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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 42, Issue 6 - Dec 2010
Volume 42, Issue 5 - Oct 2010
Volume 42, Issue 4 - Aug 2010
Volume 42, Issue 3 - Jun 2010
Volume 42, Issue 2 - Apr 2010
Volume 42, Issue 1 - Feb 2010
Selecting the target year
Determination of Benzimidazole Residues in Livestock Products
Lee, Kyung-Jin ; Kang, Young-Woon ; Kang, Eung-Ui ; Kim, Mi-Ran ; Bahn, Kyeong-Nyeo ; Jang, Young-Mi ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 515~520
This research investigated benzimidazole residues (albendazole, fenbendazole, flubendazole, thiabendazole, oxibendazole) in livestock products. A total of 270 samples of livestock products (beef, pork and chicken) were purchased from local markets in Korea. Ethyl acetate was used to extract analytes from the sample, after which ethyl acetate extracts were purified using a MCX cartridge. Analytes were detected using liquid chromatography-tandem mass spectrometry. The limit of detection was 0.01-0.04 ppb, the limit of quantification was 0.03-0.13 ppb, the linearity (
) was 0.9992-1.0000, and the recovery was 70-85%. Residues of benzimidazoles, except for fenbendazole in pork, were not found in any of the 270 livestock samples. Fenbendazole was detected in the range of 1.2 to 3.1 ppb in 12 samples of pork.
Establishment of an Analytical Method of Fluoroquinolones in Milk by HPLC
Kim, Jong-Hwa ; Hong, Se-Lyung ; Kang, Tae-Beom ; Lee, Hyun-Kyung ; Lee, Soon-Ho ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 521~526
A high-performance liquid chromatography (HPLC) method was established for the determination of fluoroquinolones in milk. Protein was removed by using trichloroacetic acid in order to increase a mean recovery of milk. The extracts were using
-X solid-phase extraction cartridge. The analytes were detected by HPLC on a
column. HPLC method with fluorescence detection system (Ex: 278 nm, Em: 456 nm) provided a high degree of sensitivity in detecting fluoroquinolones. The limits of quantitation (LOQ) and mean recoveries of fluoroquinolones were 40
/kg and 73.6-95.2% (ofloxacin), 10
/kg and 77.3-91.9% (norfloxacin), 20
/kg and 91.6-94.3% (ciprofloxacin), 10
/kg and 81.0-87.8% (enrofloxacin), 10
/kg and 71.3-81.0% (sarafloxacin), 10
/kg and 89.4-90.8% (orbifloxacin), 2
/kg and 69.4-85.5% (danofloxacin).
Volatile Compounds and Sensory Properties of Commercial Brown Rice Vinegars Fermented with and without Ethanol
Yoon, Sung-Ran ; Kim, Gui-Ran ; Lee, Ji-Hyun ; Lee, Su-Won ; Jeong, Yong-Jin ; Yeo, Soo-Hwan ; Choi, Han-Seok ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 527~532
The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.
Effects of High Hydrostatic Pressure and pH on the Reduction of Garlic Off-flavor
Lim, Chae-Lan ; Hong, Eun-Jeung ; Noh, Bong-Soo ; Choi, Won-Seok ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 533~540
Effects of pH (1.8-10.2) and time (56 sec-15 min 4 sec) at high hydrostatic pressure (500 MPa) on the reduction of volatile compounds in garlic were studied. Volatile components of garlic were obtained from the headspace, analyzed, and identified by gas chromatography (GC)-mass spectrometry and an electronic nose. Nineteen sulfur compounds were identified as major compounds in garlic, and furan, aldehydes, alcohols, and ketones were also detected. Off-flavor compounds were more effectively reduced under strong acidic conditions. As the residence time at 500 MPa increased from 56 sec to 15 min 4 sec, the total amount of volatile compounds decreased significantly. The total amount of sulfur compounds decreased about 70% compared to those of raw garlic when the garlic was soaked in buffer (pH 6.0) and treated at 500 MPa for 15 min 4 sec. A principal component analysis showed that the off-flavors of garlic were reduced by the operating time of high hydrostatic pressure as well as pH treatment. The correlation coefficient of the results between GC and the electronic nose analysis was 0.9620. Therefore, pH and high hydrostatic pressure treatment could be used as an efficient method for reducing of garlic off-flavor.
Exposure Assessment of N-nitrosamines in Foods
Jo, Cheon-Ho ; Park, Hee-Ra ; Kim, Dong-Sul ; Lee, Kwang-Ho ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 541~548
In this study, contamination levels of 7 N-nitrosamine were investigated in processed meat products (n=51), processed fish products (n=62), salted fish pickles (n=20), and beer and malt beverages (n=21) using a GC/PCI-MS/MS method. The limits of detection (LOD) of the N-nitrosamines ranged from 0.2 to 0.5
/kg. In addition, methods were used to estimate the recovery of 7 N-nitrosamines, which ranged from 84 to 112%. N-nitrosamines were detected in 89 (58%) out of 154 samples. The exposure of an entire population group to N-nitrosamines through food intake was estimated using the average body weight of the total population and average daily food consumption, to perform risk assessment based on reports of a national health and nutrition survey. The results indicated that the daily intake of N-nitrosamines over a life time was
mg/kg b.w./day. The margin of exposure (MOE) for the general population, estimated using the benchmark dose lower confidence limit 10 (
) of N-nitrosodimethylamine, was 208,939, which was found to be safe.
Development of a Flavor-Enriched Yeast Extract with a High Glutathione Content
Bae, In-Young ; Koo, Seung-Hyun ; Yoo, Hyun-Jae ; Kim, Jong-Min ; Bae, Hyun-Ah ; Jeon, Eun-Jung ; Oh, Eon ; Lee, Dae-Hee ; Hur, Byung-Serk ; Lee, Hyeon-Gyu ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 549~553
Yeast strains with good sensory properties were selected, and those yeasts were subjected to mutation to develop high glutathione producing yeasts. In addition, the antiradical activity and flavoring effect of the yeast extract were evaluated. A total of 68 strains were screened, and three strains of Saccharomyces utilis, four strains of Candida utilis, and one strain of Zygosaccharomyces rouxii were selected based on the flavoring effect. Among them, a random mutation was elicited against SEM-Y8, resulting in a high flavoring effect and growth rate. The glutathione production by SEM-Y8 increased 2.0-fold following the mutation, and the DPPH radical quenching effect of the SY8-M2-1-derived extract increased 3.2-fold compared to that of the wild type. The sensory properties of the SY8-M2-1-derived extract were better than those of garlic or onion extract in umami and mouthfulness. Thus, the SY8-M2-1 extract could be used as a functional flavoring material with improved antiradical activity.
Stability and Optimization of Crude Protease Extracted from Korean Kiwifruits
Kim, Mi-Hyun ; Rho, Jeong-Hae ; Song, Hyo-Nam ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 554~558
In the study, the protease activity of kiwifruit (Actinidia deliciosa Planch) cultivated in Korea was estimated, with specific examination of proteolytic effects on myofibrilar protein. The crude protease extract of kiwifruit was prepared in two ways; one in which the kiwifruit was homogenized with buffer followed by centrifugation, and the other were the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former had 21.23 mM/mL of protease activity, which corresponded to 112.28 mM/g kiwifruit utilized, and the latter had 11.58 mM/mL and 45.80 mM/g of kiwifruit. The crude protease extract of the kiwifruit showed high specificity for casein substrate followed by bovine serum albumin, egg white, collagen, and elastin, in order. The enzyme lost proteolytic activity in acidic conditions such as pH 2-3, and at high temperatures over
. It showed optimal activity in both pH 3.0 and pH 7.5 as well as at
for casein substrate and at
for myofibrilar protein substrate. The proteolytic activity toward casein was high with up to 0.5M salt, followed by a sharp decrease beyond this concentration. On the other hand the proteolytic activity for myofibrilar protein decreased steadily with increasing of salt concentration. Kiwifruit has been used as a for meat tenderizer for in home cooking and these results support the its tenderizing effectiveness of kiwifruit especially for Korean style marinating of meat for cooking.
Rice Protein Composite Films from Lodged Rice
Han, Youn-Jeong ; Lee, Won-Jong ; Shin, Jin-Chul ; Kim, Young-Joon ; Kim, Suk-Shin ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 559~564
This study was performed to extract rice protein from milled rice that is either lodged or unlodged, in order to prepare composite films by mixing the protein with curdlan or
-carrageenan (3:0, 2:1, 1.5:1.5, 1:2, 0:3), and to compare the physical properties of the films. In the case of rice protein/curdlan composite films, tensile strengths increased with increasing curdlan content but water vapor permeabilities decreased, while, elongations showed a maximum at a mixing ratio of 1.5:1.5. In the case of rice protein/
-carrageenan composite films, tensile strengths increased with increasing
-carrageenan content but elongations decreased, while water vapor permeabilities showed no tendency. Overall, there were no significant differences in the physical properties of composite films between lodged rice and unlodged rice.
Preparation and Its Stability of a Coenzyme Q10 Nanoemulsion by High Pressure Homogenization with Different Valve Type Conditions
Lim, Ji-Sun ; Gang, Ho-Jin ; Yoon, Sung-Woo ; Kim, Hyeong-Min ; Suk, Jong-Woo ; Kim, Do-Un ; Lim, Jae-Kag ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 565~570
A coenzyme Q10 nanoemulsion was prepared using high pressure homogenization with different valve type conditions (A, B, and C) and cycle numbers (1, 2, and 3). The particle size, transmittance, zeta potential, and coenzyme Q10 content of the prepared coenzyme Q10 nanoemulsion were measured. The stability of the prepared coenzyme Q10 nanoemulsion was evaluated on heating (
), freezing (
), and different pH (2-10) conditions. Also, the prepared coenzyme Q10 nanoemulsion was stored at different temperatures of 4, 25, and
for 12 weeks to evaluate its storage stability. In this study, the optimal conditions of high pressure homogenization for the preparation of a coenzyme Q10 nanoemulsion were identified to be 150 MPa, C valve, and a cycle number of 3. The results showed that the prepared coenzyme Q10 nanoemulsion had an average particle size of 40 nm, generated no deposits or floating matter when stored at either 4 or
for 12 weeks, and displayed excellent dispersibility and transparency when processed at different pHs (4-10) or heating (
) and, freezing (
) conditions. Our results indicated that a coenzyme Q10 nanoemulsion prepared by high pressure homogenization can be used for preparing beverages in the food industry.
Antioxidant Activity and Anti-hyperglycemic Activity of Medicinal Herbal Extracts According to Extraction Methods
Jeong, Hyun-Jin ; Lee, Sung-Gyu ; Lee, Eun-Ju ; Park, Woo-Dong ; Kim, Jong-Boo ; Kim, Hyun-Jeong ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 571~577
Korean traditional medicinal herbs have been reported to possess antioxidant and anti-hyperglycemic activities. We tested the antioxidant and anti-hyperglycemic activities of 6 kinds of medicinal herbs: Angelica gigas N., Poria cocos, Mori radicis Cortex, Mori folium, Aralia elata Cortex, and Panax ginseng, prepared as hot water, ethanol, and sonication extracts. The antioxidant activities of the extracts were examined by performing total polyphenol, total flavonoid, and
-picrylhydrazyl (DPPH) assays. For M. folium, the ethanol extract showed the strongest effects in DPPH radical scavenging activity among the three extraction methods. In addition, sonication extracts of M. radicis Cortex and M. folium showed the highest inhibitory activities for
-glucosidase among the different extracts. The ethanol extracts of M. folium had the highest inhibition effects against
-amylase. A direct correlation between antioxidant and anti-hyperglycemic inhibition activity was found in the ethanol and sonication extracts. From the results, it is considered that these six medicinal herbal extracts have antioxidative, anti-hyperglycemic, and correlation effects based on different extraction methods.
Current Assessment of Sodium and Potassium Intakes in Elementary and Middle School Students through School Meals
Lee, Sun-Kyu ; Chang, Eun-Jung ; Choi, Jae-Chun ; Bahn, Kyeong-Nyeo ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 578~585
The purpose of this research was to estimate dietary sodium exposure and to determine the sodium contents of school lunches in Incheon and Gangwon. In this study, we collected 1,334 samples from 8 elementary schools and 8 middle schools for 15 days. The average lunch intakes at the elementary and middle schools were
, respectively. The sodium contents of main dishes, side dishes, and desserts were
mg/100 g, and
mg/100 g, respectively. The average sodium intakes through lunch at the elementary and middle schools were
mg, and average potassium intakes were
mg, respectively. The results of this study show that sodium intake from school lunches is about 47% of the recommended daily intake (RDI, 2,000 mg per day) established by the WHO. Therefore, it is recommended that sodium exposure be continuously monitored.
Effect of Stevia rebaudiana Bertoni Leaf Extract on Antiobesity in C57BL/6J Mice
Park, Jeong-Eun ; Kee, Hee-Jin ; Cha, Youn-Soo ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 586~592
This study investigated the effects of Stevia rebaudian bertoni leaf extract on lipid profiles in C57BL/6J mice, as compared to stevioside. Fourty mice were divided into four groups: NC (normal diet and DW), HC (high fat diet and DW), HLSV (high fat diet and stevia leaf extract, 1 mL/kg/day), and HSS (high fat diet and stevioside, 1 mL/kg/day). Serum triglyceride concentrations were significantly lower in the HLSV and HSS groups than in the HC group. Epididymal fat pad weights were significantly lower in the HLSV and HSS groups than in the HC group. We also evaluated the serum and liver carnitine levels (NEC, AIAC, ASAC, TCNE) of all the groups. These results were supported by the mRNA expression of enzymes related to lipid metabolism (ACC, PPAR
, ACS, CPT-I) assessed by RT-PCR. Overall, the results show the antiobesity effects of stevia leaf extract as compared to stevioside in high fat diet induced obese mice.
Properties and Antioxidative Activities of Phenolic Acid Concentrates of Rice Bran
Jung, Eun-Hee ; Hwang, In-Kyeong ; Ha, Tae-Youl ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 593~597
This study investigated the properties and antioxidative activities of phenolic acid concentrates of rice bran. Rice bran contains bioactive substances such as phenolic compounds, which can provide health benefits as natural antioxidants. This study examined how levels of phenolic acids can be obtained efficiently through various extraction methods. The extractions of defatted rice bran were followed by using ethylacetate (RBE-I), ethylacetate after alkaline hydrolysis (RBE-II), and 80% methanol (RBE-III). For all extracts, yields (%), total polyphenol contents (TPC), various phenolic acids and antioxidative activities were estimated. RBE-II had the highest total polyphenol contents (526.72 mg/100 g rice bran) and showed high antioxidative activity (74.7%). To concentrate the phenolic acids, RBE-II was passed through Sep-pak
Vac cartridge and F1-RBE-II was collected by the elution of 50% methanol. The total phenolic content of F1-RBE-II (736.8 mg/100 g rice bran) was higher than that of RBE-II (367.1 mg/100 g rice bran), and the ratios of ferulic acid (73%) and sinapic acid (14%) increased. As RBE-II was analysed by HPLC, 6 different phenolic acids were found via chromatography, whereas F1-RBE-II showed 5 different peaks and the major phenolic acid was identified as ferulic acid. The ABTS radical scavenging activity of F1-RBE-II was the highest among the rice bran extracts. In a
-carotene-linoleic acid model system, linoleic acid oxidation was reduced by F1-RBE-II (73%) and RBE-II (35%).
Comparative Study of Electron Donating Ability, Reducing Power, Antimicrobial Activity and Inhibition of
-glucosidase by Sorghum bicolor Extracts
Sa, Yeo-Jin ; Kim, Ju-Sung ; Kim, Myeong-Ok ; Jeong, Hyun-Ju ; Yu, Chang-Yeon ; Park, Dong-Sik ; Kim, Myong-Jo ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 598~604
Electron donating ability (EDA), reducing power, total phenolic contents, total flavonoid contents, antimicrobial activity, and
-glucosidase inhibitory effects of twenty-two sorghum varieties were examined using ethanol extracts (70%, v/v). The electron donationg abilities (EDA) of Mesusu and Bulgeunjangmoksusu (94% at 10
/mL) indicated higher antioxidant activity compared to those of other varieties and standard antioxidants such as BHT (13%) and BHA (74%). The reducing power of Mesusu (
=0.71) suggested higher antioxidant activity, which was dependent on sample concentration. Bitjarususu showed the highest content of total phenolics (22.9 mg GAE/g); however, extracts from Heuinsusu exhibited the lowest content of total phenolics (16.4 mg GAE/g). Jangmoksusu showed the highest total flavonolic contents (3.5 mg QE/g), and Sigyeongsusu and Chal (GS) susu displayed the most antibacterial activity (MIC=8
/mL) against Escherichia coli. Extracts of Bulgeunjangmoksusu, Moktaksusu, and Ginjangmoksusu showed the highest
-glucosidase inhibitory effect (98%) at the concentration of 5
Effects of Chicken Treated with Hwangki-Beni Koji Sauces on ROS Generating and Scavenging Related Enzyme Activities in Rats Fed with a High Fat and High Cholesterol Diet
Kim, Jae-Won ; Kim, Soon-Dong ; Youn, Kwang-Sup ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 605~612
The dietary effects of chicken treated with Hwangki-Beni Koji sauce (HBS) on reactive oxygen species (ROS) generating and scavenging related enzyme activities in rats fed with a high-fat and high-cholesterol diet were investigated. The rats (five rats per group) were divided into a normal control diet group (NC), a high-fat and high-cholesterol diet control group (HFC), HFC plus base sauce-treated chicken supplemented diet group (HFC-BS), and a HFC plus HBStreated chicken supplemented diet group (HFC-HBS), and fed for 5 weeks. Total type T (T) and type O (O) hepatic xanthine oxidoreductase in HFC-HBS were 27.91-35.78% and 24.57-31.84% lower than those of HFC and HFC-BS, respectively. In HFC-HBS compared with HFC and HFC-BS, superoxidase dismutase activity was 62.89-64.50% higher, glutathione S-transferase activity was 19.29-25.17% higher, glutathione content was 25.11-53.30% higher, and lipid peroxide content was 20.29-24.19% lower. Therefore, chicken treated with HBS may prevent liver damage by the ROS formed from a high-fat and high -cholesterol diet.
Nutrient Composition and Physicochemical Properties of Korean Taro Flours According to Cultivars
Moon, Ji-Hye ; Kim, Ro-Sa ; Choi, Hee-Don ; Kim, Yoon-Sook ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 613~619
Three varieties of taro flours (Altoran, Josaengjong, and Jaeraejong) were analyzed to evaluate their nutrient composition and physicochemical properties. Moisture contents of the three taro cultivars varied from 5.74-10.30%. Among the three cultivars, Altoran flour had higher protein and fat contents than other cultivars. There were 17 kinds of amino acids in the three taro flours. The major fatty acids in the three taro flours were linoleic acid (46.5-51.4%), palmitic acid (21.7-25.8%), and oleic acid (12.3-18.7%), and two thirds of the total fatty acids were unsaturated fatty acids. Potassium, phosphorus, magnesium, and calcium were the most plentiful minerals in the three taro flours, and the free sugars were glucose, fructose, and sucrose. The total dietary fiber contents of the three taro flours ranged from 12.97 to 17.60%. From these results, Altoran contained a high level of dietary fiber, minerals, essential amino acids, and free sugars. Jaeraejong showed the highest water absorption index. The water soluble index of Altoran was higher than that of the other cultivars. From the differential scanning calorimeter results, the gelatinization temperatures of the three taro flours were
. The pasting temperature of the three taro flours was from 46.77 to
by rapid visco-analyzer. Among these varieties, Josaengjong had the highest peak viscosity and final viscosity, whereas Altoran had the lowest. These taro cultivars are expected to be potential material for application in taro processed foods, due to their gelatination and pasting properties.
Anti-Obesity and Hypolipidemic Activity of Taro Powder in Mice Fed with High Fat and Cholesterol Diets
Moon, Ji-Hye ; Sung, Jee-Hye ; Choi, In-Wook ; Kim, Yoon-Sook ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 620~626
This study was conducted to investigate the effects of taro powder on body weight and lipid metabolism in high fat and cholesterol fed mice. C57BL6 mice were divided into four groups; normal (normal) diet group, a high fat and cholesterol (HF) diet group, and high fat and cholesterol diet groups with 20% taro powder (HF-taro 20%) and 30% taro powder (HF-taro 30%). After 8 weeks, body weight in the HF group increased to 175% of the normal group, while those of HF-taro 20% and HF-taro 30% group decreased by 12.5 and 14% compared to the HF group. The HF-taro 20% and HF-taro 30% groups had significantly reduced epididymal adipose tissue weight. Plasma triglyceride, total cholesterol, and LDL-cholesterol concentrations were significantly higher in the HF group than those in the normal group, while their amounts were significantly diminished in the HF- taro 20% and HF- taro 30% groups. Furthermore, the leptin and insulin concentrations in blood plasma decreased significantly in the HF-taro 20% and HF-taro 30% groups. Accumulation of triglycerides and cholesterol in the liver was significantly inhibited in the HF- taro 20% and HF-taro 30% groups through liver weights, a blood analysis, and histological findings. These results suggest that taro powder may be an effective material for anti-obesity by reducing plasma triglyceride and cholesterol levels.
Allergenicity of Soybeans Depending on Their Variety
Son, Dae-Yeul ; Kim, Ye-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 627~631
The allergenicity of soybeans was analyzed using polyclonal antibodies and the blood sera of patients with soybean allergy, using fourteen different varieties of soybeans that are consumed in Korea. The study that used polyclonal antibodies having specificity for soybeans showed that while some of the fourteen varieties of soybeans contained additional protein bands indicating antigenicity, others lacked such bands, and the most antigenic protein was found in Jinpum soybeans. In comparing blood sera reactivity of four patients having soybean allergies, who had antigenicity values of 65U/ml or more according to CAP testing, the soybean varieties of Danbaek and Shinpaldal2 had the most reactivity and Daewon had the least. The result that the allergenicity of proteins in soybeans differs according to the variety of soybean, leads to the conclusion that it may be possible to reduce consumer allergic reactions to soybean products by choosing an appropriate variety of soybeans.
-aminobutyric Acid (GABA) Content in Germinated Pigmented Rice
An, Mi-Kyoung ; Ahn, Jun-Bae ; Lee, Sang-Hwa ; Lee, Kwang-Geun ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 632~636
The level of
-aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.4
2.4% and 0.23
, respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at
for 20 hr. After soaking, the samples were germinated at
for about 24 hr. GABA content was highest (293.0
) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.
Effects of Medicinal Herb Extracts on Osteoblast Differentiation and Osteoclast Formation
Im, Nam-Kyung ; Kim, Hyun-Jeong ; Kim, Mi-Jin ; Lee, Eun-Ju ; Kim, Hyuk-Il ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 42, issue 5, 2010, Pages 637~642
Bone is continuously remodeled by osteoblasts and osteoclasts. We investigated the effects of medicinal herbs, which act on bone metabolism. Fifteen kinds of medicinal herb extracts were screened for bone formation activity with osteoblastic cells, and MC3T3-E1 and bone resorption were screened with osteoclasts derived from mouse bone marrow macrophages. Among these samples, Actinidia polygama, Eucommia ulmoides Oliv., Schizonepeta tenuifolia, Sorbus commixta, and Zingiber officinale Rosc. extracts showed strong bone-forming activity accompanied with osteoblast proliferation and alkaline phosphatase activity. In addition, these extracts decreased tartrate-resistant acid phosphatase activity against osteoclast differentiation. The results indicate that these medicinal herb extracts can potentially prevent bone-related diseases such as osteoporosis by increasing osteoblast differentiation and reducing osteoclast activity.