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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 23, Issue 6 - Dec 1994
Volume 23, Issue 5 - Oct 1994
Volume 23, Issue 4 - Aug 1994
Volume 23, Issue 3 - Jun 1994
Volume 23, Issue 2 - Apr 1994
Volume 23, Issue 1 - Feb 1994
Selecting the target year
Intake/Balance of Dietary Protein in Korean College Student
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 711~717
This study was conducted to obtain accurate data on intake, apparent digestibility and nitrogen balance of dietary protein which the korean take in habitually. Subjects were 8 male college students, aged from 20 to 26, and maintained their menu and life pattern as usual during a 4-week study. The same amount of diet that the subjects had consumped, and feces and urine were collected and measured to extract their nitrogen content data by Kjeldahl method. From above data, the apparent digestibility and the body nitrogen balance were estimated by determining daily protein intake and excretion. The daily protein intake measured by Jjeldahil method was 88.3
0.9g(1.45/kg of body weight /day) which marked 8.3% higher than that estimatd by food analysis table. The proportional of animal protein against total protein intake was 50.4
2.3%. Daily fecal protein loss was 14.3
0.6g and the apparent digestibility was 83.8
0.7%. The urinary nitrogen excretion was 10.30
0.19g. The nitrogen balance considering nitrogen excretion from feces indicated positive balance of 1.06
The Effect of Dietary Zinc on Lipid Metabolism in Cadmium Treated Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 718~724
The study was conducted to investigated the effect of dietary levels of zinc (Zn) on lipid metabolism in cadmium (Cd) treated rats. Sixty male Sprague-Dawley rats weighing about 110
10g were divided into 6 groups. The Zn levels were low (0ppm), control (30 ppm) and Cd-treated groups were administrated with Cd chloride (5.0mg/kg of body weight) by oral intubation at the same time once a week. Serum total lipid, triglyceride , total cholesterol and DHL-cholesterol contents decreased significantly in low Zn group. In serum dietary high Zn group, it decreased significantly in the content of triglyceride but total cholesterol and HDL- cholesterol revealed increase slightly . Total lipid and triglyceride contents increased by Cd oral intubation, but triblyceride content of control group decreased significantly in Cd-treated groups. HDL-cholesterol content also decreased by Cd oral intubationl. Cd-treatment increased total cholesterol content in low Zn group. Liver triglyceride content increased as dietary Zn level became more increasing and total lipid was not influenced by dietary Zn levels. Liver cholesterol content was higher in low and high Zn groups than that of control group. Liver phospholipid content decreased in low Zn group . Oral intubation of Cd increased in the contents of triglyceride and total lipid. The content of liver Zn was not influenced by the dietary low Zn but that of serum showed a remarkable increased . Oral Cd intubation increased the Cd contents of liver and serum.
The Effect of Zinc Levels on Free Radical Generating System in Cadmium Treated Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 725~730
This study was conducted to investigate the effect of dietary zinc (Zn) and/or cadmium (Cd) on hepatic microsomal and cytosol enzyme activities. Male Spraque-Dawley rats (110
10g ) received zinc (0, 30 and 300 ppm/) and Cd-treated groups were administered oral intubation with Cd chloride (5.0mg/kg of body weight 0 at the same time once a week. The effect of Cd on the activity of hepatic cytochromep-450 , xanthine oxidase(X. O) and superoxide dismutase (SOd) was studied in rats. Cd oral intubation resulted in a decrease in cytochrome P-450 content and SOD activity whereas a significant increase in the X.O. activity was observed was observed . Intake of excessive Zn led to an increased activity of microsomal alcohol dehydrogenase (ADH) , whereas Zn deficiency group led to a decreased group. The mechanism by which Zn induces the decreasing of Cd toxicity in rats, seems to rely on the protection of the enzyme systems P-450, ADH, aldehyde dehydrogenase (ALDH) and X.O. in the liver, possibly by forming non-toxic Cd metallothionein. These results indicate that Zn and Cd regulation might occur via inhibitory protein component of the
Effect of Achatina fucica Extract on Lipid Composition of Serum in Diabetic Rats Induced by Streptozotocin
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 731~735
The aims of this study are conducted to investigate the effect of pretreatment with Achatina fucica extract (AFE) in streptozotocin (STZ)-induced diabetic rats. Serum glucose, total lipid and triglyceride levels of administration group of AE in diabetic rats induced by STZ were significant high levels than that of control group. However, glucose, triglyceride and lipid levels were significant lower level in group of pretreatment with AFE and Atheroslerotic index decreased in the group of treatment of AFE when those levels compared with that of STZ-treated group. Serum lipase activity was inhibited in the control group STZ induced diabetic rats, in contrast lipase activity increased in the group of AFE administration. These results suggested that AFE may use to prevent the diabetes mellitus induced by STZ.
Effects of the Feeding Mixture of Mushrooms and Vegetables Oils on the Lipid Component and Fatty Acid Composition of Liver in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 736~742
This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 %
L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.
Supplementation on Lipid Metabolism and Related Enzyme Activities in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 743~749
This study was designed to investigate the effect of dietary
level on the lipid metabolism and lipid peroxide metabolizing enzyme activities in rats. Male Sprague -Dawley rats were fed on diets containing five levels of
(0, 10, 120, 1200, 12000mg/kg diet ; BC 0, BC 1, BC 2, BC 3, BC 4 group). The rats were sacrificed after 7 weeks of the feeding periods. Lipid peroxide value of mitochondrial fraction of rat liver was elevated in
restriction group when compared to
-carotene groups. Superxide dismutase activity increased significantly by
supplementation. Both catalase and glutathione peroxidase activities were reduced with increasing
supplementation, except only
restriction group. In liver, the contents of total lipid and cholestero decreased by
supplementation but triglyceride content was not different among treatment groups. HDL-and total cholesterol ratio in plasma of 12, 000
group decreased, and was similar to that of
Effects of Onion Juice on Ethanol-Induced Hepatic Lipid Persoxidation in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 750~756
The effect of onion juice on ethanol -induced lipid peroxidation were studied were studied in rats. The contents of thiobarbituric acid (TBA) -reactants increased significantly in liver thanol(4ml/kg/day) administered -rats. The activities of serum alanine aminotransferase and alkaline phosphatase increased by ethanol administration compared with control group, but alterations of antioxidant enzymes activities in liver of ethanol administered rats were not significant vs control group. The glutathione contents in liver decreased by ethanol , whereas the glutathione level increased in ethanol and onion juice group compared with ethanol group. The contents of hepatic TBA-reactants and serum aminotrasnferase activity in ethanol group were reduced by onion juice administration. In these results, increased hepatic TBA-reactants of liver in ethanol group might be due to decreased glutathione contents in liver. Reduced glutathione (GSH) plays an important roles in the liver in several detoxification and the reduction of lipid peroxides. So the protective effects of onion juice on ethanol-induced increment of TBA-reactants may be due to the increament of lgutathions content. The glutathione depletion by ethanol was an important factor of ethanol-induced cell damage, and the prevention of onion juice to the glutathione depletion reduced by ethanol may be an important factor on the protection from ethanol-induced lipid perpxidation in rats.
The Effect of Several Factors in Infant Nutrition on Disease Affection
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 757~766
The survey was conducted to investigate several factors affecting the disease outcome with 116 infants aged 10 to 24 months residing in Kunsan city, Cheonbuk province . General characteristics, weaning practice , nutrient intake and the actual state for affecting disease were studied. Among many factors, mother's educational status was found to be the most influencing factor for affecting the disease outcome analyzed by oneway ANOVA. The exposure index disease, cold and diarrrhea, against mother's education were analyzed to find out the major factors for disease outcome. The education group up to middle school graduates, mother's job , nutrients supplements, feeding method, sex of baby were the factors, for the high school graduates, job , nutrients supplements were the causes, and the group graduated from the college the above grade mother's health state was the most important factor for the baby exposing to the disease. The disease outcome decreased when the bottle feeding was replaced by breast feeding, sufficient nutrients supplementation was recommended , and health care for mother during pregnancy was strongly advised.
A Study on Dietary Fiber Intake of Korean
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 767~773
The dietary fiber intakes of Korean were estimated based on the data from the National Nutrition Survey in 1989. From the data, 566 foods which contain dietary fiber were selected.The intake estimation was done based on these foods. Results were summarized as followed ; Mean DF intake of nationwide population was 17.53g/day and most of these were come from vegetables. Mean DF intake of rural population was slightly lower than that of urban's. Major sources of DF were vegetables, cereals & grain products, seaweeds, fruits, fungi & mushrooms and legumens & their products in order. Vegetables were the major sources of DF which occupied 32.4% of total intake. Among them, kimchi and red pepper were the representative sources. Among cereals & grain products, rice was found to be the most important DF source occupying 12.2% of total DF. And fried noodle, loaf bread and barley were followed. Sea mustard among seaweeds, apples and persimmons among fruits, oyster mushroom and mushroom among fungi & mushrooms and soybean sprout among legumes & their products were favorable sources of DF. 653 households out of 1, 925(33.9%) were consummed 10~15g of DF per day.
New Food Code Numbering for Calculation of Nutritive Value
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 774~783
New food item numbers for each food included in Food Composition Table in Korea (4th ed) and other Food Composition Table. New Food item numbers classified to base 5-basic food groups and its classification was as follows. 1 As for the 1569 food items , they were classified as 20 food sub-groups(82 food sorts) for 5-basic food groups. 2. As for the 82 food sorts, they were individually classified with raw prepared , fat sugar content and arranged in order, ㄱ , ㄴ and ㄷ and made the item number. 3. The data set of nutritive value of food with new item numbers was accessed on computer files. 4. The Food & Description Table was drafted as 1572 food items were arranged in order, ㄱ, ㄴand ㄷ. 5. The Food Table arranged in the order or each nutrient content (energy, carbohydrate, protein , etc....) was drafted. Clipper program for computing nutritive values and tabulation of nutrients of daily diet were coded by applying new food item numbers. It is expected that should utilized as a basic data of computer program for calculating the nutritive value of diet, evaluating the nutrition and counseling the nutrition.
Effect of Korean Green Tea, Oolong Tea and Black Tea Beverage on the Removal of Cadmium in Rat
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 784~791
This study was to investigate the cadmium removal effect of Korean green tea, black tea and oolong tea beverage on Cd administered rat, tissues and their excretions. Male Sprague-Dawley rats weighing 143±3.2g were divided into control and experimental groups. The control group were fed standard diet without cadmium . The experimental groups, which were fed standard diet containing 40 ppm Cd, were divided into 4 subgroups again , which were the groups given distilled water (CD group), 5% black tea (BT group), oolong tea (OT group ) and green tea (GT group), respectively. Five days before to sacrifice the rats, all 4 cadmium fed groups were supplied 1 ml of water with 600ppm Cd and control group were fed 1 ml of distilled water without Cd under the same dietary condition. After that, their excretion were collected separately for 3 days. In rat liver and kidney, accmulation of cadmium in 4 Cd administered groups were more than in control group and that of GT group was significantly less than CD group. In bone , also, accumulation of cadmium in 4 Cd administered groups was more than in control group and that of GT, OT,BT groups were much less than that of CD group. GT group was excreted more Cd in urine than Cd group. In feces, 3 tea feeding groups (BT, OT, GT group) were excreted Cd 1.7, 2.1, 2.4 times more than that of the CD group, respectively. We conclude that cadmium accumulations of GT feeding group in rat's liver, kidney and bone were much less than CD group , and the absorption and retention rate of GT group was significantly lower than CD group.
Antioxidative Materials in Domestic Meju and Doenjang 4. Separation of Phenolic Compounds and Their Antioxidative Activity
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 792~798
In order to investigate the antioxidant activity of phenolic compounds contained in domestic Meju and Doenjang , the methanolic extract from defatted Meju and Doenjang was fractionated into the phenolic acid and the isoflavone fractions by alumina column and polyamide-6 column chromatography, respectively. Both phenolic acid and isoflavone fractions exhibited an identical antioxidative effect against the oxidation of linoleic acid. GC analysis revealed that the phenolic acid fractio contained vanillic , chlorogenic ,p-coumalic , ferulic, and caffeine acid. The content of caffic acid was greater than 70% in the phenolic acid fraction and the content of vanillic and chlorogenic acids were disappeared during fermentation, and thus, the facts are thought to be reasons for the low antioxidant activity of the phenolic aicd fraction from Doenjang. Similarly, the isoflavone fraction cotained daidzin, glycitin-65-0 glucosider and genistin and their aglycons such as daidzein, glyciten and genistein. The content of daidzin and genistin in Meju dramatically decreased at the early stage of fermentation ,whereas the content of daidzein an dgenistein rather increased ; however, these change in isoflavone contents did not affect the antioxidant activity of isoflavone fractions.
Effect of Selaginella tamariscina on U937 Cytoxicity
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 799~804
In order to study the antitumoral effect of Selaginella tamariscina extract, the cytotoxicities to human histiocytic lymphoma (U937) and lymphocyte were measured by MTT method. The water extract of Selaginella tamariscina showed the effective cytoxicity and increased the cytotoxicity of doxorubicine, cyclophosphamide on U937, but it has no effect on the cytotoxicity of lymphocyte. The cytotoxicity increased with the addition of other antineplastic agents but decreased with the combination of antineoplastic agent and Selaginella tamariscina in the lymphocyte. The results indicted that the side actions of retinoic acid, doxorubicine and cyclophosphamide decreased by addition of Selaginella tamariscina water extracts.
Correlation between Pungency and Allicin Content of Pickled Garlic during Aging
Kim, Mee-Ree ; Yun, Jun-Hwa ; Sok, Dai-Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 805~810
Relationship between pungency and allicin content of pickled garlic during aging was examined . Degree of pungency of pickled garlic during aging at 20
was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10 , 20, 40 , 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40 th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40 th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).
Change of Fatty Acid of Non-Polar Lipid in Flint Corn During the Growth Process
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 811~815
In this study the quantity and the ratio of saturated and unsaturated fatty acids were investigated with using gas chromatography after non-polar lipid of the flint corn in the growing period was extracted with the solution of chloroform : methanol (2 : 1) and then separated by the SACC method. Neutral lipid was separated into monoglyceride(MG), 1, 3-diglyceride (1, 3-DG) , free fatty acid (FFA) , triglyceride (TG), cholesteryl ester (CE). Fatty acid of each spot was mainly composed of linoleic , oleic and palmitic acids. Lonolieic acid decreased in MG(54.5-51.4%), CE(31.3-28.9%) but increased ini TG(57.2-63.8%) during growth process. Olec acid increased in MG(25.7-29.3%), 1, 3-DG(24.7-28.9%), CE(16.7-19.9%) but decreased in TG28.6-23.1%). Palmitic acid decreased in MG(12.8-11.5%), FFA(25.7-24.1%), TG(10.4-9.3%) but increased in CE(26.4-31.5%) during a growth process. The ratio of unsaturated to saturated fatty acid in TG(7.01-7.84%) was higher in five spots of neutral lipid and in 1, 3-DG(4.61-4.16%) decreased growth process but increased in MG(5.06-5.60%), TG(7.01-7.84%).
The Physicochemical Properties and Cooking Qualities of Barley
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 816~821
The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%.
-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50
than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.
Effect of Heating Conditions on Apparent Viscosity of Cowpea Sediment Dispersions
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 822~826
Effects of concentration(6-9%, db) , heating temperature (80-95
), cooking time (10-50min) and heating method (continuous and instantaneous) on the apparent viscosity of cowpea sediment dispersions at 6
were investigated. The instantaneous heating resulted in higher apparent viscosity than continuous heating regardless concentrations and heating temperatures. The activation energy of the increase rate constant of the apparent viscosity was about 8 kcal/mole. The apparent viscosity of the cowpea sediment dispersion heated to 95
and held for 20 min showed a linear relation with the 20 min height at 92.5
ATPase Activity and Solubility of Actomyosin Extracted from Muscle of Silky Fowl
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 827~831
Investigation on the extractability, Mg2+-, Ca2+ , EDTA-ATPase activity and solubility of actomyosin prepared from leg and breast muscle of silky fowol were as follows. The extractability of actomyosin in leg and breast muscle was 779mg/100g and 1, 318mg/100g respectively, breast muscle was higher than leg muscle . Mg2+-ATPase activity of actomyosin was high inionic strength 0.02-0.10 and Mg2+ATPase activity of low ionic strength was higher than high ionic strength not related to the part. Ca2+ ATPase activity was high in ionic strength 0.05-0.13, the activity of leg muscle was higher that breast muscle. And EDTA-ATPase activity showed low in low ionic strength and showed high in high ionic strength, and increased greatly depend ionic strength up to 0.4. The solubility of actomyosin was not different in leg and breast muscle , the solution started in KCI concentration of 0.3M and ended in DCI concentration of 0.4M.
Effect of Cooking Temperature and Time on Characteristics of Port Sausage
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 832~836
This study was carried out to investigate several kinds of characteristics of pork sausage prepared by different cooking temperature and time (60, 90, 120, 150, 180 minutes in
and 25, 40, 55, 70, 85 minutes in
). In case of color, L(bright), a (red) and b(yellow) value were 64.60-65.26, 9.14-9.94 and 8.68-9.34 in
, and 65.16-66.68, 8.78-9.62 and 7.66-8.36 in
, respectively. Gel strength showed high when cooking time was 120, 250 and 180 minute in
and 40 minute in
. Residual nitrite concentration showed higher
and decreased gradually as cooking time elevated in all cooking temperature. Total plate count in 58
was higher than
, was wholly
.In case of free amino acid content, Asp, Glu and Lys were high and Cys, Met and Tyr low and was not different with
. The result of sensory evaluation was not different (p<0.05) with
Changes in Chemical Components of Soybean Cheese Making from Cow한s Milk Added Soybean Curd
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 837~844
In order to making the good quality soybean cheese, it is prepared byover growing cow's milk added soybean curd with Actinomucor elegans and the nold-overgrown curd soked in salt-brine/ethanol mixture. The physicochemical changes and sensory evaluation were investigated during the aging period. Crude protein, carbohydrate, crude fat ash contents of the pehtze were increased by elapsing the fermentation time, whereas moisture's decreased . Amino-N and ammonia -N contents of cow's milk added pehtze and soybean phetze were increased 17.25%, 7.23% and 16.16%, 8.42% respectively. Total nitrogen content of the pehtze was decreased by elaping the aging time but soaking solution's increased. Free amino acid content of soybean cheese was increased as a result of the proteolytic action of molds. As a result, sulfur containing amino acid such as methionine and cysteine of the cow's milk added soybean cheese were enriched 1.3 times more than the soybean cheese. Flavor, taste and texture of the cow's milk added soybean cheese were higher than soybean cheese.
Investigation of the Condition of Acetic Acid Fermentation with High Concentration Ethanol Resistant Acetobacter sp. FM-10
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 845~848
The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .
Inhibitory Action of the Paraquat on Superoxide Dismutase of Excherichia coli
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 849~855
Actively growin Excherichia coli(KCTC 1039) cells were treated with paraquat (1, 1'-dimethyl-4, 4'-bipyridili-um dichloride) by cultivating them in the presence of 1.0mM paraquat. The treatment was carried out with or without shaking to understand the effect of oxygen on paraquat action to thebacterial superoxide dismutase (SOd). By the treatment with vigorous shaking , population growth of the organism almostly stopped and specific activities of SOD of the cells drastically decreased. On contrast ot it, the herbicide showed only l limited inhibitory action on bacterial growth and SOD activity by stationary treatment. Proteins prepared from parquat-treated cells divided into two peaks by Sephacryl column chormatogrpahy, while proteins from the intact cells formed a single peak. Cytoplasmic proteins and plasma membrane proteins of intact cells formed separated three peaks by Sephadex G-75 column chormatography. respectively. Among them the second peak disappeared by paraquat treatment , while the third peak became more apparent. Fractions from the first and the third peak showed SOD activity. Paraquat was detected from the same fractions.
A Study on Growth Condition and Proteolytic Enzyme of Halobacterium halobium
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 856~862
In salt-preserved foods of every kinds, it was examined the growth condition of halophilic bacteria that induced a change of colour, taste, nutritive substance, a production condition of enzyme and a character of crude enzyme. Used bacteria is H. halobium a kind of extremely halophilic bacteria, and the required of optimum culture needed a quite long time of crude enzyme production is 168 hours. Optimum pH is about 7-7.5, so the traditional food of such neutrality pH as soybean paste and soy sauce particularly come into trouble because the growth can flourish in neutrality or alkaliescence, and the crude enzyme also appeared that best activation between pH 6 and pH 8. The optimum temperature is about 37
, the optimum temperature of enzyme is about 40
and the temperature stability is settled for 15 minutes and it is completely inactivated at 10 minutes. In the influence of each metal ion, Fe++ and Mn++ a stimulated the growth of H.halobium and the activation of enzyme, Cu++ and Zn++ were identified that made the growth and the activation of enzyme inhibit.
The Contents of Aluminum in Beverage Foods
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 863~866
This study was carried out to estimate aluminum contents of commercial beverage foods by atomic absorption spectrophotometer. The contents of aluminium in drinking yogurt, curd yogurt, fruit beverage, carbonated beverage, fruit canned food and commerical teas ranged from 161.667 to 173.333ppm 139, 300 to 293, 925ppm, 1.481 to 7.130 ppm, 1.803 to 6.026ppm, 4.600 to 7.053ppm 194.437 to 846.056 ppm, respectively.
Lipid Peroxidation and Its Nutritional Significance
Journal of the Korean Society of Food Science and Nutrition, volume 23, issue 5, 1994, Pages 867~878
A general overview of the lipid peroxidation and its nutritional significance are presented ,with emphasis on the reaction mechaisms, peroxidized products, further interaction and nutritional/biological deterioration in a series of oxidative process. Overall mechanism with various factors and elements for initiation , propagation and termination of free radical reaction is reviewed and the primary /secondary products of peroxidized lipids are defined. Since these products are potentially reactive substances that can cause deterioration of proteins /amino acids and vitamins (carotene, tocopherols and ascorbic acid etc), mechanism and actual damages of their deterioration in some foods and biological models are outlined. Especially , chemical changes caused by interaction of peroxidized products (related hydroperoxides, radicals and malonaldehye etc) and protein are emphasized here. And also, the detailed mechanisms on radical scavenging of the these vitamins which are the most prominent natural antioxidants are presented . Additionally , the possible roles of peroxidicaed lipids and their secondary products in the process of aging an carcinogenesis are briefly discussed . However, it is important to not that more detailed and integrated studies on the reaction kinetics, energetics of peroxidation, their decomposed products , biochemical interaction potential damaging/aging / carcinogenic effects, protection from their oxidative spoilage and novel antioxidants in food and heterogeneous biological systems will be essential in order to assessing the implication of lipid peroxidation to human nutrition and health.