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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 26, Issue 4 - Dec 2013
Volume 26, Issue 3 - Sep 2013
Volume 26, Issue 2 - Jun 2013
Volume 26, Issue 1 - Mar 2013
Selecting the target year
Comparison of Antioxidant Activities by Different Extraction Temperatures of Some Commercially Available Cultivars of Rice Bran in Korea
Lee, Jeong-Heui ; Oh, Sea-Kwan ; Kim, Dae-Jung ; Yoon, Mi-Ra ; Chun, Areum ; Choi, Im-Soo ; Lee, Jeom-Sig ; Kim, Yeon-Gyu ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 1~7
DOI : 10.9799/ksfan.2013.26.1.001
This study was conducted to determine antioxidant compounds and antioxidant activities of rice bran at temperatures of
using 70% ethanol solution. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidant activities of extracts. The contents of total polyphenol and total flavonoids in the 70% ethanol extracts were measured by spectrophotometer. The total polyphenol content in the rice bran extracts were 790.39~930.07, 782.71~1,039.57, and 848.22~1,052.96 mg gallic acid eq./100 g in
, respectively. Antioxidant activities, such as DPPH, ABTS radical scavenging activity and reducing power, in all cultivars and temperatures was the highest in Cheonghaejinmi rice bran extracted at
. The results obtained in the in vitro models suggest that extracts from rice bran, especially Cheonghaejinmi, has significant health-promoting effects, as it exhibits antioxidant activities.
Effects of ethanolic extract of Ulmus davidiana Root on Lipid Metabolism in High-Fat Diet Fed Mice
Um, Min Young ; Choi, Won Hee ; Ahn, Jiyun ; Ha, Tae Youl ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 8~14
DOI : 10.9799/ksfan.2013.26.1.008
This study was performed to investigate the effects of ethanolic extract of Ulmus davidiana root (UE) on lipid metabolism in mice fed a high-fat diet (HF) for 7 weeks. Forty male ICR mice were randomly divided into four groups; normal diet group (N), high-fat diet group (HF), HF with 0.5% UE (HF-L) and 1% UE (HF-H) group. Body weight, body weight gain, and liver weight in the HF group was significantly higher than in the N group, while those of the HF-L and HF-H group were unchanged. UE improved HF-induced dyslipidemia by reducing serum triglyceride, total cholesterol, and the atherogenic index. There was no difference in serum HDL-cholesterol among experimental groups. However, the HDL-cholesterol/total cholesterol ratio was significantly increased in the HF-L and HF-H group. Histological analysis showed that HF-fed mice developed hepatocellular microvesicular vacuolation as a result of fat accumulation. These changes were attenuated by 1% UE supplementation. In addition, hepatic triglyceride and cholesterol levels in the HF-H group significantly reduced. Taken together, these results demonstrated that lipid levels in the blood and liver were reduced by UE, suggesting that it might be beneficial for the prevention and treatment of hyperlipidemia and fatty liver.
Effect of Frying Methods under Reduced Pressures on the Oxidative Stability of Frying Oils
Lee, Bo-Bae ; Lee, Jin-Won ; Park, Jang-Woo ; Chung, Yoon-Kyung ; Lee, Hyun-Joo ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 15~21
DOI : 10.9799/ksfan.2013.26.1.015
This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at
for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/kg compared to 1.52 meq/kg at 760 mmHg. For all pressure levels, stearic acid, oleic acid,
-6 linolenic acid were increased, while linoleic acid and
-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.
Development of Herbal Chicken Porridge and the Establishment of Optimizing the Mixing Ratio
Kim, Kyung-Yeon ; Baik, Moo-Yeol ; Park, Cheon-Seok ; Choi, Sung-Won ; Kim, Chang-Nam ; Kim, Byung-Yong ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 22~28
DOI : 10.9799/ksfan.2013.26.1.022
The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82~101 g), chicken breast meat (30~50 g), and glutinous rice (40~60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.
Optimization of Makgeolli Manufacture Using Several Sweet Potatoes
Cheon, Ji-Eun ; Baik, Moo-Yeol ; Choi, Sung-Won ; Kim, Chang-Nam ; Kim, Byung-Yong ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 29~34
DOI : 10.9799/ksfan.2013.26.1.029
The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli`s total polyphenol content and DPPH radical scavenging activity were measured to be the highest at
Synergistic Inhibition of IgY, Auricularia auricula, and Lactic Acid Bacteria from Kimchi and Tarak on Helicobacter pylori
Yoo, Hye-Lim ; Lee, Young-Duck ; Han, Bok-Kyung ; Choi, Hyuk-Joon ; Park, Jong-Hyun ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 35~43
DOI : 10.9799/ksfan.2013.26.1.035
The substances of lactic acid bacteria (LAB) isolated feom Kimchi and Tarak, L. mesenteriodes LAB kw5, and S. thermophilus LAB KW15 were investigated for growth effect of Helicobacter pylori with IgY and Auricularia auricula. Inhibition of H. pylori was confirmed at LAB KW5 and KW15 supernatants. Interestingly, anti-H. pylori substance in LAB KW5 and KW15 supernatants were sensitive to lipase, but insensitive to protein hydrolase and carbohydrate hydrolase. The inhibition zone toward H. pylori was not shown with the lipase-treated supernatants. Therefore, there seemed to be lipid-like substances in the cultures. By the analyses with gas chromatography, undecanoic acid (
), palmitic acid (
), stearic acid (
), and oleic acid (
) were detected at the culture substances from L. mesenteroides LAB KW5 and S. thermophilus LAB KW15, and more eicosadienoic acid (
) from L. mesenteroides LAB KW5. Anti-H. pylori substances of LAB with IgY and A. auricula extract were analyzed for inhibition effect of H. pylori. The inhibition increased more by the range from 57% to 86% by the mixture. The substances with IgY and A. auricula extract showed more effective inhibition of H. pylori than single or double trials.
Estimation of Methanol Exposure Level via Alcoholic Beverage Consumed by Jecheon Citizen, South Korea
Oh, Chang-Hwan ; Lee, Ye-Ji ; Min, Sung Hee ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 44~50
DOI : 10.9799/ksfan.2013.26.1.044
Quantitative analyses of naturally occurring methanol were performed for the alcoholic beverages commonly consumed in Jecheon, Chungbuk province, South Korea. The headspace analysis method was optimized for the low and high alcoholic beverages. The external standard method was applied due to the overlapping of 2-propanol and 2-butanol (the internal standard candidates) with target sample matrix peaks. The target samples were selected based on the retail sales amounts of alcoholic beverages in the largest retailer food-mart chain, Jecheon, Chungbuk province, South Korea. There was no sample containing methanol over 0.5
, the Korean maximum level of methanol in alcoholic beverages (1.0
for fruit originated liquor etc). The total exposure amount of methanol via alcoholic beverages was estimated based on the daily alcohol consumption of 40 g. The hazard indices calculated by methanol RfD 0.5 mg/kg bw day (US EPA) and ADI 20 mg/kg bw day (proposed by Lachenmeier etc.) were 0.301 and 0.008, respectively. As with the hazard index, aggregate exposures below a HI of 1.0 will likely not result in adverse noncancer health effects over a lifetime of exposure. Then the methanol exposure via the alcoholic liquours might not hazard to Jecheon citizen.
Consumer`s Sensory Evaluation in Relation to the Coffee Grade among College Students
Kwon, Dae-Joong ; Lee, Min-June ; Park, Ok-Jin ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 51~59
DOI : 10.9799/ksfan.2013.26.1.051
This study aims to understand college students customer`s preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.
Effect of Frying Methods under Reduced Pressures on the Quality of French Fries
Lee, Bo-Bae ; Lee, Jin-Won ; Park, Jang-Woo ; Lee, Hyun-Joo ; Chung, Yoon-Kyung ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 60~65
DOI : 10.9799/ksfan.2013.26.1.060
This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to
and to have a valve to control the pressure. French fries were cooked at
for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.
Effects of Mulberry Leaf Tea Fermented by Monascus pilosus on Body Weight and Hepatic Antioxidant Enzyme Activities in Mouse Fed High-Fat Diet
Lee, Sang-Il ; Lee, Ye-Kyung ; Lee, In-Ae ; Choi, Jongkeun ; Kim, Soon-Dong ; Suh, Joo-Won ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 66~77
DOI : 10.9799/ksfan.2013.26.1.066
In this study, we investigated the preventive effects of the mulberry leaf tea fermented by Monascus pilosus on high fat-induced obesity, hyperlipidemia, and fatty liver in mice. Non-fermented mulberry leaf tea powder (UM) and fermented mulberry leaf tea powder (FM) were supplemented with high-fat diet at 2% (wt/wt) dosage for 8 weeks. Both UM and FM lowered body weight gain, feed efficiency ratio, epididymal fat, serum triglyceride, total cholesterol and LDL-cholesterol increased markedly with high fat diet (HC) in mice. FM showed more significant effects when it was compared with UM. In addition, Hepatic lipid peroxides and xanthin oxidase activities of the UM and FM were significantly lower than those of HC, despite the lack of a big difference in the amount of hepatic GSH. Activities of ROS scavenging enzymes and serum alanine aminotransferase activity were also examined as a parameter of hepatic damage. The UM and FM groups showed a recovery to NC group from significant changes induced by HC. Finally, histopathological analyses of liver samples revealed a decrease of lipid accumulation in hepatocytes in the UM and FM groups. These results suggest that UM and especially FM can reduce the development of obesity, hyperlipidemia and fatty liver.
Production and Characteristics of Hongkuk-ju using Monascus anka
Bang, Byung-Ho ; Rhee, Moon-Soo ; Kim, Kwan-Pil ; Lee, Ki-Won ; Yi, Dong-Heui ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 78~84
DOI : 10.9799/ksfan.2013.26.1.078
To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the
stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the
stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the
stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the
stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.
Application of Low Dose UV-C Irradiation for Shelf-Life Extension of Peach (Prunus persica L. Batsch)
Lee, Kyung-Haeng ; Park, Jae-Hee ; Lee, Yu-Jin ; Ban, Ki-Eun ; Jang, Joo-Hee ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 85~91
DOI : 10.9799/ksfan.2013.26.1.085
For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0~3.0
) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.
Quality Characteristics and Antioxidant Activity of Gaeseong-Juak prepared with Prunus yedoensis Matsumura Extract
Joo, Shin-Youn ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 92~100
DOI : 10.9799/ksfan.2013.26.1.092
This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47~4.73, 11.15~12.50, and 0.73~0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.
Quality Characteristics of Brown Sauce Added Red Yeast Rice Powder Beurre Manié
Kim, Se-Han ; Ahn, Jong-Sung ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 101~108
DOI : 10.9799/ksfan.2013.26.1.101
This study investigated the functional nutrition of red yeast rice to added beurre mani
in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani
while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.
Characteristics in Oriental Medicated Diet Therapy Area and Nutritional Composition of Giwongo
Choi, Ji ; Cho, Jung-Soon ; Park, Sung-Hye ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 109~116
DOI : 10.9799/ksfan.2013.26.1.109
The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and
. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.
Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef
Jo, Cheorun ; Jayasena, Dinesh D. ; Lim, Dong-Gyun ; Lee, Kyung-Haeng ; Kim, Jong-Ju ; Cha, Ju-Su ; Nam, Ki-Chang ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 117~124
DOI : 10.9799/ksfan.2013.26.1.117
Antioxidant Activity and Physicochemical Characteristics of Pimpinella brachycarpa Nakai with Treatments Methods
Chae, Hyun Suk ; Lee, Sang Hoon ; Jeong, Heon Sang ; Kim, Woon Ju ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 125~131
DOI : 10.9799/ksfan.2013.26.1.125
This study was carried out to evaluate the physicochemical characteristics of Pimpinella brachycarpa Nakai with treatments methods. Pimpinella brachycarpa Nakai was prepared with washing, blanching, and steaming. Pimpinella brachycarpa Nakai samples were analysed proximate compositions,
-carotene, folic acid, minerals, polyphenol and flavonoid content, and antioxidant activity. Crude protein, lipid, ash and fiber content of raw Pimpinella brachycarpa Nakai were 24.43, 9.02, 17.74, and 33.50%, respectively. pH ranged from 6.49 in blanched Pimpinella brachycarpa Nakai to 5.99 in steamed Pimpinella brachycarpa Nakai. The Hunter L value was decreased with heat treatment and a- value showed that the green color was higher in steamed Pimpinella brachycarpa Nakai.
-Carotene content was increased to 18% in washed Pimpinella brachycarpa Nakai, 54% in blanched Pimpinella brachycarpa Nakai, and 10% in steamed Pimpinella brachycarpa Nakai. Folic acid content of washed, raw, steamed, and blanched Pimpinella brachycarpa Nakai were 848.87, 772.16, 271.54, and 260.74 mg/100 g, respectively. Major minerals were K, Ca, Na, and Mg, and K content had the highest value of 93.13~244.38 mg/100 g with treatment. Total polyphenol and flavonoid content, and antioxidant activity were higher in the order of blanched, steamed, washed, and raw Pimpinella brachycarpa Nakai.
Antimicrobial Resistance and Multi-Drug Resistance Patterns of Pathogenic Bacteria Isolated from Food Poisoning Patients in Incheon
Huh, Myung-Je ; Oh, Sung-Suck ; Jang, Jae-Seon ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 132~136
DOI : 10.9799/ksfan.2013.26.1.132
Antimicrobial resistance and multi-drug resistance patterns have been carried out on total of 210 isolated of Salmonella spp. and pathogenic E. coli isolated from food poisoning patients on January through December 2012 in Incheon, Korea. The highest percentage of antibiotics resistance was found to the following antimicrobial agents: tetracycline 43.8%, ampicillin 34.8%, nalidixic acid 23.8%, sulfamethoxazole/trimethoprim and chloramphenicol 12.4%, and ampicillin/sulbactam 11.4%. The highest percentage of resistance was 37.5% to ampicillin for Salmonella spp. and 59.0% to tetracycline for pathogenic E. coli. Overall the multidrug resistance rates of 1 drug was 26.2%, 2 drugs 9.0%, 3 drugs 9.5%, 4 drugs 7.1%, and 5 or more drugs 12.46%. The multi-drug (MDR) strains to four or more antimicrobial agents among the resistant organisms were quite high: 15.9% and 22.1% for Salmonella spp. and pathogenic E. coli, respectively. The study implies that limitation of unnecessary medication use is pertinent in order to maintaining the efficacy of drugs.
Biological Activity and Improvement Effect on Irritable Bowel Syndrome of Wax Gourd Extract and Probiotic Lactic Acid Bacteria
Ann, Yong-Geun ; Jang, Byeong-Churl ; Park, Se-Joon ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 137~145
DOI : 10.9799/ksfan.2013.26.1.137
Biological activities of wax gourd (Benincase hispida) extract and lactic acid bacteria (Lactobacillus casei and Bifidobacterium bifidum) were investigated in this study. Wax gourd extract reduced the activity of angiotensin-converting enzyme (ACE) by 47.9%, of tyrosinase by 13.2%, and had an anti-oxidant activity of 23.4%. Oral administration of wax gourd extract for 72 hours improved the symptom of loose bowels for 120 patients with its highest improvement rates within 6 to 12 hours. The improvement rates were standardized by the curative state by 80%. Lactic acid bacteria preparations reduced the activity of ACE by 21.49%. Oral administration of lactic acid bacteria preparations for 72 hours improved the symptom of loose bowels for 108 patients with its highest improvement rates after 24 hours. On the basis of these results, the tablets containing both wax gourd extract and lactic acid bacteria preparations for the improvement of irritable bowel syndromes were developed. The tablets reduced the activity of ACE by 27.1% and exhibited an anti-oxidant activity of 20.3%. Treatment of the tablets at 100
for 24 hours inhibited the growth of A549 human lung cancer cells by 67%, which was much higher than that of each wax gourd extract or lactic acid bacteria. In addition, treatment of the tablets at 100
for 24 hours reduced the growth of HCT-116 human colon cancer cells by 70%. Oral administration of the tablets to the patients with loose bowels led to higher improvement rates and speed than each wax gourd extract or lactic acid bacteria. Oral administration of the tablets to the patients with irritable bowel syndromes of loose bowels, constipation, or general type for 72 hours improved their symptoms by 100% with the highest improvement rates within 3 to 6 hours. Furthermore, the improvement rates and speed by the tablets was much higher than each wax gourd extract or lactic acid bacteria.
Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk
Lee, Chan ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 146~149
DOI : 10.9799/ksfan.2013.26.1.146
This study was performed to identify the effect of lactic-fermentation of peanut milk on n-hexanal content. Changes in viable cell populations, pH and titratable acidity indicated that there was a synergistic interaction between Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus during fermentation. The analysis of headspace volatiles revealed that n-hexanal nearly disappeared due to fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the n-hexanal content.
Comparison of Antioxidant Activities of Various Meat Broths Served with Oriental Noodles
Kim, Sung-Hun ; Park, Inshik ;
The Korean Journal of Food And Nutrition, volume 26, issue 1, 2013, Pages 150~153
DOI : 10.9799/ksfan.2013.26.1.150
The objective of this research was to compare the antioxidant activities of meat broths served with oriental noodles. For this purpose, we estimated DPPH, ABTS radical scavenging, and SOD-like activities as well as reducing power of meat broth of oriental noodles such as Korean, Chinese and Japanese style. DPPH radical scavenging activities of Korean, Chinese and Japanese meat broth at the concentration of 2
were 2.78%, 25.37%, and 40.74%, respectively. The Korean and Chinese meat broths exhibited little hydroxyl radical scavenging activities, whereas Japanese broth showed 59.06% hydroxyl radical scavenging activity at the concentration of 0.5
. The peroxy radical scavenging activities (
) of Korean, Chinese and Japanese meat broth were 0.121
, and 0.013
, respectively. The Korean and Japanese meat broth exhibited higher ABTS radical scavenging activity than that of Chinese.