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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
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Anti-proliferative Effects of Water Extract of Agaricus blazei Murill in Human Lung Cancer Cell Line A549
Choi, Woo-Young ; Park, Cheol ; Lee, Jae-Yun ; Kim, Gi-Young ; Park, Yeong-Min ; Jeong, Yong-Kee ; Lee, Won-Ho ; Choi, Yung-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1237~1245
DOI : 10.3746/jkfn.2004.33.8.1237
Agaricus blazei Murill is a medicinal mushroom native to Brazil. It used to be a source of antitumor and immunoactive compounds and considered a health food in many countries. In the present study, it was examined the effects of water extract of A. blazei (WEAB) on the growth of human lung carcinoma cell line A549 in order to investigate the anti-proliferative mechanism by WEAB. Treatment of A549 cells to WEAB resulted in the growth inhibition, morphological change and induction of apoptotic cell death in a dose-dependent manner as measured by MTT assay and flow cytometric analysis. Flow cytometric analysis revealed that WEAB caused G2/M phase arrest of the cell cycle, which was associated with a down-regulation of cyclin A in both transcriptional and translational levels. WEAB treatment induced a marked up-regulation of cyclin-dependent kinase (Cdk) inhibitor p21, however, the levels of Cdk2, Cdc2, Wee1, Cdc25C and p53 expression were remained unchanged in WEAB treated cells. In addition, WEAB treatment inhibited the levels of cyclooxygenase (COX)-2 mRNA and protein without alteration of COX-l expression. Taken together, these findings suggest that WEAB may be a potential chemotherapeutic agent for the control of human lung carcinorma cells and further studies will be needed to identify the active compounds that confer the anti-cancer activity of WEAB. Once such compounds are identified, the mechanisms by which they exert their effects can begin to be characterized.
Protective Effects of Plant Extracts on the Hepatocytes of Rat Treated with Carbon Tetrachloride
Ham, Young-Kook ; Kim, Sung-Wan ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1246~1251
DOI : 10.3746/jkfn.2004.33.8.1246
To investigate the effects of plant extracts on the protection against liver damage by
in rat, two kinds of experiment were performed, firstly by the primary hepatocyte culture and secondly by the animal feeding. The primary hepatocyte culture with the extracts of pine leaf, soybean sprout and mugwort showed significantly low activities (p<0.01∼0.05) of aspartate aminotransferase (AST) and alanine aminotransferase (ALT), indicating an excellent protective effect against liver damage by
. In the second experiment, the microsomal malondialdehyde (MDA) contents of the above same groups were also significantly lower (p<0.01) than the
-treated group without plant extracts, but shiitake showed less effect. Among four kinds of plant extracts, extracts of pine leaf and mugwort showed also much higher activities of the microsomal cytochrome P-450 in comparison to soybean sprout and shiitake. In the test of xanthine oxidase (XOD) activity, all of three groups except shiitake showed significantly low activities (p<0.01). These consistent results in vitro and in vivo suggest that the extracts of pine leaf, soybean sprout and mugwort may have strong protective effects against liver damage induced by the potential toxicants such as
Radiolytic and Antioxidative Characteristics of Phytic Acid by Gamma Irradiation
Park, Hee-Ra ; Lee, Cherl-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1252~1256
DOI : 10.3746/jkfn.2004.33.8.1252
Radiolytic characteristics of phytic acid by gamma irradiation were investigated, and the antioxidative activity between irradiated phytic acid and commonly used antioxidants including ascorbic acid, tocopherol and butylated hydroxyl anisole (BHA) was evaluated. Phytic acid sodium salt dissolved in a deionized distilled water was irradiated at 0, 5, 10, 15 and 20 kGy. It was found that the level of irradiation had an effects on the degree of degradation. After irradiation, stable DPPH radical scavenging capacity of phytic acid was newly observed, and it was significantly increased by dose-dependent manners (p<0.05). Antioxidant activity of phytic acid in the oil models was higher than that of the other antioxidant during storage, and phytic acid (400
/mL) irradiated at 20 kGy especially showed the highest antioxidative ability among the antioxidants tested during 3 weeks. Results indicated that irradiation induced the radiolysis of phytic acid in an aqueous model system, and the antiradical and antioxidative activities of irradiated phytic acid increased.
Antioxidant Activities of Traditional Wine and Liquor Produced in Chungcheong-do
Lee, Hyo-Ku ; Choi, Yang-Mun ; Suh, Hyung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1257~1261
DOI : 10.3746/jkfn.2004.33.8.1257
Antioxidant activities of traditional liquors produced in Chungcheong-do were studied. The contents of organic acids, carbohydrate, and protein of the traditional liquors were 0.30~0.95%, 1.4~11.1% and 1.5~37.3 mg%, respectively. Especially, the contents of phenolic compounds of L-3 was the highest (205.8
/mL). L-5, L-4 and L-3 showed higher antioxidant activities than the others on hemoglobin-induced linoleic acid system. L-5 also showed high reducing power and scavenging effect on DPPH radical. Scavenging effects on hydroxyl radicals in L-6, L-5 and L-4 showed higher activities (42~53%) than those of the others. The highest scavenging effect on superoxide anion radical was observed in L-5 (
Purification and Characterization of an Anticoagulant from Corn Silk
Choi, Sang-Kyu ; Choi, Hye-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1262~1267
DOI : 10.3746/jkfn.2004.33.8.1262
An anticoagulant was purified from corn silk which has been used in Oriental Medicine. The anticoagulant from corn silk has a molecular mass of 135 kDa, and purified by 24 folds with a recovery of 11%. It was not sensitive to heat and protease treatment. However, periodate oxidation of the anticoagulant resulted in loss of activity significantly, implying that a carbohydrate was responsible for an anticoagulant activity. Galactose, glucose, mannose, fucose, glucosamine, and galactosamine were detected after acid hydrolysis by thin layer chromatography (TLC) and Bio-LC. It was confirmed that anticoagulant had OH and NH bonds by IR, supporting that the anticoagulant is composed of neutrosugar and aminosugar. Its anticoagulating activity was measured by delay in thrombin time (TT) and prothrombin time (PT) without affecting clotting by snake venom and delay in activated partial thromboplastin time (APTT). TT was more sensitive than PT, and was delayed two and three times at the concentration of 60 and 88 nM, respectively. The anticoagulating activity was reduced in the thrombin-induced clotting assay using purified fibrinogen according to the increase of fibrinogen concentration with the apparent Ki value of 23 nM.
Antimicrobial Effect of the Extracts of Cactus Chounnyouncho(Opuntia humifusa) against Food Borne Pathogens
Lee, Kyung-Seok ; Kim, Min-Gue ; Lee, Ki-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1268~1272
DOI : 10.3746/jkfn.2004.33.8.1268
The 70% ethanol extract from cactus Chounnyouncho (Opuntia humifusa) was fractionated subsequently by hexan, chloroform, ethyl acetate, buthanol and water. The ethyl acetate fraction exhibited strong antimicrobial activities by paper disk diffusion method on the five strains of food born bacteria Bacillus subtilis, Staphylococcus aureus subsp. aureus, Escherichia coli, Salmonella typhimurium and Pseudomonas fluorescens. It has a heat resistance to show inhibitory effect after heat treatment at 11
for 1 hr. The ethyl acetate fraction showed almost perfect growth inhibition at over 700 ppm on the tested strains.
The Change of Tissue Lipid Levels and Fatty Acid Compositions by Alloxan-induced Diabetes in Rats
Lee, Joon-Ho ; Jun, In-Nyo ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1273~1278
DOI : 10.3746/jkfn.2004.33.8.1273
The change of tissue lipid levels and fatty acid compositions in alloxan-induced diabetes was studied in rats (SD, male) in order to examine the pathway of diabetic complications. Rats were injected with alloxan 20 mg/kg BW or 40 mg/kg BW to induce diabetes. In rats injected with alloxan (40 mg/kg BW), the body weight was significantly decreased, food intake and liver weight per 100 g (BW) were significantly increased, compared with other groups. The blood glucose levels were apparently elevated as about 2 times in rats injected with alloxan (40 mg/kg BW) than the other groups. The concentrations of serum total cholesterol, triglyceride and HDL-cholesterol were not significantly different among the groups. However, the levels of serum triglyceride tended to increase according to amount of alloxan injected. Liver cholesterol levels were significantly decreased in rats injected with alloxan (40 mg/kg BW) compared with other groups, but triglyceride levels of those were not significantly different among groups. Concerning the fatty acid compositions of serum, liver, kidney, spleen phosphatidylcholine, the percentage of linoleic acid in rats injected with alloxan (40 mg/kg BW) was significantly increased, while that of arachidonic acid was significantly decreased compared with the other groups. Therefore, the ratios of arachidonic/linoleic acid in tissue phosphatidylcholine tended to be low in rats injected with alloxan (40 mg/kg BW) and especially significant low levels were found in serum and spleen. Thus, it was suggested that insulin deficiency can affect on fatty acid biosynthesis and induce diabetic complications.
Antimutagenic Effects of Korean Bamboo Trees and Inhibitory Effect of Hepatic Toxicity of Bamboo Extracts Coated Rice
Lee, Min-Ja ; Kim, Eun-Young ; Jeong, Keun-Ok ; Park, Kun-Young ; Moon, Gap-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1279~1285
DOI : 10.3746/jkfn.2004.33.8.1279
To evaluate the antimutagenic effect and hepato protective of bamboo trees and bamboo byproduct, hot-water extracts from four kinds of bamboo [wang-dae (Phyllostachys bambusoides S. et Z.), som-dae (Phyllostachys nigra var. henonis), maengjong-juk (Phyllostachys pubescens) and o-juk (Phyllostachys nigra Munro)] and maengjong-juk extract coated rice were evaluated for antimutagenicity by Ames test using Salmonella typhimurium TA100. Bamboo extracts showed strong antimutagenic activity in the Ames test which MNNG was used as mutagen in the absence and presence of S9 mix. Maengjong-juk extract coated rice diet suppressed the loss of body weight significantly. Food intake was increased in maengjong-juk extract coated rice supplemented group but showed no significant differences between control and maengjong-juk extract coated rice diet groups. Food efficiency of maengjong-juk extract coated rice supplemented group was significantly higher than that of the control group. Liver weight was significantly increased by maengjong-juk extract coated rice diet administration. Plasma GOT & GPT activities of rabbit were significantly suppressed in maengjong-juk extract coated rice supplemented group. These results suggest that bamboo trees extracts and maengjong-juk extract coated rice are bioavailable resource on treatment of cardiovascular disease, such as atherosclerosis and hypercholesterolemia.
The Hepatoprotective Effect of Active Compounds of Kochiae fructus on D-Galactosamine-Intoxicated Rats
Kim, Na-Young ; Lee, Jeong-Sook ; Park, Myoung-Ju ; Lee, Kyung-Hee ; Kim, Seok-Hwan ; Choi, Jong-Won ; Park, Hee-Juhn ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1286~1293
DOI : 10.3746/jkfn.2004.33.8.1286
This study was conducted to investigate the biological activity and hepatoprotective effect of various fractions and isolated compounds from Kochiae fructus (KF) extract on D-galactosamine (GaIN)-intoxicated rats. Male Sprague-Dawley rats were divided into control, GaIN treated group (GaIN), GaIN plus KF methanol extract treated group (KFM 200-GaIN), GaIN plus KF butanol extract treated group (KFB 200-GaIN), GaIN plus momordin Ic treated group (Momordin Ic 30-GaIN) and GaIN plus oleanolic acid treated group (Oleanolic acid 30-GaIN). KFM (200 mg/kg BW), KFB (200 mg/kg BW), momordin Ic (30 mg/kg BW) and oleanolic acid (30 mg/kg BW) were orally administered once a day for 14 days. GaIN (400 mg/kg BW) was injected at 30 minutes after the final administration of the compounds. The activities of serum aspartate aminotransferase and alanine aminotransferase were increased in the GaIN group compared to the control group and significantly lower in the KFB 200-GaIN, momordin Ic 30-GaIN and oleanolic acid 30-GaIN group than in the GaIN group. Hepatic lipid peroxide level was increased in the GaIN group compared to the control group and was lower in the KFM 200-GaIN, KFB 200-GaIN, momordin Ic 30-GaIN and oleanolic acid 30-GaIN group than in the GaIN group. Activities of xanthine oxidase and aldehyde oxidase in liver were higher in the GaIN group than in the control group and were significantly decreased in the KFB 200-GaIN, momordin Ic 30-GaIN and oleanolic acid 30-GaIN group compared to the GaIN group. Hepatic glutathione,
-glutamylcysteine synthetase and catalase activities were decreased in the GaIN group compared to the control group and were higher in the KFB 200-GaIN, momordin Ic 30-GaIN and oleanolic acid 30-GaIN group than in the GaIN group. Activities of hepatic glutathione reductase, glutathione S-transferase, superoxide dismutase and glutathione peroxidase were lower in the GaIN group than in the control group and were improved in the KFM 200-GaIN, KFB 200-GaIN, momordin Ic 30-GaIN and oleanolic acid 30-GaIN group compared to the GaIN group. Therefore, the current results indicate that momordin Ic administration alleviated the GaIN-induced adverse effect through enhancing the antioxidant enzyme activities.
The Effects of Isoflavone Supplementation on Serum PSA, Lipid Profile, Antioxidant and Immune System in Prostate Cancer Patients
Lee, Joo-Min ; Hong, Sung-Joon ; Lee, Min-June ; Yoon, Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1294~1301
DOI : 10.3746/jkfn.2004.33.8.1294
Soy foods are a unique dietary source of isoflavones, which have effects relevant to prostate cancer prevention. The present study determines the effects of a short-term isoflavone supplement on serum PSA (prostate specific antigen), lipid profile, antioxidant status, and immune system in prostate cancer patients. Ten prostate cancer patients were supplemented daily with 150 mg of isoflavone for 2 months. Blood samples were collected baseline and 2 month after for analysis of PSA, serum lipid profiles, total antioxidant status (TAS), grade of DNA damage in lymphocytes, IL-6, VEGF and TNF -
. After 2 month isoflavone supplementation, increased significantly a total of estimated urinary isoflavone excretion and did not change PSA. Serum lipid profiles showed significant change in serum total cholesterol level (p
Effects of a Web-Based Nutrition Counseling on Food Intake and Serum Lipids in Hyperlipidemic Patients
Kim, Jong-Suck ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1302~1310
DOI : 10.3746/jkfn.2004.33.8.1302
The purpose of this study was to investigate whether a web-based nutrition counseling could lead to beneficial outcomes in food intake and serum lipids of patients with hyperlipidemia. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through a web-based internet program. Various markers of disease risk including anthropometric indices, food intakes and serum lipid levels were measured before and after the web-based nutrition counseling. After nutrition counseling, body mass index significantly decreased in both groups and waist to hip ratio significantly decreased in male hypercholesterolemic patients (p<0.05). Total-cholesterol decreased from 262.2 mg/dL to 234.9 mg/dL, LDL-cholesterol decreased from 186.8 mg/dL to 160.5 mg/dL in hypercholesterolemic patients, triglyceride decreased from 288.6 mg/dL to 211.9 mg/dL and total-cholesterol decreased from 217.2 mg/dL to 198.7 mg/dL in hypertriglyceridemic patients after nutrition counseling. Anthropometric value and nutrient intakes were improved after nutrition counseling. Energy, fat and saturated fatty acid intakes decreased significantly in both groups (p<0.05). Therefore, this study shows that the web-based nutrition counseling is effective in improving food habit and influences positively in serum lipid levels of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.
A Study of Serum Lipid, Blood Sugar, Blood Pressure of Buddhist Nuns in Vegetarians and Non-Vegetarians (III) - Based on Age -
Cha, Bok-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1311~1319
DOI : 10.3746/jkfn.2004.33.8.1311
The purpose of this study was to compare the serum lipid level, blood sugar and blood pressure in vegetarians and non-vegetarians. The subjects of the study were 127 Buddhist nuns (age: 23∼79 y) from Oonmoon Temple in Choungdo district Gyeongsang Bookdo province and 118 Buddhist nuns practicing Zen meditation at Soodeok Temple in Yeosan district Chongcheong Namdo province. For control subjects, 235 healthy female adults (age: 23∼79 y) were selected. They were the nurses in the Gyeongsang National University Hospital, teachers and housekeepers living in Jinju, Gyeongsang Namdo province. The period of this study was from October 1996 to February 1997. The contents were consisted of food consumption survey, anthropometric measurement, estimated amount of energy expenditure, physical activity and clinical examination. The mean ages of the subjects were 44.2 y for vegetarians and 40.5 y for non-vegetarians, respectively. Average body mass index (BMI) of vegetarians and non-vegetarians were 22.47 and 21.08, WHR 0.85 and 0.84, percentage of body fat 28.79 and 26.55 respectively. The average duration of vegetarian diet of the vegetarians was 13.16 y. Levels of total cholesterol, LDL-cholesterol, atherogenic index (AI), diastolic blood pressure, blood sugar and HDL-cholesterol were significantly higher (p<0.01) in non-vegetarians than those of vegetarians. In both of subjects, levels of TG, total cholesterol, LDL-cholesterol, atherogenic index (AI) and systolic blood pressure were significantly higher (p<0.01) with an increment of age and the vegetarians showed a lower ratio of rise than the non-vegetarians. Levels of serum TG, LDL-cholesterol and AI were utmost in the 60 s and declined in the 70 s. Consequently, vegetarian diet can be considerably effective in reducing the level of the risk factors causing cardiovascular disease.
A Study of Serum Lipid Levels, Blood Sugar, Blood Pressure of Vegetarians and Non-Vegetarians (IV) - Based on age, abnormal serum lipid level, blood pressure, blood sugar -
Cha, Bok-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1320~1326
DOI : 10.3746/jkfn.2004.33.8.1320
The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. Results were summarized as follows: Levels of total cholesterol, LDL-cholesterol, atherogenic index (AI), diastolic blood pressure, blood sugar and HDL-cholesterol were significantly higher (p<0.01) in non-vegetarians than those of vegetarians, but ratio of HDL cholesterol/total-cholesterol was lower in non-vegetarians. The number of subjects with abnormal serum total-cholesterol, LDL-cholesterol, atherogenic index (AI) and systotic blood pressure were much more in non-vegetarians than those in vegetarians, it were confirmed clearly as the increment of ages. In the multiple regression analysis, we acknowledged that the main factors affecting on total-cholesterol in vegetarians were age, BMI and the systolic blood pressure (R-square: 0.21), while important factors were age, BMI, the systolic blood pressure and physical activity (R-square: 0.81) in the non-vegetarians. In the vegetarians, age and BMI were the main factors having influence on LDL-cholesterol (R-square: 0.18), while age, BMI, systolic blood pressure and the physical activity (R-square: 0.82) were main factors in the non-vegetarian. In conclusion, vegetable diet may improve blood lipid level, blood pressure, blood sugar.
Comparison of Nutrient Intakes Regarding Stages of Change in Dietary Fat Reduction for College Students in Gyeonggi-Do
Chung, Eun-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1327~1336
DOI : 10.3746/jkfn.2004.33.8.1327
This study was conducted to compare nutrient intakes regarding stages of change in dietary fat reduction behavior. Subjects were consisted of healthy 383 college students (250 females and 133 males) in Gyeonggi-Do. Stages of change classified by an algorithm based on 6 items were designed each subjects into one of the 5 stages: precontemplation (PC), contemplation (CO), preparation (PR), action (AC), maintenance (MA). Nutrient intakes were assessed by 24-hr recall method. Regarding the 5 stages of changes, PR stage comprised the largest group (31.1%), followed by AC (28.7%), PC (19.3%), CO (13.8%), MA (7.1%). Female were more belong to either AC or MA. Those in PC and PR had the most energy, fat, saturated fatty acid and cholesterol (except male) and those in AC and MA had the least. These dietary patterns were more distinctive in female than in male. The higher stage of change in dietary fat reduction behavior, the higher self-efficacy. Energy % from fat in PC, CO, PR was too higher than 20%, that of in AC and MA (except male in MA) was within 20%. The average P/S and
3 ratio of diet fat for female were similar to the recommended ratio, but the average
3 ratio for male was found to be 10.1～12.9, which was beyond the suggested range, 4～10. In male, energy, fat and protein intakes from dinner were significantly different among stages of change, but in female, besides dinner, those from breakfast, lunch and snack were significantly different among stages of change. These results of our study confirm differences in stages of change in fat intake in terms of nutritional status, especially in female, and indicate the need for taking these phases of changes into account in nutrition advice.
Effect of Garlic and Onion Juice on Fatty Acid Compositions and Lipid Oxidation in Gulbi (salted and semi-dried Yellow croaker)
Shin, Mee-Jin ; Kim, Jeong-Mok ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1337~1342
DOI : 10.3746/jkfn.2004.33.8.1337
To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1
mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.
Conjugated Linoleic Acid (CLA) Contents in Commercial Yoghurts and Production of CLA by Commercial Dairy Starter Cultures
Lee, Hyo-Ku ; Kwon, Yung-Tae ; Kang, Hye-Soon ; Yoon, Chil-Surk ; Jeong, Jae-Hong ; Kim, Hyeong-Kook ; Kim, In-Hwan ; Chung, Soo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1343~1347
DOI : 10.3746/jkfn.2004.33.8.1343
Conjugated linoleic acid (CLA) concentrations of commercial yoghurts and the ability of dairy starter cultures to produce CLA were investigated. The CLA contents of yoghurts were in the range of 4.1~14.8 mg/l00 g. CLA contents in yoghurts depended on the amount of milk used for raw material. Regression test showed positive correlations between CLA concentrations and selected fatty acids (stearic acid, oleic acid, linoleic acid and linolenic acid) of lipids in yoghurts. Among the 67 commercial dairy starter cultures tested, one of Lactobacillus acidophilus, one of Lactobacillus casei and three of Streptococcus thermophilus were found to be capable of converting free linloeic acid to CLA and cis-9, trans-11 octadecadienoic acid presented more than 70% of the total CLA formed. The CLA conversion rate of the screened strains ranged from 6.1% to 8.6% in whole milk for 24 hours at 37
Increase of Conjugated Linoleic Acid (CLA) Contents in Milk by Fermentation with Bifidobacteria Isolated from Korean Infants
Lee, Hyo-Ku ; Kwon, Yung-Tae ; Kang, Hye-Soon ; Yoon, Chil-Surk ; Jeong, Jae-Hong ; Kim, In-Hwan ; Chung, Soo-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1348~1352
DOI : 10.3746/jkfn.2004.33.8.1348
More than 200 Bifidobacterium sp. originated from human intestine were investigated for their ability to produce conjugated linoleic acid (CLA). Of the Bifidobacteria tested, 1 of culture type strain and 12 isolated strains from Korean infants showed CLA producing ability. cis-9, trans-11 octadecadienoic acid presented more than 90% of the total CLA isomers produced by the Bifidobacteria. CLA content in fermented milk by Bifidobacterium sp. KHU 141 increased by 39.6 mg/l00 g, which showed the potential use for producing fermented milk containing high content of CLA. In fermented milk, little changes showed in lauric acid, myristric acid, palmitic acid, oleic acid, and linolenic acid contents, whereas the content of linoleic acid (LA) decreased and the content of CLA increased. Bifidobacterium sp. KHU 141 converted 86.0% and 84.8% of LA consumed to CLA for 24 hr and 48 hr fermentation, respectively. Prolonging incubation from 24 to 48 hours did not appear to enhance CLA formation and CLA producing ability was stable whether bottle, test tube, or fermenter was used for making fermented milk by Bifidobacterium sp. KHU 141.
Effect of Proteases on the Extraction of Crude Protein and Reducing Sugar in Pollen
Choi, Su-Jeong ; Jeong, Yoon-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1353~1358
DOI : 10.3746/jkfn.2004.33.8.1353
This study was conducted to increase crude protein and reducing sugar contents in pollen extracts by proteases. Four commercial neutral proteases (Alcalase 2.4L, Protamex, Flavozyme and Protease A) and two alkaline proteases (Protease S and Protease P) were used to prepare acorn and Darae pollen extracts. Contents of moisture, ash, crude protein and crude fat of acorn pollen were 5.2%, 2.7%, 6.2% and 22.3%, respectively, while those of Darae pollen were 5.4%, 2.8%, 1.8% and 27.8%, respectively. Contents of crude protein and reducing sugar in pollen extracts were increased by proteases. Alcalase 2.4L was the most effective in increasing protein contents while Protease A in increasing reducing sugar contents. It is suggested the use of proteases is one of the potential methods for increasing the contents of crude protein and reducing sugar in preparation of pollen extracts.
Electron Microscopical Observation of Transglutaminase-treated Ultra High Temperature Milk Sedimiment
Moon, Jeong-Han ; Hong, Youn-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1359~1366
DOI : 10.3746/jkfn.2004.33.8.1359
Ultra high temperature treated (UHT) skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at various rates, lyophilized, and observed for morphological properties with a scanning electron microscope (SEM). UHT skim milk showed small holes of associated micelles at lower centrifugal rates, and became thick and irregular, and fine particles were associated regularly at higher centrifugal rates. When UHT skim milk with TGase was incubated for 1 hour, casein micelles aggregated and broadened as centrifugation rate increased. When UHT skim milk with TGase was incubated for 8 hours, casein micelles were associated irregularly to large aggregates and widened. Colloidal calcium phosphate-free skim milk with TGase incubated for 1 hour and separated by two-step centrifugation showed aggregated lump, while the milk incubated for 8 hours with TGase was associated with broadened, compact, and regular layers as the centrifugation rate increased. Such phenomena were caused by heat treatment, protein crosslinking reaction catalyzed by TGase and conformational changes of casein molecules, and could be dependent on reaction time, temperature and ultracentrifugation rate.
Effects of Barley Bran on the Quality of Sugar-Snap Cookie and Muffin
Kim, Joon-Hee ; Lee, Young-Tack ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1367~1372
DOI : 10.3746/jkfn.2004.33.8.1367
The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.
Monitoring of Organoleptic and Physical Properties on Preparation of Oriental Melon Jelly
Lee, Gee-Dong ; Yoon, Sung-Ran ; Lee, Myung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1373~1380
DOI : 10.3746/jkfn.2004.33.8.1373
To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).
Quality Characteristics of Cherry Tomatoes Packaged with Paper Bag Incorporated with Antimicrobial Agents
Park, Woo-Po ; Cho, Sung-Hwan ; Kim, Chul-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1381~1384
DOI : 10.3746/jkfn.2004.33.8.1381
In order to help the preservation of the cherry tomatoes, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to packaging fruits. The fruits were packed with a paper bag of 15.5
24 cm and then stored at 1
. During the storage, weight loss, pH, total acidity, soluble solid content, microbial load and decay were measured as quality indices. Steady weight loss due to the transpiration was observed to slightly increase the solid content during the storage with little difference between the packaging treatments. There were little change in pH and acidity of the stored fruits. The microbial loads of total aerobic bacteria, and yeast/mold counts were significantly suppressed during 10 day storage by the antimicrobial paper packaging, which also contributed to reducing the decayed fruits observed after 15 days.
Determination of the Optimum Condition in Preparing Gulbi (salted and semi-dried Yellow croaker, Larimichthys polyactis) by Brine Salting with Onion Peel Extract
Shin, Mee-Jin ; Kang, Seong-Gook ; Kim, Seon-Jae ; Kim, Jeong-Mok ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1385~1389
DOI : 10.3746/jkfn.2004.33.8.1385
For the development of better Gulbi processing, brine salting method was applied for the Yellow croaker (Larimichthys polyactis). The changes of moisture contents, salt contents, and total microbial numbers in Yellow croaker were measured following different brine concentration (20, 30%), temperature (5, 25, 35
), and soaking time (1, 6, 12, 24 hours) by brine salting method. Rate of salt penetration into Yellow croaker muscle increased as higher brine concentration and higher dipping temperature. When compared to commercial products of Gulbi by dry-salting method, the moisture and salt contents in Yellow croaker showed similar values after treated with 20% brine at
for 1 hour. The weight of Yellow croaker increased about 4% when immersed it in 20% brine at 5
for 24 hours. There was no weight change at
dipping temperature and reduced 7% of weight at 35
dipping temperature. At 30% brine concentration, the weight of Yellow croaker reduced 1%, 9%, and 13% on weight at 5
, and 35
, respectively. Total microbial counts in Yellow croaker muscle soaked at 30% brine showed 1 log lower numbers than 20%. The muscles had about 1 log higher microbial numbers than the treated brine solution. An ethanol extract of onion peel added to brine for giving better color and for preventing oxidation on Gulbi lipid. The treated group showed higher Land b values on Gulbi surface as well as antioxidant effect on the extracted oil.
Optimal Fermentation Conditions for Processing of the Salt-Fermented Oysters in Olive Oil
Kim, Seok-Moo ; Kang, Su-Tae ; Kim, Young-A ; Choe, Dong-Jin ; Nam, Gee-Ho ; Oh, Kwang-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1390~1397
DOI : 10.3746/jkfn.2004.33.8.1390
The optimal fermentation conditions for processing of the salt-fermented oysters in olive oil were examined. The penetration of salt into oyster meat was completed within 1 day after brine salting or dry salting. The amino nitrogen contents of salt-fermented oyster was increased slightly up to the 20th day during salt-fermentation at 5
. The hardness of the salt-fermented oysters was increased up to the 10th day, and then softened gradually by some parts of the tissue were hydrolyzed. The viable cell counts didn`t change overall at the non-salt medium, but it was increased definitely up to the 15th day at the 2.5% salt medium during salt-fermentation. Based on the results of sensory tests, the salt-fermented oyster at 5
for 15∼20 days showed the best flavorous condition. The optimal condition for the salt-fermented oyster in olive oil was to ripen at 5
for 15 days by brine-salting in saturated saline solution-oyster sauce (2:1).
Quality Characteristics of the Salt-Fermented Oysters in Olive Oil
Kim, Seok-Moo ; Kong, Chung-Sik ; Kim, Jong-Tae ; Kang, Jeong-Koo ; Kim, Nam-Woo ; Kim, Jeong-Bae ; Oh, Kwang-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1398~1406
DOI : 10.3746/jkfn.2004.33.8.1398
To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5
for 15 days. Then dried at 15
for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine,
-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.
Studies on the Usage of Compound Flavorings in Korea
Kim, Hee-Yun ; Yoon, Hae-Jung ; Hong, Ki-Hyoung ; Park, Sung-Kwan ; Choi, Jang-Duck ; Choi, Woo-Jeong ; Kim, Ji-Hye ; Park, Hui-Og ; Jin, Myeong-Sig ; Lee, Chul-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1407~1413
DOI : 10.3746/jkfn.2004.33.8.1407
This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.
Effects of Corn Syrup with Different Dextrose Equivalent on Quality Attributes of Black Sesame Dasik, a Korean Traditional Snack
Kim, Hyun-Jung ; Chun, Hyang-Sook ; Kim, Hye-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 8, 2004, Pages 1414~1417
DOI : 10.3746/jkfn.2004.33.8.1414
As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were applied and their effects on quality attributes of black sesame Dasik were examined to select the optimum corn syrup that could minimize the quality deterioration of black sesame Dasik during storage. Results of texture analysis and sensory evaluation of fresh and four weeks-stored Dasik at
suggested the possibility that the application of corn syrup with DE of 60~65 or oligosaccharide can minimize the quality deterioration of black sesame Dasik in terms of gloss, sweet flavor and texture hardening during storage.