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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 27, Issue 6 - Dec 1998
Volume 27, Issue 5 - Oct 1998
Volume 27, Issue 4 - Aug 1998
Volume 27, Issue 3 - Jun 1998
Volume 27, Issue 2 - Apr 1998
Volume 27, Issue 1 - Feb 1998
Selecting the target year
Changes in Physicochemical Components of Stewed Pumpkin Juice Heated and Stored under Different Conditions
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 1~9
This study was designed to determine the most suitable manufacturing conditions of stewed pumpkin juice(SPJ) in terms of nutrition and taste. Well ripened pumpkin was heated for 3, 4, 5, 6 and 7 hours in a pressure cooker and then extracted and packed in retort pouches. These were kept at 4
for 30 days, respectively and changes of the physicochemical components of SPJ were investigated. The free amino acid compositions of pumpkin and SPJ occupied asparagine, aspartic acid, glutamine, arginine and serine in increasing order of abundance. Except SPJ heated for 3 hours, SPJ stored at 28
had the most abundant free amino acids, followed by SPJ stored at 4
, and SPJ not stored. The fatty acid composition of pumpkin occupied behenic acid, erucic acid, palmitic acid, linoleic acid, heneicosanoic aicd, in order of abundance. When SPJ was heated over 3 hours, palmitic acid and linolenic acid decreased greatly. SPJ stored at 4
increased contents of saturated fatty acids such as behenic acid, palmitic acid than SPJ not stored. As SPJ was heated for a long time, carotenoid was mostly destroyed and the Hunter "L", "a" and "b" values of SPJ decreased. Among the mineral constituents of SPJ, Na and Ca were dominantly occupied. It was found that the range of the total visible cell count was 3~4CFU/ml from the SPJ which was heated for 3 hours and it increased by 1
109CFU/ml when the SPJ was stored at 28
. It seems that the contamination by microorganism have occurred at packing process. In sensory evaluation, the SPJ which was heated for 5 hours had the highest scores in overall preference, sweet smell and sweetness.ce, sweet smell and sweetness.
Studies on the Contents of Free Amino Acids, Organic Acids and Isoflavones in Commercial Soybean Paste
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 10~15
In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.
Effect of Fermentation Temperature on Free Sugar, Organic Acid and Volatile Compounds of Kakdugi
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 16~23
Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2
was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4
after fermentating at 2
for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.
Volatile Compounds of Sparkling Wine Using Immobilized Yeast
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 24~28
In order to investigate the possibility of using immobilizing yeast cells with the eliminating purpose of the ridding process in sparkling wine production by the traditional method, the changes in chemical components during and after bottle fermentation by immobilizing yeast cells with alginate were tested. The most volatile compounds, excepting some compounds, were not appreciable different in sparkling wines which obtained from various samples compared. After bottle fermentation, sparkling wine fermented with undergoing riddling process, and tested. The results showed that the taste and aroma of the sparkling wine produced with using immobilized cells were very similar to that produced with using free cells.
Studies on the Softening of Strawberry during Circulation and Storage (1) Changes of Cell Wall Components, Protein and Enzymes during Ripening
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 29~34
This study was investigated to know changes of the cell wall components, cell wall degrading enzyme activities and contents of soluble protein of strawberry during ripening and softening. The contents of water soluble substances were slightly increased during ripening, but the contents of alcohol-insoluble substances were not changed. The contents of pectin were not changed at green mature and turning stage, while decreased after mature stage. The contents of alkali-soluble hemicellulose and cellulose were increased during ripening and softening. The contents of water-soluble and saltsoluble protein were not changed, but the content of cell wall protein was slightly decreased during ripening. The content of total protein was increased at turning stage, it is not changed after turning stage.
-Galactosidase activity was increased during ripening, and pectinmethylesterase activity was decreased at turning. Phenylalanine ammonia-lyase activity was changed up to mature stage, but decreased at overripening stage. Polygalacturonase and cellulase activities were not detected at all of ripening stages.
Lipid Content and Fatty Acid Composition of Commercial Fatty Processed Food(II) -Fried Instant Noodle-
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 35~37
This study was performed to investigate lipid content, melting point, refractive index, fatty acid composition and energy intake from lipid of commercial fried instant noodles. Sixty five samples were collected in Seoul area, and analyzed. The average of lipid content was 16.7%, melting point and refractive index were 29
and 1.46, respectively. The fatty acid composition mainly consisted of C16:0, C18:1 and C18:2. The ratio of P/M/S in fried instant noodles was 0.19 : 0.77 : 1.00. The average energy intake from lipid of 100g fried instant noodles was 150.3kcal.
Isolation, Purification and Characterization of Phytase from Asperfillus sp.
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 38~45
To extract insoluble proteins and to improve funtional properties of abolished proteins, an phytase producing Aspergillus sp. SM-15 was isolated from soil. The enzyme was purified and its enzymological characteristics were investigated. Phytase production reached to maximum when the wheat bran medium containing 1% mannose, 1% yeast extract, 1% (NH4)2HPO4 and 0.2% calcium chloride was cultured for 4 days. Phytase was purified 17.1 fold and specific activity was 244.32unit/mg by a sequencial process of ammonium sulfate fraction, ion exchange chromatography and gel filtrations Pruified enzyme was confirmed as a single band by the polyacrylamide gel electro-phoresis. The molecular weight of phytase was estimated to be 46,000. The optimum pH and temperature for the phytase activity were 5.5 and 5
. The enzyme is stable in pH 4.5~5.5, 6
. The activity of purified enzyme was inhibited by Hg2+ whereas activited by Pb2+ and Fe2+. The activity of phytase was inhibited by the treatment with iodine. The result indicate the possible involvement of histidine at active site. Km and Vmax of the puridied phytase were 37.037mM/L and 159.87umol/min, respectively.
Change of Functional Properties and Extraction of Protein from Abolished Protein Resource by Phytase
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 46~50
This study was peformed to improve extraction of insoluble proteins and to evaluate funtional properties of abolished proteins by the phytase produced by Asporgillus sp. The optimum pH, temperature, treatment time and unit of the enzyme for extraction of protein were pH 4.0~5.0,
, 8~10 hrs and 120 units. The foaming capacity and foaming stability of sesame meal protein after enzyme treatment were virtually unchanged as compared to control. The emulsion capacity and emulsion stability of sesame meal protein was higher than control. Oil absorption as well as water absorption capacities of sesame meal protein were higher than control.
Production and Characterization of Fibrinolytic Enzyme: Optimal Condition for Production of the Enzyme from Bacillus sp. KP-6408 Isolated from Chungkook-jang
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 51~56
A bacteium, KP-6408, capable of hydrolyzing fibrin was isolated from Chungkook-jang, which was possibly identified as a strain of Bacillus sp. The effects of culture condition and medium composition on the enzyme production were investigated. Among nitrogen sources tested, yeast extract was the most effective for the enzyme production, and the level of the concentration for the optimal enzyme production was 0.2%(w/v). For carbon sources, glucose was the best for the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the enzyme production with the level of 2.0%(w/v). The enzyme was maximally produced by cultivating the organism at the liquid medium of the initial pH 8.0 and temperature of 4
. In Chungkook-jang fermentation, the enzyme was maximally produced when incubated at 35
for 24 hrs using soybean as a solid medium. The addition of various rice starch to the soybean in Chungkook-jang fermentation lowered the enzyme production.
Antigenotoxic Effects of Methyl Alcohol Extracts from Auricularia mesenterica and Gyrophora esculenta
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 57~62
This study was designed to demonstrate the antigenotoxic potential of methyl alcohol extracts from Auricularia mesenterica and Gyrophora esculenta against the frequency of micronucleate polychromatic erythrocyte(MNPCE) produced by benzo(
) pyrene in vivo. We used the mouse bone marrow test system to measure the effect of single and multiple treatments of each sample. Genotoxicity of benzo (
) pyrene(150mg/kg, i.p.) as positive control was the highest at 36 hours. However, each sample per dose was not genotoxic, showing MNPCE values in the range of the control level. Treatments of methyl alcohol extracts both of Auricularia mesenterica and Gyrophora esculenta showed significant decreased frequencies of NMPCE induced by benzo(
) pyrene within 12 hours by single treatment(100mg/kg, oral). And also, the MNPCE level produced benzo(
) pyrene was decreased by the treatment of benzo(
) pyrene(5 to 200mg/kg, oral) of each sample, but significantly different redults were obtained with 100mg/kg. In the multiple treatment, the highest antigentoxic effects were demonstrated with 20mg/kg in the each sample, a range which induced inhibition indices of 54.2 and 56.3%, respectively.
Application of Thermoluminescence to Detecting Post-Irradiation of Onion and Garlic
;;Ute Wagner;Georg A. Schreiber;
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 63~68
Irradiation can be utilized to inhibit sprouting of onions and garlic. Thermoluminescence(TL) is a potential method to detect post-irradiation of onions and garlic because they are irradiated with soil or dusts on them, from which minerals can be isolated for TL analysis. This study was to determine whether TL can be applied for the detection of post-irradiation of onions and garlic. Onions and garlic produced in Korea were irradiated in the range of 0.01~0.6kGy. Minerals isolated from the samples using sodium polytrungstate solution were used for TL analysis. The onions and garlic irradiated at 0.15kGy or higher could be detected with little errors. Minimum dose for the 2nd glow could be applied since the dose for the 2nd glow did not affect the results. The TL intensities of the temperature ranges of 229~295
and the maximum intensity provided more accurate information for the determination of the post-irradiation of onions and garlic.
The Effecs of Preservatives on the Shelf-life of Boiled Scallop[Patinopecten yessoensis(Jay)]
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 69~74
Scallop, Patinopecten yessoensis (Jay), cultivated in the cold east coast of Kangwon region in Korea, is expected to be produced to about 50,000 tons in 2000 year. First of all, scallop should be exuviated to process for new goods. In this study, preservatives such s sorbate, lactate, benzoic acid, and lysozyme were to extend the shelf-life of exuviated scallop boiled with steam for 10 min. The addition of preservatives retarded the decrease in pH, and inhibited the productions of VBN, TMA, and TBA of exuviated scallop stored at
in the latter period of storage. They also inhibited the microbial growth, especially in the first period of storage. The estimated values of shelf-life of boiled and exuviated scallops for control, sorbate, lactate, benzoic acid, and lysozyme were about 22, 26, 29, 25, and 27 days, respectively.
Tin Content of Canned Orange Juice during Storage under the Different Canning Conditions
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 75~79
The effects of filling amount and temperature of orage juices on the release of tin from can were investigated according to storage period and temperature. For the experiment, the orange juice in can with the full weight of 200g were filled respectively with 170g, 180g, 190g, respectively, changing filling temperature to 8
. In the case of 170g orange juice content all samples with the filling temperature at 8
and the storage temperature at 4
surpassed 150ppm(the permitted limit of tin) of released tin content after 30 days in ascending order. In the case of 180g orange juice content, all samples except the one with the filling temperature at 93
and storage temperature at 4
, which took 90 days to surpass the limit, surpassed 150ppm of released tin content after 30days. In the case of 190g orange juice content, the samples with the filling temperature of 88
and with the storage temperature at 4
took 60 days to reached to the limit, while the samples with the storage temperature at 4
contained within the 150ppm limit for 240 days. The vacuum of can increased as the filling temperature was increased, and the sample with higher filling amount and temperature at the lower storage temperature decreased the release of tin.
Optimization of Roasting Conditions of Polygonatum sibiricum Roots by a Pressure Roaster
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 80~86
This work was designed to determine the optimum roasting conditions with application of a pressure roaster for improving the roasting process of the Polygonatum sibiricum tea which has been roasting with a traditional method. Soluble solid content of the Polygonatum cibiricum tea was 63.16% in the tea roasted at 0.85kgf/
(roasting pressure) and 13.9min(roasting time) which were maximum point by the ridge analysis. The optimum conditions predicted for each corresponding sensory properties of the Polygonatum cibirium tea were 0.87kgf/
and 9.2min in color, 0.89kgf/
and 9.7min in sweet 0.72kgf/
and 5.4min in burnt flavor, 0.89kgf/
and 9.9min in appetizing flavor, 0.87kgf/
and 9.3min in aftertaste, 0.89kgf/
and 10.0min in aroma, and 0.88kgf/
and 9.6min in overall acceptability of the tea. The optimum conditions based on the soluble solid content and sensory properties of the Polygonatum cibiricum tea, were 0.83~0.88kgf/
Characteristics of Shrinking and Rehydration of Korean Tea-Leaves
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 87~92
Major characteristics of shrinking and rehydration of Korean tea-leaves were investigated in the hot-air drying equipment. Experiments were performed with various drying temperature, plucking time, heating method and rolling condition. The values of shrinking raito and rate were the highest at 7
in the range of 3
. The 1st tea-leaves and showed higher values. Shrinking ratio was 16.62 and 19.62% for leaves and stems; shrinking rate was found 0.083 and 0.091cm/hr.cm, respectively. The rehydration characteristics of tea-leaves at the drying temperature of 3
were fairly satisfactory. The 2nd tea-leaves showed higher value than others, while the natural tea-leaves were lower. Average rehydration ratio and rehydration rate constant were 85.7% and 0.063/min for leaves; 80.1% and 0.032/min for stems, respectively.
Improvement of Functional Properties of Extracts from Hydrothermal Cooked Fish Meat by Plastein Reaction
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 93~101
In order to improve the functional properties of several fish meat extracts as an alternate protein source, theri basic plastein reactions were evaluated. The UV absorption at 270 and 290 nm indicated that plasteins had higher amount of hydrophobic peptide or amino acid than the fish meat extracts. The water solubilities of the extracts were reduced at acidic pH. Values for the emulsifying capacity of the extracts and plasteins were over 30% although the latter showed the higher ones than the former. The osmolalities of the extracts at 1.0% concentration were 39(loach), 33(bastard halibut), 30(jacopever) and 24(crucan carp) milliosmole. Generally the slightly higher osmolalities were noted in the plasteins to be compared with the extracts. Both the extracts and plasteins exhibited a higher antioxidative effect than tocopherol. The hydrophobic amino acid which had been introduced at plastein reaction attributed the stronger antionxidative effect of its product than the extracts.
The Extablishment of Optimum Cultured Conditions for Manufacturing Garlic Vinegar
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 102~108
This study was performed to establish manufacturing of garlic vinegar which has medical action component of garlic and functionality of vinegar. Optimum alcohol concentration, and garlic juice concentration for the mpnufacturing of garlic vinegar were 5%, 10%, respectively, and the optimum conditions were obtained when the fermentation was carried out at agitation of agitation of 120rpm and temperature of 3
. The acetic acid content of optimum condition was 4.87% and thiosulfinate content was 37.5mg after 20days fermentation. The major organic acid compositions in garlic vinegar were oxalic acid, citric acid, malic acid and acetic acid, and free amino acid compositions were aspartic acid, threonine, serine, glutamic acid, alanine etc.
Effects of Height for Microwave Defrosting on Frozen Food
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 109~114
For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.
Effect of Emulsifiers and Stabilizers on the Emulsion Stability of Mayonnaise
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 115~120
The effects of oil concentration and stabilizers and emulsifiers on the emulsion stability of mayonnaise were studied. The highest viscosity of mayonnaise and the least amount of oil separation were by the additon of soluble starch, but when it was added below 0.6%, the viscosity of a mayonnaise decreased sharply during storage at 3
. The stability of mayonnaise was increased only when the soluble starch was added to mayonnaise above 0.9%. When xanthan gum was added at the concentration of 0.05~0.1%, the viscosity of mayonnaise was increased considerably and the emulsion stability was improve. But if it was added more than at 0.2% on the contrary, the emulsion stability was reduced and the texture of mayonnaise was changed. When both 0.1%-xanthan gum and 0.3%-soluble starch were added, the most stable mayonnaise was obtained.
Changes in Biologically Active Component of Angelica keiskei by Cooking Methods
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 121~125
The effects of various cooking methods (blanching, microwave heating, and deep-fat frying) on biologically active components of Angelica keiskei were determined by HPLC. Cynharoside, the biologically active component of Angelica keiskei leaves was 4.82%, which was rapidly decreased by blanching, showing 3.79%, 2.59% and 1.74% at 1 min, 2min and 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2 min and rapidly by 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2min and rapidly by 3 min, showing 4.25% at 1 min, 3.38% at 2 min, and 1.49% at 3 min. Among the cooking methods tested, deep-fat frying was shown to preserve the cynaroside most. Only 3.90% of cynaroside was lost by 5 min frying. The decrease in cynaroside in each cooking method was supposed to be due to the conversion of cynarside, a glycoside of flavonoid, into luteolin through lysis of glucose at C-7 position on cynaroside.
Effects of Yellow and Black Soybeans on Plasma and Hepatic Lipid Composition and Fecal Lipid Excretion in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 126~131
This study was undertaken to determine the effect of yellow and black soybeans on plasma and hepatic lipid composition and fecal lipid excretion in Sprague Dawley rats. Animals were fed with diets containing 52% yellow soybean, 50% black soybean, or 20% casein for 7 weeks. Feeding efficiency was significantly increased in the animals fed soybeans(p<0.05). Plasma cholesterol concentration was significantly lowered in the group fed yellow soybean compared with black soybean and casein-fed control (p<0.05). Hepatic triglyceride concentration was significantly lowered in soybean groups compared with casein-fed control(p<0.05), whereas hepatic cholesterol concentration was not affected by diet treatments. Soybean feeding significantly increased fecal weight, triglyceride and bile acid contents compared with casein feeding(p<0.05). It is concluded that soybean feeding in rats affects plasma and hepatic lipid levels by increasing the excretion of triglyceride and bile acids.
A Study on the Nitrogen Sources for the Enhancement of the Nitrogen Bioavailability in Rats with Peptic Ulcer -The Ratio of Casein and Casein Hydrolysate-
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 132~140
This study aimed to verify the nutritional and curative effects of protein hydroysate and optimal ratio between protein and protein hydroysate as nitrogen source in rats with cysteamine-induced duodenal ulcer. Duodenal ulcer rat model was established by intraperitoneal injections of cysteamine. Sprague-Dawley, female rats weighing approximately 200g were intrapertionealy injected twice cysteamine(13mg/100g BW) at intervals of 3hours per day. This procedure was repeated 3 times at intervals of 3 days. Animals fed on 10% casein diet for injection periods. After last injection, 5 kinds of kiets (the ratio of casein and casein hydrolysate was 100 : 0(C100), 75 : 25(CH 25), 50 : 50(CH 50), 25 : 75(CH 75), 0 : 100(CH 100)) were given. The rate were sacrificed after feeding diet, 1, 3, 5 days. Ulcer index, hexosamine content of stomach and duodeum, gastric motility, trypsin activity, blood glutathione, plasma total protein, albumin, amino-N, urinalry urea nitrogen, creatinine, hydroxyproline and retention rate of nitrogen were analyzed for nutritional effects of diet treatments. There were no differences among diet groups in the view of the growth and diet treatments. There difference of ulcer curation by diet was appeared after 3 days. The ulcer indexes of C100 and CH 25 of 3, 5 days were significantly higher than those of CH 50, CH 75 and CH 100. This result was the same as hexosamine content of stomach, plasma protein, albumin concentration and nitrogen retention rate. The more casein hydrolysate diet had, the lower trypsin activity was. The more casein gydroysate diet had, the higher excretion of hydroxyproline was. These results show that protein hydrolysate can be applied in diet therapy for the patients with gastronitestinal ulcer. It suggests that it has curative effect of diet when nitogen sources include at least over than 50% of protein hydrolysate.
Anticancer Effects of Vitamin D3 Analog on Human Leukemic Cell Line(U937) and Role of Vitamin
Analog on Immune Function of Human Peripheral Blood Lymphocytes
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 141~148
This study describes the effects of 1,25-dihydroxyvitamin D3[1,25(OH)2D3, calcitriol] analog, 1,25(OH)2-16ene-23yne-D3 on proliferatin and differentiatin of the human histiocytic lymphoma cell line U937. This paper also describes the effects of 1,25(OH)2-16ene-23yne-D3 on
) synthesis by phytohemagglutinin-activated peripheral blood lymphocytes(PBLs). In the present investigation, 1,25(OH2)-16ene-23yne-D3 was compared to the natural metablite of vitamin D3, 1,25(OH)2D3. 1,25(OH)2-16ene-23yne-D3 was more potent than 1,25(OH)2D3 for inhibition of proliferation and induction of differentiation of U937 cells, Its effects on inhibition of proliferation was about 30-fold more potent than 1,25(OH)2D3. On induction of differentiation as measured by nonspecific esterase (NSE) activity and morphologic change, this analog morphologically and functionally differentiated U937 cells to monocyte-macrophage phenotype showing a decrease of N/C ration in Giemsa staining and the increase of adherence ability of surface. After 3 days in culture, a more significant supression of IFN-
synthesis analog on supression of IFN-
synthesis was a dose-dependent manner, with peak activity at 10-7M. The strong direct effects of 1,25(OH)2-16ene-23yne-D3 on cell proliferation and cell differentiation, make this compound an interesting candidate for clinical studies for several types of malignancies, and the effects on supression of IFN-
synthesis provide the further evidence for a role of 1,25(OH)2-16ene-23yne-D3 in immunoregulation.
Effects of Vitamin E Supplementation on Antioxidative Enzyme Activities in Liver KK Mice
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 149~156
The purpose of this study was to investigate the effects of vitamin E supplementation on the activities of antioxidative enzymes in liver of KK mice of various ages and various duration of diabetes. Diabetes was induced by feeding high fat diet containing 20% corn oil(wt/wt). Weaned KK mice were fed high fat diet containing 51 IU or 2080 IU vitamin E per kg diet. Animals were sacrificed at 4, 6, and 9 months of age. In nondiabetic group, we found the decrease of antionxidative enzyme activities with aging. In diabetic group, antioxidative enzyme activities were decreased, and the change of hepatic vitamin E was related to glutathione peroxidase activity (r=0.71, p<0.001). Treatment with vitamin E did not modify the level of fasting blood glucose. However, it was observered that glutathione reductase and glutathione peroxidase activities as well as hepatic glutathione levels were increased by vitamie E supplementation, whereas catalase activity did not changed. The present result suggest that high vitamin E supplementation protects against lipid peroxidative damage in diabetic KK mice.
Antimutagenicity and Cytotoxicity of Artemisia iwayomogi Kitamura Extracts
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 157~162
The antimutagenic activity of three kinds of extract such as fresh juice, ethanol extract and water extract of Artemisia iwayomogi against 3 - amino - 1, 4 - dimethyl - 5H - pyrido [4,3-b] indol (Trp-P-1) and N - methyl - N' - nitro - N -nitrosoguanidine(MNNG) was demonstrated with the Salmonella typhimurium assay. The number of revertants per plate decreased significantly when these extracts(0.5ug/plate) added to the assay system system using S. typhimurium TA 100. These extracts also showed prominant cytotoxic activity against four different kinds of human cancer cell as human lung cancer cell (A549), breast cancer cell(MCF7), fibrosacoma cell(HT1080) and gastric cancer cell(KATOIII), respectively.
Inhibition of Sarcoma-180 Cell-induced Mouse Ascites Cancer by Astaxanthin-containing Egg Yolks
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 163~167
Anticarcinogenic activity of astaxanthin-contatining egg yolk(designate AEY) was investigated for mouse ascites carcinogenesis induced by mouse Sarcoma-180(S-180) cells. Female ICR mice(8mice/treatment, 7∼8weeks of age, 25±1g) were injected, i.p. with S-180 cells(1×107cell/ml PBS). Two days later, each mouse was given 0.1ml PBS containing AEY(10, 25 or 50ug/g body weight) or control egg yolk (CEY; 50ug/g body weight) every other day for 7 times. Control mice were only given 0.1ml S-180 cells and 0.1ml PBS. Mice treated with 25ug/g body weight of AEY showed 24.8 days of life, which was equivalent to 138% of control mice's life(180.0 dyas). Based on dose-dependant experiment of AFY, mice treated with 10ug/g body weight showed slightly longer life(19.4 days) relative to mice treated with control mice, and mice treated with 50ug/g body weight exhibited 21.9 days of life. Mice treated with any dose of AEY exhibited longer life than mice with CEY 50ug/g body weight. Body weight of mice treated with AEY was reduced relative to that of control mice CEY-treated mice. These results suggest than AEY inhibits the carcinogenesis of mouse ascites induced by S-180 cells.
The Effect of Mildronate on Serum Alcohol Concentration and Hangover Syndrome
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 168~174
This study was conducted to determine whether Mildronate, an analogue of carnitine, influences blood alcohol concentration and hang-over syndrome in rabbits and healthy college male students. In the animal study, ten rabbits were randomly divided into two groups. One hundred mg per 1kg body weight of Mildronate was injected twice into five rabbits before injecting 50% ethanol; the rest of rabbits were injected with saline. The human study was performed with two sections. Each section of the study was conducted by a two-phase cross-over design with a four day wash-out period. All volunteers took Mildronate in one phase, and took a placebo in the next phase. The difference between the two sections was related to the time of taking the Mildronate pill and the amount of alcohol consumed. Blood alcohol concentrations were not significantly different between in those taking Mildronate and in those taking the placebo in both the human and the animal study. However, the concentration of serum aspartate aminotransferase(AST, GOT), the indicator of liver cell damage, was lowered in those taking Mildronate, compared to those taking the placebo. Also, headache and heartburn among hang-over syndrome patients were less severe with Mildronate. In conclusion, taking Mildronate prior to drinking alcohol can somewhat reduce liver cell damage and hang-over syndrome without stimulating alcohol metabolism.
Activities of Phospholipase
and Cyclooxygenase, and Syntheses of Thromboxane and Prostacyclin in Streptozotocin Induced Diabetic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 175~181
The relation between lipid peroxidation and thrombotic reaction were investigated in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male rats weighing 100
10gm were randomly assigned to normal and STZ-induced diabetic group(DM). Diabetes was experimentally induced by intravenous injection of 55mg/kg of body weight of STZ in citrate buffer(pH 4.3) after 4 weeks feeding of basal diet. Animals were sacrificed at the 6th day of diabetic states. Body weight gains were lower in diabetic group after STZ injection. Serum levels of thiobarbituric acid reacting substances(TBARS) that were markedly increased in DM group compared with of normal group. TBARS levels of HDL and LDL were similar patterns to total TBARA of serum. Activities of platelet phospholipase A2(PLA2) were higher in diabetic group than those of normal group. Activities of platelet cyclooxygenase were 106% in DM group than normal group. Platelet thromboxane A2(TXA2) formation was increased in DM group than normal group. Production of aortic prostacyclin(PGI2) was lower in diabetic group than that of normal group. PGI2/TXA2 ratios were decreased by 55% in DM groups than those of normal group. The present results indicate that STZ-induced diabetic rats are more sensitive to oxidative stess which leads to acceleration of lipid peroxidation and platelet aggregability. In conclusion, accelerating effect of lipid peroxidation and thrombogenesis in diabetic state is regareded to be resulted from enhancement of PLA2 activity and arachidonic acid metabolism, inhibition of antiaggrgating agent and aortic PGI2 formation.
Comparison of Food Intakes between Newly Diagnosed Diabetics and Nondiabetics by Food Frequency Questionnaire in Adults Living in Rural Area of Korea
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 182~190
This study was conducted to compare food intakes between newly diagnosed diabetics and non-diabetics by food frequency questionnarie in adults in rural area. Food frequency questionnaire containing 65 food items was executed to 2,406 subjects over 30 years of age living inYeonchon-gun, Kyungki province. Frequency of consumption of each food items were divided into 9 categories ranging from 'over 3 tiemes a day' to 'never'. Fasting blood glucose levels were measured and 2-hour glucose tolerance test was administered for each subject. Newly diagnosed diabetics were identified as those with fasting blood glucose level ≥ 140mg/dl or 2-hour postprandial glucose level ≥200mg/dl and without previous diagnosis of diabetes. Intake frequencies of food items were compared between newly diagnosed diabetics and nondiabetics. For each food item examined, odds ratios for developing diabetes were calculated for people consuming more frequently, after adjusting for age, BMI and sex. Food intake frequencies were compared according to the occurrence of diabetes. Twenty four items were more frequently consumed by nonidabetics and 12 items were more frequently consumed by newly diagnosed diabetics. Odds ratios for diabetes were significantly lower for breads, biscuit, beef loin, beef tender loin, pork belly, fish paste, coffee, cola/cider, candy, beer, chongak kimchi, carrot, mushrooms and other white vegetables, banana, melon and juice. On the other hand, odds ratios for diabetes were higher for zucchini and garlic. Although this was a cross over prevalence study, the results indicate that consumption frequencies of several food items were related with the occurrence of diabetes in the study subjects.
A Study on the Nutritional Iron Status of Adults in Taegu City
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 1, 1998, Pages 191~199
This paper has studied the nutritional iron status of adults in the city of Taegu. The subjects of the experiment were twenty six men and women living in the city of Taegu. The iron intake was 26.1mg for men and 17.1mg for women, which were respectively 217.5% and 95% of RDA. For men heme iron was 5% and nonheme iron, 95% for women heme iron was 5.8% and nonheme iron, 94.2%. The absorption rate of dietary iron was 6.2% for men and 9.1% for women. The hemoglobin was 14.5g/dl for men and 11.9g/dl for women, and the rate of developing anemia was 8.3% in men and 57.1% in women. The serum ferritin was 57.8ng/ml with men, which was found to be normal, and 14.7ng/ml with women, which showed that 57.1% of women were in the condition of iron depletion or iron deficiency anemia. The rate of developing anemia resulting from the deficiency of serum ferritin was as high as that from the deficiency of hemoglobin. The correlation between iron intake based on the dietary record, and energy intake, vegetable protein intake and dietary fiber intake was found to be positive. So was the correlation between the iron intake, and hemoglobin, serum ferritin and urinary iron excretion. There was also a positive correlation between hemoglobin, and hematocrit and serum ferritin. The correlation between fecal iron excretion and serum ferritin was positive. Fecal iron excretion and urinary iron excretion can be complemented by iron intake but the fact should be considered that 95% of iron intake is nonheme iron, which is difficult to absorb. Based on the above-mentioned things, serum ferritin and hemoglobin can be used as the standards of measuring anemia. As women in their child bearing years show the high rate of 57.1% of developing anemia, the more thorough nutritional education of iron is required.