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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
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
Effects of Dietary Protein Levels on Protein Metabolism in Ethanol-Administered Rats
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 327~333
This study was performed to investigate effects of ethanol and dietary protein levels on protein metabolism in 15-week-old male rats given a normal diet. Rats were divided into 8 groups : control group (165 protein, 16 PC) and 8%(8PE), 16%(16PE) and 24% protein groups (24PE) to which was given 5% ethanol mixed into their drinking water after 4 weeks and 10 weeks. Body weight gain, organ weight, serum glucose concentration and liver protein concentrations were not affected by either ethanol or dietary protein levels. Serum total protein concentrations after 10 weeks were significantly increased in the 16 PE and 24PE groups compared with that of control group. Serum albumin concentrations after 10 weeks were significantly increased in all the ethanol-administered groups than that of control group. Fecal and urinary nitrogen metabolism wee not affected by ethanol.
A Study on Urinary Riboflavin Excretion of Elderly Women in Taegu and Rural Area in the Suburbs of Taegu
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 334~340
This study was intended to investigated the relationship between habitual physical activity, nutrients intakes and urinary riboflavin excretion of elderly women and to compare riboflavin biochemical status of urban elderly women with rural elderly women. While average daily riboflavin intake of elderly women subjects was below Recommended Dietary Allowances for Koreans, riboflavin biochemical status was adequate in terms of average urinary riboflavin excretion. Urinary riboflavin excretion did not show significant correlation with energy expenditure, physical activity level and riboflavin intake. Nutrients intakes of urban and rural elderly women were not significantly different. However, energy expenditure and physical activity level were significantly higher, urinary riboflavin excretion was significantly lower in rural than in urban elderly women. It is suggested that riboflavin biochemical status was influenced by physical activity.
A Study for New Hepatotropic Agents from Natural Resources -The Effect of Azalea Pollen on Aromatic Toxicants Induced Hepatotoxicity-
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 341~347
In search for new drugs and methods of pharmacotherapy of liver damage , the pollen extracts was administrated to the experimental animals and ivnestigated its biochemical effects in the serum and liver when aromatic hepatotoxicants-phenybutazone, aniline and benzo(a) pyrene-was administered. As the results are the pretretment of azalea pollen was prevented the leakage of asartate aminotransaminase (AST), alanine aminotransfease(ALT), alkaline phosphatase (ALP) activity and bilirubin level to serum and liver, except serum lactate dehydrogenase (LDH) activity.
Studies on the Extractability and Characteristics of Actomyosin of Duck Muscle by Difference Scalding Method
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 348~352
Investigation on the characteristics of actomyosin was prepared from leg and breast muscle of duck treated by hard scalding and subscalding method and their extractability , ATPase activity , solubility and SDS polyacrylamide gel electrophoresis were compared. The extractability of actomyosin in leg and breast muscle of duck by hard scalding was 7.84 and 39.84mg/g, whereas 4.79 and 28.04mg/g by subscalding respectively. Ca-ATPase activity of breast muscle wash higher than that of leg muscle. In case of leg muscle, hard scalding was higher tan subscalding. Breast muscle showed that subscalding was higher than hard scalding in less than ionic strength 0.08, and was lower than hard scalding in over ionic strength 0.08.Mg-ATPase was great in ionic strength and subcalding was relatively higher than hard scalding. Without regard to be treated method and part, the start point and end point of solubility were like. Hard scalded muscle and breast muscle showed that proteins in thin filament produced many extraction.
Antitumor and Immunological Effects of Tuna Extract
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 353~366
This study was devised to purify the compound from tuna that have cytotoxic activities against various cancer cell lines and to observe its immunopotentiating activities. The cytotoxic compound was partially purified 277 fold, from petroleum ehter extract (crude extract) of tuna by silicic acid column chromatography (fraction D) and thin layer chromatography (Spot I). Cytotoxic activity was monitored using human colon cancer cell, HCT-48. The active compound (Spot I) was composed of seven materials which are fatty acids of four kinds (
) and unknown three fat materials. The active compound has cytotoxic activities against various cancer cell lines, that is, murine leukemic lymphocytes (L1210, P388) and human rectal (HRT-18) and colon cancer cells (HCT-48, HT-29). The patterns of size distribution of HCT-48 cells in the medium containing tuna extract were shifted to direction of the small size region. Also, the microscopic shape of HCT-48 cells were shrinked and distracted. The number of plaque forming cell and immunoglobin fraction of serum protein obtained from tuna-treated mice were increased, but natural killer cell activity was not affected.
The Effects of Onion and Garlic on Copper-Phenanthroline Complex Induced DNA Degradation
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 367~371
In the present study, the effects of onion and garlic on copper and 1, 10-phenanthroline com plex induced DNA degradation were investigated by the decreased level of thiobarbiturin acid (TBA) reactive materials. Phenanthroline is specific for copper and the reaction releases TBA reactive material from DNA which can be measured by absorbance at 535nm. The levels of TBA reactive materials were decreased by adding onion or garlic ghomogenate into reaction mixture but the onion had more strong potency and the effect of onion was not changed by boiliing. Superoxide dismutase (SOD) and catalase have no inhibitory effects on copper induced DNa damage but reduced glutathone was more effective. The activities of antioxidant enzymes and the contents of sulfhydryl groups in onion and garlic were also investigated. The activity of SOD was more higher in garlic, but catalase and glutathione peroxidase activities were higher in onion. The contents of induced DNA damage were not by antioxidant enzymes such as SOD, catalase and glutathione peroxidase or sulfhydryl groups, but a substance which is more stable in high temperature.
Changes in the Cell Wall Components of Peach during Maturation and Storage
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 372~376
This study was carried out to investigate changes in the cell wall components of peach during maturation and storage. The hardness of peach was decreased from
during maturation and storage. Contents of alcohol-insoluble substance, water-soluble material and cell wall were decreased. Total and insoluble pectic substances were decreased while water-soluble pectin was increased during maturation and storage. Contents of cellulose were increased. Galactose and arabinose contents were decreased during maturation and storage.
A Study on Cultural Conditions for Acetic Acid Production Employing Pear Juice
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 377~380
To produce economically important acid with pear juice, an acetic acid bacterium was selected from many isolated acetic acid bacteria. The alcohoic fermentation was conducted by inoculating pear juice with Saccharomyces cerevisiae ATCC 4124, and then the pear vinegar was prepared by batch cultivation in flaskes with the isolated Acetobacter sp. The optimum conditions for high yield of acetic acid were studied experimentally in the batch shake flask . For seed purposes the Acetobactor sp. was cultivated for 2 -days and transferred to the acid production medium . Optimum alcohol concentration, initial acidity and temperature for the acid production were 8.0% , 2.0% and 28
, respectively. Under the same conditions, the addition of yeast extract (1%) was observed to produce relatively high yield of acetic acid.
Antioxidant Effect of Soyasaponin on the Liposomal Phospholipid Membrane
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 381~385
The effect of antioxidant activity of soyasaponin on the liposomal phospholipid membrane were investigated by spectrophotometry. The oxidation index and oxidation rate of
containing egg phosphatidylcholine (EPC) liposomes were markedly decreased in the presence of soyasaponin relative to those of purephospholipid liposmes.
containing liposomes delayed the oxidation of liposomes. Especially soyasaponin stimulated the antioxidant activity of
in liposomes. These results indicates that soyasaponin in liposomes had some additive effect on antioxidant of
Analysis of Catechin Contents in Commerical Green Tea By HPLC
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 386~389
The four main tea catechin components (-)-epicatechin (EC), (-)-epigallocatechin (EGC) , (-)-epicatechin gallate (ECg), and (-)-epigallocatechin gallate (EGCg) were analyzed quantitatively from commerical green teas by HPLC. CATechin of the most amounts in steamed and parched teas was EGcg (steamed 1st : 7.54% , parched 1st : 7.88%). Amounts of catechins decreased in the following order : EGCg > EGC>ECg>EC. Almost same tendency of catechin components change of 1st tea and 2nd tea differed to harvesting time being observed in steamed and parched teas. In 2nd tea, amounts of EGCg increased more than in 1st tea. It seems that this change effects on the quality of tea taste.
Changes of Indicative Substances According to Heat Treatment of Milk
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 390~397
This study was carried out to analyze the physicochemical properties of bovine milks, which were heated with LTLT, HTST, UHT pasteurization and UHT sterilization methods and to compare the heat intensity among the heating methods and samples. The mean HMF values per liter milk were measured as 0.66~1.62
M (LTLT), 0.9~1.78
M (HTST), 3.53
M(UHT pasteurized) and 7.43~8.97
M (UHT sterilized) in samples, re- sportively. The available Iysine contents per 100ml milk showed 293.2 mg (Raw), 289.2~291.2 mg (LTLT), 298.4~292.4mg (HTST), 272.4~261.6mg (UHT pasteurized) and 279.0mg (UHT sterilized), respectively. The rates of whey protein denaturation were 9.5~11.4% (LTLT), 9.5~17.1% (HTST), 89.3~95% (UHT pas-tsterilized) and 62.7% (UHT sterilized), respectively. The contents of SH groups per g protein were determined as 2.86
M (Raw) and 2.95~3.15
M (LTLT), 3.08~3.18
M (HTST), 3.26~3.42
M (UHT Pasteurized) and 3. 36
M (UHT sterilized), respectively, The SS groups Contents per g protein were 28.93
M (Raw), 25.72~26. 51
M (LTLT), 26.93~26.79
M (HTST), 23.65~23.04
M (UHT pasteurized) and 24.69
M (UHT sterilized), respectively. The ascorbic acid contents per liter milk were measured 6.05mg (Raw), 1.47~1.65mg (LTLT), 2.50~3.85mg (HTST), 2.87~3.69mg (UHT pasteurized) and 4.50mg (UHT sterilized). The changes of some in-dices in milk samples depend on the heating temperature and time ; the HMF values, SH groups, whey protein denaturation rates increased, while the available lysine contents and SS groups decreased in LTLT, HTST, UHT pasteurized and UHT sterilized milks. No remarkable differences were found in heating indicators between LTLT and UHT milks.
Proteolytic Conditions for the Hydrolysate of Flounder Skin Gelatin
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 398~406
In order to develop a new flavourant using the fish skin gelatin, the proteolytic renditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows : reaction temperature, 55
: pH, 9.0 : enzyme concentration, 0.1% : re-action time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin un-der the renditions stated above were 63% and 82%, respectively. The rnajor molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.
Carotenoid Pigments of Flounder and Yellowtail
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 407~413
Difference of carotenoid pigments in integuments of the wild and cultured flounder, Paralichthys olivaceus and yellowtail, Seriola quinqueradiata were studied. Total carotenoid contents in integuments of the wild and cultured flounder were 1.38mg% and 1.l6mg%, respectively. The main carotenoids in integuments of the wild flonder were zeaxanthin (19.22%),
-carotene type triol (17.80%), tunaxanthin C (17.77％), lutein (16.44%) and tunaxanthin B (13.70%). In addition, tunaxanthin A (5.42%),
-cryptoxanthin (4.80%), astaxanthin (0.69%) and
-cryptoxanthin (0.24%) were also contained in small amounts. But in the cultured flounder, lutein (38.21%) and zeaxanthin (29.69%) were contained as main carotenoids. In addition,
-carotene type triol (7.80%), tunaxanthin C (7.05%),
-cryptoxanthin (4.34%), tunaxanthin B (4.21%), as-taxanthin (2.40%) and
-cryptoxanthin (1.30%) were present in small amounts. Consequently, the wild flounder contained higher amounts of tunaxanthin and trios but contained lower amounts of lutein and zeaxanthin than the cultured flonder. The contents of carotenoids from integuments of wild and cultured yellow-tail were 1.08mg% and 0.09mg%. Wild and cultured yellowtail have similar carotenoid patterns, consisting of tunaxanthin C (44.11%, 43.37％), tunaxanthin B (33.56%, 29.23%) and tunaxanthin A (18.22%, 21.68%), respectively.
Fluctuation of Escherichia coli on the storage of Kimchi treated with Leuconostoc mesenteroides IFO 12060 and Nisin
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 414~417
In order to study the addition effect of Leuconostoc mesenteroides and nisin on Escherichia coli and lactic acid bacteria during fermentation and storage of Kimchi, Kimchi was stored at 4
for 7 days and then in-creased the temperature to
. Lactic acid content on Kimchi fermentation at 4
was maintained initial content which was increased upto 0.9% and lactic bacteria was also increased after switching to
. E. coli, on the other hand, was a little decreased from the initial level, but a significant decrease was found for the those Kimchi of Leuconostoc muenteroides added and nisin treated group when the fermentation temperature was switched to
The Culture Conditions of Mucor mucedo C-7 for Producing the Milk-Clotting Enzyme
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 418~422
Mucor mucedo C-7 selected as a potent fungus for producing milk-clotting enzyme was cultured on wheat bran solid medium and the optimum culture conditions for the production of milk clotting enzyme were ot tamed as follows. Amount of water added to wheat bran was 100% to the weight of wheat bran and culture temperature and time was 3
and 72hrs, respectively. The production of milk-clotting enzyme was markedly increased by the addition of Macllvaine buffer solution (pH4.5) instead of water added to wheat bran solid medium and milk-clotting activity was stable for culture period.
Effect of Xylan on Production of Xylanolytic Activity from Penicillium verruculosum
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 423~427
During the cultivation of Penicillium verruculosum in the medium containing xylan as a sole carbon source for 26 days, xylanolytic activity and some changes were investigated. Protein content and xylanolytic activity, p-Nitrophenyl-
-D-xylopyranoside (PNPX), p-Nitrophenyl-
-D-glucopyranoside (PNPG) hydrolytic activities were increased until 8 days but reducing sugar content was not correlated to protein content. When crude proteins from the culture broth were separated on SDS-PAGE, distribution of proteins was different from the culture broth of cellobiose octaacetate (COA) medium. The culture broth of xylan medium had high hydrolytic activity on xylan but not on cellulose. Furthermore, xylanolytic products were showed xylose, xylobiose and oligosaccharides on thin layer chromatography, and xylobiose was major product. Those result suggested that xylanolytic activity of culture broth was endo-type hydrolysis. Optimum temperatures of xylanolytic activity and PNPX hydrolytic activity of culture broth were 50~6
, respectively and optimum pHs were 3.0~4.0 and 4.0~5.0, respectively.
Comparison of Gelatinization Properties of Japonica and Tongil Brown Rice Starches
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 428~435
Intrinsic viscosity and gelatinization properties of brown rice starches of Japonica and Tonsil type cultivars were investigated. The intrinsic viscosity was similar between the two cultivars. The gelatinization temperature of Japonica brown rice starch determined by differential scanning calorimetry was higher than that of Tonsil brown rice starch. However, the range of gelatinization temperature, gelatinization enthalpy and the water content for gelatinization were similar between the two starches. The treatment of starch at 6
for 24hr increased the gelatinization temperature and gelatinization enthalpy and decreased the range of geltinization temperature. The water content for gelatinization was negatively correlated with the range of gelatinization temperature in case of Japonica starch and with the intrinsic viscosity in case of Tonsil one. The in-trinsic viscosities of both Japonica and Tonsil starches were positively correlated with gelatinization enthalpy.
Studies on the Lipid and Fatty Acid Compositions of Ark-Shell, Anadara broughtonii
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 436~442
The present study was designed to analyze the lipid and fatty acid compositions of ark shell, Anadara broughtonii. The crude lipid was extracted by Bligh and Dyer's method, and then fractionated by TLC and quantitatively analyzed by TLC scanner. Lipid extracted from ark shell was fractionated into neutral and polar lipid by column chromatography with silicic acid. The fatty acid composition of lipid fractions were determined by gas liquid chromatography. Total lipid content of ark shell was 0.83% base on wet weight. The content of unsaponifiable matter was 20.19%, and iodine value was 156.13. The main components of total lipids were triglyceride, diglyceride, hydrocarbon, and sterol ester. The fatty acid composition of total lipid chiefly consisted of
. The main fatty acids of neutral lipid were
. The major fatty acids of polar lipid were
. In total lipid fractionation, saturated acid contents were high in all (SA>MA＞ PA), in neutral lipid fractionation, menoenoic acid contents were high in all (MA > SA> PA), and in polar lipid fractionation, saturated acid con-tents were high in all (SA> PA> MA).
Characteristics of the Taste in Traditional Korean Soybean Paste
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 443~448
We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sen-sory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%, 17.84%, 8.58％, 7.79% and 3.12%, respectively.
Optimization of the Taste Components Composition in Traditional Korean Soybean Paste
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 449~453
We investigated main effective taste components and optimization of taste component composition in traditional Korean soybean paste. In optimization of taste components the original data with 19 kinds of taste components which is consisted of bitter taste transformed with square root could explain the taste up to 78% (contributing proportion of leucine was 14.7%, isoleucine 12.7%, methionine 5.0%, higtidine 4.7% and arginine 1.1%), palatable taste (cysteine 8.4%, aspartic acid 2.0% and glutamic acid 0.7%), sweet taste (threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2％, fructose 0.6%, alanine 0.4% and glucose 0.3%), sour taste (oxalic acid 3.9% and succinic-fumaric-citric acid 3.6%) and saline taste (ash 0. 3%). In order to optimize the taste of traditional soybean paste, the constitution of taste components was analysed by multiple regression between the original data transformed with square root sensory scores of the soybean paste. This way explained the sensory evaluation best score.
Chromosomal Aberrations in Chinese Hamster Ovary Cells Induced by Kojic Acid
Lee, Yang-Soon ; Wei, Cheng-I ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 454~459
Kojic acid, a fungal metabolite produced by some species of Aspergillus and Penicillium, was found to induce chromosomal aberrations in Chinese hamster ovary cells in the presence or absence of the rat liver homogenate (59 mix). All categories of chromosomal aberrations increased with increased doses of kojic acid. Based on the this result, kojic acid was assumed to be a kind of mutagens. On the potential toxicity of this compound it becomes evident that kojic acid would not be used as a food additive at this time.
Brown Adipose Tissue Thermogenesis and Obesity
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 4, 1992, Pages 460~470
Thermogenesis in brown adipose tissue (BAT) can serve the animal in the regulation of its body temperature and of its body weight. Thermogenesis can be switched on by exposure of the animal to cold (non-shivering thermogenesis) or by overeating (diet-induced thermogenesis). BAT mitochondria are uniquely specialized for thermogenesis, possessing a specific proton conductance pathway that is regulated by the concentration of fatty acids in the cells of BAT. The level of fatty acids is in turn controlled by the lipolytic action of noradrenaline on the tissue. When the proton conductance pathway operates, the mitochondria are effectively uncoupled and exhibit extremely high rates of substrate oxidation with a great increase in heat production. Thus it is suggested that BAT is of importance in energy balance and human obesity treatment if thermogenesis can be stimulated specifically.