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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 20, Issue 4 - Dec 2007
Volume 20, Issue 3 - Sep 2007
Volume 20, Issue 2 - Jun 2007
Volume 20, Issue 1 - Mar 2007
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Studies on the Flavonoid Compositions of Elsholtzia spp.
Um, Hye-Jin ; Kim, Gun-Hee ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 103~107
Elsholtzia spp., a herbaceous perennial plant grown worldwide, have been used as a folklore medicine. Due to the presence of flavonoid in their extracts, Elsholtzia spp. have various functional properties. The objective of this research was to compare the amount of flavonoids in Elsholtzia spp. extracts in order to improve the potential of by using their functional properties. Elsholtzia spp. were collected in various areas of Korea. These were divided into leaf, flower, stem, and root. Each sample was dried using various drying method and ground to a powder. The powdered sample prepared was extracted with 80% ethanol. Extracts were analysed for the content of total flavonoids and apigenin by HPLC. Higher content of flavonoids was observed in the extracts of leaves and flowers. In previous study, apigenin among flavonoids was detected from Elsholtzia spp. so, apigenin content was analysed by HPLC. According to the results, the extracts of leaf and flower had the higher apigenin content than other samples.
Isolation and Characterization of a Protease-Producing Halophilic Vibrio sp.
Um, Ki-Bum ; Yoon, Sun-Jin ; Lee, Jae-Kyoung ; Lee, Jae-Hag ; Lee, Soon-Youl ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 108~113
In this study, a halophilic protease-producing bacterium was isolated from the west seaside mud flats of Korea. The 16S rDNA nucleotide sequences of the isolate showed 99.5% sequence homology with those of Vibrio vulnificus and Vibrio fluvialis; therefore, the isolate was named Vibrio sp. YH-127. Gram staining and the carbohydrate metabolism test results supported the isolate as one from the Vibrio family. Optimum condition for the cell growth and for the protease activity were obtained when the isolate was cultured at 25
and pH 7.0, with the salt concentration of the medium similar to that of sea water. Finally, the addition of Mg
ions into medium increases protease activity suggesting that the protease produced by the isolate was a metalloprotease.
The Biological Activity of Deer Antler Extract in vitro
Lee, Kyung-Ae ; Chung, Hae-Young ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 114~119
Our research objective was to examine the in vitro biological activity of deer antler(Nogyong in Korean) extract, including the antioxidative, nitrite scavenging, and tyrosinase inhibitory effects, as well as the antithrombotic, and angiotensin I converting enzyme(ACE) inhibitory activities. The carbohydrate, protein, fat, and mineral contents of the deer antler were 7.6%, 65.3%, 3.2% and 23.9%, respectively. The electron donating ability(EDA) by the reduction of 2,2'-diphenyl-1-picrylhydrazyl(DPPH) was 67.1%, and the inhibition rate of lipid peroxidation by the thiocyanate method using linoleic acid was 92.1% in 100 mg/ml of extract. The nitrite scavenging effects were pH dependent, and were highest at pH 1.2 and lowest at pH 6.0. The sample inhibition rate against tyrosinase was above 64.0%. The platelet aggregation induced by ADP(adenosine-5'diphosphate) was inhibited up to 51.7%, and the inhibitory effect was dependent on the sample concentration. Lastly, the inhibition rate of ACE was 47.5% in 100 mg/ml of deer antler extract.
Thermal Degradation Kinetics of Tocopherols during Heating without Oxygen
Chung, Hae-Young ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 120~124
The thermal degradation kinetics of alpha-, gamma- and delta-tocopherols was studied during heating at 100, 150 200 and 250
for 5, 15, 30 and 60 min in the absence of oxygen. The tocopherols were separated by HPLC using a reversed phase
-column with two kinds of elution solvent system in a gradient mode. The kinetics for degradation of
-tocopherols was analyzed as a function of temperatures and times. The degradation of tocopherols was described by the first-order kinetics in the absence of oxygen. The rate of tocopherols degradation was dependent on heating temperatures. The degradation rate constants for
-tocopherols showed an increasing trend as the heating temperature increased. The magnitude order of the experimental activation energy was
Effect of Zingiber officinale Roscoe Fractionation of Extracts on Mouse Spleen and Macrophage Cells Activation
Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 125~133
Ginger(Zingiber officinale Roscoe) has long been used as a food source in Korea, and it is widely used as a dietary condiment throughout the world. The present study focused on the immunomodulative effects of ginger extracts via in vitro experiments. To identify the immune-activation fractions of the plant, we performed the systematic fractionation of ginger with methanol, hexane, chloroform, butanol and water for separation and refining. The results showed that the chloroform fraction had the highest immune cell activation properties. In conclusion, this study suggests that ginger extracts may enhance immune function by regulating the splenocyte proliferation as well as the cytokine production capacity of activated macrophages.
Antioxidative and Cytotoxic Effects of Solvent Fractions from Elaeagnus multiflora
Kim, Sung-Ae ; Oh, Se-In ; Lee, Mee-Sook ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 134~142
This study was performed to determine the antioxidative and cytotoxic effects of Elaeagnus multiflora by examining its scavenging effects on the 1,1-diphenyl-2-picryl-hydrazyl(DPPH) radical, the inhibition of lipid peroxidation, and its inhibitory effects on cancer cell proliferation in HeLa cells, MCF-7 cells, and SNU-638 cells by MTT assay. Here, dried samples were extracted in ehtanol at room temperature and fractionated into five different solvent types: hexane, dichloromethane, ethylacetate, butanol, and aqueous partition layers. The hexane(62.92
2.45%) and dichloromethane(65.25
4.74%) fractions of Elaeagnus multiflora's flesh, and the aqueous(94.65
0.02%) and ethylacetate(93.83
0.02%) fractions of Elaeagnus multiflora's seeds, inhibited DPPH radical production. The DPPH radical scavenging effects of the flesh and seed were different according to solvent fractions. The inhibition of lipid peroxidation by the flesh and seed extracts were 76.11
3.66 and 69.57
2.27, respectively, for hexane and 67.57
2.43 and 62.09
0.90, respectively, for the dichloromethane fraction. Among the various partition layers of Elaeagnus multiflora's flesh, hexane and dichloromethane showed the strong cytotoxicities on all the cancer cell lines used in the study. Also all the fractions of Elaeagnus multiflora's seed exhibited significant effects on the inhibition of cancer cell growth(hexane > dichloromethane > ethylacetate > butanol > aqueous partition layers). These results indicate that the haxane and dichloromethane partition layers of Elaeagnus multiflora's flesh and seed extracts have possible antioxidative and anticancer capacities. Although further studies are needed, the present work suggests that Elaeagnus multiflora may be an antioxidative and chemopreventive agent.
The Experimental Effects of Pomegranate on the Cerebral Blood Flow and Obesity in Rats
Jeong, Hyun-Woo ; Jeon, Byung-Gwan ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 143~149
To examine the effects of pomegranate on cerebral blood flow and obesity, we observed regional cerebral blood flow in normal rats, as well as body weight, serum total cholesterol, serum HDL-cholesterol, serum LDL-cholesterol, serum triglycerides, serum total lipids, serum phospholipids and serum free fatty acid levels in rats fed a high fat diet. The results were as follows. Pomegranate seed extract significantly increased regional cerebral blood flow and the peel extract increased regional the cerebral blood flow in a dose dependent manner. In addition, the pomegranate extracts(seed, peel, juice) decreased body weight, serum total cholesterol, serum LDL-cholesterol, serum triglycerides, serum total lipids, serum phospholipids and serum free fatty acid levels, and increased serum HDL-cholesterol in the rats fed a high fat diet. More specially the seed extract significantly decreased serum total cholesterol, serum triglycerides and serum phospholipid levels.
Antioxidant Activities of Red Hamcho(Salicornia herbacea L.) against Lipid Peroxidation and the Formation of Radicals
Kim, Dong-Pil ; Jung, Yong-Hee ; Lee, Mi-Kyung ; Song, Hee-Sun ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 150~157
Hamcho(Salicorinia herbacea, glasswort), a halophyte, is an annual succulent shrub that grows on coastal wetlands and has been regarded as a functional food for good health. Natural dried red and green Hamcho were extracted with 25% ethanol and water at 70
. The antioxidant activities of these four extracts were examined by six different assays, including the measurement of total phenolics, radical scavenging effects on 1,1-diphenyl-2-picrylhydrazyl(DPPH), nitric oxide(NO) and nitrite(NO
) scavenging effects, reducing power, and the inhibitory effect on tyrosinase activity. The total phenolic contents of the four extracts were high at 237
255 mg of gallic acid equivalents per 1 g of dried sample tested. The green Hamcho extracts contained more phenolic compounds than the red Hamcho extracts. When they were compared to tocopherols, the antioxidant activities of the green and red Hamcho powders were significantly higher at the same concentration levels(5 mg and 3 mg, respectively) in a POV test. The inhibition effects of the four extracts at a level of 75
were higher than 98% in the POV test. The red Hamcho 25% ethanol extract showed a high significant effect on DPPH radical scavenging(SC
). The green Hamcho 25% ethanol extract, however, showed a high significant effect on NO radical scavenging(SC
). The NO
radical scavenging effect was assayed at pH 1.2, 4.2 and 6.0, and all the Hamcho extracts scavenged the NO
radical much more effectively at pH 1.2. The NO
scavenging effect of the red Hamcho 25% ethanol extract(64%) was as high as that of 5 mM vitamin C at pH 1.2(p<0.05). In the reducing power test, the red Hamcho 25% ethanol extract revealed the highest ferric ion reducing activity among the Hamcho extracts, and its activity was as high as that of 0.33 mg/ml of vitamin C. The four Hamcho extracts showed high tyrosinase inhibition effects of more than 80%, and their activities were higher than 50
g of kojic acid. The green and red Hamcho 25% ethanol extracts totally inhibited tyrosinase activity(100%). Therefore, the results suggest that red Hamcho extracts may serve as useful natural antioxidants along with green Hamcho extracts.
Functional Ingredient Compositions of Soybean Curds(Tofu) Made with Black Soybeans(Huktae) and White Soybeans(Baktae)
Kim, Kang-Sung ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 158~163
The compositions of tofus made with Baktae and Huktae were compared to those made with other respective types of soybeans. The lipid and protein contents of Baktae were 20.8% and 39.7%, while those of Huktae were 15.8% and 41.1%, respectively. In both soybean types, linoleic acid(18:2), oleic acid(18:1), and palmitic acid(16:0) accounted for more than 80% of the total fatty acids. The tofu made from Baktae was whiter than the tofu made from Huktae, as exhibited by a higher Hunter's L-value. The lipid content of the Baktae tofu(4.41%) was higher than that of the Huktae tofu(3.26%). The amino acid compositions of the Huktae and Baktae tofus were similar, with glutamic acid and aspartic acid being the most abundant amino acids in both tofus. However, the content of the limiting amino acid, methionine, increased 2.5-fold in the tofus as compared to the soybeans, on a per gram protein basis. Isoflavones were lost during tofu making as contents for the tofu were 20
25% of those for the soybeans.
A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder
Song, Young-Suk ; Hwang, Seong-Yun ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 164~172
The purpose of this study was to investigate the properties of yellow layer cake made with bamboo leaf powder. Physical properties of the medium and cake flour with bamboo leaf powder were tested by falling number, farinogram, alveogram and after making yellow layer cake, which were tested by rheometer and water activity etc. We found that falling numbers increased with addition of bamboo leaf powder and adding bamboo leaf powder to the flour decreased peak viscosity, holding strength, final viscosity etc. The p value of the alveogram increased for the flour containing bamboo leaf powder increased, but development time and stability decreased. The water activity of the yellow layer cakes made with bamboo leaf powder decreased during storage, but they did not show significant differences. The results of the sensory test showed that the 3% of addition of bamboo leaf powder had the best scores.
The Manufacturing and Physiological Evaluation of Mulberry Fruit Tea
Cho, Mi-Za ; Kim, Ae-Jung ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 173~178
In this study we manufactured mulberry fruit tea(MFT) to be used as an anti-inflammatory agent. Here, MFT was consumed by thirty middle-aged women with symptoms of rheumatoid arthritis for 4 weeks. The anthropometric measurements and serum inflammatory factors were measured before and after consumption of the MFT. For the anthropometric measurements, BMI and body fat decreased after 4 weeks of tea consumption although there were no significant differences. The serum inflammatory factors(uric acid and homocysteine) as well as serum amino transferase activity(aspartate trans-aminase and alanine transaminase) showed a decreasing trend. In addition, serum carbon reactive protein(CRP) decreased significantly decreased after MFT consumption 4 weeks. It's concluded that this MFT is helpful to for rheumatyroid arthritis patients in order to decrease serum inflammatory factors such as CRP.
Processing of Convenient Rice Gruels with Sericultures
Kim, Mi-Won ; Woo, Na-Ri-Ya ; Kim, Ae-Jung ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 179~184
The purpose of this study was to develop traditional Korean rice gruels using sericultures. The SOD-like activities of the sericultures were in the order of 39.56%(Paecilomyces tenuipes: PT)>26.91%(Mulberry leaf: ML)>7.68%(Mulberry fruit: MF). The total phenolic acid contents were ML(0.21 mg/ml)>PT(0.16 mg/ml)>MF(0.07 mg/ml). The ML was the highest in all the groups. In the sensory evaluation, for overall quality, the rice gruel with ML was scored higher than the other samples, The brightness(L) of the rice gruels with sericultures were PT>MF>ML, and redness(a) was highest for MF(3.70) and yellowness(b) was highest for PT(17.74). The moisture contents of the gruels were 0.38%, 0.19%, and 0.07%, for ML, MF, and PT, respectively. The ash contents of the gruels were in the order of MF>PT>ML. The crude fat and protein contents were highest in the PT gruels.
Quality Characteristics of Backsulgi with Germinated Brown Rice Flour
Cho, Kyung-Ryun ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 185~194
This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.
The Qualities and Functionalities of the Fermentation Broth of Fruits, Vegetables and Medicinal Herbs
Baik, Kyung-Yeon ; Kim, Duck-Hee ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 195~201
This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and
Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from
CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of
ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from
before fifteen days and
ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.
Health Nutrition Education Program Curriculum and the Effects for Preschool Children
Lee, Hyun-Ok ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 202~208
This study had two purposes: first, to develop various health nutrition education materials for preschool children as well as their teachers and parents, and second, to apply the health nutrition education programs systematically. The health nutrition education materials consisted of : 'Salt! I know what it is and eat it', 'Friend! Let's have breakfast.', 'I eat vegetables(rainbow)', 'I hate fat', 'I enjoy exercise', 'I am growing very fast'. 'I am curious about my body', 'My body is important', 'Cigarettes, what are they?', 'What's included in cigarettes?'. 'Smoking, it gives my family pain', 'Let's quit smoking', and 'Let's drink moderately'. During the education period, booklets, wall charts, photographs, food models, videos, animated films, and demonstrations were utilized. Based on age, there were significant differences in the effects of 'I am curious about my body'(p<0.05), 'What is included in cigarettes?'(p<0.01), and 'Smoking, it gives my family pain'(p<0.05). There were also significant differences in 'Salt! I know what it is and eat it', 'Friends! Let's have breakfast.', 'My body is important.' and 'Let's quit smoking'. As a result, to improve food habits and health nutrition knowledge, health nutrition education programs must be presented to day care center children as well as their parents, and persistent education is necessary.
A Study on the Food Intake Patterns by Age People in Medical-chechuped Persons in National Health Insurance Corporation Ilsan Hospital
Ko, Jae-Young ; Kim, Ok-Sun ; Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 209~217
The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30
years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.
A Study on School Dietitians' Satisfaction with Foodservice Facilities and Utilities in the Chonbuk Area of Korea
Choi, Hyu-Yeun ; Rho, Jeong-Ok ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 218~225
This study was conducted to investigate the satisfaction of school dietitians with foodservice facilities and utilities in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total of 22 dietitians. Statistical data analysis was completed using the SPSS v. 10.0 program. The results are summarized as follows. Among the 222 school foodservice systems, 68.5% of the schools prepared meals the conventional way and 31.5% prepared them the commissary way. Most of the school foodservice facilities were located on the first floor. Satisfaction with the location of the foodservice facility was not significantly different between the conventional and commissary systems. However, overall dietitian satisfaction with the foodservice facility locations was poor. Approximately 30% of the dietitians responded that one of the most important problems for foodservice management was the limited space and worn-out equipments in the kitchens. For dietitians' satisfaction on the types of facilities present, most schools had constructed dietitian offices, food storage facilities, cafeterias, rest rooms, dressing rooms, and preparation facilities. Yet, the amenities most often missing were storage facilities, preparation facilities, dressing rooms, rest rooms, etc. For overall satisfaction with the status of facilities and utilities, we found no significant differences between dietitians in the conventional(2.89) and commissary foodservice systems(2.86); however, the satisfaction level among the dietitians was poor. Therefore, governmental regulation agencies need to review and approve plans prior to the new construction or extensive remodeling of school foodservice facilities. Finally, content analysis was also conducted regarding the dietitians' opinions on foodservice facilities and utilities.
Status of Supplier Selection Status and the Practical Use of Purchase Specifications for Self-operated School Foodservices in the Seoul Area
Ryu, Kyung ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 226~239
The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.
The Effects of Areca catechu Extracts on Tyrosinase Gene Expression in B16 Mouse Melanoma Cells
Chin, Jong-Eon ; Cho, Nam-Chul ;
The Korean Journal of Food And Nutrition, volume 20, issue 2, 2007, Pages 240~244
In this study, we found that the methanolic extract of Areca catechu repressed expression of the tyrosinase gene in B16 mouse melanoma cells containing a tyrosinase promoter. Extract concentrations of 100
g/ml and 500
g/ml exhibited tyrosinase gene expression rates of aproximately 62% and 48%, respectively, compared to the control. The fraction layers consisting of ethyl acetate, butyl alcohol, and water showed repressive effects on the tyrosinase gene. In particular, the butyl alcohol fraction highly repressed at 100
g/ml and 500
g/ml. In the MTT assay, the methanolic extracts exhibited very low cytotoxicities at 1
g/ml, and 100