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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
Effect of Seaweed Intake on the Absorption of Sodium, Calcium, Potassium and Hypolipidemic Mechanism in Healthy Male Subjects
Son, Heung-Soo ; Kim, Hyun-Sook ; Ju, Jin-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 471~477
This study was conducted to determine the effect of seaweed ingestion on Na, Ca and K balances in healthy male subjects and to elucidate possible hypolipidemic mechanisms. Six subjects were given a nutritionally controlled diet based on their usual intake for 5-days followed by 5 days in which seaweed was added to the basal diet. Based on the results of the study, the relation between the levels of intake and excretions in stool, urine and serum concentrations was analyzed. In this study, the ingested sodium and potassium were mostly excreted in urine. The highest the rate of urinary excretion to intake for K at 64%, followed by 56% for Na, Conversely, Ca was excreted in stool at higher rates. Analysis of the relation between the intake and excretion in stool revealed that Na and K showed a positive relation with statistical significance. There was no statistically significant relation between the intake and serum concentration of any these minerals. The levels of serum cholesterol and triglyceride were remarkably reduced (p<0.05) by seaweed intake. Thus, the results suggest a beneficial effect of seaweed on Na, Ca, K metabolic control and hypolipidemic mechanism of the healthy male subjects.
Effect on Instant Buckwheat Noodle on Digestibility and Lipids Profiles of Liver and Serum in Rats
Choi, Yong-Soon ; Ahn, Cheol ; Shim, Ho-Heum ; Choe, Myeon ; Oh, Sang-Yong ; Lee, Sang-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 478~483
To evaluate a possible effects of instant buckwheat noodle on hepatic and serum lipids profiles, apparent digestibilities and growth rate, male young rats were fed diets containing sucrose as a control group, instant 100% wheat flour noodle, or instant wheat noodle fortified with either 10% or 30% buckwheat flour as experimental groups for 4 weeks. Weight gain and feed intake in the two buckwheat noodle fed groups were similar to those of the wheat flour fed groups. In addition, no significant differences were found in the apparent digestibilities among the groups experimented. There were no differences in the hepatic and serum cholesterol levels due to the diets. However, Buckwheat noodle group showed a trend to decrease the liver and serum concentration of triacylglycerol, compared to the sucrose and 100% wheat flour groups. The addition of buckwheat flour to wheat flour up to 30% seemed to be effective in lowering the hepatic triacylglycerol level. After 10hr fasting, the serum glucose level of the buckwheat noodle group was similar to the levels of the other groups. The presented results indicate that instant noodle containing buckwheat at the level of 30% has a mild hypotriglyceridemic effects, and no adverse effects on the digestion of macronutrients in rats. instant buckwheat noodle, triacylglycerol, apparent digestibility, rats
Effects of Dietary Coenzyme
and Vitamin E on Hepatic Lipid Metabolism in Adriamycin-Treated Rat
Yang, Kyung-Mi ; Jung, Young-Ah ; Seo, Jung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 484~489
The present study was designed to evaluate the effects of dietary coenzyme
and vitamin E on hepatic lipid metabolism changes in adriamy cin(ADR)-treated rats. ADR treatment significantly increased the plasma levels of lipid peroxide in rats. But this increase was reduced by dietary supplementation of coenzyme
or vitamin E. Catalase and glutathione peroxidase activities were not greatly changed by ADR treatment, but the activities were significantly increased by dietary coenzyme
. There was a tendency of lower superoxide dismutase activity in ADR-treated rats. However, coenzyme
administration induced this enzyme activity. The contents of cholesterol and phospholipid in liver were elevated by ADR-treated. Dietary coenzyme
reduced the increased hepatic cholesterol content in ADR-treated rat.
Effects of Vitamin E and Cholesterol Feeding on the Lipid Composition of the Plasma Lipo
Chung, Jae-Woo ; Kim, Sung-Wan ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 490~495
The effects of high levels of vitamin E and cholesterol feeding on the lipid composition of the plasma lipoproteins were tested between 4 experimental groups. The concentrations of vitamin E and cholesterol in the plasma lipoproteins were significantly increased with the feedings. But the concentrations of cholesterol and various lipid fractions showed significant low levels on the vitamin E feeding group, which vitamin E was fed after the cholesterol diet. Vitamin E showed the hypocholesterolemic effect when it was fed after the high cholesterol containing diet. But, vitamin E was less effective to decrease the content of cholesterol on the diet which contained the both vitamin E and 2% cholesterol. It also showed that vitamin E could stimulate the absorption of cholesterol and lipid when the both dietary factors were simultaneously fed. The vitamin E feeding also resulted in increase of the cholesterol concentration in HDL/LDL ratios.
Inhibitory Effects of Bile Acids on the Cholesterol Biosynthesis in Cultured Hepatocytes
Kim, Sung-Wan ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 496~501
The present work tested the inhibitory effects of bile acids on the cholesterol biosynthesis and the activity of HMG-CoA reductase in cultured rat hepatocytes. The uptake of bile acids in hepatocytes were increased in according to the different bile acid concentrations and culture times. The rate of cholesterol synthesis in cells were inversely decreased to the bile acid concentrations and culture times. As expected, insulin injection (4 units/100g body weight) showed an enhancing effect of the cholesterol synthesis and the HMG-CoA reductase activity. The addition of bile acids in medium of insulin-treated hepatocytes also showed the suppressing effect. This effect was directly confirmed in isolated hepatic icrosomes by the test of HMG-CoA reductase activity. In the test of
-ATPase activity in the isolated hepatocyte membrane, only the cholic acid did not stimulate the enzyme system. The reason of such difference is not obvious, but this result indicates that the cholic acid could be absorbed by simple diffusion.
The Trend of Food and Nutrient Intakes of Korean(1969-1989) -The First Report, Survey Methods in the Annual Report of the National Nutrition Survey-
Moon, Hyun-Kyung ; Park, Mi-A ; Kim, Eul-Sang ; Song, In-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 502~508
From 1969, when the National Nutrition Survey started, to 1989, survey methods are studied for each year. survey methods are examined about the area surveyed, the size and the contents of survey. The National Nutrition Survey are supervised by the Ministry of Health and Social Affairs (MOHSA). The department in charged are changed according to the reorganization of the ministry. Items of the physical examination in the contents of survey are decreased. Sampling methods are changed two times. Until 1974, area and household surveyed are smaller than 1,000 households. From 1989, the number of households surveyed are 2,000. The number of subject surveyed are changed at 1974, 1983 and 1988. From 1988, the number of subject surveyed are about 8,000. Seasons for the survey are summer before 1978 and fall after that. The result suggests that careful attention should be paid to analyzing results of survey because of variation in seasons.
The Trend of Food and Nutrient Intakes of Korean(1969-1989) -The Second Report, Food Intake from the Annual Report of the National Nutrition Survey-
Park, Mi-A ; Kim, Eul-Sang ; Lee, Kyu-Han ; Moon, Hyun-Kyung ; Song, In-Jung ; Tchai, Bum-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 509~512
With the annual report of National Nutrition survey, the trend of food intake of Korean is analyzed from 1969 to 1989. Total food intake is about 1,000g. The amount of plant foods intake is decreased but the amount of animal food intake is increased. Among plant foods, the consumption of cereals and grain product and starch and starch roots is decreased gradually. The degree of decreasing are evident in the amount of cereal and grain product intake, The amount of vegetable intake is kept fluctuating, but the amount of processed vegetable products intake shows an upward trend. The amount of legumes and their products, vegetables, fruits and seaweeds intake is increased each year. In addition, among animal foods, the amount of meat and products, eggs, fish and shellfish and milk and milk products intake is increased greatly.
The Hydrolysis Conditions of Rapeseed Protein by Pronase
Kim, Chung-Hee ; Kim, Hyo-Sun ; Jung, Yong-Hyun ; Kang, Yeung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 513~518
Optimum conditions for enzymatic hydrolysis of purified rapeseed(Brassica napus var. Youngsan) protein were investigated. Pronase showed higher activity in the hydrolysis of rapeseed protein than that of alcalase and neutrase. Preheated treatment of the rapeseed protein decreased the activity of pronase. The degree of hydrolysis of rapeseed protein was greater in distilled water than in phosphate buffer solution. Degree of hydrolysis was reached in steady state after 1 hr. Optimum conditions of the hydrolysis of the rapeseed protein were
in reaction temperaturem pH 8.0 in substrate solution, 1/100 (w/w) in the ratio of enzyme to substrate and 1% (w/v) in substrate concentration for pronase, respectively. At the optimum hydrolysis conditions, Km value was 3.48% (w/v).
Functionality Changes of Rapeseed Protein upon Proteolysis
Kim, Chung-Hee ; Kim, Hyo-Sun ; Lee, Jang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 519~524
purified rapeseed(Brassica napus var. Youngsan) protein was hydrolyzed by pronase. The hyrolysate protein was investigated for the some physicochemical and functional properties. UV and intrinsic fluorescence spectra of the hydrolysate showed the maximum absorption at 274nm and 360nm respectively. Intensity of yellow color decreased in the process of hydrolysis and the surface hydrophobicity decreased up to fourfold. The main bands of hydrolysate by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) were observed at 14,000 to 12,000 dalton molecular weight. Solubilities of hydrolyzed protein increased by 10~15% compared to those of unhydrolyzed protein at acidic pH. In the hydrolysate, while absorption of both water and oil, foam expansion and emulsion stability were increased, absolute viscosity, heat coagulation, calcium coagulation, foam stability and emulsion activity were decreased.
Processing Conditions for Protein Enriched Jeung-Pyun (Korean Fermented Rice Cake)
Lee, Byung-Ho ; Ryu, Hong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 525~533
To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at
for 3 hours. Soy protein isolate(SPI) enriched rice dough had a maximum expanded volume when 15g(w/w) of SPI, 20g(w/w) of sucrose, 60ml(v/w) of Tak-ju and 50ml(v/w) of water added into 100g rice flour, and then fermented at
for 2 hours. Steaming after fermentation made the smaller volume of bulk
-50% of the initial volume be showed just after fermentation. Protein enriched Jeung-pyun prepared under the maximal volume endowing conditions showed the best protein quality(protein digestibility and protein efficiency ratio) and starch structure which was susceptible towards enzyme reaction. The improved starch quality of protein enriched Jeung-pyun could be confirmed by reducing power, gelatinization degree and amylose content. Jeung-pyun riched with soy flour at 20% level or with SPI at 5% showed the best overall quality by sensory and textural property but it had a problem in browning.
Effects of Potassium Sorbate on the Growth of Yogurt Starter and Contaminant Yeast
Lim, Yong-Sook ; Lee, Shin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 534~538
This study was carried out to investigate the effect of potassium sorbate on the growth of yogurt starter and contaminant yeast. Yogurt starter was isolated using 9 company of market yogurt and 10 strains of contaminant yeast was isolated in swollen yogurt after incubated for 7 days at
The growth of isolated starter was inhibited by 0.3% of potassium sorbate except starter-H. Most isolated yeast was inhibited by the 0.1% of potassium sorbate. The growth of yeast-9 was the most inhibited among isolated yeast. The growth of selected starter-H was similiar to that of control in MRS broth containing 0.3% of potassium sorbate. 0.3% of potassium sorbate did not affect the growth of selected starter-H incubated with selected yeast-9 in skimmilk at
for 48hr, whereas, the growth of yeast-9 did not occur during incubation. The viable cell change of starter-H in yogurt contaminated with selected yeast-9 was not observed at
for 7 days and the contaminant inhibited in 0.3% potassium sorbate containing yogurt during storage at
Antimutagenic Effect of the Extracts of Comfrey
Ham, Seung-Shi ; Park, Gwi-Gun ; Park, Yang-Ho ; Park, Won-Bong ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 539~543
This study was carried out to investigate the antimutagenic affect of crude and heated comfrey extract on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), benzo
P) and 3-amino-1, 4-dimethyl-5H-pyri-do [4,3-b] indole (Trp-P-1). In spore rec-assay using Bacillus subtilis
crude comfrey extract showed strong antimutagenic effects on MNNG in the concentration of
(p<0.01). In the Ames test using Salmonella typhimurium TA98 and TA100, the crude comfrey extract suppressed about 43% and 52% in the mutagenesis induced by
However, the heated comfrey extract strongly suppressed about 75% and 76% in the mutagenesis in Salmonella typhimurium TA98 and TA100 induced by Trp-P-1(p<0.01).
Antitumor and Immunomodulating Effects of Seaweeds toward Sarcoma-180cell
Lee, Young-Suk ; Kim, Dong-Seuk ; Ryu, Beung-Ho ; Lee, Sung-Hoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 544~550
This study was investigated on the antitumor effects of protein-polysaccharide fraction(PPF) extracted from seaweeds such as sea-lettuce and gonpi toward sarcoma-180 cells. In the PPF extracted from these seaweeds, the polysaccharide contents of sea-lettrce and gonpi were 52.20% and 48.16%, respectively. The highest levels of constituents monosaccharides found in seaweeds was fructose. The major amino acids were aspartic acid, glutamic acid, glycine and cystein. The solid tumor growth inhibition showed the highest level of 64.55% when 50mg/kg sea-lettuce was administerated. The life prolongation effect was 18.31% at 50mg/kg of gonpi. In the effects of immunologic activity, when 50mg/kg sea-lettuce was administrated, the number of circulating leucocyte showed the highest level (65.11%). The number of total peritoneal exudate cells of the sea-lettuce administerated group was increased significantly in comparison with the control group. The hematological analysis of the experimental group was similar with that of the control group.
The Antioxidative Activities of Spices Extracts on Edible Soybean Oil
Ji, Cheong-Il ; Byun, Han-Seok ; Kang, Jin-Hoon ; Lee, Tae-Gee ; Kim, Seon-Bong ; Park, Yeung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 551~556
To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at
were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at
were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.
Flavor Compounds of Domestic Meju and Doenjang
Kim, Gyeong-Eup ; Kim, Mi-Hye ; Choi, Byeong-Dae ; Kim, Tae-Soo ; Lee, Jong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 557~565
Volatile components of domestic Meju and Doenjang were extracted by simultaneous steam distillation extraction, and analyzed by GC-MS. Sixty-four kinds of compounds were identified from neutral fraction. The contents of pentanal, hexanal and 1-octen-3-ol were high in cooked soybean while those of 3-methylbutanal and 1-butanol were high in Meju. In the case of Doenjang, so many compounds including acetic acid, ethylester were identified which was not appeared in Meju. The main compounds in Meju were 3-methyl-1-butanol, 2-furancarboxyaldehyde, 1-octen-3-ol, benzeneacetaldehyde, methyloctadecadienoate and methyloctadecenoate. Of the eleven compounds identified from basic fraction, the contents of 2,6-dime-thylpyrazine, trimethylpyrazine and tetramethylpyrazine were high in Meju and Doenjang. Nine kinds of compounds were identified from phenolic fraction and appeared that 4-vinylphenol and p-ethylguaiacol were major compounds in Meju and Doenjang. Fifteen kinds of volatile compounds were contained in acidic fraction. Only four acidic compounds were identified in cooked soybean and Meju, but in Doenjang ten compounds were identified which did not appeared in other samples. Among them pentadecanoic acid was major compound.
A Study on Components of Pollen Load
Kim, Jung-Hun ; Lee, Kyu-Han ; Kim, Eul-Sang ; Park, Sung-Bae ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 566~572
Proximate composition and the contents of free sugars, minerals, fatty acids, amino acids and in vitro digestibility of mixed pollen load were analyzed. The protein in pollen load per 100g was 25.2g, lipid 5.4g, non-fibrous carbohydrate 50.0g and fiber 10.4. Free sugars in pollen load, as dry basis g per 100g, was fructose 26.6g, glucose 13.1g, sucrose 0.2g, maltose 1.3g, melezitose 0.02g and F/G ratio was 2.0. The content of mineral in pollen load was in the order K > P > Mg > Ca > Fe > Na > Mn > Zn > Cu. Unsaturated fatty acid of pollen load was about 69.1% and polyunsalturated fatty acid being about 50.3%. The ratios of SFA : MUFA : PUFA and PUFA : SFA were 0.61 : 0.37 : 1.00 and 1.63 respectively. The total amino acid contained in pollen load 22,337.5mg/100g and total essential amino acid was 39.2% of the total amino acid. proline was the most abundant amino acid (2,824.7 mg/100g),followed by Glu, Leu, Asp, Val, Phe, Ile, Ala and Thr. E/T ratio of protein in pollen load was 2.03 ; protein score, 65.2(Lys) : A/E ratio(egg), 61.7(Lys) : amino acid score, 51.7% after 1hr and on non-fibrous carbohydrate was 80.6%. But that of protein was 67.3% after 1hr, 75.5% after 2hr.
Effect of Succinylation on Functional Properties of Aspergillus fumiagtus Cell Protein
Choi, Jong-Duck ; Kim, Jeong-Gyun ; Cho, Sung-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 573~579
The influence of succinylation on several functional properties of fungal protein (Aspergillus fumigatus) was investigated. Fungal protein was succinylated to 20.7 and 85.3% by addition of 2.5 and 10% succinic anhydride, respectively. Succinylated fungal protein decreased the absorbance at 260nm, nucleic acid and carbohydrate, but increased the proteinous nitrogen and protein extraction in fungal protein. Succinylation had an enhancing effect on the functional properties as much as the degree of it was increased. Oil retention of succinylated fungal protein was higher about from two to five times than those of milk casein. Nitrogen solubility of succinylated fungal protein was increased to 32 and 51% than that of milk casein and soy flour. Emulsifying activity and stability were increased in proportion to the succinylated degree of fungal protein. As the result of succinylation increase more than 80%, emulsifying activity increased about 8.4 times. In conclusion, succinylated fungal protein improved functional properties, compared with nonsuccinylated fungal protein, milk casein and soy flour.
Serum Cholesterol and 3-Hydroxy-3-Methylglutaryl Coenzyme A Reductase
Choi, Yong-Soon ; Lee, Sang-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 21, issue 5, 1992, Pages 580~593
Cholesterol have many essential functions as a component of cellular and subcellular membranes, metabolic precursor of bile acids and steroid hormones, and obligatory part of the metabolic systems involved in DNA synthesis and cell division. These essential funtions demand a continuous and appropriate supply of cholesterol to the tissues. Body cholesterol pool is maintained by the balance of acquirement from diets, de novo synthesis, and excretion either as bile acids or neutral steroids. In these metabolic process, cholesterol biosynthesis is controlled by the change in the activity of 3-hydroxy-3methylglutaryl coenzyme A (HMG-CoA) reductase. Under most physiological or nutritional situations, the activity of this enzyme is adroitly regulated to maintain tissue cholesterol balance. Excess cholesterol accumulation in the cells induces the decrease in the number of LDL-receptor, followed by the increase in the level of serum LDL-cholesterol. Increase in the level of serum cholesterol appears to be an important determinant for the incidence of the coronary heart disease. Dietary intervention may be helpful in alleviating an increase in the level of serum cholesterol or body cholesterol pool.