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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 40, Issue 6 - Dec 2008
Volume 40, Issue 5 - Oct 2008
Volume 40, Issue 4 - Aug 2008
Volume 40, Issue 3 - Jun 2008
Volume 40, Issue 2 - Apr 2008
Volume 40, Issue 1 - Feb 2008
Selecting the target year
Development of Green Tea Beverage with Organic Tea Leaves
An, Mi-Kyoung ; Ahn, Jun-Bae ; Lee, Kwang-Geun ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 485~490
In this study, organic tea leaves were characterized with the aim of developing an organic beverage process. The green tea leaves grown using organic farming techniques were collected in Haenam, Korea. Catechins in green tea leaves were extracted by chloroform and ethyl acetate and these were then analyzed quantitatively and qualitatively by HPLC (high pressure liquid chromatography). The color and pH values of the green tea extracts were also measured. The catechin levels of April-harvested, May-harvested and June-harvested, semi-fermented leaves at 0.5% were 66.24, 29.19, 57.11, and 5.27
, respectively. Among the detected catechins, the level of (-)-epigallocatechin gallate was the highest while that of (-)-epigallocatechin was not detected. The June-harvested leaves were selected as raw material for development of the green tea beverage, based on the levels of catechins, economic viability and yield of tea extract. As the level of extract increased, the levels of catechins of 0.1, 0.2, 0.5% also increased by 1.5, 11.78 and 41.01 times. From the results of the sensory evaluation of June-harvested leaf-extract, the sensory score of color was the highest in 0.1%, while the flavor and overall quality were the highest in 0.2%.
Physicochemical Properties and Glucose Transport Retarding Effect of Pectin from Flesh of Asian Pear at Different Growth Stages
Zhang, Xian ; Lee, Fan Zhu ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 491~496
Properties of pectin extracted from flesh of Asian pear in 3 cultivars were investigated at different growth stages. The extraction yields of pectin by the acidic treatment decreased during the growth. The
value of young fruit was lower than unripe and ripe fruit, and
value were higher in the same cultivars. The degree of esterification (DE) and intrinsic viscosity of pectin were 21.1-41.3% and 1.90-3.81 dL/g, respectively. The pectin extracted from flesh of pear showed about 30% glucose retarding effect. The DE value had a high correlation with retarding effect on glucose transport and intrinsic viscosity (p<0.01 and p<0.05). The intrinsic viscosity of the pectin seems to affect the retardation of glucose transport in blood. Pectin extracted from flesh of Asian pear by acidic treatment could be a good source to develop low calorie and functional food.
Characterization of Volatile Components according to Fermentation Periods in Gamdongchotmoo Kimchi
Yoon, Mi-Kyung ; Kwon, Mi-Jung ; Lee, Sang-Mi ; Kim, Ji-Won ; Cho, Mi Sook ; Lee, Jong-Mee ; Kim, Young-Suk ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 497~502
The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene (
FD factor 7, rancid), an unknown(
FD factor 7, spicy) and another unknown (
FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide (
FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin (
FD factor 5, spicy/garlic-like), and an unknown (
FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.
Assessment of Estimated Daily Intakes of Preservatives in the Korean Population
Choi, Sung-Hee ; Lee, Jee-Yeon ; Park, Eun-Young ; Won, Jun ; Hong, Ki Kyoung ; Moon, Gui-Im ; Kim, Min-Sik ; Hong, Jin-Hwan ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 503~509
In this study, the daily intake of preservatives in the Korean population was estimated, using data from national health and nutrition studies regarding the concentration of preservatives in each type of food, food intake by sex, age group, and weight. The level of safety of these preservatives was evaluated via comparisons with the acceptable daily intake (ADI) data established by the Joint FAO/WHO expert committee on food additives (JECFA). The Estimated daily intake (EDI) of sorbic acid is 495.85
/kg bw, benzoic acid is 215.34
/kg bw and parahydroxybenzoate is 5.01
/kg bw per day each. Their percentages in relation to ADI are 2, 4.3, and 0.1%, respectively. The comparatively high-consuming groups were taking sorbic acid 1,012.06
/kg bw, benzoic acid 229.56
/kg bw, and parahydroxybenzoate 11.58
/kg bw per day, and their intake levels as a percentage of ADI were 4.1, 4.6, 0.1%, all within safe levels. Males were found to have taken more benzoic acid than women, whereas we detected no sighificant differences in the intakes of sorbic acid and parahydroxybenzoate between males and females. The EDI of sorbic acid, benzoic acid, and parahydroxybenzoate were lower than the ADI in all age groups studied.
Characteristics of Microwave-assisted Extraction for Catechins from Grape Seed
Lee, Eun-Jin ; Choi, Sang-Won ; Kim, Hyun-Ku ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 510~515
Microwave energy was applied to the extraction of functional catechins from grape seed. The solvent, absolute ethanol, reached the boiling point when exposed for less than 3 min microwave treatment at 100 W. The effects of independent variables in microwave-assisted extraction (MAE), including microwave power (0-160W,
), ethanol concentration (0-100%,
) and extraction time (1-5 min,
), were investigated on each response variable (
), and the contents of catechin and its derivatives were determined via response surface methodology, thereby allowing us to predict their optimal extraction conditions. The predicted maximal values of (+)-catechin, procyanidin
, (-)-epicatechin, and (-)-epicatechin gallate were 137.99, 72.78, 222.38, and 9.59 mg%, respectively, under different MAE conditions. The predicted extraction conditions for maximum catechin responses were as follows: 104.10 W of microwave power, 45.35% of EtOH, and 4.89 min of extraction time for (+)-catechin (137.99 mg%), 133.16 W, 46.16% and 4.49 min for procyanidin
(72.78 mg%), 136.00 W, 41.37% and 4.39 min for (-)-epicatechin (222.38 mg%), 143.20 W, 37.51% and 1.88 min for (-)-epicatechin gallate (9.59 mg%), respectively. The contents of (+)-catechin, procyanidin 1B2 and (-)-epicatechin in MAE were similarly influenced by three independent variables, whereas (-)-epicatechin gallate was influenced less profoundly by ethanol concentration and extraction time.
Quantification of 2-Acetyl-1-pyrroline from the Aroma Rice Germplasm by Gas Chromatography
Kim, Jeong-Soon ; Park, One-Sung ; Ahn, Sang-Nag ; Lee, Jung-Ro ; Gwag, Jae-Gyun ; Kim, Tae-San ; Lee, Sok-Young ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 516~521
This study was conducted to optimize the analysis condition and quantify the 2-acetyl-1-pyrroline (2AP) in the brown aroma rice. Extraction effect of the solvent for 2AP was the order of ethanol>acetonitrile>methanol in the range from 30 to
. In the extraction time of 15, 30, 60, and 90 min, the 30 min had the highest 2AP concentration, and it was decreased according to lapse of time. At grinding time, 5 sec resulted in highest 2AP concentration. It was recommended that five sec grinding time, using ethanol, at
for 30 min was the optimization conditions to quantify the 2AP. Hyangmibyeo2ho and Aranghyangchalbyeo were mild aroma. In the foreign aroma rice, 11 of 19 accessions of Indica types and 2 of 6 accessions of Japonica types were more than mild aroma. Finally, 30 accessions of aroma rice were selected based on their 2AP concentration and agronomic traits.
Enhancement of Skin Immune Activation Effect of Collagen Peptides Isolated from Asterias amurensis
Jeong, Hyang-Suk ; Kwon, Min-Chul ; Han, Jae-Gun ; Ha, Ji-Hye ; Jin, Ling ; Kim, Jin-Chul ; Kwak, Hyeong-Geun ; Hwang, Bo-Young ; Lee, Hyeon-Yong ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 522~527
Low molecular peptides were isolated from Asterias amurensis via SDS-PAGE. The peptides were separated via consecutive gel filtration as five fractions (F1-F5) according to molecular weights, based on the results of MALDI-TOF MS analysis. The molecular weight of the most active peptide was estimated as 15,000 daltons. The peptide showed cytotoxicity on normal human fibroblast cells at levels as low as 20% when 1.0 mg/mL of the samples was added. The peptide also exhibited higher levels of nitric oxide production from macrophages than the lipopolysaccaharides. It was determined that prostaglendin
production was significantly inhibited, up to 127.8% as compared to the control. The low molecular peptide inhibited hyaluronidase activity as 535.7
. It can be concluded that the relatively low molecular weight peptide, fucoidan, from A. amurensis has excellent cosmetic and immunomodulatory activities, which can be considered as a possible resource of new cosmetic agents for skin immunomodulation.
Quality Characteristics of Noodles Added with Dioscorea japonica Powder
Ahn, Jang-Woo ; Yoon, Jong-Young ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 528~533
The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.
Application of Sweetness Inhibitor, Na
2-(4-Methoxyphenoxy)propanoic Acid, to Modify Sweetness and to Improve Shelf Life and Texture in Pound Cake
Lee, Sung-Kyu ; Baik, Moo-Yeol ; Jang, Hyuk-Rae ; Park, Seung-Kook ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 534~539
The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na
2-(4-Methoxyphenoxy) propanoate (Na-PMP) in pound cakes. Na-PMP was first used to evaluate the intensity of sweetness in different concentrations of sucrose and fructose solutions: Na-PMP (250 and 500 ppm) was added to the model solutions of 2.5, 5.0, 7.5, and 10% sucrose and the equi-sweetness levels of fructose with the sucrose solutions. Both concentrations of Na-PMP significantly modified the sweetness intensity for both model solutions. For practical application of Na-PMP, different levels of sucrose (10, 20, and 30%) were added to the basic recipe (a control) of pound cake preparation. Excessive sweetness due to the addition of high levels of sucrose to the basic recipe was modified by the addition of Na-PMP, which resulted in equi-sweetness as the control (p<0.05). Moreover, Na-PMP improved the texture and shelf-life of the pound cake.
Optimization of Extraction Conditions for Limonin and Nomilin in Citron Seed
Jeong, Ji-Young ; Woo, Koan-Sik ; Hwang, In-Guk ; Lee, Youn-Ri ; Park, Eui Seok ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 540~544
In this study, response surface methodology was employed in order to optimize the limonin and nomilin extraction conditions from citron seed. The independent variables were extraction temperature, extraction time, and shaking velocity. The yield of limonin and nomilin increased with increased extraction temperature and time. The extraction effects on the limonin and nomilin were higher at extraction temperature (p<0.01). The predicted extraction conditions were validated through actual experiments. The predicted conditions were as follows:
of extraction temperature, 3.3 hr of extraction time, and 400.6 rpm of shaking velocity for the maximum limonin contents (353.9 mg/100 g) and
, 3.5 hr, and 399.9 rpm for the maximum nomilin contents (214.5 mg/100 g). The experimental values of limonin and nomilin contents at the predicted conditions were 338.8 and 219.5 mg/100 g, respectively. The predicted values at the optimized conditions were acceptable when compared to the experimental values.
Enhancement of Immunomodulatory Activities of Low Molecular Weight Fucoidan Isolated from Hizikia fusiforme
Ha, Ji-Hye ; Kwon, Min-Chul ; Han, Jae-Gun ; Jin, Ling ; Jeong, Hyang Suk ; Choi, Geun-Pyo ; Park, Uk-Yeon ; You, Sang-Guan ; Lee, Hyeon-Yong ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 545~550
The anticancer and immunomodulatory activities of low molecular weight (Mw 11 kDa) fucoidan isolated from Hizikia fusiforme (H. fusiforme) via the ultrasonification extraction process were assessed in this study. Low molecular weight fucoidan improved the growth of human B and T cells, up to approximately 40% as compared to the controls (untreated) and 30% for commercially available fucoidan (Mw 150 kDa). IL-6 and TNF-
were secreted from human B cells at levels of
pg/mL, respectively, and these levels were higher than the levels measured in the controls and with other high molecular weight fucoidan. It was also determined that the cytokine from human B and T cells cultivated with added fucoidan enhanced the growth of human NK cells. The fucoidan isolated from H. fusiforme showed low cytotoxicity, approximately 19%, after the addition of 1.0 mg/mL, the highest tested concentration. The growth of human lung cancer cells (A549) and human breast cancer cells (MCF-7) were inhibited by 69.8% and 83.3%, respectively. These results demonstrated that the low molecular weight fucoidan isolated from H. fusiforme has potential as a new functional food component that evidences immunomodulatory activities and anticancer activity. One of the primary positive features of this fucoidan is that low molecular weight polysaccharides can be readily handled during processing.
Physicochemical and Sensory Characterization of a Korean Traditional Rice Wine Prepared from Different Ingredients
Kim, Hye-Ryun ; Jo, Sung-Jin ; Lee, Seung-Joo ; Ahn, Byung-Hak ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 551~557
In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to
Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.
Inhibitory Effect of Bacillus subtilis Y3-7 Culture Broth on
Myoung, Kil-Sun ; Heo, Gun ; Yoon, Suck-Yong ; Shim, Jae-Jung ; Lee, Jung-Hee ; Lim, Kwang-Sei ; Huh, Chul-Sung ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 558~561
Culture broth of Bacillus subtilis Y3-7 in tryptic soy broth (TSB) isolated from Korean traditional fermented food was evaluated for the inhibition of
-glucosidase. The results of in vitro studies using the yeast
-glucosidase demonstrated that the culture broth exerted inhibitory effects on
value of 1.62 mg/mL, and functioned as a competitive inhibitor. Furthermore, the culture broth of B. subtilis Y3-7 significantly improved glucose tolerance in normal and streptozotocin-induced diabetic mice. The blood glucose levels in the mice receiving sucrose supplementation in the culture broth (1 g/kg, 2 g/kg) were measured at 48.7%, which corresponded to 22.2% of the levels measured in the control mice. These results indicated that the culture broth of B. subtilis Y3-7 in TSB might be considered as a useful compound for the preparation of functional foods for diabetic patients.
Physiological Characteristics of Bacillus spp. Isolated from Rice Straw as Cheonggukjang Starter
Lee, Shin-Ho ; Baek, Lag-Min ; Park, La-Young ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 562~567
The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.
Allergenicity of Treated Chicken Egg Whites as Determined by a Passive Cutaneous Anaphylaxis Test, Immunoblot Analysis, and a Mouse Model of Food Allergy
Kim, Hyun-Jung ; Ryu, Ju-Hyune ; Lee, Soo-Young ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 568~573
The allergenicity of treated chicken egg whites (EW) was evaluated by a passive cutaneous anaphylaxis (PCA) test, immunoblot analysis, and a mouse model of food anaphylaxis. The results of the PCA test revealed that treatment with 0.3% NaOH (w/v) decreased the antigenicity of native EW to 1/4. In addition, treatment with heat (
, 30 min) or 1% NaOH (w/v) decreased the antigenicity to 1/8 and combined treatment with 1% NaOH (w/v) and heat (
, 15 min) decreased the antigenicity to 1/32 of that of the native EW. Immunoblot analysis revealed that the density of EW protein bands decreased in response to heat treatment, and were almost not detectable following the combined treatment. Finally, the murine model of EW anaphylaxis revealed that the mean score of systemic anaphylactic symptoms in EW challenged mice was 1.85, while the mean score in mice challenged with EW that that had been subjected to the combined treatment was only 0.20. The results of this study indicate that the most effective method of reducing EW allergenicity is combined treatment with 1% NaOH (w/v) and heat (
, 15 min).
Immunomodulatory Effects of Propolis and Fermented-propolis in BALB/c Mice
Kim, Yoon-Hee ; Kwon, Hyuck-Se ; Kim, Dae-Hwan ; Park, IL-Hwan ; Park, Sang-Jae ; Shin, Hyun-Kyung ; Kim, Jin-Kyung ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 574~579
Propolis is the generic term for the resinous substance collected by honey bees from a variety of plant sources. In this study, we have assessed the immunomodulatory properties of propolis (P) and fermented-propolis (FP) in BALB/c mice. Mice were subjected to gavage once a day (for 14 days) with 50, 100, 200 mg/kg body weight P, FP, or vehicle. Lymphocytes were isolated from the spleen and mesenteric lymph nodes (MLN) and the immune cell proportions, proliferative activities, and cytokine production were evaluated. The P- and FP-administration induced similar, but differential, alterations in the percentage of immune cell populations and their biological functions, including cytokine production and NK cell cytotoxicity. The proportion of
T cells in the spleen was increased slightly in the P- and FP-administered mice as compared to the vehicle-treated mice. In MLN, the percentage of
T cells was increased significantly in the 200 mg/kg P-treated mice. The mice which were treated with P and FP evidenced significantly increased interferon-
and interleukin-4 production in concanavalin A-stimulated splenocytes, whereas the production of theses cytokines was not shown to be induced by P-treatment. In addition, NK cell activity was also increased dramatically by the administration of P and FP. Collectively, these findings showed that P and FP are wide-spectrum immunomodulators, which may modulate both innate and adaptive immune responses.
Effects of Defatted Soybean Grits on Lipid Metabolism in Rats Fed with High-fat Diet
Kim, Hyun-Jeong ; Ji, Young-Ju ; Lee, Sung-Gyu ; Choi, Jun-Hyeok ; Lee, Eun-Ju ; Jeong, Hyun-Jin ; Lee, Sam-Pin ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 580~585
The principal objective of this study was to determine the effects of defatted soybean grits (DSG) on body lipidmetabolism with 4 weeks of feeding on a high-fat diet. The rats were divided into the following 4 groups: control group (Con), control group treated with 20% DSG (C20D), high-fat group (HF), and high-fat group treated with 20% DSG (HF20D). The plasma total cholesterol and LDL-cholesterol concentrations were significantly lower in the HF20D group than in the HF group. On the other hand, the DSG supplement resulted in a significant increase in plasma HDL-cholesterol levels. The DSG supplement reduced the hepatic total lipid, total cholesterol, and triglyceride contents as compared to what was observed in the HF diet groups. In addition, the fecal total cholesterol and triglyceride contents increased in the DSG treatment groups. The hepatic HMG-CoA reductase activities were demonstrated to be significantly lower in the HF20D group than in the HF group. These results showed that the DSG powder lowered plasma cholesterol levels, tissue lipid contents, and cholesterol accumulation in the rats.
Analysis of Nutritional Components and Evaluation of Functional Activities of Sasa borealis Leaf Tea
Jeong, Chang-Ho ; Choi, Sung-Gil ; Heo, Ho-Jin ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 586~592
In this study, the nutritional components and functional activities of Sasa borealis leaf tea were evaluated. The proximate compositions were as follows; moisture 5.68%, crude protein 16.38%, crude fat 4.68%, nitrogen free extracts 32.37%, crude fiber 32.36%, and ash 8.53%, respectively. The mineral elements were as follows: K 2,133.83, Ca 1,144.09 and P 543.00 mg%, respectively. The amino acid contents of the Sasa borealis leaf tea were very rich in proline (1,275.26 mg/100 g) and deficient in cystine (71.49 mg/100 g). The major fatty acid components were linoleic acid (50.52%), palmitic acid (18.52%), and oleic acid (14.16%). Finally, based on our sensory evaluations, the
extracted Sasa borealis leaf tea evidenced the best overall quality. The contents of total phenol and total flavonoids of the 80% methanol and hot water extracts were 15.09, 7.69 mg/g and 12.03, 6.12 mg/g, respectively. The DPPH and
radical scavenging activities of the 80% methanol extract from Sasa borealis leaf tea were 86.87% and 83.85% at a concentration of 1.25 mg/mL. The 80% methanol and hot water extracts evidenced reducing power and inhibitory effects against acetylcholinesterase in a dose-dependent manner.
Isolation and Elucidation of Specific RNAs by Treatment of Rhus verniciflua Stokes Extract to U937 Cell
Jeong, Mi-Young ; Oh, Se-Wook ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 593~598
Differential display RT-PCR was used for screening the differentially expressed specific genes by Rhus verniciflua extract treatment to U937 cell, human leukemic monocyte. As a result, 19 clones differentially expressed were detected. Among the detected clones, one clone was confirmed to be over-expressed by R. verniciflua extract treatment in Northern blot analysis. Nucleotide sequence of the clone showed 100% homology with H2A histone family member Z gene. Therefore, it is concluded that the treatment of R. verniciflua extract to U937 cell specifically induces the expression of H2A.Z gene but its role should be elucidated by future works.
Analysis of Vicamine Using High Performance Liquid Chromatography and Antioxidant Activity of Vincaminor Extract
Jung, Jong-Hee ; Back, Yu-Mi ; Lee, Kwang-Geun ;
Korean Journal of Food Science and Technology, volume 40, issue 5, 2008, Pages 599~602
Vincamine, one of the major indole alkaloids in vincaminor (Vinca minor L.) is commonly used for treating cerebrovascular diseases. The antioxidant activity of vincaminor extracts and vincamine were measured by 1.1-diphenyl-2-picrylhydrazyl (DPPH) and lipid malonaldehyde (MA) assay. Vincaminor leaves were pulverized and extracted with various solvents such as water, methanol, and ethanol. The antioxidant activities of the extracts varied in accordance with solvents and assays. In DPPH assay, the water extract showed the highest antioxidant activity. In lipid MA assay, However, the ethanol extract inhibited MA formation from cod liver oil by 82% at the level of 5,000
. Vincamine in the extract was analyzed by high-performance liquid chromatogram and the concentration of vincamine was 0.419