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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 37, Issue 6 - Dec 2005
Volume 37, Issue 5 - Oct 2005
Volume 37, Issue 4 - Aug 2005
Volume 37, Issue 3 - Jun 2005
Volume 37, Issue 2 - Apr 2005
Volume 37, Issue 1 - Feb 2005
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Comparison of Solid Phase Microextraction-Gas Chromatograph/Pulsed Flame Photometric Detector (SPME-GC/PFPD) and Static Headspace-Gas Chromatograph/Pulsed Flame Photometric Detector (SH-GC/PEPD) for the Analysis of Sulfur-Containing Compounds
Yang, Ji-Yeon ; Kim, Young-Suk ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 695~701
Efficient method was established for analysis of sulfur-containing compounds, including dimethyl disulfide, dimethyl trisulfide, 3-methyl thiophene, allyl mercaptan, 2-methyl-3-furanthiol, and methional. Sulfur-containing compounds were extracted through solid phase microextraction (SPME) or static headspace extraction (SH), and quantified using gas chromatograph equipped with pulsed flame photometric detector. All sulfur compounds, except ally mercaptan, showed higher detection response when dissolved in hexane than in dichloromethane. Linear range was
. Dimethyl trisulfide showed lowest limit of detection (LOD) value of 15.2 ppt, and methional highest of 70.5 ppb. Highest extraction efficiency for sulfur-containing compounds, particularly polar and small molecular weight compounds, was observed in 75mm carboxen/polydimethylsiloxane fiber, followed by 65mm polydimethylsiloxane/divinylbenzene and 100mm polydimethylsiloxane. Compared to SPME, less sulfur-containing compounds could be analyzed by SH, mainly due to its low extraction efficiency, although lower amount of artifacts were formed during sample preparation.
Cholesterol-Lowering Effect of Pine Nut in Plasma of Rats
Park, Young-Seo ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 702~708
Cholesterol-lowering effect of pine nut on mice was investigated by examining changes in body weight, feed intake, and triglyceride, total cholesterol, high density liporotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), and very low density lipoprotein cholesterol (VLDL-C) contents in mice plasma. Changes in body weight and feed intake between pre-designed experimental animal groups fed various contents of cholesterol and pine nut and control group fed basal diet were not significantly different. Food efficiency ratio of experimental groups fed higher than 10% pine nut was significantly higher than that of control group. Apparent differences in atherogenic index representing cholesterol-lowering effect in plasma were not found among all groups fed 0-20% pine nut. Inhibition activities of water and hexane extracts of pine nut on HMG-CoA reductase and cholesterol esterase were examined in vitro. Hexane extract showed 66% inhibition effect on HMG-CoA reductase, whereas none was observed with water extract.
Lipase-Catalyzed Synthesis of DHA-Enriched Structured Lipid
Cho, Eun-Jin ; Cho, Kyung-Hyun ; Lee, Ki-Taek ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 709~712
Structured lipid (SL) was synthesized by enzymatic interesterification of algae oil and corn oil in stirred tank batch reactor, The reaction, performed for 15hr at
, was catalyzed by sn-1,3-specific lipase RM IM from Rhizonucor miehei without organic solvent. DHA, oleic acid, and linoleic acid contents of SL were 14.9, 17.3, and 31.8 mol%, respectively.
contents and physiochemical property of SL were evaluated. During 15 hr reaction, most reaction occurred within 6 hr, and highest relative production rate was observed between 3 to 6 hr.
Comparison of Nutritional Constituents of Native Yangha (Zingiber mioga) in Yeosu and Cheju area
Jeong, Gyeong-Suk ; Im, Sung-Im ; Jung, Bok-Mi ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 713~716
Nutritional constituents of native Yangha (zingiber mioga) in Yeosu and Cheju areas were examined. Average water, crude protein, crude lipid, carbohydrate, ash, and fiber contents of Yangha were 94.85, 0.62, 0.24, 3.30, 0.92, and 0.74%, respectively. Proximate composition of Yangha was significantly different between two areas except moisture and ash content. Average calcium, magnesium, sodium, potassium, iron, copper, and manganese contents were 40.57, 55.60, 26.14, 598.58, 4.14, 0,26, and 0.26 mg/100g, respectively. Magnesium, sodium, and iron contents of CY were significantly higher than those of YY. Total amino acid contents of Yangha was 645.19mg/100g. Amino acid of Yangha showed high content of glutamic acid, followed by aspartic acid and valine.
Effects of Riboflavin-photosensitized Oxidation on the Formation of Volatile Compounds in Oleic Acid Model Systems
Yang, Seung-Ok ; Chang, Pahn-Shick ; Lee, Jae-Hwan ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 717~722
Formation mechanisms of light-induced volatile compounds were studied using riboflavin-photosensitized oleic acid model systems. Volatile compounds in model systems with 4000 ppm riboflavin at
under light or in the dark for 39 hr were isolated and identified by a combination of solid phase microextraction (SPME), gas chromatography (GC), and mass spectrometry (MS). Total volatiles in oleic acid with riboflavin under light for 13, 26, and 39 hr increased by 90, 190, and 270%, respectively, compared to those in oleic acid without riboflavin under light. Total volatiles in samples without riboflavin under light or samples with riboflavin in the dark were not significant in tested conditions (p>10.05). Riboflavin did not act as a photosensitizer when it was dispersed in oleic acid. Heptane, octane, heptanal, octanal, nonanal, and 2-nonenal were significantly increased in riboflavin-photosensitized samples compared to those in samples without riboflavin (p<0,05). Light-induced volatile compounds including heptanal and 2-nonenal from oleic acid could be explained using singlet oxygen oxidation, the formation mechanism of which were not understood using triplet oxygen oxidation. These results will help to understand volatile formation in oleic acid containing foods stored under light.
Analysis and Antioxidant Activity of Volatile Extracts from Plants Commonly Used in Korean Foods
Jang, Hae-Won ; Lee, Hwa-Jung ; Lee, Kwang-Geun ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 723~729
Volatile compounds of dropwort (Oenanthe javanica DC), crown daisy (Chrysanthemum coronarium L. var. spatiosum), and sesame (Sesamum indicum L.) were isolated by steam distillation under reduced pressure (DRP) and liquid-liquid continuous extraction (LLE). Aroma extracts of the plants were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and their antioxidant activities were evaluated in two different assays. The aroma extracts isolated from dropwort, crown daisy, and sesame inhibited the oxidation of hexanal by 25%, 95%, and 99%, respectively, for one month at the
level. They inhibited malonaldehyde formation from cod liver oil by 48%, 54%, and 29%, respectively, at the
level. Their antioxidant activities were comparable to those of the natural antioxidant,
Microencapsulation of Fish Oil by Low-molecular Weight Sodium Alginate
Cho, Min ; Kim, Byung-Yong ; Baik, Moo-Yeol ; Rhim, Jong-Hwan ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 730~735
Possibility of using low-molecular weight alginate as a wall material for encapsulation of fish oil was investigated. Encapsulation yield increased with increasing calcium chloride concentration up to 5% and was maintained thereafter, whereas slightly increased with increasing sodium alginate concentration up to 1.25% and decreased dramatically thereafter; emulsifier concentration had no effect on encapsulation yield. Loading efficiency increased with increasing content of core material. Encapsulation yields of low- and high-molecular weight alginates were similar, indicating low-molecular weight alginate can be used as wall material for encapsulation of fish oil.
Development and Quality Evaluation of Hypo-Allergenic Bakery Products using Homegrown Wheat
Park, Ju-Yeon ; Ahn, Jeung-Youb ; Hahn, Young-Sook ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 736~740
As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased
emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased
emission. HABs 7 (
2.0g+sucrose 0.63 g) and 8 (
2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 (
1.5g+sucrose 1.0g) and 6 (
1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at
for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).
Physicochemical Characteristics and Biological Activity of Irradiated Pectin Solution
Kang, Ho-Jin ; Jo, Cher-Oun ; Kwon, Joong-Ho ; Jeong, Ill-Yun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 741~745
Pectin was dissolved in HCl, citric acid, and deionized distilled water (DW, 2%, v/v) and irradiated at different irradiation doses (2.5-50 kGy) by gamma ray to investigate its physicochemical characteristics and biological activity. Viscosity of pectin solution was significantly decreased by irradiation up to 10 kGy, then remained constant thereafter. Gamma-irradiation increased monosaccharide and polysaccharide levels up to 30-40 kDa. Electron donating ability of pectin solution was highest when DW was added and was increased by increasing irradiation dose (p<0.05).
bleaching assay revealed irradiation resulted in development of antioxidantive activity in pectin solution. Growth inhibition of cancer cell lines was observed in irradiated pectin solution in dose-dependent manner, with G36l showing the highest. Results suggested irradiation of pectin solution could be effective for preparation of functional pectin oligomer.
Effect of Barley Bran Flour Addition on the Quality of Bread
Choi, Ung-Kyu ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 746~750
Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than control group. Hardness of breads increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.
Rheological Properties of Dough Added with Barley Bran
Choi, Ung-Kyu ; Yoo, Byung-Hyuk ; Son, Dong-Hwa ; Kwon, Dae-Jun ; Kim, Mi-Hyang ; Kim, Young-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 751~756
Effect of barley bran flour on bread quality was investigated. With addition of barley bran flour, crude protein and ash contents of bread increased, and color of crumb and crust became darker than control group made with pure wheat flour. Content of dietary fiber in bread made with 5% barley bran flour was twofold higher than that of control group. Hardness of bread increased and volume decreased in proportion to bran content. Sensory qualities of 5% barley bran flour-added group and control group were not significantly different, but decreased in 10 and 15% barley bran flour-added groups, revealing optimal content of barley bran flour to be 5%.
Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying
Tie, Jin ; Park, Hee-Yong ; Ryu, Gi-Hyung ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 757~762
Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and
) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.
Effect of Amylase and Emulsifier on the Characteristics of the Bread Dough
Park, Bum-Joon ; Hwang, Seong-Yun ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 763~767
and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial
and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by
. In farinogram, addition of
and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of
and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of
did not affect pasting temperature, viscosity of dough tended to decrease.
Quality Characteristics of Jochung Containing Various Level of Letinus edodes Powder
Park, Jung-Suk ; Na, Hwan-Sik ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 768~775
Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.
Purification of Oat
Treatment and Characterization of Its Physicochemical Properties
Park, Hee-Joeng ; Kang, Tae-Su ; Lee, Hee-Bong ; Kim, Kwang-Yup ; Jang, Keum-Il ; Noh, Young-Hee ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 776~782
The effects of purification using
(Termamyl 120L) on physicochemical properties of
from oat bran were studied. Four fractions were selected as fraction A (
, 15%, pH 6), fraction B (
, 15%, pH 6), fraction C (
, 0%, pH 7), and fraction D (
, 10%, pH 5) from the result of physiological test, and three consecutive subfractions were obtained by repeated
treatments on the each fractions. The contents of
, protein, and ash after purification were in 81.4-88.2%, 4.1-6.3% and 2.6-6.2%, respectively. The apparent viscosities of purified
aqueous solutions were similar to those of hydroxy methyl cellulose. Glucose was a major monosaccharide of
extracts, and xylose and arabinose were also detected as minor constituents on TLC. The average molecular weight ranged
and was decreased after purification. From the result of the differential scanning calorimetry, the melting point ranged
with purification step and thermal transition enthalpy was increased. The ratio of
linkages were 1:2.22-1:2.52, and increased up to 1:5.50 after purification.
Studies On the Major Components and Antioxidative Properties of Whole Fruit Powder and Juice Prepared from Premature Mandarin Orange
Kang, Yeung-Joo ; Yang, Min-Ho ; Ko, Weon-Jun ; Park, Seung-Rim ; Lee, Bong-Gyu ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 783~788
Major components and antioxidative properties of whole fruit powders and juices prepared from premature mandarin, Citrus unshu, were investigated. Dietary fiber, flavonoid, and organic acid contents greatly increased in samples with lower degree of fruit maturity (August) than higher ones (October), and in whole fruit powders than extracted juices, whereas free sugar contents, especially sucrose content, increased in fruits with higher degree of maturity than lower ones. Antioxidative properties were not affected by degree of fruit maturity, whereas total polyphenol content and electron-donating abilities were higher in extracted juices than whole fruit powders. Nitrite-scavenging abilities of all samples were similar except at pH 6.0.
Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus)
Lee, Dae-Hyoung ; Park, Won-Jong ; Lee, Bong-Chun ; Lee, Ju-Chan ; Lee, Dae-Hyung ; Lee, Jong-Soo ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 789~794
New Korean traditional wine was developed using Gugija (Lycii fructus) and medicinal plants. Gugija wines were brewed by serial addition of Gugija root and medicinal plants into rice mash containing 1% Gugija fruit, and its physioco-chemical properties, physiological functionality, and overall acceptability were investigated. Traditional Gugija wine prepared by serial addition of 0,1% each Gugija roots and Doochung, and 1.0% each Gamcho and dandelion into the rice mash containing 1% Gugija fruit showed highest acceptability and ethanol content (16,0%). Traditional Gugija wine prepared by adding 0.1% Gugija leaf into the Gugija wine showed highest acceptability and high antihypertensive angiotensin I-converting enzyme inhibitory activity (66.1%).
Effects of Licorice (Glycyrrhiza uralensis) Extract Added to Kimchi on Growth and Acid Formation by Lactic Acid Bacteria and on Quality of Kimchi
Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 795~800
Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.
Effect of Starter of Flour Ferment by Lactobacillus acidophilus on Physical Properties of Noodle Dough
Cha, Wook-Jin ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 801~805
Practical use of wheat flour ferment with L. acidophilus during noodlemanufacturing was investigated. Water absorption decreased and overall mechanical tolerance index increased with ferment addition up to 20%. Amylograph of flour with ferment showed initial gelatinization temperatures of control, and 5% ferment-and ferment-added groups were equal. Maximum viscosity decreased by ferment addition. L, b and a values of dough increased proportionally with added ferment. Color of doughs with ferment was generally ligher. Total color difference of doughs added with ferment was higher than that of control group.
Effects of Green Tea-Soybean Paste on Weights and Serum Lipid Profiles in Rats Fed High Fat Diet
Park, Jin-Hee ; Ha, Ae-Wha ; Cho, Jung-Soon ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 806~811
Effects of green tea-soybean paste on weight-changes and serum lipid profiles in rats fed high fat diet were investigated. Sprague-Barley male rats divided into five groups were fed five different diets for 10 weeks: B group, basal diet H group, high fat-diet containing 0.5% cholesterol+15% lard H-S group, high fat diet containing soybean paste H-0.6GS group, high fat diet containing 0.6% green tea-soybean paste H-4GS group, high fat diet containing 4% green tea-soybean paste. H group showed highest weight gain (p<0.05). Addition of green-tea soybean paste to high-fat diet significantly decreased weight gain, H-4GS group showing highest weight loss (p<0.05). No significant differences in food efficiency ratio and total food intake were found among groups. Liver weight of H group was highest. Addition of green tea-soybean paste to high fat diet significantly reduced liver weight (p<0.05, Table 2). Concentrations of glucose, uric acid, bilirubin, and total protein were similar among all group. Mean GPT values of H-4GS group were significantly different from these of H- and H-S groups (p<0.05). H-S, H-0.6GS, and H-4GS groups had significantly lower triglyceride and total cholesterol, and higher HDL than H-group (p<0,05). H-4GS group had significantly lower serum triglyceride than H-0.6GS group (p<0.05).
Antioxidative Characteristics of Browning Reaction Products of Glucose-Poly-
-Glutamate (GIu-PGA) obtained from Amino-carbonyl Reaction
Lee, Nam-Keun ; Hahm, Young-Tae ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 812~815
Effects of poly-
-glutamate (PGA) on antioxidative characteristics of amino-carbonyl reaction products of glucose were investigated. Rapid browning reaction was observed under heat and alkaline condition (pH 8.2). Browning products were separated by Sephadex G-50, and brown color intensity and electron-donating ability of DPPH (2,2-diphenyl-1-picrylhydrazyl) of each fraction were measured. Fraction-7 (F-7) and -20 (F-20) showed high DPPH scavenging values. UV-VIS absorption spectrum of F-20 was similar to melanoidin peak, and F-7 showed maximum absorption peak at 270 nm. Molecular weight of F-7 was over 35 kDa as determined by SDS-PAGE. Although F-20 could not be measured on SDS-PAGE, its size was smaller than F-7.
Chemical Characteristics and Physiological Activities of Plums (Oishiwase and Formosa)
Jung, Gi-Tai ; Ju, In-Ok ; Choi, Dong-Geun ; Jeong, Jong-Sung ; Ryu, Jeong ; Ko, Bok-Rai ; Choi, Joung-Sik ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 816~821
Chemical characteristics and physiological activities of plums (Oishiwase and Formosa) were evaluated. Proximate composition of plums consisted of (w/w) 1.9-6.2% protein, 2.3-7.1% fat, 3.5-4.1% ash, and 84,1-88,7% carbohydrate. Organic acids, such as oxalic, malic, succinic, and acetic acids were detected, except in Oishiwse acetic acid was not detected. Free sugars consisted of sorbitol, glucose, fructose and sucrose. Total fiber and total phenolics compounds of plum rind were higher than those of flesh. Electron-donating abilities of rind ethanol extracts were higher than those of BHA and tocopherol, and were twofold higher than those of flesh extracts. Nitrite-scavenging abilities of rind and flesh extracts were significantly higher (over 97%) at pH 1.2 and 3.0. Tyrosinase-inhibitory activities ranged 88.5 to 100%. SOD-like activities of all extracts were weak at 22.7 to 27.2%.
Hepatoprotective Effect of Cheonnyuncho (Opuntia humifusa) Extract in Rats Treated Carbon Tetrachloride
Park, Min-Kyung ; Lee, Young-Jae ; Kang, Eun-Sil ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 822~826
Effect of Cheonnyuncho extract on the liver injury of rats treated carbon tetrachloride
was studied. Cheonnyuncho extract was administerd at dose of 0.5 and 1 g/kg/day, p.o. for 2 weeks.
was treated at dose of
, i.p. 3 hours later from the last pretreatment of Cheonnyuncho extract. Administration of Cheonnyuncho extract at a dose of 1 g/kg decreased serum AST, ALT and ALP activities by 36, 41, and 22% respectively compared to
treatment group. Increased lipid peroxidation and decreased SOD and GST activities were also recovered by pretreatment of Chonnyuncho extract in liver of rats. These results suggest that Cheonnyuncho extract has hepatoprotective effect against liver injury.
Functionality of Low Molecular Weight Peptides of Acceleratedly Manufactured Anchovy Sauce with Bacillus subtilis JM3 Protease
Park, Jong-Hyuk ; Kim, Young-Myoung ; Kim, Dong-Soo ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 827~832
Bacillus subtilis JM3 protease from naturally fermented anchovy sauce was partially purified in 40-60% ammonium sulfate fraction. To accelerate fermentation of anchovy sauce, 2 and 4% crude B. subtilis JM3 proteases were added to 6 month-ripened anchovy sauce, and their hydrolysis degrees and amino-nitrogen contents were investigated at different storage times. Low molecular weight (LMW) peptide was purified by ultrafiltration ana gel permeation chromatography from anchovy sauce manufactured with B, subtilis JM3 protease. Anchovy sauces with 2 and 4% proteases increased hydrolysis rate by 27 and 32%, respectively. Amino-nitrogen contents of anchovy sauces fermented with 2 and 4% proteases were twofold higher than that of control. Control showed five peptide peaks on Bio-Rad P2 gel permeation chromatography spectrum, whereas anchovy sauces with 2 and 4% B. subtilis JM3 proteases showed six and seven peaks, respectively. ACE inhibitory activity was highest in peak 6 (43.75%) of anchovy sauce with 2% protease, followed by peak 5 (34.82%) of control. DPPH radical-scavenging effect was higher than 50% in all samples. Cytotoxicity was highest in peak 3 (44.12%) of control, fellowed by peak 5 (42.04%) of anchovy sauce with 4% protease.
Antioxidative Effect of Pine, Oak, and Lily Pollen Extracts
Kim, Seok-Joong ; Youn, Kwang-Sup ; Park, Hee-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 833~837
Antioxidative activities of pine, oak, and lily pollen extracts were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging ability and inhibition of lipid peroxidation in animal tissues. Each pollen was extracted with 50% ethanol, 100% ethanol or water. DPPH radical-scavenging capacity of 50% ethanol extract (
40.0 mg/mL) of pine pollen was higher than those of water (46.8 mg/mL) and 100% ethanol (131.2 mg/mL) extracts of pollen. Fifty percent ethanol (3,2 mg/mL) was also better than 100% ethanol (4.5 mg/mL) and water (8.3 mg/mL) for extraction of oak pollen. For preparation of lily pollen extracts, 100% ethanol was most effective (14.0 mg/mL), followed by water (18.8 mg/mL) and 50% ethanol (24.0 mg/mL). Oak pollen showed higher DPPH radical-scavenging activity than others. Lipid peroxidation in rat brain homogenate induced by ascorbate-Fe3+-EDTA and rat kidney homogenate were inhibited by water extracts of all pollens in dose-dependent manner. Extracts of oak and lily pollen showed higher lipid peroxidation inhibition than pine pollen extract. Polyphenol content was highest in oak pollen extract
, followed by lily extract
and pine extract
The Establishing Test Method of Bactericidal Activity and the Evaluating of Korean Disinfectants/Sanitizers Efficacy
Kim, Hyung-Il ; Lee, Kwang-Ho ; Kwak, In-Shin ; Eom, Mi-Ok ; Jeon, Dae-Hoon ; Sung, Jun-Hyun ; Choi, Jung-Mi ; Kang, Han-Saem ; Kim, Yong-Soo ; Kang, Kil-Jin ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 838~843
Bacterial suspension test was used to establish Standardization Test Method to investigate bactericidal activity of disinfectant/sanitizer product. Using acceptable verification methodology, test substance showing 5 log or higher reduction in viable count against Escherichia coli ATCC 10536 and Staphylococcus aureus ATCC 6538, representing Gram-negative and -positive bacteria, respectively, under test conditions for
was considered to have sanitizing capability. All disinfectant/sanitizer products tested under manufacturer's recommended in-use condition gave good reduction values against major food-poisoning bacteria. This standardized method was valuable for evaluating efficacy of disinfectants/sanitizers and could be used as Standardization Test Method for assessing bactericidal activity
Bacteriocidal Effect of Calcium oxide (CaO, Scallop-shell Powder) on Natural Microflora and Pathogenic Bacteria in Sesame Leaf
Yeon, Ji-Hye ; Lee, Dong-Ha ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 844~849
Bacteriocidal effect of calcium oxide (CaO, scallop shell powder) on reduction of microorganism in sesame leaf was evaluated through comparison with chemical sanitizers such as chlorine, ethanol, and hydrogen peroxide. CaO showed 0.55-1.49, 0.85-2.56, 0.16-1.08, 0.30-1.14, and
CFU/g reductions of total aerobic bacteria, total coliforms, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium respectively, indicating possible use of CaO as effective natural sanitizer.
Predictive Growth Model of Native Isolated Listeria monocytogenes on raw pork as a Function of Temperature and Time
Hong, Chong-Hae ; Sim, Woo-Chang ; Chun, Seok-Jo ; Kim, Young-Su ; Oh, Deog-Hwan ; Ha, Sang-Do ; Choi, Weon-Sang ; Bahk, Gyung-Jin ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 850~855
Model was developed to predict the growth of Listeria monocytogenes in raw pork. Experiment condition for model development was full 5-by-7 factorial arrangements of temperature (0, 5, 10, 15, and
) and time (0, 1, 2, 3, 18, 48, and 120 hr). Gompertz values A, C, B, and M, and growth kinetics, exponential growth rate (EGR), generation time (GT), lag phase duration (LPD), and maximum population density (MPD) were calculated based on growth increased data. GT and LPD values gradually decreased, whereas EGR value gradually increased with increasing temperature. Response surface analysis (RSA) was carried out using Gompertz B and M values, to formulate equation with temperature being main control factor. This equation was applied to Gompertz equation. Experimental and predictive values for GT, LPD, and EGR, compared using the model, showed no significant differences (p<0.01). Proposed model could be used to predict growth of microorganisms for exposure assessment of MRA, thereby allowing more informed decision-making on potential regulatory actions of microorganisms in raw pork.
Discrimination of Sesame Oils from Imported Seeds and Their Blended Ones Using Electronic-Nose System
Shin, Jung-Ah ; Lee, Ki-Teak ;
Korean Journal of Food Science and Technology, volume 37, issue 5, 2005, Pages 856~860
Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta
) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.