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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 20, Issue 6 - Dec 1991
Volume 20, Issue 5 - Oct 1991
Volume 20, Issue 4 - Aug 1991
Volume 20, Issue 3 - Jun 1991
Volume 20, Issue 2 - Apr 1991
Volume 20, Issue 1 - Feb 1991
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Effects of Ethanol Administration on Glutathione and Lipid Peroxide Levels in Rat Liver and Cerebellum
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 285~292
The effects of acute and chronic ethanol administration on hepatic and cerebellar glutathione (GSH) statuses and lipid peroxide levels in rats were investigated. In the liver, chronic ethanol feeding (6.9 g/kg, per day) as 10% (v/v) drinking water for 4 weeks produced a slight decrease of total GSH and an increase in the ratio of GSSG/total GSH without change of GSSG (oxidized GSH). Lipid peroxide level however was not modified. Many other studies have shown the acute ethanol loading effect in the rat liver, that is moderate decrease of total GSH and elevation of lipid peroxide level. Relating to this, it was observed that total GSH in the plasma obtained from post. hepatic inferior vena cava was increased by acute ethanol injection (50 mmol/kg, i.p.). This increased hepatic efflux of GSH into blood, in addition to the promoted antioxidative utilization of GSH, could be suggested as one of the possible reasons for the decrease of hepatic GSH induced by ethanol load. In the cerebellum, acute ethanol load did not change the total GSH and GSSG, but increased the lipid peroxidation rate. In the chronic, neither GSH pattern nor lipid peroxidation rate was changed.
The Effect of Cooking Form of Rice and Barley on the Postprandial Serum Glucose and Insulin Responses in Normal Subject
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 293~299
To investigate the effect of cooking form of rice and barley on postprandial serum glucose and insulin response in normal subject, five test carbohydrates calculated to contain 50g of glucose were consumed. Oral ingestions were divided into 5 group, i. e. dextrose(control), ground white rice, ground barley, whole white rice, whole barley, Postprandial glucose and insulin responses were measured over 3hr and showed the following pattern. Dextrose and ground white rice elicited similar postprandial serum glucose and insulin responses whereas ground barley and whole white rice intemediate, whole barley gave the lowest responses in the test group. The ground form of rice and barley were significantly higher responses than the unground form of those as well as whole white rice were higher responses whole barley, The results suggested that the cooking form of rice and barley was an important determinant of the postprandial metabolic responses.
Effect of Buckwheat Supplementation on Blood Glucose Levels and Blood Pressure in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 300~305
To investigate possible effects of buckwheat on blood glucose level and blood pressure, Sprague-Dawley rats were divided into two groups and fed either AIN-76 diet or modified AIN-76 diet with buckwheat flour for 4 weeks. At the end of experiment, determinations of blood pressure and blood glucose level(glucose tolerance test) were performed. In order to determine insulin levels in both fasted and glucose loaded serum, the animals in both groups were subdivided into two groups. Blood pressure was slightly decreased in the group fed buckwheat( 6mmHg) but not significantly. Glucose tolerance curve of the animal fed buckwheat flour showed clearly different pattern from that of the control group with decreasing tendency. Mobilization of serum insulin was 1.5 times faster in buckwheat group than in control group 1 hour after glucose loading. Further research is needed to find what substance(s) in buckwheat do this role.
The Effects of Nicotinamide on the Serum Lipid Composition in Streptozotocin-Induced Diabetic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 306~311
The purpose of this study was to investigate the effect of pretreatment with nicotinamide on the serum lipid composition and atherosclerotic index in streptozotocin ( STZ ) - induced diabetic rats. Nicotinamide pretreatment in STZ-induced diabetic rats inhibited the rise of serum glucose concentration. Serum total lipids and triglyceride levels in the STZ-induced diabetic rats were significantly higher than those in the control group. But in the group pretreated with nicotin-amide, triglyceride and lipid levels were significantly lower compared with those of STZ-induced diabetic rat group without nicotinamide. However, the serum phospholipid levels were not statistically different among treatment groups. In the STZ-induced diabetic group, the serum total cholesterol, VLDL, LDL-cholesterol levels and atherosclerotic index were higher and HDL-cholesterol level was lower compared to the control group. However, these changes were prevented by nicotinamide pretreatment. Pretreatment with nicotinamide significantly increased tile activities of serum lipase compared to the STZ-treated group. Aminotranferase (ALT, AST) activities were not significantly different in any of the groups.
Effects of Fish Oil and Some Seed Oils on Lipid Composition of Serum in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 312~319
This study was designed to observe the effects of the fish oil and some seed oils on the improvement of the lipid composition in rats. In order to induce the triglyceridemia in the rats of the Sprague-Dawley, 12% coconut oil and 3％ each of olive oil, lard, fish oil, perilla oil, corn oil, red pepper seed oil and evening primrose oil were administered to the rats for tweets. Total cholesterol concentrations of serum were lower in the fish oil, perilla oil and corn oil groups and by for higher in the red pepper seed oil and evening primrose oil groups than in the olive oil group(control group). HDL-cholesterol concentrations were a little higher in the red pepper oil and evening primrose oil groups. In the ratio of HDL-cholesterol concentrations to total cholesterol concentrations, all groups were higher percentage than the control group. Cholesteryl ester concentrations of serum were high in n-6 PUFA rich red pepper seed oil and evening primrose oil group. In the ratio of cholesteryl ester concentrations to total cholesterol, all groups(70.0~74.4%)were higher than the control group(62％). Phospholipid concentrations of serum were low in the fish oil and perilla oil groups and triglyceride concentrations were remarkably lower in the fish oil and evening primrose oil groups than in the control group. LCAT activities of serum were higher in the lard group than in the control group, but lower in the other groups.
Effects of Dietary Coenzyme
and Vitamin E on Lipid Peroxidation in Adriamycin-treated Rat
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 320~328
The present study was designed to evaluate the effects of dietary vitamin E and coenzyme
supplementation on adriamycin (ADR) -induced lipid petoxidation in rats. After feeding the experimental diets for e weeks. Ann treatment significantly decreased growth performance of rats. But this decrement was not modified by supplementation of vitamin E or coenzyme
. Lipid peroxide values of plasma and heart mitochondria were elevated by Ann treatment. But these values were significantly decreased according to vitamin E or coenzyme
supplementation. Adriamycin treatment elevated glutathione peroxidase (GSH-Px) activity of rats, but this increment was modified by vitamin E supplementation. There was a tendency of higher superoxide dismutase (SOD) activity in ADR-treated rats. However, vitamin E or coenzyme
administration reduced this enzyme activity. With ADR treatment, arachidonic acid (20 : 4) was greatly increased, but docosahexaenoic acid (22 : 6) was not detected. Arachidonic acid was decreased and docosahexaenoic acid increased by supplementation of higher level of vitamin E or coenzyme
. Present data showed that dietary vitamin E and coenzyme
influenced on ADR-induced lipid peroxidation in rats, and also the degree of antioxidative effect was greater in vitamin E-supplemented rats.
Effects of Ginseng-cake on Growth and Biochemical Components of Rats
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 329~336
This study was carried out to investigate the effect of ginseng-cake on growth and biochemical components of rats. The content of crude protein in ginseng-cake was 17.2% as dry basis. Methionine, isoleuine and valine were limiting amino acids in order and arginine was 23.6% in total amino acids. Body weight gain, food efficiency ratio, organ weight and biochemical components in plasma were significantly lower in ginseng-cake based diet group than in control diet group and those of ginseng-cake diet group supplemented with methionine, isoleucine and valine were significantly increased than those of ginseng-cake based diet group, but 소id not reach to those of control diet group.
Effects of Dietary Protein and Calcium Levels on Hematological Properties and Renal Functions of the Pb-administered Rats.
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 337~345
This study was designed to investigate the effects of dietary protein ana calcium levels on hematological properties and renal functions of the Pb-administered rats. Male Sprague-Dawley rats were assigned to a 3
2 factorial design with 3 levels of protein (40％, 16％, 6％), 3 levels of Ca (1.2％, 0.6％, 0.12％) and 2 feeding Periods (3 and 7 Weeks). The Control group was included separately, The rats were exposed to the drinking water containing 2, 000ppm of lead. Hematocrit, hemoglobin content and RBC count were lower in the Pb-added groups than in the control group and were reduced with decreasing dietary protein and Ca levels. Urinary-aminolevulinic acid was higher in the Pb-added groups than in the control group and increased with decreasing dietary Ca level. However, urinary glucose was higher in the Pb-added groups than in the control group and enhanced with decreasing dietary protein and Ca levels. Creatinine celarance was not affected by the Pb administration when the rats fed the diet containing sufficient protein and Ca.
A Survey on the Food Habit and Health of the Aged in a Middle City
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 346~353
This survey was carried out to study the food habit and several health indicators of 438 persons (male ; 179, female ; 259) aged over 60 years old living in a middle city, The results obtained were as follows. The food habit of male was better significantly than that of female, the eating frequencies of fruits, eggs, meats and fishes, and legumes of male were higher than those of female. The mean weights and heights of both male and female were low in comparison to the Korean standard, but the mean BMIs of both male and female showed normal range and the mean obesity rates of male and female were 3.5％ and 8.2％, respectively, The mean hemoglobin content and hematocrit were 13.1g/100m1 and 39.8% in male, and 12.4g/100m1 and 37.8％ in female, respectively, The anemia rate judged by the WHO level of hemoglobin content was 42.0% in male and 34.7％ in female. The mean systolic and diastolic blood pressures of both male and female showed normal range; But the incidence of hypertension judged by the WHO level was 15. 6% in male and 16.7% in female. The subjects suffering from diseases were 78.2% in male and 86.7% in female. Common diseases were neuralgia, circulatory system diseases, respiratory system diseases, diabetes mellitus, and athritis. There were positive correlations between the score of food habit and body weight, height, hemoglobin content, and hematocrit. And there was a negative correlation between the food habit score and obesity rate. Systolic and diastolic blood pressures were correlated positively to skinfold thickness and the incidence of suffering from diseased.
The Nutritional Components of Buckwheat Flours and Physicochemical Properties of Freeze-dried Buckwheat Noodles
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 354~362
To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8
, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.
Effects of Egg-White Addition on the Quality of Soybean Curd
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 363~368
To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture,
, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume,
incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).
Carotenoid Pigments of Bivalves 1. Comparison of Carotenoid Pigments from Muscle of Mussel and Blue mussel
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 369~375
Carotenoid pigments from muscle of mussel, Mytilus coruscus, and blue mussel edulis, were separated by thin layer and column chromatography. The isolated carotenoids were identified by comparative test with reference carotenoids, reduction with sodium borohydride, isomerization with iodine and absorption spectrophotometry. The carotenoid content in the muscle of mussel were 0.4mg% in male and 2.7mg% in female, and the carotenoids were composed of 23.4%, 33.4% mytiloxanthin, 26.3%, 22.5% 3, 4, 3'-trihydroxy-7',
, 24.8%, 22.8% pectenoxanthin, 14.0%, 9.9% pectenolone and 5.1%, 6.1% diatoxanthin in male and female, respectively. While, the carotenoid contents in the muscle of blue mussel were 1.1mg% in male and 3.2mg% in female, and the carotenoids were composed of 33.8%, 35.6% mytiloxanthin, 28.4%, 44.7% pectenoxanthin, 18.1%, 5.0% diatoxanthin, 9.7%, 8.7% pectenolone and 5.5%, 3.1%, 3, 4, 3'-trihydroxy-7',
in male and female, respectively.
Fatty acid Composition of Miyeok(undaria pinnatifida) and Pare (Enteromorpha compressa)
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 376~380
The contents of total lipids from Korean marine benthic algae Miyeok(Undaria pinnatifida) and Pare(Enteromorpha compressa)were 1.8% and 0.7% on the dry basis, respectively. They were fractionated by silicic acid column chromatography and identified by gae liquid chromatography. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 3.5 : 74.1 : 22.4 in Miyeok and 33.1 : 48.4 : 18.5 in Pare. Total fatty acids in Miyeok and Pare were composed of 28.5 and 33.2% of saturates, 9.8 and 10.8% of monoenes, 61.7 and 56.0% of polyenes, respectively and the polyunsaturated acid was the most predominent component.
-3 polyunsaturated fatty acids were C18:4(15.9 and 17.1%) and C20:5(10.6 and 6.0%).
Changes in Composition during Aging of Traditional Andong Sickhae
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 381~387
Andong Sickhae is a traditional Korean fermented rice product which is made from glutionous rice, male, radish, ginger and red pepper. The changes in chemical composition, pH, amino nitrogen, amino acid, enzyme activity and free sugar of a traditional Andong Sickhae were monitored during the fermentation and storage at
. The changes in ash, crude fat and moisture the contents during Andong Sickhae fermentation and storage were negligible. The pH of the product tended to decrease in the course of fermentation and storage and it showed the minimum value of 3.90 after 20th day of storage. On the other hand the maltose continued to increase up from 6.35g to 9.85g/100ml by 15th day of storage. The content of amino nitrogen in Andong Sickhae gradualy increase up to 22.40mg% by 3th day of fermentation. Glutamic aicd and aspartic acid were the major amino acid in water and salt soluble protein in Andong Sickhae.
Production and Purification of Alkaline Protease from Bacillus sp. CW-1121
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 388~394
Alkaline protease producing bacteria were isolated from soil and identified as Bacillus sp. CW-1121. It was found that the production of alkaline protease reached to maximum in 5 day of fermentation at 4
. The enzyme was purified by ammonium sulfate precipitation, gel filtration on Sephadex G-150 and DEAE-cellulose ion-exchange chromatography. The homogeneity of the purified enzyme was verified by polyacrylamide gel electrophoresis. The enzyme was purified 5.72 fold and yield of the enzyme purification was 16.71%. When the purified enzyme was applied to sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the molecular weight was estimated to be 55, 000.
Effects of Various Chemical Substrates on Heat Resistance of Isolated Enterobacter sp.
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 395~400
Effects of Various Chemical Substrates on Heat Resistance of Isolated EnterobTo pursue the various properties of Enterobacter sp. which may give an outbreak of food-borne disease to man, isolated from the meats and the small intestines of wild mice, and to offer the significant data in the fields of food hygiene and public health this study was carreied, 5 strains of Enterobacter sp. were isolated from the above samples. 5 strains isolated from sample sources were 1 strain (E. aerogenes) from the beeves, 2 strains (E. aerogenes, E intermedium) from the pork and 2 strains (E. aerogenes, E. cloacae) from the small intstines of wild mice. Of total isolatd 89 strains, including non-Enterobacter sp., these numbers of 5 isolates were showed as 5.6% of dection rate. On heating at temperature of
for 30min., these 5 stratins were generally more resisted in the 0.1M phosphate buffer when such chemical substrates as 0.1M glycine, 5% mannitol or 0.5% sorbitol was added to it whereas they were appeared weaker resistances in 0.1M phosphate buffer when 1% sodium citrate, 1% casein, 10% sodium chloride or 0.1M systein was infused into it.cter sp.
Naturally-Occurring Novel Anticatcinogens : Conjugated Dienoic Derivatives of Linoliec Acid (CLA)
Journal of the Korean Society of Food Science and Nutrition, volume 20, issue 4, 1991, Pages 401~407
Anticarcinogenic conjugated dienoic derivatives of linoleic acid (CLA) is present in grilled beef, cheese, and related foods, CLA is generated via isomerization of linoleic acid in the cow's rumen by anaerobic bacteria and food proceessing as well. Another source of CLA is its endogenous generation via the carbon centered free radical oxdation of linoleic acid. We propose that the formation and generation of CLA in vivo represents a previously unrecognized in situ "defense mechanism" against membrane attack by oxygen free radicals. The cis, 9-trans, 11 CLS isomer is selectively incorporated into cellular phospholipid, which exhibits a potent antioxidant, reduces the activation of 2-amino-3-methylimidazo, [4,5-f] quinoline (IQ) for baxterial mutagenesis, and inhibits ornithine decarboxylase(ODC) activity induced by 12-0-tetradecanoylphorbol-13-acetate (TPA). We believe that at least these biological activities of CLA explain the anticarcinogenic activity of CLA.