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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 32, Issue 8 - Dec 2003
Volume 32, Issue 7 - Oct 2003
Volume 32, Issue 6 - Aug 2003
Volume 32, Issue 5 - Jul 2003
Volume 32, Issue 4 - Jun 2003
Volume 32, Issue 3 - Apr 2003
Volume 32, Issue 2 - Mar 2003
Volume 32, Issue 1 - Feb 2003
Selecting the target year
Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roasting Process
Joo, Kwang-Jee ; Kang, Mi-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 655~660
DOI : 10.3746/jkfn.2003.32.5.655
Flavor components of dry shrimp, roasted-dry shrimp and roasted-dry shrimp with corn oil (w/w: 10%, 25%) were investigated to evaluate the effects of added corn oil on the formation of volatile components in dry shrimp during roasting process. The identified volatile included 20 nitrogen-containing compounds (7 pyrazines, 7 pyridines 3 pyrroles, others) 14 aldehydes, 5 alcohols, 4 ketones and 11 others. The largest quantities of lipid-derived products hexanal, nonanal, 2-pentylfuran, 1-octen-3-ol, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal were detected in the roasted-dry shrimp samples with corn oil. The lipid-derived aldehydes might be involved in the formation of 3- ethyl-2,5-dimethylpyrazine, 2,3,5-trimethyl-6- ethylpyrazine, 2-ethyl-5,6-dimethylpyrazine, 2,3,5- trimethylpyrazine, 3- ethyl-2,6-dimethylpyridine, 2-propylpyridine, ben-zopyrrole and the others. The nitrogen-containing compounds seem to be a major flavor component and responsible for characteristic flavor in roasted-dry shrimp with corn oil.
A Study on Preparation of Wanjajun for Cook/Chill System 1. Preparation of Wanjajun with Herb and Quality Characteristics
Kang, Eun-Zoo ; Kim, Sun-Young ; Ryu, Chung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 661~666
DOI : 10.3746/jkfn.2003.32.5.661
This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3
for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.
A Study on Preparation of Wanjajun for Cook/Chill System II Quality Characteristics of Wanjajun Containing Hydrocolloids
Kang, Eun-Zoo ; Kim, Sun-Young ; Ryu, Chung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 667~672
DOI : 10.3746/jkfn.2003.32.5.667
Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.
Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and Sensory Characteristics
Jo, Cheorun ; Kim, Dong-Ho ; Lee, Won-Dong ; Lee, Jae-Jin ; Byun, Myung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 673~678
DOI : 10.3746/jkfn.2003.32.5.673
Changran Jeotgal (aged and seasoned intestine of Alaska pollack) was prepared as the same method as commercial one and irradiated at 0, 2.5, 5.0 and 10 k㏉ by gamma ray for industrial application. Changran Jeotgal using 10 k㏉-irradiated red pepper powder was also prepared to compare with control (0 k㏉). Commercial red pepper powder was already contaminated at 3.8
level by total plate count and 10k㏉ of irradiation reduced the number about 4 log cycles. Gamma irradiated Changran Jeotgal at 2.5,5.0, and 10k㏉ showed 3 6, and 7 log cycles of reduction compared to the non-irradiated control in the total plate count after 12 weeks of storage at 1
. Using irradiated (10k㏉) red pepper powder reduced the microbial contamination significantly by 2 log cycles compared to the control. Sensory evaluation showed that the sample irradiated at 2.5 k㏉ was the most acceptable, followed by the sample using irradiated red pepper powder and non-irradiated control. Thus, 2.5 k㏉ of irradiation of Changran Jeotgal was effective to improve safety during distribution and storage without change of sensory quality. Furthermore, using the irradiated red pepper powder is also recommended for safety enhancement of the products.
Monitoring on Alcohol Fermentation Characteristics of Strawberry
Lee, Jin-Man ; Kim, Suk-Kyung ; Lee, Gee-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 679~683
DOI : 10.3746/jkfn.2003.32.5.679
Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32
Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8
of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18
Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96
of fermentation temperature. Residual sugar content revealed minimum value (3.97
Brix) under the condition of 15.00
Brix, 52.00 hr and 26.0
. The optimum conditions for each alcohol fermentation were 14
Brix, 50 hr and 28
Production of L-α-Glycerophosphate Oxidase by streptococcus faecium M
Lee, In-Ae ; Lee, Eun-Sook ; Lee, June-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 684~688
DOI : 10.3746/jkfn.2003.32.5.684
The objective of this study was to search for the best strain as a source of L-
-glycerophosphate oxidase (GPO) production and to establish the process technology for the purification of GPO on an industrial scale. The GPO was produced by culturing Streptococcus faecium, and purified by ammonium sulfate, DEAE-cellulose and hydroxyapatite chromatography. The relative activity was 60 units/L for 5. faecim ATCC 12755, 65 units/L for 5. faecium ATCC 19634, and 67 units/L for 5. faecium
.LC, respectively. The optimum condition for fermentation was
for temperature, 300 rpm for stir rate, 0.5 L/min for aeration rate and 17 hours. The main culture medium prepared by the modified AC medium. AC medium consists of 0.1% glucose, 0.2% glycerol, 1.0% tryptone and 1.0% yeast extract, 0.5%
, pH 7.0. The GPO was purified by ammonium sulfate fractionation and ion exchange column chromatography, The yield and purity were 17.2% and 5.3 fold, respectively.
Monitoring in Yield and Organoleptic Properties Depending on Granule Formation of Propolis
Lee, Gee-Dong ; Yoon, Sung-Ran ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 689~694
DOI : 10.3746/jkfn.2003.32.5.689
Propolis obtained from honeybee hives has been used in oriental folk medicine as an anti-inflammatory, anti-carcinogenic, or immunomodulatory agent. To prepare granule depending on operational parameters, such as glucose content to total sugar (X
, 0~100%), ethanol concentration (X
, 20~100%) and sprayed ethanol solution content (X
, 6~10%) using propolis, response surface methodology was applied to monitor the changes in yield, fragmentation rate by shaking and organoleptic properties. Yield showed high with decreasing sprayed ethanol solution content and fragmentation rate by shaking decreased with increasing sprayed ethanol solution content. The organoleptic color, flavor, taste, mouth-feel and overall palatability were dependent on the glucose content to total sugar, ethanol concentration and sprayed ethanol solution content. Overall palatability was maximized in glucose content to total sugar 47.94%, ethanol concentration 56.45% and sprayed ethanol solution content 8.04% .
Development of the Soybean Sprouting Bucket with Enhanced Air Circulation Function
Kim, Joong-Man ; Hwang, Ho-Sun ; Jeon, Ye-Jeoung ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 695~699
DOI : 10.3746/jkfn.2003.32.5.695
Traditional soybean sprouting bucket has some problems which are putrefaction and growing inhibition by the high temperature and carbon dioxide in the bucket during culturing. To solve this problems we developed the new soybean sprouting bucket. The new bucket consisted a square shaped bottom which has 5 draining holes (each 10 mm in dia, 2 mm in height) and four side wall which has two rectangular shaped holes (10 cm long, 0.5 cm wide), and the support vessel which 592 tiny draining holes whose center attached a pipe with 36 small holes (each 2 mm in dia). The new one showed lower temperature and carbon dioxide content during culturing, and the putrefaction was lower, whereas growing degree was higher during culturing at 25
than the traditional bucket.
The Effect of Pear Pectin on Blood Pressure, Plasma Renin ANP and Cardiac Hypertrophy in Hypertensive Rat Induced by 2K1C
Na, Chang-Su ; Yun, Dae-Hwan ; Choi, Dong-Hee ; Kim, Jeong-Sang ; Cao, Chun-Hua ; Eun, Jong-Bang ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 700~705
DOI : 10.3746/jkfn.2003.32.5.700
Oriental pear was used as treatment of asthma, control of blood pressure tonic medicine vasoactio, diabetes in oriental medicine. In this study, it was investigated that pear pectin effects on cardiovascular system as blood pressure and renin and atrial natriuretic peptide (ANP) in plasma, cardiac hypertrophy. The experiments were performed on Sprague-Dawley rats, 2K1C hypertension model was prepared by constricting the left renal artery with a sliver clip. Animals were then divided into four groups, 5 mg/kg, 10 mg/kg, 15 mg/kg and the control, pear pectin and apple pectin solutions were supplied with them. The blood pressure was more decreased in pear pectin 10 mg/kg than in apple pectin. The plasma ANP was decreased in pear pectin 10 mg/kg, and renin was increased in same concentration of drug. Cardiac hypertrophy had a tendency to decrease in pear pectin 15 mg/kg, but was not statistically significant compared to control group.
Effect of Chromium Methionine Supplementation on Obesity Index and Serum Lipids in Rats
Kim, Hyun-Sook ; Lee, Sun-Yeon ; Kim, Chang-Hyeuk ; Ohh, Sang-Jip ; Shin, Jong-Seo ; Sung, Kyung-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 706~709
DOI : 10.3746/jkfn.2003.32.5.706
Chromium (Cr) plays an important role in body composition. Several human and animal studies of Cr supplementation have reported increases in lean body mass, often with concurrent decreases in body fat. The purpose of the current study was to determine the effects of supplemental Cr as chromium methionine (CrMet) on obesity index, body fat and serum lipids in rats. Thirty-six male Sprague-Dawley rats were divided into four groups of nine rats. Rats received a AIN-76 semipetrified basal diet or high fat diet supplemented with 300 ppb CrCl
and CrMet as well as no added dietary Cr (referred to as Control, HF, HFCr, and HFCrMet). After 6 weeks on the respective diets, animals were killed and analyzed for differences in serum lipid concentrations. Rats supplemented with CrMet had a slightly higher naso-anal length and final body weight was decreased. The lowest obesity index and body fat content were found in CrMet supplemented animals (p〈0,05). Supplemental CrMet decreased the total lipid, triglyceride and total cholesterol. The significant differences observed were total cholesterol concentration for CrMet supplementation. These indicate that supplemental Cr, as chromium methionine, resulted in a significant decrease of obesity index and body fat and influence serum lipid concentrations, possibly by decreasing the body fat.
Effect of Different Kind of Plant Oil Sources on Serum and Hepatic Lipid levels of Streptozotocin-induced Diabetic Mice
Lee, Sung-Hyeon ; Chun, Hye-Kyung ; Park, Hong-Ju ; Lee, Yeon-Sook ; Chang, Soon-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 710~714
DOI : 10.3746/jkfn.2003.32.5.710
This study was carried out to compare the effects of different plant oil sources on lipid metabolism of insulin dependent diabetic mice. Streptozotocin-induced (65 mg/kg B.W.) diabetic mice were fed four kinds of experimental diets with 20% lipid, which composed of 10% lard, and 10% soy bean oil (SBO), 10% rice germ oil (RGO), 10% rice brab oil (RBO) and 10% sesame oil (SSO) respectively, for 7 weeks. Diet intake, body weight, organs weights and lipids levels of serum, liver and feces were measured. There was no significant difference in diet intake and body weight among experimental groups. But the concentrations of serum triglyceride of RGO and RBO groups, and of serum total cholesterol of RGO and SSO groups were lower than those of the others. The hepatic total cholesterol level was the lowest in RGO group. The contents of total lipid and total cholesterol excreted in feces of RGO and RBO groups were higher than those of SBO and SSO groups. These results suggested that rice germ oil can effectively reduce serum triglyceride level and hepatic total cholesterol concentration of insulin dependent diabetic mice than rice bran oil, soy bean oil and sesame oil, and hypolipidemic effect of rice germ oil be due to increasing fecal lipid excretion. But we need to investigate the more detailed factors on lipid reducing effect in rice germ oil and rice bran oil.
Effects of Green Tea, Cocoon Hydrolysates and Capsulated Components Mixture on Body Fat and Serum Lipid Composition in College Women in Terms of Supplemented Periods
Lee, Sung-Hee ; Cho, Byung-Nam ; Hong, I-Jin ; Lee, Min-Sook ; Jew, Sang-Sup ; Kim, Dong-Myung ; Jin, Dong-Kyu ; Rho, Sook-Nyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 715~722
DOI : 10.3746/jkfn.2003.32.5.715
This study is to investigate effects of green tea and capsulated components mixture on body fat and serum lipid composition and fat distribution in college women students in terms of supplemented periods. During 3 months of this research, 34 college women students (average age 20.3 yr) were selected as subjects. Nutrient intake was investigated by questionnaire and 24-hr recall method. Anthropolatric assessments of the subjects were investigated by SBIA method (Segmental Bioimpedance Assay, Inbody 3.0). The results were as follows: mean body height was 162.5cm and mean body weight and mean BMI (Body Mass Index, kg/
) were 57.9kg and 21.9, respectively. Status of carbohydrate intake decreased significantly (p<0.05) and dietary fiber intake increased significantly (p<0.001) after supplementation. WHR (waist-hip ratio) decreased significantly (p<0.05) and body fat and percent body fat decreased significantly after supplementation (p<0.05). Total cholesterol and triglyceride decreased significantly after supplementation (p<0.001). Above results of this study show that green tea, silk peptide and dietary fiber supplementation-added routine diet improves body fat distribution, total cholesterol, triglyceride. Especially, declination of abdominal fat and WHR was notable, since that means diminution of risk factors for obesity and chronic degenerative diseases.
The Antioxidant Activities of the Some Commercial Teas
Choi, Young-Min ; Kim, Myung-Hee ; Shin, Jung-Jin ; Park, Ju-Mi ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 723~727
DOI : 10.3746/jkfn.2003.32.5.723
The antioxidant activities and their antioxidant compounds of a group of teas obtained in local markets were investigated. A total of 18 teas were tested for their antioxidant activities based on their ability to scavenge ABTS (2,2`-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) cation radical and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. The former was expressed as mg of ascorbic acid equivalents per 1 tea bag (L-ascorbic acid equivalent antioxidant capacity, AEAC) and the latter was expressed as percentage of electron donating activity (EDA%). A good correlation of AEAC and EDA was observed between the two methods. The concentrations of total polyphenolics and flavonoids in tea extracts were measured by spectrophotometric methods. Total ascorbic acid was determined via the 2,6-dicholoroindophenol titrimetric method. According to the AEAC value and EDA, black tea, brown rice green tea, green tea, herb tea and malva tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of polyphenolic compounds were observed in black tea, green tea and herb tea. Overall, six teas out of 18 teas tested in the study showed better antioxidant activities and higher amounts of total polyphenolic compounds.
Comparison of the Antioxidative Abilities of Commercial Gal Geun Tang
Kim, Dong-Ryul ; Kwak, Gael-Sun ; Jeong, Seok-Moon ; Lee, Seung-Cheol ; Ha, Jung-Uk ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 728~732
DOI : 10.3746/jkfn.2003.32.5.728
Each 3 g of five different commercial Gal Geun Tang extractive granules was mixed with 97
of methanol or water for 1.5 hour at room temperature and filtered through a Whatman No. 1 filter paper, and the filtrate was used to determine antioxidant activity. Antioxidative abilities of each extracts were compared by measuring total phenol content (TPC), electron donating ability (EDA), inhibition of lipid peroxidation, and reducing power Average TPC of methanol extracts from five samples was 0.14 mM within the range of 0.07~0.23 mM, while that of water extracts was 0.23 mM, higher than that of methanol extracts. Average EDA of the methanol extracts was 85.54%, higher than that of the 0.1% BHT (72.26%). Average EDA values of the water extracts were 69.7%. Average value of inhibition against lipid peroxidation of the methanol extracts was 26.95%, and the range of five samples was 17.02~37.36%. Inhibition against lipid peroxidation of the water extracts showed relatively low value, 18.62%. Reducing power of the methanol extracts was 0.77 unit, which was 73.1% of 0.1% BHT, and that of water extracts was 0.88 unit. These results indicate that commercial Gal Geun Tang shows high antioxidant ability, though there are some differences depending on extract solvent and manufacturing company.
Chemical Compositions and DPPH Radical Scavenger Activity in Different Sections of Safflower
Kim, Jun-Han ; Kim, Jong-Kuk ; Kang, Woo-Won ; Ha, Young-Sun ; Choi, Sang-Won ; Moon, Kwang-Deog ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 733~738
DOI : 10.3746/jkfn.2003.32.5.733
Chemical compositions and DPPH radical scavenger activity in different sections of safflower (Carthamus tinctorious L.) were investigated. Protein contained 28.39% in sprout and fat contained 20.47% in seed, respectively. Linoleic acid as predominant unsaturated fatty acid of safflower contained 80.01% in sprout and 78.27% in seed. Glucose contained 1253.6mg% in sprout and fructose contained 970.7mg% in sprout. Sucrose contained 912.0mg% in flower bud. Succinic acid was included 2795.3 mg% in flower, malic acid was included 2054.8mg% in leaf. K as minerals contained 2826.8mg% in leaf and 2613,6 mg% in sprout, Ca contained 1999.8mg% in leaf and 1160.9mg% in sprout. Total phenolics contained 5.8%, 4.7%, 4.4% in flower, sprout and leaf, and total flavonoid contained 6.5%, 2.5%, 2.0% in flower, sprout and leaf, respectively Serotonin-I (Ν- [2- (5-hydroxy - l Η- indol -3- yl)ethyl] ferulamide) as serotonin compounds was determined 147.7mg% in seed, serotonin - II (Ν-［2-(5-hydroxy-lΗ-indo-1-3yl )ethyl]-p-coumaramide) was determined 155.4 mg% in seed. Acacetin as flavonoid compounds was contained 116.5mg% in seed. Luteolin as flavonoid compounds was identified 388.3mg% in sprout, luteolin 7-glucoside was determined 692.3mg% in leaf, respectively. DPPH radical scavenger activity was measured by DPPH method, it was shown higher 114.2% in ethanol extract of flower and 113.6% in ethanol extract of leaf than 88.05% of 100 ppm BHA as chemical antioxidant.
Inhibitory Effect of Hot-Water Extract of Paeonia japonica on Oxidative Stress and Identification of Its Active Components
Jeong, Ill-Yun ; Lee, Joo-Sang ; Oh, Heon ; Jung, Uhee ; Park, Hae-Ran ; Jo, Sung-Kee ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 739~744
DOI : 10.3746/jkfn.2003.32.5.739
This study was carried out to investigate the antioxidative activity and to identify the active components of hot-water extract of Paeoniajaponica (PJ), which was a main ingredient of a herb mixture preparation recently established as a potent candidate of radioprotector in our laboratory. The water extract was fractionated with CHCl
, EtOAc and n-BuOH. The extract and its fractions showed very low activity in hydroxyl radical scavenging test. In lipid peroxidation test, the extract, EtOAc and water fractions showed moderate inhibition with the ratio above 50%. In DPPH radical scavenging test, the extract, EtOAc and water fraction showed high activity with the ratio above 80%, especially. EtOAc fraction scavenged the radicals as much as synthetic antioxidant (BHA), even at low concentration. It is suggested that mai or partition for antioxidative activity of Paeonia japonica was EtOAc fraction. Subsequently, two active compounds (PJE021-1 and JE024-1) from EtOAc fraction were isolated by using MCI gel and silica gel column chromatography The two compounds inhibited remarkedly the
-induced DNA damage in human peripheral blood lymphocytes, measured by single-cell gel electrophoresis (SCGE). PJE021-1 protected the cells to almost negative control level, dose-dependently. PJE024-1 exhibited a potent inhibition with the ratio of 71% at even low concentration (0.5
). Finally, their chemical structures were identified as gallic acid (PJE021-1) and (＋)-catechin (PJE024-1), respectively, on the basis of the speculation of spectral and physical data.
Antimicrobial Activity of Gluten Hydrolysate with Asp. saitoi Protease
Lee, Sang-Duk ; Joo, Jeong-Hyeon ; Lee, Gyu-Hee ; Lee, K.T. ; Oh, Man-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 745~751
DOI : 10.3746/jkfn.2003.32.5.745
This study was carried out to investigate whether peptide produced from wheat protein by enzyme hydrolysis can be used as a natural antimicrobial agent. Antimicrobial peptide was obtained from wheat protein hydrolyzed by 7 of pretense. The produced antimicrobial peptide was purified through ultrafiltration, membrane filtration and HPLC and molecular weight and amino acid sequence of the purified antimicrobial peptide were determined. Among hydrolysate produced from wheat protein by 7 of protease, antimicrobial activity was observed for the peptide obtained from Asp. saito protease. The Asp. saito protease did produce antimicrobial hydrolysate showing the highest antimicrobial activity at reaction condition of 37
and pH 6.0, but not at reaction condition above 5
. Wheat protein hydrolysate was fractionated by membrane filtration and showed antimicrobial activity between molecular weight 1,000~3,000. The antimicrobial activity fraction obtained by membrane filtration was separated through HPLC and showed antimicrobial activity in the peak of retention time 31.1~31.8 min. We could convince this hydrolysate as heat-stable peptide since antimicrobial activity was maintained after treated with heat for 15 min at 121
. Molecular weight of antimicrobial peptide identified by MALDI-mass was 1,633. Amino acid sequence of antimicrobial peptide was cysteine, glycine, prolin, prolin, prolin, valine, valine, alanine, alanine and arginine.
Isolation of Immunomodulatory Antitumor Active Polysaccharide (RGAP) from Red Ginseng By-Product and Its Physico-chemical Properties
Kwak, Yi-Seong ; Shin, Han-Jae ; Song, Yong-Bum ; Park, Jong-Dae ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 752~757
DOI : 10.3746/jkfn.2003.32.5.752
This study was carried out in order to develop the method for isolation of red ginseng acidic polysaccharide (RGAP) haying immunomodulating antitumor activity from red ginseng by-product. The red ginseng by-product was obtained from red ginseng residues produced in processing of red ginseng ethanol extract. The yield of RGAP isolated by ultrafiltration was 20.9%. The active substance (GFP) was purified by DEAE-sepharose column chromatography RGAP induced nitric oxide (NO) exhibited tumoricidal activities against P8l5 (mastocytoma) tumor cells. Acid-hydrolyzed RGAP fragments were shown four to five spots. These sopts showed the same R
values with sugars designated as rhamnose, glucose, glactose and glucuronic acid. Some physico-chemical properties of RGAP were investigated. pH and dry reduction content at 105
were 4.74 and 4.72%, respectively. Crude protein, ash and Pb contents were 3.30%, 4.74% and 2.30 ppm. These results suggest that we will be able to produce RGAP from red ginseng by-product by ultrafiltration in a large scale.e.
Induction of Growth Inhibition by BCH in KB Human Oral Epidermoid Carcinoma Cells
Yoon, Jung-Hoon ; Kim, Youn-Bae ; Kim, Do-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 758~763
DOI : 10.3746/jkfn.2003.32.5.758
Amino acid transporters play an important role in supplying nutrients to normal and cancer cells for cell proliferation. System L is a major transport system responsible for the N
-independent, large neutral amino acids including several essential amino acids. L-type amino acid transporter 1 (LAT1), an isoform of system L amino acid transporter, is highly expressed presumably to support their continuous growth and proliferation in malignant tumors. 2-Aminobicyclo- (2,2,1) -heptane-2-carboxylic acid (BCH) is a model compound for study of amino acid transporter as a system L selective inhibitor. In the present study, we examined whether BCH induced growth inhibition in KB human oral squamous carcinoma cell line or not. The uptake of L-［
C］leucine by KB cells is inhibited by BCH in a concentration dependent manner with a Ι
value of 75.3
value of 98.7
. The growth of KB cells is inhibited by BCH in time dependent manner and concentration dependent manner with a Ι
value of 11.1
0.8 mM. In the DNA of KB cells treated with the various concentrations and various periods of BCH, the characteristic ladders associated with DNA fragmentation were not observed. These results suggest that BCH inhibits the growth of KB oral epidermoid carcinoma cells through the inhibition of transport of neutral amino acids into cells without DNA break down. This phenomenon will be a new rationale for anti-cancer therapy.y.
Study on Frequently Consumed Dishes and Menu Patterns of Middle-aged Housewives for 1 Year
Choe, Jeong-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 32, issue 5, 2003, Pages 764~778
DOI : 10.3746/jkfn.2003.32.5.764
This study was conducted to investigate the dishes and menu patterns consumed frequently for 1 year, using estimated record method with 30 housewives. The purpose of this study was to suggest the dishes and menu pattern for the basis data of the nutrition education program and menu development project. The results were following : cooked rice and kimchi had the highest number of frequencies. The dish group (classified by the cooking method) consumed in largest quantities per capita per meal is the rice group (146.5g). Most frequently consumed dish group were the rice (72.7%), kimchi (60.6%), beverages (33.6%), fruits and juice (26.2%), soup (25.1%), stew and casserole (25.1%) in the order. Some dishes in several dish groups had small number of frequencies. Thus they were not included in the frequently consumed dishes list although they are in the top list of their own dish group. The menu had traditional menu pattern based on cooked rice, Korean soup, and kimchi. Most frequently used menu patterns were rice＋soup＋kimchi, rice＋noodle (or Mandu)＋kimchi, rice＋kimchi, rice＋soup＋kimchi＋seasoned-vegetable in the order. These were very simple menu patterns with only 1~2 kinds of side dish. Therefore, it is necessary for middle-aged housewives to consume menu that the composition of main dish and side dish are adequate. This result can be used as basic data for nutrition education programs in middle-aged housewives.