Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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
Monitoring of Veterinary Medicine Residues in Honey
Kang, Eun-Gui ; Jung, Yung-Hyeun ; Jung, Ji-Hye ; Kim, Mi-Ran ; Lee, Kyung-Jin ; Jung, Jin-Joo ; Park, Jong-Seok ; Bahn, Kyeong-Nyeo ; Jang, Young-Mi ; Kang, Chan-Soon ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 643~647
This research was carried out to investigate residues of neomycin, streptomycin, dihydrostreptomycin, amitraz, 2,4-dimethylaniline (one of amitraz's metabolites), and coumaphos in honey in order to intensively control their use following the establishment of Korean maximum residue limits (MRLs) for veterinary drugs in honey in 2007. To monitor for residues, 110 honeys and food products with honey were collected and analyzed. The collected honeys included acasia, mixed flower, chestnut, rape flower, jujube, and native types. Neomycin, streptomycin, dihydrostreptomycin, oxytetracycline, and amitraz were not detected among samples. Coumaphos was found in the Korean acasia honey at 0.02 mg/kg, but its concentration was under the MRL (0.1 mg/kg) for coumaphos. According to the results, there were no violations of the Korean MRLs of veterinary drugs in honey.
Detection of Different Ratios of Gamma-irradiated Turmeric by Photostimulated Luminescence and Thermoluminescence
Lee, Ji-Ae ; Chung, Hyung-Wook ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 648~652
This study was performed to investigate PSL and TL characteristics for the detection of different ratios of gamma-irradiated turmeric. It was possible to determine PSL and TL of 1- and 10-kGy irradiated turmeric. The TL ratios (
) of non-irradiated samples were lower than 0.001, while those of irradiated samples were higher than 0.355. In the PSL results, blended samples containing irradiated ingredients showed intermediate values for a 1% blending rate. Furthermore, TL analysis of blended samples seems to offer a promising method for irradiation identification by TL glow curve form and temperature range. The 1- and 10-kGy irradiated samples were able to be detected above a 4% blending rate. However, the TL ratio appeared as a threshold value below 0.1 for irradiated samples. Overall, TL analysis identified 4% blended samples containing gamma-irradiated turmeric.
Monitoring of Veterinary Drug Residues in Foods Produced in Korea
Kim, Hee-Yun ; Chung, So-Young ; Choi, Sun-Hee ; Lee, Jin-Sook ; Choi, In-Sun ; Cho, Min-Ja ; Shin, Min-Su ; Song, Jae-Sang ; Choi, Jae-Chun ; Park, Hee-Ok ; Ha, Sang-Chul ; Shin, Il-Shik ; Seo, Eun-Chae ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 653~663
This study was conducted to monitor residues of 10 veterinary drugs in food products. Various veterinary drugs were examined including enrofloxacin, ciprofloxacin, norfloxacin, oxolinic acid, amoxicillin, ampicillin, oxytetracycline, tetracycline, chlortetracycline, and doxycycline in beef, pork, egg, chicken, eel, flatfish, and rockfish obtained from 6 different regions (Seoul, Incheon, Daejeon, Gwangju, Daegu, Busan). Residues were detected in 21 (6.5%) samples out of 321 samples. In particular, 2 (1.0%) livestock samples had detected residues among 203 products, and 19 (16.1%) aquaculture samples had residues detected among 118 products. The most frequently detected drug residues in aquaculture products were oxytetracycline and amoxicillin, but the levels were mostly below the MRL (Maximum Residue Limit). In only one flatfish sample, amoxicillin was found at a level higher than the MRL (0.05 mg/kg). In livestock products, residues of most veterinary drugs were not detected. But enrofloxacin was detected in 2 chicken (Korean name: Ogolgae) samples at a higher level than the MRL (0.1 mg/kg as the sum of ciprofloxacin).
Monitoring of Residual Pesticides in Agricultural Products by LC/MS/MS
Kim, Mi-Ok ; Hwang, Hye-Shin ; Lim, Moo-Song ; Hong, Jee-Eun ; Kim, Soon-Sun ; Do, Jung-Ah ; Choi, Dong-Mi ; Cho, Dae-Hyun ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 664~675
This survey was carried out to estimate pesticide residue levels in commercial agricultural products in the year 2009. Residues were examined in 16 commodities (rice, foxtail millet, buckwheat, kidney beans, peanuts, sesame, oranges, grapefruit, kiwifruit, spinach, perilla leaves, leeks, garlic stem, garlic, ginger, and oak mushroom) collected from 22 provinces in Korea. Analyses were performed by multi-methods capable of detecting up to 60 pesticides by LC/MS/MS. A total of 510 samples were collected and analyzed. Of the samples, 96.1% contained no detectable pesticide residues. Detectable residues at or below the MRLs were found in 3.5% of the samples. However, in 0.4% of the samples (spinach and leeks), residue (ethaboxam and fluquinconazole) levels exceeded the MRLs. Furthermore, intake assessments of 7 kinds of pesticide residues were carried out, excluding those exceeding the MRLs. The results showed that the ratios of EDI (estimated daily intake) to ADI (acceptable daily intake) were 0.0001-0.0006%, which indicates that the detected pesticide residues were in a safe range. It is concluded that residual pesticides in agricultural products are properly controlled in Korea.
Analysis of Melamine in Melamine-added Foods Using Mass Spectrometry-based Electronic Nose
Hong, Eun-Jeung ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 676~681
Melamine has been used to increase the protein contents of powdered foods by adding a nitrogen source. Samples were prepared by blending melamine with powdered products such as powdered milk and coffee whitener. Melamine was added at ratios of 100:0, 80:20, 50:50, 30:70, and 0:100 (w/w), respectively. A Mass Spectrometry-based Electronic Nose and DFA (discriminant function analysis) were used to determine the amount of melamine. The electronic nose results were completely separated by the mixing ratios of melamine.
Effect of Coating Material and Storage Temperature on the Quality Characteristics of Lentinus edodes Mushroom (Chamgsongi)
Bae, In-Young ; Lee, Yoo-Jin ; Kim, Eun-Suh ; Lee, Su-Yong ; Park, Hyuk-Gu ; Lee, Hyeon-Gyu ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 682~687
The effects of various coating materials (alginate, 0.3%; xanthan gum, 0.05%; chitosan, 0.8%) and storage temperatures (4, 12,
) on the shelf-life of Lentinus edodes mushroom were investigated in terms of weight loss, color, polyphenoloxidase (PPO) activity, and texture profiles. Out of the three coating materials tested in this study, chitosan was effective in maintaining the color, PPO activity, and texture of the mushrooms during storage for 6 days at
. Moreover, when stored at 4, 12, and
for 6 days, the chitosan spray-coated mushrooms stored at
had higher Lvalues and lower
. Also, lower temperature storage inhibited PPO activity in the mushrooms and prevented the loss of textural properties during storage. Therefore, the shelf-life of Lentinus edodes mushroom can be further extended two-fold by spray-coating with chitosan and storing at a lower temperature (
Effects of Molecular Weight and Chitosan Concentration on GABA (
-Aminobutyric Acid) Contents of Germinated Brown Rice
Ko, Jung-A ; Kim, Kyoung-Ok ; Park, Hyun-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 688~692
The aim of this study was to investigate the effects of molecular weight and concentrations of chitosan on the germination of brown rice. Brown rice was germinated at
for three days in various chitosan solutions. The germination rate of the brown rice increased with increasing concentrations of chitosan solution, and was higher in the chitosan solution than in water. GABA content increased with increasing germination time and chitosan solution concentration. As the molecular weight of the chitosan decreased, germination rate and GABA content increased in the brown rice. The GABA content of germinated brown rice using low molecular weight chitosan A in a 100 ppm solution was 5145.5 nmole/g. This is approximately a five times higher value than that of the water-germinated brown rice. Texture properties were enhanced in all the germinated brown rice samples in chitosan solution compared to the brown rice germinated in water. These results indicate that chitosan solution treatment can increase germination rate and GABA synthesis activity in brown rice during germination, and can also improve the texture properties of brown rice.
Antioxidant Components and Antioxidant Activities of Methanolic Extract from Adzuki Beans (Vigna angularis var. nipponensis)
Woo, Koan-Sik ; Song, Seuk-Bo ; Ko, Jee-Yeon ; Seo, Myung-Chul ; Lee, Jae-Saeng ; Kang, Jong-Rae ; Oh, Byeong-Geun ; Nam, Min-Hee ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 693~698
In this study, the antioxidant compounds and antioxidant activities of adzuki beans were measured to evaluate their functional properties and to compare them to Daepung and Taekwang. Proximate compositions and mineral contents of the various adzuki beans were not significantly different. A high level of dietary fiber (14.81%) was found in Chilbopat. The extraction yields of Daepung and Taekwang were 38.70 and 34.61%, respectively; however the yields of the various adzuki beans were lower at 13.78-20.76%. The total polyphenol and flavonoid content of the various adzuki beans were 19.00-34.75 and 12.97-28.95 mg/g, respectively (Daepung: 14.40 and 3.96 mg/g, Taekwang: 10.7 and 2.61 mg/g). High levels of polyphenols (34.75 mg/g) and flavonoids (28.95 mg/g) were found in Miryang 6. The total anthocyanin and proanthocyanidin contents of the various adzuki beans ranged from 5.89-23.77 and 1.83-3.29 mg/g, respectively. A high level of total tocopherol content (7.66 mg/100 g) was found in Yungum-pat. High levels of ABTS radical (2.44 mg TEAC/mg extract residue) and DPPH radical scavenging activities (4.46 mg TEAC/mg extract residue) were found in Miryang 6. A significant correlation was also noted between free radical scavenging activity and polyphenolic compound content. The results of this study suggest that notable antioxidant activities in various adzuki beans could have significant health benefits.
Rancidity Analysis of Rapeseed Oil under Different Storage Conditions Using Mass Spectrometry-based Electronic Nose
Hong, Eun-Jeung ; Lim, Chae-Lan ; Son, Hee-Jin ; Choi, Jin-Young ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 699~704
Rapeseed oil was stored under different conditions such as in the dark, with UV treatment, and with prooxidantscytochrome C and copper ion. The rapeseed oils stored at different temperatures were analyzed by a mass spectrometrybased electronic nose and discriminant function analysis (DFA). Volatile components in the rapeseed oil increased with storage time, and the discriminant function first score (DF1) moved from a positive position to a negative position as storage time increased. Changes in DF1 were higher under UV treatment than under the dark condition (DF1:
=0.9481, F=307.03). The different DF1 values (F1) under the dark condition were 0.099, 0.187, and 0.278 as storage temperature increased. The different values under UV treatment were 0.554, 0.588, and 0.542, as storage temperature increased from 4 to
. As concentrations of prooxidants copper ion and cytochrome C increased, amounts of volatile components also increased. These were confirmed by DFA. Furthermore, changes in responses at each ion fragment agreed with reported results for GC/MS, which formed after rancidity of the oil, including pentane, pentanal, 1-pentanol, hexanal, n-octane, 2-hexenal, heptanal, 2-heptenal, decane, 2-octenal, undecane, and dodecane.
Effects of Mulberry Leaf Powder on Physicochemical Properties of Bread Dough
Kim, Young-Ho ; Cho, Nam-Ji ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 705~713
This study was carried out to investigate the physicochemical properties of bread dough with added mulberry leaf powder. The crude protein, fiber and ash contents of the mulberry leaf powder were 21.25%, 7.70% and 9.27% respectively. The mulberry leaf-mixed powder showed low lightness and redness values and high yellowness. Farinograph water absorption increased as the mulberry leaf powder content increased. Both arrival and development times of the mulberry leaf powder-added dough were longer than those of wheat flour dough. As the mulberry leaf powder content increased, the degree of weakness increased. Maximum viscosity by amylograph analysis increased gradually with the addition of mulberry leaf powder, while gelatinization temperature was not affected. Degree of extension decreased as shown in extensograph analysis with increasing content of mulberry leaf powder.
Quality Characteristics of Dried Noodles Prepared by Adding Hericium erinaceum Powder and Extract
Oh, Bong-Yun ; Lee, You-Seok ; Kim, Young-Ok ; Kang, Jeong-Hwa ; Jung, Kyung-Ju ; Park, Jang-Hyun ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 714~720
This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at
, viscosity at
after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder.
Quality Evaluation of Juanbyeo as Aseptic-packaged Cooked Rice
Oh, Sea-Kwan ; Kim, Dae-Jung ; Cheun, A-Reum ; Yoon, Mi-Ra ; Hong, Ha-Cheol ; Choi, Im-Soo ; Oh, Yea-Jin ; Oh, Ki-Back ; Kim, Yeon-Kyu ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 721~726
The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.
pH, Acidity, Color, Amino Acids, Reducing Sugars, Total Sugars, and Alcohol in Puffed Millet Powder Containing Millet Takju during Fermentation
Kim, Ji-Young ; Yi, Young-Hyoun ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 727~732
The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p<0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).
Optimization of Ethanol Extraction Conditions for Antioxidants from Zizyphus jujuba Mill. Leaves Using Response Surface Methodology
Min, Dul-Lae ; Lim, Seok-Won ; Ahn, Jun-Bae ; Choi, Young-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 733~738
The leaves of Zizyphus jujuba have been used for various purposes including medicine and nutrition. In this study, the conditions for the ethanol extraction of antioxidant from Zizyphus jujuba were optimized using response surface methodology (RSM). A Box-Behnken design containing 15 experimental runs with three replicates was employed to study the effects of solvent extraction conditions such as extraction temperature (
), extraction time (min,
), and ethanol concentration (%,
) on the extraction yield of antioxidants from Zizyphus jujuba. The yields of total polyphenols and total flavonoid, and electron donating activity (EDA) were considered as response variables. The second-order polynomial model gave a satisfactory description of the experimental results showing different patterns of extraction conditions with variation in the linear, quadratic, and interaction effects of the independent variables. Based on four-dimensional RSM, one of the optimized sets of conditions was 45% ethanol,
, and an extraction time of 15 min. Under the optimal conditions, the predicted values were 177.64 mg/g dry basis, 35.99 mg/g dry basis, and 86.14% Vit.C equivalents for total polyphenols, total flavonoids, and EDA, respectively. The experimental values showed good agreements with the predicted values.
Physicochemical Characteristics and Sensory Properties of Omija Wines Fermented by Active Dry Yeast Strains
Lee, Si-Hyung ; Park, Hae-Kyung ; Kim, Myung-Hee ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 739~742
In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was
at early fermentation and changed to
at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste (
), swallowing (
), and overall acceptability (
). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.
Effect of Resistant Starch on Body Weight and Defecation in Loperamide-induced Constipated Rats
Sin, Hyun-Ju ; Kim, Kwang-Ok ; Kim, Young-Ah ; Lee, Hye-Sung ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 743~749
The present study was conducted to evaluate the effects of resistant starches (RS2, RS3) on weight change and defecation states in rats with constipation induced by loperamide. Sixty male Sprague-Dawley rats were divided into the following six groups: normal control-5% cellulose (NC), constipated-5% cellulose (CC), constipated-5% pectin (CP), constipated-5% RS2 (CR2), constipated-8% RS2 (CR2-H) and constipated-5% RS3 (CR3). The animals were fed AIN76-based experimental diets for 5 weeks. Supplementation of RS2 and RS3 resulted in significantly lower feed efficiency ratios and body weight gain as compared to cellulose supplemented group. Large intestine length was significantly longer in the resistant starch and cellulose groups than in the pectin group. Relative fecal weight to feed intake was significantly higher in the RS3 resistant starch group than in the pectin group, and the appearance of feces was similar to that of the cellulose group. Supplementation of RS3 or cellulose significantly shortened gastrointestinal transit time in the constipated rats as compared to pectin. The results of the present study demonstrated that resistant starch supplementation, especially RS3, may help in depress body weight gain and alleviate constipation through an increase of fecal weight and shortening gastrointestinal transit time in constipated animals.
Antioxidant and Skin Whitening Effects of Rhamnus yoshinoi Extracts
Seo, Eun-Jong ; Hong, Eun-Suk ; Choi, Min-Hee ; Kim, Ki-Sun ; Lee, Sung-Jun ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 750~754
The purpose of this study was to investigate the antioxidant and skin whitening effects of Rhamnus yoshinoi extracts. Rhamnus yoshinoi was extracted with 100% ethanol and water. The antioxidative and skin whitening effects of extracts were determined by in vitro assays using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and inhibitory effects against tyrosinase activity and melanogenesis in B16F1 melanoma cells. The radical scavenging activities of the Rhamnus yoshinoi extracts were tested by DPPH assay and showed high DPPH radical scavenging activities (SC50; 21.6 ppm in EtOH, 40.5 ppm in water). As for tyrosinase inhibitory activity, the Rhamnus yoshinoi ethanol extract had the highest inhibition activity (
; 256.3 ppm). In B16F1 mouse melanoma cells, the Rhamnus yoshinoi ethanol extract significantly inhibited melanin synthesis by 53.36% at the concentration of 50 ppm. These results suggest that Rhamnus yoshinoi ethanol extract has significant antioxidant activity and whitening activity.
Anti-cancer and Anti-inflammatory Effects of Mung Bean and Soybean Extracts
Imm, Jee-Young ; Kim, Seok-Joong ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 755~761
The quinone reductase (QR) inducing activities of mung bean and soybean solvent extracts were compared using murine hepatoma cells (Hepa 1c1c7). The mung bean extracts (ethylacetate and ethanol) showed higher chemoprevention index values (7.88-8.22) than those of soybean extracts (2.9-5.2) from four different cultivars. The mung bean extracts also had significantly higher inhibitory effects (47-62% at 100
/mL) than the soybean extracts (15-42% at 100
/mL) against the production of nitric oxide and prostaglandin E2 in lipopolysccharide stimulated macrophage RAW264.7 cells without cytotoxicity. Among seven recovered fractions of mung bean ethanol extract obtained by C 18 silica flash column chromatography, the most non-polar fraction exhibited the highest chemoprevention index of 10.4.
Safety Assessment of Estimated Daily Intakes of Antioxidants in Korean Using Dietary Survey Approach and Food Supply Survey Approach
Suh, Hee-Jae ; Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 762~767
This study evaluated daily intakes of BHT, BHA, and TBHQ in Korean. The daily intakes were estimated using both a dietary survey approach and food supply survey approach. In the dietary survey approach, individual dietary intake data from the Korea National Health and Nutrition Survey in 2005, as well as analytical results of BHT in 131 samples, BHA in 134 samples, and TBHQ in 104 samples, were used to assess daily intakes of the antioxidants. In the food supply survey approach, both total production amounts of BHT, BHA and TBHQ and maximum permitted levels of the antioxidants were used to calculate daily intakes. In the dietary survey results, the average daily intakes of BHT, BHA and TBHQ were 0.8, 0.5, and 0.3
/kg body weight/day, respectively, and below 0.2% of the ADI (acceptable daily intake) set by JECFA (Joint FAO/WHO Expert committee on Food Additives). In the food supply survey approach, the average daily intakes of BHT, BHA,and TBHQ were all 0.3 mg/kg body weight/day. The ratios of ADI were 97, 60, and 40%, respectively. According to these results, daily intakes of BHT, BHA, and TBHQ in Korean are lower than the ADI.
Neuronal Cell Protective Effects of Methanol Extract from Cheonggukjang Using in vitro System
Jeong, Chang-Ho ; Kwak, Ji-Hyun ; Kim, Ji-Hye ; Choi, Gwi-Nam ; Jeong, Hee-Rok ; Heo, Ho-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 6, 2010, Pages 768~772
In this study, the neuronal cell protective effects of methanol extract from cheonggukjang were evaluated. The proximate composition and total phenolics of the methanol extract were 40.95% crude protein, 22.49% crude fat, 15.99% nitrogen free extract, 7.91% moisture, 6.74% crude ash, 5.92% crude fiber, and 28.43 mg/g of total phenolics. Intracellular ROS accumulation resulting from
treatment of PC12 cells was significantly reduced when methanol extract was present in the media compared to PC12 cells treated with
only. In a cell viability assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium-bromide (MTT), the methanol extract showed protective effects against
-induced neurotoxicity, and lactate dehydrogenase (LDH) release into the medium was also inhibited. Furthermore, the inhibitory effect of the methanol extract against acetylcholinesterase was dose-dependent.