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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 26, Issue 6 - Dec 1997
Volume 26, Issue 5 - Oct 1997
Volume 26, Issue 4 - Aug 1997
Volume 26, Issue 3 - Jun 1997
Volume 26, Issue 2 - Apr 1997
Volume 26, Issue 1 - Feb 1997
Selecting the target year
Frequency of Food Allergy in Korea and the Causative Food Allergens
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 1~9
To evaluate the prevalence of food allergies and the causative food allergens, 1,469 subjects in various age groups were studied by using a food Allergy questionnaire. Also, specific food antibodies were tested with the MAST method, a chemiluminescent assay, in 84 people who have a positive history of food allergies. The results were as follows : Among the total number of 1,469 subjects, about one- half of the total number(46.6%) have a family history of allergies. According to the questionnaire, the prevalence of food allergies was 11.4%. The group with a family history of allergies showed a higher Prevalence than the group without a family history. Skin allergies were the most common type of food allergies in both groups of male and female subjects. The questionnaire revealed mackerel as the most common food allergen, followed by the allergens of peach, pork, chicken, milk and eggs in decreasing order. According to the MAST allergy test, these diagnosed with an actual food allergy totalled 4.1% of the subjects. Peach and pork were the most common food allergens listed on the MAST results.
Physicochemical Characteristics of Water or Alcohol Soluble Extracts from Laver, Porphyra yezoensis
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 10~16
To confirm the possibility of seaweed extracts for functional food, water or ethyl alcohol solubles were extracted from laver, Porphyra yezoensis and evaluated those food components such as proteins, carbohydrates, nucleic acids, taurine, pigments and browning extent. The amount of proteins, polysaccharides and nucleic acids extracted decreased with increasing ethyl alcohol concentration, which was maximal when water was used as extraction solvent. The extractability of proteins, polysaccharides and nucleic acids was different between the dried and the roasted laver. Taurine was extracted about 1% from the dried and the roasted laver in the range of o~7o% ethyl alcohol concentration. The amount of carotenoids extracted by 95% ethyl alcohol from the dried and the roasted laver were 146.6 and 138.4mg%, respectively, which was 66 ~ 80% of yield extracted by methanol/acetone(1/1) solvent. The browning value of 50 ~6o% ethyl alcohol extraction group from roasted laver was highest among water/ethyl alcohol extraction group. The extraction yield was maximum when laver was extracted with water, and the value was 26.3% for the dried laver and 27.5% for the roasted layer. Organoleptic characteristics from four kinds of extraction groups containing hot water extraction showed that extracts from the roasted laver were evaluated most eminent and thought to be applicable to various preparation of food.
Physicochemical and Gelatinization Properties of Glutinous Rice Flour and Starch Steeped at Different Conditions
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 17~24
The effects of steeping on the physicochemical and gelatinization characteristics of glutinous rice flour and its starch were studied. Steeping conditions were 1 day at 25"C,7 days at 2iC and 7 days at 35"C. Crude protein, lipid and ash content were decreased br steeping. It was observed with scanning electron microscopy that endosperm cell wall of glutinous rice flour was diminished by steeping. Although morphology of the glutinous rice starch granules was not affected, the size was decreased by steeping. Density and water binding capacity(WBC) of glutinous rice flour and its starch were changed by steeping. X-ray diffraction pattern of glutinous rice starch was A type and was not affected by steeping. Swelling power of glutinous rice flour and its starch was increased but solubility was decreased by steeping. In Brabender amylographic examination, peak viscosity of untreated glutinous rice flour was very low and increased enormously by steeping resulting in the similar Brabender viscosity pattern to its starch. The gelatinization temperature examined by X-ray diffractometry was lowered by steeping. And the degree of gelatinization under the conclusion temperature increased with increasing of steeping Period and temperature.mperature.
Antioxidant Activity of Daidzin and Puerarin toward Oxidation of Human Low Density Lipoprotein
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 25~31
Antioxidative activity of daidzin and puerarin isolated from Puerariae radix against oxidation of low density lipoprotein(LDL) was investigated. The concentration of daidzin at 100
and puerarin at 60
-mediated oxidation of LDL almost completely. The electrophoretic mobility of oxidized LDL by addition of daidzin(100
) and puerarin(60
) was faster than that of native LDL, but slower than that of oxidized LDL. The oxidized LDL induced by J774 or macrophage was inhibited strongly in the presence of 100
daidzin and 60
Puerarin. The formation of conjugated dienes in the oxidized LDL was strongly inhibited by 100
daidzin and 60
Changes of Carotenoids of the Pumpkin Powder during Storage
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 32~36
As a fundamental research for the development of pumpkin products, the changes of carotenoids were investigated in hot air dried pumpkin powder packed in PE/nylon film during storage at 2
under the dark and bright conditions. Total amounts of carotenoids in the dehydrated pumpkin powder were reduced by 65~70 percentage without effect of light after one month. The carotenoids of pumpkin powder were separated to five spots without effect of light by TLC, but difference of color was not significant throughout the storage period. By the analysis of HPLC, leutin, under bright condition, was increased from 15 days of storage but under dark condition it was not changed for one month. Meanwhile, p-carotene, under bright condition, was decreased from 15 days of storage but under drak condition it was decreased from 25 days. The contents of lycopene and
-carotene did not show any significant change throughout the storage period. In color analysis, yellowness value was de- creased in bright as well as dark condition from 10 day storage.
Effect of Cooking Methods and Reheating on Texture of Sausage
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 37~44
The Purpose of this study was to evaluate the effect of cooking methods and reheating on texture characteristics of sausage. Sausage samples were cooked(microwaving, gas-broiling and frying), reheated on day 3 and 6 after refrigeration and put to evaluation of sensory and texture characteristics. The results of sensory evaluation showed that hardness, salty taste, rancid flavor and after-taste were increased but wetness and chewiness were decreased by reheating after refrigeration. Overall acceptability was the highest when the samples were gas broiled and reheated on day 3 after refrigeration. As for the estimation of texture changes by rheometer, hardness, cohesiveness, elasticity, gum-miness and chewiness tended to increase by reheating after refrigeration. Hardness, cohesiveness, gumminess and chewiness were the highest when the samples were gas-broiled and reheated on day 3 after refrigeration.
The Formation of N-Nitrosamine during Storage of Salted Mackerel, Scomber japonicus
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 45~53
Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0
/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6
/kg and 53.8~77.2
/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6
/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.
Antimicrobial Effect of Caridina denticulata denticulata
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 54~59
After extracting Caridina denticulata denticulata, the raw material of salt-fermented Toha, with the use of water, ether, acetone and methanol in order, we had the antimicrobial activity test for nine strains of bacteria which are harmful to the human body and food. It is as follows; solvent extract yield of the powder of vacuum freeze dried Caridina denticulata denticulata was 52% of water fraction, 7.4% of ether fraction, 1.0% of acetone fraction and 0.8% of methanol fraction. The result of solvent extract antimicrobial search of Caridina denticulata denticulata said that with the sample of 20
/disk, ether fraction resulted in clear one of 8~12mm, acetone fraction 8~12mm, methanol fraction 7~9mm and water fraction didn't have antimicrobial effect. The minimal inhibitory concentration of solvent extract of Caridina denticulata denticulata per area was that ether fraction was 250~500
, acetone fraction 125~500
and methanol fraction 250~500
. The minimal bactericidal concentration of solvent extract per area of Caridina denticulata denticulata showed that ether fraction was 2, 500~10, 000
, acetone fraction 1, 250~10, 000
and methanol fraction 5, 000~10, 000
Characteristics and Stability of Pigments Produced by Monascus anka in a Jar Fermenter
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 60~66
The characteristics and stability of pigments produced by Monascus anka in a jar fermenter were examined The pigments produced by the mold were fractionated into four pigments, i.e., extracellular red pigment(ERP) extracellular yellow Pigment(EYP), intracellular red pigment(IRP) and intracellular yellow pigment(IYP) by the solvent fractionation method. These pigments showed characteristic absorption spectrum indicating that they were composed of different components of pigments. Each of these four pigments separated from Monascus anka were stable under ultraviolet light, fluorescent light and in dark conditions, but their color was faded rapidly under sun light. They were also very stable against temperature below 8
, above which temperature the stability of the Pigments was decreased rapidly. Among the eight organic acids tested, tartaric and citric acids were found to be detrimental against the Monascus anka Pigments. And Cu
ion showed the most deleterious effect on the color change of the pigments.s.
Effect of Lignin and Hemicellulose on the Mutagenicity of IQ
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 67~71
Different concentrations of lignin and hemicellulose were preincubated with 0.01
of 2-amino-3-methylimidazo［4, 5-f］quinoline(IQ) at simulated gastrointestinal pH condition s. The Ames Salmonella assay using Salmonella typhimurim TA98 was performed to detect any changes in the mutagenicity of IQ in the presence of lignin or hemicellulose. IQ revealed very weak or no mutagenicity when it was preincubated at pH 2.1. However, there was a dose-dependent inhibition of IQ mutagenicity in tile presence of lignin or hemicellulose at pH 5.4 and 6.6. The antimutagenic activities of fibers were not different from each other. Also, at lower concentrations of fibers, pH 5.4 was more effective in suppressing IQ mutagenicity, while 300
of lignin or hemicellulose significantly reduced the mutagenicity of IQ regardless of pH conditions. These results suggest that at gastrointestinal pH conditions, both soluble and insoluble fibers inhibit mutagenicity of IQ by adsorption. Therefore, a possible mechanism for Protective effect of fibers against cancer is due to their adsorption to mutagens in the gastrointestinal tract, and pH seems to be an important factor in the regulation of interactions between the fiber and mutagens.
Chemical Compositions of Glycoprotein and Chondroitin Sulfates from Sea Cucumber(Stichopus japonicus)
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 72~80
To elucidate food value and medicinal effect of sea cucumbers, sugar composition of those gly-coprotein and chondroitin sulfate was studied. The contents of sulfate esters in sea cucumbers were 1.21%(blue), 0.90%(red) and 1.19%(black). Predominant carbohydrates were identified as fucose, glucose, D-mannuronic acid and N-acetylglucosamine, and those amount was more than 80% to total carbo-hydrate, while the minor sugar composition was ribose, mannose, galactose, N-acetylgalactosamine and D-glucuronic acid. Also, the major carbohydrate moiety of glycoproteins of sea cucumbers was revealed as fucose, mannose, N-acetylglucosamine, glucose and ribose, and those amount was more than 86% to total carbohydrate. Galactose, N-acetylgalactosamine, D-glucuronic acid and mannuronic acid were minor carbohydrate moiety. The contents of sulfate esters in glycoproteins were 0.96% for blue sea cucumber, 1.15% for red sea cucumber and 1.13% for black sea cucumber, while those in chondroitin sulfates were 3.52%(blue), 3.60%(red) and 3.72%(black). The carbohydrate moiety of chondroitin sulfate was identified as N-acetylgalactosamine (73~ 87%), fucose (7~15%) and D-glucuronic acid(5~12%). As the base on the IR spectrum of strong absorption appeared in 1240
/ for stretching vibrations in S=0 group and weak absorptions in 850
/ and 820
/for stretching vibrations in C-0-S group, chondroitin sulfates had sulfate group which was bound to
Processing of Powdered Jujube Juice by Spray Drying
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 81~86
Spray dried powdered juice was processed from concentrated extract of jujube(Zizyphus jujuba MILLER). Spray drying of the extract solution could not be operated to have powder product by itself over whole concentration range and required addition of some carrier or support material. The concentrated extract of 26
Bx was combined with carrier material solution to have a final concentration of 30
Bx, and then spray dried. Proper addition level of carrier solid for physical and flavor quality of the powder product was determined to be 1 : 1 ratio to jujube solid. Combined use of maltose and gum arabic produced the best quality product among the studied carrier materials, which were maltose, dextrin, condensed milk and gum arabic. Enzymatic treatment in extraction process could increase the yield by 13~39%, but hurt the sensory quality of powdered juice. Treatment by 0.5% pectinase(0.05 unit/ml) may be used with lesser quality change for improved yield.
Chitosan Production from Mutant of Cunninghamella blakesleeana IFO 4443
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 87~91
A method for lab scale production and isolation of chitosan from mycelia of Cunninghamella blakesleeana IFO 4443 mutant was developed. Mutant of Cunninghamella blakesleeana IFO 4443-10 obtained by W radiation was cultivated in 5L jar fermentor at 3
for 3days. The fungus were grown well at pH 4.5 Chitosan was readily extracted from mycelia walls with alkali treatment. The maximum yield of chitosan obtained was 1012mg/L and degree of deacetylation was 84.6%.
Development of Beverages Drinks Using Mountain Edible Herbs
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 92~97
Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37
for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37
, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5
, respectively. The changes of pH and titratable acidities stored at 4
for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.
Antiulcerative Effect of Sikhe on Stomach Ulcer Induced by Ethanol
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 98~102
The antiulcerative effect of Sikhe(Korean traditional sweet rice drink) on stomach ulcer induced by ethanol treatment was investigated. Fifty male mice were divided into 5 groups consisting of control group and 4 Sikhe groups fed 0.3% commercial Sikhe(group I), 3% commercial Sikhe(group II), 0.3% home-made Sikhe(group III) and 3% home-made Sikhe(group IV). Mice were fed experimental diet ad libitum for 45 days. Growth, stomach surface pH, gastric wall mucosa and ulcer index were examined. Feed intake and weight gain did not show significant differences among 5 groups(p>0.05). The stomach surface pH and the amount of gastric wall mucosa of Sikhe fed groups(group I~IV) were higher than those of the control group, but were not significantly different(p>0.05) . The ulcer indices of the control and Sikhe fed groups were 18.6
6.58mm and 13.7
9.10, respectively. But significant differences were not found between the control and the Sikhe fed groups(p>0.05) though mean values of Sikhe fed groups were lower than that of the control group.
Effect of Heat Treatment of Garlic Added Diet on the Blood of Spontaneously Hypertension Rat
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 103~108
It has been known that garlic, one of the essential ingredients of spices in Korean food, has a hypotensive effect. The following experiments were done to compare the effect of heat treatment of garlic on change in blood pressure. We selected SHR(Spontaneously Hypertension Rat) for experimental animals since, in the case of human beings, 85~90% of high blood pressure is in hereditary origin. Animals were divided into 3 groups, control group(no garlic), 3% raw garlic group and 3% heated garlic group. Serum was analyzed for lipid concentration, and plasma for prothrombin time and fi-brinogen concentration. The effects of heat treatment of garlic were as follow. There was no significant differences in body weight gain and feed efficiency ratio except that feed intake of 3% heated garlic-fed group was significantly lower than that of control group and 3% raw garlic-fed group. Garlic-fed groups, in contrast to the control group, showed significant difference in cholesterol content in pro-thrombin time and in fibrinogen concentration. Taken together, hypotensive effects of garlic on high blood pressure were significant. Regardless of heat treatment both heated garlic and raw garlic showed hypotensive effects.
Effect of Methionine Levels on Brain Lipid Peroxidation in Ethanol-treated Rats of Selenium Deficiency
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 109~115
This study was designed to investigate the effects of methionine(Met) on the activities of brain lipid peroxidation related enzymes in ethanol administrated rats of selenium(Se) deficiency. Male Sprague-Dawley rats were fed Se deficiency diets containing one of the three levels of Met (0, 3, 9g/kg diet) and ethanol(2.5g/kg of body weight) was administrated as 25v/v% ethanol treated groups orally. The rats sacrificed after 5 and 10 weeks of feeding periods. Alcohol dehydrogenase activity was increased in ethanol treated groups and was higher Met normal group than Met deficiency and excessive groups at 5 and 10 weeks dieting. Aldehyde dehydrogenase activity was decreased in ethanol treated groups and significantly decreased in Met deficiency group. Monoamine oxidase activity in brain was increased in ethanol treated groups and was predominently increased in Met deficiency groups. Superoxide dismutase and glutathione peroxidase activities were decreased in ethanol treated groups and tended to increase in proportion to level of dietary methionine. Glutathione S-transferase and catalase activities and lipid peroxide content were increased by ethanol administration and were higher Met deficiency group than normal and excessive groups.
Postprandial Plasma Lipid Levels and Digestive Enzyme Activities After High Fat Meal in Rats Adapted to Dietary Fiber
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 116~122
Rats were adapted to diets containing 10% cellulose,10% sodium alginate and fiber-free diet for 5 weeks. Following a 14 hour fasting, rats were fed 5g of a test meal that provided 50% energy from fat, then killed at 4 hour postprandially. Plasma and lipoprotein fraction-cholesterol levels were lower in sodium alginate-fed animals than in rats fed other diets. Plasma TG did not differ among diet treatments. Increase in TG content of HDL fraction occurred in dietary fiber groups. Intestinal apolipoprotein B level and lipase activity were lower in sodium alginate-fed group than in other dietary groups. These results suggest that chronic consumption of sodium alginate affects plasma cholesterol level as in the case of fiber supplemetation, but is less likely to modify the acute Plasma TG response to high fat meal than if a fiber supplement is incorporated into the meal.
A Study on the Chemical Composition and Hypocholesterolaemic Effect of Aster scaber and Ixeris dentata
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 123~129
The effects of Aster scaber(Cham chyi) and Ixeris dentata(Sumbagui) of composite were studied on lipid metabolism in rats. Thirty rats were divided into five groups and fed diets containing 1% cholesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard(control group) for 4 weeks. For each experimental diet added was 5% plant powder or extract of the plant which was equivalent to 5% Plant powder by dry weight. The lipid components of serum were assayed. The concentration of the total cholesterol was significantly lower in Cham chyi, and Sumbagui powder and the extract groups of those powder than the control group. The concentration of HDL-cholesterol was significantly higher in rats fed Cham chyi and Sumbagui powder than the control group. The concentration of LDL, LDL-cholestrol, VLDL and chylomicron were comparatively lower in Cham chyi and Sumbagui powder groups than those in the control group. The concentration of seum triglyceride was lower in Cham chyi powder fed group than the control group.
Effects of Glutamine, Glycine and Nucleosides/Nucleotide Mixture on Intestinal Mucosal Growth in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 130~136
Total parenteral nutritional effect was induced by surgical creation of Thiry-Vella fistula(TVFs) in rats. Glutamine, glycine or nucleosides/nucleotide mixture in solution was injected into the loops for 2, 4, 6, 8 days. Control animals received a 0.9％ saline solution. Results include weight gain, total protein, DNA, ［
H］ thymidine incorporation into DNA, morphometry of the intestine in both TVFs and intestine in continuity. Perfusion of nucleosides/nucleotide mixture into the bypassed loops caused an increase in total protein, DNA content, villous height, villous surface area in loops. The injection of glycine into loops caused an increase in ［
H］ thymidine incorporation but the mean values of the protein and DNA contents were not significantly different from those in group Cont and group Nuc. Overall values for group Gln were slightly higher than those of the control but the differences were not statistically significant. This study suggests that this animal model may be useful for studying the effect of dietary factors on intestinal growth and maturation, separating the direct effect of diet from systemic effect on the intestine.
Effects of Godulbaegi Leaf Extracts on
-Induced Hepatotoxicity in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 137~143
This study was carried out to investigate the effect of godulbaegi leaf extracts on detoxication of liver injury in
-treated rats. We divided normal group(5) and
-treated group and then
- treated group was divided into 6 groups; only
-treated group(CS), aqueous extract pretreated group (CSA), n-butanol extract pretreated group(CSB), Tween 80 pretreated group(CT), n-hexane extract pretreated group(CTH) and ethyl acetate extract pretreated group(CTE). The ratio of liver weight per body weight and the activity of GPT in hexane extract group(CTH) were lowest, similar to the results of S. Godulbaegi n-hexane extract(IS) groups intoxicated by
had lower values of MDA than CS and CT which are control groups. Histological finding of liver tissue revealed less of necrosis in IS extracts groups than in control groups(CS, CT). From these results, IS extracts could predominently prevent hepat-otoxicity of rats. Especially, hexane extract was effective on the detoxication of liver injury among the other extracts.
Effects of Sesquiterpene Lactones Isolated from Chrysanthemum boreale M. against Sarcoma180 Implanted in ICR Mice
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 144~147
For the investigation of antitumor agents, two kinds of sesquiterpene lactones were isolated and purified from Chrysanthemum boreale M. and designated as Compound I and ]U . And then in vivo antitumor test of the sesquiterpene lactones was carried out against ICR mice. In vivo test against Sarcoma180 implanted ICR mice, life prolongation effects of Compound I and II were showed as 143% and 134% at the dose of 10mg/kg, respectively. Besides, at the tested group mixed Compound I and II each 1mg/kg was showed rather high life prolongation effect as 158%.
Studies on the Immunomodulating Effects of Polysaccharide Extracted from Ganoderma lucidum on Macrophage
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 148~153
The immunomodulating effects of polysaccharide extracted from Ganoderma lucidum(PSG) on macrophage were evaluated using murine macrophage cell line ATCC TIB 71 cells or peritoneal exudate cells of BALB/c mice. The cell were incubated with various content of PSG for 24 hours at 0.5%
incubator under varying experimental conditions. PSG stimulated the non-specific activites of macrophage such as mitotic activity and expression of surface interleukin-2 receptors by dose-dependent pattern with statistic significance(p<0.001): however, PSG had little immunoregulatory effects on cytokines derived from peritoneal macrophages of BALB/c mice. There were no significant changes in the se-cretion of interleukin-6, interleukin-6, or tumor necrosis factors(Tn) of PSG treated cells compared to the control group. But PSG increased secretion of cytokines(IL-1 and TNF) when the cells were primed and trigged with BCG and IFN-
Study on Sodium Intake and Preference for Salty Taste in College Women
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 154~160
College women of 136 in Kyoung-Buk province were studied in order to investigate the quantity of Na intake and preference for salty taste in diet. Also the relation of family's history on hypertention and their Na intake and preference for salty taste were studied. Three type of meal with 9g NaCl, 12g NaCl, 15g NaCl and four type of beef soup with 0.2% NaCl, 0.4% NaCl, 0.6% NaCl, 0.8% NaCl were prepared. The computating value of Na according to the food composition table and the amount of Na by chemical analysis were almost equal. The meal with 12g NaCl was favored 58.8% of the subjects, hence the amount of Na intake per day was thought 13g roughly.50.7% of subjects prefered of beef soup with 0.6% NaCl and those who thought that they eat salty had tendency to like food with high amount of salt. 73 subjects(53.7%) had family's history on hypertention, then 38 subjects (52.9%) among them liked beef soup with 0.4% NaCl 63 subjects(46.3%) didn't have family's history on hypertention, then 44 subjects among thorn liked beef soup with 0.6% NaCl. The subjects with family's history on hypertention liked more salty taste than the subjects with no family.s history on hypertention.
Research and Development Trends on Omega-3 Fatty Acid Fortified Foodstuffs
Journal of the Korean Society of Food Science and Nutrition, volume 26, issue 1, 1997, Pages 161~174
Omega-3 fatty acids have been major research interests in medical and nutritional science relating to life sciences since after the epidemiologic data on Green3and Eskimos reported by several researchers clearly showed fewer per capita deaths from heart diseases and a lower incidence of adult diseases. Linolenic acid(LNA) is an essential fatty acid for human beings as well as linoleic acid(LA) due to the fact that vertebrates lack an enzyme required to incorporate a double bond beyond carbon 9 in the chain. In addition the ratio of omega-6 and 3 fatty acids seems to be important in terms of alleviation of heart diseases since LA and LNA competes for the metabolic pathways of eicosanoids synthesis. High consumption of omega-3 fatty acids in seafoods may control heart diseases by reducing blood cholesterol, triglyceride, VLDL, LDL and increasing HDL and by inhibiting plaque development through the formation of antiaggregatory substances like PGI
metabolized from LNA. Omega 3 fatty acids also play an important role in neuronal developments and visual functioning, in turn influence learning behaviors. Current dietary sources of omega-3 fatty acids are limited mostly to seafoods, leafy vegetables, marine and some seed oils and the most appropriate way to provide omega-3 fatty acids is as a part of the normal dietary regimen. The efforts to enhance the intake of omega-3 fatty acids due to several beneficial effects have been made nowadays by way of food processing technology. Two different ways can be applied: one is add Purified and concentrated omega-3 fatty acids into foods and the other is to produce foods with high amounts of omega-3 fatty acids by raising animals with specially formulated feed best for the transfer of omega-3 fatty acids. Recently, items of manufactured and marketed omega-3 fatty acids fortified foodstuffs are pork, milk, cheese, egg, formula milk and ham. In domestic food market, many of them are distributed already, but problem is that nutritional informations on the amounts of omega-3 fatty acids are not presented on the labeling, which might cause distrust of consumers on those products, result in lower sales volumes. It would be very much wise if we consume natural products, result in lower sales volumes. It would be very much wise if we consume natural products high in omega-3 fatty acids to Promote health related to many types of adult diseases rather than processed foods fortified with omega-3 fatty acids.