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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
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Volume & Issues
Volume 31, Issue 6 - Dec 2002
Volume 31, Issue 5 - Oct 2002
Volume 31, Issue 4 - Aug 2002
Volume 31, Issue 3 - Jun 2002
Volume 31, Issue 2 - Apr 2002
Volume 31, Issue 1 - Feb 2002
Selecting the target year
Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat
Ahn, Dong-Hyun ; Park, So-Youn ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 547~552
DOI : 10.3746/jkfn.2002.31.4.547
Characteristics of components related to meat taste of broiler and Korean native chicken (KNC) were investigated. Carnosine was detected much more in the breast meat of KNC at 28 weeks of age and in the leg meat of KNC over 6 weeks of age than broiler. Glutamic acid was much contained in the leg meat of KNC over 11 weeks of age. In the case of breast meat, the content of glutamic acid was higher in KNC over 6 weeks of age than that of others. The ratio of good-tasting amino acid to bitter-tasting amino acid was higher in KNC over 11 weeks of age than broiler. Concentration of IMP in KNC over 15 weeks of age was higher than that of broiler.
Physicochemical Characteristics of Seasoned and Dried a Redlip Croaker, Pseudosciaena crocea Fillet
Jung, Bok-Mi ; Chung, Gyu-Hwa ; Shin, Tai-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 553~558
DOI : 10.3746/jkfn.2002.31.4.553
To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~3l%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.
Physiological Functionalities of Traditional Alaska Pollack Sik-hae
Cha, Yong-Jun ; Lee, Cho-Eun ; Jeong, Eun-Kyung ; Kim, Hun ; Lee, Jung-Suck ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 559~565
DOI : 10.3746/jkfn.2002.31.4.559
The physiological functionalities such as antimicrobial activity, antioxidative activity, angiotensin-I converting enzyme (ACE) inhibitory activity and bile acid binding capacity were measured for the solvent-fractionated methanol extracts of Alaska pollack sik-hae at various time intervals during fermentation. Two temperature schemes of fermentation were studied: constant temperature of 2
(A) and stepwise change from 2
(10 days) to 5
(B). The methanol extracts of Alaska pollack sik-hae showed antimicrobial activities against 9 kinds of micro-organisms including pathogenic and food poisoning strains. Among these, gram positive bacteria, in particular Staphylococcus aureus, showed more sensitivity to the extracts than gram negative bacteria and fungi. Antioxidative activity (EDA
) increased until 15 days (A, 0.92 mg/
) or 16 days of fermentation (B, 0.94 mg/
), and then gradually decreased. ACE inhibitory activity was observed in all fermentation time except 0 day, and bile acid binding capacity at 15 days (A) and 16 days (B) only.
Changes of Volatile Components in Alaska Pollack Sik-hae during Low-Temperature Fermentation
Cha, Yong-Jun ; Jeong, Eun-Jeong ; Kim, Hun ; Lee, Young-Mi ; Cho, Woo-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 566~571
DOI : 10.3746/jkfn.2002.31.4.566
Volatile flavor compounds in Alaska pollack sik-hae during fermentation at 5
were analyzed by liquid-liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. Sixty five volatile compounds were detected in Alaska pollack sik-hae during fermentation. These compounds were composed mainly of 11 S-containing compounds, 13 alcohols, 13 acids, 4 aldehydes, 4 ketones, 6 terpenes,4 aromatic compounds and 10 miscellaneous compounds. Among these, 9 S-containing compounds (3-(methylthio)-1-propene, dimethyl disulfide, diallyl sulfide, methylallyl disulfide, methyl-(E) -propenyl disulfide, dimethyl trisulfide, 2 diallyl disulfide isomers and diallyl trisulfide), 2 acids (acetic acid and butanoic acid), 2 ketones (2, 3-butanedione and 6-methyl-5-hepten-2-one) and 2 esters (ethyl formate and ethyl acetate) were significantly increased during fermentation (p<0.05), and these compounds were suspected to affect on the odor of Alaska pollack sik-hae.
Culture Condition for the Production of Bacterial Cellulose with Gluconacetobacter persimmonus KJ145
Lee, Oh-Seuk ; Jang, Se-Young ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 572~577
DOI : 10.3746/jkfn.2002.31.4.572
We investigated the optimal condition for production of bacterial cellulose with Gluconacetobacter persimmonus KJ145. For bacterial cellulose production, optimal medium composition and culture conditions were conducted to determine. Apple juice (10
Brix) medium was suitable than Hestrin & Schramm medium which is generally used for the bacterial cellulose production. When 1% pyruvate as carbon source was added to apple juice, bacterial cellulose production rose to high level. The effect of various nitrogen sources was investigated: CSL was found to be essential to high cellulose yields and the optimal CSL concentration was 10%. Optimal temperature and culture time for the bacterial cellulose production was 35
and 16 days, respectively At the optimal condition Gluconacetobacter persimmonus KJ145 produced 8.96g/L of bacterial cellulose (dry weight), which was much higher than reported values.
Effects of Pectinase Treatment on Alcohol Fermentation of Persimmon
Jeong, Yong-Jin ; Kim, Hyuk-Il ; Whang, Key ; Lee, Oh-Seuk ; Park, Nan-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 578~582
DOI : 10.3746/jkfn.2002.31.4.578
This study was conducted to determine whether pectinase treatment would affect the process of alcohol fer-mentation with persimmon. The pectinase did not change pH and total acidity throughout the alcohol fermentation. However, the concentrations of reducing sugar were significantly lowered with the fermentation time, compared with controls. During the alcohol fermertation, the concentration of reducing sugar decreased rapidly up to 60 hours, unchanged from 60 to 72 hours, and then increased thereafter. The total alcohol concentrations of pectinase-treated groups were significantly higher than that of alcohol fermentation containing without pectinase. Among concentration 200 and 500 ppm had the most pronounced increase in the yield (%) of total alcohol (96%, respectively) and then, 300, 400 ppm and control in descending order. The contents of 5 major alcohols (acetaldehyde, methanol, n-propy alcohol, iso-butyl alcohol and iso-amyl alcohol) were measured. Among alcohol constituents, acetaldehyde and methanol were detected to be the lowest at control and methanol the highest at 200 ppm. These observations indicated that pectinase treatment would increase the yield of total alcohol, whereas it also raised methanol production during persimmon alcohol fermentation.
Characterization and Fermentation Characteristics of Lactic Acid Bacteria Isolated from Soybean Curd Residue (Biji)
Baek, Joseph ; Lee, In-Seon ; Lee, Sam-Pin ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 583~588
DOI : 10.3746/jkfn.2002.31.4.583
Two microorganisms isolated from soybean curd residue (biji) were identified as Enterococcus faecium (51% homology) and Lactobacillus rhamnosus (99.5% homology) by using gram positive identification (GPI) card and API 50 CHL kit, respectively. Ent. faecium grew well in micronized full-fat soyflour (MFS) milk, indicating pH 4.9, 0.38% acidity and 1.8
of viable cell counts after fermentation for 20 hr. L. rhamnosus LL showed pH 6.5 and 4.6
viable cell counts, but enhanced acid production in MFS milk mixture fortified with skim milk or by the addition of 1% of glucose and lactose. On the other hand, Ent. faecium LL did not show increased acid production in MFS/skim milk and MFS milk fortified with sugar. The MFS/skim milk fermented by L. rhmnosus LS and Ent. faecium LL showed 600 mg% and 350 mg% lactic acid, respectively.
Distribution of Microflora in Powdered Raw Grains and Vegetables and Improvement of Hygienic Quality by Gamma Irradiation
Kim, Dong-Ho ; Song, Hyun-Pa ; Yook, Hong-Sun ; Chung, Young-Jin ; Kim, Yeung-Ji ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 589~593
DOI : 10.3746/jkfn.2002.31.4.589
Improvement of hygienic quality of powdered raw grains and vegetables by gamma irradiation was investigated. Five products of powdered raw grains and vegetables were collected in a local market and analysed. The total viable cell counts of Bacillus were 10
cfu/g, filamentous fungi l0
cfu/g, coliform 10
cfu/g, enteric bacteria on SS agar plate 10
cfu/g. Coliform, enteric bacteria on SS agar plate and filamentous fungi were eliminated by 3 kGy of gamma irradiation. The D values of coliform, enteric bacteria on SS agar plate, Bacillus, and filamentous fungi were 0.68~0.80 kGy, 0.59~0.74 kGy, 1.84~2.18 kGy and 0.36~0.57 kGy, respectively. It was considered that optimal irradiation dose for radappertization was about 25 kGy, while 3~5 kGy of gamma irradiation was effective for radicidation.
Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-Irradiated Fruits
Kim, Sang-Mi ; Park, Eun-Ju ; Yang, Jae-Seung ; Kang, Myung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 594~598
DOI : 10.3746/jkfn.2002.31.4.594
The changes in DNA damage were investigated during storage after irradiation. Kiwi, orange and pear were irradiated at 0.1, 0.3, 0.5, 0.7 and 1.0 kGy and stored for 3 months at 4
. The comet assay was applied to the sample seeds alt the beginning of irradiation and at the end of storage. Seeds were isolated and crushed, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 2 min and then stained. DNA fragmentation in seeds caused by irradiation was quantified as tail length and tail moment (tail length
% DNA in tail) by comet image analyzing system. Immediately after irradiation, the differences in tail length between unirradiated and irradiated fruit seeds were significant (p<0.05) in kiwi, orange and pear seeds. With in-creasing the irradiation doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. The results represented as tail moment showed similar tendency to those of tail length, but tile latter parameter was more sensitive than the former. Similarly even 3 months after irradiation, all the irradiated fruit seeds significantly showed longer tail length than the unirradiated controls. These results indicate that the comet assay could be one of the simple methods of detecting irradiated fruit seeds. Moreover, the method could detect DNA damage even after 3 months after irradiation.
Analysis of Radiolytic Compounds of Lipids for the Detection of Irradiation in Dried Mytilus coruscus
Lee, Hae-Jung ; Yun, Il-Nam ; Seo, Hye-Young ; Song, Hyun-Pa ; Hong, Chul-Hee ; Kim, Kyong-Su ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 599~603
DOI : 10.3746/jkfn.2002.31.4.599
Radiolytic compounds of lipids, as hydrocarbons and 2-alkylcyclobutanones, were determined to detect the irradiated dried Mytilus coruscus. The detection methods were composed of fat extraction by Soxtec apparatus from dried Mytilus coruscus, isolation of hydrocarbons and 2-alkylcyclobutanones with a florisil column chromatography and identification of GC/MS. Concentrations of the radiation-induced hydrocarbons and 2-alkylcyclobutanones increased with the irradiation dose. The major hydrocarbons in irradiated Mytilus coruscus were pentadecane and 1-tetradecene originated from palmitic acid, and heptadecane and 1-hexadecene originated from stearic acid. 2-(5`- Tetradecenyl)cyclobutanone of 2-alkylcyclobutanones was high relatively. The radiation - induced hydrocarbons and 2-alkylcyclobutanones from dried Mytilus coruscus were detected at 0.5 kGy over and not detected at the non-irradiated.
Analysis of Propylen Chlorohydrin in Hydroxypropyl Distarch Phosphate by Accelerated Solvent Extractor (ASE)
Lee, Myung-Ja ; Sin, Yeong-Min ; Jeong, Eui-Han ; Choi, Tae-Jin ; Chung, Sook-Hyun ; An, Won-Gun ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 604~608
DOI : 10.3746/jkfn.2002.31.4.604
Accelerated solvent extraction (ASE) was used for a rapid and simple extraction of propylenchlorohydrin (PCH) residue in hydroxylpropyl modified starch. The effects of temperature, pressure and extraction solvent on the extraction efficiency were investigated to find the optimal condition of ASE. The optimal conditions for PCH extraction in hydroxylpropyl modified starch were static time of 50 min, purge time of 300 sec, heating time of 5min, temperature of 12
, pressure of 2500 psi, flush (%) with 100 volumes, and ethylacetate as an extraction solvent. The recovery (96.1%) of this method was higher than that (76.4%) of Code of Food Additive. Therefore, the ASE was a good method in both aspects of efficiency and effectiveness.
Characteristics of Thermoluminescence and Electron Spin Resonance and Organoleptic Quality of Irradiated Raisin and Dried Banana During Storage
Jo, Deok-Jo ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 609~614
DOI : 10.3746/jkfn.2002.31.4.609
The characteristics of thermoluminescence (TL) and electron spin resonance (ESR) and organoleptic qualities of gamma-irradiated raisin and dried banana were investigated during storage at 4
for 6 months. The minerals separated from non-irradiated raisins showed TL glow curve (TL
) with very low intensity around 200~30
, while the irradiated samples at 1 kGy or more showed glow curves with higher intensity around 18
, with linear increase by irradiation dose (
Effects of Germanium Treatment during Cultivation of Soybean Sprouts
Kim, Eun-Jeong ; Lee, Kyeoung-Im ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 615~620
DOI : 10.3746/jkfn.2002.31.4.615
This study was conducted to elucidate the characteristics of soybean sprouts cultured in water containing germanium. In three varieties of Eunhakong, Seomoktae and Subaktae, the yields of germanium soybean sprout were 10~20% more than those of control soybean sprouts after 5 day-cultivation. The hypocotyl of germanium soybean sprouts was thicker than that of control soybean sprouts, but there were no significant differences in the length of hypocotyl and the thickness of cotyledon. Germanium soybean sprouts showed deeper green and yellow color than control soybean sprouts. In addition, the hardness exhibited strongly in germanium soybean sprouts, especially Seomoktae. In the sensory evaluation, germanium soybean sprouts were better than control soybean sprouts in appearance, taste, flavor and preference.
Changes in Pectic Substances of Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruit as Influenced by the Thickness of Packaging Film during Storage
Cha, Hwan-Soo ; Chung, Myong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 621~628
DOI : 10.3746/jkfn.2002.31.4.621
Effect of the thickness of packaging film on the ripening of mature-green mume (Prunus mume Sieb. et Zucc) fruit was investigated by measuring physicochemical changes of the fruit during storage. Fruits were packaged using low density polyethylene (LDPE) films with thicknesses of 20, 30, and 40
m and stored at the room temperature. The physicochemical properties such as contents of various pectic substances, molecular weight distribution of soluble pectic substances, and surface image of the fruit were determined during storage of 8 days. In general, regardless of the thickness of the films applied, a content of water-soluble pectin (WSP) in the fruit was increased during storage, but both contents of HCI- soluble pectin (HSP), and Ca and Mg in total alcohol-insoluble solids were decreased. Sephacryl S-300 gel filtration study revealed that fractions of high molecular weight HSP and WSP decomposed into lower molecular weight pectins during storage. The scanning electronic microscope also identified a significant structural change of the fruit skin over the storage time. It could be concluded from the results that fruits packaged with LDPE 30
film maintained the highest physicochemical quality of green mume fruit during storage.
Development of Low-fat Meat Processing Technology using Interaction between Meat Proteins and Hydrocolloids-II Development of Low-fat Sausages Using the Results of Model Study
Chin, Koo-Bok ; Lee, Hong-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 629~635
DOI : 10.3746/jkfn.2002.31.4.629
This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7
. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.
Optimization of Extraction and Clarification Condition for Preparation of Liquid Extract Tea from Artificially Cultivated Phellinus linteus
Song, Hyo-Nam ; Oh, Se-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 636~641
DOI : 10.3746/jkfn.2002.31.4.636
Optimum extraction condition and clarification process were investigated to manufacture liquid extract tea using Phellinus linteus. Carbohydrates content in the raw Phellinus linteus was 80.9%. Major minerals were K, Ca, Fe and Na, but vitamin B
, and C were not detected. The best extraction condition was 5% raw material at 10
within 3 hr. To clarify the extract, three methods of filtration with depth filter pad, centrifugation and addition of several filter aids were studied. Filtration with depth filter pad and centrifugation were highly effective on the clarification and the changes in the turbidity for 7 weeks at 4
were not occurred. The optimum clarification condition was centrifugation above 6,000 rpm or filtration with 8
depth filter pad.
Quality Characteristics of Daechu Injeolmi Prepared by Addition of Jujube Powder
Hong, Jin-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 642~647
DOI : 10.3746/jkfn.2002.31.4.642
This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower `L` and higher `a` values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.
Quality Improvement of Retort Oyster Food by the Coating Method
Hur, Sung-Ho ; Lee, Ho-Jae ; Hong, Jeong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 648~652
DOI : 10.3746/jkfn.2002.31.4.648
Removing shup from oyster by aeration method and coating with edible coating materials were investigated to improve oyster quality for the retort processing. Aeration rate and pore size of nozzle were critical factors to remove shup by aeration method. Optimum aeration rate and nozzle size were 45 L/min and 0.4 mm, respectively, when aeration was peformed two times and each operation maintained for 1 minute. Sodium alginate (SA) was used for oyster as the basal coating material. However, SA affected mouth-feel when it was applied at high concentrations. Sub-coating materials including skim milk, waxy corn starch, Purity CSC, white corn starch and carboxymethylcellulose (CMC) in decreasing order showed a positive effect on improving coatability and mouth-feel. Therefore, it is suggested that 1.5% SA and 0.9% skim milk should be the optimum composition of coating materials for oyster. Browning and syneresis of the porridge containing the coated oyster were considerably inhibited as compared with the sample without the coated oyster.
Processing of Functional Enzyme-hydrolyzed Sauce from Anchovy Sauce and Soy Sauce Processing By-products 1. Optimization of Hydrolysis Conditions by Response Surface Methodology
Kim, Hun ; Lee, Jung-Suck ; Cha, Yong-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 653~657
DOI : 10.3746/jkfn.2002.31.4.653
The hydrolysis conditions (enzym
strate ratio, time and temperature) of the mixture of anchovy sauce residue (ASR) and soy sauce residue (SSR) after fermentation by Flavourzyme 500M
were optimized using response surface methodology (RSM) for pretreatment of processing functional enzyme-hydrolyzed sauce. A model equation obtained from RSM was hydrolysis ratio (%)
Effect of Iron Supplementation on Mineral Utilization in Rats
Jun, Ye-Sook ; Choi, Mi-Kyeong ; Kim, Ae-Jung ; Kim, Mi-Hyun ; Sung, Chung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 658~663
DOI : 10.3746/jkfn.2002.31.4.658
The purpose of this study was to investigate the effect of iron supplementation on utilizations of various minerals, Ca, Mg, Na, K, Fe, Cu, Zn. Intakes, serum levels, and excretions of these minerals were analyzed and compared in rats fed diet with 100, 200, 400% of iron requirement (Fe, 2Fe, 4Fe groups) for 6 weeks. The feed intake, body weight gain and feed efficiency ratio were not significantly different among the groups. Serum Fe of 2Fe group was significantly lower than other two groups, and serum Zn of 4Fe group was highest. Mineral intakes were not significantly different among three groups. With iron supplementation, urinary excretions of Ca, Fe, Cu, Zn were elevated, but fecal excretions of minerals were not significantly different. And the daily retentions of Na and Fe were significantly elevated, but apparent absorbabilities of minerals were not significantly different. In summary, according to iron supplementation, mineral absorbabilities were not different but urinary excretions of some minerals were increased. Therefore, it could be suggested that adequate iron intake and well-balanced diet are more desirable than nutrient supplementation for mineral balance.
The Effects of Dietary Fat on Survival Metabolism of Fasting Rat
Seo, Yu-Seung ; Sheo, Hwa-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 664~671
DOI : 10.3746/jkfn.2002.31.4.664
To investigate the effects of different type of dietary fat on survival metabolism of fasting rats, one group rats (FO) were fasted, another one group rats (BM) were fed normal diet and the others were fed only one of the following fat diets: beef tallow (FT), corn oil (FC), and perilla oil (FP) of 11.4g/kg respectively. Most FO group rats survived for 6 days and large part of the only-fat-diet groups rats survived for 16 days. Body weights of all rats in fasting and only-fat-groups, measured just one day prior to death owing to fasting or caloric malnutrition, decreased by 24.5%~25% only-fat to fasting rat somewhat extended the survival time but the specific properties of dietary fat types had no remarkably differential effect on survival time and body weight gain rate. The features of liver and kidney weight gain rate of all rats in fasting and only-fat-diet groups were similar to those of body weight gain rate. In FO groups blood levels of total-cholesterol, triglyceride, and glucose markedly reduced whereas GPT activities and BUN levels considerably increased as compared to BM group. However the types of dietary fat perse did not affect blood total cholesterol, triglyceride, glucose, BUN levels, and GPT activities in early stage of fasting in FC and FP group. GPT activities in rats of FP group just prior to death of starvation seemed to be affected by the dietary fat types. The results showed that only-fat-feeding to fasting rats somewhat extended survival time but the types of dietary fat had no remarkably differential effect on survival time and metabolism of fasting rats.
Inhibitory Effects of Epigallocatechin Gallate on Apoptosis in Human Vascular Endothelial Cells
Choi, Yean-Jung ; Choi, Jung-Suk ; Lee, Se-Hee ; Lee, Yong-Jin ; Kang, Jung-Sook ; Kang, Young-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 672~678
DOI : 10.3746/jkfn.2002.31.4.672
Oxidative stress contributes to cellular injury following clinical and experimental ischemia/reperfusion scenarios. Oxidative injury can induce cellular and nuclear damages that result in apoptotic cell death. We tested the hypothesis that the catechin flavonoid of (-)epigallocatechin gallate, a green tea polyphenol, inhibits hydrogen peroxide (
)-induced apoptosis in human umbilical vein endothelial cells. The effect of apigenin, a flavone found in citrus fruits, on apoptosis parameters was also examined. A 30 min pulse treatment with 0.25 mM
decreased endothelial cell viability within 24 hrs by > 30% ; this was associated with nuclear condensation and biochemical DNA damage consistent with programmed cell death. In the 0.25 mM
apoptosis model, 50
(-)epigallocatechin gallate markedly increased cell viability with a reduction in the nuclear condensation and DNA fragmentation. In contrast, equimicromolar apigenin increased cell loss with intense DNA laddering, positive nick-end labeling and Hoechst 33258 staining. Thus, polyphenolic (-)epigallocatechin gallate, but not apigenin flavone, qualify as an antioxidant in apoptosis models caused by oxidative stress. Further work is necessary for elucidating the anti-apoptotic mechanisms of polyphenolic catechins.
Effects of Zingiber mioga, Zingiber mioga Root and Zingiber officinale on the Lipid Concentration in Hyperlipidemic Rats
Shin, Jung-Hye ; Lee, Soo-Jung ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 679~684
DOI : 10.3746/jkfn.2002.31.4.679
This study was designed to establish the effects of Zingiber mioga, Zingiber mioga root and Zingiber ofiicinale on the lipid concentrations in hyperlipidemic rats. A total of 24 male Sprague-Dawley rats weighing 60
5g were fed one of four experimental diets for 4 weeks: a control diet (hyperlipidemic diet), diets supplemented with 3% of Z. mioga, 3% Z. mioga roots or 3% Z. officinale. The concentration of total cholesterol in serum was significantly decreased by 31% in Z. mioga group compared to the control group. The HDL-cholesterol concentration was significantly higher in Z. mioga and Z. mioga root supplemented groups than in control group. Triglyceride concentration in serum and liver significantly decreased with 3% Zingiber supplemented groups compared with control group, but had no significant differences among three Zingiber supplemented groups. The contents of total cholesterol triglyceride free cholesterol and cholesteryl ester in liver were remarkably lower in Zingiber supplemented groups than in control group. However, hepatic phospholipid level was not showed significant effect.
Effect of Mycelium of Cordyceps militaris on Growth, Lipid Metabolism and Protein Levels in Male Rats
Koh, Jin-Bog ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 685~690
DOI : 10.3746/jkfn.2002.31.4.685
The effects of mycelium of Cordyceps militaris on the growth, the lipid metabolism, the serum protein levels and the enzyme activities in male rats were studied. Sprague-Dawley rats were given four different types of diets for a succeeding period of five weeks: either a control diet, a control diet supplemented with 2%, 3% or 4% mycelium of Cordyceps militaris (CM) powder. The body weight gain, hepatic weight, feed efficiency ratio and the feed intake of the rats given diets with 2%, 3% or 4% CM were similar to those in rats given the control diet. The concentrations of hepatic total lipid and triglyceride of rats fed the 3% or 4% CM diets were significantly lower than those of rats fed the control diet. But the concentrations of hepatic total cholesterol and phospholipid of rats fed the all CM diets were similar to those of rats fed the control diet. The concentrations of total lipid, total cholesterol, triglyceride phospholipid, and the atherogenic index, and the activities of glutamic oxaloacetic transaminase and lactic dehydrogenase in serum of rats fed the all CM diets were significantly lower than those of rats fed the control diet. No differences were noted in the concentrations of HDL-cholesterol, LDL-cholesterol, total protein, albumin and creatinine, and the activities of glutamic pyruvic transaminase,
-glutamyltranspeptidase and alkaline phosphatase in the serum among the rats with on all the experimental diets. These results showed that the all CM diets feeding decreased the total cholesterol, the triglyceride, the phopholipid, and the atherogenic index in serum of rats.
Cytotoxic Effect of the Distilled Pine-Needle Extracts on Several Cancer Cell Lines in vitro
Chung, Young-Jin ; Bae, Myung-Won ; Chung, Myoung-Il ; Lee, Ji-Seon ; Chung, Kyeong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 691~695
DOI : 10.3746/jkfn.2002.31.4.691
This study was performed to examine the cytotoxic effects of the distilled pine-needle extracts against several cancer cell lines. First, cell lines including mice leukemic cancer cell line (L1210), sarcoma 180 and human monocyte-like cancer cells (U937) were tested using XTT methods in uitro. Pine-needle extracts were prepared by pressing the pine needles and distilling it at below 98
and then added to the growth medium in a final dilution of 10, 20, and 40 times. Growth of three kinds of cancer cells was significantly inhibited by more than 50% with the addition of the extracts. Fifty six to seventy six % of inhibition was shown with the 40 times dilution of the extracts. Greater inhibition was achieved with the 20 times dilution (81~90%) and the 10 times dilution (77~89%) of the extracts. Next, other human cancer cell lines including 3 kinds of breast cancer cell lines (T47D, MDA-MB-231 and MW7A) and one hepatoma cell line (SNU-354) were tested with the 20 times dilution of the extract. T47D and MDA-MB-231 cell lines showed lower inhibition (12%) with the addition of the extract. However, MH7A and SNU-354 cell lines showed 64% and 72% inhibition with the extract, respectively. These results suggest that the distilled pine-needle extracts have strong cytotoxic effect on certain cancer cell lines and the intensity of the effect may vary depending on the process of the pine needle.
A Study on Recognition of Food Calories of College Students in Chungnam
Choi, Mi-Kyeong ; Kim, Mi-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 696~702
DOI : 10.3746/jkfn.2002.31.4.696
This study was conducted among the university students to evaluate the recognition of food calories through questionnaire. The subjects were 88 male and 230 female students in Chungnam. 67.4% of the subjects experienced nutrition education, 50.8% and 86.6% of them recognized daily calorie requirement and definition of calorie, respectively. There were significant differences in response rate about frequency of supper, experience and satisfaction of weight control, degree of knowledge of calorie, and need of nutrition education among the subjects with experience of nutrition education and recognition of daily calorie requirement and calorie definition. The calories of 14 food items (29.17%) were low recognized in subjects with nutrition education than in subjects without nutrition education. The results also show that the calories of 38 food items (79.17%) were highly recognized than the actual clories of them in total subjects. Especially, vegetables, fruits, and oils were highly recognized. The daily calorie intakes in the subjects recognizing calorie definition were lower than in the other subjects(p<0.05). In conclusion, university students highly recognized than actual food calories, and there was significant difference in degree of recognition with various factors, such as nutrition education, knowledge of calorie, and weight control, and therefore showing a strong need of proper nutrition education about food calories.
A Study on the Interest in Menu and Food Purchase of Some Housemakers in Yosu, Chonnam Area
Jung, Bok-Mi ; Ahn, Chang-Bum ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 703~712
DOI : 10.3746/jkfn.2002.31.4.703
This study was carried out to examine the interest in menu and food purchase of housewives living in Yosu, Chonnam. The survey was conducted by questionnaire including question about general characteristics of the subjects, meal planning and food purchase from October to November in 2000. The major general characteristics of subjects are summarized as follows: The forties was 39%, having a job was 44.5%, a high school education was 53.0%, and 1~2 million won in monthly household income was 50.1%. A couple with children was 75% and a 3~4 headed family was 57%. An apartment resident was 67% and one`s own house was 67%. The higher the education level was, the higher the percentage of menu preparation and necessity was significantly (p<0.0001). On grocery purchase, the percent of planned purchase was higher than that of impulse purchase, which was higher in housewives without a job. The subject`s favorite place for grocery purchase was a traditional market. The higher the age of subjects and the lower the education level of subjects were, the higher the grocery purchase at a traditional market was. However, the younger subjects and subjects with higher education level preferred to purchase groceries in a mart stores in an apartment, and supermarkets in order (p<0.0001). The factors to be considered during purchasing grocery were freshness of materials, price, nutrient, and taste in order. The results of this study showed that it is necessary to educate older person for importance of planning menu and encourage housewives with a job to plan grocery purchase to provide nutritionally adequate meals at reasonable coast.
Effects of Gamma Irradiation on Biogenic Amines Levels in Doenjang during Fermentation
Kim, Jae-Hyun ; Ahn, Hyun-Joo ; Kim, Dong-Ho ; Jo, Cheorun ; Cha, Bo-Sook ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 713~716
DOI : 10.3746/jkfn.2002.31.4.713
Biogenic amine levels in irradiated doenjang, Korean fermented soybean paste, were investigated during fermentation at
for 12 weeks. Biogenic amines detected in doenjang were putrescine, cadaverine, tryptamine,
-phenylethylamine, spermidine, spermine, histamne, tyramine and agmatine. Agmatine showed the most highest level among biogenic amines detected in doenjang during fermentation. Most biogenic amines, such as putrescine, cadaverine, tryptamine,
-phenylethylamine, spermidine, histamne and tyramine, significantly decreased 20~60% by gamma irradiation during fermentation, while spermine and agmatine did not. Therefore, gamma irradiation can be applied to inhibit the biogenic amines formation in doenjang during fermentation.
Detection of Gamma-Irradiated Korean Medicinal Herbs by ESR Spectroscopy
Lee, Eun-Jeong ; Yang, Jae-Seung ;
Journal of the Korean Society of Food Science and Nutrition, volume 31, issue 4, 2002, Pages 717~721
DOI : 10.3746/jkfn.2002.31.4.717
Study was carried out with electron spin resonance (ESR) spectroscopy to identify irradiated Korean medicinal herbs. Pueraria thunbergiana Benth., Angelica gigas Nakai, Agaricus blazei Murill and Astragalus membranaceus Bunge were irradiated with doses of 0, 1, 5 and 10 kGy at room temperature using a Co-60 irradiator. The irradiated Korean medicinal herbs exhibited an asymmetric absorption, which was different from the non-irradiated ones. The strength of ESR signals linearly increased by dose-dependent manner (1~10 kGy) and highly positive correlation coefficients (