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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 36, Issue 6 - Dec 2004
Volume 36, Issue 5 - Oct 2004
Volume 36, Issue 4 - Aug 2004
Volume 36, Issue 3 - Jun 2004
Volume 36, Issue 2 - Apr 2004
Volume 36, Issue 1 - Feb 2004
Selecting the target year
Contents of Toxic Metals in Fruits Available on Korean Markets
Kim, Mee-Hye ; Kim, Jung-Soo ; Sho, You-Sub ; Chung, So-Young ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 523~526
There are few studies on toxic metals in fruits. Therefore, we examined contents of toxic metals in fruits (n=386) available in Korean markets. The samples were digested with acids, then analyzed by inductively coupled plasma spectrometer (ICP) or atomic absorption spectrophotometer (AAS) for lead (Pb), cadmium (Cd), and arsenic (As). The contents of mercury (Hg) were also determined using a mercury analyzer, Contents of toxic metals in fruits were as follows [minimum-maximum (mean), mg/kg]; Hg 0.0001-0.019 (0.001), Pb 0.001-0.410 (0.013), Cd 0.001-0.035 (0.000), and As 0.001-0.210 (0.017). Our results showed that metal contents in fruits in Korean markets were similar to those reported in other countries. Average weekly intakes of Hg, Pb, and Cd from fruits are about 1-2% of Provisional Tolerable Weekly Intakes (PTWI) set by FAO/WHO Joint Food Additive and Contaminants Committee for safety evaluation.
A Study on the Determination of Adulteration of Sesame Oil by Near Infrared Spectroscopy
Noh, Mi-Jung ; Jeong, Jin-Il ; Min, Seung-Sik ; Park, Yoo-Sin ; Kim, Soo-Jeong ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 527~530
Adulteration of sesame oil using near infrared (NIR) spectroscopy was determined. Vegetable oils including sesame oil were scanned on the NIR spectrophotometer at 400-2500 nm. Partial least square (PLS) was applied on the standardized full NIR spectral data. Discriminant analysis with PLS is adequate for determination of sesame oil adulteration, except with decreasing adulteration rate. Designing of quality control system, which uses NIR spectroscopy to measure adulteration level of sesame oil is thus possible, although more work is required to give acceptable accuracy level.
Optimization of Enzymatic Synthesis Condition of Structured Lipids by Response Surface Methodology
Cho, Eun-Jin ; Lee, Jong-Ho ; Lee, Ki-Teak ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 531~536
Synthesis conditions were optimized using response surface methodology for producing structured lipids (SL) by interesterification of DHA-enriched algae oil derived from microalgae, Schizochytrium sp. and corn oil. Reaction was performed fer 24 hr at
catalyzed by immobilized lipase from Rhizomucor miehei (RM IM) in shaking water bath. Major fatty acids of SL were palmitic (21.70 mol%), oleic (20.20 mol%), and linoleic (27.34 mol%) acids, and DHA (15.06 mol%). To separate newly synthesized SL-triglycerides (TG) species, HPLC with evaporative light scatting detector (ELSD) was used. Production conditions were optimized using central composite design with reaction temperature
, reaction time
, and enzyme concentration
as variables. When variables were
, maximum content of selected three peaks of synthesized SL-TG species was predicted as 6.97 area%.
Production of Structured Lipid Containing Capric and Conjugated Linoleic Acids and Studies of Physicochemical Characteristics
Shin, Jung-Ah ; Lee, Ki-Teak ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 537~541
Based on reaction time and substrate molar ratio, structured lipid (SL-corn) was produced at 1:2:2(corn oil/capric acid/CLA) and 4% immobilized lipase from Rhizomucor miehei (RM IM). Reaction was carried out for 24 hr at
in 1-L stirred-batch reactor. After reaction, 13.3 mol% capric acid and 8.9%, CLA were incorporated into corn oil. Iodine and saponification values of SL-corn were 68 and 202, respectively. Tocopherol content decreased after reaction (about 39%). SL-corn showed more yellowish color than corn oil (p<0.05). Reversed-phase HPLC indicated triacylglycerol species containing capric acid in SL-corn resulted in faster crystallization than that of corn oil.
Changes of Some Chemical Compounds of Korean (Posong) Green Tea according to Harvest Periods
Kim, Sang-Hee ; Han, Dae-Seok ; Park, Jong-Dae ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 542~546
Changes in contents of catechins, caffeine, free amino acids, and minerals in green tea loaves according to harvest periods were compared. Total catechin content increased from 40.61 to 52.04 mg/g, while that of caffeine decreased from 17.56 to 14.61 mg/g according to harvest periods. Regardless of harvest periods, composition of catechins was epigallocatechin (EGC)>epigallocatechin gallate (EGCg)>epicatechin (EC)>gallocatechin (GC)>epicatechin gallate (ECg)>catechin (C)>gallocatechin gallate (GCg)>catechin gallate (Cg). Free amino acid content in green tea leaves was highest in young loaves, and gradually decreased according to harvest periods. Theanine content was markedly decreased with leaf aging, suggesting taste of green tea may be changed from mild to bitter with increasing harvest period. Analyses of mineral elements in green tea leaves showed that Fe, Mn, and Mg increased with leaf aging, while Cu showed opposite trend. Results reveal that content of some chemical compounds in Korean (Posong) green tea was highly dependent on harvest period.
Effect of Gamma Irradiation on Viscosity and Physicochemical Properties of Starches
An, Kyung-A ; Jo, Deok-Jo ; Kim, Hyun-Ku ; Kim, Sung-Kon ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 547~552
Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with
0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.
Aroma Characteristics of Pholiota adiposa (Geumbongi) with Different Drying Methods
Yoon, Hyang-Sik ; Oh, Eun-Hee ; Joo, Seon-Jong ; Kim, Ki-Sik ; Jeong, Eun-Kyeong ; Chang, Who-Bong ; Kim, Sook-Jong ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 553~557
Aroma compounds in Pholiota adiposa were extracted by simultaneous distillation and extraction (SDE), and 41 compounds were identified by GC-MS, including eleven alcohols, eight aldehydes, four esters, four ketones, nine alkans, and five miscellaneous compounds. Major aroma compounds included hexanal (8.55%), n-heptaldehyde (13.02%), 2-pentyl furan (4.82%), benzeneacetaldehyde (3.34%), (E,Z)-2,4-decadienal (3.06%), and hexacosane(5.04%). Drying method was applied to aroma compounds of Pholiota adiposa extracted by solid phase microextraction and identified by GC-MS. As hot air-drying temperature increased, peak areas (%) of 2-phenylethanol and benzeneacetaldehyde decreased, whereas those of 2(5H)-furanone (0.16%), 2H-1-benzopyran-2-one (7.63%), 2-acetylpyrrole (5.49%), and 4-phenyl-pyridine (5.61%) increased significantly at
Rapid Quantitative Analysis of Isoflavones using TLC
Kim, Kyung-Seon ; Park, Kwan-Hwa ; Baik, Moo-Yeol ; Kang, Kil-Jin ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 558~562
Conditions for rapid quantification of isoflavones were studied. Rapid and clear separation of isoflavones (genistin and daidzin) was obtained using solvent system of chloroform : methanol : water : acetic acid (60 : 30 : 10 : 0.5, v/v/v/v). Quantification of each isoflavone separated by TLC was conducted by densitometry analysis. Genistin and daidzin were quantified in
range with 99% confidence. Concentrations of isoflavones in soybeans and kudzu roots originated from Korea were determined, and validity of TLC method for quantification of isoflavones was confirmed by comparison with HPLC analysis.
Analysis of Nutritional Components in Pleurotus ferulea
Hong, Ki-Hyoung ; Kim, Byung-Yong ; Kim, Hye-Kyung ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 563~567
Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.
Effect of Dry Heating on the Pasting/retrogradation and Textural Properties of Starch-soy Protein Mixture
Lee, Ki-Jung ; Lee, Su-Yong ; Kim, Yong-Ro ; Park, Jang-Woo ; Shim, Jae-Yong ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 568~573
Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at
(unheated sample) or additionally heating dried mixtures at
(heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.
Quality Characteristics of Citron Treated Mackerel Oil and Fillet during Refrigerated Storage
Jung, Bok-Mi ; Chung, Gyu-Hwa ; Jang, Mi-Soon ; Shin, Suk-U ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 574~579
Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.
Enzyme Kinetics Based Modeling of Respiration Rate for 'Fuyu' Persimmon (Diospyros kaki) Fruits
Ahn, Gwang-Hwan ; Lee, Dong-Sun ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 580~585
Respiration of 'Fuyu' persimmon (Diospyros kaki) fruits were measured in terms of oxygen consumption rate and carbon dioxide evolution by closed system experiments at 0, 5, and
. Enzyme kinetics-based respiration model was used to describe respiration rate as function of
, and Arrhenius equation was applied to analyze temperature effect.
decreased, with increasing temperature.
consumption was greater than that of
evolution at equal temperature. Inhibitory effect of reduced
consumption was more prominent than that on
evolution. Activation energy of respiration decreased with reduced
concentrations. Activation energy of
evolution was greater than that of
consumption. Permeable package experiments verified respiration model parameters by showing good agreement between predicted and experimental gas concentrations in package.
Characteristics of Crude Protein-bound Polysaccharide from Agaricus blasei Murill by Extraction and Precipitation Conditions and Its Antitumor Effect
Hong, Joo-Heon ; Youn, Kwang-Sup ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 586~593
Efficient extraction method of crude protein-bound polysaccharide (CPBP) from Agaricus blasei Murill was established. CPBP yields by ultrasonic and hot water extractions were 13.0 and 7.8%, respectively. Pressure extraction for 3 hr gave the highest
content; no significant difference was observed between 2 and 3 hr extraction. Four volumes added ethanol gave the highest yields of CPBP and
contents at 10.89 and 35.97%, respectively. Decomposition temperature of CPBP was
, showing relatively good thermal stability. In SRB (sulforhodamine B) assay, CPBP treatment at
for 72 hr inhibited proliferations to A549, MCF-7, and AGS cancer cells by 43.9, 21.4, and 32.5%, respectively.
Rheological Properties of the Mixture and Heat-induced Gel Prepared from Pork Salt Soluble Protein in Combined with Water Soluble Chitooligosaccharide and Chitosan
Park, Sung-Yong ; Wang, Seung-Hyun ; Chin, Koo-Bok ; Kim, Young-Dae ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 594~597
Effects of various levels and molecular weights (MWs) of chitooligosaccharides and chitosan with pork salt-soluble protein (SSP) on pH, moisture (%), viscosity, and hardness of protein-chitosan mixtures were determined in a model study. Mixtures of 0.15, 0.3, and 0.45% chitosan at various MWs (Low, 1.5 kDa; Medium, 30-50 kDa; High, 200 kDa) were dissolved in 3% SSP solution for measurement of pH and viscosity at
. pH value increased with addition of 0.45% low MW of chitooligosacchearides into SSP (p<0.05), whereas decreased with addition of 0.45% medium MW and 0.3% or higher level of high MW chitosan. Viscosity increased with addition of more than 0.3% either medium or high MW chitosan (p<0.05), as compared to mixture with low MW chitolligosaccharide and control (p<0.05). No differences in gel pH, moisture, and hardness values were observed among treatments (p>0.05). Further study will be performed to evaluate rheological properties actual meat products with various levels and MWs of chitosan.
Physicochemical Properties of Buckwheat Starches from Different Areas
Kim, Jin-Ki ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 598~603
Physicochemical properties of crystalline-structured buckwheat starches cultivated and harvested in Taiwan, China, Korea, and USA were compared. X-ray diffraction pattern showed that all starches were type A as are most natural starches. Moisture contents of starches were 6.30-9.58%, and crude protein contents of Taiwanese and Chinese buckwheats were higher than those of Korean and American ones, whereas Korean and Chinese buckwheats had higher fat contents. Blue-value of Chinese buckwheat was highest at 0.39 and that of Korean buckwheat was lowest at 0.32. Amylose content of American buckwheat was highest at 27.6 and that of Korean buckwheat was lowest. Highest water-binding capacity was shown in Taiwanese buckwheat and lowest in American one. Higher amylase contents in Chinese and American buckwheats reduced expansion and solubility. Highest values of viscosity measured by RVA, breakdown indicating process stability, and setback closely connected to retrogradation of American buckwheat resulted in relatively hard gel.
Effect of Lactobacillus brevis HY7401 Intake on the Serum Ethanol Concentration in Rats
Ahn, Young-Tae ; Kim, Yong-Hee ; Bae, Jin-Seong ; Lim, Kwang-Sei ; Huh, Chul-Sung ; Yang, Woo-Young ; Kim, Hyung-Su ; Baek, Young-Jin ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 604~608
Possibility of Lactobacillus strains able to metabolize ethanol and acetaldehyde in vitro and in vitro was studied. Lactobacillus brevis strains showed higher alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities than those of other lactic acid bacteria strains. L. brevis HY7401 exhibited the highest ADH and ALDH activities and decreased considerable amounts of ethanol and acetaldehyde in vitro. L. brevis HY7401 cell intake significantly decreased serum ethanol levels in rats fed ethanol (4g/kg BW) compared to control groups. Ethanol level in small intestines of rats fed L. brevis HY7401 was about 50%, and their acetic acid concentration was twofold higher than control. Results reveal L. brevis HY7401, isolated from human, metabolizes ethanol and acetaldehyde in vitro and in vivo.
Fermentation Characteristics of Takju Prepared with Old Rice
Park, Jin-Ho ; Bae, Sang-Myeon ; Yook, Cheol ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 609~615
Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24hr after digestion with saccharification enzyme, but similar after 36hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 far 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases. Sensory evaluation results showed Takju fermented with rice harvested in 2000 had highest sweetness, preference, and sourness, and that fermented with rice harvested in 1999 had highest sourness, but no voluntariness was shown between each other (meaning not clear). Moisture contents and gelatinization characteristics of old and new rice were slightly different, although factors adversely affecting Takju such as flavor of old rice did not appear in sensory evaluation probably because old rice was stored in rice bran farm for long times and used after milling. Results reveal surplus old rice could be utilized for Takju brewing.
Fermentation Characteristics of Rice-Grape Wine Fermented with Rice and Grape
Bae, Sang-Dae ; Bae, Sang-Myun ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 616~623
Fermentation characteristics of rice-grape wine with different mixing ratios of rice and grape, rice one vs. grape five (Exp.1), rice two vs. grape five (Exp.2), rice five vs. grape five (Exp.3), and rice five and grape two (Exp.4), were investigated. Final alcohol contents of Exp.4, Exp.3, Exp.2, and Exp.1 were 18.4, 16.0, 14.9, and 12.9%, respectively. Final alcohol content increased with increasing amount of rice. Acidity of four experiments ranged pH 3.4-3.92, and total acidity was 0.52-0.74%. Exp.4, Exp.3, Exp.2, and Exp.1 gave a values of 8.76, 12.77, 12.88, and 23.96, respectively. When different mixing methods were applied to Exp.1, the resulting final alcohol contents of Exp.6 (grape musts periodically added after rice fermentation), Exp.7 (rice and grape simultaneously added and fermented), and Exp.8 (rice added after grape must fermentation) were 2.3-3.2% Bower than that of Exp.1 (grape must added after rice fermentation), and total acidity was 0.72-0.74%. Sensory evaluation comparing conventional red wine and rice-grape wine of Exp.1 showed rice-grape wine was preferred in taste.
Antioxidative Activity of Germinated Specialty Rices
Kang, Mi-Young ; Kim, Sul-Yi ; Koh, Hee-Jong ; Chin, Joong-Hyoun ; Nam, Seok-Hyun ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 624~630
Functionality changes by germination of giant embryonic rice and pigmented rice were evaluated with focusing on antioxidative activities of 70% ethanolic extracts. Overall, reducing power of giant embryonic rice and pigmented rice was higher than that of normal brown rice, and the germination of rices tend to enhance their reducing powers. In vitro and ex vivo experiments employing linoleic acid peroxidation and rabbit erythrocyte membrane peroxidation systems, respectively, revealed inhibitory effect on lipid peroxidation was highest in pigmented rice, followed by giant embryonic rice, and normal brown rice from high to low order. Superoxide radical-scavenging activity decreased in order of pigmented rice > giant embryonic rice > normal brown rice, and germination also enhanced their superoxide scavenging ability compared to non-germinated controls. Hydroxyl radical-scavenging ability was highest in pigmented rice, followed by giant embryonic rice, and normal brown rice. Despite marked enhancement in hydroxyl radical-scavenging ability of normal brown rice by germination, order of scavenging ability was not altered among germinated rices. Same trend as with in vitro ROS scavenging was observed for ex vivo scavenging potency on ROSs generated by TPA stimulation in HL-60 cells. Germination-associated differential increase in ROS scavenging ability of pigmented rice and giant embryonic rice, characterized by no induction of cytotoxicity, was observed.
Studies on Physiological and Functional Properties of Methanol Extract from Chicken Bile
Lee, Nam-Hyouck ; Kim, Hyun-Duk ; Yang, Seung-Yong ; Soung, Ki-Seung ; Han, Dong-Un ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 631~636
Methanol extracts and powder of chicken bile were evaluated to determine antimicrobial, electron-donating, nitrite-scavenging, and inhibitory abilities against angiotensin I-converting enzyme (ACE). HPLC revealed taurochonodeoxycholic acid (TCDOA) and taurocholic acid (TCA) were major bile salts, at 5,893 and 395 mg/100g, respectively. Methanol extracts showed inhibitory effect on growth of Bacillus cereus, Salmonella typhimurium, Staphylococcus aureus, and Vibrio parahaemolyticus, whereas no effect on Escherichia coli. Electrondonating and nitrite-scavenging abilities increased significantly with increasing amount of bile samples. Electrondonating activity of dried powder was higher than that of methanol extracts, whereas nitrite-scavenging activity showed opposite trend. Both samples showed positive inhibitory activity of ACE. Methanol extracts showed higher activity than that of freeze-dried powder at high level of bile sample (5 and 10%).
Effect of Defatted Sesame and Perilla Methanol Extracts on Cognitive Function and Antioxidant Activity in SAMP8 Mice
Um, Min-Young ; Choi, Won-Hee ; An, Ji-Yun ; Kim, Sung-Ran ; Ha, Tae-Youl ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 637~642
Effects of defatted sesame and perilla methanol extracts on cognitive function and antioxidant activity of learning- and memory-impaired animal model SAMP8 mice. Animals were divided into 4 groups and fed with diets containing 0.3%(w/w) defatted sesame (S) or defatted perilla methanol extracts (P) for 12 weeks. Step through latency of SAMP8 control group was significantly higher than that of SAM R1 normal group, whereas significantly increased in S and P groups compared with SAMP8 control on passive avoidance test (p<0.001). Acetylcholinesterase activity of brain in SAMP8 increased compared with SAMR1 but no difference between SAMP8 control group and sample-treated group. Brain TBARS contents of SAMP8 control significantly increased compared with SAMR1 and were lowered significantly by supplementation of defatted sesame and perilla methanol extracts. Defatted sesame and perilla methanol extracts attenuated increased brain superoxide dismutase and glutathione peroxidase activities in SAMP8. These results suggest defatted sesame and perilla methanol extracts could attenuate cognitive deficits induced by aging possibly through activation of antioxidant activity of defatted sesame and perilla methanol extracts.
Isolation and Identification of Pratensein with Antimicrobial Activity from the Peanut Shells
Wee, Ji-Hyang ; Moon, Jae-Hak ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 643~647
Natural antimicrobial substance from peanut (Arachis hypogaea) shells was isolated and structurally elucidated. Peanut shells were extracted with methanol (MeOH) and concentrated in vacuo, MeOH extract was solvent-fractionated with ethyl acetate (EtOAc) and various buffer to obtain EtOAc acidic, neutral, and phenolic fractions. EtOAc neutral fraction, which showed antimicrobial activity, was purified through silica gel adsorption column, Sephadex LH-20 column, ODS column, and high performance liquid chromatographies, and its active substance was isolated and identified as pratensein (3',5,7-trihydroxy-4'-methoxyisoflavone) by spectroscopic methods of proton-nuclear magnetic resonance, mass spectrometry, and nuclear overhauser enhancement spectroscopy.
Antioxidative Activity of the Extracts from Browned Oak Mushroom (Lentinus edodes) with Unmarketable Quality
Kang, Mi-Young ; Kim, Sul-Yi ; Yun, Hye-Jung ; Nam, Seok-Hyun ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 648~654
Physiological functionality of browned oak mushroom was evaluated with focusing its electron-donating ability to DPPH radicals, scavenging ability to superoxide radicals and hydroxyl radicals, and inhibitory activity on lipid peroxidation. The results showed that overall antioxidative activities of browned oak mushroom were superior to those of raw oak mushroom with marketable quality, implying possible involvement of resultant browning reaction products in an increment of antioxidativity. The increased radical-scavenging ability was suggested to mainly be exerted by direct quenching of both superoxide and hydroxyl radicals, not by inhibition of xanthine oxidase activity and
chelation, respectively. Collectively, these results indicate a possible use of unmarketable browned mushroom as a material for manufacturing various processed functional foods.
Production of Sphingolipids by Submerged Culture of Ganoderma lucidum and Cutaneous Hydration Effect
Ryu, Il-Hwan ; Kim, Jung-Enn ; Lee, Kap-Sang ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 655~661
Sphingolipid production was investigated through Ganoderma lucidum-submerged cultivation. Crude sphingolipid obtained from G. lucidum was purified by methanol precipitation, Dowex AG DW-X8 (H+ form) cation exchange chromatography, and preparative thin layer chromatography, Structure and functionalities of purified sphingolipid were elucidated including cutaneous hydration effect. Possibility of use as cosmetics material and new biomaterial was explored. Production was 0.4 g/L at 1% yield. Purified sphingolipid was identified as D-ribo-1,3,4-trihydroxy-2-aminoocta decan through UV/VIS, FT-IR, and
. Sphingolipids increased skinmate value for cutaneous hydration effect by 20% at
and decreased skin roughness at
. Results suggest shingolipids from G. lucidum are effective for cutaneous hydration and improvement of skin roughness.
Antimutagenic and Cytotoxic Effects of Korean Wild Mushrooms Extracts
Kim, Hyun-Jeong ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 662~668
Ames test revealed most methanol extracts of 13 Korean wild mushroom species have strong antimutagenic effects against N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and benzo(a)pyrene[B(a)P]. Methanol extracts of Coriolus versicolor and Phaeolepiota aurea showed 74-94 and 83-88% antimutagenic effects against MNNG and B(a)P in Salmonella typhimurium TA100 strain, while 89 and 91% inhibitions were observed against B(a)P in TA98 strain, respectively. Most water extracts of wild mushrooms did not show antimutagenic activeiy on MNNG and B(a)P. Wild mushrooms extracts inhibited human colon carcinoma cells (HT29), human hepatoma cell (HepG2), and humann histiocytic lymphoma cell (U937) dose-dependently, with most methanol extracts exhibiting stronger effect than water extracts, Highest toxicity was observed against HT-29 cells in methanol extracts of Coriolus versicolor and Phaeolepiota aurea, showing 84% inhibition at 1 mg/mL, whereas C. versicolor water extract showed 53-65% inhibition against HepG2 and U937. These extracts did not show cytotoxic effects against human lymphocyte. Results revealed wild mushrooms have strong antimutagenic and in vitro cytotoxic effects.
Fermentation of Citrus unshiu Marc. and Functional Characteristics of the Fermented Products
Moon, Sang-Wook ; Kang, Shin-Hae ; Jin, Young-Joon ; Park, Ji-Gweon ; Lee, Young-Don ; Lee, Young-Ki ; Park, Deok-Bae ; Kim, Se-Jae ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 669~676
Functional characteristics of citrus products fermented with lactic acid bacterium and yeast were investigated. Flavonoid composition of fermented citrus extracts increased significantly compared to control, leading to increases of naringenin and hesperetin concentrations. All citrus extracts showed anti-apoptotic effects in HepG2 cells regardless of fermentation, with citrus-fermented products showing greater anti-apoptotic effect and intracellular Reactive Oxygen Species content reduction compared to native citrus extracts. Male Sprague-Dawley rats were orally dosed with native or fermented citrus extracts. Singnificantly higher body weight reductions were observed in higher fermented citrus-dosed (100 mg/kg body weight) group compared to the other groups. Plasma total cholesterol level was slightly, but not significantly, reduced. Fatty liver formation induced by high-fat diet was significantly suppressed in rats administered with fermented citrus extracts. Results suggest fermented citrus extracts have potent anti-apoptotic and anti-oxidative activities in vitro, and inhibitory activity against fatty liver formation by high-fat diet in vivo.
Effect of Heat, Pressure, and Acid Treatments on DNA and Protein Stability in GM Soybean
Pack, In-Soon ; Jeong, Soon-Chun ; Yoon, Won-Kee ; Park, Sang-Kyu ; Youk, Eun-Soo ; Kim, Hwan-Mook ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 677~682
Debates on safety of genetically modified (GM) crops have led to mandatory-labeling legislation of GM foods in many countries including Korea. Effects of heat, pressure, and acid treatments on degradation of DNAs or proteins in GM soybean at levels below detection limits of qualitative PCR and lateral flow strip test (LFST) methods were examined. Results showed that genomic DNAs and proteins were degraded into fragment sizes no longer possible for detection of inserted gene depending on thermal, or thermal and pressure treatment period. Detectaability of LFST for toasted meal increased in weakly treated soybean. DNA and protein detection methods were barely effective for detection of GM ingredient after
and 1.5 atmospheric treatment for 20 min. These results will be useful in determining GM labeling requirements of processed foods.
Distributions of Microorganisms and Identification of Pathogenic Bacteria Isolated in Raw Beef of Jangzorim
Kim, Hye-Jung ; Nam, Ki-Jin ; Lee, Dong-Sun ; Paik, Hyun-Dong ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 683~687
Raw beefs used fer Jangzorim production were evaluated fur contamination of pathogenic bacteria and microorganisms related to spoilage and food safety. Eleven groups of mesophilic, psychrotrophic, and anaerobic microorganisms, and total coliforms were selected to evaluate degree of food contamination. Nine strains including Bacillus cereus, Clostridium botulinum, C. perfringens, and Listeria monocytogenes were selected to evaluate incidences of pathogenic bacteria. Raw beefs harbored large populations of microorganisms, which decreased greatly after heat treatment. Psychrotrophic microorganisms were found to be more abundant than other microorganisms. B. cereus, C. perfringens, and L. monocytogenes were isolated from raw beefs, whereas C. botulinum, Escherichia coli O157:H7, Salmonella spp., Shigella spp., Staphylococcus aureus, and Yersinia enterocolitica were not isolated. Isoiates from Cereus selective agar, clostridium Perfringens agar, and Oxford agar were in 99.8, 99.9 and 98.6% agreements with B. cereus, C. perfringens, and L. monocytogenes at species level, respectively. B. cereus produced enterotoxin with CRET-RPLA method, whereas C. perfringens did not produce enterotoxin with PET-RPLA method.
Concentrations of Polycyclic Aromatic Hydrocarbons in Vegetable Oils and Fats
Chung, So-Young ; Sho, You-Sub ; Park, Sung-Kug ; Lee, Eun-Ju ; Suh, Jung-Hyuck ; Choi, Woo-Jeong ; Kim, Jung-Soo ; Kim, Mee-Hye ; Kwon, Ki-Sung ; Lee, Jong-Ok ; Kim, Hee-Yun ; Lee, Chul-Won ;
Korean Journal of Food Science and Technology, volume 36, issue 4, 2004, Pages 688~691
Concentrations of PAHs [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in vegetable oils and fats available in Korean market were estimated. Involved methodology were liquid-liquid partition, purification on Sep-Pak Florisil Cartridges, and high performance liquid chromatography using fluorescence detector. Overall recoveries for eight PAHs spiked into vegetable oils and fats ranged from 68.2 to 101.5%, averaging 85.4%. Mean levels of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, and indeno(1,2,3-c,d)pyrene in vegetable oils and fats were 0.53, 0.82, 0.50, 0.18, 0.35, 0.16, 0.31, and