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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
Editor in Chief :
Volume & Issues
Volume 39, Issue 6 - Dec 2007
Volume 39, Issue 5 - Oct 2007
Volume 39, Issue 4 - Aug 2007
Volume 39, Issue 3 - Jun 2007
Volume 39, Issue 2 - Apr 2007
Volume 39, Issue 1 - Feb 2007
Selecting the target year
Monitoring of Heavy Metals in Fishes in Korea -As, Cd, Cu. Pb, Mn, Zn, Total Hg -
Kim, Hee-Yun ; Kim, Seo-Young ; Lee, Jin-Ha ; Jang, Young-Mi ; Lee, Myoung-Sook ; Park, Jong-Seok ; Lee, Kwang-Ho ; Kim, Jin-Chul ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 353~359
This survey was carried out to estimate the heavy metal contents of fishes (531 ocean fishes and 80 freshwater fishes) sold in and around Korea from April to October in 2006 . The contents of arsenic (As), cadmium (Cd), copper (Cu), lead (Pb), manganese (Mn), zinc (Zn) and mercury (Hg) were estimated by inductively coupled plasma-mass spectrometry (ICP-MS) and a mercury analyzer. The concentrations [mean (minimum-maximum) mg/kg] of heavy metals in the ocean fishes were as follows: As=2.523 (0.140-65.543), Cd=0.017 (0.000-0.108), Cu=0.569 (0.040-5.634), Pb=0.023 (0.000-0.323), Hg=0.068 (0.002-0.754), Mn=0.395 (0.016-4.651) and Zn=6.086 (0.529-34.729). The concentrations of heavy metals in the freshwater fishes were: As=0.370 (0.024-2.231), Cd=0.01l (ND-0.086), Cu=0.628 (0.003-1.962), Pb=0.026 (ND-0.423), Hg=0.058 (0.006-0.349), Mn=1.150 (0.069-7.230) and Zn=9.980 (3.463-82.737). The weekly intakes of Cd, Hg and Pb from fish were 0.9, 1.6 and 0.9%, respectively, as compared with the Provisional Tolerable Weekly Intake (PTWl) established by Joint FAO/WHO Expert Committee for food safety evaluation.
Comparison of the Analytical Method for 3-Monochloropropane-l,2-diol in Food
Yoo, Seung-Seok ; Oh, Chang-Hwan ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 360~365
The studies for the derivatization of 3-monochloropropane-1,2-diol (3-MCPD) were performed mainly as acylation with HFBI (heptafluorobutyrylimidazole), alkylation with PBA (phenylboric acid) and silylation with BSTFA (N,O-bis[trimethylsilyl]trifluoroacetamide). Also silylation with MTBSTFA(N-methyl-N-[tert.-butyldimethylsilyl] trifluoroacetamide) and acylation with MBTFA (N-Methyl-bis[trifluoro-acetamide]) were also considered. Except the TBDMS derivative of 3-MCPD, all the derivatives were detected well. The derivatives of 3-MCPD with HFBI, PBA and BSTFA showed below 10
which was sensitive enough to satisfy Korea maximum residue limit 0.3 mg/kg. Among the tested adsorbents, Extrelut20 and Florisil were evaluated as the proper adsorbents to eliminate the soy sauce matrix for 3-MCPD. Ethyl acetate was the most efficient eluent with good recovery rate. The desired surrogate compound and internal standard were 1,2-butanediol and 1,2-dibromo-3-chloropropane, respectively. The limit of detection for PB-MCPD and TMS-MCPD were 10.16 and 7.06
on GC/MSD, respectively. HFB-MCPD derivative showed the lowest detection limits 2.98 and 5.32
by GC/ECD and GC/MSD, respectively.
Characterization of Volatile Components in Eoyuk-jang
Yoon, Mi-Kyung ; Choi, A-Reum ; Cho, In-Hee ; You, Min-Jung ; Kim, Ji-Won ; Cho, Mi-Sook ; Lee, Jong-Mee ; Kim, Young-Suk ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 366~371
The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors
, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).
Development of Rapid Analytical Method of Forbidden Medicines in Dietary Supplements Using LC-ESI-Tandem MS
Kim, Hee-Yun ; Jang, Young-Mi ; Joo, Hyun-Jin ; Jung, Young-Hyun ; Lee, Myoung-Sook ; Park, Jong-Seok ; Lee, Kwang-Ho ; Lee, Hwa-Mi ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 372~379
A high-performance liquid chromatography-electrospray ionization (HPLC-ESI) tandem MS was developed for the rapid and simultaneous determination of forbidden medicines in dietary supplements. Thirteen medicinal components such as PDE-5 inhibitors and their analogues, and the newly identified dimethylsildenafil and xanthoanthrafil, were included in this study. After tentative standardization of molecular ions in both polarities using thirteen references on the mass spectrometer, with ESI-continuous infusion via the syringe pump method, the relative intensity of the ions present in the resulting spectra was quantitatively compared. From the results, the ion mode was selected depending on each reference's characteristics. A HPLC method coupled with the ESI mode was developed considering the matrix effect and interference depending on the type of sample. The validation test of the developed method was followed by carrying out precision, accuracy, recovery, sensitivity and linearity, etc. The method showed sufficiently high sensitivity, reproducibility, and specificity, and produced 4 times faster results when compared with the existing HPLC/UV method for the determination of forbidden compounds in dietary supplements.
Effect of Surface Washing Treatment on Quality of Fresh Ginseng during Storage
Kim, Eun-Jeong ; Kim, Gun-Hee ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 380~385
This study was basic research to improve the existing method far distributing just harvested and sail-clad fresh ginseng. The quality of surface-washed fresh ginseng was compared to that of muddy fresh ginseng during storage at 0, 5, 10, and
. After 45 days of storage, there was no difference in weight loss between the washed ginseng and the control at
, but the loss was 46% and 37% lower in the washed than the control at
, respectively. The ginseng stored at
after washing had less deterioration than the control stored at
for the same period. The sensory characteristics of the washed ginseng showed better quality scores ranging from 6.8 to 8.2, while the control ranged from 5.7 to 6.9 after 45 days of storage at
. The washed ginseng had less viable cells, mold and yeast, and coliforms at 0.87, 1.55, and 0.95 log units, respectively, compared to the control, and this trend was maintained in the washed ginseng throughout storage.
Effect of Far-infrared Irradiation on the Antioxidant Activity of Extracts from Phellinus igniarius and Ganoderma lucidum
Lee, Seung-Cheol ; Ju, Young-Cheoul ; Kim, Jeong-Han ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 386~389
The antioxidant activities of Phellinus igniarius (PI) and Ganoderma lucidum (GL) extracts were evaluated after far-infrared (FIR) irradiation. PI and GL were irradiated at
for 30, 60, 90 and 120 min with a FIR heater (2-14
), and then extracted by distilled water for 1 hr. Total sugar contents (TSC), total phenolic contents (TPC), radical scavenging ability (RSA), and reducing power (RP) were significantly increased by FIR irradiation. When PI was irradiated for 120 min, the TSC, TPC, RSA, and RP values of the PI extracts increased from 10.1 to 25.9 mg/g, 6.1 to 13.4 mg/g, 23.8 to 51.5%, and 0.222 to 0.363, respectively, compared to the untreated controls. The GL extracts, under the same conditions (
for 120 min), also increased in TSC, TPC, RSA, and RP from 11.1 to 22.6 mg/g, 2.5 to 5.8 mg/g, 14.5 to 18.6%, and 0.271 to 0.296, respectively. These results indicate that appropriate FIR irradiation of PI and GL could enhance the antioxidant activities of their extracts by increasing amounts of phenolic and sugar compounds.
Quality Improvement of Campbell Early Wine by Mixing with Different Fruits
Seo, Myeong-Hyeon ; Yook, Cheol ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 390~399
Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to
by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to
by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.
Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder
Lee, Jong-Suk ; Kim, Han-Sup ; Lee, Yoon-Joo ; Jung, In-Chang ; Bae, Jong-Ho ; Lee, Jae-Sung ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 400~405
This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.
Quality Characteristics of Sponge Cakes Containing Various Levels of Black Rice Flour
Park, Young-Seo ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 406~411
In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.
Physicochemical Properties and the Product Potentiality of Soft Wheats
Lim, Eun-Young ; Chang, Hak-Gil ; Park, Young-Seo ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 412~418
The physicochemical properties and mixograph characteristics of soft white winter (SWW) and club wheat, as well as their product potentiality, were investigated. There were no significant differences between the SWW wheat and club wheat regarding their Single Kernel Characterization System (SKCS) properties. The straight-grade flour yield, break flour yield, ash content, and milling score of the SWW wheat were similar to those of the club wheat, and the straight-grade flour yield had a significant positive correlation to the break flour yield (r = 0.805**). The Rapid Visco-Analyzer (RVA) peak viscosity and swelling volume of the SWW wheat flour were very similar to those of the club wheat flour, and there was a significant positive correlation between the RVA peak viscosity and the swelling volume (r = 0.662**). The average mixograph absorption of the SWW wheat was higher than that of the club wheat. The club wheat resulted in a higher cookie diameter than the SWW wheat, but the difference was not significant. The sponge cake volume using the SWW wheat flour was higher than that with the club wheat flour. In addition, there was a significant correlation between the cookie diameter and the sponge cake volume (r = 0.745**).
Comparison of Sanitization Process for Long-Term Storage of Fresh Red Pepper
Yang, Jin-Hyun ; Lee, Young-Chun ; Lee, Kyoung-Hae ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 419~424
The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at
, stored at
for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at
, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.
Quality Properties of Gangjung Added with Detoxified Stem Bark of Rhus verniciflua (RVSB) Extract during Acceleration Storage
Kim, Kyung-Mi ; Kim, Tae-Young ; Kim, Myung-Kon ; Kim, Haeng-Ran ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 425~431
The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage (
, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p < 0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p < 0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentration between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.
Development of Auto-aging System Built in Kimchi Refrigerator for Optimal Fermentation and Storage of Korean Cabbage Kimchi
Noh, Jeong-Sook ; Seo, Hyun-Ju ; Oh, Jung-Hwan ; Lee, Myung-Ju ; Kim, Myung-Hee ; Cheigh, Hong-Sik ; Song, Yeong-Ok ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 432~437
In this study, we examined the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, and to prolong the storage time of kimchi. Various characteristics of kimchi fermented at different temperatures (
) were compared. We observed that the higher the fermentation temperature, the less desirable the overall acceptability of the product. To establish the time point in which to convert the fermentation mode to the storage mode, kimchi was stored at
for 1 week once it reached the designated acidity (0.4, 0.6, and 0.8%). The results indicated that the lower the kimchi acidity, the higher the sensory score. The storage temperature of
was not low enough to retard microorganism growth completely; however, the kimchi stored at
became frozen. Accordingly,
are suggested as the fermentation and storage temperatures for the kimchi refrigerator, respectively. A kimchi acidity of 0.4% can be used as an index for the time point to convert fermentation to storage. Subsequently, the time required for the fermentation course can be calculated based on this.
Changes of Protein Profiles in Cheonggukjang during the Fermentation Period
Santos, Ilyn ; Sohn, Il-Young ; Choi, Hyun-Soo ; Park, Sun-Min ; Ryu, Sung-Hee ; Kwon, Dae-Young ; Park, Cheon-Seok ; Kim, Jeong-Hwan ; Kim, Jong-Sang ; Lim, Jin-Kyu ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 438~446
The fermented soybean product, cheonggukjang, is favored by many people, partly due to its bio-functional ingredients. Since the fermentation process of cheonggukjang is mediated by enzymes, including proteases, produced by microbes, analysis of the proteome profile changes in cheonggukjang during fermentation would provide us with valuable information for fermentation optimization, as well as a better understanding of the formation mechanisms of the bio-functional substances. The soluble proteins from cheonggukjang were prepared by a phenol/chloroform extraction method, in order to remove interfering molecules for high resolution 2-D gel analysis. Proteomic analysis of the cheonggukjang different fermentation periods suggested that most of the soluble soy proteins were degraded into smaller forms within 20hr, and many microbial proteins, such as mucilage proteins, dominated the soluble protein fraction. The proteomic profile of cheonggukjang was very different from natto, in terms of the 2-D gel protein profile. Among the separated protein spots on the 2-D gels, 50 proteins from each gel were analyzed by MALDI-TOF MS and PMF for protein identification. Due to database limitations with regard to soy proteins and microbial proteins, identification of the changed proteins during fermentation was restricted to 9 proteins for cheonggukjang and 15 for natto. From de novo sequencing of the proteins by a tandem MS/MS, as well as by database searches using BLASTP, a limited number of proteins were identified with low reliability. However, the 2-D gel analysis of proteins, including protein preparation methods, remains a valuable tool to analyze complex mixtures of proteins entirely. Also, for intensive mass spectrometric analysis, it is also advisable to focus on a few of the interestingly changed proteins in cheonggukjang.
Antioxidative Activity of Gynostemma pentaphyllum Makino Extracts
Hyun, Sun-Hee ; Lee, Jong-Suk ; Lee, Kwang-Bae ; Lee, Jae-Sung ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 447~451
This study was carried out to examine the antioxidant activity of Gynostemma pentaphyllum Makino. Using the DPPH method, we found that free radical scavenging activity was strong in all the fractions except the water fraction of the water extract (GPW) and ethanol extract (GPE) of G pentaphyllum Makino. Pseudo-SOD activity was highest in the diethyl ether fraction of the ethanol extract, while the other fractions of the ethanol and water extracts were lower. For xanthine oxidase inlribition activity, the diethyl ether fraction and butanol fraction of GPW, and the diethyl ether fraction and butanol fraction of GPE, showed activities over 80%. Nitrite scavenging ability was strong (over 60%) in all the GPW and GPE fractions. The diethyl ether fraction and butanol fraction of GPW had more effective nitrite scavenging abilities than the other extract fractions. These results suggest that the extracts of G pentaphyllum Makino can be used as a functional material in a tea or drink.
Antioxidative and Antimicrobial Activities of Lilium Species Extracts Prepared from Different Aerial Parts
Joung, Yong-Myeon ; Park, Soo-Jin ; Lee, Ki-Young ; Lee, Ji-Yong ; Suh, Jeung-Keun ; Hwang, Seong-Yun ; Park, Kyoung-Eun ; Kang, Myung-Hwa ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 452~457
In this study, Lilium sp. were separated into bulbs, leaves, and flowers. Then, total polyphenol contents, electron donating ability (EDA), superoxide dismutase (SOD)-like activity, hydroxyl radical scavenging activity, and antimicrobial activity were measured from the extracts of each of the three aforementioned parts. The examination of physiologically active substances in the three parts revealed that Lilium davidii leaves had high total polyphenol contents, SOD-like activity, hydroxyl radical scavenging activity, and EDA, while the flowers of L. lancifolium showed high SOD-like activity, hydroxyl radical scavenging activity, and EDA, as well as a high level of total polyphenols in the bulb. Measurements of the antimicrobial activities of the extracts against Gram positive bacteria revealed that the leaves and flowers of L. davidii and L. lancifolium caused Bacillus subtilis and Salmonella enteritidis to form clear zones greater than 10 mm. Furthermore, the flowers of L. lancifolium showed particularly high antimicrobial activity against B. subtilis, and the flowers of L. davidii had high activity against S. enteritidis. For the Gram negative bacteria, the leaves and flowers of L. davidii and L. lancifolium caused Listeria monocytogenes and Escherichia coli to form clear zones greater than 10 mm, and finally, the flowers of L. davidii and L. lancifolium showed high antibacterial activity, with inhibition exceeding 12 mm.
Anti-glycation Activities from Various Agricultural Products
Choi, Hee-Don ; Choi, In-Wook ; Kim, Yoon-Sook ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 458~463
The ethanolic extracts of 83 kinds of agricultural products, including cereals, vegetables, and Chinese herbs, were tested for their inhibitory activities on protein cross-linking using the
-N-formyl-lysine incorporation method. Most of the extracts inhibited, but some extracts accelerated, the cross-linking of protein. Of those items with relatively high activities, we selected 20 samples to test for activity against AGE fonnation using the fluorophotometric method. The ethanol extract of buckwheat that was genninated for 1 day (GB-01) was detennined to have the highest activity with both methods. The ethanol extract of GB-01 was further fractionated by organic solvents, including chloroform, ethyl acetate, butanol, and water, in order of increasing polarity. The fraction that was extracted with ethyl acetate presented the highest protein glycation inhibitory activity (95.2% inhibition at the 100 ug/mL addition level). Polyphenol content analysis by HPLC showed that the amounts of rutin and quercetin were increased with the separation procedures. Finally, there was a significant relationship between activity and polyphenol content in the partially purified samples (p<0.05).
In vitro Anti-inflammatory Activity of the Artemisia fukudo Extracts in Murine Macrophage RAW 264.7 Cells
Yoon, Weon-Jong ; Lee, Jung-A ; Kim, Kil-Nam ; Kim, Ji-Young ; Park, Soo-Yeong ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 464~469
The present study describes the preliminary evaluation of the anti-inflammatory activities of Artemisia fukudo extracts. The 80% ethanol extract of A. fukudo was sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for anti-inflammatory agents, we first examined the extracts’ inhibitory effects on the production of pro-inflammatory cytokines activated with lipopolysaccharide. Moreover, we examined the inhibitory effects of the A. fukudo extracts on pro-inflammatory factors (NO, iNOS, COX-2, and
) in murine macrophage RAW 264.7 cells. The protein levels were determined by immunoblotting. Of the sequential solvent fractions, the n-hexane and dichloromethane fractions inhibited the mRNA expression of pro-inflammatory cytokines (TNF-
, and IL-6), production of NO and
, and the protein levels of iNOS and COX-2. These results suggest that A. fukudo may have signifIcant effects on inflammatory factors, and may be a potential anti-inflammatory therapeutic plant.
Fourteen-day Repeated-dose Oral Toxicity Study of the Ethanol Extracts Isolated from Oplopanax elatus in Sprague-Dawley Rat
Kwon, Hyuck-Se ; Kim, Dae-Hwan ; Shin, Hyun-Kyung ; Yu, Chang-Yeon ; Kim, Myong-Jo ; Lim, Jung-Dae ; Park, Jae-Kun ; Kim, Jin-Kyung ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 470~475
Oplopanax elatus (O. elatus) is a tall deciduous shrub that has traditionally been used for σ eating a variety of ailments such as diabetes, coughling, rheumatism, gastro-intestinal disorders, and wounds. In order to examine the safety of the ethanol extracts of O. elatus, we performed a 14-day repeated-dose toxicity study with Sprague-Dawley rats. The rats were treated with daily doses of the D. elatus ethanol extracts by gavage at 0, 500, 1000, and 2000 mg/kg/day for 14 consecutive days. We recorded clinical signs of toxicity, body weight, hematology, organ weights, gross and histological changes in target organs, and clinical chemistry analysis data for all rats. There were no significant changes in body and organ weights during the experimental period. The hematological analysis and clinical blood chemistry data revealed no toxic effects from the O. elatus ethanol extracts. Pathologically, neither gross abnormalities nor histopathological changes were observed between the control and treated rats of both sexes. Collectively, these data suggest that the ethanol extracts of O. elatus have a high margin of safety.
Physicochemical Characteristics of Rubus coreanus Miquel during Maturation
Youn, Aye-Ree ; Park, Pill-Jae ; Choi, Heh-Ran ; Kim, Byeong-Sam ; Cha, Hwan-Soo ;
Korean Journal of Food Science and Technology, volume 39, issue 4, 2007, Pages 476~479
In order to promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation. Crude protein, crude ash, and dietary fiber contents were highest in the unripened fruit, but decreased thereafter; whereas as moisture and the soluble solid contents showed a reverse pattern. The free sugar concentration of the middle-ripened fruit (0.7 g/100 g) increased as it became a ripened fruit (4.1 g/100 g). Also, the acidity of R. coreanus Miquel was at its highest concentration in the middle-ripened fruit at 3.38%. Seventeen types of amino acids were analyzed from R. coreanus Miquel during maturation. The highest amino acid components in the unripened fruit were aspartic acid (546.55 mg/100 g) and glutamic acid (452.22 mg/100 g). Among the minerals studied during this research, R. coreanus Miquel contained a high level of potassium. The potassium concentrations of the unripened fruit, middle-ripened fruit, and ripened fruit were 306.0, 191.1, and 164.1 mg/100 g, respectively.