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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
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Journal DOI :
The Korean Society of Food Science and Nutrition
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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
The Physicochemical Properties of
-Amylase Inhibitors from Black Bean and Naked Barey in Korea
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 367~375
The physicochemical properties of the
-amylase inhibitors from black bean and naked barley is Korea were investigated. Preincubation time for maximum inhibition was 30min and no activity change was seen after that time. Optimum pH of the
-amylase inhibitors from the black bean and naked barley was pH 7.0 and the inhibitory activities were stable in the range of pH 6.0~8.0 in both phosphate and Tris-HCI buffer solutions. Both inhibitors maintained more than 50% of activity after incubation for 17 min at 7
. The inhibitors from the black bean and naked barley maintained more than 50% of activities after treatment for 40 min and 30 min with pepsin, and 30 min and 50 min with trypsin, respectively. Both inhibitors functioned via a noncompetitive mechanism and were active against porcine pancreatic and human salivary
-amylases. The activities of both inhibitors were linear for the ionic stength ranging from 0 to 0.9. The addition of 70 mM maltose to the reaction mixture caused a maximum increase in the relative activities of both inhibitors, but it did not affect the dissociation of the EI complex. The activities of both inhibitors were significantly enhanced by adding 1mM of K+ or Mg2+.
Chemical Compositions in Rice Hulls of 26 Varieties
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 376~380
The chemical copositions in rice hulls of twenty six varieties which are one of the largest agricultural by-products in Korea were analyzed. The chemical compositions were 8.56~9.70% moisture, 10.01~17.16% ash, 44.02~55.50% crude fiber, 0.26~2.90% crude protein, 9.20~14.50% starch, and 0.28~0.69% lipid. There were no significantly difference in chemical compositions among twenty six varities. The mineral contents(mg/100g) were 14.3~392.4mg K, 59.4~389.1mg Ca, 31.78~377.8mg Zn, 19.4~104.4mg Na, 12.9~47.6mg Mg, 12.8~37.0mg Si, 8.3~30.5mg Fe, 7.9~26.1mg Al, 7.6~23.5mg Mn, and 6.3~40.3mg P. The contents of IDF (insoluble detergent fiber), SDF(soluble detergent were 70%, 1~2%, 67~73%, 51~60%, 11~17% and 0.3~2%, respectively. The lignin content was higher in Hwa-Young and Mankum than in others. The amounts of ethanol extracts of rice hulls were 1.01~1.52%. In conclusion, the chemical compositions were not significantly difference among twenty six rice hulls varieties
Amino Acid and Fatty Acid Compositions of Perillae semen
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 381~385
Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.
Changes in Compositions of Pacific Saury(Cololabis seira) Flesh during Drying for Production of Kwamaegi 1. Changes in General Composition and Lipid Components
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 386~392
Experiments were carried out to establish an effective artificial drying method of Pacific saury (Cololabis seira) to kwamaegi. Raw fish containing 67% moisture were dried up to containing less than 40% moisture by drying for 15 days. The fish lost moisture more rapidly during first 3 days of natural drying than artificial drying. Total lipid content increased from 16.1% to 30.3 and 29.8% by 15 days of natural and artificial drying, respectively. Neutral lipid occupying 91.63% of total lipid increased to 92~94% during 15 days of drying, while content of phospholipid and glycolipid decreased slightly. The values of peroxide and thiobarbituric acid increased up to 6 days of drying and then did not change. Peroxide levels were lower in artifically dried fish than in naturally dried ones.
Rapid Determination of Ascorbic Acid in Red Pepper Leaves by Near-Infrared Reflectance Spectroscopic Analysis
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 393~398
The loss of ascorbic acid in dried red pepper leaves prepare with different drying methods of air-, oven-, microwave oven-, and vacuum drying with blanching or without was determined by a HPLC method. Vacuum drying showed the least loss of ascorbic acid than the other drying methods. Additionally, the feasibility of near infrared reflectance spectroscopy(NIRS) to determine the contents of ascorbic acid in the red pepper leaves was studied. NIRS was found to be an efficient way of determining ascorbic acid contents in red pepper leaves, requiring only 30 seconds of an analytical time.
Effect of Hot Water Extracts of Salvia miltiorrhiza Bge., Prunus persica Stokes, Angelica gigas Nakai and Pinus strobus on Lipid Oxidation
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 399~405
This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of OH, H2O2 and KO2. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe2+ ion exist in oil emulsion. The contents of Fe2+ ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stockes and pinus strobus. The content of asocrbic acid in Pinus strobus showed the highest (26.97ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persical Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persca Stokes showed 0.16 optical density (O.D), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsin, the Prinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.
Properties of Chopi Oleoresin Extracted with Various Solvents and Effects of Extraction Conditions on Volatile Components
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 406~412
Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were
, 10min, 1:10(w/v), 355~250
for chopi peels and 3
, 10min, 1:8(w/v), 355~250
for chopi seeds, respectively.
Comparison of Mineral Content and External Structure of Various Salts
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 413~418
There are several types of salts that classifed into raw salts(Chunil salt, Saeng salt), purified salts (NaCl reagent grade, Hanju salt) and processed salts(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg and S. Mineral contents of the various kinds of salt analyzed with ICP-AES and AAS were different, especially on the contents of K, Mg and Ca. Chunil salt was abundant in Ca(1,037ppm), K(3,707ppm), Mg(10,266ppm) and S(7,459ppm), and salt water from the Chunil salt contained small amounts of Pb, Al, Cr and Hg. Processed salts contained high levels of Ca, K, Mg and Fe. Especially, high levels of K, P, Fe and Ge were detected in bamboo salt. Purified salts showed regular crystal form and raw salts exhibited irregular crystal form under the SEM. The processed salts were not crystal form, but fused and irregular round form.
Changes of Physicochemical and Sensory Characteristics of Oiji(Korean Pickled Cucumbers) Prepared with Different Salts
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 419~424
This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.
Study on the Production of L-Latic Acid from Soluble Starch by Streptococcus sp. JEJ-6
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 425~432
The strain producing L-lactic acid from starch was isolated from kimchi. The isolated strain was identified as a homofermentative Streptococcus sp. through its morphological, cultural, biochemical characteristics, and named Streptococcus sp. JEJ-6. Lactic acids are of two types, one L-specific and the other D-specific form in a stereospecific form. Streptococcus sp. JEJ-6 produced selectively L-lactic acid from all of the tested carbon sources. The optimum conditions for the L-lactic acid production from the isolated microorganism were determined. For the maximum yield of L-lactic acid from Streptococcus sp. JEJ-6, the cell should be harvested at the early stationary phase, and the growth temperature, pH, and NaCl concentration should be 37
, pH 7.0 and 0.1%, respectively. 4% Soluble starch as substrate and organic nitrogen sources such as peptone and yeast extract should be used for the best yield. The optimum pH of the nicotinamide adenine dinucleotide(NAD)-dependent and NAD-independent lactate dehydrogenase(LDH) activities was pH 8.5 and pH 7.0, respectively.
Selection of Microorganisms for Probiotics and Their Characterization
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 433~440
In order to select probiotics with a high survival rate in gut and the growth inhibition of virulent pathogens to human beings or animals, we have examined a variety of microorganisms to assess the acid, bile, and pancreatic tolerance and the growth inhibition of E. colt O8 and Salmonella choleraesuis ATCC 8391. Lactobacillus acidophilus KCTC 3155 was shown to inhibit the growth of E. coli and Salmonella dramatically within 24 h of incubation, although it was vulnerable to the exposure of bile acids. Bacillus polyfermenticus showed a good growth inhibition against E. coli, with a moderate acid and bile tolerance, while Clostridium butyricum KCTC 1786 inhibited the growth of E. coli and Salmonella slightly with a good bile tolerance. However, Saccharomyces cerevisiae KCTC 7928 and Aspergillus oryzae KCTC 6075 did not inhibit the growth of E. coli and Salmonella, suggesting that these microorganisms can be used as the sources of nutritional suppliment rather than as probiotics itself.
Isolation and Cultivation of Microorganism Producing Levanbiose from Levan
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 441~447
A bacterial strain No. 43 was isolated from soil samples as a levan-assimiating microorganism producing an extracellular levanase and hydrolying levan to levanbiose. According to the taxonomic characteristics of its morphological and physiological properties, the strain was idenified as Pseudomonas sp. No. 43. The optimum culura medium was composed of 10g levan, 5g(NH4)2SO4, 3g NH4Cl, 3g polypepton, 1g K2HPO4, 0.5gMgSO4.7H2O, and 0.2g MnCl2.4H2O per liter. The cultivation for levanase was carried out in pH 7.0 at 4
for 28hr. The reaction product was a kind of oligosaccharide and it was purified by chilled ethanol precipitation and gel filtration for evalluation of degree of polymerization (DP). The purified product was determined as levanbiose of MW 342 and DP2 by HPLC and FAB-MS.
Changes in Microflora and Enzyme Activities of Traditional Meju during Fermentation at Sunchang Area
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 448~454
Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2
and doenjang meju was at 80~90% RH and 0~5
. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation.
-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.
Antimicrobial Effect of Ethanol Extracts from Spices against Lactobacillus plantarum and Leuconostoc mesenteroides Isolated from Kimchi
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 455~460
This study was carried out to investigate antimicrobial activities of ethanol extracts from 12 kinds of spices against Lactobacillus plantarum and Leuconostoc mesenteroides to kimchi fermentation. Lactic acid bacteria were isolated from fermenting kimchi, were identified as Leu. mesenteroides, Lac. sake, Lac. plantarum and Pediococcus pentosaceus. The ethanol extracts of cardamon, thyme and cumin among 12 spices showed antimicrobial activities against Lac. plantarum, while they did not showed the activites against Leu. mesenteroides through paper disc method. In addition, the growth of Lac. plantarum was inhibited in MRS broth containing each of cardamon(>4%), thyme(>4%) an cumin(>1%).
Effect of Addition of Water Extract of Pine Needle on Tissue of Kimchi
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 461~470
The effects of addition of water extract of pine needle(WEPN) on texture and cell wall polysac-charides content of kimchi during fermentation at 1
were investigated. Textural properties of hardness, gumminess and cohesiveness of kimchi were higher for WEPN-added kimchi than for the control during the entire fermentation periods, while its adhesiveness was lower. Alcohol insoluble substance, among cell wall polysaccharide fractions of kimchi was higher in WEPN-added kimchi than in the control but water soluble materals was high in control during fermentation periods. The separation phenomenon of middle lamella of control kimchi tissue was observed at 14th days of fermentation but WEPN-added kimchi showed at 21th days fermentation. The vasular of kimchi tissue was more destroyed in control than in WEPN-added kimchi.
Nitrate Content and Organophosphorus Pesticide Residues in Edible Part of Organic Farming Vegetables
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 471~476
The NO3 contents and organophosphorus pesticide residues in edible part of vegetables cultivated by a conventional or an organic farming methods were determined. The NO3 contents of vegetables cultivated by the organic farming method were between 120ppm and 4,523ppm, whereas its contents of vegetables cultivated by the conventional farming method were between 89ppm and 1,575ppm. Fifty two percent of vegetables cultivated by hte organic farming method accumulated NO3 content over than 2,000ppm, whereas 82% vegetables cultivated by the conventional farming method accumulated NO3 content below than 1,000ppm. The NO3 contents of lettuce dependent on the cultivation method obviously. The NO3 contents of lettuce cultivated by a hydroponic farming method were between 4,800 and 6,500ppm, whereas those cultivated by the conventional method were between 630 and 750ppm. The organophosphorus pesticide residues in edible part of vegetables cultivated by the conventional or the organic farming methods were not detected. The NO3 contents in edible part of vegetables cultivated by the organic farming method should be considered as one of several parameters to judge a real safe vegetable to be certified by goverment.
Quality Changes of Meat Patties by the Addition of Sea Mustard Paste
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 477~481
Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.
Studies on the Improvement of Pork Meat Quality Using Salt-Fermented Shrimp
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 482~488
This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4
after placing 2
for 35 hours, respectively. Meat tenderness was improved more at 2
storage than at 1
storage. However, in water holding capacity, the meat stored at 4
was increased more than them of 1
. Cooking loss was decreased more at 4
than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4
storage even though it was degraded after 1 day at 1
storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.
Effect of Heating Height within Microwave Oven on Microwave Heating of Food
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 489~494
For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.
The Fundamental Studies of Heat Treatment Class in Domestic Infant Formula
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 495~500
To compare the extent of heat treatment in domestic infant formula, pH,titratable acidity, undenatured whey protein contents, HMF contents and protein-reducing substances of three commercial products (A, B, C) were measured. The pH of B products was lowest and the titratable acidity of B product was highest. The contents of undenatured whey protein per 100ml serum were 0∼30mg(A products), 90∼130mg(B products)and 80∼90mg(C products), respectively. Distinct differences of undenatured whey protein contents according to the manufacturer and infat's stage in age could be observed. The HMF contents of tested products showed 10.9∼21.5umol/L and B-2 product(B products for the second stage of 5∼9 month) was the highest among tested products. The protein-reducing substances showed 4.46∼9.50mg K4Fe(CN)6/100ml serum nd B-2 product was the highest among tested products.
Cooking Properties of Buckwheat Noodles Added Aster scaber
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 501~507
This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.
Effects of Godulbaegi Extracts on the Stability and Fluidity of Phospholipid Liposomal Membranes
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 508~517
We investigated the effects of godulbaegi extracts on the physiochemical properties of biological membranes as membrane stability and fluidity employing the phospholipid liposomal membrances as a biomembrane-mimetic system. The addition of the godulbaegi extracts to the phospholipid exterted great effects stagbilized the barrier function of the liposomal membranes in proportion to the concentration of the additive and significantly increased the membranes fluidity. The values of the fluorescence polarization of 1,6-diphenyl 1,3,5-hexatriene (DPH) decreased gradually as the temperature increased, and decreased abruptly near the phase transition temperature (Tm) of the liposome from gel to liquid crystalline state as usual. These results suggest that the activities of the godulbaegi extracts to enhance the stability and fluidity of the liposomal membranes have implication in their biological activities.
The Effects of Godulbaegi Extracts on the Fluidity of Phospholipid Liposomes by DSC
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 518~524
Liposomes have been widely employed as biomembrane-mimetic system and drug-delivery system. In these applications, the low stability of liposomes has been the most serious problem. They have relatively short half-lives and easily lysed through interactions with biological components. This study was performed to investigate the effects of godulbaegi extracts on the fludity of phospholipid liposomes. We used dipalmitoyl phosphatidylcholine(DPPC) liposomes which make most stable liposomes among the other phosphatidylcholines. The thermograms of the DPPC liposomal bilayers incorporated with the hexane extract of godulbaegi(Ixeris sonchifolia H.) were obtained, and the enthalpy changes and the sizes of cooperative unit of the transition were calculated. The incorporation of the Ixeris sonchifolia H. into the liposomal bilayers effectively reduced the transition temperature at which the transition from gel state to liquid-crystalline state occurs, broadened the thermogram peaks, and reduced the ratio of van't Hoff to calorimetric enthalpies. These results indicate indicate that the godulbaegi extracts (Ixeris sonchifolia H.) have significant effects on the fluidity of biological membrance.
Effect of Godulbaegi(Ixeris sonchifolia H.) Powder on Growth, Protein and Lipid Concentration in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 525~530
The effects of godulbaegi(Ixeris sonchifolia H.) powder on body weight gain, lipid and protein concentrations, and enzyme activities were studied in growing male rats for 4 and 8 week. The fats (Sprague-Dawley) were fed diets containing 5% godulbaegi or without. The body weght gain, food efficiency ratio, protein efficiency ratio, hemoglobin concentration and hematocrit value of rats fed godulbaegi diet were similar to the control diet. The ratio of spleen weight to body weight in godulbaegi group for 8 weeks was greater than in that of control group, but they were similar both feeding groups in liver and kidney. The concentrations of the total lipid and triglyceride in serum were increased in rats fed godulbaegi diet for 4 week than in those fed control diet, but those were decreased in rats fed godulbaegi diet for 8 week than in those fed the control diet. The concentrations of the phospholipid, total cholestrol and HDL-cholestrol in serum were decreased in rats fed godulbaegi diet for 8 week than in those fed control diet. The HDL-cholestrol/total cholestrol ratio and athergenic index were similar to both diet groups. There were no differences in growth, serum total protein, albumin concentrations, aspartate aminotransferase and alanine aminotransferase activities between rats fed godulbaegi diet and those fed the control diet.
Inhibitory Effect of Angelica keiskei Koidz Green Juice on the Liver Damage in CCl4-Treated Rats
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 531~536
To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl4-treated tats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl4-treated group(CCL) and Angelica keiskei Kodiz green juice and CCl4-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase (sGOT, sGPT), superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl4 treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl4-treatment as compared to control group, and concomitant treatment of Angelical keiskei Koidz and CCl4 decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl4 and increased more abundant by Angelica keiskei Koidz administration than CCl4 treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.
Elucidation of Anti-Tumor Initiator and Promoter Derived from Seaweed-4: Desmutagenic Principles of Ecklonia stolonifera Extracts against Carcinogenic Heterocyclic Amines
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 537~542
The present study was performed to elucidate desmutagenic principles from Ecklonia stolonifera extracts against 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine(PhIP) and 2-amino-3,8-dime-thylimidazo[4,5-f]duinoxaline(MeIQx) with Salmonella/mammalian-microsome mutagenicity test. Alginate, phenols, chlorophyll and carotenoids from Ecklonia stolonifera were extracted and their desmutagenicities were assayed. Alginate hydroysates showed desmutagenic activities against PhIP and MeIQx at high level dose. Phenol fractions and bromophenol showed desmutagenic activity of about MeIQx at high level dose. Phenol fractions and bromophenol showed desmutagenic activity of about 90% per 0.5mg against PhIP and MeIQx. Chlorophyllin among chlorophyll derivatives exhibited remarkable desmutagenic activities of 92.9% and 82.7% at 20uM against PhIP and MeIQx, respectively. Carotenoids, such as lutein and
-cryptoxanthin isolated from Ecklonia stolonifera exerted also high desmutagenic activity. Major desmutagenic substances from Ecklonia stolonifera are considered to be chlorophyllin, phenols, lutein,
-cryptoxanthin and low molecular alginates.
A Study on the Consumer Perception of Housewives Living in Taegu Area for Farm Products and Processed Foods
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 543~552
A sruvey was conducted to investigate the consumer perception of farm products and processed foods, and to figure out the future direction of food supply system to satisfy the consumer need. From the citizens in Taegu area, 532 housewives were selected as sample subjects by stratified random sam-pling procedure. The main criteria of consumers for purchasing farm products was quality and the main reason for purchasing imported products was cheap price(48.9%). Most of consumers(87%) thought that food safety of farm products was not belong to safe level. Consumers(79.7%) perceived that the labeling system for the place of origin and for the quality are necessary, but they did not have confidence in the current label. Nearly all the subjects(93.6%) were concerned about the hazardness of residual chemicals of imported products, desired the rigorous inspection system for imported products. Consumers in Taegu area had confidence in processed foods in the following order; farmerbrand-product(0.9%), government-authorized farm product(30.0%) and agricultural cooperative association product(26.4%). However, only 73.6% of the consumers had the experience to purchase farmers' processed foods. As a conclusion, it appeared that nutrition education for consumers on food-decision making is strongly required for the substantial segment of population who are still ignorant of safety of imported product and food distribution system.
Studies on Animal Models of Food Allergy
Journal of the Korean Society of Food Science and Nutrition, volume 27, issue 3, 1998, Pages 553~562
Food allergy is defined as an immunologically-mediated adverse reaction to food.The food allergy as a clinical entity has been recognized for many years, although there is yet no general consensus as to the incidence of this syndrome. One difficulty in studying food allergies has been the lock of a reasonable animal model in which reactions could be induced by orally administrating foods. It has been generally accepted that the initial target for an immediate reaction to food is the mast cells, within the gastronitestinal mucosa, and such cells are sensitize in vivo by food-specific immunoglobulin(Ig) E. Degranulation of these cells facilitates the entry of an antigenic epitope into the lymphatic system and blood stream, thereby causing further degranulation of the mast cells and basophils throughout the boy. Accordingly, the author attempted to develop an animal model that is indicative of evaluating IgE-mediated immediate hypersensitivity. It is also necessary to evaluate the effects of nutritional envioronments on dietary protein-dependent allergy and the regulatory mechanisms of dietary fats on IgE-mediated immune response. In this review, animal models to evaluate a food ingredient, effects of dietary fats and curcuminoids, milk whey protein hydrolysates on allergic reaction, and effect of dietary fat in splenic immune cells are presented.