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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 8, Issue 4 - Dec 1995
Volume 8, Issue 3 - Sep 1995
Volume 8, Issue 2 - Jun 1995
Volume 8, Issue 1 - Mar 1995
Selecting the target year
Effect of Dietary Fish Oil on Lipid Content of Plasma and Liver in Rats
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 59~69
This study designed to compare the hypolipidemic e(feats of n6 linoleic acid (LA), n3 w-linolenic acid(LL) and n3 eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) In rats fed high fat (40% Cal) diet. Male Sprague-Dawley rats fed experimental diets for 6 weeks, which were different only in fatty acid composition. The dietary fats were beef tallow (BT) as a source of saturated fatty acid (SFA), corn oil(CO) for n6 LA, perilla oil (PO) for n3 a-LL and fish oil (FO) for n3 EPA+DHA. Plasma total cholesterol (T-chol) level was increased by n6 LA but decreased by n3 LL and n3 EPA+DHA and most effectively reduced by n3 EPA+DHA. Plasma triglyceride(TG ) level was reduced by n6 LA, but lipogenesis in liver was not affected by n6 LA. However, plasma TG level was lowered by n3 LL and EPA+DHA. Both lipogenic enzyme activity and liver TG level were also decreased by n3 PUFA. PO and FO groups were significantly higher in the relative Proportions of C20:5 and C22:6 of plasma and liver and lower in those of C20:4/C20:5 ratio. Overall, the lipid-lowering effect was in the order of n3 EPA+DHA >n3 LL > n6 LA and fish oil and perilla oil rich in n3 PUFA may have important nutritional applications in the prevention and treatment of hyperlipidemia.
Effect of Maternal Food Intake on the Specific Antibody Level to Dietary Antigens in Human Breast Milk
Jang, Yeong-Ae ; Kim, Yeong-Na ; Kim, Sun-Mi ;
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 70~78
We had examined the levels of specific IgG and IgA to dietary antigens in human breast milk and the relationships between the maternal food intake and the specific antibody level. The highest antibody titers were found in colostrum and decreased as lactation progressed. The specific antibody level was not affected by maternal calorie or protein intake, but affected by the intake frequency of a kind of food. Egg and meat intake significantly related to anti-OVA IgG and anti-BSA IgA antibodies, respectively. Meat intake frequency was generally affected by the other specific antibody levels.
A Study on the Allergenicity of Milk Protein
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 79~87
It is generally known that the protein of talk has allergenicity and the allerenicity Induces allergic diseases. Finding methods to reduce the allergenicity of the food and develop methods to make low allergic food is the purpose of this study. For this study, 1 tried various experimental methods : heat treatment, irradation with ultraviolet and microwaves treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained are as follows. Heat treatment reduced allergenicity of milk protein. The higher the heat, the better the effect. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on milk protein. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Neutrase was more effective than alcalase on milk protein. Adding Polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity.
Effect of Some Synthetic and Natural Antioxidants on the Oxidative Stability of Skip Jack Oil
Son, Jong-Yeon ; Im, Jae-Ho ; Son, Heung-Su ;
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 88~92
The antioxidant activity of synthetic antioxidants, BHA, BHT and TBHQ and natural antioxidants, rosemary extract, sesamol, caffeic acid and pyrogallol In a skip jack oil were studied. A control and substrates containing synthetic(0.02%) and natural antioxidant (0.05%) were stored in an incubator kept at 37
for 8 days. The antioxidant activity of synthetic and natural antioxidants was investigated by comparing peroxide values. The results of this study were as follows All the synthetic antioxidants used for this study exhibited antioxidant activity in skip jack oils. The antioxidant activity of TBHQ was greater than that of BHA and BHT. The rosemary extract did not show antioxidant activity in skip jack oils. The antioxidant activity of sesamol and caffeic acid were greater than those of BHA. Especially Pyrogallol exhibited very strong antioxidant activity, comparable to that of the TBHQ. The antioxidant activity of the sesamol, caffein acid and pyrogallol used skip lack oil, In decreasing order as follows : pyrogallol>caffeic acid> sesamol.
Effect of Frozen Storage, Cooking Methods and Reheating on Lipid Oxidation in Chicken Meat
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 93~104
Effect of frozen storage(0, 15, 30, 40 days, -18
), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.
Effect of Korean Red Ginseng Component on Lipolytic Action of Toxohormone-L from Cancerous Ascites Fluid
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 105~109
This study was devised to observe the inhibitory effects of 3 kinds of petroleum ether extracts (percolation by petroleum ether) from Korean red ginseng, Chinese red ginseng and American white ginseng on a lipolytic action of Toxohormone-L which has been known as lipolytic and anorexigenic factors. Toxohormone-L was obtained by partial purification of the ascites fluid from mice which had been Inoculated with sarcoma-180. The yields of petroleum ether extract from Korean red ginseng, Chinese red ginseng and American white ginseng were 0.64, 0.47 and 0.58 and respectively, indicating that the yield of Korean red ginseng was the highest. In vitro, at the concentration of 2 mg /ml, the inhibition rate of lipolysis by the petroleum ether extract of Korean red ginseng, Chinese red ginseng and American white ginseng were 55.1, 50.0 and 44.9% respectively, and the total inhibitory activity per gram of ginseng material were 18, 12 and 13 unit respectively, indicating that the Korean red ginseng was the most effective in the inhibition of the lipolysis.
Effect of Korean Red Ginseng Polysaccharide on Lipolytic Action of Toxohormone-L from Cancerous Ascites Fluid
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 110~115
This study was devised to observe the inhibitory effects of ethanol treatment precipitate (crude acidic polysaccharide) from Korean red ginseng on a lipolytic action of Toxohormone-L which has been known as lipolytic and anorexigenic factors. Toxohormone-L was obtained by partial purification of the ascites fluid from mice which had been inoculated with sarcoma-180. The yields of crude acidic polysaccharide from Korean red ginseng was 63.5%. In vitro, at the concentration of 500rg /ml, the inhibition rate of lipolysis by the crude acidic polysaccharide of Korean red ginseng was 38.8% and the total inhibitory activity per gram of ginseng material was 4,928 nit. In vivo, the red ginseng polysaccharide(40mg/ml in saline soon.) 16ul/g of body weight was injected to the sarcoma-180 bearing mice once In 3 days until death. The effects against the extension of life span was little but body weight gain of sarcoma-180 bearing mice decreased significantly by administration of Korean red ginseng polysaccharide compared to those of the control group.
Effect of Gooking on Water Insoluble Dietary Fiber in Vegetables
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 116~127
Recently, interests of dietary fiber associated with critical physiological effects have been rising in Korea physiological effect in the body. In the present study, the contents of fiber components in 15 kinds of vegetables being consumed commonly in Korea were investigated, and the effects of various treatments (cooking and Kimchi fermentation) on fiber were studied. The results are summarized as follows. Fiber contents of vegetables were 11.8∼31.9% of neutral detergent fiber(NDF), total insoluble dietary fiber, 10.9∼25.4% of acid detergent fiber(ADF), 8.8∼23.8% of cellulose, 0.6∼10.6% of hemicellulose and 1.0∼5.2% of lignin, on dry weight basis. Especially, peppers had higher contents of NDF than the other vegetables. In the vegetables used in the present study, it was found that a great portion of NDF, total insoluble dietary fiber, was composed of cellulose because cellulose covered 63% of NDF. 'Cooking increased the NDF, ADF and cellulose contents, and most change was due to the change of cellulose. The values of hemicellulose and lignin showed an Irregular pattern upon cooking. Fermentation slightly increased NDF, ADF and cellulose, while hemicellulose and lignin showed irregular pattern.
The History of Social and Culture with Food in the Bible (The Five of Books of Moses)
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 128~134
God created the havens and earth and god gave man every seed-bearing plant and every tree that has fruit with seed in it. These food Is all vegetable food that don't take diseases of adult people. But God gave Noah the green plants. Everything that lives and moves will be food for Noah. Just as God gave man the green plants. And then man must not eat meat (animal protein food) that has its lifeblood still in it and God must not eat fat in it. The fat contains much fat (saturated fatty acids) and cholesterol that have susceptibility to disease of coronary heart, hypertension and atheriosclerosis etc. God must not eat these fat before we don't know that It have susceptibility to disease of adult people.
The Korean Journal of Food And Nutrition, volume 8, issue 2, 1995, Pages 135~144
Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.