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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 18, Issue 4 - Dec 1989
Volume 18, Issue 3 - Sep 1989
Volume 18, Issue 2 - Jun 1989
Volume 18, Issue 1 - Mar 1989
Selecting the target year
Nutritional Biochemical Study on the Pollen Load -Effect of Azalea Pollen on the Aniline-induced Hepatotoxicity-
Kwon, Chong-Suk ; Cho, Soo-Yeul ; Chung, Hyeung-Jae ; Park, Jong-Min ; Huh, Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 239~246
Preventive effect of azalea pollen extracts against aniline-induced hepatic toxicity in mice was investigated in this experiment. When the biochemical and histological changes were measured, preventive effect was more striking by treatment with water extract. After treatment with azalea pollen extracts, hepatic microsomal aniline hydroxylase activity increased as compared to control. Whereas, aniline level in serum and liver significantly decreased. The Vmax value without affecting Km value increased by the water extract treatment, the results obtained suggest that the characteristics of increase in the aniline hydroxylase activity may include induction of enzyme proteins. These data indicate that the observed preventive effects of azalea pollen extracts against hepatotoxicity is due to the induction of aniline metabolizing enzyme.
Chemical Changes of the Deep Fat Frying Oils Used Commercially
Joo, Kwang-Jee ; Ha, Gy-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 247~254
In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health. This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil. As starting materials, commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils. Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the heated oil, these values were restored to that of initial levels. On the other hand, content of polar components in the heated oil were directly related to the heating time. This result showed that polar compounds may be a clear indicator of used oils. Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.
A Toxicological Study of Young Fronds of Bracken Fern (Pteridium aquilinum var latiusculum) Collected in Kwang Ju Area
Sheo, Hwa-Joong ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 255~264
The results of toxicity test using mice and rats for ethanol extract of Bracken Fern collected in Kwang Ju area were shown as follows ; Up to the dose of 10g per kg of mice administered intraperitoneally there was no lethal toxicity so that it was impossible to calculate the median lethal dose
. For the first 7 days experiment all rats administered frond extract grouping in 40mg, 400mg, and 1200mg per kg of rat as the daily oral doses did not show any characterized sign in the weight gain rate, anatomical findings, and biochemical studies. For 3 weeks following the first week the weight gain rates of all test group were reduced to
below the weight gain rate of control. In this period serum GPT, GOT, and Alkaline phosphatase value were increased significantly indicating the symptoms of Bracken Fern poisonings. The pathological findings of all test groups for 28 days showed acute and chronic intestinal lesion and liver damage with steatosis especially in 1200g/kg rat groups. In this experiment the Bracken poisonings appeared slowly in rats of 400mg/kg and 1200mg/kg for two weeks and in rats of 40mg/kg for 3 weeks, showing the symptoms of lowering of weight gain rate, subacute hepatitis, hepatic steatosis and enteritis in 28 days experiment.
A Study on the Contents of Some Minerals in Vegetable Foods by Neutron Activation Analysis
Sim, Young-Ja ; Kim, Eun-Sil ; Chun, Ui-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 265~272
The objective of this study was to investigate the contents of some minerals in vegetable foods by a highly sensitive Neutron Activation Analysis. Chinese Chives, Amaranth, Mugwort, Ginger, Garlic, Root of bellflower, Cultured Duduk, Wild Duduk and Cortinellus-edodes were chosen as experimental materials for this study. The contents of potassium, copper, molybdenum, and bromum were 7099.1mg%, 104.8 ppm, 45.4ppm and 40.4ppm in Chinese Chives. Chinese Chives, Amaranth and Mugwort were more abundant with iron, coppr and cobalt other than vegetable foods. The ratio of sodium to potassium for Chinese Chives was 1 to 796, for Mugwort : 1 to 147 and for Garlic : 1 to 148. As the Neutron Activation Analysis Technique was able to detect gold, samarium, bromum, lanthanum and scandium from vegetable foods, this technique is very useful to analyse the infinitestimal elements in foods.
Effect of Kalopanaxii Cortex Extract on Experimentally Induced Liver Damage in Rabbits
Jun, Sung-Joo ; Sheo, Hwa-Joong ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 273~278
This study was carried out to investigate effects of Kalopanaxii Cortex extract(K. C. E,) on
-induced liver damage in rabbits and acute toxicity in mice. 1.
of K. C. E. was 7.3g/kg by intraperitoneal administration in mice. 2. K. C. E. groups showed more rapid recovery than the control group in
-intoxicated rabbits and 800mg/kg was the most effective. 3. SGPT and alkaline phosphatase activity showed and apparent decreasing effect within 14 days and 2 days respectively in 800mg/kg. 4. The levels of total cholesterol and total bilirubin showed and apparent decreasing effect within 10 days and 6 days respectively in 800mg/kg. It is suggested that K. C. E. can be administered not only as a therapeutic agent but also a healthy food to shorten the recovery time of hepatic function in liver diseases.
The production of Alkaline Protease by Aspergillus fumigatus and Purification of Enzyme
Cha, Woen-Suep ; Cho, Young-Je ; Choi, Cheong ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 279~286
The alkaline protease producing mold isolated from and identified as Aspergillus fumigatus. It was found that the production of alkaline protease reach to maximum was cultured for 3 days at
. The enzyme was purified 86.13 fold and yield of the enzyme purification was 6.4%, The purification procedure include ammonium sulfate treatment, gelfiltration on Sephadex G-25, G-75, G-150 and DEAE-cellulose ion-exchange chromatography. When the purified enzyme was applied sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the molecular weight was estimated about 63000. This enzyme composed 17 amino acids and main amino acids of this enzyme were glycine and glutamic acid.
Changes of Corn Proteins and Lipids induced by Thermal Processing
Cho, Sung-Hwan ; Yoon, Zoo-Lk ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 287~299
This research was conducted in order to investigate thermal stability and nutritional value of corn lipids and proteins during thermal processing. The lipids of raw and popped corn were fractionated and analyzed by column and gas chromatography. The effect of thermal processing on corn proteins was examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid analysis. There was no remarkable change in proximate compositions during thermal processing. The lipid fractions obtained by silicic acid column chromatography were composed of neutral lipid(93.5%), glycolipid(3.8%), and phospholipid(2.7%), Although the thermal processing showed the increase in the ratio of unsaturated/saturated fatty acid, there was no significant differences in the lipid composition between raw and popped corn. Most of each protein fractions had lower molecular weight than 25,000 dalton and albumin fractions were distributed in the molecular weight range 11,500-94,000 daltons. Popped corn proteins did not show marked differences in their electrophoretic migrations when compared with raw corn proteins.
Functional Properties of Mungbean Protein Isolates
Kye, In-Sug ; Jun, Yeong-Soo ; Cheigh, Hong-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 300~306
This study was investigated to determine the functional properties of mugbean protein isolates(MPI) from sunhwa-nogdu(SH) and conventional mungbean varieties(C). MPI were prepared from defatted mungbean flour by extraction with 0.1N NaOH, precipitation at pH 4.5, washing of dispersed precipitate with buffer solution and distilled water, and subsequent freeze-drying. Crude protein content of MPI was in the range of
. The lowest solubility was recorded at
, whereas the best buffering action was in the range of
. On the other hand, gelation of MPI was found to depend on the protein concentration. In the cases of foamability, % volume increase and specific volume were higher for 10 min. with a good whipping ability. And also, the MPI properties of two varieties of SH and C were compared and discussed.
The Effect of Fat and Oil Differently Composed of
Polyunsaturated Fatty Acids on Lipid Metabolism of Rats -Centered on Brain, Kidney, Testis and Serum Lipoprotein-
Kang, Jeong-Ock ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 307~315
This research was intended to know the influence of
polyunsaturated fatty acids on rat's brain, kidney, testis tissues and composition of serum lipoprotein. Different kinds of diets containing perilla oil (PO) and red pepper oil (RPO) were administered to the rats: group 1, 10% PO; group 2, 7.5% PO and 2.5% RPO ; group 3, 5% PO and 5% RPO ; group 4, 2.5% PO and 7.5% RPO ; group 5, 10% RPO. The following are the results. 1. No significance of cholesterol concentration in brain was noticed among the groups, but group 5 was the highest and other groups tended to decrease. 2. As for concentration of triglyceride and phospholipid, the groups with more percentage of RPO increased gradually while those with more PO decreased by degrees. 3. No significance of cholesterol level in kidney was found among the groups. About triglyceride level, group 5 was the highest and it was relatively low in groups2, 3 and 4. group 5, however, was the lowest in phospholipid level. 4. As to cholesterol concentration in testis, groups 1 to 4 were low. About triglyceride level, group 1 increased while groups 2 to 4 decreased. 5. Concerning lipoprotein pattern in serum, HDL increased in groups 1 to 3, while LDL decreased gradually with the increase of perilla oil.
Studies on the Heavy Metals of Common Restaurant Meals
Kim, Jung-Hun ; Chough, Nam-Joon ; Park, Sung-Bae ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 316~320
This study was performed to assess the contamination levels of the heavy metals (Pb, Cd, Cr, Cu, Fe, Zn and Mn) for common restaurant meals in Seoul area. The samples were seolong-tang, galbi-tang, yeukge-jang, kalguksoo, doenjang-chige, bibim-bab, bibim-nangmyon, bulgogi, chazang-myon, yanggobchang and zumuluk, which were seperated draind residues from fluids. The heavy metal contents were determined by atomic absorption spectrophotometer. The results obtained were as follows :
The total amount of heavy metals per meals were
Intake levels per daily through common restaurant meals were lower than the daily intake limit established by FAO/WHO.
Studies on the Natural pH Adjusters for Kimchi
Jang, Kyung-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 321~327
The buffer activities of 72 species of natural pH adjusters in Chinese herb medicine materials of food materials by 100% acetic acid
titration until pH 4.0 in the
of 1 % solution of the pH adjuster were evaluated for their abilities to retard acidification of Kimchi. There were 14 species above 100 of buffer activity such as Glycerehizae Radix(150), Siler divaricatum Benthan et Hooker etc. among selected Chinese herb medicine materials. In selected Chinese herb medicine materials, the buffer activities of Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Puerariae Radix, Chrysanthenum sinense+Puerariae Radix, Alismatis Rhizoma+Angelicae gigantis and Dioscoreae Rhizoma+Puerariae Radix were above 150 by same amount blending each other. Species and buffer activities of natural pH adjusters, which are higher buffer capabilities in mushroom, bean and vegetable classes were mungbean(207). soybean(160), pease(190), fungus(225), Garland chrysanthemum(200), amaranth(175), wild sesame leaf(200), parsley(202) and green pepper(257) etc. Species and buffer activities of higher buffer capabilities of natural pH adjusters of natural blending pH adjusters which is synergistic effect or natural blending pH adjusters which is synergistic effect mixing with radish juice were mung bean+peas(272), mung bean+soy bean(282), fungus+parsley(302), Garlan chrysanthenum+amaranth(300), Garland chrysanthenum+wild sesame leaf(277), amaranth+green pepper(300) and amaranthe+parsley(280) etc and those mixing with cabbage juice were peas+fungus(202), Garland chrysanthenum(207) and fungus+parsely (205) etc.
Proximate Composition and Mineral Content of Naked Barley Differing in Pearling Degrees
Park, Sung-Hee ; Kim, Kwan ; Kim, Sung-Kon ; Park, Yang-Kyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 328~332
The main Kernels(7 and 18 mesh) of naked barley were pearled to remove 5% of the outer layer of the Kernel. The contents of protein, fat, ash and minerals of pearled barley with pearling degrees of
were analyzed. All components were decreased with the increase of pearling degrees. The decrease of protein was lesser than that of ash or fat. Among minerals P, K, Mg and Na sharply decreased while Fe and Ca slightly decreased upon pearlig.
Effect of Cuscutae extract on experimentally induced liver damage in rabbits
Lee, Myung-Yul ; Jun, Sung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 333~337
This study was carried out to investigate effects of Cuscutae semen extract(C. S. E) on
-induced liver damage in rabbits and acute toxicity in mice.
of C. S. E. was 7.83g/kg by intraperitoneal administration in mice. C. S. E. groups were showed more rapid recuperation than the control group intoxicated by
only. SGPT activity was lowered significantly in 800mg/kg after 6 days. The levels of total cholesterol and total bilirubin and alkaline phosphatase were decreased apparently in 800mg/kg from 6 days. It is suggested that C. S. E. can be administered not only as a therapeutic agent(such as liver tonics) but also a healthy food to shorten the recovery time in liver diseases.
The Effect of Fat and Oil Differently Composed of
Polyunsaturated Fatty Acids on Lipid Metabolism of Rats -Centered on Serum and Liver Tissues-
Kang, Jeong-Ock ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 338~347
This study aims at revealing the effect of
polyunsaturated fatty acids on serum and lipid metabolism of liver in rats. Various diets were fed to 5 groups of rats differently composed of red pepper oil with about 64 % of
linoleic acid and perilla oil with 60% or so of
linolenic acid : group 1, 10% perilla oil ; group 2, 7.5% perilla oil and 2.5% red pepper oil; group 3, 5% perilla oil and 5% red pepper oil ; group 4, 2.5% perilla oil and 7.5% red pepper oil; group 5, 10% red pepper oil. The following shows the results. 1. As for cholesterol concentration in serum, group 1 was significantly lower than groups 4 and 5. 2. HDL-cholesterol concentration tended to grow gradually with the increase of
linoleic acid and to decrease with the increase of
linolenic acid. 3. Group 5 was the highest in HDL concentration of cholesterol. 4. About concentration of triglyceride and phospholipid in serum, group 2 was significantly lower than group 4. 5. In cholesterol level of liver, group 5 was the highest and groups 2, 3 and 4 were relatively lower. 6. Triglyceride concentration of liver was higher than others in groups 1 and 5.
Characteristics and Action Pattern of Alkaline Protease produced from Aspergillus fumigatus
Cha, Woen-Suep ; Choi, Cheong ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 3, 1989, Pages 348~355
This experiment was conducted to investigate the characteristics of alkaline protease from Aspergillus fumigatus which was isolated from soil as a superior strain for the production of the alkaline protease. The optimum temperature for enzyme activity was
and optimum pH was 9.0. The enzyme was stable at pH 8.0 to 10.0 and thermal inactivation was shown
. The activity of the enzyme was increased by the addition of
wheras it was inhibitied by
. EDTA. 2, 4-DNP,
caproic acid did not show inhibitory effect on the proteolytic activity of alkaline protease but P-chloromercuribenzoic acid inhibited the enzyme activity, indicating that reactive sulfhydryl group is required for the enzymatic activity. The reaction of this enzyme followed typical Michael-Menten Kinetics with the Km value of
with the Vmax of
. This enzyme had stronger proteolytic activity than trypsin on substrate such as casin and hemoglibin.