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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 33, Issue 10 - Dec 2004
Volume 33, Issue 9 - Nov 2004
Volume 33, Issue 8 - Oct 2004
Volume 33, Issue 7 - Aug 2004
Volume 33, Issue 6 - Jul 2004
Volume 33, Issue 5 - Jun 2004
Volume 33, Issue 4 - Apr 2004
Volume 33, Issue 3 - Mar 2004
Volume 33, Issue 2 - Feb 2004
Volume 33, Issue 1 - Jan 2004
Selecting the target year
Study on Antioxidant Potency of Green Tea by DPPH Method
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1079~1084
DOI : 10.3746/jkfn.2004.33.7.1079
The present study was conducted to compare antioxidant activity of green teas, fermented teas and other related common teas by examining radical scavenging activity using DPPH (2,2 diphenyl l-picryl hydrazyl). Scavenging activity (
/) of epigallocatechin gallate (EGCG) for 0.1 mM DPPH radical was 5.5
M or 4.2 mg/L by weight, then catechin, 14
M or 2.5 mg/L and vitamin C, 22
M or 3.9 mg/L, respectively. Kyokuro tea (okro) powder of 24.2 mg/L or green tea powder of 25.2 mg/L was used to reach
/ for 0.1 mM DPPH. One serving of 2 g green tea provides antioxidant activity equivalent to 109∼147 mg EGCG, 145∼185 mg catechin or 131∼168 mg vitamin C. Teas from the first harvest had the highest radical scavenging activity when compared with later harvest green teas grown in the same region, but there is virtually no difference by the harvest time. A Chinese green tea, Dragon well had the highest antioxidant activity among other green teas tested providing antioxidant capacity equivalent to 168 mg EGCG or 188 mg vitamin C per 2 g serving, but partially fermented Chinese teas had much lower antioxidant activity than any green tea tested. Black tea which is fully fermented showed as strong antioxidant activity as green teas (76.3 mg vs 86.7∼67.6 mg per tea bag). One tea bag of green teas from market provided antioxidant capacity equivalent to 52∼86 mg EGCG, 70∼105 mg catechin or 63-96 mg vitamin C. Teas made of persimmon leaf, pine needle, mulberry leaf had comparatively low anti-oxidant activity equivalent to 2.5∼4.8 mg EGCG or 15∼21 mg vitamin C per teabag. The third brewed green tea still had enough antioxidant activity, while tea from tea bag brewed for 3 min or 5 min did not have any difference in their antioxidant activity. More systemic studies are needed to clarify the relationship between tea catechins and antioxidant capacity focusing on how growing, harvest time, fermentation and other processes can influence on this.
Effect of Bu-Zhong-Yi-Qi-Tang on Proliferation of T Cells
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1085~1091
DOI : 10.3746/jkfn.2004.33.7.1085
Bu-Zhong-Yi-Qi- Tang extracts is a traditional oriental medicine in a mixture type exhibiting strong anti-bacterial, analgesic, and chemopreventive activities. In this study, we have evaluated effects of the total and polysaccharide fraction of Bu-Zhong-Yi-Qi- Tang extracts on the T cell proliferation, cytokine production, and induction of IL-2 receptor and MHC class n. For this experiment, we established CD4
T cell line producing IL-2 and IFN-
when stimulated with ovalbumin antigen in the presence of antigen presenting cells. The significant effect of Bu-Zhong-Yi-Qi-Tang on antigen-induced T cell proliferation in the presence of antigen presenting cells was observed. The proliferation and IFN-
production of T cells was increased in a dose dependent manner, and expression of IL-2 receptor on T cells and MHC class n molecule on antigen presenting cells was also induced in the presence of Bu-Zhong-Yi-Qi-Tang polysaccharide fraction. It was demonstrated that polysaccharide fraction of Bu-Zhong-Yi-Qi-Tang stimulates the antigen-induced T cell proliferation and the production of IFN-
possibly through the increase of IL-2 receptor and MHC class n expression. Therefore Bu-Zhong-Yi-Qi-Tang can be regarded as a natural and useful immunomodulator having a relatively nonotoxic property. Further studies are needed to better characterize the nature of Bu-Zhong- Yi-Qi-Tang extract.
Effect of the Crude Polysaccharide of Pleurotus eryngii on the Activation of Immune Cells
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1092~1097
DOI : 10.3746/jkfn.2004.33.7.1092
The objective of the current study was to determine the effects of the crude polysaccharide isolated from fruit body of Pleurotus eryngii on mouse splenocytes, B cells, and macrophages in vitro. The crude polysaccharides directly induced the proliferation of spleen cells in a dose-dependent manner and increased IL-6 and IFN-
synthesis. The crude polysaccharides also increased the proliferation of B cells in a dose-dependent manner. The production of immunoglobulin Gl, G2a and IgG3 in the presence of the crude polysaccharides was increased progressively in the culture supernatant. When the crude polysaccharide were used in macrophage cell line (RA W264.7) stimulation, there were marked induction of NO synthesis in a dose-dependent manner and IL-6, TNF- r and GM-CSF synthesis. These results suggest that the crude polysaccharide isolated from fruit body of Pleurotus eryngii seem to act as a potent immunomodulator causing augmentation of immune cell activity, and thus could be used as a biological response modifier having possible therapeutic effects against immunological disorders, without any side effects.
Antimicrobial Activity of Extract
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1098~1105
DOI : 10.3746/jkfn.2004.33.7.1098
In order to develop natural food preservatives, the ethanol and water extracts of the Saururus chinensis Baill were prepared. Antimicrobial activity was examined against 10 kinds of harmful microorganisms. The ethanol and water extracts showed the most active antimicrobial activity against B. subtilis and E. coli. The ethanol extract showed stronger antimicrobial activity than that of the water extract. However, the extracts did not show any antimicrobial activity against lactic acid bacteria and yeast. The minimum inhibitory concentrations (MIC) of ethanol extracts against B. subtilis and E. coli were 5 to 10 mg/mL, respectively. Antimicrobial activity of the ethanol extract was not destroyed at 40-12
and pH 3∼11. The ethanol extract was fractionated in the order of hexane, diethyl ether, ethyl acetate, and water fractions. The highest antimicrobial activity was found in the diethyl ether fraction.
Antimicrobial Effect of Indigofera kirilowii Extracts on Food-borne Pathogens
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1106~1111
DOI : 10.3746/jkfn.2004.33.7.1106
This study was performed to investigate the antimicrobial effect of the Indigofera kirilowii extracts against food-borne pathogens. The Indigofera kirilowii was extracted with methanol at room temperature, and fractionation of the methanol extract from Indigofera kirilowii was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol, respectively. The antimicrobial activity of the Indigofera kirilowii extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extract of Indigo/era kirilowii showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. The water extract of Indigofera kirilowii showed relatively low antimicrobial activity against microorganisms used in this experiment. The synergistic effect has been found in combined extracts of Indigofera kirilowii and Pulsatilla koreana as compared to each extract alone. The growth inhibition curve was determined using ethyl acetate extracts of Indigofera kirilowii against S. aureus and S. dysenteriae. The ethyl acetate extract of Indigofera kirilowii showed strong antimicrobial activity against S. aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Indigofera kirilowii retarded the growth of S. aureus more than 24 hours and S. dysenteriae up to 48 hours. This study showed the possibility of using ethyl acetate extract of Indigofera kirilowii as a material of food preservative.
DPPH Radical Scavenger Activity and Antioxidant Effects of Cham-Dang-Gui (Angelica gigas)
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1112~1118
DOI : 10.3746/jkfn.2004.33.7.1112
This study was carried out to evaluate the free radical scavenging effect and antioxidant effect of Cham-Dang-Gui (Angelica gigas) on cyclophosphamide (CYP) injected rats. Rats were divided into five groups： CON (normal group), ANS (CYP-injected and normal diet group), AND (CYP-injected and normal diet and Cham-Dang-Gui-treated group), ALS (CYP-injected and low iron diet group), and ALD (CYP-injected and low iron diet and Cham-Dang-Gui-treated group). CYP (30 mg/kg) was intraperitoneally injected to rats for early 3 days. Saline or Cham-Dang-Gui was administrated orally for entire experimental period. DPPH radical scavenger activity was measured by DPPH method, it was shown higher in methanol extract (81.5％) than in water extract (66.3％) of Cham-Dang-Gui. We observed the preventive effects of Cham-Dang-Gui on lipid oxidation of liver and protein oxidation of plasma. Hepatic SOD and catalase activities were significantly higher in CYP-injected group (ANS) than CON group, but SOD activity was slightly lowered in Cham-Dang-Gui treated group than CYP-injected group (ANS). These results suggest that extract of Cham-Dang-Gui could be useful for functional materials to reduce the oxidation of lipids and protein induced by free radicals.
Dietary Effect of Hemicellulose from Soy Fiber on Blood Glucose and Cholesterol Content in Streptozotocin-Induced Diabetic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1119~1125
DOI : 10.3746/jkfn.2004.33.7.1119
The effect of hemicellulose extracted from soy fiber on the level of blood glucose and serum cholesterol in the streptozotocin-induced diabetic rat were investigated. The experimental plots were divided to cellulose group (control, 0.5％ hemicellulose group (H-l) and 1％ hemicellulose group (H-2) group. The groups were fed for 6 weeks, then fed for 1 week more after streptozotocin injection. Food intakes, weight gain and food efficiency ratio of H-2 group were higher, while water intakes and liver weight were lower than those of control and H-l group. The content of blood glucose and urine glucose were 212.8 mg/dL, 0.97 mg/dL in the control group, 160.5 mg/dL, 0.53 mg/dL in the H-l group, 141.0 mg/dL, 0.35 mg/dL in the H-2 group, respectively. There was no significantly difference in the content of neutral lipid, while the content of total serum cholesterol was 101.6 mg/dL in the control group, 73.8-78.4 mg/dL in the hemicellulose groups. The content of serum HDL-cholesterol in the all experimental groups showed no significantly difference showing 39.8-44.7 mg/dL. HTR and atherogenic index were 0.44 and 1.27 in the control group, but 0.54 and 0.46-0.85 in the hemicellulose groups, respectively.
Hypoglycemic Effect of the Functional Food Manufactured by Fermented Soybean as Main Materials in Streptozotosin - Induced Diabetic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1126~1132
DOI : 10.3746/jkfn.2004.33.7.1126
The present study was undertaken to evaluate the effect of functional food, which was processed with fermented soybean as main ingredient (FS), on the body weight, organ weight, plasma glucose, and plasma lipid in diabetic rats caused by streptozotocin (STZ). The body weight was decreased more slowly in the FS group than in the diabetic, and the food intake increased significantly in all diabetic groups. The food efficiency was very low in all diabetic groups, but increased significantly in the FS groups than diabetic control (p＜0.05). In comparing the weight of organ, the weight of liver and kidney were increased in all diabetic groups than in the control, and decreased slightly in FS groups. The weight of heart and spleen were not different among all test groups. In the oral glucose tolerance test, the blood glucose in the diabetic group was the highest in 60 minutes. And the blood glucose in the FS group was the highest in 30 minutes, and decreased significantly after 120 minutes to the level of fasting glucose. The glucose in serum was decreased significantly in the FS groups fed the functional food for 4 weeks, compared to the diabetic control (p＜0.05). Total cholesterol, triglyceride and atherogenic index (AI) in serum were significantly higher in diabetic control, compared to the normal (p＜0.05), and decreased by 16.4％, 15.4％ and 48.3％, respectively, in the FS fed 400 mg/kg of functional food. HDL-cholesterol was increased significantly in the FS-400, compared to the diabetic control. These results support that functional food using fermented soybean improve glucose and lipid metabolism in diabetic rats.
Effect of Rhemanniae Radix on the Hyperglycemic Mice Induced with Streptozotocin
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1133~1138
DOI : 10.3746/jkfn.2004.33.7.1133
This study has been carried out to investigate the effect of the administration of Rhemanniae Radix extract (5.0 mL/kg/day, RR group) on the hyperglycemic mice (HM group) induced with streptozotocin (STZ). In blood glucose level, RR group showed a significant decrease compared with HM group. The result of glucose tolerance test was more favorable in RR than HM group. A lot of insulin-positive cells and insulin-like growth factor-II positive materials were observed in RR group. A number of apoptotic particles were observed in the HM group, but several apoptotic nuclei were found in RR group. Pancreatic islets of HM group were destructed by the administration of STZ, but islets were recovered from damage in the RR group. These results suggest that administration of Rhemanniae Radix extract to the hyperglycemic mice prevent from the damage induced by STZ.
The Influences of Meles meles Oil on Health Status, Diabetic Index and Serum Lipid Profile in Non - Insulin Dependent Diabetes Mellitus Patients
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1139~1146
DOI : 10.3746/jkfn.2004.33.7.1139
The purpose of this study was to investigate the possibility of Meles meles oil as an functional resource. To assess the effects of Meles meles oil in 25 non-insulin dependent diabetes mellitus (DM) persons, we examined changes of fat intake level, hematological and chemical variables, serum DM indices and lipid contents during the Meles meles oil supplementation. Polyunsaturated fatty acid and
3 fatty acid intake were significantly increased by Meles meles oil intakes. The levels of LDL-cholesterol and triglyceride were significantly decreased while HDL-cholesterol was significantly increased. Iron status improved during Meles meles oil intakes. These results show that modest dose of Meles meles oil supplementation can decrease serum triglyceride, cholesterol level without any changes in blood glucose level in NIDDM patients. These results indicated that Meles meles oil diet is effective therapeutic regimen for the control of metabolic derangements in diabetes mellitus. Also, these results imply that Meles meles oil can be used as possible food resources and functional food materials. However, large amounts of Meles meles oil should be used cautiously in NIDDM patients.
Effect of Deer Antler Drink Supplementation on Plasma Lipid Profiles and Antioxidant Status in Type 2 Diabetic Patients
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1147~1153
DOI : 10.3746/jkfn.2004.33.7.1147
The effect of commercial deer antler drink (provided by Chung-yang Deer Farm) on blood glucose level, plasma lipids and antioxidants state in type 2 diabetic patients were studied. Ten patients with type 2 diabetes participated in the study and consumed 2 pouches (200 mL) of deer antler drink every day for 3 weeks. No significant differences were observed in levels of triglycerides, total cholesterol, low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C). However, oxidized LDL measured as conjugated dienes decreased in the patients after the trial. Plasma tocopherols and carotenoids levels showed no significant changes. No significant differences were observed in erythrocyte SOD, catalase and GSH-Px in the each group. No significant differences were observed in plasma TRAP. The results would suggest that deer antler drink influences conjugated dienes but long-term intervention trial may be necessary to see further beneficial effect of deer antler drink in diabetic patients.
Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process -
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1154~1161
DOI : 10.3746/jkfn.2004.33.7.1154
The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.
Usage Status Survey on Some Essential Facilities, Equipment and Documentary Records for HACCP Implementation in Contract Foodservices
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1162~1168
DOI : 10.3746/jkfn.2004.33.7.1162
In this study, based on SSOP (Sanitation Standard Operating Procedure) for HACCP in Food Sanitation Act, essential facility, equipment and documentary records for HACCP implementation were identified. Usage and adoption of these devices at Korea Food ＆ Drug Administration appointed HACCP foodservices ("Appointed"), voluntary HACCP applying foodservices ("Voluntary applying") and HACCP non-applying foodservices ("Non-applying") have been compared. Total 46 contract foodservices were surveyed： 13 "Appointed" (65％ of nation-wide all appointed food services in February, 2002),17 "Voluntary applying" and 16 "Non-applying". For usage and adoption of facility and equipment, 18 out of total 27 surveying items showed significant differences at the three foodservice groups (p＜0.01 or p＜0.05). Specifically, following items showed lower usage than 70％ in the "Appointed"： ′A trench including grease trap′, ′3-compartment sink with hot water′. Regarding CCP monitoring tool installation, 8 out of total 9 items showed significant differences among the groups (p＜0.01 or p＜0.05). For the usage of 10 documentary recording items for HACCP application log, 7 items showed significant differences among the groups (p＜0.01 or p＜0.05). Resultantly, most of those essential facilities, equipment and documentary records ;were used only in the "Appointed". The limited usages of those were showed for the "Voluntary applying" where the dietitian answered they applied HACCP voluntarily. The "Non-applying" didn′t have many surveyed items.
The Comparison of a Conformational Alteration of Ovalbumin Irradiated with Radiation of Gamma and Electron Beam
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1169~1174
DOI : 10.3746/jkfn.2004.33.7.1169
This study was carried out to assess the effects of electron beam (EB) radiation on the conformational changes of ovalbumin (OVA), based on the early works using gamma irradiation. The applied doses of OVA used were 3,5,7, and 10 kGy, respectively. The conformational alterations were measured with SDS-PAGE, GPC-HPLC, and competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA) using monoclonal anti-OVA IgG antibody. Irradiation caused a degradation and/or an aggregation of OVA molecule. Immunochemical structures of irradiated OVA were altered by irradiation. Effects of gamma and electron beam radiation were similar at the same absorbed doses. These results may be used for inhibition of food allergy and development of immunogen with EB radiation.
Lipase-Catalyzed Synthesis of Structured Lipids with Capric and Conjugated Linoleic Acid in a Stirred-Batch Type Reactor
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1175~1179
DOI : 10.3746/jkfn.2004.33.7.1175
Structured lipid (SL) was produced from soybean oil with molar ratio of 1：2：2 (soybean oil：capric acid：CLA) using Chirazyme L-2 lipase (4％ by weight of total substrates). The reaction was conducted for 24 hr at 55
in a 1 L stirred-batch type reactor. SL-soybean oil contained 4.9 mol％ capric acid and 4.1 mol％ CLA, respectively. Iodine value of SL-soybean oil was reduced than that of soybean oil due to the incorporated capric acids. Tocopherol content in SL-soybean oil was 18.2 mg/l00 g. SL-soybean oil appeared more yellowish color than soybean oil. Reverse-phase HPLC showed that SL-triacylglycerol species containing capric acid consisted of about 12.6 area％.
Characteristics of Culture and Isolating Lactic Acid Bacteria and Yeast from Sourdough
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1180~1185
DOI : 10.3746/jkfn.2004.33.7.1180
This study was conducted to investigate the optimum conditions for the medium composition after isolating and identifying yeast and lactic acid bacteria from sourdough. It was found that the best quality lactic acid bacterium with acid product and flavor was identified as Leuconostoc species among isolated 115 lactic acid bacteria, the best Quality yeast with good fermentation and flavor was identified as Saccharomyces species among isolated 8 yeast. While the microbial growth with glucose or sucrose as sugar source was good, it was, selected that sucrose which is using commercially is better than glucose. The growth of lactic acid bacterium ; was good with 1％ added sucrose whereas yeast needed more growth. Additionally, the medium for the optimum 1 growth of the yeast was composed of 0.5％ wheat flour, 0.5％ peptone and 3％ sucrose, whereas lactic acid bacterium was composed of 0.5％ wheat flour and 1％ sucrose without peptone.
Metabolism Activity of Bifidobacterium spp. by D.Ps of Konjac Glucomannan Hydrolysates
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1186~1191
DOI : 10.3746/jkfn.2004.33.7.1186
-mannanase was purified by DEAE-sephadex ion exchange column chromatography. The partially purified P-mannanase exhibited maximum activity at pH 6.0 and 5
, and was stable at a pH range of 5.5 to 7.0, and at temperature between 30 to 5
. Konjac glucomannan was hydrolyzed by the purified
-mannanase, and then hydrolysates separated by 1st activated carbon column chromatography and 2nd sephadex G-25 gel filtration. The main hydrolysates were composed of D.P 5 and 7 glucomannooligosaccharides by TLC and FACE method. To investigate the effects of guar gum glucomannooligosaccharides on the in vitro growth of B. longum, B. bifidum, B. infantis, B. adolescentis, B. animalis, and B. breve, Bifidobacterium spp. were cultivated individually on the modified-MRS medium containing carbon SOUTce such as D.P 5, and D.P 7 glucomannooligosaccharides, respectively. B. longum grew up 4.6-fold and 5.3-fold more effectively by the replacement of D.P 5 and 7 glucomannooligosaccharides as the carbon source in a comparasion of standard MRS. Also, B. breve and B. animalis slightly grew up by the treatment of D.P 5 glucomannooligosaccharide.
Genotoxicological Safety of Gamma-Irradiated Salted and Fermented Anchovy Sauce
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1192~1200
DOI : 10.3746/jkfn.2004.33.7.1192
Gamma irradiations at 5 or 10 kGy were applied to salted and fermented anchovy sauce, for improving the hygiene Quality and evaluating the genotoxicological safety. In vitro genotoxicological safety of irradiated sauces was evaluated by Salmonella Typhimurium (TA98, TA100, TAI535 and TAI537) and E. coli WP2 uvrA, reversion assay, SOS chromotest (Escherichia coli PQ37), and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence or presence of an exogenous metabolizing system (S9 mix). The gamma-irradiated samples were not significantly different from nonirradiated-control for three in vitro tests (p＜0.05). ：In vivo micronucleus test using ICR mice (male) was not significantly different from the control at p＜0.05. The salted and fermented anchovy sauce exposed to 5 or 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test upto 50,000
g/plate, respectively. The results indicated that 5 or 10 kGy gamma-irradiated salted and fermented anchovy sauces did not show any mutagenicity.
Bread Properties Utilizing Extracts of Ganoderma lucidum (GL)
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1201~1205
DOI : 10.3746/jkfn.2004.33.7.1201
The purpose of this study was to develop functional breads added with Ganoderma lucidum (GL) extract which was well known for preventing various adult diseases and cancer. It was observed that bitter taste was increased with up to 8％ GL extract while dough volume was increased at the first dough fermentation period and baking loss reduction was decreased. In terms of sensory evaluation, there were not so much significant differences with 2％ added GL extract. In 4, 6, 8％ added GL extract bread, it was found that 4％ was ordinary and 6％ and 8％ were bad compared to the control bread. The bread with 2％ added GL extract was excellent, 4％ was ordinary and 6, 8％ was badly evaluated in the internal texture. It`s possible to make the functional breads baking with 2％ GL extract which is similar to the control breads based on the above results.
Effect of Dietary Selenium Binding Yeast Peptide on Growth Performance, Tissue Se, Serum Glutathione Peroxidase Activity and Meat Quality in Finishing Pigs
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1206~1211
DOI : 10.3746/jkfn.2004.33.7.1206
This study was conducted to evaluate the effects of selenium binding yeast peptide supplementation on growth performance, tissue Se, serum glutathione peroxidase activity and meat quality in finishing pigs. A total of eighty (Duroc
Landrace) pigs (82.88
1.23 kg average initial body weight) were used in a 35-day assay. Dietary treatments included 1) CON (basal diet), 2) SY1 (CON diet＋0.05％ selenium binding yeast peptide), 3) SY2 (CON diet＋0.l％ selenium binding yeast peptide) and 4) SY3 (CON diet＋0.2％ selenium binding yeast peptide). Overall period, average daily gain of pigs fed selenium binding yeast peptide diet was higher than that of pigs fed CON diet, however, there was not significant difference (p＞0.05). L＊ (lightness) value of M. longissimus dorsi was higher in SY2 than CON and SY3 (p＜0.05). a＊ (redness) value of M. longissimus dorsi was lower in CON than other treatments (p＜0.05). Selenium content in serum was increased as adding selenium binding yeast peptide compared to pigs fed CON diet. However, there was not significantly different among the treatments (p＞0.05). Selenium content of M. longissimus dorsi was higher in SY2 (0.021
g/g) and SY3 (0.031
g/g) than CON diet (0.008
g/g) (p＜0.05). Selenium content of kidney was increased in SY2 I and SY3 compared to pigs fed CON and SY1 (p＜0.05). Selenium content of liver was higher in SY1 than CON (p＜0.05). In conclusion, it is suggested that selenium content could be accumulated in M. longissimus dorsi, kidney and liver by selenium binding yeast peptide supplementation, and meat color of M. longissimus dorsi could be affected by selenium binding yeast peptide supplementation.
A Study on Quality Characteristics of Pleurospermum kamtschaticum as a Functional Food Resource
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1212~1217
DOI : 10.3746/jkfn.2004.33.7.1212
The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1
g/mL and 20.9
g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100
g/mL level, and the antioxidative index was 1.09 in a 500
g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.
Supression Functions of Retrogradation in Korean Rice Cake(Garaeduk) by Various Surfactants
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1218~1223
DOI : 10.3746/jkfn.2004.33.7.1218
This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2
for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.
Gas and Lipid Permeabilities and Biodegradability of Poly(3-Hydroxybutyric Acid)/Chitosan Blend Film
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1224~1229
DOI : 10.3746/jkfn.2004.33.7.1224
The blend films of poly(3-hydroxybutyric acid) (PHB) with chitosan were prepared and water vapor transmission rate, oxygen permeability and lipid permeability of the PHB/chitosan films were measured. Additionally, the biodegradability of the PHB/chitosan films was also evaluated. Water vapor transmission rate and oxygen permeability of the films decreased by the addition of chitosan. The addition of polyethylene glycol (PEG, plasticizer), however, increased the water vapor transmission rate and oxygen permeability of the films. In the evaluation of lipid permeability, all the films except PHB (the film made of only PHB) and PHB-P (the film made of PHB and PEG) did not permeate beef tallow for 24 hours. The consumed oxygen for PHB/chitosan films during incubation was greater than that for the control on the biodegradability determination of the films, which implies that PHB/chitosan films were degraded by the microorganisms. The higher PHB ratio of the films was, the faster biodegradation of the films occurred.
Changes in Rheological Properties of Neungee(Sarcodon aspratus) during Dehydration
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 7, 2004, Pages 1230~1236
DOI : 10.3746/jkfn.2004.33.7.1230
This study was conducted to investigate the changes in physical properties of the Neungee (Sarcodon aspratus) during dehydration and rehydration. The drying of the sample was completed within 4 hours at 5
with the air velocity of 1.5 m/s. The reduction in the thickness of the sample were two-fold compared with those in the surface area of the sample. During the drying period, the values of compression distance, break down, deformation rate, distortion, alleviation rate and softness decreased, whereas the values of hardness and alleviation time increased. However, the values of surrender were not changed. The color of the sample during the drying was changed to black with decreased L, a, and b values. The rehydration rate increased rapidly during first 60 min and remained constant after that. The recovery ratio after rehydration of the dried sample was about 30％ and the rheological properties recovered about 44％.