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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 32, Issue 6 - Dec 2000
Volume 32, Issue 5 - Oct 2000
Volume 32, Issue 4 - Aug 2000
Volume 32, Issue 3 - Jun 2000
Volume 32, Issue 2 - Apr 2000
Volume 32, Issue 1 - Feb 2000
Selecting the target year
Mutagenicity of Thermally Oxidized Soybean Oil
Lee, Jin-Young ; Ahn, Myung-Soo ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1213~1220
The mutagenicity of the thermally oxidized soybean oils was investigated. Each oil sample was taken after 0, 8, 16, 24, 32, 40, and 48 hours of heating at a temperature of
, and was used to study the changes of peroxide value(POV), acid value(AV), iodine value(IV), conjugated dienoic acid content(CDA content, %), and fatty acid composition. Another set of samples was fractionated into non-oxidized and oxidized fractions by column chromatography using silica gel. The mutagenicity of the samples taken from the thermally oxidized oils as well as the non-oxidized and oxidized fractions was investigated with the Ames test. Bacterial tester strains used in the present study were the histidine auxotrophic strains of S. typhimurium TA100, TA1535 and TA 102 for the detection of base pair, and TA98 and TA1537 for frame shift mutations. Each set of samples was dissolved in tetrahydrofuran and tested at doses ranging from 0.05 to 5 mg/plate. The oxidized fractions increased significantly the number of
revertant colonies of TA100, TA1537 and TA102, thereby showed mutagenic activity on these strains. However none of the oil samples taken within the 48 hours oxidation period showed any mutagenic activity with and without metabolic activation.
Property Comparison of Polyclonal Anti-Soy Protein Antibodies Produced for ELISA
Shon, Dong-Hwa ; Kim, Hyun-Jung ; Yun, Sung-Seob ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1221~1226
Specific antibodies were produced to develope the enzyme-linked immunosorbent assay for analysis of soy proteins and the properties of the antibodies were compared. Isolate soy protein(ISP), and ISP heated with SDS and urea (ISP(SU)), acidic subunits(AS) of 11S globulin were immunized to produce polyclonal antibodies. By using competitive indirect ELISA(ciELISA), the reactivities of the antibodies toward soy proteins treated with different methods were investigated and shown as
of anti-ISP antibodies to ISP, ISP(SU), ISP treated with 2-ME(ISP(ME)), and crude 11S were 20, 30, 36, and
, respectively. And the values of anti-ISP(SU) antibodies to the same antigens were 100, 5, 4, and
and those of anti-AS antibodies were 20, 2, 2.5, and
, respectively. Therefore, anti-AS antibodies showed the highest reactivities toward soy proteins among the produced antibodies as determined by ciELISA.
Formation of Oxidative Cleavage Products from Lycopene
Kim, Seon-Jae ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1227~1233
Lycopene was subjected to ozonolysis in ice-cold dichloromethane. The ozonolysis products were fractionated with a silica column and the carbonyl fraction was analyzed by ODS-HPLC with a photodiode array detector and by LC-MS. UV-vis spectra and
of the carbonyl compound peaks showed clearly that acycloretinal, apo-14'-lycopenal, apo-12'-lycopenal, apo-10'-lycopenal, apo-8'-lycopenal and apo-6'-lycopenal were formed by ozonolysis of lycopene. Lycopene was solubilized in toluene and aqueous Tween 40, and then oxidized by incubating at
under atmospheric oxygen. Carbonyl compounds were produced. In comparison with autoxidation and ozonolysis, each compound showed the same retention time and UV-vis spectra are identical to the reference cleavage products prepared by ozonolysis of lycopene. Thus, eccentric cleavage of lycopene was confirmed to occur in vitro under oxidation condition.
A Method for Analysis of Styrene Dimer and Trimer in Foods and Containers
Sung, Jun-Hyun ; Kwon, Ki-Sung ; Lee, Kwang-Ho ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1234~1243
A method for quantitative determination of styrene dimer and trimer, which are suspected as endocrine disruptors, in foods and containers was studied. For residual contents of styrene dimer and trimer in two-kinds of containers, which contained instant noodle and yogurt, sample pieces were completely dissolved in tetrahydrofuran. The polymer was precipitated with n-hexane, a portion of supernatant was concentrated for analysis. A sensitive method was also optimized for the quantification of styrene dimer and trimer in foods such as instant cup noodle and yogurt by using GC/MS. Limits of Detection were about 3.2-87.0 ppb for styrene dimers and trimers. The highest recovery was obtained by extraction with acetone/hexane(1:1), followed by florisil clean-up. The levels of styrene dimer and trimer migrated by food simulants were much higher in heptane.
A Method for Simultaneous Analysis of Phthalate Esters and Di-(2-ethylhexyl) Adipate Migrated from PVC Wraps into Fatty Food
Lee, Kwang-Ho ; Jeon, Dae-Hoon ; Jeong, Dong-Youn ; Choi, Byung-Hee ; Kim, Sung-Wook ; Lee, Chul-Won ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1244~1250
A method for simultaneous quantitative determination of plasticizers such as diethyl phthalate(DEP), di-n-propyl phthalate(DprP), di-n-butyl phthalate(DBP), di-n-pentyl phthalate(DPP), butylbenzyl phthalate(BBP), di-(2-ethylhexyl) phthalate(DEHP), dicyclohexyl phthalate(DCHP) and di-(2-ethylhexyl) adipate(DEHA), which are suspected as endocrine disruptors, in food was studied. A analysis method was optimized for the quantification of plasticizers in Jjambbong, which is a kind of fatty noodle, by using GC/FID. The detection limits of DEP, DprP, DBP, DPP, BBP, DEHP, DCHP and DEHA were 3.5, 5.3, 2.2, 2.2, 7.2, 1.7, 1.9 and 3.0 mg/kg, respectively. Much higher recovery was obtained by extraction with acetone/n-hexane(1:1) rather than hexane solvent system. The recovery of DEP, DprP, DBP, DPP, BBP, DEHP, DCHP and DEHA were 72.7, 85.9, 91.4, 97.1, 100.8, 103.2, 104.3 and 95.8% after 4 time extractions, respectively. The migration of plasticizers from PVC wraps into PVC wrap covered Jjambbong was conducted after shaking(120 rpm) for 30min at room temperature with chosen solvent system. It was found that the migration level of DEHA were 577, 706, 770 mg/kg into Jjambbong, respectively, while the other plasticizers were not observed.
Comparison of Quality of Red Pepper Powders Produced in Korea
Choi, Sun-Mi ; Jeon, Young-Soo ; Park, Kun-Young ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1251~1257
Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.
Control of Aflatoxin and Characteristics of the Quality in Doenjang(soybean paste) Prepared with Antifungal Bacteria
Kang, Kil-Jin ; Park, Jong-Hoon ; Cho, Jung-Il ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1258~1265
In oder to acquire microbial agents that can be utilized for control of aflatoxin produced by Aspergillus. flavus and Asp. parasiticus, antifungal bacteria were isolated. Antifungal bacteria was identified as Bacillus spp. based on morphology and physico-biochemical characteristics. Amount of aflatoxin
from Doenjang(soybean paste) prepared with Asp. flavus, Asp. parasiticus, antifungal bacteria(Bacillus sp.), or mixture of Asp. flavus and Asp. parasiticus was 27.2 ppb, 30.3 ppb, 3.4 ppb, and 3.7 ppb, respectively. Aflatoxin
was not detected from Doenjang(control) and Doenjang prepared with antifungal bacteria. Content and compositions of free sugars, fatty acid, organic acid and free amino acid in Doenjang prepared with Asp. flavus and Asp. parasiticus, antifungal bacteria and mixture of Asp. flavus and Asp. parasiticus were not significantly different. For volatile flavor compounds of Doenjang prepared with antifungal bacteria, 2-pentyl furan and butanoic acid were disappeared or reduced, while octadecene compounds were produced. However, those of Doenjang prepared with Asp. flavus or Asp. parasiticus and Doenjang(control) were not significantly different. These results suggested that the antifungal bacteria(Bacillus sp.) inhibited production of aflatoxin and that antifungal bacteria did not effect the quality of Doenjang.
Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean pastes
Yoo, Seung-Ku ; Kang, Su-Min ; Noh, Young-Sook ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1266~1270
Quality properties of soy bean pastes made with Aspergillus oryzae and 5 Bacillus strains isolated from traditional soy bean pastes were examined. The pH decreased gradually and contents of amino-type nitrogen increased during fermentation. There were small differences in moisture and crude-protein contents, whereas big difference was observed in reducing sugar, isoflavones and organic acid contents. Isoflavones in the samples made with Bacillus licheniformis F2358 and Bacillus subtilis F2362 were high. Samples made with Bacillus licheniformis F2382 had high contents of organic acid and good score for taste and overall acceptability in sensory evaluation.
Change in Quality of Mixed Juice of Fruits and Vegetables by Aseptic Treatment and Packing with Nitrogen Gas during Storage
Kim, Su-Yeun ; Yoon, Young-Bean ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1271~1277
The extracts from tomatoes, apples, carrots, mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5 on the basis of sensory evaluation. The mixed extracts were divided into three lots and treated as follows. The first lot was heated for 15 sec at
without centrifugation and filtration, the second filtered through a ultramembrane filter. For the third one, the ultrafiltrate combined with autoclaved retentates on the membrane filter and the previous centrifugal precipitation. The mixed juices were stored in the glass bottles with atmosphere or in film package with nitrogen gas. And then they were stored at
. During storage the treated juices showed
, titratable acidity
, soluble solid
, reducing sugar
. The ultrafiltered juices showed yellow color, different from orange color of other treatment lots. Peroxidase activity and microbial population were inhibited by thermal treatment and ultrafiltration. The browning effects of the mixed juice of fruits and vegetables during storage were caused by ascorbic acid oxidation and non-enzymatic browning reaction, which could be reduced by change and packing with nitrogen gas instead of atmosphere inside bottles.
The Effects of Ethylene Absorbent on the Quality of 'Fuyu' Persimmon Fruits in MA Package
Ahn, Gwang-Hwan ; Ha, Yeong-Le ; Shon, Gil-Man ; Song, Won-Doo ; Seo, Kwang-Ki ; Choi, Seong-Jin ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1278~1284
The study was performed to elucidate the effects of ethylene-absorbent on the quality of 'Fuyu' persimmon fruits in the MA package. Five persimmons were packed in a MA package film (low density polyethylene, 0.055 mm film thickness), and stored at
for 60 days. Two persimmons were repacked in a MA package with or without ethylene absorbent
and stored at
. Ten days later, these packages was moved to
storage room to examine the effect of the ethylene-absorbent on the quality of the fruits. Ethylene removal by enclosed ethylene absorbent in MA packaging reduced the rate of fruit respiration at
, so that
concentration in packing were maintained higher and lower, respectively, compared to control. These effects were not observed, however, in
post-storage. Fruit firmness and sugar composition were also influenced by ethylene absorbent, showing more delayed flesh softening and higher sucrose concentration in ethylene absorbent treated fruits than control. But ethylene-absorbent treatment lowered glucose and fructose concentration. That shows that ethylene could influence on sugar composition by inhibiting sucrose inversion to glucose and fructose. The production of ethanol and acetaldehyde was reduced by ethylene removal, but the effect was not so high as other quality indices.
Studies on the Thermal Stability and Color of Free Drip released from Pork Muscle with pH, Concentration of NaCl and Phosphate
Kim, Cheon-Jei ; Lee, Chang-Hyun ; Song, Min-Seok ; Lee, Eui-Soo ; Cho, Jin-Kook ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1285~1290
The objective of this study was to evaluate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC (differential scanning calorimetry) with pH, concentration of NaCl and phosphate. The increasing of pH stabilized the heat resistance of the proteins in drip. A
greatly increased of
incline from pH 5.5 to 6.5. And increasing the concentration of NaCl destabilized the heat resistance of drip.
showed the greatest reduction of
in the presence of 5% NaCl. The presence of STPP (Sodium Tripolyphosphate) enchanced the thermal stability of pork drip by
in the presence of 0.5% STPP. As temperature increased from 40 to
increased from 41.1 to 69.5, while redness
decreased from 26.70 to 5.40. Particularly, both values of
greatly changed by 78% from 40 to
Paticle Size Distribution, Pasting Pattern and Texture of Gel of Acorn, Mungbean, and Buckwheat Starches
Cho, Sung-Ae ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1291~1297
Particle size distribution, pasting properties by Rapid Visco Analyser, and textural properties of acorn, mungbean and buckwheat starches, which are the basic raw materials for mook, are compared. The major particle size of mungbean starch was
micron, whereas acorn and buckwheat starches were
micron. At the same starch concentration, mungbean starch had the highest peak viscosity, breakdown and setback. Acorn starch showed the lowest peak viscosity and breakdown. The peak viscosity of buckwheat starch was close to that of mungbean, however the trough and final viscosity were comparable to those of acorn starch. At the same peak viscosity, mungbean starch showed the lowest trough and final viscosity and the highest breakdown and setback. Acorn starch was differentiated from buckwheat starch in that the former had the higher value of setback. The textural properties of mungbean starch gel were significantly different from others. The texture of gels from acorn and buckwheat starches revealed that only the hardness and gumminess were different each other. The hardness of starch gels were negatively correlated with trough and final viscosity, and positively correlated with setback.
Mechanical Properties and Degradability of Degradable Polyethylene Films Containing Crosslinked Potato Starch
Kim, Mee-Ra ; Lee, Sun-Ja ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1298~1305
Potato starches were crosslinked with 0.1, 0.5, 1.0, and 2.0% epichlorohydrin. Starch/polyethylene(PE) cast films were prepared to contain 5% of the crosslinked potato starch. Mechanical properties and degradability of these films were measured and compared to those of the films containing native potato starch. Mechanical strength of the films containing crosslinked potato starch was higher than that of the film containing native starch. Thermal degradability measured by a FT-IR and an Instron showed that crosslinked starch/PE films degraded faster than native starch/PE films. Biodegradability of the starch/PE films was accelerated by the addition of crosslinked starch to the PE films.
Effects of Levels of Flavoring Materials on the Sensory Properties of Chicken Feet Jokpyun (Korea Traditional Gel Type Food)
Jun, Mi-Ra ; Oh, Sang-Suk ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1306~1312
This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at
was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.
Rheological Properties of Traditional kochujang
Kim, Youn-Chung ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1313~1318
Antimicrobial activity of Specific IgY against Streptococcus mutans
Kim, Young-Boong ; Rho, Jeong-Hae ; Shon, Dong-Hwa ; Kim, Hee-Joo ; Seong, Ki-Seung ; Lee, Nam-Hyung ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1319~1325
Antimicrobial effects of the specific IgY separated from eggs which were laid by hens vaccinated with Streptococcus mutans were investigated. The comparison tests of vaccination, addition levels of crude specific IgY, and innoculation concentration were applied by microscopic observation and turbidity test. Ten% addition of crude specific IgY obtained from vaccinated hens showed agglomerative clusters of S. mutans cells in supernatants and sediments, while crude IgY produced by non-vaccinated hens showed no cluster. IgY addition above 5% showed agglutinating clusters of most S. mutans cells and there was definite difference between IgY addition below 2.5% and above 5%. Concentration tests of crude IgY revealed that antimicrobial effects were differentiated by addition level and addition over 10% produced satisfactory results with turbidity test. The cluster size was dependent upon concentration of crude IgY addition.
inoculation showed agglutinated cells and extent of agglomeration was proportional to cell numbers. Study of inoculation levels showed that 10% addition of crude IgY decreased turbidity effectively regardless of number of S. mutans cells. Plaque formation decreased to 75% with 15% addition of specific IgY concentration. These results implied that IgY separated from eggs laid by S. mutans-vaccinated hens might prevent dental caries caused by S. mutans.
Gas Composition within Kimchi Package as Influenced by Temperature and Seasonal Factor
Hong, Seok-In ; Lee, Myung-Ki ; Park, Wan-Soo ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1326~1330
Kimchi, made from seasonal baechu (Chinese cabbage), was sealed in PP trays with a Nylon/CPP lid film and stored at various temperatures (0, 10,
) to investigate the feasibility of detecting its fermentation degree by measuring gas composition inside the packages. The gas composition inside the kimchi package continuously changed due to
evolution during fermentation. Regardless of temperature, the fermentative gas accumulation in the package caused
concentration to increase by two-stepwise pattern, but
concentration to decrease exponentially. As
concentration increased secondarily, the pH values of kimchi decreased proportionally (r>0.968). The production of
during kimchi fermentation was stimulated at higher temperatures and affected by seasonal factor. Kimchi made from winter baechu produced more fermentative gas than that from summer baechu. It was suggested that the changes in
concentration could be used as a characteristic index for indicating the fermentation course of packaged kimchi products.
Genetic Identification of the Kimchi Strain Using PCR-based PepN and 16S rRNA Gene Sequence
Lee, Myung-Ki ; Park, Wan-Soo ; Lee, Byong-H. ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1331~1335
The WL6 strain isolated from Kimchi could not be made scientific name because it was identified as three species, i.e., Leuconostoc mesenternides ssp cremoris, Leu. mesenteroides ssp. dextranicum or Lactobacillus bifermentans when it was tested by API kit or Biolog system methods. The unidentifiable WL6 strain was finally reclassified as Lactobacillus bifermentans by genetic identification using two PCR-based specific sequence primer sets which were originated from homologous pepN and 16S rRNA genes.
Characteristics of Yersinia enterocolitica Isolated from Frozen Foods
Lim, Soon-Young ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1336~1340
Overall prevalence of Y. enterocolitica in frozen foods was 5.6% (35 cases of 624 samples). Seasonal variation of contamination was observed. Isolation rate of Y. enterocolitica from samples collected in the second half of the year was six times higher than those of the first half of the year. Serotype of the isolated Y. enterocolitica was mainly serotype O:5 (9 cases). However, 25 cases of 35 isolates could not be serotyped with antiserum used in this study. The biotype test showed that all isolates were non-pathogenic type 1A. The polymerase chain reaction test with ail gene specific primers also confirmed that pathogenic strains were not found in frozen food isolates.
The effects of low temperature storage and aging of Jeot-kal on the microbial counts and microflora
Hong, Yeun ; Kim, Jeong-Hee ; Ahn, Byung-Hak ; Cha, Seong-Kwan ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1341~1349
The addition of 5% NaCI to standard plate count (SPC) and bromcresol purple (BCP) agar showed the highest viable cell counts for Jeot-kal samples. The use of 15% glycerol as cryoprotectant showed the highest microbial survival rate at both temperatures,
, and on both colony count media, SPC and BCP. During the aging, the pH of Bajirak Jogae-Jeot (fermented clam) decreased from 6.8 to 5.0. Crude protein content was 10% for Bajirak Jogae-Jeot and
for Myeolchi-Jeot (fermented anchovy). Microbial population of Bajirak Jogae-Jeot was
after 4 weeks of aging, but was only
in the case of Myeolchi-Jeot. The proportion of Gram positive and catalase negative bacteria in Bajirak Jogae-Jeot increased drastically during the 4 weeks of aging, which showed typical lactic bacterial fermentation. After 2 years' storage of Jeot-kal in liquid nitrogen tank, the cell counts of total aerobic or lactic bacteria were decreased, resulting in about 10% survival rate. Microbial floral change of Jeot-kal was also investigated. In the case of Bajirak Jogae-jeot, the ratio of rod to cocci and that of Gram negative to positive increased after liquid nitrogen storage. But, rod to cocci ratio of Myeolchi-jeot decreased after liquid nitrogen storage. The ratio of yeasts decreased in both cases after storage.
Fermentation Characteristics of Kochujang Containing Horseradish or Mustard
Shin, Dong-Hwa ; Ahn, Eun-Young ; Kim, Yong-Suk ; Oh, Ji-Young ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1350~1357
Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at
was ceased after stopping yeast growth completely by bactericidal components from
of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation.
activity was very low while
activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.
Characteristics of Fermented Fruit and Vegetable Mixed Broth Using by Bacteriocin-producing Lactic Acid Bacteria and Yeast
Jung, Dong-Sun ; Lee, Young-Kyung ; Lim, Kyung-Wha ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1358~1364
A mixed culture of bacteriocin-producing lactic acid bacteria and yeast was used to prepare unique fermented fruit and vegetable beverage which contains bacteriocin. Fruit and vegetable broth fermented by Lactococcus lactis 11454 showed inhibitory activity against foodborne pathogens such as Listeria monocytogens and Staphylococcus aureus, and Streptococcus mutans which is a major causative agent for dental caries. Bacteriocin was detected at the end of fermentation of fruit and vegetables and its antimicrobial activity was stable for 5 weeks during storage at
. These results suggest that the presence of bacteriocin in beverages during fermentation and storage will provide a safeguard against foodborne pathogens and spoilage bacteria. To improve flavor of the fermented broth, post-fermentation of the fermented broth was carried out at
by using yeast isolated from raw material mixture. Total acidity of the post-fermented broth was slightly decreased, but significant increase in the concentration of succinic acid was observed in the post-fermented broth. It was also observed that bitter and disagreeable taste compounds such as phthalates were decreased, and mild acidic and fruity flavor esters and alcohols were increased by the post-fermentation of the fermented broth with yeast.
Fermentation of Doenjang Prepared with Sea Salts
Kim, Sul-Hee ; Kim, Seon-Jae ; Kim, Bo-Hee ; Kang, Seong-Gook ; Jung, Soon-Teck ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1365~1370
Deonjang prepared with sea salts(Shinan-docho product, Thai-land product, refined product and Austrailia salt product) were analyzed for pH, acidity, reducing sugar, amino type nitrogen and free amino acids. Amino type nitrogen as major element was highest in fermenting for 30 days as 315.3 mg% in deonjang prepared with Shinan-docho salts, but deonjang prepared with imported salts were
. Sum of free amion acids for 30 days were 4,527 mg% in deonjang prepared with Shinan-docho salts, but lower in deonjang prepared with imported salts. Each amino acid content of deonjang prepared with Shinan-docho salts, which were glutamic acid and aspartic acid had much higher level than others.
Antimutagenic and Cytotoxicity Effects of Agaricus blazei Murill Extracts
Ji, Jeong-Hwan ; Kim, Mi-Nam ; Choi, Kun-Pyo ; Chung, Cha-Kwon ; Ham, Seung-Shi ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1371~1378
This study was performed to determine the antimutagenic and cytotoxic effect of Agaricus blazei Murill methanol extract on Salmonella typhimurium TA98, TA100 and human cancer cell lines using Ames test and cytotoxicity assay, respectively. In Ames test, methanol extract from A. blazei Murill did not exhibit any mutagenicity and most of the samples showed high antimutagenic effects against mutation induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG), 4-nitroquinoline-1-oxide(4NQO), 3-amino-1,4-dimethyl-5H-pyrido [4,3-b] indol(Trp-P-1) and
. The methanol extracts of A. blazei Murill
showed approximately 92.4%, 81.9% and 83.4% inhibitory effect on the mutagenesis induced by 4NQO, Trp-P-1 and
against TA98 strain, whereas 87.3%, 94.7%. 92.3% and 89.9% inhibitions were observed on the mutagenesis induced by MNNG, 4NQO, Trp-P-1 and
against TA100 strain. The solvent fractions of methanol extracts from A. blazei Murill except water fraction showed high antimutagenic effects of
against mutation induced by MNNG, 4NQO. Trp-P-1 and
. In anticancer effects of A. blazei Murill extract and fraction against cancer cell lines including human breast adenocarcinoma(MCF7), human lung carcinoma(A549), human fibrosarcoma(HT1080), human hepatocellular carcinoma(Hep3B), human epitheloid carcinoma(HeLa), human gastric carcinoma(KATO III) and human chronic myelogenous leukemia(K562) were investigated. The treatment of 1 mg/mL A. blazei Murill extracts had the highest cytotoxicity with 91.9% against HeLa, followed by KATO III(88.7%), A549(86.5%) and Hpe3B(84.3%). Whereas 1 mg/mL treatment of A. blazei Murill extracts had only
cytotoxicity on human normal liver cell (WRL68).
Isolation and Identification of Active Antimicrobial Substance against Listeria monocytogenes from Ruta graveolens Linne
Ahn, Yong-Seon ; Shin, Dong-Hwa ; Baek, Nam-In ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1379~1388
Ethanol extracts from Ruta graveolens Linne exhibited strong antimicrobial activities by disc diffusion method against 5 strains of Listeria monocytogenes (ATCC 19111, ATCC 19112, ATCC 19113, ATCC 19114 and ATCC 15313). Ethanol extract from Ruta graveolens Linne was subsequently fractionated by n-hexane, chloroform, ethyl acetate and water. Chloroform fraction of Ruta graveolens Linne showed strong growth inhibition at concentrations as low as 40 ppm level in broth culture medium against 5 strains of L. monocytogenes for 72 hr at
. Single substance(RTG1-1) was isolated by silica gel column chromatography from chloroform fraction of Ruta graveolens Linne. RTG1-1 showed a strong bactericidal activity against L. monocytogenes at a concentration of 20 ppm level. Purified RTG1-1 was identified as gravacridonechlorine by analyses of EI-Mass,
The Effects of Rhus Extracts on The Cytotoxicity on Cancer Cells and E6 and E7 Oncogenes of Human Papillomavirus Type 16
Cho, Young-Sik ; Joung, Ok ; Cho, Cheong-Weon ; Lee, Kyung-Ae ; Shim, Jung-Hyun ; Kim, Kwang-Soo ; Lee, Hong-Soo ; Seung, Ki-Seung ; Yoon, Do-Young ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1389~1395
Cervical cancer has been one of the leading causes of female death from cancer worldwide with about 500,000 deaths per year. A strong association between certain human papillomaviruses (HPV types 16 and 18) and cervical cancer has been well known. An extract of natural products, Rhus, has been used to investigate whether this agent has the ability of inhibiting the oncogenes E6 and E7 of HPV type 16. This Rhus inhibited the proliferation of human cervical cancer cell lines (C-33A, SiHa, Caski) and HaCaT keratinocytes in a dose response manner. In vitro binding assay and ELISA showed that Rhus inhibited the in vitro binding of E6 and E6AP which are essential for the binding and degradation of the tumor suppressor p53. In addition, Rhus inhibited the in vitro binding of E7 and Rb which essential tumor suppressor for the control of cell cycle. The level of mRNA for E6 was also decreased by Rhus while that of E7 mRNA was not changed. Our data suggested that Rhus inhibited the oncogenecity of E6 and E7 of HPV 16 type, thus can be used as a putative anti-HPV agent for the treatment of cervical carcinomas by HPV.
Anticariogenic effects of Coptis chinensis Franch Extract
Jang, Gui-Hyun ; Ahn, Byung-Young ; Oh, Suk-Heung ; Choi, Dong-Seong ; Kwon, Yong-Ju ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1396~1402
The effects of Coptis chinensis Franch(CCF) extract on the growth, acid production, cell adherence and glucosyltransferase(GTase) activity of Streptococcus mutans JC-2 were investigated. Methanol extract from CCF showed a strong inhibitory effect on the growth of S. mutans. The minimal inhibition concentration(MIC) of the methanol extract was determined as
, whereas MIC of water extract was
. MICs of berberine and palmatine were
, respectively, showing stronger antimicrobial activities than the extracts of CCF. Antimicrobial activities of methanol extract, berberine and palmatine were not decreased by heating at
for 15 min, suggesting that the antimicrobial components including berberine and palmatine are heat-stable. Acid production of S. mutans was decreased by methanol and water extracts, berberine and palmatine. The activity of GTase was inhibited by methanol extract, berberine and palmatine at
with 23.2%, 46.1% and 17.1%, respectively, but was not inhibited by water extract. The water extract and palmatine at sub-MICs inhibited the adherence of S. mutans to glass surface by 59.2% and 41.7%, respectively. These results suggest that CCF extracts have anticariogenic effects and could be used as an anticariogenic food additive.
Isolation and Identification of 3-Methoxy-4-hydroxybenzoic acid and 3-Methoxy-4-hydroxycinnamic acid from Hot Water Extracts of Hovenia dulcis Thunb and Confirmation of Their Antioxidative and Antimicrobial Activity
Cho, Jeong-Yong ; Moon, Jae-Hak ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1403~1408
The methanol soluble fraction of the hot water extracts from Hovenia dulcis Thunb showed antioxidative and antimicrobial activity. The methanol fraction was successively purified with solvent fractionation, silica gel adsorption column chromatography, Sephadex LH-20 column chromatography, and octadecylsilane column chromatography. The purified active substances were isolated by high performance liquid chromatography. The isolated substances were identified as 3-methoxy-4-hydroxybenzoic acid (vanillic acid) and 3-methoxy- 4-hydroxycinnamic acid (ferulic acid) by LC-MS and GC-MS. Vanillic acid and ferulic acid showed antimicrobial activity against Gram-positive bacteria, Gram-negative bacteria and yeast. The DPPH-radical scavenging activity of ferulic acid appeared more active than that of vanillic acid. DPPH-radical scavenging concentration of ferulic acid and vanillic acid were
Tyrosinase-inhibitory and Radical Scavenging Activities from the Seeds of Coix lachryma-jobi L. var. ma-yuen [Roman] Stapf
Kim, Jong-Kil ; Lee, Heum-Sook ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1409~1413
The seeds of Coix lachryma-jobi L. var. ma-yuen(yullmoo) were investigated for the free radical scavenging and mushroom tyrosinase inhibitory activities. Brown yullmoo, which contains bran in the seed, has also been evaluated for comparison. After partitioning of the total methanol extracts of yullmoo and brown yullmoo, each organic layer exhibited mild or potent dose-dependent inhibition(about 20-80%) on 1,1-diphenyl picryl hydrazyl(DPPH) free radical with the concentration of
. n-Butanol fraction of yullmoo showed the most potent scavenging effect on DPPH free radical.
of n-butanol fraction was
, about six to seven fold higher concentration than standard BHT at the same inhibition rate. As for the tyrosinase inhibitory activity, all of the fractions including the methanol extract exhibited the similar activities even after partitioning. The chloroform fraction of brown yullmoo was found to show the most potent inhibitory activity with an
Effects of Fermented Milk Feeding on Aluminum Accumulation in Rat
Park, Seong-Soo ; Kim, Joong-Man ; Baek, Seung-Hwa ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1414~1417
This study was to investigate effects of the supplementation of the different lactic acid bacteria[Streptococcus thermophilus KCTC 2185 culture group(ST), autoclaved Streptococcus thermophilus KCTC 2185 culture(STS), Lactobacillus acidophilus ATCC 4356 culture group(LA) and autoclaved Lactobacillus acidophilus ATCC 4356(LAS)] on suppression of aluminum accumulation in organs of rats fed with the diet containing
aluminum sulfate for 4 weeks. Amount of aluminum accumulation in the control rat was in order of bone>lung>heart>large intestine>kidney>liver>brain>small intestine. Effects of reduction of aluminum accumulation by feeding of the four difference fermented milk were in order of LA group>LAS group>ST group>STS group. ST and LA both were more effective than STS and LAS. Ultimately fermented milk was useful in reduction of toxication by accumulating of aluminum in vivo.
from Agaricus blazei Murill on Blood Glucose and Lipid Composition in db/db Mice
Choi, Jung-Mi ; Koo, Sung-Ja ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1418~1425
Obesity and diabetes mellitus are associated with common pathogenic mechanism, and
of Agaricus blazei Murill is potent inhibitor of intestinal
and inhibit the digestion of starch and sucrose in the small intestine. In this studies, there was observed the anti-hyperglycemic effect in obese diabetic mice(C57BLKsJ db/db), which were supplied Agaricus and Acarbose for 5 weeks. In db/db mice, food intake and body weight gain were decreased significantly in Agaricus groups(p<0.05). Also these group exhibited lower fasting serum glucose level compared with control group. HbA1c level, triglyceride level, total cholesterol level, HDL cholesterol level, LDL cholesterol level and VLDL cholesterol level were lowered in db/db mice. The activity of disaccharidases on proximal and distal segments of small intestine was decreased. In conclusion, it was assumed that
of Agaricus blazei Murill has anti-hyperglycemic and anti-obesitic effects by reducing food intake and body weight gain, and also decreasing serum glucose and lipid level through inhibiting the activity of small intestinal disaccharidases.
Effect of Fermented Anchovy Extracts on the N-methyl-N'-nitro-N-nitrosoguanidine-Induced Mutagenicities
Jung, Keun-Ok ; Kang, Kap-Suk ; Park, Kun-Young ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1426~1432
The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of
in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.
Stability of Casein-Pectin Mixtures in Apple Juice
Choi, Moon-Jung ; Yoo, Seung-Hwa ; Hwang, Jae-Kwan ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1433~1436
The effect of addition of pectin on the stability of casein solution was studied to apply casein-pectin mixture to apple juice. The solubility of 0.1% casein solution was below 20% at pH 3-5. However, the solubility of 0.1% casein-0.1% pectin mixtures was over 70% at pH 2-10. The increase in the concentration of casein-pectin mixture showed adverse effect on the solubility. The apple juice (pH 3.4), containing 0.1-0.5% casein-pectin mixtures, remained stable without the precipitation of casein. The stability of apple juice including casein-pectin mixture was maintained upon heating at
for 10 minutes or refrigerating for a week. This study suggested the possibility of protein fortification to acidic beverages since casein-pectin mixture maintained stability in apple juice.
Formation of Acycloretinoic Acid by Autoxidation of Lycopene
Kim, Seon-Jae ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1437~1441
Acycloretinoic acid was prepared from acycloretinal by oxidation with Tollens reagent. Acycloretinoic acid was separated with Silica-HPLC and analyzed by ODS-HPLC with a photodiode array detector and by GC-MS. Lycopene was solubilized in toluene and aqueous Tween 40, and then oxidized by incubating at
under atmospheric oxygen. Acidic compound was produced by autoxidation of lycopene. Retention time, UV-Vis spectra and mass spectra of the acidic compound were identical to the standard acycloretinoic acid. Thus, acycloretinoic acid was confirmed to occur in vitro under oxidation condition of lycopene.
Determination of Mineral and Heavy Metal Contents of Various Salts
Park, Jeong-Wook ; Kim, Seon-Jae ; Kim, Sul-Hee ; Kim, Bo-Hee ; Kang, Seong-Gook ; Nam, Sang-Ho ; Jung, Soon-Teck ;
Korean Journal of Food Science and Technology, volume 32, issue 6, 2000, Pages 1442~1445
This study was carried out to investigate the contents of minerals and heavy metals in the sea salts of Korean products and imported products. NaCl was major component, which ranged from
for Korean products and from
for imported products. Minerals and heavy metals of Korean products and imported products were analyzed with ICP-AES and AAS, respectively. Mineral contents of K and Mg in Korean products were relatively higher than those in imported ones, but no significant differences were found for heavy metals between them.