaneously develop externally visible tumors. Twenty-five male transgenic mice were systematically assigned into five groups, control group, 2 mmol, 4 mmol, 8 mmol catechin/kg diet groups and wine solid group. Mice in control group were without catechin, Mice in wine solid group received red wine 750 mL/kg diet, Mice were examined daily, and the age at which a first tumor appeared was recorded. Transgenic mice consuming catechin and wine solid were older when a first tumor appeared. No tumor was found in one mouse of 4 mmol catechin/kg diet and one mouse of 8 mmol catechin diet group. Levels of TBARS in brain and spleen of 8 mmol catechin group and wine solid group were significantly decreased as compared to the same tissue in control group. TBARS levels in tissues were significantly correlated with tumor onset. Results from this study suggest that dietary phenol effects on cancer prevention through tissue antioxidation in spite of different kinds of phenols.
A Study on Sugars in Korean Sweet Rice Drink "Sikhye"(I) -Sugar Content and Its Composition-
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 82~86
A Korean traditional sweet rice drink "Sikye" was produced from the raw material of 20% of rice and 4% malt supplemented with 2l of tap water, by incubating the mixture at 6
for 7 hours. The product was found to contain 11.01% of maltose, 5.31% of isomaltooligosaccharides, 1.75% of maltotriose and 0.28% of glucose. Maltose, maltotriose and isomaltooligosaccharides in Sikye were seperated by ethanol (3 volume) precipitation repeated three times, followed by gel chromatography of Toyopearl HW-40S. 1H-NMR analysis revealed that the products of G2 and G3 size had only
-1, 4-glucosidic linkage. but isomaltooligosaccharides showed both signal of
-1, 4 and
-1, 6-glucosidic linkage with its estimation ratio of 5:1. Isomaltooligosaccharides were hydrolyzed to produce maltooligosaccharide series from maltose to maltohexaose by pullulanase. These results, suggest that isomaltooligosaccharides were constructed by maltohexaose main chain with maltose or maltotriose and maltotetraose side chain.ide chain.
A Study on Sugars in Korean Sweet Rice Drink "Sikhye"(II) -Enzymatic Analysis of Isomaltooligosaccharides and Rice Residue-
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 87~91
Isomaltooligosaccharides in Sikhye were digested with enzyme (30unit/ml) of
-glucosidase and glucoamylase from Aspergillus awamori, sweet potato
-amylase and human salivary
-amylase at 37
for 1 hour, respectively. These amylases acted on these saccharides to give hydrolysis products with less than 20% of degree of hydrolysis, except the case of glucoamylase with 62% of high degree of hydrolysis.
-Glucosidase plus human salivary
-amylase hydrolyzed it to attain the hydrolysis value up to 25%, but further increment of hydrolysis was not observed. Rice residue in Sikhye has similar sugar composition and structure, judging from sugar analyses by the enzymatic hydrolysis. These results suggest that isomaltooligosaccharides and rice residue in Sikhye can be a growth factor for Bifidobacterium and dietary fiber which is useful for human health.
A Study on Sugars in Korean Sweet Rice Drink "Sikhye"(III) -Commercial Sikhye-
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 92~96
A Korean commercial sweet rice drink "Sikhye" showed sucrose, fructose, glucose, maltose, limit dextrin and various size of maltooligosaccharides in HPLC and TLC analysis. Commercial Sikhye was found to contain 0.09% of limit dextrin and 0.2% of rice residue. Limit dextrin in commercial Sikhye showed both signal of
-1,6-glucosidic linkage with its estimation ratio of 15:1 by 1H-NMR analysis. This limit dextrin was hydrolyzed to produce various size of maltooligosaccarides with more longer chain than that of traditional Sikhye by pullulanase. Limit dextrin was digested wit enzymes(30units/ml) of
-glucosidase and glucoamylase from Aspergillus awamori, sweet potato
-amylase and human salivary
-amylase at 37
for 1 hour, respectively. Hydrolysis rates of these amylases on it were higher than in case of traditional sikhye.
-Glucosidase plus human salivary
-amylase hydrolyzed it to 61.3%. Hydrolysis rates of these amylases on rice residue were lower than that of traditional Sikye. These results suggest that limit dextrin in commercial Sikhye is less effective than isomaltooligosaccharides in traditional Sikhye as a growth factor for Bifidobacterium while rice residue in commercial Sikhye is more effective than that in traditional Sikhye as dietary fiber.ary fiber.
Isolation and Identification of Yeasts Occurred in Inflated Commercial Soy Sauce
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 97~101
Gas formation, and container swelling and explosion during the distribution of commercial soy sauce is an important problem to be solved. Six yeasts were isolated from soy sauce returned because of container swelling. Three isolates (SS-1, SS-2, SP-1) formed film on soy sauce while others did not. Five isolates(SS-1, SS-2, SS-4, SP-1, SP-2) actively fermented soy sauce to produce gas and all were identified as Zygosaccharomyces rouxii, and one other isolate (SS-3) fermented soy sauce very weakly and was identified as Candida globosa.
Structural Characteristics of Novel Branched Oligosaccharides Syntesized by a Maltose Acceptor Reaction with Dextransucrase from Leuconostoc mesenteroides M-12
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 102~109
The structures of novel branched oligosaccharides synthesized by the acceptor reaction with dextransucrase from Leuconostoc mesenteriodes M-12 were proposed in accordance with the results obtained from enzymatic hydrolyses and a partial acid hydrolysis. The structure of branched oligosaccharide B4 was shown to be 62-O-
-D-kojibiosylmaltose. Branched oligosaccharide B5 was shown to be 63-O-
-D-kojibiosylpanose. By reacting the acceptor reaction products with endodextranase a novel branched oligosaccharide (D4) could be produced. D4 was derived from the result of endodextranase hydrolysis of oligosaccarides synthesized by the second acceptor reaction with dextransucrase and was resistant to endodextranase and glucoamylase. The proposed structure of D4 was 62-O-
-D-kojibiosylisomaltose. Formation pattern of the acceptor reaction products smaller than d.p. 6 with linear or branched linkage was also shown.
Influences of Cultural Temperature on Growth Rates of Lactic Acid Bacteria Isolated from Kimchi
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 110~116
Growth curves of seven strains of lactic acid bacteria isolated from Kimchi were graphed during cultivation at 1
in filter sterilized Chinese cabbage juice, and then lag time and generation time at each conditions were calcurated. At 3
, the lag time of Leu. mesenteroides subsp. dextranicum was 168 min(minutes), Leu. mesenteroides subsp. mesenteroides 204 min, Leu. paramesenteroides 612 min, Lac. bavaricus 258 min, Lac. homohiochii 228 min, Lac. plantarum 270 min and Lac. brevis 264 min. And at this temperature, the generation times of Leu. mesenteroides subsp. dextranicum and Leu. mesenteroides subsp. mesenteroides were all 36 min, Lac. bavaricus 33 min, Lac. homohiochii 39 min, Lac. plantarum 66 min, Lac. brevis 42 min and Leu. paramesenteroides 162 min. As cultural temperature was lowed from 3
, all strains showed remarkable prolongations in lag time and in generation time, and the prolongations were most conspicuous in Lac. plantarum. At 1
, both the lag time and the generation time of Leu. mesenteroides subsp. mesenteroides were shorter than those of Lac. plantarum. But at 4
, this pattern was completely inverted. As a whole lower temperatures were more favorable for the growth of Leu. mesenteroides subsp. mesenteroides, while higher temperatures were for Lac. plantarum.
Production of Glucose Isomerase from Arthrobacter sp. L-3
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 117~121
The glucose isomerase productivity of Arthrobacter sp. L-3 was studied. glucose plus xylose showed higher productivity of glucose isomerase than any other carbon sources. Yeast extract showed higher productivity of glucose isomerase than any other nitrogen sources. The optimum culture time for the production of glucose isomerase was 40hrs.
Isolation and Identification of Oxygen Resistant Bifidobacterium sp. from Korean and its Characteristics
The Korean Journal of Food And Nutrition, volume 10, issue 1, 1997, Pages 122~126
Bifidobacteria have been known as beneficial inhabitant of human intestine. Therefore, bifidobacteria began to be noticed as a starter in the manufacture of fermented dairy products. Perhaps the key for effective use of bifidobacteria in commercial dairy products is the maintenance of viability of bifidobacteria during large scale preparation of starter culture and distribution of products. So we tried to obtain the bifidobacteria having suitable characteristics for using as a starter in the manufacture of fermented dairy products. Among bifidobacteria isolated from Korean, E-4 strain showed the highest resistance to oxygen. To know whether the selected strain will be fit for manufacture of fermented dairy products, we also investigated resistance of the selected strain to HCI. The selected strain, E-4, was more resistant to environmental stresses such as oxygen, H2O2 and HCI than Bifidobacterium longum known as resistant strain to environmental stresses. According to carbohydrate fermentation patterns and morphological characteristics, E-4 strain was identified as B. bifidum. In conclusion, the selected strain, E-4, was thought to be fit for manufacture of fermented dairy products.