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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 33, Issue 6 - Dec 2001
Volume 33, Issue 5 - Oct 2001
Volume 33, Issue 4 - Aug 2001
Volume 33, Issue 3 - Jun 2001
Volume 33, Issue 2 - Apr 2001
Volume 33, Issue 1 - Feb 2001
Selecting the target year
Detection of Irradiated Dried Cereals from Korea and China by Viscometric Method
Kim, Hyun-Ku ; Kang, Deog-Sun ; Choi, Mal-Gum ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 645~650
A study was carried out to establish the detection method for irradiated cereals. Cereals were ground and irradiated at 2.5, 5.0, 7.5, 10, 15 kGy using a
irradiator. The viscosities decreased in all samples by increasing irradiation dose. The viscosity of the Panicum millaceum (Korean) and Andropogon sorghum (Korean) paste dropped from
in the control to
, respectively, in the samples irradiated at 15 kGy. These trends were similar to samples from china. Regression equation and coefficients of viscosity of Panicum millaceum (Korean and China) and Andropogon sorghum (Korean and China) were 0.80 (y=-27.789x＋150.17), 0.98 (y=-3.367x＋88.93), 0.84 (y=-6.0466x＋35.49) and 0.84 (y=-13.346x＋101.67) at 50 rpm. All samples resulted in a decrease in specific parameter by increasing rpm after irradiation. Parameter values showed dose-dependent relationship between unirradiated and irradiated samples and indicated that all values of unirradiated samples were higher than the irradiated ones. These results suggest that the detection of irradiated cereals at various doses using viscometric methods is possible.
Antimutagenic Effect of Extract of Platycodon grandiflorum
Shon, Mi-Yae ; Seo, Jong-Kwon ; Kim, Haeng-Ja ; Sung, Nak-Ju ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 651~655
To investigate the antimutagenic effect of Platycodon grandiflorum DC, methanol extract of Platycodon grandiflorum DC was investigated. In Ames test, the methanol extract showed inhibitory effects of 80-90% on the mutagenicity induced by indirect mutagen of IQ(2-amino-3-methylimidazo[4,5-f]quinoline) and direct mutatgen of MNNG(N-methyl-N'-nitro-N-nitrosoguanidine) in Salmonella typhimurium TA 98 and TA 100. And then the methanol extract was further fractionated. Among the solvent extracted fractions from the methanol extract, the ethyl acetate fraction and butanol fraction exhibited the greatest antimutagenic effect suppressing the mutagenicity IQ and MNNG with inhibition rate of 99% and 98%.
Analysis of Nitrosation Inhibition and Antioxidant Effect by Phyto-Extract Mixture
Kim, Ji-Hoon ; Shin, Mi-Jung ; Cho, Hee-Jae ; Lee, Sang-Won ; Jeong, Jong-Moon ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 656~663
The most representative nitrosamine derived from nicotine, nitrosamine-4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone(NNK), has been reported to cause lung cancer in A/J mice. It has been also demonstrated that NNK-induced lung tumorigenesis involves
formation, leading to
transitional mispairing during DNA replication. Our in vitro experiment, modified from the method of DBA assay, examined the ability of phyto-extract mixture to inhibit the metabolism of nicotine to nitrosamines. The production of nitromorpholine from morpholine was inhibited about 75% at the concentration of 20 mg/mL of phyto-extract mixture, which was lower than vitamine C and green tea powder. NNK, which is a pro-carcinogen in laboratory animals, is hydroxylated primarily in liver and lung by CYP 1A2, 2A6 and 3A4. A critical phase. of NNK activation is its change to an unstable metabolite methyl-diazohydroxide via CYP-mediated
; and then it provides a methyl group to the DNA to form DNA adducts which can easily induce mutations.
1254 was used to induce CYPs in the liver of a Sprague-Dawley rat. The ability of various test samples to inhibit CYPs that participate in NNK activation was evaluated, following the removal of the liver from the rat. Microsomal CYPlA2 catalyzing the conversion of NNK into strong carcinogenic chemicals was inhibited more efficiently by phyto-extract mixture than green tea powder. These results indicate that phyto-extract mixture can be used to reduce
DNA adducts for chemoprevention.
Physicochemical Stabilities of Carthamins from Safflower Petals as Food Colorants
Yoon, Joo-Mi ; Hahn, Tae-Ryong ; Yoon, Hye-Hyun ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 664~668
The physical and chemical stabilities of carthamin of red pigment from safflower petals were investigated at various conditions of pHs, temperatures, inorganic ions, sugars, light and polysaccharides. The half-life values at pH 3.0, 5.0, 9.0 and 11.0 were 5.3, 5.0, 11.0 and 45.0 h, respectively, at
. Therefore, carthamin is unstable at acidic condition. Carthamin was red, orange and yellow at acidic, neutral and alkaline solutions, respectively. At pH 3.0, carthamin was thermally unstable and the half lives were 3.62, 9.05 and 48.2min at
, respectively. Among various inorganic ions,
stabilized carthamin at acidic condition. At pH 5.0, carboxymethylcellulose prolonged the half-lives of carthamin at
. Carthamin was very sensitive to light (20,000 lux) and the half-life was 2.32 min at pH 3.0.
The Effect of Antioxidant Vitamins on Aflatoxin
Adduct the Formation in Aflatoxin
Administered Mice Liver
Park, Seon-Ja ; Kang, Sung-Jo ; Park, Jung-Hyun ; Oh, Sang-Suk ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 669~675
The objective of this study was to examine the effects of antioxidant vitamins on the formation of
cellular oxidative damage. Intraperitoneal(i.p.)injections of 10 mg/kg vitamin C(VC) and 63.8 mg/kg vitamin E(VE) were repeatedly administrated 4 times with 2 days interval to 6 week old male ICR mice. After one hour of vitamin treatments, 0.4 mg/kg
was injected in
plus vitamin treated groups by same way. On the other hands,
treated group was only injected with
by the same method described above without vitamins. According to quantitative analysis of the
in mice serum by indirect competitive ELISA, 12.28 and 18.78 ng/mL were detected in
groups, but 7.60 and 4.85 ng/mL in
plus VC and VE treated groups, respectively. 23.78, 25.48 ng/mL of
adduct were detected in mice liver of
treated groups, while 5.26, 7.81 ng/mL in
plus VC and VE treated groups, respectively. Consequently, the differences in the concentrations of
related materials between vitamin treated and non-treated groups were significant. Immunohistochemistry revealed brownish infiltration of
around central vein and sinusoid in
group. This manifestation was distinctly reduced in
plus VC and VE treated groups.
Quality Characteristics of Frozen Soy Yogurt Prepared with Different Proteolytic Enzymes and Starter Culture
Lee, Jung-Eun ; Lee, Sook-Young ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 676~681
This study was carried out to evaluate the quality characteristics of frozen soy yogurts prepared with different proteolytic enzymes and starter culture. The viable cell counts of lactic acid bacteria in frozen soy yogurts were measured
CFU/g by the single culture method, while
CFU/g by the mixed culture method except
treatment. The viable cell counts of lactic acid bacteria did not decrease after freezing for 30 min in ice cream maker. The lactic acid bacteria from the mixed culture showed better bile acid tolerance than those from the single culture. The lactic acid bacteria from the frozen soy yogurt prepared with
and mixed culture of Bifidobacterium bifidum and Lactobacillus bulgaricus showed better acid tolerance and bile acid tolerance. The highest(73.45%) overrun was observed in the frozen soy yogurt treated with
and mixed culture of B. bifidum and L. bulgaricus. The melt-down percent was higher in the single culture than the mixed culture. In sensory test, the frozen soy yogurt prepared with
and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.
Biogenic Amines Content in Commercial Korean Traditional Fermented Soybean Paste
Kim, Jae-Hyun ; Ahn, Hyun-Joo ; Yook, Hong-Sun ; Park, Hyun-Jin ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 682~685
Five commercial Korean fermented soybean pastes were purchased to investigate biogenic amines (BAs) levels, microbiological and chemical qualities in commercial Korean fermented soybean paste. Bacillus spp. were observed about
CFU/g levels, and lactic acid bacteria were
CFU/g or not detected in products. The pH values have ranged from 5.05 to 5.75, and amino nitrogen (AN) contents were
mg% in showing different degrees of aging. Detected Biogenic amines were putrescine (PUT), cadaverine (CAD), tryptamine (TRP), spermidine (SPD), spermine (SPM), histamne (HIS), tyramine (TYR), and agmatine (AGM) in different levels by companies. There are some limitation found to explain the direct relationships between biogenic amines contents and microbiological or chemical qualities in commercial fermented soybean paste because of different manufacturing steps.
Analysis of Whole Grains Extrusion by Response Surface Methodology
Shin, Hae-Hun ; Park, Bo-Sun ; Lee, Hye-Lim ; Choi, Moon-Jung ; Hwang, Jae-Kwan ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 686~692
The effects of extrusion on solubilization of brown rice, glutinuous rice, barley and job's tear were analyzed by response surface methodology (RSM). Solubilization of whole grains by extrusion was characterized in terms of water solubility index (WSI), concentration of water soluble polysaccharides (C) and intrinsic viscosity
. Considering both concentration and intrinsic viscosity, a dimensionless target parameter
was also included for analysing the extrusion effects on cereal extrusion. Response surface methodology analysis showed that the moisture content was the most significant contributor among screw speed, temperature and moisture content affecting the solubilizing phenomena of cereals processed with extrusion. Brown rice was not showed the significant relationship on
was more affected by intrinsic viscosity. The critical point of whole grains extrusion except brown rice was corresponded to screw speed of 300 rpm, moisture content of 20% and temperature of
Inhibition of Photooxidation by Breakdown of ChlorophyII in Oil Model System Using Gamma Irradiation
Lee, Kyong-Haeng ; Jo, Cheo-Run ; Yook, Hong-Sun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 693~699
ChlorophyII destruction by irradiation in linoleic acid in methanol system was studied. ChlorophyII b standard (3 ppm) was added into methanol solution containing 1% of linoleic acid, and the sample was irradiated up to 20 kGy with or without nitrogen gas-bubbling. The content of chlorophyII b was analyzed by HPLC, and Hunter color value and UV-visible spectra were analyzed during 6 hr of photooxidation. The content of chlorophyll was reduced by irradiation and completely destroyed at 2.517 kGy. The model system with nitrogen gas-bubbling did not develop the lipid oxidation after irradiation or photooxidation at 20 kGy UV-visible spectra showed decreasing values of optical density by increase of irradiation doses, supporting the destruction of chlorophyII b. The results indicate that irradiation technology can be applied to reduce or eliminate the residual chlorophyII and to prolong the shelf-life of oil products.
Effect of Sucrose on the Rheological Properties of Com Starch
Chang, Yoon-Hyuk ; Lim, Seung-Taik ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 700~705
Sucrose첨가가 옥수수 전분호액의 레올로지 특성에 미치는 영향에 대하여 평가하였다. 전분호액은 sucrose 첨가에 관계없이 전단담화 비뉴턴 거동(n=0.37-0.58)을 나타내었으며, 또한 sucrose의 농도가 증가함에 따라 점조도지수
, 겉보기 점도
값은 크게 감소하였고 항복응력
도 감소하는 경향을 나타내었다. 전분호액의 겉보기점도에 대한 온도의존성은 Arrhenius식에 의하여 높은 상관관계를 나타내었으며, 활성화에너지는 각각 10.80-15.59 kJ/mole을 나타내었고 농도가 증가함에 따라 감소하는 경향을 나타내었다. 적용된 주파수
범위에서 저장탄성률(G#)의 수치가 손실탄성률(G@)보다 높게 나타났으며 sucrose의 농도가 증가함에 따라 감소하여 탄성 및 점성 성질을 감소시켜 주었다. 이들 동적데이터로부터 전분호액은 sucrose 첨가에 의해 더욱 약한 겔과 같은 구조적 성질을 나타냄을 알 수 있었다. 그러므로 sucrose 첨가는 전분호액 내의 입자들의 재회합을 방해하여 전분호액의 레올로지 특성을 변화시킨다. Sucrose 30%를 첨가한 옥수수 전분호액을 제외한 모든 시료들은 이동인자
를 사용함으로써 Cox-Merz 중첩 원리에 잘 적용되었다.
Influencing Factors in Drying Characteristics of Fluidized Bed Drying of Husked Barley
Kim, Hee-Yun ; Han, Sang-Bae ; Kwon, Yong-Kwan ; Lee, Kwang-Ho ; Jung, Chung-Sung ; Ha, Sang-Chul ; Kim, Sung-Tae ; Song, Seung-Koo ; Cho, Jae-Sun ; Hur, Jong-Hwa ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 706~713
The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.
Chemical Composition of Blue crabs Preserved in Soy Sauce
Lee, Fan-Zhu ; Lee, Jin-Cheol ; Jung, Dong-Sik ; Yung, Ho-Chul ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 714~719
An interest in traditional foods is growing in an effort to preserve dietary culture in Korea. Blue crab preserved in soy sauce, one of the Korean traditional foods is especially popular in summer and is produced in the Jeollanam-do province, Korea. However, there has been no report on processing of the blue crab. The objective of this research is to investigate changes of nutritional composition in blue crab preserved in soy sauce. Moisture content was a little higher in FBC (Fresh Blue Crab) than in PBC (Preserved Blue Crab) and ash content was greatly higher in PBC than in FBC. Salt content was 1.50% in FBC and 7.89% in PBC. The amount of free sugars in FBC was very low but was increased after preserved using soy sauce, especially of fructose significantly. After preserved, the pH of blue crab was also increased. The contents of most total amino acids in blue crab were decreased after preserved, but free amino acids were increased. Major total amino acids were glutamic acid, arginine and aspartic acid in two samples and major free amino acids were arginine, proline and alanine. Fatty acid content was decreased after preserved and major fatty acids were palmitic acid (16 : 0), oleic acid (18 : l), eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6).
Effects of Antioxidants on Shelf-life of Yukwa
Kum, Jun-Seok ; Lee, Yong-Hwan ; Ahn, Yong-Sik ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 720~727
This study was carried to investigate the changes in physical and chemical properties of Yukwa during preparation with addition of antioxidants and to develop its storage condition. Antioxidants (tocopherol and Oxyfos) were used in syrup coating and the packaging materials used were PET/EVOH
: P1 and PET/EVOH
: P2 (YOP1: P1 with Oxyfos, YOP2 : P2 with Oxyfos, YTP1 : P1 with tocopherol, YTP2 : P2 with tocopherol). Color values measured for Yukwa showed that L values of YOP1, YOP2, YTP1 and YTP2 were changed little during storage while a and b values of YOP1, YOP2, YTP1 and YTP2 were slightly decreased. Hardness and chewiness in textural properties were also decreased during storage. Yukwa packed in YOPl and YOP2 maintained less than 40 in peroxide value during for 12 weeks of storage period. The major fatty acid composition of frying oil were linoleic acid (54.2%), oleic acid (23.4%), palmitic acid (11.3%), linolenic acid (6.5%) and stearic acid (4.6%). There was no difference in composition of fatty acid during storage. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with determined by electronic nose. YTP1 and YTP2 had maintained sensory characteristics of Yukwa during 10 weeks storage.
Effect of Packaging Material and Oxygen Absorbant on Quality Properties of Yukwa
Lee, Yong-Hwan ; Kum, Jun-Seok ; Ahn, Yong-Sik ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 728~736
Effects of packaging material and oxygen absorbant on physical and chemical properties of Yukwu were studied during storage to develop packaging conditions. The packaging materials used were PET/EVOH
: P1 and PET/EVOH
: P2 with or without oxygen absorbent (E1A : P1 and E2A : P2 for w/
, absorbent, E1EA : P1 and E2EA : P2 for w/o
, absorbent). Color values for Yukwu indicated that L values of E1A, E1EA, E2A and E2EA were decreased during storage while those b values were increased. Hardness and chewiness of Yukwa were generally decreased, however those of E1A and E1EA were rather increased after 6 weeks of storage. Acid value of E2A had maintained less than 2.0 during 12 weeks of storage. E1A, E2A had the below of 20 in peroxide during 12 weeks. Aroma data by using electronic nose showed that there was no difference after 6 week storage time in different packaging materials. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with electronic nose one. E2A had the highest value of overall acceptability for sensory evaluation. Hardness and cheweness in physical measurement results had the highest correlation with hardness, crispness, overall-acceptability in sensory evaluation results.
Changes in Chemical Composition of glutinous rice during steeping and Quality Properties of Yukwa
Lee, Yong-Hwan ; Kum, Jun-Seok ; Ku, Kyung-Hyung ; Chun, Hyang-Sook ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 737~744
This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated
was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at
had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.
Changes of Biologically Functional Compounds and Quality Properties of Aster scaber( Chamchwi) by Blanching Conditions
Choi, Nam-Soon ; Oh, Sang-Suk ; Lee, Jong-Mee ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 745~752
Wild edible plants are consumed as raw or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Chamchwi, blanched at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 3, and 5 minutes each. The biologically active compounds, vitamin C,
, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamchwi did not show any significant change under various blanching conditions. Beta-carotene in Chamchwi was not significantly affected by blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of
in the blanched Chamchwi. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamchwi. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.
Enzymological Evaluation of Oral Inflammation inhibitory activity by Aloe vera peel extract
Pack, Chung-Sun ; Ryu, Il-Hwan ; Lee, Kap-Sang ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 753~759
To evaluate antiinflammation of Aloe vera peel, antiimflammation substances were extracted from Aloe vera peel and identified, and we investigated the effect of the its substance the inhibitory effect on the activity of hyaluoronidase, elastase, collagenase and prostaglandin endoperoxide synthase. The water extract from Aloe vera peel were successfully purified with solvent fractionation, silica gel column chromatography, preparative thin layer chromatography and UV spectrometer. Two purified active substances were identified as aloe-emodin and barbaloin by Mass Spectrometer,
and FT-IR. Aloe-emodin and barbaloin.
values of aloe-emodin and barbaloin against hyaluronidase activity were 40 and
, respectively. Leuckocyte elastase, which is related to the destruction of various tissue,
values of them were 50 and
values of aloe-emodin and barbaloin against collagenase activity were 40 and
, respectively. and
values of aloe-emodin and barbaloin aganist the prostaglandin endoperoxide synthase, which play an important role in inflammatory reactions, were 40 and
, respectively. Inhibitory effects of aloe-emodin, barbaloin and aspirin against carrageenan paw edema were 74.9, 52.9 and 51.9% as inhibiton percentage, respectively, at dose of 100 mg/kg and that of indomethancin was 49.7 at dose of 10 mg/kg. Cell cytotoxicity of barbaloin against human gingival cells was lower than that of aloe-emodin. Aloe-emodin and barbaloin did not show cytotoxicity against human gingival cells at concentration of 1.0 and
, However, aloe-emodin and barbaloin showed less cytotoxicity than chlorhexidine, which usually have been used as the agent of anticaries and antiinflammation. These results suggested that aloe-emodin and barbaloin from Aloe vera peel have the effect of anticaries and antiinflammation.
Inhibitory Effect of Ethanol Extract and Juice of the Korean Cherry (Prunus tomentosa Thunberg) on Tyrosinase Activity In vitro
Hwang, Ho-Sun ; Kim, Joong-Man ; Song, Young-Ae ; Jeon, Ye-Jung ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 760~763
To develop a functional beverage from Korean cherry (Prunus tomentosa Thunberg), inhibition effect of ethanol extract and juice of the korean cherry on melanin systhesis and tyrosinase activity in vitro was investigated. Inhibition ratio of tyrosinase activity increased as the concentration of solid of korean cherry juice increased, and inhibition affect was high in initiation step of enzyme reaction and then gradually decreased. Inhibition ratio of tyrosinase activity was high in the 70% (v/v) ethanol extract of the cherry and the highest in the ethyl acetate fraction of the 70% (v/v) ethanol extract. Ultimatly, the amounts of functional matter (melanin synthesis inhibitor) in the cherry was highest in ethyl acetate fraction of the ethanol extract.
Physiological Effect of Korean Black Soybean Pigment
Son, Jun-Ho ; Choung, Myoung-Gun ; Choi, Hee-Jin ; Jang, Un-Bin ; Son, Gyu-Mok ; Byun, Myung-Woo ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 764~768
Physiological effects of Korean black soybean pigment were investigated. Major anthocyanin pigments of Korean black soybean were extracted with 1% HCl for 24 hours at
. Inhibitory effects of angiotensin converting enzyme (
) were 0.22 mg/mL (Kumjungkong #1), 0.28 mg/mL (Ilpumkumjungkong) and 0.38 mg/mL (Milyang #95). Inhibitory effects xanthine oxidase (
) were 0.118 mg/mL (Kumjungkong #1), 0.165 mg/mL (Ilpumkumjungkong) and 0.163 mg/mL (Milyang #95). The cPLA2 inhibitory effects (
. The cytotoxic effects of anthocyanins from Milyang #95 were 66.0% against human colon cell line (HT29), 58.2% against human liver cell line (HepG2) and 64.4% against mouse liver cell line (Hepa), respectively.
Production of Protein Hydrolyzate, that can be used as Food Additives, from Okara
Woo, Eun-Yeol ; Kim, Min-Jung ; Shin, Weon-Sun ; Lee, Kyung-Ae ; Kim, Kang-Sung ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 769~773
Protein content of okara and soybean were found to be 37.3% and 42.5%, respectively by micro-Kjeldahl analysis. Solubility of okara protein in phosphate buffer (pH 8) was 10% versus soy protein of 68.4%. Insolubilization of okara protein was mostly due to disulfide bonding between cysteine residues caused by excessive heat treatment during soymilk processing: hydrophobic interactions and hydrogen bondings were involved to lesser extent. Optimum extraction temperature and time were
and 40 min. Typical solubility profile of soy protein disappeared for okara protein though minimum solubility of the protein was around pH 3.0. Treating okara with protease was effective in solubilizing okara protein and solubility increased to 19.2%. Optimum reaction temperature and time were
and 50 min, respectively. Cell wall degrading enzyme did not increase solubility of the protein, however. Through enzymatic reaction okara protein could be effectively solubilized for uses as food ingredient.
Antimicrobial Activity of Lysimachia clethroides Duby Extracts on Food-borne Microorganisms
Han, Ji-Sook ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 774~783
The ethanol extract of 77 species of edible and medicinal plants were examined antimicrobial activity against 5 strains of Listeria monocytogenes ATCC 19111, ATCC 19112, ATCC 19113, ATCC 19114 and ATCC 15313 by optical density using Bioscreen C. The ethanol extract of Siegesbeckia glabrescens Makino, Jeffersonia dubia Benth, Aquilaria agallocha Roxburgh, Lysimachia clethroides Duby and Nardostachys chinensis Batal. exhibited comparatively strong growth inhibition effect on 5 strains of L. monocytogenes at 1000 ppm level in broth. The minimum inhibitory concentration (MIC) of ethanol extract of Lysimachia clethroides Duby was
on 5 strains of L. monocytogenes. The MIC of the n-hexane and chloroform fraction of the extract were same concentration as
. The n-hexane fraction of Lysimachia clethroides Duby showed strong growth inhibition at 25 ppm on Vibrio parahaemolyticus for 72 hr at
and at 50 ppm on Bacillus cereus and at 500 ppm on Staphylococcus aureus and Escherichia coli.
Capsaicin Intake Estimated by Urinary Metabolites as Biomarkers
Choo, Yeon-Soo ; Kwon, Hoon-Jeong ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 784~788
Reliable data on the exposure of capsaicin, which evokes hot sensation in hot red pepper, are important prerequisites for studying biological functions of capsaicin in human body since its roles are controversial according to animal and epidemiological studies. To get accurate data, the use of urinary biomarkers was considered as a measure of internal exposure of capsaicin. After 2-day-capsaicin depletion five to six women in their 20's were instructed to eat 60 or 80 g/day hot red pepper soybean paste as a capsaicin source with meal which did not contain capsaicinoid, and to collect their urine separately. HPLC conditions were set to detect capsaicinoid and urinary metabolites at the same time. Most of capsaicinoid were excreted in the form of 4-hydroxy-3-methoxybenzoic acid in three subjects at the highest dose. This result suggests the oxidation of the 4-hydroxy3-methoxybenzaldehyde, the hydrolysis product of capsaicin, is the major metabolic pathway in the human body, whereas the reduction of the aldehyde is the major route in rats. However, neither any metabolite nor the parent compound was ever shown in two of the subjects reflecting large individual differences of capsaicin absorption and/or biotransformation.
Effect of Cassia tora Ethanol Extracts on Carbon Tetrachloride-Induced Liver Injury in Rats
Ha, Tae-Youl ; Cho, Il-Jin ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 789~794
This study was conducted to investigate the effect of Cassia tora ethanol extracts on carbon tetrachloride(
)-induced hepatotoxicity in rats. Male Sprague-Dawley rats were divided into the following 4 groups: normal group,
, treated group,
Cassia tora ethanol extracts group and
Cassia tora ethanol extracts group. Rats were fed with each experimental diet and water for 5 weeks. Liver weights of rats treated only with
, were significantly increased compared to normal group, but not in rats fed diet containing Cassia tora ethanol extracts. Cholesterol and triglyceride contents in serum and liver were also not influenced by either
, treatment or the supplementation of Cassia tora ethanol extracts.
, treatment significantly increased ALP activities, however the supplementation of Cassia tora ethanol extracts significantly decreased the activities of serum ALT, AST,
in dose-dependent manner. Cassia tora ethanol extracts significantly reduced
elevation of liver TBARS contents. Activities of superoxide dismutase and catalase were decreased by
, treatment, however by the supplement of Cassia tora ethanol extracts slightly increased activities of SOD and catalase. The activity of glutathione peroxidase in groups fed diets containing Cassia tora ethanol extracts was significantly decreased compared to that of the control group. These results suggest that Cassia tora ethanol extracts may exert protective effect against
liver injury through the prevention of lipid peroxidation.
Effects of Mucilage from Yam (Dioscorea batatas DECENE) on Blood Glucose and Lipid Composition in Alloxan-induced Diabetic Mice
Kwon, Eun-Kyung ; Choi, Eun-Mi ; Koo, Sung-Ja ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 795~801
Effects of Mucilage fraction from Yam (Dioscorea batatas DECENE), which has long been used as a wild vegetable and folk medicine, on blood glucose and lipid composition in alloxan-induced diabetic mice were investigated. Diabetes mellitus was induced in male ICR mice by the injection of alloxan into the tail vein at a dose of 75 mg/kgBW. Alloxan-induced diabetic mice were administered the yam mucilage fraction1 orally ; y500F1 group (500 mg/kgBW/day fraction1) and y750F1 group (750 mg/kgBW/day fraction1); and the normal and alloxan-control group were orally administered with saline for 10 days. The body weight gain and food intake were monitored every day. The concentrations of glucose, triglyceride, total cholesterol, and LDL-cholesterol of serum and liver levels of glucose, triglyceride, and cholesterol were determined. Also weight of liver, heart, spleen and kidney were measured. The fraction 1 of yam mucilage lowered body weight gain significantly (p<0.05) and decreased serum glucose levels in alloxan-induced diatetic mice compared to that of alloxan-control group. In alloxan induced diabetic mice serum triglyceride level was lowered and liver HDL-cholesterol level increased significantly (p<0.05). In conclusion, it was assumed that yam mucilage fraction 1 has anti-hyperglycemic and anti-obesitic effects by reducing body weight gain and decreasing serum glucose and triglyceride level.
from Lentinus edodes and Hordeum vulgare on Blood Glucose and Lipid Composition in Alloxan-induced Diabetic Mice
Song, Ji-Young ; Yoon, Ki-Ju ; Yoon, Hae-Kyung ; Koo, Sung-Ja ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 802~807
from Lentinus edodes and hordeum vulgare on blood glucose and lipid composition were investigated. Diabetes mellitus was induced in male ICR mice by the injection of alloxan into the tail vein at a dose of 75 mg/kg. The
were administered orally for 10 days and the normal and alloxan-control group were orally administered with saline. The body weight gain and food intake were monitored every day and plasma levels of glucose, triglyceride, total cholesterol, LDL-cholesterol were determined at last day. Also the weight of liver, heart, spleen and kidney were determined. The
from Lentinus edodes and hordeum vulgure lowered significantly body weight gain in alloxan-induced diatetic mice (p<0.05) and plasma glucose levels compared to that of alloxan-control group. Plasma triglyceride level in B500 was lowered in alloxan-induced diabetic mice. The
of hordeum vulgare lowered weight of liver significantly (p<0.05). In conclusion, it was assumed that
from hordeum vulgare have anti-hyperglycemic and anti-obese effects by reducing body weight gain and decreasing serum glucose and triglyceride level.
Pilot Plant Scale Extraction and Concentration of Purple-Fleshed Sweet Potato Anthocyanin Pigment
Rhim, Jong-Whan ; Lee, Jang-Wook ; Jo, Jae-Sun ; Yeo, Kyeong-Mok ;
Korean Journal of Food Science and Technology, volume 33, issue 6, 2001, Pages 808~811
Performance of pilot plant scale extraction and concentration of purple-fleshed sweet potato anthocyanin pigment was tested and the characteristics of pigment extracts and concentrates were investigated. Fifty kilograms of purple-fleshed sweet potato was extracted with 500 L of 1% citric acid in 20% ethanol. As a whole, extraction pattern of the large scale extraction was similar to that of the laboratory scale extraction. The extracted pigment solution was filtered twice with a bag filter and a winding type microfilter and the filtrate was concentrated by a large scale vacuum evaporator at
and 600 mmHg vac. The mean values of total optical density (TOD) of the extract and the concentrate were 6.53 and 120.45, respectively. Browning index (BI) and Degradation index (DI) of extract were 5.86 and 1.55 and those of concentrate were 5.89 and 1.56, respectively, which indicated that the pigments were not changed or degraded through the extraction and concentration process.