Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 1, Issue 1 - Jun 1972
Selecting the target year
Studies on the Growthgain of Rats Fed on Rice Diet Adding Buckwheat
Lee, Hyun-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 1~4
The following is the result of feeding ad libitum the Wistar strain rats (male) divided into 4 groups-(a) casein group, (b) rice diet group, (c) diet group with a mixture of 80% rice and 20% buckwheat and (d) diet group of equal nitrogen levels of rice and buckwheat. Compared with the control group, the diet group given a mixture of 80% rice and 20% buckwheat put on weight slower, but quiker than the rest two. Particulariy after 10 days it was found to gain greater weight. Therefore, the discovery is that as proved by theory such a mixed food with a proportion of 20% buckwheat and 80% rice can improve the protein score even in the experiment of feeding animals.
Rapid Analytical Method of Nitrite and Nitrate in Fish by Ion Chromatography
오명철 ; 오창경 ; 김수현 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 1~1
Rapid analytical method was investigated to determine precursors of N-nitrosamine such an nitrite and nitrate in squid(Illex illecebrosus and Sepiell maindroni), codfish(Gadus marcrocephalus)and flatfish(Paralichthys olivaceus) by ion chromatography(IC) and colorimetric methods. Recoveries of nitrite and nitrate in fish tissues were 89∼98.7% and 94.1∼99.8% for IC, and 98.4∼103.7% and 67.7∼102.2% for colori-metric method, respectively. Using IC, nitrite was not detected and nitrate was 0.89∼1.23mg/kg, while using colorimetric method, nitrite and nitrate were NO∼0.08mg/kg and 0.3∼0.42mg/kg, respectively. Therefore, the IC method showed better recoveries, and was applicable to extract nitrite and nitrate simultaneously, and is simpler compared with colorimetric method in analyzing nitrite and nitrate from fish tissues.
일본에서의 김치 연구와 산업화 동향
Jeong, Dae-Seong ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 3~3
labelling of Chlorella Protein
Hwang, Ho-Kwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 5~8
Ordinary biological methods of evaluating protein quality are subjected to various sources of error, such as preliminary feeding, body weight of the animals, length of feeding period, endogenous nitrogen metabolism, etc. (1). Wide variations in the reported data may be partly due to this fact. The author postulated that by applying labelled protein these shortcomings may be avoided and that a balance study using nitrogen-15 would give most reliable data, uninfluenced by other factors which are unavoidable in ordinary balance studies using unlabelled nitrogen (2). However, the most important prerequisite for testing this assumption is to obtain labelled protein. As it has been known long since that chlorella contains a large amount of protein and can be easily cultured in quantity (3, 4), it was thought that labelled protein might be obtained by adding
into the culture media. In this study it has been tried to find out, therefore, whether it is possible to obtain labelled protein by incorporating
into the culture fuid and at what stage of growth the incorporation of the label into chlorella occurs.
N-Nitrosamine in Korean Beer
Seong, Nak-Ju ; Sin, Jeong-Hye ; Lee, Su-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 6~6
A total of 47 beer samples, produced in Korea. Were analyzed for their N-nitrosamine levels by gas chromatography-thermal energy analyzer. N-nitrosodimethyamine(NDMA) was detected in 35 of 47 sam-ples analyzed. The range of levels was 0∼7.2㎍/㎏ while the average was about 0.9㎎/㎏. The identity of NDMA was confirmed by mass spectrometry. Samples which were found only NDMA before nitrosation were detected to include N-nitrosopyrroidine(45㎍/㎏) and N-nitrosomorpholine(4㎍/㎏) as well as NDMA(837㎍/㎏)
The Influence of Mineral Nutrients on Growth and Alkaloid Levels in Lycopersicum esculentum
Chung, See-Ryun ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 9~16
Twenty kinds of minerel nutrient solution were prepared and supplied to the tomatoes planted in Norwegian quartz pots. These plants were cultured for nine weeks and several physiogical phenomena were observed during the growing period, and after harvest, the alkaloid contents were determined. The highest growth potential was in NS 3 group while the highest alkaloid content wasein KMg 18 group.
Studies on Heated Protein Quality Using Homoarginine Method
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 10~10
To determine the quality of heated protein, in vitro method, invluding lysine, lysionalanine, and fructose-lysine as well as homoarginine by guanidination of lysine, was assessed using heated casein with of without glucose. In vivo methods such as PER, digestibility and BV were also tried on homoarginine, lysinoalanine, fructoselysine, and lysine. The nonreactive lysine for huanidination was hardly digestive, while the non heat damaged lysine side chanis in the protein were accessible for guanidination as well as for the digestion. A linear correlation(γ=0.80) was obstained between PER and digestibility of the analysed lysine. Digestibility of homoarginine was higher that of true protein. However, in the guanidinated heated casein with glucose, digestibility of homoarginine was significantly reduced. It is suggested that the homoarginine method may mislead to over- or underestimation of the damaged protein quality.
Nutrition of Kimchi, and the Organoleptical Characteristics and Marketability in Japan
Hiramitsu Suzuki ; Shuji Motohashi ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 11~11
Effects of γ-Irradiation and Subsequent Storage on Amino Acids and Ribonucleotides of Biled-Dried Anchovy
권중호 ; 변명우 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 16~16
Amino acids and ribonucleotides were measured for boiled-dried anchovy to determine the effect of 5 kGy γ-irradiation on its quality stability during storage at ambient and cooling (5∼10℃) temperatures for 12 months in a laminated-film package(Polyethylene 10㎛). The anchovy samples contained about 55%(d.b) of total amino acids and about 1%(d.b) of free amino acids. Although there found a significant change(p<0.01) in the content of leucine and lysine immediately sfter irradiation, the overall content of toral amino acids was little changed in stored anchovy even six months after irradiation at cooling conditions. γ-Irradiation caused a significant reduction(p<0.01) in the total content of free amino acids, showing a similar tendency by storage conditions. However, the ribonucleotides. which were 12.00mg/g(d.b) in inosine-5'-monophosphate and 0.38mg/g(d.b) in guanosine-5'-monophospate, were resistant to 5kGy-irradiation. With the lapse of storage time, it was also shown that storage temperature was more influential than irradiation on the contents of amino acids and taste compounds of dried anchovy.
Degradation of Nucleotides and Their Related compounds in Sea Foods during processing and Storage -3 . Degradation of Nucleotides and Their Related compounds in Conger-eel Astroconger myriaster Muscle during Drying-
Lee, Eung-Ho ; Han, Bong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 17~24
In this paper, the degradation of nucleotides and their related compounds in conger eel muscle during sun drying was studied. The results showed that IMP was dominant in fresh conger eel, showing 75.5% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The nucleotides tended to degrade rapidly during drying, only 6.2% of IMP remained after seven day's sun drying and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that sun drying is not an effective processing method of conger eel, as far as IMP is concerned.
김치 산업화의 국제화를 위한 제품 표준화 방향 -김치 국제규격 추진경위 요약- -김치 Codex 규격 제정필요성 및 규격안-
Park, Mu Hyeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 22~22
A Study on Buchu(Leek, Aillium odorum) Kimchi-Changes in Chemical, Microbial and Sensory Properties, and Antimutagenicity of Buchu Kimchi during Fermentation
이경임 ; 정근옥 ; 이숙희 ; 서명자 ; 박건영 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 23~23
This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15℃. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5×
CFU/ml and 6.1×
CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin B₁(AFB₁)in Salmonella typhimurium TA100. The inhibition ration were 58∼69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.
A Study on the Calcium and Iron Content of the Undaria pinnatifida suringar
Rhee, Sook-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 25~31
The Undaria pinnatifida collected in the waters of Dongbaek Island were grouped into young and adult ones and calcium and iron contents of each were analyzed by parts, i.e., separately for blade, stripe, and sporophyll by potassium permanganate titration method and spectrophotometric method respectively (O-phenanthrolin used). The results showed that the blades contain higher percentage of calcium than other parts both in young and adult seaweeds and that proportionately twice as much iron is contained in the blades than in the stripes.
A Study on Wooung(Burdock, Arctium Iappa, L) Kimchi-Changes in Chemical, Microbial, Sensory Characteristics and Volatile Flavor Components in Wooung Kimchi during Fermentation
한지숙 ; 최미정 ; 이숙희 ; 박건영 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 30~30
This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15℃, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4∼7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8∼14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and β-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation
Investigation on Boron Analysis
Back, In ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 33~35
The curcumin method was adopted in this research for quantitative analysis of boron in plants. An experiment if this method is suitable to present conditions of our laboratory led us to the following conclusions. 1. In making ashes the addition of 0.5ml saturated
solution to boron
. could completely prevent it from volatilizing. 2. The soft glass ware made in Korea was unfit for this experiment because of the differences in quality. The polyethylene cup was desirable for the quantitative analysis of boron.
수출용 김치제품 개발
Gu, Yeong-Jo ; Park, Wan-Su ; An, Byeong-Hak ; Choe, Sin-Yang ; Lee, Myeong-Gi ; Jo, Dong-Uk ; Kim, Gil-Hwan ; Jo, Jae-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 35~35
A Study of the Free Amino Acids in the Plasma and Erythrocytes in the Male Adult Rats Fed with the Low Protein Diets
Lee, Hyun-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 37~50
An analysis of the free amino acid contained in the plasma and erythrocytes of the six groups of Wistar Strain male adult rats(body weight 200-300g) having fasted for sixteen hours was made by means of the HITACHI Amino Acid Autoanalyzer and the result of which was corrected with RC-24 B TOMY Micro Hematocrit Centrifuge. There was a depression of the plasma and erythrocytes free amino acid level on the noprotein diet with ad libitum feeding. But on the 20% casein diet there was an elevation in the levels of free amino acid and consequently alanine, glysine, lysine, serine and arginine level in the erythrocytes and threonine glutamic acid and taurine level in the plasma increased on the high protein diet. There was more plasma and erythrocytes free amino acid level on the 5% casein-30% fat diet than on the 5% casein-no fat diet with pair-feeding. In comparison, on the low calorie diet more free amino acids were found in plasma than in erythrocytes, but on the higher calorie diet more free amino acids were found in the erythrocytes than in the plasma. On the 20% casein-30% fat diet with pair-feeding the erythrocytes free amino acids level increased but in plasma free amino acids level decreased. Such as an opposite result was given in plasma and erythrocytes free amino acids level. In the pair-fed four groups, erythrocytes per plasma generally increased in the rate of less than 10.0 as the calorie increased. The essential amino acid per non essential amino acid generally increased in the ratio as protein level and calorie increased, and that ratio range was from 0.2 to 0.7. And essential amino acid per non essential amino acid of plasma was higher than that of erythrocytes.
Biosynthesis of L-Ascorbic Acid by Microorganisms in Kimchi Fermentation Process
최홍식 ; 유리나 ; 최현정 ; 전홍기 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 37~37
Kinchi is and important source of various vitamins, minerals, dietary fiber, organic acids and other nutrients. In order to get a basic information for developing vitamins-rich funtional kimchi, we investigated microorganisms which are capable of synthesis of vitamin C in Kimchi system. Microorganisms isolated from aliquots of kimchi were screened and cultured by using MRS or nutrient agar medium. L-Ascorbic acid produced by microorganism in medium was measured with high performance liquid chromatography. As the result, we isolated two bacteria strins N7 and N5202 preducing L-ascorbic acid from the kimchi system. Morphological and Gram staining experiment showed that N7 was Gram positive bacilli, while N5202 was Gram negative. There were also several bacteria that were considered to synthesizs erythorbic acid which is an analog of ascorbic acid. These results suggested that vitamin C-rich functional food could be developed by using the kimchi microorganisms.
Kinetic Modeling for Quality Prediction During Kimchi Fermentation
정혜경 ; 여경목 ; 김명환 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 41~41
Effects of Processing Conditions on Some Characteristics of Dongchimi Juice
김동희 ; 김우정 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 46~46
Effective method for the preparation of Dongchimi juice was developed by addition of NaCi, sucrose and bydrolytic enzymes before fermentation and addition on Dongchimi juice during fermentation. The radish was ground and suspended in water(1:1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at 25℃. The addition of 2% NaCi and 0.5∼2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 of 4.4 were added by 15% of total weight before(pH 5.4 juice)and during (pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCI, 1.0% sucrode, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.4 before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.
김치공장의 배추 절임공정 개선
Han, Eung-Su ; Seok, Mun-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 50~50
Studies on the Fermentation of Fish Protein -1. A Model Design of Fermentor-
Lee, Kang-Ho ; Choi, Ho-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 51~62
In Korea, fermented fish has been playing an important role as a preserved and flavor rich food. It is said that the digestion of fish protein is due to both action of intrinsic (autolytic enzymes) and bacterial enzymes in fish. The mass production of fermented fish has been impeded since traditional method of fermentation requires a long duration for a complete digestion. A high concentration of salt and unsanitary condition are also considered disadvantages of the old method. To improve the quality of the product and to develop mechanized process of fermentation, fermentors which have such control device as temperature, pH and agitation control system have been urgently needed. In this study, a model design of a fermentor is studied. The calculation was based on the optimum conditions for enzymatic hydrolysis of fish protein which involve temperature, pH, viscosity and other factors.
Changes of Emulsifying and Foaming Properties of Soy Protein with an Calcium , HCI and Microbial IJ-3 Strain Enzyme
Park, Yang-Won ; Kim, Yeong-Jeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 53~53
The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2∼10and wide range of temperature(20∼80
). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 40
. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.
Inhibitory Effect of Mugwort(Artemisia asiatica Nakai) on the Growth of Food Spoilage Microorganisms and Identification of Antimicrobial Compounds
김순임 ; 박혜진 ; 한영실 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 59~59
The antimicrobial activity of mugwort(artemisia asiatica Nakai) was investigated. The methanol extract or dried mugwort was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. The hexane fraction among these fractions showed the hifhest inhibitory effect on the growth of microorganisms such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Lactobacillus plantarum. Bacillus subtilis, Escherchia coli, and Staphylococcus aureus were completely inhibited at a concentration of 250, 500 , and 750㎍/ml respectively. The hexane fraction was further fractionated into 16 subfractions by silica gel column and thin layer chromatography(TLC). The subfraction No. 8, 9, and 10 on TLC exhibited high antimicrnial activity. At 3rd fractionation, subfraction No. 2 inhibited the growth of microorganisms at 500㎍/ml. Heptadecane, dodecamethyi cyclohexasiloxane, (E,E)-2,4-decadienal, dodecamethul pentasiloxane, coumarin, 5,6,6,6a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, neophytadiene, tridecanoic acid, methyl ester, 2-methyl-4,5-nonadiene, (Z,Z)-9-12-octadecadienoyl chloride, and bis(2-ethylhexyl) were identified from this antimicrobial fraction by GC-MS.
Preventive Effect of Ecklonia Stolonifera on the Frequency of Benzo(a)pyrene-Induced Chromosomal Aberrations
이지현 ; 최재수 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 64~64
Chromosomal aberration tests in vitro using Chinese hamster lung(CHL) cells were carried out to evaluate the possible role of the MeOH extract of Ecklonia stolonifera in modulating the chromosomal damage induced by Mitomycin C(MMC) and Benzo(a)pyrene(B(a)P), respectively. The MeOH extract of Ecklonia stolonifera(260㎍/ml) reduced significantly the incidence of chromosomal aberration induced by treatment with B(a)P by 80%. The suppressive effect was much stronger than that of β-carotene, which is well known antimu-tagen. However, there was no marked decrease in the chromosomal aberration induced by MMC. In the tests involving chromosomal aberration induced by the treatment of the MeOH extract of Exklonia stlolnifera alone, there was no significant increase in comparison with the negative control. The results would seem to indicate that. at least under the conditions examined, the MeOH extract of Ecklonis stolonifera decreased the chromosomal aberrations induced by B(a)P in the CHL cells, but had little effect on the chromosomal aberration induced by MMC.
Effect of Capsaicin on L-Ascorbic Acid Level in Various Tissues and Its Urinary Excretion in Rats
유리나 ; Tadao Kurata ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 69~69
Capsaicin(CAP) is a pungent ingredient of hot pepper that has been used as a spicy food additive, pre-servative, and medicine. In this study, the effect of CAP on L-ascorbic acid(AsA)level in various tissues as well as its urinary excretion. and drug-metabolizing enzyme activity in rats were investigated. Rats fed AsA-deficient diets for 17days were injected intraperitoneally with 1mg of CAP in 0.5ml of ethanol-Tween 80-saline(20 :10 : 70, v/v/v). Control rats received the equal volume of the same solution without CAP. Urine was collected for 3 day after the CAP injection, and after 5 days tissues were removed their AsA contents were measured by high performance liquid chromatography combined with and electrochemical detector. In addition, hepatic microsomal ethoxyresorfin O-deethylase(EROD) activity as measured. Urinary AsA excretion changed significantly following CAP injection. One and two days after CAP injection, the urinary AsA increased 2-and 3-fold in the CAP injected group, compared to the control, but the contents of adrenal glands and brain were lower than those of the control Dehydroascorbic acid contents in adrenal glands of the CAP injected group were higher than that of the control These results suggested that a single large dose of CAP could temporarily cause the redistribution of AsA in tissues accompanying by its urinary excretion, by affecting probably a biological system including mixed function oxygenase system(MFOS)
김치의 보존성 증진 방안
Kim, Sun-Dong ; O, Yeong-Ae ; Kim, Mi-Gyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 71~71
The Effect of Vitamin
Deficiency on the Utilization and Recuperation of Stored Fuel in Highly Intense Exercised Rats
Jo, Yun Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 75~75
Effect of Dietary Minerals and Ca-Regulating Hormones on Bone Enzyme Alkaline Phosphatase Activity
정차권 ; 하경선 ; 손정인 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 80~80
Parathyroid hormone(PTH) is known to stimulate bone resorption and to inhibit bone collagen synthesis. In contrast, as the evidence of stimulation of bone formation by PTH has recently been observed, the study on the role of PTH involved in osteoporosis draws remarkable attention. This study has dealt with the role of alkaline phoshatase(AP), a marker enzyme for bone formation and osteoblast action, Animals(BALS/cmice) were divided into three dietary groups(high and medium Ca and Ca-free) and hormones including PTH, calcitonin(CT), cholecalciferol(citamin D) were i.p. injected. AP in the serum and liver was measured using Sigma 221 alkaline buffer solutions containing 9mM of p-nitrophenyl phoshate. Enzume was reacted at 37℃ for 10 minutes and the reaction was stopped by 1.8ml of 0.1N NaOH and measured at 410nm. We found that serum and liver AP activity was increased by low dietary Ac. Compared to the control, and serum Ap activity was enhanced by PTH and vitamin D regardless of the dietary Ca. On the other hand, liver AP activity was inhibited by OTH and vitamin D at all levels of dietary Ca. CT inhibited the action of PTH and vitamin D in the serum. But, the inhibition of PTH and vitamin D action by CT was not observed in the liver, unlike in the case of serum.
김치포장용기에서 압력발생 및 부피팽창
Lee, Dong-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 81~81
A Simple Purification of Apoliproteins A-I and B and Their Application to Cholestery Ester Transfer Assay
최명숙 ; 복성해 ; 박용복 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 87~87
This study describes a stable and simple method for the measurement of cholesteryl ester transfer protein(CETP) activities using reconstituted HDL and LDL as substrates. Apolipoproteins (apo) A-I and -B were purified from hog plasma by a new strategy without ultracentrifugation and delipidation. a simple two-step column chromatography was administered. In the first step of phenyl-sepharose CL-4B column chro-matography, hydrophobic plasma proteins were isolated. The most hydrophobic proteins bound to the column appeared to be A-I and apo-B. Contaminat proteins were efficiently eliminated from the sample by washing the column with 0.3M NaCI containing buffer after loading the plasma on the column. Two pure proteins showing each single band on SDS-PSGE of apo A-I and apo-B were individually obtained by a subsequent gel filtration column chromatography(Sephadex G-200). This two-step purification was simple and inexpensive compared to the ultracentrifugation and/or delipidation method that are most commonly used. Reconstituted hight-density lipoproteins(HDL) and low-density lipoproteins(LDL) were prepared using the purified apo A-I and-B, respectively. When these artificially prepared HDL and LDL were used in the assays for CETP as the cholesteryl ester(CE) donor and acceptor respectively, the specific transfer of CE increased up to two fold compared to that used the native HSL and LDL.
Effects of Lipid Peroxidation of LDL and Lp(a)
심영희 ; 김태웅 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 93~93
Lipopretein(a)[Lp(a)] is a macromolecular complex found in human plasma that combines structural elements composed of LDL and apo(a), and that is associated with premature coronary heart disease and stroke. In this study, various samples which consisted of normal and abnormal LDL and LP(a) were selected for compar-ison. The above samples were incubated with copper in order to oxidize and to compare atheroma formation, in vitro and free radical formation of Lp(a) was decreased compared to purified LDl. And LDL or Lp(a) from a 40 year old donor was higher in the free radical formation than that fro, a 20 years old donor. In order to investigate the macrophage foam cell formation, oxidized LDL of Lp(a) was incubated with human monocyte derived macrophage(HMDM). Oxidized samples enhanced on acceptability f foam cell formation by HMDM were compared to the control group. Also, structural change of LDL and Lp(a) against oxidation times were found from HPLC mapping.
Beneficial Effects of Dietary Antiacarcinogenic Conjugated Linoleic Acid(CLA) on the Performances of Laying Hens and Broiler
Byeon, Jae-Il ; Park, Suk-Ja ; Park, Gyeong-A ; Ha, Jeong-Gi ; Kim, Jeong-Ok ; Ha, Yeong-Rae ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 99~99
Effects of conjugated linoleic acid(CLA), known as an effective anticarcinogen in several aminal models, on the egg production and egg weight of laying hens, and the weight gains of broilers were investigated. CLA was synthesized from corn oil by the alkaline isomerization method and purified by the low-temperature precipitation method. Diets for laying hens and for broilers were synthesized to meet the specification of their NRC standard rationals. Two separated experiments(Experiment I and II) were conducted for laying hens. in experiment I, 45 hens(300 days of age) were divided into 15 hens per treatment group each hen was housed in wired cage located in a temperature and humidity-controlled house and adopted to the control diet. One week later, each group was subjected to one the four treatment groups for 5 weeks : control, 1.0% CLA, 2.5% CLA and 5.0% CLA diets. Diet and water were ad libitum. The condition of experiment II was the same as that of experiment I except for the addition of 5% corn oil diet and the extension of feeding period to 7 weeks. Egg production, egg weight and feed intake were recorded every week. Forty-five broilers(10day of age) were adopted to the control diet for a week and then switched to the treatment diets for 5 weeks : control, 1.0% CLA, 2.5% CLA, 5% CLA and 5% corn oil, Body weight and feed intake of broilers were measured every week. Diets supplemented with various amounts of CLA enhanced the egg production and increased the egg weight regardless laying hen's age(150 days or 300 days) as compared to control diet. The most effective diet for the egg production and egg weight of young hens(150 days of age) was found to be 1.0% CLA diet, but relatively higher CLA diet(2.5% CLA) was required for old hens (300 day of age) to obtain similar results as seen in younger hens. All hens treated with CLA ate greater amount of feed than control hens. Broilers treated with various amount of CLA ate less feed as compared to control ones, but the body weight gain was greater than the control broilers. These results indicate that CLA enhanced the egg production and agg weight of laying hens, and increased the body weight gain of broilers with less diet consumption.
Simple Purification of Bromelain from Pineapple
고보성 ; 황용일 ; 이승철 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 106~106
Bromelain(EC 18.104.22.168), the collective name for the proteolytic enzymes found in tissues of the plant family Bromeliaceae(pineapple), has been used as a tenderizing agent in food processing, and as an antiinflammatory agent in pharmaceuticals. In this paper, we describe the simple purification method of bromelain using Korean pineapple fruit. After removing contaminants at 30% saturation of ammonium sulfate, the supernatant obtained was treated again with ammonium sulfate to 80% saturation. Wit the above salt fractionation, partially purified bromelain could be obtained. To get highly purified bromelain, the previous 30% to 80% ammonium sulfate treated precipitate was dialyzed against 25mM sodium acetate buffer(pH 5.0) followed by passing through a CM- cellulose cation exchange column. Fruit bromelain was eluted as a major peak at 0.5∼0.8M NaCI gradient. The present method is simpler with high wield than the traditional purification method-acetone treatment and several consecutive chromatographic processes.
Purification and Some Properties of the polyphenol Oxidase form Ascidian, Halocynthia roretzi
이강호 ; 류홍수 ; 유병진 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 111~111
Polyphenol oxidase(PPO) isolated from the crude extract of ascidian, Halocynthia roretzi, showed higher affinity for catechol than tyrosine or DL-DOPA. Successful enzyme assay could be performed at 25℃, 10min. by mixing 0.2ml of crude enzyme extract with 2.8ml of 0.13M catechol in 0.1M sodium phosphate buffer(pH 6.4). The specific activity of PPO which had been purified with a combination of ammonium sulfate treatment, ion exchange chromatography on DEAE-cellulose, and gel filtration on Sepharose 6B was 13-fold disc gel electrophoresis. The activity of PPO was stable from pH 5.0 to 8.0 and showed the peak activity at pH 6.4 . The optimum reaction temperature for PPO oxidation on catechol was 35℃ and those enzyme were heat stable up to 40℃. Molecular weigth of the enzyme was estimated about 170kDa. One molecule was found to be composed of gour subunits. Two of them had molecular weigh of 55kDa and the others 30kDa. The
and catalytic efficiency(
) for catechol were 0.12mM, 2.5mM/liter/min. and
respectively. The substrate affinity and electrophorectic pattern suggested that the enzyme of ascidian was considered to be not tyosine but catechol oxidase.
Enhanced Hydrolysis of Cellulose by Combination of Humicola insolens Cellulase with Immobilized Glucose Isomerase
허성호 ; 이호재 ; 이재권 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 117~117
Production of Inulin Fructotransferase(depolymerizing) from Flavobacterium sp. LC-413
강수경 ; 장경립 ; 이태호 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 121~121
A bacterial strain LC-413, producing extracellular inulin fructotransferase which converts inulin into di-D-fructofuranose dianhydride(DFAIII) and amount of oilgosaccharides, was isolated from soil and pre-sumed as Flavobacteium sp. LC-413. The enzyme production was induced by inulin as carbon source and enhanced by the addition of 0.3% malt extract and 0.2% NaNO₃ as nitrogen source. The enzyme activity in the culture supernatant reached at the maximum, 78.6units/ml, after 11 hours of cultivation in the medium composition of 1.5% inulin, 0.2% NaNO₃, 0.05% K₂HPO₄, 0.05% MgSO₄·7H₂O, 0.05% KCI, a trace amount of FeSO₄·7H₂O, and 0.3% malt ext. at 30℃. The oilgosaccharide produced by enzyme reaction from inulin was identified as DFA III by and
Multidimensional Gas Chromatography-A Powerful Tool for the Analysis of Multicomponent Mixtures
Kim, Gyeong-Su ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 127~127
The development of high resolution capillary columns and a large variety of different detectors led to a strong position of gas chromatography in instrumental analysis. Every effort has been made to solve sophisticated separation problems by column switching. Nowadays, several systems are commercially available for this purpose. The principle and the capabilities of multidimensional gas chromatography(MDGC) are illustrated by different applications in the field of modern flavor and essential oil research.
Diabetic Atherosclerosis and Glycation of LDL(Low Density Lipoprotein)
박영준 ; 김태웅 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 134~134
Diabetes carries an increased risk of atherosclerotic disease that is not fully explained by known car-diovascular risk factors. There is accumulating evidence that advanced glycation of structural proteins, and oxidation and glycation of circulating lipoproteins, are implicated in the pathogenesis of diabetic ather-osclerosis. Reactions involving glycation and oxidation of proteins and lipids are believed to contribute to atherogenesis. Glycation, the nonenzymatic binding of glucose to protein molecules, can increase the ather-ogenic potential of certain plasma constituents, including low density lipoptotein(LDL). Glycation of LDL is significant increased in diabetic patients compared with normal subjects, even in the presence of good glycemic control. Metabolic abnormalities associated with glycation of LDL include diminished recognition of LDL by the classic LDL receptor increased covalent binding of LDL in vessel walls enhanced uptake of LDL by the macrophages, thus stimulating foam cell formation increased platelet aggregation formation of LDL-immune complexes and generation of oxygen free radicals, resulting on oxidative damage to both the lipid and protein components of LDL and to any nearby macromolecules. Oxidized lipoproteins are characterzied by cytotoxicity, potent stimulation of foam cell formation by macrophages, and procoagulant effects. Combined glycation and oxidation, "glycoxidation" occurs when oxidative reactions affect the initial products of glycation, and results in irreversible structural alterations of proteins. Glycoxidation is of greatest significance in long lived proteins such as collagen. In these proteins, glycoxidation products, believed to be atherogenic, accumulate with advancing age : in diabetes, their rate of accumulate is accelerated. Inhibition of glycation, oxidation and glycoxidation may form the basis of future antiaterogenic strategies in both diabetic and nondiabetic individuals.
Therapeutic Potential of Membrane Fatty Acid Modifiaction in Tumor Cells
손윤희 ; 박건영 ; 김광수 ;
Journal of the Korean Society of Food Science and Nutrition, volume 1, issue 1, 1972, Pages 143~143
The membrane fatty acid composition of tumor cell can be modified either in cell by altering the lipid composition of the medium of during growth in animals by changing the dietaty fat composition. These modifications are associated with changes in membrane physical properties and certain cellular functions, including carrier-mediated transport and enzyme contained within the membrane. Such effects influence the transport of nutrients and chemotherapeutic agents in cancer cells .Fatty acid modification also can enhance the sensitivity of the neoplastic cell to chemotherapy. The alteration in plasma membrane composition will be affected through dietary supplementations and the potential value to cancer patients could be a better understanding of the effects of diet on responsiveness of neoplasms to chemotherapy, i.e. cancer patients' chances for a "cure" can be improved by diet changes prior to treatment.