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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 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
Anti-inflammatory Effects of Resveratrol, (-)-Epigallocatechin-3-gallate and Curcumin by the Modulation of Toll-like Receptor Signaling Pathways
Youn, Hyung-Sun ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 481~487
Toll-like receptors (TLRs) induce innate immune responses that are essential for host defenses against invading microbial pathogens, thus leading to the activation of adaptive immune responses. In general, TLRs have two major downstream signaling pathways: the MyD88- and TRIF-dependent pathways, which lead to the activation of
and IRF3. Numerous studies have demonstrated that certain phytochemicals possessing anti-inflammatory effects inhibit
activation induced by pro-inflammatory stimuli, including lipopolysaccharides and
. However, the direct molecular targets for such anti-inflammatory phytochemicals have not been fully identified. Identifying the direct targets of phytochemicals within the TLR pathways is important because the activation of TLRs by pro-inflammatory stimuli can induce inflammatory responses that are the key etiological conditions in the development of many chronic inflammatory diseases. In this paper we discuss the molecular targets of resveratrol, (-)-epigallocatechin-3-gallate (EGCG), and curcumin in the TLR signaling pathways. Resveratrol specifically inhibited the TRIF pathway in TLR3 and TLR4 signaling, by targetting TBK1 and RIP1 in the TRIF complex. Furthermore, EGCG suppressed the activation of IRF3 by targetting TBK1 in the TRIF-dependent signaling pathways. In contrast, the molecular target of curcumin within the TLR signaling pathways is the receptor itself, in addition to
. Together, certain dietary phytochemicals can modulate TLR-derived signaling and inflammatory target gene expression, and in turn, alter susceptibility to microbial infection and chronic inflammatory diseases.
A Survey of Total Aflatoxins in Food Using High Performance Liquid Chromatography-Fluorescence Detector (HPLC-FLD) and Liquid Chromatography Tandem Mass Spectrometry(LC-MS/MS)
Jang, Mi-Ran ; Lee, Chang-Hee ; Cho, Sung-Hye ; Park, Joon-Shik ; Kwon, Eun-Young ; Lee, Eun-Jin ; Kim, So-Hee ; Kim, Dai-Byung ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 488~493
A survey for total aflatoxins (aflatoxins
) was conducted on 245 cereals and processed cereal products, and 148 nuts and processed nut products in Korea, for a total of 393 commercialized ed samples. The total aflatoxins were quantified by the immunoaffinity column clean-up method with high performance liquid chromatography (HPLC) - fluorescence detection (FLD), and were confirmed by liquid chromatography tandem mass spectrometry (LC-MS/MS). Total aflatoxins(AFs) were detected in 37 samples (9.4% incidence), including 2 millet samples, 1 mixed cereal (sunsik), 1 powdered malt sample, 2 processed cereal products, 6 peanut samples, 22 peanut butter samples, and 1 sample each of almonds, adlay tea, and a processed nut product. The contamination levels were
for total aflatoxins. Finally, LC-MS/MS analysis of the contaminated samples was conducted to confirm the detected aflatoxins, and all 37 samples showing aflatoxins by HPLC-FLD were confirmed by LC-MS/MS.
Quality and Functional Properties of Red Ginseng Prepared with Different Steaming Time and Drying Methods
Kim, Kyo-Youn ; Shin, Jin-Ki ; Lee, Su-Won ; Yoon, Sung-Ran ; Chung, Hun-Sik ; Jeong, Yong-Jin ; Choi, Myung-Sook ; Lee, Chi-Moo ; Moon, Kwang-Deog ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 494~499
The quality and functional properties of red ginseng in relation to steaming and drying conditions were evaluated. Fresh ginseng (5-year roots), cultivated in the Punggi region, were steamed for 2.5, 3.5, or 4.5 hr, and then dried by hot-air (60-
/24 hr and
,/3-4d) freezing (
/56 hr), and infrared (900 W/
/68 hr). Hunter#s yellowness (b-value) and browning indexes (420 nm) of the samples were higher in the rootlets than in the main roots. Furthermore, these same index values were found to be high in the order of 3.5, 4.5, and 2.5 hr and infrared, hot-air, and freezing for steaming and subsequent drying, respectively. Analysis of soluble solids, total phenolics, total flavonoids, acidic polysaccharides, and electron donating abilities of the steamed and dried samples showed that 3.5hr of steaming with infrared drying was optimal. However, crude saponin contents were not influenced by steaming and drying conditions. The contents of
, -Re, -Rf and
, which were the major components in the samples, were reduced with steaming time, while the amounts of
increased, reaching the highest levels at 3.5 and 4.5 hr in the main roots and rootlets, respectively. The contents of
were similar in both the freeze-dried and hot-air dried samples.
Effect of Heating Methods on the Oxidative Stability of Deep-fat Fried Instant Noodles in Cooking
Chung, Soo-Yeon ; Lee, Jin-Won ; Han, Sung-Hee ; Lee, Seog-Won ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 500~505
The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.
Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Square Wave Pulse and Quality Change during Storage
Shin, Jung-Kue ; Ha, Koo-Yong ; Pyun, Yu-Ryang ; Choi, Mun-Sil ; Chung, Myong-Soo ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 506~514
In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at
were investigated. The sterility fur bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65kV/cm with a treatment time of
in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature
, no significant physical and chemical changes were found at the cold storage temperature
during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.
Changes in Physicochemical and Sensory Characteristics of Dandelion (Taraxacum officinale) Leaves by Roasting Treatment
Choi, Hee-Don ; Koh, Yoon-Jeoung ; Kim, Yun-Sook ; Choi, In-Wook ; Cha, Dong-Su ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 515~520
To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.
Physical Properties of Methyl Cellulose and Hydroxypropylated Methyl Cellulose Films
Han, Youn-Jeong ; Kim, Suk-Shin ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 521~526
In this study, we prepared methyl cellulose (MC) and hydroxypropylated methyl cellulose (HPMC) films with polyethylene glycol (PEG) or polyphosphates as elongation enhancing materials, and with lipid layers as moisture barrier materials. We then determined their physical properties and compared the data with target physical properties such as a tensile property of 13.0 MPa, elongation of 130%, and water vapor permeability of
. The PEG and polyphosphates were required for enhancing elongation, while the coating method seemed better than the emulsion method when applying the lipid layers. With respect to elongation, the MC films were better than the HPMC films.
Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K
Kim, Hyun ; Lee, Hye-Seong ; Shin, Jin-Young ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 527~533
To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.
Physicochemical Properties of Cross-linked Waxy Rice Starches and Its Application to Yukwa
Yu, Chul ; Choi, Hyun-Wook ; Kim, Chong-Tai ; Ahn, Soon-Cheol ; Choi, Sung-Won ; Kim, Byung-Yong ; Baik, Moo-Yeol ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 534~540
In this study, waxy rice starch was chemically modified using phosphorous oxychloride (
, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above
, and their increases were proportional to the
, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures
of the cross-linked waxy rice starch were lower than those of the native starch
. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing
concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.
Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang)
Han, Gyu-Hong ; Cho, Tae-Yong ; Yoo, Myung-Sang ; Kim, Chun-Soo ; Kim, Jung-Min ; Kim, Hyun-Ah ; Kim, Mi-Ok ; Kim, Seong-Cheol ; Lee, Sun-Ae ; Ko, Yong-Suk ; Kim, So-Hee ; Kim, Dae-Byoung ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 541~545
The potential to produce biogenic amines was investigated in microbial strains isolated from fermented soybean paste, cheonggukjang. The typical levels of 11 biogenic amines, including putrescine, histamine, and tryptamine, were analyzed in commercial cheonggukjang. The tyramine and histamine levels in the samples ranged from 4.2 to 483.1 mg
and 0.2 to
, respectively. A total of 4 microbial strains of Bacillus sp. were isolated from cheonggukjang. The Bacillus sp. were identified as B. amyloliquefaciens, B. subtilis, and B. licheniformis based on phenotypic characteristics, which included using the VITEK system. The screening plate method for detecting amino acid decarboxylase positive microorganisms was performed. The results fer amino decarboxylation were positive, and biogenic amine formation was evaluated by the confirmation of amine-forming capacity.
The Effect of Waxy Glutinous Rice Degree of Milling on the Quality of Jinyangju, a Korean Traditional Rice Wine
Eun, Jong-Bang ; Jin, Tie-Yan ; Wang, Myeong-Hyoen ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 546~551
The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.
Antimicrobial Activity of Specific IgY against Salmonella gallinarum
Kim, Mi-Hyun ; Rho, Jeong-Hae ; Kim, Young-Boong ; Shon, Dong-Hwa ; Jung, Soon-Hee ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 552~557
In this study, we investigated the antimicrobial effects of anti-Salmonella gallinarum-specific IgY separated from egg yolk obtained from layers immunized by S. gallinarum. The comparison tests of vaccination, content of IgY and innoculation number were examined by microscopic observation, turbidity, and pH. The results show that the ratio of anti-S. gallinarum IgY in the total IgY was 23%. Also, the anti-S. gallinarum IgY had selectivity only to S, gallinarum. The 0.3% addition of anti-S. gallinarum-specific IgY resulted in agglutinating clusters of S, gallinarum cells, but the agglomeration didn#t occur in IgY from layers not immunized nor in the control group. Microscopic observation indicated agglomerative cells when IgY was added at 0.2% or higher, and the pH and turbidity examinations revealed that a suppression effect was remarkable in IgY at more than 0.1%. These results suggest the possibility that IgY extracted from eggs and obtained from layers immunized by S. gallinarum can be used to prevent fowl typhoid.
Inhibition of Gap Junctional Intercellular Communication in Rat Liver Epithelial Cells Induced by BHT and Propyl Gallate
Kim, Ji-Sun ; Kim, Sung-Ran ; Ahn, Ji-Yun ; Ha, Tae-Youl ; Kang, Kyoung-Sun ; Kim, Sun-A ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 558~563
This study was conducted to analyze the cytotoxic effects of butylated hydroxytoluene (BHT) and propyl gallate (PG) in WB-F344 rat liver epithelial cells. Here we measured the inhibition level of gap junctional intercellular communication (GJIC) and elucidated the relationships between GJIC and mitogen-activated protein kinases (MAPKs) such as ERK, JNK, and p38. The cytotoxicities of BHT and PG appeared at concentrations of 1.0mM and 0.25mM, respectively, in the WB-F344 cells; and GJIC inhibition, which was analyzed by a scrape-loading/dye transfer assay and Western blotting analysis, appeared at 0.6mM for BHT and 0.1mM for PG, respectively. Also, the phosphorylations of Cx43, ERK, JNK, and p38 increased in dose-dependent manners. This suggests that BHT and PG treatments inhibited GJIC by the phosphorylation of MAPKs prior to cell damage.
Antimicrobial Effect of Achyranthes japonica Nakai Extracts against Clostridium difficile
Jung, Sun-Mi ; Choi, Soo-Im ; Park, Sang-Min ; Heo, Tae-Ryeon ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 564~568
In this study, the ethanolic extracts of 40 species of traditional herbal medicines were examined for their antimicrobial activities against Clostridium difficile. Among the 43 screened traditional herbal medicines, Achyranthes Japonica Nakai (AJN), Siegesbeckia glabrescens Makino, and Phelloedendron amurense Ruprecht showed antimicrobial activities greater than 90% at a concentration of 500 ppm. According to the minimum inhibitory concentration (MIC) test the ethyl acetate soluble fraction of the AJN ethanolic extracts (AJNEA) showed the highest growth inhibitory activity against C. difficile, with a MIC of
. In addition, the effect of AJNEA on the growth of lactic acid bacteria was investigated. AJNEA did not inhibit the growth of the tested Bifidobacterium spp. or Lactobacillus spp., with the exception of B. longum, Streptococcus thermophilus, and L. helveticus. These results indicate that AJNEA can be utilized as a potential antimicrobial agent against C. difficile related disease.
Biological Activities of Hot Water Extracts from Euonymus alatus Leaf
Kwon, Gu-Joong ; Choi, Dae-Sung ; Wang, Myeong-Hyeon ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 569~574
This study was performed to investigate the biological activities of roasted (RE) and non-roasted (NRE) hot water extract samples from Euonymus alatus leaf by measuring DPPH radical scavenging, total polyphenol content, hydroxyl radical scavenging, superoxide dismutase (SOD)-like activity, anti-inflammatory activity, and inhibitory effects on
in vitro. The
values fur DPPH free radical scavenging activity of the NRE and RE hot water extracts were
, respectively, and their total polyphenol contents were estimated as 9.6 mg/g for NRE and 10.6 mg/g for RE. Both NRE and RE scavenged the hydroxyl radical in a concentration-dependent manner, but their activities were lower than that of BHA. It was also shown that SOD-like activity was dependent on NRE and RE concentration, and the SOD-like activity of NRE was slightly higher than that of RE. The highest SOD-like activity obtained from NRE was 20% at a concentration of 3 mg/mL. Neither NRE nor RE seemed to have an effect on
inhibition. Finally, the hot water extracts of NRE and RE significantly decreased the concentration of LPS-induced NO in RAW 264.7 cells, indicating anti-inflammatory activity.
Reduction Rate of Azoxystrobin, Fenhexamid and Cyprodinil during Ginseng Processing
Im, Moo-Hyeog ; Kwon, Kwang-Il ; Park, Kun-Sang ; Lee, Kyung-Jin ; Chang, Moon-Ik ; Yun, Won-Kap ; Choi, Woo-Jong ; Yoo, Kwang-Soo ; Hong, Moo-Ki ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 575~579
This study was performed to acquire scientific data for establishing the maximum residue limits (MRLs) of pesticides in Korean red ginseng and its extract. Pesticides (azoxystrobin, fenhexamid, cyprodinil) were applied to a cultivated field of ginseng, and the fresh ginseng was harvested and processed to make Korean red ginseng and its extract. The reduction rates of the residue pesticides were calculated by determining the pesticide contents in each stage of ginseng processing. The residue levels in fresh ginseng were 0.12 ppm for azoxystrobin, 0.19 ppm for fenhexamid, and 1.78 ppm for cyprodinil. The residue levels in Korean red ginseng were 0.24, 0.54, and 1.49 ppm, and in the extract 0.81, 1.93, and 3.66 ppm for azoxystrobin, fenhexamid, and cyprodinil, respectively. The steaming and processing of fresh ginseng increased azoxystrobin and fenhexamid residues, but cyprodinil was reduced. The reduction rates (dry basis) of azoxystrobin, fenhexamid, and cyprodinil were 0.66, 0.94, and 0.28 for Korean red ginseng, and 3.25, 4.94, and 1.01 for the extract, respectively.
Lutein Contents of Soybeans (Glycine max L.) Cultivated in Korea
Choi, Young-Min ; Lim, Ho ; Woo, Sun-Hee ; Kim, Hong-Sik ; Jong, Seung-Keun ; Lee, Jun-Soo ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 580~583
Little is known about the genetic variability in lutein content for soybeans (Glycine max L.) cultivated in Korea. Therefore, the objective of this study was to screen high quality soybean cultivars for lutein content. The lutein contents of 23 recommended varieties, 56 sauce varieties, 44 sprout varieties, and 40 local varieties were determined by saponification followed by reversed phase high performance liquid chromatography (HPLC). We found that IT No. 153398 and 22789, originating from sauce and local varieties, respectively, contained significantly higher amounts of lutein as compared to the other 161 samples. Moreover, relevant quantitative differences were found among the samples, which had lutein contents ranging from 83 to
in the recommended varieties, from 39 to
in the sauce varieties, from 52 to
in the sprout varieties, and from 106 to
in the local varieties, respectively. In summary, this study provides reliable lutein data for soybean cultivars that can be used for breeding studies and the development of functional foods.
Dynamic Rheological Properties of Hydroxypropylated Rice Starches during the Aging Process
Choi, Hye-Mi ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 584~587
The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G#) and loss (G") moduli measured at
before aging increased with an increase in MS in the range of 0.030-0.118, while those of tan
(the ratio of G"/G#) decreased. The G# values of hydroxypropylated rice starches, as a function of aging time (10 hr) at
, increased rapidly at the initial stage, and then reached a plateau region at shorter aging times. However, for the native starch, the plateau values were not observed for G# after a long aging time. Increasing the MS resulted in a decrease in plateau values. The rate constant (K) for structure development during aging was described by first-order kinetics. The K values of hydroxypropylated rice starches at 0.086 and 0.118 MS were much lower than the K value at 0.030 MS.
Effect of Dietary Fiber from Soybean Hull on the Recovery of Diarrhea in Rats
Yim, Ji-Hyuck ; Cheong, Il-Hwan ; Park, Tae-Hwa ; Lee, Yoon-Bok ; Han, Jae-Heum ; Park, Jeom-Seon ; Lee, Kyun-Hee ; Lee, Sang-Hwa ; Ahn, Jun-Bae ; Kim, Kwang-Yup ; Lee, Keun-Ha ; Sohn, Heon-Soo ;
Korean Journal of Food Science and Technology, volume 39, issue 5, 2007, Pages 588~592
In this study, we evaluated the recovery effects of dietary fiber extracted from soybean hulls on diarrhea in rats. Diarrhea-induced Sprague-Dawley male rats were divided randomly into 4 groups and fed experimental diets for 24 hours. The diets, based on the AIN93G diet, were as follows: CON (control diet), S-COTL (67.2 g/kg soybean cotyledon fiber diet), S-HULL (59.6g/kg soybean hull fiber diet), CHI (55.6g/kg chicory fiber diet). The results showed significant (10-20%) reductions of fecal water content in the CON and S-HULL groups, as compared to the S-COTL and CHI groups. The change in serum osmolality, a measure of dehydration symptoms, was significantly reduced in CON and S-HULL as compared to the S-COTL and CHI groups. Based on the results, it is suggested that soybean hull fiber functions well for diarrhea recovery in rats. Consequently, soybean hull fiber is an important food source that could be used as a medical food in patients suffering from diarrhea.