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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 21, Issue 4 - Dec 2008
Volume 21, Issue 3 - Sep 2008
Volume 21, Issue 2 - Jun 2008
Volume 21, Issue 1 - Mar 2008
Selecting the target year
Effects of Job's Tears(Yul-Moo) Extracts on Mouse Splenocyte and Macrophage Cell Activation
Ryu, Hye-Sook ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 1~6
Job's Tears(Yul-Moo) is a grass crop long-used as a traditional medicine; it is also a nourishing food. There are reports of its anti-inflammatory, stomachic, antiallergic activity, and antispastic effects and Job's Tears has been used in China to treat rheumatism, and neuralgia although its warts, rheumanism remains unclear. Thus, the present study was performed to investigate the in vitro effect of Job's Tears extracts on immune function. Here mouse splenocyte proliferation and cytokine production
by peritoneal macrophages cultured with ethanol and water extracts of Job's Tears were examined. splenocytes proliferation increased with Job's Tears water extracts supplement at concentrations investigated The cytokine production
by ELISA using a cytokine kit And
, IL-6 and
production increased water extracts supplementation. This in vitro study suggests that supplementation with Job's Tears water extracts may enhance immune function by regulating the splenocyte proliferation and enhancing cytokine production of activated macrophages.
The Anticoagulant and Anticancer Activities of Enteromorpha intestinalis Extracts
Lim, Eun-Jeong ; Cho, Kyung-Ryun ; Kim, Ji-Young ; Lee, Yoo-Hyun ; Ho, Jin-Nyoung ; Kim, Young-Jun ; Cho, Hong-Yon ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 7~14
The study was performed to investigate the biological activity of Enteromorpha intestinalis. In order to examine its blood anti-coagulant effects, Enteromorpha intestinalis was extracted with cold water, methanol, hot water, HCl and NaOH. In general, the alkali extract of Enteromorpha intestinalis was approximately 17 times stronger than the control. The anti-cancer effects of select extracts(methanol, hot water, 0.1 N NaOH, 1 N NaOH) were determined in human melanoma cells(Bl6/F10), fibrosarcoma cells(HTl080) and breast cancer cells(MCF7) by MTT assay. With the treatment of 250
of methanol extracts. HT1080, B16/F10 and MCF7 cell viabilities significantly decreased to 8.06%, 3.62% and 10.10%, respectively. Thus these results strongly support the possibie use of Enteromorpha intestinalis as a functional materials.
Antimicrobial Activity of Water Soluble Propolis
Park, Heon-Kuk ; Kim, Sang-Bum ; Shim, Chang-Hwan ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 15~21
In this study, the minimum inhibition concentration(MIC), growth inhibition activity, and colony forming inhibitory activity of water soluble propolis against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Streptococcus mutans, Citrobacter freundii, Enterobacter aerogenes, Escherichia coli, Klebsiella pneumoniae and Salmonella enteritidis were tested. The MICs of the water soluble propolis against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Streptococcus mutans, Citrobacter freundii, Enterobacter aerogenes, Escherichia coli, Klebsiella pneumoniae, and Salmonella enteritidis were 312.5 ppm, below 156.3 ppm, 625 ppm, 10,000 ppm, above 10,000 ppm, 10,000 ppm, above 10,000 ppm, above 10,000 ppm, 10,000 ppm, and above 10,000 ppm, respectively. The growth inhibition concentrations against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Streptococcus mutans, Citrobacter freundii, Enterobacter aerogenes, Escherichia coli, and Klebsiella pneumoniae were 156.3 ppm, below 156.3 ppm, 625 ppm, 5,000 ppm, 10,000 ppm, 10,000 ppm, 10,000 ppm, 10,000 ppm, and 5,000 ppm, respectively. However, 10,000 ppm did not inhibit the growth of Salmonella enteritidis. Finally, the colony forming inhibitory activities against Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Streptococcus mutans, Citrobacter freundii, Enterobacter aerogenes, Escherichia coli, Klebsiella pneumoniae, and Salmonella enteritidis were 98.0%, 99.8%, 69.8%, 98.1%, 62.0%, 63.1%, 79.5%, 61.9%, 79.6%, and 0.0%, respectively.
Quality Characteristics of Seolgiddeok Prepared with Added Paecilomyces japonica Powder
Shin, Seung-Mee ; Kim, Ae-Jung ; Cho, Han-Chul ; Joung, Kyung-Hee ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 22~27
This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.
Quality Evaluation of Fresh-cut Lettuce during Storage
Cho, Sun-Duk ; Youn, Soo-Jin ; Kim, Dong-Man ; Kim, Gun-Hee ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 28~34
This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures:
. Sensory quality evaluations revealed the following: produce stored at
lost its marketability in less than one day; produce stored at
lost its marketability in less than two days; on the other hand, produced stored at
, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at
maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.
Physicochemical Properties and Antioxidative Activities of Omija(Schizandra chinensis Bailon)
kim, Jwa-Suk ; Choi, Sun-Young ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 35~42
To develop physiological functionality of Omija extracted with water was evaluated on antioxidative activity. Omija, high acid material with pH 3.6, contain
of moisture, and
of crude fat. This material have
of carbohydrate and
of crude protein as well, but ash and crude protein contents were found less than 10%. 10 mineral contents were also found, too; K and Ca showed the highest level, then Al, Mg, Na and Mn were followed. In composition amino acid contents, glutamic acid took the largest portion,
mg/100 g, aspartic acid
, and other composition amino acid under 50%. In case of free sugar contents, 7 types were found. Most of them were glucose and fructose. Total phenolic compounds showed the highest level,
mg/100 g of flavonoid and
mg/100 g were included. In terms of electron donating ability, radical scavenging ability activated as the amount of Omija extract increased. In particular, Omija extract in 1,000
demonstrated almost similar electron donating ability,
, to BHT. It was also found that antioxidant activities of electron donating ability, SOD-like ability, hydroxyl radical scavenging ability and nitrite scavenging ability were highly promoted as Omija extract concentration increased. The nitrite scavenging ability was significant when the extract belonged to strong acid region and doping concentrations increased.
Quality Characteristics of Soybean Curd With Omija Extract
Kim, Jwa-Suk ; Choi, Sun-Young ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 43~50
This study used Omija extract as a natural congelation to compare and analyze soybean curd's physicochemical and sensory quality characteristics in order to improve functional benefits and taste of soybean curd. When Omija extract concentration increased, protein content went up considerably while crude fat and yield significantly decreased. In the pH change, the group with Omija extract were lower than control and the change was not much noticeable but slightly checked as the storage period was extended. The turbidity tended to increase as the storage period was longer. In the acidity change, the group with 0.5% Omija extract showed rapid increase on the 4th day after starting storage, and it can be interpreted that decomposition started at the moment. As the storage period was extended, brightness and yellowness remarkably decreased and redness considerably enhanced: higher concentration Omija extract worked to decreased brightness and to increase yellowness and redness. In accordance with the storage period, hardness, brittleness and gumminess increased and springness decreased, but there was no considerable change in cohesiveness: in accordance with the concentration, hardness, brittleness and gumminess significantly increased, but there was no considerable change in cohesiveness. In terms of sensory quality, the group with 1% of Omija extract showed the best appearance, flavor, taste and after swallowing results. The group with 1% Omija extract was the most preferred,
in the overall preference. In conclusion, adding Omija extract can improve soybean curd's physicochemical and sensory quality characteristics. Moreover, the extracts can be expected to play an important role in encouraging Omija's value and widening its appliances to various food.
A Method for Maintaining Good Kimchi Quality during Fermentation
Bang, Byung-Ho ; Seo, Jeong-Sook ; Jeong, Eun-Ja ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 51~55
Colour and texture are the most difficult quality aspects of Kimchi to maintain during storage. Therefore, this study investigated how to maintain superior quality Kimchi during fermentation without changes in color and texture. By examining differences between samples covered with vinyl(A group) and not covered with vinyl(B group) and assessing pH, total acidity, total viable cell count, total lactic acid bacteria cell count and sensory characteristics. The results are indicated that pH, total acidity, total viable cell and total lactic acid bacteria were similar between group A and B. Group A showed higher sensory score for colour, taste, texture and acceptability than group B(p<0.001). Covering the Kimchi with vinyl appeared to have a similar effect as when Kimchi is kept in a Kimchi-pot under stones or the outer leaves of vegetables making it possible to maintain good color and texture during storage. In conclusion, even though, it is not practical to use Kimchi-pots within urban settings today, vinyl coverings may offer the same effects.
Effect of Xylitol on Bread Properties
Lee, Soo-Jeong ; Paik, Jae-Eun ; Han, Myung-Ryun ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 56~63
This study investigated the quality characteristics of breads manufactured with xylito1. Four different concentrations(0, 5, 7, and 10%) of xylitol were added to the bread-making flour. Volume, color, the visco-elastic properties of the dough, and bread texture were analyzed. The dough volumes of the xylitol treatments during fermentation, as well as the final volumes of the xylitol breads were lower than those of the control dough and bread. Onset temperature slightly increased with the xylitol concentration, but entalphy changed minimally. Finally, the hardness of the bread positively increased with the xylitol concentration.
Effect of Gastrodiae rhizoma Powder on Serum and Liver Lipid Levels of Rats with High Fat Diet
Cho, Hwa-Eun ; Choi, Yun-Hee ; Park, Sung-Hye ; Park, Yong-Soo ; Ahn, Byung-Yong ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 64~70
This study was performed to study the effects of Gastrodiae rhizoma on lipid concentration of serum and liver in rats fed high fat diet. Male Sprague-Dawley rat were randomly assigned to 5 groups such as basal diet only(BDG), high fat diet(HFG) and high fat diet with 5% processed Gastrodiae rhizoma(GRL), high fat diet with 10% processed Gastrodiae rhizoma(GRM), high fat diet with 15% processed Gastrodiae rhizoma(GRH) supply each of the experimental diets for 6 weeks. Food intake was significantly decreased by both high fat intake and high fat with Gastrodiae rhizoma intake compared with basal diet intake but weight gain was not significantly different from each groups. Liver weights were significantly lowered by Gastrodiae rhizoma intake compared with high fat intake. In the serum, total cholesterol was not significantly different with each groups, but triglyceride level was significantly lowered by Gastrodiae rhizoma intake as compared with control. In the liver, lipid levels inceased with the Gastrodiae rhizoma intake, but total cholesterol and triglyceride levels were not significantly different with control. These results showed that dietary Gastrodiae rhizoma as supplementary food may decrease triglyceride in the serum.
Effects of Mulberry-Leaf Powder Tofu on Carpus Mineral Density, Biochemical Markers of Bone Turnover and Lipid Profiles in Female University Students from Choongnam Consuming Low Calcium Diet
Kim, Ae-Jung ; Kim, Myung-Hwan ; Han, Myung-Ryun ; Choi, Mi-Kyeong ; Kim, Mi-Hyun ; Kang, Nam-Mi ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 71~78
This study examined the effects of mulberry-leaf powder Tofu(MPT) on the anthropometric measurements, bone mineral density(BMD), biochemical markers of bone turnover, serum lipid levels of and macrominerals status in 30 female university students living in Choongnam with low dietary Ca intake was low(mean daily
mg/day). The subjects received the MPT supplemented(100 g/day) for 4 weeks. The nutrient content per 100 g MPT was 84.10 kcal(energy), 8.98 g(protein), 0.53 mg(fiber), 211.33 mg(Ca) and 1.59 g(fat). Anthropometric measurements, 24-hour dietary recall, carpus BMD using DEXA, select BMD biomarckers(serum alkaline phophatase activity, osteocalcin, urinary deoxypyridinoline), serum protein levels, albumin, and glucose levels, lipid profiles(cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol) and serum macrominerals(Ca, Ca/P ratio, Mg) were analyzed before and after MPT supplementation. Following MPT supplementation, there was no significant differences in anthropometric measurements, nutrient intakes, carpus BMD, serum alkaline phosphatase activity, osteocalcin, and urinary deoxypyridinoline, serum levels of protein, albumin, and glucose or lipid profiles with AI, HTR, LHR and CRF. However, there were significant increases in dietary calcium as well as decreases in serum triglycerides with MPT supplementation. Although further research is needed, these results that regular intake MPT could prevent bone and cardiovascular diseases.
A Basic Study for Sensitiveness of Dietary Life & Living Environment Using Mice
Kim, Mi-Ok ; Eun, Jong-Geuk ; Chung, Yung-Bea ; Choi, Chul-Yung ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 79~86
In this study the sensitivity subjected to housing environmental as well as actual life and subjected to dietary living using experimental mice were investigated. In order to invest sensitivity for dietary life of the mice, using the dropwort(MINAISU) juice and the fermented with the extracted dropwort for change of weight on the mice, this was examined. The result of thus, group of infection through the mouth on dietary treatment for the high-fat foods and the dropwort more than compared with group of dietary treatment for the high-fat foods tended to be decreased. On fermented secretion group of the dietary treatment total cholesterol number also was decreased, the concentration of HDL cholesterol was shown a slight increased. The result of studying for the sensitivity controlled architectural structural material for the mice, coming under wooden living environment, making appearance with increasing weight as well as taking food and drink for psychological rest was considered. To examine changing weight through the mice in regard to the sensitivity for dietary life and living environment, in connection with promotion of health as well as diseases control the caused by those, would be achieve new balanced growth on basic study. Also that would be anticipated to making good use of thus results.
A Study on the Purchase Patterns of Processed Foods and Perception of School Dietitians on Nutrition Labelling in Chonbuk Area of Korea
Cha, Yeon-Soo ; Choi, Ok-Sim ; Rho, Jeong-Ok ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 87~96
This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.
A Study on Customer Service Encounters at a Large Food Court Customer Using Importance-performance Analysis
Yoon, Hei-Ryeo ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 97~105
An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.
A Comparison of Nutrient Intakes and Food Lifestyles between Double Income Families' and Full-time Housewives' Children
Lee, Hyun-Ok ;
The Korean Journal of Food And Nutrition, volume 21, issue 1, 2008, Pages 106~113
The purpose of this study was to compare the nutrient intakes and food lifestyles between double income families' children and full-time housewives' children. The subjects included 525 children ages 4 to 7 years old. The proportion of children receiving regular meals was 77.8%. One of the primary reasons for skipping breakfast was 'no appetite'(49.9%). In terms of food habit score 20.8% of the subjects belonged to the 'good' category and children from double income families had significantly higher scores than in full-time housewives' children(p<0.01). The first consideration for meal preparation was significantly different between the two types of families : for 44.3% of the children from it was double income families it was 'favorite', while for 42.8% of full-time housewives' children it was 'nutrition'(p<0.001). Mothers' attention to food for the health of their children was the primary reason in the response 'have regular meals each day'(90.6%). Vitamin C and fat intakes were significantly different between double income families' children and in full-time housewives' children(p<0.01, p<0.05). In conclusion, double income families' children have a lower frequency for eating breakfast and lower intakes of nutrients, such as Ca, P, K, vitamin A, vitamin
, and vitamin C than full-time housewives' ones.