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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 44, Issue 6 - Dec 2012
Volume 44, Issue 5 - Oct 2012
Volume 44, Issue 4 - Aug 2012
Volume 44, Issue 3 - Jun 2012
Volume 44, Issue 2 - Apr 2012
Volume 44, Issue 1 - Feb 2012
Selecting the target year
Studies on the Effect of Low Winter Temperatures and Harvest Times on the Volatile Aroma Compounds in Green Teas
Ryu, Kyung-Heon ; Lee, Hye-Jin ; Park, Seung-Kook ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 383~389
DOI : 10.9721/KJFST.2012.44.4.383
Green tea leaves grown in Jeju island were harvested at different times in 2010 and 2011. Green teas harvested in 2010 experienced higher effective accumulative temperature than green teas harvested in 2011. The free and bound volatile compounds in green tea were analyzed using headspace-solid phase microextraction gas chromatography (GC) and GC-mass spectrometry. All green teas contained the 6 major volatile compounds
-methylbutanal, pentanal, (E)-2-hexen-1-ol,
-linalool, geraniol and
-farnesene. After enzyme treatment, (Z)-3-hexen-1-ol, benzaldehyde, (Z)-3-hexenyl acetate,
-linalool and geraniol were increased in all green teas. (Z)-3-hexen-1-ol increased significantly in green tea harvested in 2010, and benzaldehyde increased widely in green tea harvested in 2011. However, the total volatile compounds in green teas harvested in 2011 were remarkably decreased in comparison to harvested in 2010. It was confirmed that free and bound volatile compounds in green tea are affected by low winter temperatures.
Analysis of Diarrhetic Shellfish Poisoning Toxins by Liquid Chromatography-electrospray Ionization Mass Spectrometry
Kim, Su-Un ; Yuk, Dong-Hyun ; Park, Young-Ae ; Kim, Jin-Ah ; Park, Ae-Sook ; Kim, Yun-Chun ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 390~392
DOI : 10.9721/KJFST.2012.44.4.390
Diarrhetic shellfish poisoning toxins were investigated by liquid chromatography-electrospray ionization mass spectrometry (LC-MS/MS). Okadaic acid (OA), Dinophysistoxin-1 (DTX1), Pectonotoxin2, (PTX2) and Yessotoxin (YTX) in bivalves were quantified. OA were found in four samples; mussel Mytilus edulis (0.001
), Oyster Crassostrea gigas (0.004 and 0.001
) and manila clam Ruditapes philippinarum (0.001
). DTX1, PTX2, and YTX were not detected from all of the samples examined.
Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods
Jeong, Hee-Rok ; Jo, Yu-Na ; Jeong, Ji-Hee ; Jin, Dong-Eun ; Song, Byung-Gi ; Jin, Young-Rok ; Kim, Man-Jo ; Lee, Uk ; Heo, Ho-Jin ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 393~400
DOI : 10.9721/KJFST.2012.44.4.393
Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as
-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others.
-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.
A Study on Stable Isotope Ratio of Circulated Honey in Korea
Cho, Yoon-Jae ; Kim, Jae-Young ; Chang, Moon-Ik ; Kang, Kyung-Mo ; Park, Yong-Chjun ; Kang, Il-Hyun ; Do, Jung-Ah ; Kwon, Ki-Sung ; Oh, Jae-Ho ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 401~410
DOI : 10.9721/KJFST.2012.44.4.401
This study examines the authenticity discrimination of the circulated honey by using stable isotope ratio methods. In the case of domestic honey, the range of
for the samples labeled as pure honey was about -27- -21‰ at the
origin, and the range of that for artificial honey was over -19‰ at the
origin. The range of
for all imported honey was over -27- -23‰ originating from the
plant. According to the nectar-source,
for domestic honey were significantly different for 6 and 5 groups, respectively. However, we could not explain the detailed relationship as well as the geographical feature of
. The difference for
in the wide range of latitude, such as between Australia and Canada, was more or less shown. However, it was difficult to find out the trends of
for imported honey versus the geographical information in the similar latitudinal country.
Effect of Extrusion Process on the Change of Components in Ginseng
Ryu, Byung-Hee ; Choi, Mi-Jung ; Chung, Koo-Chun ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 411~416
DOI : 10.9721/KJFST.2012.44.4.411
This study was carried out to investigate the effects of the extrusion process on the change of components in ginseng. The extraction yields from ginseng by distilled water extraction were highest in the extruded ginsengs, whereas it was lowest in the white ginseng. The contents of crude saponin were highest in the extruded ginseng, and they increased as the extrusion temperature was raised. The total contents of 11 kinds of ginsenosides increased in the order of red, white and extruded ginsengs. In particular, red ginseng showed higher contents of Rg1, Rg3 and Rb2, whereas Re was highest in white ginseng. In addition, the contents of Rg2, Rh1, Rh2 and Rg3 in the extruded white ginseng became higher. Free sugar contents were greatest in red ginseng. However, they were lowest in the extruded ginseng. White ginseng had a greater L value, whereas extruded ginseng demonstrated higher a and b values. In conclusion, the extraction yields, the contents of saponin, and ginsenoside-Rg2, Rh1, Rh2 and Rg3 were increased through the extrusion process.
Physicochemical and Sensory Characteristics of Makgeolli with Pomegranate (Punica granatum L.) Juice Concentrate Added
Kim, Bong-Hee ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 417~421
DOI : 10.9721/KJFST.2012.44.4.417
The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.
Quality Properties of Giant Squid (Dosidicus gigas) Surimi-Based Product Manufactured with Amorphophallus konjac Flour
Choi, Seung-Hwa ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 422~427
DOI : 10.9721/KJFST.2012.44.4.422
A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.
Cognitive-enhancing Effects of a Fermented Milk Product, LHFM on Scopolamine-induced Amnesia
Jeon, Yong-Jin ; Kim, Jun-Hyeong ; Lee, Myong-Jae ; Jeon, Woo-Jin ; Lee, Seung-Hun ; Yeon, Seung-Woo ; Kang, Jae-Hoon ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 428~433
DOI : 10.9721/KJFST.2012.44.4.428
Probiotics and their products, such as yogurt and cheese have been widely consumed in many countries with proven health benefits including anti-microbial activity and anti-diarrheal activity. LHFM (Lactobacillus helveticus - fermented milk) is a processed skim milk powder, fermented by a probiotics, L. helveticus IDCC3801. In the present study, we aimed to investigate the neuroprotective effects and the cognitive improvements of LHFM. LHFM itself did not show any cytotoxicity to the human neuroblastoma cell line, SH-SY5Y; however, it dose-dependently protected against glutamate-induced neuronal cell death. LHFM also attenuated scopolamine-induced memory deficit in Y-maze and Morris-water maze. In the analysis of hippocampus after a behavior test, LHFM significantly increased the acetylcholine level and also inhibited acetylcholine esterase activity. Therefore, the raised acetylcholine release partially contributes to the improvement of learning and memory by a treatment with LHFM. These results suggest that LHFM is an effective material for prevention or improvement of cognitive impairments caused by neuronal cell damage and central cholinergic dysfunction.
Improvement of Skin Moisture Capacity through Dietary Beauty Supplement Containing Ceramides Derived from Rice
Kim, Tae-Su ; Lee, Sung-Pyo ; Park, So-I ; Yang, Woong-Suk ; Kang, Myung-Hwa ; Murai, Hiromichi ; Okada, Tadashi ; Lee, Jae-Hwan ; Park, Il-Bum ; Park, Hyun-Jun ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 434~440
DOI : 10.9721/KJFST.2012.44.4.434
A placebo-controlled double-blind ingestion study of a beauty supplement containing rice-derived ceramide was performed. Thirty three subjects who always tended to have rough skin due to dryness participated in the study. Dermatological diagnosis by physicians showed that the supplement significantly improved dryness and itching of the skin. On measurement of water content in the skin, the supplement was shown to significantly increase water content in the skin. On microscopic three-dimensional analysis of the epidermis, the supplement was shown to improve smoothness, exfoliation, and short-term ingestion of the supplement containing rice derived ceramide, which is very effective as skin beautifying food.
Chemical Properties and DPPH Radical Scavenging Ability of Sword Bean (Canavalia gladiata) Extract
Kim, Jong-Pil ; Yang, Yong-Shik ; Kim, Jin-Hee ; Lee, Hyang-Hee ; Kim, Eun-Sun ; Moon, Yong-Woon ; Kim, Jin-Young ; Chung, Jae-Keun ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 441~446
DOI : 10.9721/KJFST.2012.44.4.441
We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity (
, 50% scavenging concentration) of SWB was 13.1
, whereas that of positive control (
-tocopherol) was 8.3
A Comparative Study of GABA, Glutamate Contents, Acetylcholinesterase Inhibition and Antiradical Activity of the Methanolic Extracts from 10 Edible Plants
Jung, Yeon-Seop ; Park, Sung-Jin ; Kim, Ji-Eun ; Yang, Seun-Ah ; Park, Jung-Hyun ; Kim, Jung-Hyun ; Jhee, Kwang-Hwan ; Lee, Sam-Pin ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 447~451
DOI : 10.9721/KJFST.2012.44.4.447
In order to investigate the efficacies for cognitive function of edible plants, we measured the inhibitory effects of acetylcholinesterase(AChE) activity, radical scavenging activities, and the contents of GABA and glutamate in the plant extracts. Among the plant extracts, Schizandra chinensis contained the highest GABA 14.8 mg/g and the extracts of Cnidium officinale and Polygonum multiflorum also had a relatively high GABA. On the other hand, plant extracts except, Acorus gramineus, showed similar glutamate contents. S. chinensis, Hovenia dulcis, Thuja orientalis, and Eleutherococcus senticosus exhibited high inhibition against AChE activities at about 18-33% at 1 mg/mL. In addition, strong radical scavenging activities were also detected in those extracts which showed high AChE inhibition. Taken together, H. dulcis, T. orientalis, E. senticosus, and S. chinensis could be effective resources for enhancing cognitive function. Further, it was suggested that the AChE inhibitory activities of plant extracts might be related to antioxidative activity.
Resveratrol Induces Apoptosis through PI3K/Akt and p53 Signal Pathway in MDA-MB-231 Breast Cancer Cells
Kwon, Jung-Ki ; Park, Young-Seok ; Park, Byung-Kwon ; Kim, Byeong-Soo ; Kim, Sang-Ki ; Jung, Ji-Youn ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 452~459
DOI : 10.9721/KJFST.2012.44.4.452
This study was conducted in order to investigate the effect of resveratrol on the induction of apoptosis in MDA-MB-231 breast cancer cells. The result of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl terazolium bromide (MTT) assay shows that cell viability significantly decreased in a dose and time-dependent manner. 4`,6-diamidino-2-phenylindole (DAPI) staining shows significantly increased chromatin condensation in a dose and time-dependent manner. Resveratrol increased the expression of p53, cleaved-caspase-3, and cleaved-caspase-9, whereas the expression of PI3K/Akt decreased in a time-dependent manner. We investigated the in vivo tumor growth inhibitory effect of resveratrol. Tumor volume was significantly decreased in the 50 mg/kg resveratrol-administration group compared to the control group. In the 50 mg/kg treated group. Apoptosis cells were frequently observed by terminal deoxynucleotidyl transferase mediated dUTP nick end labeling (TUNEL) assay. Immunohistochemistry staining shows increased the expression of p53, cytochrome-C, and cleaved-caspase-3 in the 50 mg/kg treated group. These results indicate that resveratrol induced apoptosis through PI3K/Akt and p53 signal pathway in MDA-MB-231 cell.
Effect of Enzymatic Deacetylation of T-2 Toxin on the Analysis of T-2 and HT-2 Toxins in Corn and Brown Rice
Lee, Su-Jin ; Ha, Sang-Do ; Chun, Hyang-Sook ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 460~466
DOI : 10.9721/KJFST.2012.44.4.460
Through an analysis of T-2 and HT-2 toxins in corn and brown rice, the effect of enzymatic deacetylation of T-2 toxin on HT-2 toxin was investigated. Gas chromatography (GC) with electron capture detection and high-performance liquid chromatography (HPLC) with fluorescence detection were used for quantitative determination. T-2 toxin was converted into HT-2 (84-86%) within 15 min in the presence of crude protein extracts from corn and brown rice. The absence of T-2 conversion was observed for autoclaved samples, in which the enzymes were inactivated. When phosphate buffered saline, followed by methanol, was used as the extraction solvent, recoveries of T-2 toxin spiked at 50 and 200
were from 60 to 87%, whereas those of HT-2 in the autoclaved samples were 0%. In non-autoclaved samples, recoveries of HT-2 were 37-66%, whereas those of T-2 were negligible. However, the conversion of T-2 into HT-2 was not observed when samples were extracted by methanol/water.
Evaluation of the Bactericidal Activity of Electrolyzed Water against Salmonella Typhimurium and Staphylococcus aureus on Perilla Leaves
Kim, Se-Ri ; Ryu, Kyoung-Yul ; Lee, Myoung-Hee ; Jung, Chan-Sik ; Yoon, Yo-Han ; Shim, Won-Bo ; Kim, Ju-Hee ; Kim, Byung-Seok ; Yoo, Soon-Young ; Kim, Doo-Ho ; Yun, Jong-Chul ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 467~471
DOI : 10.9721/KJFST.2012.44.4.467
This study was conducted to evaluate the bactericidal activity of weakly alkalic electrolyzed water (WEW) against Salmonella Typhimurium and Staphylococcus aureus on perilla leaves. The influences of organic matter, inform of bovine serum, and the ratio of WEW to perilla leaves on bactericidal activity of WEW were also examined. Treatment of these organisms with 25, 50, 75, and 100 ppm WEW was performed for 1 min, 3 min and 5 min, respectively. Higher bactericidal activity was observed after a treatment with 100 ppm WEW compared to a treatment with 25 ppm WEW by 0.7
. The bactericidal activity of WEW also decreased with increasing bovine serum concentration. At the ratio of 10:1 (WEW: perilla leave), levels of Salmonella Typhimurium and Staphylococcus aureus were only reduced by 0.57 and 0.79
, respectively. It is suggested that the removal of organic debris prior to application of sanitizers and treatment above the ratio of 25:1 (WEW: perilla leave) is needed in order to improve WEW activity.
Evaluation of Thermally Oxidized Soybean Oil Using Carbon Nanotube Sensor
Lee, Eun-Ji ; Lim, Seung-Yong ; Fai, Vincent Lau Chun ; Ju, Byeong-Kwon ; Oh, Sang-Suk ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 472~477
DOI : 10.9721/KJFST.2012.44.4.472
As people are being exposed to many types of fast food, rancid oil is a factor affecting public health. Monitoring of rancidity in frying oils needs to be done adequately. The chemical methods that are currently used require long periods of time and expertise. The development of a device that quickly and easily measures rancidity would be helpful to manage rancidity in frying oils adequately. Due to the fact that carbon nanotube (CNT) is sensitive to acid value, we used CNT as a sensing material for detecting oil rancidity. Polyethylenimine (PEI) was coated on CNT for stable measurements. Experiments were conducted at
after samples were cooled from
. The results showed a strong correlation between acid values and resistances using CNT sensors. As the acid value of oils increased, the resistance of CNT sensors increased. Development of sensors using CNT may make it possible to determine the rancidity of frying oils in real-time and on site.
Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation
Cho, Sun-Kyung ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 478~483
DOI : 10.9721/KJFST.2012.44.4.478
In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.
Discrimination of Geographical Origin for Scutellaria baicalensis Using Energy Dispersive X-ray Fluorescence Spectrometer
Moon, Ji-Young ; Lee, Ye-Ji ; Kang, Jung-Mi ; Cho, Soon-Jun ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 484~487
DOI : 10.9721/KJFST.2012.44.4.484
A discrimination technique for domestic and imported Scutellaria baicalensis was developed using an energy dispersive X-ray fluorescence spectrometer (ED-XRF). Mineral content ratios, of a total of 43 species, including P, S, Cl, K, Ca, Mn, Fe, Cu, and Zn, were measured among 204 samples. Macro element content ratios and trace element content ratios were determined using the standardless fundamental parameters (SLFP) analysis. Inorganic element ratios of P, S, K, Ca, Cl, Mn, and Fe were significantly different between domestic and imported samples. The result from the canonical discriminant analysis showed that the accuracy of geographical origin discrimination was 95.15%; the correlation coefficient was 0.888. It was concluded that this technique could be used as a useful method in discriminating the geographical origins between domestic and imported Scutellaria baicalensis.
Identification of Microorganisms, Cladosporium sp. and Sterigmatomyces sp., Proliferated on the Surface of Traditional Soy Sauce, and the Effect of NaCl Concentration on Their Enzymatic Activity
Lee, Nam-Keun ; Ryu, Young-Jun ; Yeo, In-Cheol ; Park, Sung-Joon ; Kwon, Ki-Ok ; Cha, Chang-Jun ; Hahm, Young-Tae ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 488~492
DOI : 10.9721/KJFST.2012.44.4.488
Two strains, traditionally referred to as rock flower (Bawhi-kot) and buckwheat flower (Memil-kot or Chile-Kot), were isolated from stored traditional soy sauce and were identified by using the 18S ITS1/4 region sequences. The rock flower strain showed 99% of similarity with Cladosporium sp. and buckwheat flower strain was 99% identical with yeast Sterigmatomyces halophilus. Both strains were tentatively named Cladosporium sp. NK1 and Sterigmatomyces halophilus NK2, respectively. The optimal growth pHs and temperatures of both strains in a YPD broth medium were in the range of pH 5.0 to 7.0 and 22 to
. Both strains were able to grow in more than 20% of NaCl. In the enzyme activity assay, high protease activity of Cladosporium sp. NK1 and S. halophilus NK2 were obtained in YPD containing 10% of NaCl. High amylase activities of both stains were in 15% and 5% of NaCl, respectively. Lipase activity was, however, not detected in both strains.
Antioxidative Activity of the n-Hexane Fractions from Spatholobus suberectus (SS), Scutellsria barbata (SB), Psoralea corylifolia (PC), Curcuma zedoaria (CZ), Schisandra chinensis (SC), and Corydalis turtschaninovii (CT)
Choi, Eun-Jeong ; Kim, Se-Hun ; Shim, Sang-Hee ; Chung, Hyun-Jung ; Bang, Woo-Suk ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 493~497
DOI : 10.9721/KJFST.2012.44.4.493
The objective of this study was carried out in order to evaluate the antioxidative activities of n-hexane fractions from medicinal herbs. Certain parts from 6 species of edible and medicinal herbs were extracted with methanol. Radical scavenging activity of the n-hexane fractions against DPPH and ABTS radicals were observed to be high in Psoralea corylifolia, and Scutellsria barbata; it also significantly increased (p<0.05). For a comparison of the effect of various concentration of fractions, as the concentration of treatment increased, the antioxidative effects on radical scavenging activity also oncreased; yet it was not significant. The antioxidative effect of medicinal plants was dependent on the concentration but was not significant. Therefore, these results indicate that edible wild plants, such as Psoralea corylifolia, and Scutellsria barbata may be useful as potential antioxidant sources for improving the human antioxidant defense system against disease.
Curcumin Inhibits Ovalbumin-Induced Inducible Nitric Oxide Synthase Expression
Kim, Ji-Soo ; Ahn, Hee-Jin ; Shin, Hwa-Jeong ; Gu, Gyo-Jeong ; Eum, Sang-Hoon ; Lee, Chung-Ho ; Min, In-Soon ; Youn, Hyung-Sun ;
Korean Journal of Food Science and Technology, volume 44, issue 4, 2012, Pages 498~501
DOI : 10.9721/KJFST.2012.44.4.498
Egg allergy has been reported as the most prevalent food hypersensitivity among children. One of the major egg allergens is ovalbumin (OVA). OVA is the major protein in the egg white, comprising 54% of its total protein content. Curcumin isolated from Curcuma longa has been used as folk remedies in order to treat many chronic diseases for many years. In the present report, we present biochemical evidence that curcumin inhibits the NF-
activation induced by OVA. Curcumin also inhibits OVA-induced iNOS expression and nitrite production. These data suggest new approaches for the development of efficient anti-allergic strategies.