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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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The Korean Journal of Food And Nutrition
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Journal DOI :
The Korean Society of Food and Nutrition
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Volume & Issues
Volume 18, Issue 4 - Dec 2005
Volume 18, Issue 3 - Sep 2005
Volume 18, Issue 2 - Jun 2005
Volume 18, Issue 1 - Mar 2005
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Variation of Instrumental Characteristics during Storage of Sesame Dasik
Cho Mi-Za ; Bae Eun-Kyung ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 1~3
This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.
Stability and Modification of Aspergillus awamori
-oxidized Soluble Starch
Ann Yong-Geun ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 4~10
Periodate-oxidized soluble starch increased pH stability of Aspergillus awamori a-glucosidase. After incubation for two hours, the enzyme in the absence of oxidized soluble starch was stable in the range of pH 3-7 at 40℃, pH 3-6 at 50℃ and the enzyme in the presence of oxidized soluble starch was stable in the range of pH 3-9 at 40℃, pH 3-8 at 50℃. At 60℃, the enzyme was stable in pH 3-6 regardless of the presence or absence of IO₄-oxidized soluble starch, but when IO₄-oxidized soluble starch existed in pH 5-6, remained activity of the enzyme increased 20% more than when it didn't exist. The enzyme modified with IO₄-oxidized soluble starch remained 70% of activity in pH 9, but native enzyme didn't remain, showing the increase of stability due to modification. In thermal stability, modified enzyme remained 12% at 50℃ and 7% at 80℃. But native enzyme remained 8% at 50℃ and didn't remain at more than 70℃. The result of HPLC analysis revealed the subunit of the enzyme at under pH 2 or over pH 9 was separated or the enzyme was denatured and conjugated. Protein structure of native enzyme was denatured by acidic and basic pH but was stable in the presence of IO₄-oxidized soluble starch.
Angiotensin Ⅰ Converting Enzyme(ACE) Inhibitory Activities of Laver(Porphyra tenera) Protein Hydrolysates
Kim Young-Myoung ; Do Jeong-Ryong ; In Jae-Pyung ; Park Jong-Hyuk ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 11~18
Angiotensin Ⅰ converting enzyme(ACE) inhibitory activities of laver(Porphyra tenera) protein hydrolysates were investigated by enzymes used for hydrolysis, molecular fractions and drying methods. For the enzymatic hydrolysis, crude laver protein, separated by filtration of water extract of dried laver extracted with 20 times(w/v) water for 3 hours at boiling temperature, were hydrolyzed with three commercial protease, Pepsin, alcalase and maxazyme NNP at optimal conditions. The yield of hydrolysis and ACE inhibitory activities of which were high in order of pepsin, alcalase and maxazyme NNP. ACE inhibitory activities of laver hydrolysates by molecular levels were high in order of 3 kDa > 10 kDa > 3∼10 kDa, and the IC/sub 50/ ACE inhibitory activities by molecular lebels were 4 mg/mL(3 kDa), 5 mg/mL(total hydrolysate), and 20 mg/mL(10 kDa), respectively. The storage stability of dried laver hydrolysates at 20℃ were strongly affected by drying methods, hot air dried of which were much stabler than freeze-dried one.
Preparation of Antioxidative Polyethylene Film and Its Effects on the Lipid Oxidation of Semi-dried Squid during Storage
Kim Young-Myung ; Park Hyung-Woo ; Byun Jee-Young ; Kim Kwang-Ho ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 19~27
Antioxidative polyethylene films for food packaging were experimentally prepared by fortification of TBHQ(tertiary butylhydroquinone) and dl-a-tocopherol at the weight ratio of 0.05, 0.2 and 0.5%, respectively and laminated with nylon. TBHQ and tocopherol contents in the PE/nylon film were analyzed and the antioxidative effects of film were investigated on the lipid oxidation of semi-dried squid during storage at 5℃ and l5℃. TBHQ contents of TAP 1(TBHQ 0.05%), TAP 2(TBHQ 0.2%) and TAP 3(0.5%) were 38, 146 and 365 mg/100g, respectively. Tocopherol contents of DAP l(tocopherol 0.05%), DAP 2(tocopherol 0.2%) and DAP 3(tocopherol 0.5%) were 33, 139 and 356 mg/l00g, respectively. TBA value and POV during storage of semi-drid squid were affected both by storage temperatures and packaging films. Lipid oxidation during storage was retarded by anti-oxidative films, as TBA value of TAP 3 and DAP 3 revealed about 50% of control after storage at 5℃ for 20 days and similer effects in POV were also observed.
Studies on Antioxidative Effect and Lactic Acid Bacteria Growth of Persimmon Leaf Extracts
Woo Jun-Young ; Paek Nam-Soo ; Kim Young-Man ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 28~38
This study was investigated the growth effect of persimmon leaf extracts on various Lactic acid bacteria, the effect as freeze-dry cryoprotectan, by the changes of vitamin C content, electron donating ability, total cell count and SOD-like activity. The total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the absence of persimmon leaf extracts(10%) at 37℃ after 48hr were 3.2×10/sup 9/cfu/mL, 2.9×10/sup 9/cfu/mL, 1.1×10/sup 9/cfu/mL, 1.6×10/sup 9/cfu/mL and 3×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.82∼3.88, and 1.697∼1.842. On the other hand, the total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the presence of persimmon leaf extracts at 37℃ after 48hr were 4.4×10/sup 9/cfu/mL, 4.3×10/sup 9/cfu/mL, 2×10/sup 9/cfu/mL, 3.3×10/sup 9/cfu/mL, and 3.4×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.74∼3.82 and 1.528∼1.805. The total cell counter of lactic acid bacteria in the presence of persimmon leaf extracts(10%) at 37℃ after 48hr higher than those in the absence of persimmon leaf extracts. In freeze-dry chryoprotectan, the survival rate of L. acidphilus MG501 decreased about 30%. In case of L. brevis MG19 and L. bulgaricus MG515, the survival rate decreased about 10%. However, the survival rate of L. lactis MG530 increased about 10% and L. casei MG311 showed the almost same effect. The changes of vitamin C content were the highest in L. lactis MG530(190.26mg/mL) and the lowest in L. acidophilus MG501(56.05 mg/mL). The electron donating ability indicated to L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 added by 10% persimmon leaf extracts, respectively. when 10% persimmon leaf extracts were added L. brevis MG19, the electron donating ability is the highest of all lactic acid bacteria. The SOD-like activity of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 showed lower than that of control.
Medium Optimization for Fibrinolytic Enzyme Production by Bacillus subtilis MG410 Isolated
Lee Ju-Youn ; Paek Nam-Soo ; Kim Young-Man ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 39~47
Using the bacteria isolated from Chungkookjang, Bacillus sublilis MG410 which is excellent in fibrinolytic enzyme activity was isolated. In increase the high production of fibrinolytic enzyme from Bacillus sublilis MG410, the effect of various carbon sources, nitrogen sources, inorganic sources, the initial pH of medium were investigated. The most effective carbon and nitrogen sources were founded cellobiose 0.5%(w/v) and soybean meal 2%(w/v) respectively. None of inorganic sources examined had any detectable stimulating effect on fibrinolytic enzyme production except Na₂HPO₄·12H₂O. The initial optimum pH for fibrinolytic enzyme production ranged from 5∼6 and agitation speed was effect at 150rpm. In jar fermentor experiments under optimal culture conditions, the activity of fibrinolytic enzyme reached about 5.050 unit after 48hours.
Studies on the Improvement of Herb Tea by Addition of Yucca (Yucca shidigera)
Young Hee-Tae ; Choi Hwa-Jung ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 48~53
Herbs and yucca(Yucca shidigera) are widely used a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.
Antioxidative and Antimutagenic Effects of Ganoderma lucidum Krast Extracts
Oh Se-In ; Lee Mee-Sook ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 54~62
The antioxidative effect, antimutagenic capacity and inhibitory effect of cancer cell proliferation in ethanol extracts of Ganoderma lucidum were studied for suggestion of prevention and dietetic treatment of chronic diseases and development of antioxidative, antimutagenic and anticancer functional food by employing biological and biochemical assay. The IC/sub 50/ of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Ganoderma lucidum showed 1026.21 mg/mL, 0.152 mg/mL and 0.412 mg/mL, respectively. So, the most effective antioxidative capacity in ethanol extracts of Ganoderma lucidum was the lipid peroxidation, among the method used this study. The indirect and direct antimutagenic effects of ethanol extracts of Ganoderma lucidum were examined by Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-Anthramine showed 100% in the Salmonella typimurium TA98 and 98.74% in the Salmonella typimurium TA100 and the direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 was 82.96%. But, the inhibitory effect on indirect mutagenicity mediated by 2-Nitrofluorene in Salmonella typimurium TA98 was low(7.81%). The inhibitory Effect of Ganoderma lucidum ethanol extracts on cell proliferation in Hela and MCF-7 by MTT test were 74.36% in HeLa and 73.90% in MCF-7 at the 0.50 mg/assay concentration and IC/sub 50/ were 0.163 mg/mL and 0.196 mg/mL respectively. From this result, it is suggested that Ganoderma lucidum is believed to have a possible antioxidative, antimutagenic and anticancer capacities.
Effect of Processing Methods on the Chemical Composition of Panax ginseng Leaf Tea
Chang Hyun-Ki ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 63~71
Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.
Effects of Alternative Medicine Extract on Bone Mineral Density, Bone Strength and Biochemical Markers of Bone Metabolism in Ovariectomized Rats
Lee Joo-Won ; Kim Hyunjin ; Jhee Okhwa ; Won Haedan ; Yu Youngjo ; Lee Minho ; Kim Taewha ; Om Aeson ; Kang Juseop ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 72~80
To prevent and treat the osteoporosis, diverse therapies have been applied, which is still need to solve negative side effects. We investigated the effects of the extract from alternative medicine(AM) on the progress of bone loss in ovariectomized-rats fed with Ca-deficient diet for 7 or 14 weeks. Ovariectomy(OVX) concomitant with Ca-deficiency caused bone loss evidently decreased in bone mineral density and bone strength of femoral epiphysis and vertebrae, which were ameliorated with administration of AM extract. Also, the effect of AM extract on the biochemical markers were measured. The increased serum alkaline phosphatase caused by OVX and Ca-deficiency were observed, which were not affected by administration of AM extract. Administration of AM extract may have preventive effect on the elevated serum acid phosphatase concentrations caused by OVX and Ca-deficiency at 14 wks, implicating that AM extract possibly acts toward reducing born resorption, even though the results were not statistically significant. Serum osteocalcin and urinary deoxypyridinoline, the markers of bone turn over, were not changed by estrogen deficiency or AM extract. We concluded that the AM extract treatment had potently preventive effects on the decreased bone density and bone strength induced by OVX and Ca-deficiency. The changes of biochemical markers related to the effect of AM extract were not manifested but it still suggest that AM extract may inhibit the bone resorption derived from OVX and Ca-deficiency.
Antimicrobial Effect of Plagiorhegama dubium Extracts on Food-borne Pathogen
Bae Ji-Hyun ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 81~87
This study was performed to investigate the antimicrobial activities of the Plagiorhegama dubium extracts against food-borne pathogens. The methanol extract was partitioned into petroleum ether, chloroform, ethyl acetate, and methanol portions. The antimicrobial activity of the P. dubium extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of P. dubium showed the highest antimicrobial activity against Staphylococcus aureus and Escherichia coli. The synergistic effect has been found in combined extracts of P. dubium and Hedyotis diffsa as compared to each extracts alone. Finally, the growth inhibition curve was determined using methanol extracts of P. dubium against S. aureus and E. coli. The methanol extract of P. dubium showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate portion from P. dubium retarded the growth of S. aureus more than 36 hours and E. coli up to 60 hours. The methanol extracts of P. dubium has been shown the antimicrobial activity against S. aureus and E. coli.
The Characteristics of Kimchi by the Degree of Hotness of Powdered Red Pepper
Jeong Eun-Ja ; Bang Byung-Ho ; Kim Kwan-Pil ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 88~93
The objective of this study was to investigate an influence of the degree of hotness of powdered red pepper on quality attributes of Kimchi. The extent of hotness was analysed by content of capsaicin and dihydrocapsaicin and ASTA color value, and the change of quality attributes of samples were evaluated by pH, acidity, total microbes, lactic acid bacteria cell count and sensory. Content of capsaicin and dihydrocapsaicin in mild red pepper powder was 11.4mg%, 5.4mg% respectively. And content of capsaicin and dihydrocapsaicin in hot red pepper powder was 149.1mg%, 66.0mg% respectively. Kimchi was made with mild and hot red pepper and stored for 24 days at 5±1℃. The pH of Kimchi made with mild red pepper powder during storage of 12 days was slightly lower than that of Kimchi with hot red pepper powder. The pattern of change in pH of samples showed a reducing trend during storage, and the acidity was vice-versa. At day 0, numbers of total bacteria in mild and hot Kimchi were 5.7, 6.7 log cfu/g, respectively. And at day 3, number of total bacteria in mild and hot Kimchi was same. The change in number of lactic acid bacteria was similar to that of total bacteria. In case of sensory evaluation, Kimchi made with hot red pepper powder showed better sensory scores in overall acceptability.
A Study on the Physicochemical Properties of Korean Teas according to Degree of Fermentation
Chung Young-Hee ; Shin Mee-Kyung ;
The Korean Journal of Food And Nutrition, volume 18, issue 1, 2005, Pages 94~101
The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The content of the mineral was highest in Ca, Mg. The content of vitamin C was 670.62 mg in green tea and 169.7∼85.03 mg in fermented tea. The content of vitamin C were increased as tea was more fermented. The composition of vitamin E and β-carotene was green tea> blue tea> yellow tea> black tea. The content of the rutin was 0.12 % in green tea and 1.37% in black tea. The content of rutin was increased with fermentation. The content of total amino acid of green tea was 2270.9 mg. The content of main amino acid of Glu, Asp, and Leu was 342.01 mg, 165.32 mg, and 161.69 mg and the hightst content of Glu. The content of total amino acid of black tea was 2,219.08 mg. Total amino acid content of fermented tea increased in the order of black tea> blue tea> yellow tea, and among the tea, the content of black tea was the highest in the fermented tea. The content of caffeine was 1.17% in green tea and 1.05∼1.32% fermented tea. These results were nothing in the content of caffeine during the fermentation. The content of theanine was 0.95% in green tea and 0.73∼1.42% in fermented tea. The content of total catechin was highest in green tea, and decreased sharply as tea was more fermented. Flavonoid content of 1.05% in green tea. DPPH radical scavenge activities of the teas 4.73∼19.5% mg.