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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 21, Issue 6 - Dec 1992
Volume 21, Issue 5 - Oct 1992
Volume 21, Issue 4 - Aug 1992
Volume 21, Issue 3 - Jun 1992
Volume 21, Issue 2 - Apr 1992
Volume 21, Issue 1 - Mar 1992
Selecting the target year
Pretreatment with Nicotinamide to Prevent the Pancreatic Enzymes Changes by Streptozotocin in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 117~123
The present study was undertaken in order to elucidate the effects of pretreatment with nicotinamide on changes in serum glucose level, body weight, water consumption, serum insulin concentration, and the activity of pancreatic enzyme in rats treated with streptozotocin (STZ). Histological studies were also carried out to evaluate the effects on pancreatic tissues and Langerhans's islet cells. Nicotinamide pretreatment in STZ diabetic rats inhibited the rise of fasting serum glucose concentration and water consumption. Pretreatment with nicotinamide significantly increased the concentration of serum insulin and body weight changes compared to the STZ-treated group. Pancreatic lipase and trypsin activities were increased, but amylase activity was decreased and pancreatic
-cell was destroyed by STZ. Pvetreatment with nicotinamide prevented these STZ-induced changes. These results suggest that nicotinamide pretreatment supresses STZ-induced changes in pancreatic enzymes by preventing
-cell destruction and therefore maintaining a normal serum insulin revel.
Influence of the Feeding Mixed Perilla Oil and Red Pepper Oil on Fatty Acid Compositions of Serum and Platelet in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 124~130
This study aims at revealing the effects of the feeding mixed
-3 perilla oil and
-6 red pepper oil on fatty acid compositions of serum and platelet in rats. The diet administered to the male rats of Sprague - Dawley was composed of the peril1a oil containing about 60%
-3 linolenic acid as well as the red pepper oil with roughly 64% of
-6 linoleic acid. In the total fatty acid composition of serum lipid, SFA had no great significance among the groups, while MUFA ranged from 14.4% to 17.0% and PUFA stood from 48.0% to 53.0%. PUFA compositions of phospholipid, triglyceride and cholesteryl ester fractions,
-6) was the highest in cholesteryl ester than the other components. In platelet's fatty arid composition, SFA were low in groups 2 (7.5% perilla oil＋2.5% red pepper oil) and 3 (5.0% perilla oil ＋5.0% red pepper oil), and the highest in group 5 (10% red pepper oil). MUFA stood the highest in group 3 and the lowest in group 5, while PUFA was the lowest in group 2. Ratio of EPA / AA was the highest in group 2, but group 5 was the lowest.t.
Effects of Varied Mushroom on Lipid Compositions in Dietary Hypercholesterolemic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 131~135
For the investigation of the effects of mushrooms on prevention of hypercholesterolemia, dietary hyperc-holesterolemic rats were fed for 2 weeks with basal diet containing 5% G. lucidum, 5% L. edodes, 5% A. judae and 10% G. lucidum, 10% L. ededos or 10% A. judae mushroom. Concentrations of total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, phospholipid, free-cholesterol, cholesteryl ester, VLDL and chylomicron in serum were analyzed. The result obtained are as follows : Concentrations of total cholesterol, LDL, LDL-cholesterol in serum were lowest in the group 6 (10% L. edodes mushroom) and HDL-cholesterol concentration in serum was significantly higher than the concentrations of the control group. Concentrations of triglyceride, phospholipid, free-cholesterol, cholesteryl ester in serum were lower than the concentration of the control group, and the concentrations of triglyceride, cholesteryl ester in group 6 were lower than those of the other groups. Concentrations of phospholipid and free-cholesterol in group 3 were lower than those of the other groups.
Isolation, Purification and Hypotensive Effect of Bioflavonoids in Citrus sinensis
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 136~142
The crude bioflavonoids were obtained by methanol and butanol extraction from Iyophilized orange (Citrus sinensis) peel. And then, its yield was about 0.26% in dry base. Two bioflavonoids were purified by gel filtration and HPLC, and could be identified narirutin and hesperidin through TLC, HPLC, UV spertrum and NMR analysis. The yields of narirutin and hesperidin from a gram of crude bioflavonoids were 42mg and 530mg respectively, and the main fraction of bioflavonoid from orange peel was supposed to be hesperidin. Each component was intravenously injected into Sprague-Dawley rats (1mg/100g body weight) and hesperidin was found to lower their blood pressure significantly (p < 0.001).
Antimutagenic Effect of Green-Yellow Vegetables toward Aflatoxin
, and 4-Nitroquinoline-1-oxide
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 143~148
The antimutagenic effects of green-yellow vegetables toward aflatoxin B
) and 4-nitroquinoline-1-ox-ide (4-NQO) using the Ames assay system with Salmonella typhimurium TA98 and TA100 were studied. Forty six to fifty percent of the methanol extracts of the vegetable samples inhibited the mutagenicity induced by AFB
in TA98 and TA100. Perilla leaf, lettuce, broccoli, crown daisy, water dropwort, small water dropwort, red pepper, red pepper leaves, amaranth, spinach and radish root were significantly reduced the mutagenicity of AFB
(p< 0.01). Whereas 25 out of 27 samples (93%) exhibited antimutagenicity toward a direct mutagen of 4-NQO (p< 0.01. 0.05). The samples which showed the strong antimutagenicity (>60%) were cabbage, kale, lettuce, broccoli, mustard leaf, green red pepper, green sweet pepper, spinach, amaranth, soybean sprout and immature pumpkin. The juices from the several samples also showed antimu-tagenic activity toward AFB
. Cabbage, perilla leaf, small water dropwort and spinach reduced TAT100 revertants dose dependently in the range of 50-500
/plate, however, cucumber and carrot showed little effect.
Inhibitory Effect of Green-Yellow Vegetables on the Mutagenicity in Salmonella Assay System and on the Growth of AZ-521 Human Gastric Cancer Cells
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 149~153
The antimutagenic effect of green-ye1low vegetables on the mutagenicities induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and N-nitrosodimethylamine (NDMA) in Salmonella assay system and also their inhibitory effect on AZ-521 human gastric cancer cells were studied. Twenty-four items from twenty six kinds of vegetables(92%) revealed antimutagenic activity toward MNNG (p< 0.0l, 0.05). Perilla leaf, Korean cabbage, cauliflower, lettuce, mustard leaf, water dropwort, small water dropwort, carrot and burdock inhibited the mutagenicity more than 80%. The methanol extracts of the vegetables also showed the antimutagenic activity toward NDMA (p< 0.01, 0.05). Especially, perilla leaf, kale, soybean sprout and onion inhibited more than 80% of the NDMA induced mutagenicity in S. typhimurium TA100. Small water dropwort and perilla leaf exhibited the strong inhibitory effect (97~100%) on the growth of the AZ-521 human gastric cancer cells. Soybean sprout, water dropwort, broccoli, crown daisy, green red pepper, red pepper leaves, spinach, cabbage and sweet potato also inhibited growth of the cancer cells (p < 0.001~0.05).
Antitumor and Immunologic Activity of Chitosan Extracted from Shell of Shrimp
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 154~162
This study was designed to investigate the antitumor effect and immunological activities of chitosan extracted from Solenocera prominetis toward on mire bearing sarcoma-180. The growth inhibition ratio of the chitosan toward sarcoma-180 showed at the highest level of 63.84% when chitosan were administrated at the concentration of 40mg/kg. The direct cytotoxic effect of chitosan was not observed in the mice bearing sar-roma-180 in vitro. In the effect of immunological activities, dose-dependent responses indicated by the increase of leucocyte, peritoneal exudate cell than that of control group when chitosan administered to the mice in the concentation of 30mg/kg and 40mg/kg. Also dose-dependent responses showed also by the increase of immunoorgans weights such as body weight, liver, spleen or thymus in the same concentration of 30mg/kg and 40mg/kg. Food pad swelling having the relationship with arthus reaction of antibody-mediated hypersensitivity and delayed type hypersensitivity was recovered the almost normal level. In the efforts of macrophge on phagocytes, there were not substantial differences in phagorytic and corrected phagocytic index. In the number of plaque forming cell(PFC), PFC on the 10
spleen cells were increased the levels of 18.88% and 31.83% when chitosan were adminstersd at the concentration of 30mg/kg and 40mg/kg.
Quality Evaluation of Korean Cabbage Kimchi by Instrumentally Measured Color Values of Kimchi Juice
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 163~170
Color of kimchi juice was measured instrumentally to evaluate the quality of Korean cabbage kimchi during fermentation at 4
. These results were compared with those of chemical analyses of kimchi juice and sensory evaluation for kimchi. Chemiral analyses and sensory evaluation showed that the kimchi has reached pH 4.3, the pH value under an optimum ripening period, after 3-days fermentation at 16
with almost the highest contents of vitamin C and carotenoids as well as desirable sour taste and texture. At 4
the kimchi was unripened after 6-days fermentation. At 16
value of kimchi juice did not show any significant change during fermentation periods. However,
value increased until day 4
and thereafter decreased sharply.
value increased until day 3 and then showed no change. High correlations were seen between volume of kimchi juice, pH, total acidity and
value, and between carotenoid content and
value, respectively. It was desirable to use color
value of kimchi juice to evaluate the quality of kimchi. The kimchi was under an over-ripening period when
value was equal to or lower than the initial value, or when
value was almost constant. Predicting an optimum ripening period was possible by using a proportional value of
, i.e., unripening period, 1
and near 1 ; optimum ripening period, near 0.8 ; over-ripening period, < 0.8.eriod, < 0.8.d, < 0.8.
Effects of Ascorbic Acid and Citric Acid on Pungency and Color of Commercial Horseradish Powder
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 171~174
Effects of ascorbic acid and citric acid on pungency and color stabilities in the Horseradish powder during 16 weeks storage were investigated. When the ascorbic arid added 0.1 wt.%, the effect of allyl isothiocynate stability was very significant after 16 weeks storage at 37
. However, the effect of citric acid on the allyl isothiocyanate stability was not observed. The results also showed that ascorbic acid and citric arid did not affect the color stability of the Horseradish powder significantly. When the Horseradish powder was tempered with water, the effect of ascorbic acid on stability of allyl isothiocynate and color value was shown.
Studies on the Refining and Utilization of Filefish Viscera Oil 1. The Refining of Filefish Viscera Oil -
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 175~180
For the effective utilizing of polyunsaturated lipids in filefish viscera wasted from marine manufactory the conditions of degumming, deacidification, decoloring and deodorization for the processing of refined viscera oil were investigated. In the process of refining degumming with 20
of 4% oxalic acid per 100
of crude filefish viscera oil resulted in the lowest residual phosphorus content as 115.8 ppm and optimal condition to neutralize the filefish viscera oil was treating for 30min at 60
with 0.5% excess of 4M sodium hydroxide solution. Decoloring was optimized by adding 10% bleaching earth and treating for 20min at 60
under vacuum, and deodorizing was done by steam distillation at 180
under 4 torr of vacuum.
Studies on the Refining and Utilization of Filefish Viscera Oil 2. Utilization of Filefish Viscera Oil
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 181~186
For the effective utilizing of refined filefish viscera oil, it was added to fish meat paste based products as a dietary supplement of polyunsaturated fatty acids. The storage stability and physicochemical properties of the product(kamaboko) was tested. Lipid oxidation of kamaboko could be retarded and texture expressed as jelly strength could be enhanced by adding of emulsion curd prepared from water, refined filefish viscera oil and soybean protein and sodium erythorbate during the storage at 5
. These results suggested the possibility that the refined filefish viscera oil containing highly polyunsaturated fatty acid, especially EPA and DHA could be used as a food ingredient for dietary supply of the lipids.
Production and Purification of Polygalacturonase from Rhizopus sp.
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 187~194
Rhizopus oryzae CJ-2114 was selected for its strong polygalacturonase activity among various strains of mold found in soil. It was found that the production of polygalacturonase reached to maximum when the wheat bran medium containing 1% albumin, 1% sorbitol and 0.2% (NH
was cultured for 96 hrs at 3
. Polygalacturonase was purified 11.13 fold from Rhizopus oryzae CJ-2114. The purification procedures include ammonium sulfate treatment, gel filtration on Sephadex G-75, G-150 and DEAE-cellulose ion exchange chromatography. Yield of the enzyme purification was 40.3% .Purified enzyme was confirmed as a single band by the polyacrylamide gel electrophoresis. When the purified enzyme was applied to SDS-poly-acrylamide gel electrophoresis, the molecular weight was estimated to be 47,000. The amino acid composition indicated relatively high contents of glutamic acid and glyrine.
Characteristics and Action Pattern of Polygalacturonase from Rhizopus oryzae CJ-2114
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 195~200
Rhizopus oryzae CJ-2114 was selected for its strong polygalacturonase activity among various strains of mold found in soil. The optimum pH for the enzyme activity was 4.0 and optimum temperature was 4
. The activation energy for the polygalacturonase was calculated by Arrhenius equation was 2.048㎉/㏖. The reaction of this enzyme followed typical Michaelis-Menten kinetics with the Km value of 54.05mM with the
of 13.9m mole/min. The enzyme is relatively stable in acidic condition. The activity of polygalactur-onase was inhibited completely by C
at concentration of 1 mM. The enzyme can be inactivated by the treatment with maleic anhydride and iodine. The results indicate the possible involvement of histidine at active site. When polygalacturonase from Rhizopus oryzae CJ-2114 was reacted with poly-galacturonic acid as a substrate mono-, di-, and oligogalacturonic acid were produced at early and mono-, digalacturonic acid produced at late incubation time. time.
A Study on the Constituents of the Pollen of Pinus densiflora Siebol et Zuccarini and Pinus rigida Miller -Proximate Composition, Mineral, Heavy Metal, Vitamin and Free Sugar Contents-
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 201~206
Pinus pollen is used as the chief ingredient for Song-wha-dashik (Korea's traditional pattern-pressed candy). It has been the food stuff indispensable especially on the occasion of performing ancestral rites and holding a banquet since Shilla and Koryo Dynasty. In this paper, therefore, a new examination is made of the nutritive ingredients of the very Pinus pollen. Analysis has been made of the proximate composition, minerals, heavy metals, vitamins and free sugars of the Pollen of both Pinus densinora Siebol et Zuccarini and Pinus rigida Miller. In the proximate composition, Pinus rigida Miller is high except in free sugar ; crude ash (4.0%), crude protein (15.0%), crude fat (2.5%), crude fiber (17.5%). A lot of minerals have been found in both the samples. They contain Mg, Cl, Ca, Fe, Mn, Na, Zn, etc. In heavy metals, both the samples contain the same quantity of Cd(0.3 ppm) and the contents of Pb, Cu, and As are lower than the maximal limit permitted for food stuff. The contents of vitamin B
, vitamin C are a little higher in Pinus rigida Miller : in vitamin E, on the contrary, Pinus densiflora Siebol et Zucarini (1.6 mg) doubles Pinus rigida Miller (0.8 mg). In free sugars, the results is as follows : 6.6%/6.9% in sucrose : 0.2% in fructose : 2.1% /2.9% in glucose respectively.
Numerical Modeling for Freezing Phenomena in Food
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 207~212
To analyze the freezing phenomena of foodstuffs, the numerical freezing model with 3 steps was established. When water and 2% agar gel were used as samples, Neumann's solution was well matched with experimental results by the numerical model. However, in the case of 20% gelatin gel and pork meat, Weiner's solution was better than Neumann's solution. This numerical freezing model was proved to be good model to describe the freezing phenomena with phase change in the point of versatility and precision.
Effect of Freezing Conditions on the Formation of Ice Crystals in Food during Freezing Process
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 213~218
The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d
of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4
/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)
(surface area of freezing front).
Nutrition and Drug Interaction
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 2, 1992, Pages 219~230
Nutrients and drugs are similar to biological fate, such as absorption, metabolism and excretion. Such procedure may interact with nutrients and drugs. Drugs can influence nutrient absorption, metabolism or excretion ; the effects may impair the nutritional status of a patient. Specific nutrient, nutritional status, or dietary factors alter drug utilization. Therefore, medicated patients need to be aware of good nutrition practices and to understand the importance of dietary modifications associated with certain diseases. A nutritious and well balanced diet not only makes an important contribution to the health of those patients, but also reduces the risk of nutrition disorders or altered the pharmacological action of drugs.