Go to the main menu
Skip to content
Go to bottom
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 34, Issue 6 - Dec 2002
Volume 34, Issue 5 - Oct 2002
Volume 34, Issue 4 - Aug 2002
Volume 34, Issue 3 - Jun 2002
Volume 34, Issue 2 - Apr 2002
Volume 34, Issue 1 - Feb 2002
Selecting the target year
Characteristics of Salted Radish Cubes at Different Season
Kim, Mee-Ree ; Jhee, Ok-Hwa ; Park, Han-Young ; Chun, Byung-Moon ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 1~7
Characteristics (salt concentration, weight loss, soluble solid content, moisture content, and textural properties) of radish cube
were evaluated during salting. Three different summer radish cultivars harvested in high land were immersed into 15% brine solution (radish : brine solution = 1 : 2) at
for 4 h. The time required to reach the optimum salt concentration (3%) was different among cultivars; 3 h for 'Bakbong', 4 h for 'Kwandong' and '92343'. Similar weight loss (about 24-26%) of salted radish cubes was found among cultivars. While the highest value of weight loss of salted radish cubes was observed with '92343', the lowest, 'Bakbong'. Hardness decreased during salting; the highest value of hardness was observer with 'Kwandong', the lowest, 'Bankbong'. The sample of '92343' has the lowest moisture content but has the highest soluble solid content and hardness, while 'Bakbong' has the highest moisture content, but has the lowest soluble solid content and '92343'. In separate experiments, seasonal variations in characteristics of salted radish cubes at optimum salt concentration (3%) were observed: for 'Bakbong', salt concentration, weight loss, soluble solid content, and hardness, and for 'Bakwang', salt concentration, weight loss, and hardness were higher in autumn cultivars than in spring or summer one, while moisture contents of both cultivars were higher in spring or summer cultivars than in autumn one.
Induction Effect of Biotic and Chemical Elicitors Treatment for the Increase of Essential Oil Content from Trees
Kang, Ha-Young ; Choi, In-Gyu ; Lee, Sung-Suk ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 8~12
In order to artificially increase the contents of essential oils from 4 different trees by inducing with elicitors, 5 kinds of chemical elicitors and 4 kinds of biotic elicitors were selected. Before treatment, the contents of essential oils from Japanese Cypress (Chamaecyparis obtusa), Sawara cypress (Chamaecyparis pisifera), Japanese Red Pine (Pinus densiflora), and Korean Pine (Pinus koraiensis) were 2.0, 1.6, 0.4, and 0.7 percent, respectively, and the maximum content of essential oils from all species were reached in July. By most of elicitors, the essential oil content was generally increased after 6 months later, but some of elicitors did not affect the content of essential oil. Finally, the appropriate inducers for artificially increasing the essential oil were respectively selected depending on each species; Schizophyllum commune Fries for Japanese Red Pine and Japanese Cypress, hydrogen peroxide for Korean Pine, and
for Sawara cypress. Especially, hydrogen peroxide and
could be wide spread inducer for all 4 species.
Analysis of Aroma Pattern of Gastrodiae Rhizoma by the Drying Conditions
Lee, Boo-Yong ; Yang, Young-Min ; Han, Chan-Kyu ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 13~17
The study was to analyze aroma patterns of Gastrodiae Rhizoma by the electronic nose with conducing polymer 32 sensors. Response by the electronic nose was analyzed by the principal component analysis (PCA). Sensory evaluation for the organoleptic characteristics of Gastrodiae Rhizoma was also performed. Raw Gastrodiae Rhizoma was very intensive in overall odor and taste. Hot air-dried
Gastrodiae Rhizoma was relatively weak in overall odor and taste. Intensity of aroma in the electronic nose was the highest in
hot air-dried Gastrodiae Rhizoma. As quality factor (QF) calcuated from PCA map of normalized pattern data by thirty two sensors showed less than 2, and so aroma pattern among raw, freezed-dried, and hot-air dried Gastrodiae Rhizoma had no difference. When PCA was performed for normalized pattern data by the selected sensitive ten sensors, QF value between raw and
hot air-dried Gastrodiae Rhizoma was 2.366. Thus aroma pattern of raw and
hot air-dried Gastrodiae Rhizoma was discriminated in electronic nose.
Detection Characteristics of TL, ESR and DNA Comet for Irradiated Soybeans
Lee, Eun-Young ; Jeong, Jae-Young ; Noh, Jung-Eun ; Jo, Deok-Jo ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 18~23
The detection characteristics of gamma-irradiated
soybeans produced in Korea and China were investigated by thermoluminescene (TL), electron spin resonance (ESR), and DNA comet assay. The TL glow curves were shown at around
for irradiated soybeans, while that at
for the non-irradiated one. The normalization with a re-irradiation step at 1 kGy could verify the above detection results. The Korean soybean showed higher glow curves than Chinese did. The ESR spectroscopy for husks of irradiated soybeans revealed specific signals (g = 2.02374, 1.98715) derived from cellulose radical, which intensities were proportional to irradiation does, with the higher peaks in Chinese sample than Korean one. The DNA comet for the non-irradiated sample showed no or little tails, while those for irradiated samples above 0.5 kGy were remarkably changed in their length, size, and concentration, thus resulting in distinguishing non-irradiated from irradiated samples. As a result, TL, ESR, and DNA comet determinations were found suitable for the detection of irradiated soybean at 0.5 kGy or more, and negligible differences were observed between Korean and Chinese origins in their detection characteristics.
Properties of Dangmyuns Using Different Starches and Freeze Dried Dangmyuns
Lee, Young-Chul ; Oh, Se-Wook ; Han, Seung-Bae ; Han, Sun-Dong ; Kang, Nam-Kil ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 24~29
The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from
. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.
Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon
Lee, Gee-Dong ; Kwon, Seung-Hyek ; Lee, Myung-Hee ; Kim, Suk-Kyung ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 30~36
To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in
of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in
of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were
of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.
Analysis of Food Components of Gastrodiae Rhizoma and Changes in Several Characteristics at the Various Drying Conditions
Lee, Boo-Yong ; Choi, Hyeon-Son ; Hwang, Jin-Bong ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 37~42
This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the
hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried,
hot air-dried, and
hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and
hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.
Preparation of Semi-Solid Apple-Based Baby Food
Sohn, Kyung-Hee ; Kim, Mi-Ran ; Yim, Sung-Kyoung ; Park, Hyun-Kyung ; Park, Ok-Jin ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 43~50
To develop commercial semi-solid apple baby food, the physicochemical characteristics of apple puree in relation to different preparing methods and the effect of the addition methods of ascorbic acid on browning reaction were investigated. The preparing methods were classified into 3 groups by initial heating treatment: no heating (A), steaming at
(B), and blancing at
(C). The viscosity of tested apple puree was
, and contents of anhydrogalaturonic acid (AGA) and neutral sugar ranged
, respectively. Among free sugars tested, level of fructose was the highest
, followed by glucose
, in that order. Since small amounts of ascorbic acid were detected
, it seemed to be lost by heating process in preparing of apple puree. For apple puree A, its lightness was lower and redness was higher than those of apple puree B and C. Its degree of browning of apple puree was so high that sodium ascorbic acid was added as a antibrowning agent. Puree had low sensory score and nutrient quality. The adding methods of ascorbic acid were classified into 4 groups by adding time: dipping, blending (2), heating (3), and blending + heating (4). Considering color and preference evaluation, preparing method B and adding method 2 showed the highest inhibitory activity on apple puree browning and desirable color for retort baby food. After retort sterilization, the viscosity of apple baby food was decreased from 3,477 cp to 2,294 cp, thiamin was destroyed completely, and the contents of riboflavin and ascorbic acid were decreased 41% and 21%, respectively. However, contents of free sugar and free amino acid and sensory parameter were not influenced by retort sterilization. In overall, the preparing method B-adding method 2 was a good processing condition for the retort apple baby food.
Physical and Sensory Characteristics of Low Calorie Layer Cake Made With Different Levels of Hydrolyzed Oat Flour
Song, Eun-Seung ; Kim, Sang-Jin ; Kang, Myung-Hwa ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 51~56
This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.
Flavor Improvement of Chungkookjang by Addition of Yucca (Yucca shidigera) Extract
In, Jae-Pyung ; Lee, Si-Kyung ; Ahn, Byung-Kwon ; Chung, Ill-Min ; Jang, Chin-Hyuk ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 57~64
This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of
and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.
Optimization of Sikhe Processing using the Obtained Data by Biosensor
Kim, Hee-Kyung ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 65~72
This study was to determine the optimum conditions of malt extracting temperature, extracting time of malt in water, ratio of malt to water, and rice volume of malt extract water on saccharification in producing sikhe (sweet rice drink) using central composite design of response surface methodology. Glucose and maltose were analyzed by a biosensor having dual cathode system. The optimum temperatures of malt extracting for glucose and maltose were 60 and
. The saccharification power for the two sugars was highest when malt powder soaked for 6.5 and 5.75 hour, respectively. And ratios of malt to water for optimum saccharification were 1 : 6.3 to 1 : 8.8, respectively. The optimum volumes of malt extracting to rice for the two sugars were 0.48% and 0.6%, respectively. The application of response surface methodology to sikhe processing showed a good correlation with high significance.
Characterization of Bacillus polyfermenticus SCD for Oral Bacteriotherapy of Gastrointestinal Disorders
Paik, Hyun-Dong ; Jung, Min-Yong ; Jung, Hwang-Young ; Kim, Won-Seok ; Kim, Kee-Tae ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 73~78
Bacillus polyfermenticus SCD, which is commonly called as Bisroot strain, is being used for functional foods through the treatment of long-term intestinal disorders, since the live strains in the form of active endospores can successfully reach the target intestine in both humans and animals. The cells of B. polyfermenticus SCD were treated for 24 h in artifical bile after incubation for 2 h in artificial gastric juice and final number of the strain was reached to around
. In test of API ZYM kit,
was not produced by B. polyfermenticus SCD. B. polyfermenticus SCD was resistant to antibiotics, such as nisin, streptomycin, tetracycline, and rifamycin. B. polyfermenticus SCD was also affected by alcohol concentration up to 4%, but more than 8%, their growth was not affected significantly. Finally, B. polyfermenticus SCD was shown to inhibit the growth of Listeria monocytogenes ATCC 19111 completely within 24 h of incubation, which indicated its bactericidal nature.
Changes of Microbiological and Physicochemical Characteristics of Doenjang Prepared with Low Salt Content and Gamma Irradiation
Park, Byoung-Jun ; Jang, Kyu-Sub ; Kim, Dong-Ho ; Yook, Hong-Sun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 79~84
Changes of microbiological and physicochemical characteristics of gamma irradiated Doenjang with low salt were studied. Samples were prepared by mixing the Doenjang and the Chungkukjang with 6% and 8% of salinity. The mixture was irradiated by gamma-ray with dose of 0, 5, 10, 20 kGy, and each sample was stored at
for 8 weeks. The results showed that the Bacillus cell was inactivated by
with dose of 10 kGy, and yeast and Lactobacillus group were nearly eliminated by 10 kGy. The general quality of gamma irradiated low salt Doenjang, such as amino nitrogen, protease activity, and pH, were more stable than that of control during storage periods. The sensory evaluations showed that 8% (salt)-5 kGy and 6% (salt)-10 kGy irradiated samples were more acceptable than market purchased Doenjang. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of low salt Doenjang and suitable radiation dose was 5 kGy in 8% salted, and 10 kGy in 6% salted sample.
Changes in Taste Components of Kanjang Made with Barley Bran during Fermentation
Lee, Eun-Jeong ; Kwon, O-Jun ; Choi, Ung-Kyu ; Son, Dong-Hwa ; Kwon, O-Jin ; Lee, Suk-Il ; Yang, Sung-Ho ; Im, Moo-Hyeog ; Kim, Dae-Gon ; Chung, Yung-Gun ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 85~90
The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was
. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed
. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation
Effects of Freeze-Drying Time on Quality of Freeze-Dried Kimchi
Ko, Young-Tae ; Kang, Jung-Hwa ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 91~95
Effects of freeze-drying time on the microbiological, sensory, and other characteristics of freeze-dried kimchi were investigated to optimize freeze-drying time for kimchi. Quality attributes of freeze-dried kimchi, including number of lactic acid bacteria (LAB), pH, sensory properties, brittleness, rehydration property, moisture content, and microstructure of Chinese cabbage were observed for 24, 48 and 72 h, respectively. Number of LAB and pH of the kimchi freeze-dried for 24 h were significantly changed in comparison with those of the kimchi not freeze-dried. However, further freeze-drying did not change markedly number of LAB and pH. Overall acceptability of the sample freeze-dried for 48 of 72 h was better than that of the sample freeze-dried for 24 h. As freeze-drying time increased, brittleness of the dried sample increased, and rehydration property was improved while dried weight and moisture content of the sample decreased. In conclusion, the sample freeze-dried for 48 h was better than the sample freeze-dried for 24 or 72 h, based on sensory properties and other characteristics.
Determination of Isoflavone, Total Saponin, Dietary Fiber, Soy Oligosaccharides and Lecithins from Commercial Soy Products Based on the One Serving Size - Some bioactive compounds from commercialized soy products -
Kim, Cheon-Hoe ; Park, Jeom-Seon ; Sohn, Heon-Soo ; Chung, Chai-Won ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 96~102
The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).
Effects of the Fractions of Oryza sativa cv. Heugjinmi on Plasma Glucose and Lipid Levels in Streptozotocin-Induced Diabetic Rats
Chung, Ha-Sook ; Han, Hye-Kyoung ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 103~108
We have investigated the effects of the solvent fractions from the aleurone layer of Oryza sativa cv. Heugjinmi on plasma glucose and lipid levels in streptozotocin-induced diabetic rats. Sprague-Dawley rats were divided into 6 groups, normal, diabetic control, and four experimental groups. Diabetes mellitus was induced by injection of streptozotocin(45 mg/kg body weight) into tail vein, and fraction of Oryza sativa cv. Heugjinmi was administered orally in experimental rats for 14 days. The body weight, glucose, cholesterol, HDL-cholesterol, triglyceride, free fatty acid level, and aminotransferase activities were analyzed. It was identified that acetone and anthocyanin fractions significantly reduced the levels of glucose, triglyceride, and free fatty acid in plasma of diabetic rats. And HDL-cholesterol levels of acetone and anthocyanin groups were higher than those of diabetic control group. From these data, it can be postulated that acetone and anthocyanin fractions might possess rather potent hypoglycemic and hypotriglyceridemic properties in streptozotocin-induced diabetic rats.
Manufacture and Physiological Functionality of Korean Traditional Liquor by using Chamomile (Matricaria chamomile)
Lee, Dae-Hyung ; Kim, Jae-Ho ; Kim, Na-Mi ; Lee, Jong-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 109~113
To develop a new traditional liquor by using chamomile, the condition of alcohol fermentation was investigated by the addition of 5%, 10%, 15% nuruk, and 20% chamomile into mash. The maximum amount of ethanol was produced when 20% chamomile and 15% nuruk were added to cooked rice and fermented by Saccharomyces cerevisiae at
for 10 days. The acceptability and physiological functionalities of chamomile liquors with different concentrations
of chamomile were compared. The C-5 chamomile liquor which was prepared by adding 5% chamomile into mash showed the best acceptability in the sensory evaluation test and color test, and its fibrinolytic activity, tyrosinase inhibitory activity, and nitrite scavenging activity were good.
A Caspase Inducing Inhibitor Isolated from Forsythiae fructus
Kim, Jin-Hee ; Kho, Yung-Hee ; Kim, Mee-Ree ; Kim, Hyun-A ; Lee, Sang-Myung ; Lee, Choong-Hwan ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 114~117
During the screening of inhibitors of caspase-3 induction in U937 human monocytic leukemia cells from natural sources, Forsythiae fructus, which showed a high level of inhibition, was selected. And then, the compound was purified from the methanol extract using silica gel column chromatography and HPLC. The inhibitor was identified as rengyolone, by spectroscophic methods of ESI-MS,
, DEPT, and HMBC. Rengyolone showed inhibitory activity of caspase-3 induction, a major protease of apoptosis cascade, with an
after 7 h of treatment in U937 cells. It also showed inhibitory activity of caspace-1 induction, with an
after 40 h of treatment in D10S cells. In addition, it showed protective effect against cell death with an
on U937 cells induced by etoposide after 24 h of treatment, but did not show any cytotoxicity at the same condition without etoposide, a caspase 3 inducing agent.
Characterization of Physiological Functionalities in Korean Traditional Liquors
Kim, Jae-Ho ; Lee, Dae-Hyung ; Choi, Shin-Yang ; Lee, Jong-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 118~122
Some physiological functionalities of Korean traditional liquors were characterized. Inhibitory activity against angiotensin-converting enzyme was 87.2% in Chunla-Do So-ju, 85.2% in Kyunggi-Do 2D-ju, and 85.9% in Chungcheong-Do DO-ju, Kyunggi-Do HO-ju, SA-ju, and Chunla-Do SO-ju had high fibrinolytic activity. SOD-like activity and electron donating ability were 70.7% in Kyunggi-Do OK-ju and 85.5% in Chungcheong-Do SA-ju, restectively. The highest tyrosinase inhibitory activity was shown in Kyungsang-Do KO-ju. High nitrite scavenging activity was detected in Chunla-Do To-ju.
Cytotoxic Effects of Methanol Extract and Fractions from Echinacea angustifolia on Cancer Cells
Lee, Joon-Kyoung ; Koo, Sung-Ja ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 123~127
Echinacea is a North American native medicinal herb used traditionally for wounds, burns, snake or insect bites, colds, infections, and inflammation by indigenous Americans. We investigated the effects of the root and stem of fresh Korean-grown Echinacea angustifolia methanol extracts and fractionation extracts on the cytotoxicity against cancer cells (HL60, 3LL). The extracts were prepared by step-wise fractionation of methanol extracts of Echinacea angustifolia using hexane, chloroform, ethyl acetate, buthanol, and water. From the tests, root and stem parts of Echinacea showed the cytotoxic effect on cancer cells. The cytotoxie rate of the ethyl acetate fraction of the root parts showed 79% against HL60 cells at low concentration (0.125 mg/mL), and hexane fraction of the root and stem parts gradually increased as the concentration of samples increased, and the root parts showed 82% at 1.0 mg/mL concentration against HL60 cells, chloroform fraction of the root part showed 78.4% against HL60 cells and 68.4% on 3LL cells at 1.0 mg/mL concentration, water and butanol fraction of these results, it is considered that ethyl acetate fraction of the root and stem parts showed 60.1% to 77.1% against HL60 cells, after testing by MTT assay system. From these results, it is considered that ethyl acetate fraction of the Echinacea angustifolia root parts has stronger anticancer effects than any other fractions in vitro.
Quality of Single-Harvested Red Peppers
Chung, Koo-Min ; Kwon, Seung-Kyu ; Hwang, Jae-Moon ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 128~131
'Manita', a red pepper cultivar being cultivated currently and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute were grown by direct sowing and raising seedling methods, respectively, and all the fruits on the tree were harvested once. Fruits were grouped into 6 grades by color and appearance and their chemical compositions were analyzed. Generally, 'HL' showed less redness and contained less amounts of capsaicin, organic acid, Vit. C, and sugar than 'Manita'. Regardless of cultivar and cultivation method, red-old fruits, ripened and partially dried on the plant, had more red color (21-30%) and more capsaicin (40.0-78.3 mg% vs. 33.2-52.7 mg%), but less sugar (12.70-16.69% vs. 14.46-17.43%) than red-fresh fruits. No difference was found between direct sowing and raising seedling.
Contents of Naringin, Hesperidin and Neohesperidin in Premature Korean Citrus Fruits
Rhyu, Mee-Ra ; Kim, Eun-Young ; Bae, In-Young ; Park, Yong-Kon ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 132~135
Neohesperidin, naringin, and hesperidin contents of nine species of premature Korean citrus fruits have been determined. Flavonoids were extracted from dried citrus fruits by N,N-dimethylformamide and analyzed using RP-HPLC. 'Dangyooja' and 'Jikak' had higher content of neohesperidin and naringin. The content of hesperidin was higher in 'Binkyool' and 'Dongjeongkyool' than other seven species of citrus fruits, respectively.
Application of Electronic Nose in Discrimination of the Habitat for Black Rice
Cho, Yon-Soo ; Han, Kee-Young ; Kim, Jung-Ho ; Kim, Su-Jeong ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 34, issue 1, 2002, Pages 136~139
The discrimination of the agricultural origin, especially locally produced of imported products such as black rices was investigated by using electronic nose. Volatile components from these products were discriminated by six metal oxide sensors without pretreatment. Pattern recognition was carried out. Principal component analysis showed the differences between imported and locally produced ones. The number of 57 from 69 species of black rices were recognized as locally produced one (83.33%) and 11 from 13 species one (imported black rices) was correctly discriminated. Unknown habitat of black rice could be identified by artificial neural network system whether the imported or not. Also commercial electronic nose (E-nose 5000) that was combined with metal oxide sensor and conducting polymer sensor showed 92.75% (locally produced black rices) and 92.31% (imported one) of discrimination.