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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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Isolation of Antioxidant and Antibrowning Substance from Chionanthus retusa Leaves
Lee, Young-Nam ; Jeong, Chang-Ho ; Shim, Ki-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1419~1425
DOI : 10.3746/jkfn.2004.33.9.1419
This study was performed to examine in vitro antioxidative activities such as DPPH radical scavenging activity, reducing power and tyrosinase inhibitory effect of various solvent fractions from Chionanthus retusa leaves. Ethyl acetate fraction showed potent antioxidative activity and tyrosinase inhibitory effect. The active compound was isolated from the butanol fraction by silica gel column chromatography and MPLC. The isolated compound was luteolin-4'-O-glucoside determined by
-NMR and 2D NMR. Compared with several antioxidant compounds, luteolin-4'-O-glucoside exhibited effective DPPH radical scavenging activity and reducing power in a concentration dependent manner. Bioassay with pure luteolin-4'-O-glucoside showed a dose-independent inhibitory effect on L-DOPA oxidation by mushroom tyrosinase and its
values were established as 23.2
. Therefore, we may suggest that luteolin-4'-O-glucoside can be used as a food additive possessing the potent antioxidative activity and skin-whitening cosmetic material.
Antioxidative Effect of Ethanol Extract for 5 Kinds of Spice
Kim, Jin ; Kim, Sung-Ae ; Yun, Won-Kyung ; Kim, Eun-Jeong ; Woo, Mee-Kyung ; Lee, Mee-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1426~1431
DOI : 10.3746/jkfn.2004.33.9.1426
This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.
Inhibitory Effect of Methanol Extracts and Solvent Fractions from Doenjang on Mutagenicity Using in vitro SOS Chromotest and in vivo Drosophila Mutagenic System
Lim, Sun-Young ; Lee, Sook-Hee ; Park, Keun-Young ; Yun, Hee-Sun ; Lee, Won-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1432~1438
DOI : 10.3746/jkfn.2004.33.9.1432
This study investigated the inhibitory effect of methanol extracts and several solvent fractions from doen-jang on mutagenicity using in vitro SOS chromotest and in vivo Drosophila mutagenic system. In order to determine an antimutagenic effect of doenjang methanol extracts, other soybean fermented foods and original materials were compared. The treatment of doenjang methanol extracts (100
/assay) to SOS chromotest system inhibited N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) induced mutagenicity by 87~97% and showed higher antimutagenic effect than other fermented foods. Among solvent fractions from doenjang methanol extracts, the ethylacetate and dichloromethane fractions showed the stronger antimutagenic effect (91% and 95%, respectively) in SOS chromotest. In Drosophila mutagenic system, the treatment of ethylacetate fraction (5%/bottle) significantly inhibited aflatoxin
induced mutagenicity by 97%. These results demonstrated that doenjang had an inhibitory effect to mutagenic agents in both in vitro and in vivo mutagenic systems, suggesting that its antimutagenic effect may be due to active compounds in the ethylacetate fraction from doenjang methanol extracts.
Anticancer and Immuno - Activity of Onion Kimchi Methanol Extract
Park, Kyung-Uk ; Kim, Jae-Yong ; Cho, Young-Sook ; Lee, Sung-Tae ; Jeong, Chang-Ho ; Kang, Kap-Suk ; Seo, Kwon-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1439~1444
DOI : 10.3746/jkfn.2004.33.9.1439
Antitumor activities of onion methanol extract (OME) and onion Kimchi methanol extract (OKME) were investigated by using aflatoxin
-mediated Salmonella typhimurium mutagenicity and the model of cytotoxicity on the cancer cell lines. Their immune activities were also investigated by using mouse spleen cells and macrophage cell lines, respectively. OME and OKME showed the enhanced antimutagenicity in a dose-dependent manner in particular, the activity of OKME was higher than that of OME. OME and OKME decreased over 20% of the proliferation of the A549 (lung cancer cell) and MCF-7 (breast cancer cell) cell lines when compared with the control at 1,000
g/mL. The proliferation of mouse spleen cells and the NO production in marcrophage cell lines treated OME and OKME were increased in a dose-dependent manner compared with untreated control cells, and their activities of OKME were higher than those of OME.
Effects of Plum Fruits Extracts at Different Growth Stages on Quinone Reductase Induction and Growth Inhibition on Cancer Cells
Kim, Hyun-Jeong ; Yu, Mi-Hee ; Lee, Syug-Ook ; Park, Jung-Hyun ; Park, Dong-Chul ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1445~1450
DOI : 10.3746/jkfn.2004.33.9.1445
The plum (Prunus salicina L., cv. ‘Soldam’) fruits were harvested at different growth stages, and then extracted using 80% methanol, respectively. The methanol extracts of plum were investigated for their growth inhibition on 6 kinds of human cancer cells using MTT assay and for their activity to induce quinone reductase (QR) in murine Hepa1c1c7 cells. Among various methanol extracts of plum, the plum 1~4 (immature fruit), which thin out 10~25 days before final harvest, showed higher anticarcinogenic activity against 5 kinds of cancer cells than plum 5~9 (intermediate-mature and mature fruit). Especially, plum 1 and 2 were exhibited the strongest growth inhibiting activities to AGS, HepG2 and MDA cancer cells. Also the plum extracts induced the activity of QR, an anticarcinogenic marker enzyme, in Hepa1c1c7 cells while the induction of QR activities by adding plum extracts were shown to be a little difference depending on growth stages. These results suggested that methanol extracts of immature plum can be considered as an effective natural cancer chemoprevention materials.
Correlation Between the Expression of Amino Acid Transporter LAT1 mRNA and the Amount of L - Leucine Transport in Human Cancer Cell Lines
Kim, Do-Kyung ; Song, Soo-Keun ; Kim, In-Jin ; Kook, Joong-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1451~1456
DOI : 10.3746/jkfn.2004.33.9.1451
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
-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. In the present study, we have examined the correlation between the expressions of amino acid transporter LAT1 mRNA and its subunit 4F2hc mRNA and the amount of L-leucine transport in various human cancer cell lines. Northern blot analysis have revealed that the 26 human cancer cell lines expressed LAT1 mRNA and 4F2hc mRNA. There were the differences for the levels of LAT1 and 4F2hc mRNA expressions in the 26 human cancer cell lines. The 26 human cancer cell lines transported the L-[
]leucine into the cells via amino acid transporter. In the 26 human cancer cell lines, a linear relationship was observed between the expression of amino acid transporter LAT1 mRNA and the amount of L-leucine transport. Little relationship was observed between the expression of 4F2hc mRNA and the amount of L-leucine transport, but the statistical significance of difference was not detected. These results indicate that the 26 human cancer cell lines express LAT1 mRNA and 4F2hc mRNA and there is the correlation between the expression of amino acid transporter LAT1 mRNA and the amount of L-leucine transport. In addition, specific inhibition of LAT1 in cancer cells will be a new rationale for anti-cancer therapy.
Effects of Aralia elata, Acanthopanacis cortex and Ulmus davidiana Water Extracts on Plasma Biomarkers in Streptozotocin - Induced Diabetic Rats
Shin, Kyong-Hee ; Cho, Soo-Yeul ; Lee, Mi-Kyung ; Lee, Jeong-Sook ; Kim, Myung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1457~1462
DOI : 10.3746/jkfn.2004.33.9.1457
This study was conducted to investigate the effects of Aralia elata, Acanthopanacis cortex and Ulmus davidiana water extracts on plasma glucose and biomarkers in the streptozotocin (STZ)-induced diabetic rats. Male Wistar rats were divided into normal and diabetic groups. The diabetic groups subdivided into the control group (DM), Aralia elata (DM-AE), Acanthopanacis cortex (DM-AC) and Ulmus davidiana (DM-UD). The extracts were supplemented in diet base on 11.42 g of raw materials/㎏ diet for 7 weeks. The diabetes was induced by injecting STZ (55 ㎎/㎏ B.W., i.p.) once 2 weeks before sacrifying. Plasma glucose level was significantly higher in the DM group than in the normal group, whereas insulin and C-peptide concentrations were significantly lowered in the DM groups compared to the normal group. These parameters were normalized in the DM-AE, DM-AC and DM-UD supplemented groups. Plasma albumin content was significantly lowered in the DM group compared to the normal group, yet it was significantly higher in the DM-AE group than in the DM group. Bilirubin and creatinine contents were elevated in the DM group, while the supplementation of Aralia elata, Acanthopanacis cortex and Ulmus davidiana water extracts ameliorate the change of these contents in STZ-induced diabetic rats. Plasma AST, ALT, ALP and LDH activities were significantly higher in the DM group than in the normal groups. The supplementation of Araliaceae family water extracts significantly lowered these parameters compared to the DM group. Accordingly, these results indicate that Aralia elata, Acanthopanacis cortex and Ulmus davidiana water extracts would seem to improve the glucose and biomarker in STZ-induced diabetic rats.
Effects of Cereal and Red Ginseng Flour on Blood Glucose and Lipid Level in Streptozotocin - Induced Diabetic Rats
Shon, Mi-Yae ; Choi, Sun-Young ; Cho, Hyun-So ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1463~1468
DOI : 10.3746/jkfn.2004.33.9.1463
This study was conducted to examine the effects of feeding diets containing bioorganic power (BP) flour, wheat flour and rice flour on blood glucose and lipid level in streptozotocin-induced diabetic rats. BP flour was composed with the mixture of defatted flour (16 g soybean, 12 g wheat, 8 g barley), 2 g red ginseng and 2 g whole wheat flour per 100 g diet. Experimental groups were divided into non-diabetic normal and 4 diabetic groups containing control, 40% BP, 41.6% wheat and 41.6% rice flours with basal diet. BP group was significantly increased body weight gain and decreased plasma glucose compared with the diabetic control, wheat and rice flour groups (p<0.05). Food efficiency ratio of diabetic rats were significantly lower than that of the normal rats. The concentrations of total cholesterol and triglyceride in plasma and atherogenic index were significantly decreased in BP, wheat and rice diabetic groups than diabetic control (p<0.05). The concentration of total cholesterol and triglyceride in liver was significantly lower in BP group as compared with the diabetic control, wheat and rice flour groups (p<0.05). In conclusion, the results indicated that BP flour feeding improved plasma glucose level, total cholesterol and triglyceride in diabetic rats.
Morphological Changes in the Skin of Hairless Mouse Fed Various Kimchi Diet
Ryu, Bog-Mi ; Ryu, Seung-Hee ; Yang, Young-Churl ; Lee, Yu-Soon ; Jeon, Young-Soo ; Moon, Gap-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1469~1475
DOI : 10.3746/jkfn.2004.33.9.1469
Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.
Isolation of Polysaccharides Modulating Mouse’s Intestinal Immune System from Peels of Citrus unshiu
Yang, Hyun-Seuk ; Yu, Kwang-Won ; Choi, Yang-Mun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1476~1485
DOI : 10.3746/jkfn.2004.33.9.1476
Of solvent-extracts prepared from the 90 kinds of Korean traditional tea and rice gruel plants, cold-water extract from peels of Citrus unshiu (CUI-0) showed the most potent intestinal immune system modulating activity through Peyer’s patch whereas other extracts did not have the activity except for cold-water extracts of Laminaria japonica, Polygonatum japonicum, Poncirus trifoliata, and hot-water extracts of Gardenia jasminoides, Lycium chinense having intermediate activity. CUI-0 was further fractionated into MeOH-soluble fraction (CUI-1), MeOH insoluble and EtOH-soluble fraction (CUI-2), and crude polysaccharide fraction (CUI-3). Among these fractions, CUI-3 showed the most potent stimulating activity for the proliferation of bone marrow cells mediated by Peyer’s patch cells, and contained arabinose, galacturonic acid, galactose, glucose, glucuronic acid and rhamnose (molar ratio; 1.00:0.53:0.45:0.28:0.28:0.19) as the major sugars, and a small quantity of protein (9.4%). In treatments of CUI-3 with pronase and periodate (NaIO₄), the intestinal immune system modulating activity of CUI-3 was significantly reduced, and the activity of CUI-3 was affected by periodate oxidation particularly. The potently active carbohydrate-rich fraction, CUI-3IIb-3-2 was further purified by anion-exchange chromatography on DEAE-Sepharose FF, Sepharose CL-6B and Sephacryl S-200. CUI-3IIb-3-2 was eluted as a single peak on HPLC and its molecular weight was estimated to be 18,000 Da. CUI-3IIb-3-2 was consisted mainly of arabinose, galactose, rhamnose, galacturonic acid and glucuronic acid (molar ratio;1.00:0.54:0.28:1.45:0.63) in addition to a small amount of proteins (3.2%). In addition, CUI-3IIb-3-2 showed the activity only through Peyer’s patch cells, but this fraction did not directly stimulate proliferation of bone marrow cells. It may be concluded that intestinal immune system modulating activity of peels from C. unshiu is caused by pectic polysaccharides having a polygalacturonan moiety with neutral sugars such as arabinose and galactose.
Assessing Heavy Metals for Estrogenicity Using a Combination of In vitro and In vivo Assays
Park, Chul ; Kim, So-Jung ; Shin, Wan-Chul ; Kim, Hae-Gyoung ; Choe, Suck-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1486~1491
DOI : 10.3746/jkfn.2004.33.9.1486
The estrogenicities of six heavy metal compounds, which contaminate frequently in foods, were assayed using a combination of in vitro and in vivo assays. The assays were 1) estrogen receptor dependent transcriptional expression assay, 2) E-screen assay and, 3) the uterotropic assay in mice. The chemicals studied were 17
-estradiol, diethylstilbestrol (DES), arsenic oxide, bis(tri-n-butyltin), cadmium chloride, chromium chloride, lead acetate, and mercuric chloride. Using the estrogen receptor dependent transcriptional expression assay, the following estrogenicity ranking was measured: bis(tri-n-butyltin) > cadmium chloride > chromium chloride >> mercuric chloride >lead acetate = arsenic oxide. Using E-screen test, the following estrogenicity ranking was measured: bis(tri-n-butyltin) > cadmium chloride > chromium chloride >> mercuric chloride > lead acetate = arsenic oxide. Results from the uterotropic assay showed that bis(tri-n-butyltin), cadmium chloride, chromium chloride caused an increase in uterine wet weight, while lead acetate, mercuric chloride, and arsenic oxide failed to do so. Bis(tri-n-butyltin), cadmium chloride and chromium chloride showed the highest estrogenicity in three assay systems. Recent studies suggesting that bis(tri-n-butyltin), cadmium chloride have estrogenicities are compatible with the present finding. Furthermore, our study is suggesting that chromium chloride may be estrogenic. The results demonstrate that this three level-assay combination (transcriptional activation, cell proliferation, and an in vivo effect in an estrogen-responsive tissue) could serve as a useful method to assess the estrogenicity of heavy metals.
The Effects of Low Calorie Meal and Weight Control Preparation on the Reduction of Body Weight and Visceral Fat in Obese Females
Park, Sun-Mi ; Han, Dae-Seok ; Kim, Dong-Woo ; Lee, Sun-Yung ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1492~1500
DOI : 10.3746/jkfn.2004.33.9.1492
The purpose of this study was to evaluate the effects of low calorie meal substitute and weight control preparation containing dietary fibers,
-amylase inhibitor and hydroxycitrate on the reduction of body weight and visceral fat in obese women. Sixteen pre-menoposal healthy women (age: 20∼50 y, body mass index >25) who were living in the Daejeon area participated in this study. We replaced one meal of the subject with low calorie meal substitute and fed the weight control preparation twice a day for 9 weeks. Anthropometric indices, body composition, dietary intake and stool movements were investigated every 3 weeks during the dietary intervention. The blood was collected before and after the dietary intervention. Results are as follows: 1) The subjects' body weight, body fat, BMI, waist, hip and abdominal adipose tissue decreased gradually and significantly between 3rd and 9th week after intervention. 2) The levels of fasting blood glucose, triglyceride and cholesterol, the indicators of liver dysfunction such as activities of ALT, AST and ALP, and bilirubin level were within a normal range and not affected significantly by dietary intervention. 3) Hemoglobin levels increased significantly and blood urea nitrogen level decreased. 4) Their stool movement was improved 5) Compared with the baseline values, calorie intake decreased by 17.5∼21.9% and the intakes of vitamin A, vitamin B2, folate, Ca, Fe, and Zn were below 80% of Korean RDA. In conclusion, the intake of low calorie meal substitute and weight control preparation could be effective in reduction of body weight and fat mass, improving the stool movement and the general physical symptoms.
A Study on Health Condition and Nutritional Status of Female University Students in Masan Area
Park, Eun-Ju ; Cheong, Hyo-Sook ; Shin, Dong-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1501~1514
DOI : 10.3746/jkfn.2004.33.9.1501
The purpose of this study was to evaluate the health condition and nutritional status in female university students in Masan. The 285 subjects aged 20.1 years (18~26 years) were assessed with a set of questionnaire composed of general information, food, smoking, drinking and exercise habits, anthropometric measurements, blood pressure measurements, 24-hour recall and food frequency questionnaire. The rates of smoking and alcohol drinking habits were 1.8% and 82.5%, respectively. All the subjects had the experience of passive smoking. The 11% of the students exercised regularly and 11.6% ate meal regularly. The average height and weight of subjects were 161.0 ㎝ and 53.9 ㎏, respectively and the BMI was calculated as 20.8
:The 13.3% of subjects were underweight, while 6.7% of them were overweight. The mean value for body fat was 26.4% and subscapular and tricep skinfolds thickness were 14.2 ㎜ and 16.9 ㎜, and waist-hip ratio was 0.72. The systolic/diastolic blood pressure of the subjects was 115.9 ㎜Hg/70.9 ㎜Hg. Except protein, phosphorous, vitamin E, B_6 and C, the average intakes of energy and nutrients were below the Korea recom-mended dietary allowance (RDA). Especially, intakes of calcium, iron and zinc were the lowest, as <70% of RDA. The proportion of energy derived from carbohydrates : protein : fat was 58.0 : 15.8 : 26.2. The 10 frequently consumed food were ssalbap (47.2/mon), kimchi (35.6/mon), onion (16.8/mon), japgokbap (15.1/mon), sesame oil (14.1/mon), carbonated drink (13.3/mon), grapes (12.7/mon), ice cream (12.4/mon), milk (11.9/mon) and water-melon (10.6/mon). Results of this study could be useful for planning nutrition education programs for female university students in this area to improve their dietary habit and health status.
Studies on Taste Compounds in Alaska Pollack Sikhae during Fermentation
Cha, Yong-Jun ; Kim, So-Jung ; Kim, Eun-Jeong ; Kim, Hun ; cho, Woo-Jin ; Yoo, Mi-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1515~1521
DOI : 10.3746/jkfn.2004.33.9.1515
As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions,
and alternating temperature (stored at
after 10 days fermentation at
), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at
, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.
Identification Characteristics of Irradiated Dried Red Pepper during Storage by the Analysis of Electron Spin Resonance and Hydrocarbons
Kim, Byeong-Keun ; Lee, Jung-Eun ; Kausar, Tusneem ; Kim, Dong-Ho ; Yang, Jae-Seung ; Byun, Myung-Woo ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1522~1528
DOI : 10.3746/jkfn.2004.33.9.1522
Electron spin resonance (ESR) and hydrocarbon characteristics were analyzed to establish identification conditions for irradiated dried red pepper. The ESR spectroscopy for 4 different parts (powder, pericarp, seed, stem) of the samples showed that irradiated samples signaled (g=2.024, 2.006, 1.987) a pair of peaks from a cellulose radical at intervals of 6 mT, which were not found on the non-irradiated samples. The ESR signals increased in directly proportion to the irradiation doses, which were still detectable after 12 weeks of storage at room temperature. The GC-MS analysis of hydrocarbons after fat extraction and separation by florisil column chromatography revealed that hydrocarbons, such as 1-tetradecene (14:1), 1,7,10-hexadecatriene (16:3), 1,7-hexadecadiene (16:2), 1-hexadecene (16:1), 6,9-heptadecadiene (17:2), and 8-heptadecene (17:1), were detected only from the irradiated samples immediately after irradiation and 8 months of storage. They linearly increased with the dose of irradiation, suggesting them as radiation-induced markers for irradiated dried red pepper.
Quantification of Trans Fatty Acids in Processed Foods by Soxhlet Extraction Method
Noh, Kyung-Hee ; Kim, So-Hee ; Song, Young-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1529~1536
DOI : 10.3746/jkfn.2004.33.9.1529
This study was designed to determine total trans fatty acids (tFAs) content of processed foods commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total fat and tFAs content was determined by Soxhlet extraction method and attenuated total reflection infrared spectroscopy (ATR-IR), respectively. The tFAs positional isomers were analyzed using GC/MS spectrometer. In margarines, the content of tFAs ranged from 8.27% to 28.53%. Shortenings contained higher levels of tFAs (1.98~11.33%) than lards (1.83~1.96%). The content of tFAs in grilled confectioneries was wide (7.37~26.54%). Instant popcorns contained the highest amount of tFAs. Fried chickens had 0.44 to 14.85% of tFAs and french fries had 5.18 to 27.01% of tFAs. In fried snacks (crispy) and chocolates, tFAs were not detected. The amount of tFAs per serving size was the highest in instant popcorn, followed by french fries, fried snack (tortilla), doughnuts, and grilled confectioneries. TFAs isomer of margarines was mostly C18:1
9t. In shortenings and lards, the most abundant positional isomer of tFAs was C18:1
9t and C18:2
12t. Correlation coefficient of tFAs content between IR and GC/MS method was
Effect of Linseed Oil and Canola Oil Feeding on the n-3 Fatty Acid Content of Pork
Park, Byung-Sung ; Kang, Hwan-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1537~1543
DOI : 10.3746/jkfn.2004.33.9.1537
The purpose of this study was to determine the effect of dietary linseed oil and canola oil on the deposition n-3 polyunsaturated fatty acid in pork. Twelve pigs weighing 50 kg were offered one of four diets based on corn and soybean meal and containing tallow, linseed oil, canola oil or mixed oil (linseed oil plus canola oil). The pigs were slaughtered at approximately 110 kg of their market live weight. Linseed oil, canola oil or mixed oil did not affect any of the three indicators of growth performance-body weight gain, feed intake and feed efficiency. Saturated fatty acid content of plasma was the highest in tallow oil group, while the plasma proportion of saturated fatty acid was lowered in linseed oil, canola oil and mixed oil group from 11.84% to 16.54% than tallow group (p<0.05). The plasma n-3 polyunsaturated fatty acid was not detected at all in the tallow-fed pigs, while the plasma proportion of n-3 polyunsaturated fatty acid were higher in linseed oil, canola oil and mixed oil from 4.68% to 12.83% than tallow group (p<0.05). All three lipid supplements containing n-3 poly-unsaturated fatty acid increased the content of pork belly
-linolenic acid (18:3n-3) by 9.43% relative to the tallow values (p<0.05). Feeding linseed oil or canola oil increased the n-3 : n-6 ratio in pork belly to 0.68, and increased the polyunsaturated fatty acid : saturated fatty acid ratio to 0.70 (p<0.05). This result showed that feeding linseed oil and canola oil can produce novel functional pork enriched in n-3 polyunsaturated fatty acid.
Studies on Characteristics and Stability of Anthocyanin Pigment Extracted from Korean Purple - Fleshed Potatoes
Park, Hong-Ju ; Jeon, Tae-Woog ; Lee, Sung-Hyeon ; Cho, Yong-Sik ; Cho, Soo-Muk ; Chang, Kyu-Seob ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1544~1551
DOI : 10.3746/jkfn.2004.33.9.1544
Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.
Immunopotentiating Activities of Cellular Components of Lactobacillus brevis FSB - 1
Kim, Seong-Yeong ; Shin, Kwang-Soon ; Lee, Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1552~1559
DOI : 10.3746/jkfn.2004.33.9.1552
In order to evaluate the potential utilization value as a novel probiotic strain, the immunopotentiating activities of the cellular components from Lactobacillus brevis FSB-1 were examined. L. brevis FSB-1 isolated from kimchi were fractionated into the whole cell, cell wall, cytosol and extracellular preparation, and each fraction was examined on intestinal immune system modulating activity in vitro. The cell wall and cytosol preparation showed the relatively high bone marrow cell proliferating activity through Peyer's patch cell in a dose-dependent manner. But these preparations did not directly stimulate the bone marrow cell proliferation. The whole cell, cell wall and cytosol preparation also induced considerable levels of macrophage activation and mitogenicity of murine splenocytes in vitro. The anti-complementary activity (ITCH_(50)) of the cytosol fraction of L. brevis FSB-1 was the most potent in the cellular components, and the activity showed dose dependency. The complement activation by the cytosol fraction of L. brevis FSB-1 occurs via both alternative and classical pathways, which confirmed by the crossed immunoelectrophoresis using anti-human C3.
Correlation of N - Nitrosamine Formation and Mutagenicity in Fermented Anchovy under Simulated Gastric Digestion
Shon, Mi-Yae ; Park, Hee-Jung ; Shin, Jung-Hye ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1560~1565
DOI : 10.3746/jkfn.2004.33.9.1560
There are about 50 kinds of salted and fermented fish in Korea, and they have been used as a necessity for the preparation of kimchi. There is next to nothing for the studies of finding out the cause of N-nitrosamine formation by using the salted and fermented anchovies. In order to predict the possibility of N-nitrosamine formation and mutagenicity from gastric digestion of Korean Jeotkal, correlation of N-nitrosodimethylamine (NDMA) and mutagenicity of the salted and fermented anchovy under simulated gastric digestion was investigated through mixture system of nitrate, thiocyanate, formaldehyde and ascorbic acid to the anchovy product aged at room temperature (18~20
) for 60 days. NDMA formation of fermented anchovy under simulated gastric digestion was accelerated by the increase of nitrate, thiocyanate and formaldehyde concentration and was inhibited by the addition of ascorbic acid as an inhibitor, showing that its inhibition rate was 71.3% at 4 mM as compared with control group. Mutagenicity in anchovy digest added with several level of nitrite, thiocyanate and formaldehyde was increased, while it was markedly decreased in addition of ascorbic acid.
Effects of Azodicarbonamide on the Rheology of Wheat Flour Dough and the Quality Characteristics of Bread
La, Im-Joung ; Lee, Man-Chong ; Park, Heui-Dong ; Kim, Kwan-Pil ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1566~1572
DOI : 10.3746/jkfn.2004.33.9.1566
Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and textural characteristics. The farinogram showed that water absorption, stability and elasticity of the dough with ADA were higher than those without ADA. However, its absorption time and weakness decreased compared to the dough without ADA. Through the amylogram, it was found that gelatinization temperature and maximum viscosity increased, but temperature of maximum viscosity reduced in the dough with ADA. The extensogram showed that the area and resistance of the dough increased slightly but extensibility decreased drastically after fermentation, resulting in the ratio of resistance and extensibility (R/E) of the dough with ADA was lower than those without ADA. The bread prepared with the dough containing ADA after freezing up to 12 weeks showed higher pH and specific loaf volume but lower moisture content, second proof time and resistance than those without ADA.
Quality Characteristics of Osmotic Dehydrated Sweet Pumpkin by Different Drying Methods
Hong, Joo-Heon ; Lee, Won-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1573~1579
DOI : 10.3746/jkfn.2004.33.9.1573
This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.
Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu Peels
Jeong, Seok-Moon ; Kim, So-Young ; Park, Hae-Ryong ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1580~1583
DOI : 10.3746/jkfn.2004.33.9.1580
The effect of far-infrared (FIR) radiation on the antioxidant activity of extracts from Citrus unshiu peels (CPs) was evaluated. CPs (5 g) were placed in Pyrex petri dishes (8.0 cm diameter) and irradiated at 150
for 10, 20, 30, 40 or 50 min with a FIR heater. After FIR irradiation, 70% ethanol extract of CPs were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. FIR radiation of CPs at 150
for 30 min increased the TPC and RSA of ethanol extract from 71.9
M to 133.9
M and from 29.64% to 51.27%, respectively, and reducing power was increased from 0.451 to 0.675, compared to those of non-irradiated control. These results indicated that FIR radiation onto CPs could liberate and activate covalently bound phenolic compounds that have antioxidant activities.
Determination of Betaine from Saliconia herbacea L.
Lee, Chang-Ho ; Kim, In-Ho ; Kim, Young-Eon ; Oh, Se-Wook ; Lee, Ho-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 9, 2004, Pages 1584~1587
DOI : 10.3746/jkfn.2004.33.9.1584
The betaine content of Saliconia herbacea L. was determined by reverse-phase high performance chromatog-raphy on a C_(18) column. A 50% methanol extract was passed through a anion exchanger Ambelite IRA 400 (quaternary ammonium type, OH-) column and a strong cation exchanger Ambelite IR 120 (sulfonic acid type,
) column to remove amino acids, zwitter ions which are interfere with betaine analysis. The betaine extract was derivatized with 18-crown-6-ether and 4-bromophenacyl bromide (PBPB) for UV-labelling. Betaine in Saliconia herbacea L. was analysed on a mobile phase contained 13 mM sodium heptane sulfonic acid and 5 mM
in deionized water by isocratic elution for 30 min. The recovery ratio of betaine from Saliconia herbacea L. extract was 83.6%. The mean betaine value for Saliconia herbacea L. determined by the described method is 4.85 mg/mL with a standard deviation of 0.127.