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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 36, Issue 12 - Dec 2007
Volume 36, Issue 11 - Nov 2007
Volume 36, Issue 10 - Oct 2007
Volume 36, Issue 9 - Sep 2007
Volume 36, Issue 8 - Aug 2007
Volume 36, Issue 7 - Jul 2007
Volume 36, Issue 6 - Jun 2007
Volume 36, Issue 5 - May 2007
Volume 36, Issue 4 - Apr 2007
Volume 36, Issue 3 - Mar 2007
Volume 36, Issue 2 - Feb 2007
Volume 36, Issue 1 - Jan 2007
Selecting the target year
Antioxidation and Antigenotoxic Effects of Buckwheat Sprout Extracts
Kim, Su-Hyun ; Lee, Eue-Yong ; Ham, Seung-Si ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 955~959
DOI : 10.3746/jkfn.2007.36.8.955
This study was carried out to determine the antioxidative and antigenotoxic effects of buckwheat (Fagopyrum esculentum Moench) sprout using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical donating method and micronucleus test. Buckwheat sprout were extracted with 70% ethanol and then further fractionated to n-hexane, chloroform, ethyl acetate (EtOAc), butanol and water. Among the five fractions, the EtOAc fraction showed the highest electron donating activity (
). The effects of buckwheat sprout extracts on the frequencies of micronucleated polychromatic erythrocytes (MNPCEs) induced by MNNG (N-methyl-N'-nitro-N-nitrosoguanidine) were investigated in the bone marrow. 10, 20, 40 and 80 mg/kg of each extract were administered to animals immediately after injection of MNNG and the exposure time was 36 hrs. Inhibition effects of buckwheat sprout ethanol extract were 23.4%, 40.6%, 56.3% and 73.4%, respectively. When the fraction of hexane, chloroform, ethyl acetate, butanol and water from 70% ethanol extract were treated with concentration of 80 mg/kg, the suppression rates of the MNPCE were 64.1, 67.9, 75.8, 74.2 and 63.3%, respectively.
Single-Dose Oral Toxicity in Rat and Bacterial Reverse Mutation Assay of Psoralea corylifolia L. Extracts
Kim, Sun-A ; Lim, Sun-Hye ; Ahn, Ji-Yun ; Kim, Sung-Ran ; Ha, Tae-Youl ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 960~964
DOI : 10.3746/jkfn.2007.36.8.960
This study was performed to examine the toxicity of Psoralea corylifolia L. by the single-dose oral toxicity tests in rat and bacterial reverse mutation assay. In single-dose oral toxicity tests, 5 mL ethanol extract of P. corylifolia L. were directly injected into 10 rats (5 males and 5 females) at a dosage of 2 g/kg. Death practice was not detected during breeding periods (14 days), and
was calculated over 2 g/kg. No difference were observed with control group in the growth rate and histological observations. In bacterial reverse mutation assay, his(-) Salmonella Typhimurium TA98, TA100, TA1535, TA1537 and trp(-) Escherichia coli WP2uvrA (pKM101) were used for assessing the toxicity of ethanol extracts of P. corylifolia L.. No significant difference in formation of the colonies and no dose-dependent increase was observed regardless of the addition of S9 mix. The results showed that ethanol extracts of P. corylifolia L. did not have single-dose oral toxicity and mutagenic toxicity.
Effects of Vegetable Sprout Power Mixture on Lipid Metabolism in Rats Fed High Fat Diet
Lee, Jae-Joon ; Lee, Yu-Mi ; Shin, Hyoung-Duck ; Jeong, Young-Sim ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 965~974
DOI : 10.3746/jkfn.2007.36.8.965
This study was performed to investigate the effects of vegetable sprout powder on serum and adipose tissue lipid metabolism in rats fed high-fat diet for 4 weeks for induction hyperlipidemic model rat. Weight-matched male Sprague-Dawley rats were assigned to five groups according to dietary fat level (10% or 20% of diet wt.) and mixture of vegetable sprout powder levels (5% or 10% 10% or 20% of diet wt.). Vegetable sprout powder was the mixture of same amounts of dried barley, broccoli, rapeseed, alfalfa, radish, mustard, buckwheat and brussels sprouts. Experimental groups were normal fat diet with 5% cellulose (NF-C), high fat diet without fiber (HF-N), high fat diet with 5% cellulose (HF-C), HF-C diet with 5% vegetable sprout powder (HF-CSL), and HF-C diet with 10% vegetable sprout powder (HF-CSH). The body weight of HF-N group increased 16% compared with the NF-C group, while it was decreased by 15% and 22% for HF-CSL group and HF-CSH group, respectively. Fat mass and fat cell size of adipose tissue were lower in HF-CSL group and HF-CSH group compared with HF-C group, and lower in HF-CSH group compared with HF-CSL group. Serum triglyceride, total cholesterol and LDL-cholesterol contents were markedly decreased by vegetable sprout powder containing diet, while the serum HDL-cholesterol and phospholipid contents were higher in vegetable sprout powder containing diet in a dose-dependent manner. Leptin and insulin levels in serum showed a decrease in HF-CSH group. Significantly increased contents of triglyceride, total cholesterol, LDL-cholesterol, leptin and insulin in the serum of HF-N group were returned to normal or even below normal levels by feeding 10% vegetable sprout powder diet. The increased activities of NADP-malate dehydrogenase (ME), glucose-6-phosphate dehydrogenase (G6PDH) and 6-phosphogluconate dehydrogenase (6PGDH) and lipoprotein lipase (LPL) in adiposetissue by HF-N group were decreased to the activity of normal fat group by feeding vegetable sprout powder in a dose-dependant manner. These results indicate that lipid metabolism in rats fed high-fat diet was suppressed by feeding vegetable sprout powder.
Repeated-Dose Toxicity Study of Pediococcus pentosaceus MD1, an Anti-Helicobacter pyroli Activity Lactic Acid Bacteria Isolated from Kimchi, in Rats
Lee, Jae-Joon ; Lee, Yu-Mi ; Chang, Hae-Choon ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 975~982
DOI : 10.3746/jkfn.2007.36.8.975
The purpose of this study was to investigate repeated-dose toxicity in male and female rats orally administered with Pediococcus pentosaceus MD1, an anti-Helicobacter pyroli producing lactic acid bacteria isolated from kimchi. Sprague-Dawley rats were divided into 4 groups, 10 animals in each group. The test article was administered once daily by gavage to rats at dose levels of 0, 500, 1,000 and 2,000 mg/kg for 4 weeks. No test article-related deaths and clinical findings in both sexes of rats during the study period were resulted. In addition, no differences were found between control and treated groups in body weight changes, food intake consumption and water consumptions. Hematological parameters, serum biochemical analysis and any other findings did not also show any significant or dose-dependent alterations. There were no alterations in absolute and relative organ weights by the administration of Pediococcus pentosaceus MD1. These results suggest that no-observed-adverse-effect level (NOAEL) of Pediococcus pentosaceus MD1 is considered to be more than 2 g/kg in male and female rats.
Effect of Epigallocatechin Gallate on Inhibition of Cell Proliferation in MDA-MB-231 Human Breast Cancer Cells
Hong, Eun-Jung ; Kim, Woo-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 983~988
DOI : 10.3746/jkfn.2007.36.8.983
Epigallocatechin gallate (EGCG), a principal antioxidant derived from green tea, is one of the most extensively investigated chemopreventive phytochemicals. However, the effect of EGCG on proliferation in MDA-MB-231 breast cancer cell is not well known. We investigated the effect of EGCG on protein and mRNA expression related to cell proliferation in MDA-MB-231 human breast cancer cell lines. We cultured MDA-MB-231 cells in the presence of 0, 5, 10 and 20
of EGCG. EGCG significantly inhibited the cancer cell proliferation (p<0.05). In MDA-MB-231 huamn breast cancer cell, EGCG lowered
protein as well as mRNA expression. In addition, protein and mRNA expression of phosphorylated Akt and total Akt were significantly decreased (p<0.05). We suggest that EGCG inhibits cell proliferation through
and Akt cell signaling.
Inhibitory Effects of Sasa borealis Leaves Extracts on Carbohydrate Digestive Enzymes and Postprandial Hyperglycemia
Hwang, Ji-Young ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 989~994
DOI : 10.3746/jkfn.2007.36.8.989
This study was designed to investigate whether Sasa borealis leaves extracts (SLE) may inhibit yeast
activities and postprandial hyperglycemia in STZ-induced diabetic mice. Freeze-dried SLE was extracted with 70% methanol and followed by a sequential fractionation with dicholoromethan, ethylacetate, butanol, and water. Both ethylacetate and butanol fractions showed high inhibitory activities against the
of ethylacetate and butanol fractions against
were 0.54 and 0.63 mg/mL, respectively, indicating a greater inhibition effect than acarbose (0.68 mg/mL) (p<0.05). Likewise, the two fractions exhibited a smaller
, compared with acarbose (p<0.05). However, the yield of ethylacetate fraction of SLE was relatively small. Postprandial blood glucose testing of normal mice and STZ-induced diabetic mice by starch soln. loading (2 g/kg B.W.) showed that postprandial blood glucose level at 30, 60, and 120 min were markedly decreased by single oral administration of SLE butanol fraction (200 mg/kg B.W.) in both normal (p<0.0l) and diabetic mice (p<0.0l). Furthermore, the incremental area under the curve (AUC) was significantly lowered via SLE administration (5,745 versus 12,435
) in the diabetic mice (p<0.0l). The incremental AUC in normal mice corroborated the hypoglycemic effect of SLE (p<0.0l) found in the diabetic mice. These results suggest that SLE may delay carbohydrate digestion and thus glucose absorption. In addition, SLE may have the potential to prevent and treat diabetes via its ability on lowering postprandial hyperglycemia.
A Comparison of Dietary Behaviors According to Gender and Obesity Status of Middle School Students in Jeonju
Sung, Sun-Hwa ; Yu, Ok-Kyeong ; Son, Hee-Sook ; Cha, Youn-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 995~1009
DOI : 10.3746/jkfn.2007.36.8.995
The purpose of this study was to investigate the dietary habits, behaviors, and food consumption frequency according to gender and obesity level among middle school students in the Jeonju area. Subjects for the questionnaire were 450 middle school students (male 255, female 195) and were classified as either obese students (n=150 or non-obese students (n=299) by the obesity assessment method. The results were analyzed with SAS program (Version 9.1), and were as follows. 1. Dietary behaviors were significantly different in the rate of 'Skipping breakfast (p<0.05)', 'Duration of meal time (min) (p<0.05)' and 'Unbalanced diet (p<0.01)' between males and females. Dietary habits and behaviors also differed significantly for the rate of ‘Taste preferences (p<0.05)’, and 'Unbalanced diet (p<0.01)' between obese students and non-obese students. 2. Food consumption frequency per week was as follows. First, males were significantly higher than females in 'Instant noodle (p<0.05)', 'Milk (p<0.01)', and 'Soda pop (p<0.01)'; on the other hand females were significantly higher than males in 'Chocolate, Candy (p<0.01)'. Second, non-obese students were significantly higher than obese students in 'Instant noodle (p<0.05)', 'Hamburger, Pizza (p<0.05)', and 'Chocolate, Candy (p<001)'. Especially, non-obese male students were higher in 'Instant noodle (p<0.05)' and 'Hamburger, Pizza (p<0.05)'; non-obese female students were higher in 'Chocolate, Candy (p<0.01)'. In conclusion, an action program is needed to encourage healthful dietary behaviors, increased physical activity, and forming good lifelong habits.
Monitoring of Crude Fat and Trans Fatty Acids Contents of Take-Out Foods in Daejeon, Chungcheong Province
Kim, Yu-Mi ; Heo, Oak-Sun ; Lee, Ki-Taek ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1010~1014
DOI : 10.3746/jkfn.2007.36.8.1010
This study was designed to determine the trans fatty acid (tF A) contents of 41 take-out food items in Daejeon and Chungcheong Province. Total fatty acid composition and tFA contents of samples were determined by gas chromatography (GC) after fat extraction (Folch method). Maximum fat content among the observed samples was obtained from theater popcorn (13.74
38.09%) while minimum content was observed from the glutinous rice doughnut. 31
5.44%). The contents of tFA (g/100 g food) in toasts, glutinous rice doughnut and ggwabaegi (twisted doughnut sold in streets) ranged from 0.02 to 0.56 g while those in fried sweet potatostick (from highway resting place), fried squid and theater popcorn ranged from 0.05 to 3.08 g/100 g. As a result, most samples showed the tFA content as less than 1 g (g/100 g food) except one sample from theater popcorn which contained 3.08 g (g/100 g food) as tFA content.
Development and Food Component Characteristics of Canned Boiled Rainbow Trout
Kang, Kyung-Tae ; Kim, Hyung-Jun ; Lee, Take-Sang ; Kim, Hye-Suk ; Heu, Min-Soo ; Hwang, Na-Ae ; Ha, Jin-Hwan ; Ham, Joon-Sik ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1015~1021
DOI : 10.3746/jkfn.2007.36.8.1015
To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 mg/100 g for potassium, 271.3 mg/100 g for calcium, 40.3 mg/100 g for magnesium, 2.4 mg/100 g for ferrous and 244.3 mg/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), l8:1n-9 (20.6%), l8:2n-6 (17.3%) and 22:6n-3 (12.7%), respectively.
Improvement on the Quality and Functionality of Red Tanner Crab Cooking Drip Using Commercial Enzymes
Kang, Kyung-Tae ; Heu, Min-Soo ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1022~1030
DOI : 10.3746/jkfn.2007.36.8.1022
For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).
Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions
Lee, Myung-Hee ; Gu, Young-Ah ; Choi, Myung-Sook ; Kwon, Joong-Ho ; Kim, In-Sun ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1031~1037
DOI : 10.3746/jkfn.2007.36.8.1031
Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of protease that were analyzed, protease (KMF -G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF-G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 mg/g and the hydrolysate content was 11.707 mg/g. Based on the results, it was determined that the addition of 0.02% protease (KMF -G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.
Preparation and Characterization of Liquors Prepared with Styela clava and Styela plicata
Jung, Eun-Sil ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1038~1042
DOI : 10.3746/jkfn.2007.36.8.1038
Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors. Increasing the amount of SC and SP in liquors tended to decrease lightness and redness while increasing yellowness. In a sensory test, there was no significant difference between the liquors.
Quality Properties of Green Tea Prepared with Alkaline Ionized Water
Lee, Jung-Min ; Park, Soon-Rye ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1043~1047
DOI : 10.3746/jkfn.2007.36.8.1043
The physicochemical characteristics of green tea prepared by four kinds of alkaline ionized water (AIW; pH 8.57, 8.85, 9.23, and 10.06, respectively) were evaluated. Green tea was made by soaking commercial green tea leaves in AIW at
for 10 min (1.0 g/100 mL). Total phenol contents, total flavonol contents, and ascorbic acid contents of green tea decreased with increasing pH of AIW. Increasing pH of AIW tended to decrease lightness (L) and redness (a) of green tea but increase yellowness (b) in Hunter color values. The amount of epicatechins and radical scavenging activity of green tea also decreased with increasing pH of AIW, while caffeine was not significantly affected. Tyrosinase inhibition activity was the highest in AIW of pH 8.85.
Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders
Lee, Soo-Jung ; Shin, Jung-Hye ; Choi, Duck-Joo ; Kwen, O-Chen ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1048~1054
DOI : 10.3746/jkfn.2007.36.8.1048
The quality characteristics of cookies, prepared with the freeze dried fresh garlic (FGP) and steamed (
, 20 min) garlic (SGP) powders, were investigated. The cookie samples in the present study were made by adding the garlic powders at different levels (0, 0.5, 1, 2, 4, and 6%). The highest spread ratio,
, were obtained by mixing 6% FGP and 0.5% SGP with the cookies. Among the surface color of the cookies, the L-value decreased with increasing garlic powder contents compared to that of the control group, but the difference in the surface color among the kinds of garlic powders was insignificant. Although increases in the garlic powder content resulted in no noticeable difference among the a-value of the test group, the b-value was decreased significantly, particularly with increasing SGP contents. Hardness was also increased along with the garlic powder contents and was highest at its 2% content. When viewed from the sensor properties, the measured color tended to become brown at the garlic powder contents greater than 2%. The surface crack of the cookies also increased as the SGP content increased. Its garlic taste and flavor were slightly low at SGP added with 6% garlic powder content than FGP. The overall acceptability was higher in
added test samples than those in control group sample; it was highest for 1%, 2% and 0.5%, in decreasing order. In the sensor evaluation, the overall acceptability of the cookies was considerably different in the comparison of FGP added cookies with SGP added ones. Therefore, the optimal ratio investigated for making the garlic added cookies was shown to be 1 %, and its acceptability was relatively high for SGP added cookies.
Effects of Gamma Irradiation on Color Changes and Antioxidative Activities of Caesalpinia sappan L.
Kwon, Hyung-Jun ; Jung, U-Hee ; Park, Hae-Ran ; Shin, Dong-Hwa ; Jo, Sung-Kee ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1055~1061
DOI : 10.3746/jkfn.2007.36.8.1055
Caesalpinia sappan L. is an indeciduous tree distributed in China, India, Miyanmar and Vietnam. Its heartwood has long been used in oriental folk medicines to treat diseases. In this study, antioxidative activities of Caesalpinia sappan L. and the effect of gamma irradiation on its chemical and biological properties were investigated. The ethyl acetate fraction (EtOAc fr.) of Caesalpinia sappan L. was irradiated with 100 kGy of gamma ray. The dark red color of EtOAc fr. was significantly (p<0.05) removed by irradiation (Hunter L and b values increased and a value decreased). The total phenolic content of EtOAc fr. was 865 mg/g and it was increased to 1195 mg/g by gamma irradiation. DPPH radical and superoxide anion radical scavenging activities and lipid peroxidation inhibitory activity of EtOAc fr. were very high and its activities were also increased by gamma irradiation. EtOAc fr. also inhibited the irradiation-induced DNA damage of lymphocyte as determined by comet assay. In conclusion, EtOAc fr. of Caesalpinia sappan L. extract showed high antioxidative activities in vitro. Furthermore, gamma irradiation on EtOAc fr. ameliorated the color and antioxidative properties. Therefore, it can be suggested that Caesalpinia sappan L. may be a good material for antioxidant function and gamma irradiation may be applied for the improvement of chemical and biological properties of Caesalpinia sappan L.
Optimization of Extraction Conditions for Functional Components of Roasted Pleurotus eryngii by Microwave-Assisted Extraction
Lee, Myung-Hee ; Yoon, Sung-Ran ; Jo, Deok-Jo ; Kim, Hyun-Ku ; Lee, Gee-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1062~1069
DOI : 10.3746/jkfn.2007.36.8.1062
Response surface methodology was employed to optimize extraction conditions for finding the maximizing the functional properties of roasted Pleurotus eryngii. Based on the central composite design, independent variables were ethanol concentration (
), extraction time (
min) and microwave power (
W). Soluble solid content, electron donating ability and nitrite-scavenging ability were mainly affected by ethanol concentration, but ACE inhibition activity was largely affected by extraction time. The optimum ranges of extraction conditions resulting from superimposing the response surface were predicted to be ethanol concentration (
), extraction time (
min) and microwave power (
W). Total protein and total phenolic compound content of optimal extracts were 45.80 mg/g and 7.42 mg/g, respectively. In phenolic compounds of roasted Pleurotus eryngii extracts, protocatechuic acid was the highest concentration at 1226.32
, followed by salicylic acid, catechin, p-hydroxybenzoic acid, caffeic acid, coumaric acid and hesperidin.
Quality Characteristics of Cookies Fortified with Soymilk Cake Fermented by Bacillus subtilis GT-D
Ryu, Mi-Jin ; Kim, Hyuk-Il ; Lee, Sam-Pin ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1070~1076
DOI : 10.3746/jkfn.2007.36.8.1070
Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.
Characteristics of Pichia anomala K15 Producing Killer Toxin Isolated from Traditional Nuruk
Jung, Hee-Kyoung ; Park, Chi-Duck ; Lee, Gee-Dong ; Park, Seung-Chun ; Park, Hwan-Hee ; Hong, Joo-Heon ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1077~1082
DOI : 10.3746/jkfn.2007.36.8.1077
In this study, killer yeasts were isolated from traditional Nuruk to improve storage and suppress contaminant in food industry. Among killer yeasts, yeast K15 showed strong killer toxin activity and inhibited growth of Salmonella Typhimurium and Vibrio parahaemolyticus. Killer yeast K15 was identified with Pichia anomala by the Microlog TM 4.0 identification system and homology of the ITS sequence. Killer toxin generated from P. anomala K15 was inactivated by pronase E and suggested to be a protein. Therefore killer toxin of P. anomala K15 was thought to be safe in human such as bacteriocin. P. anomala K15 was sufficient for growth in 50% glucose and could be used to prevent contaminant in initial stages of alcohol beverage fermentation.
Preference of Elementary School Students Compared by Dietitians' Perception in School Lunch Program
Bae, Moon-Hee ; Seo, Sun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1083~1093
DOI : 10.3746/jkfn.2007.36.8.1083
The purpose of this study was to investigate the difference between students' beverage preference and dietitians' perception in elementary school lunch program. This study was conducted in three phases: (1) questionnaire development and survey administration to elementary school students (2) survey administration to dietitians who were in charge of the elementary school food service, and (3) comparison of beverage preferences between elementary school students and dietitians. In phase I, 703 elementary school students in Seoul were surveyed from July 11 to July 19. In Phase II, 100 school food service dietitians in Seoul participated by mail survey from September 15 to October 30, 2006. Based on the results, elementary school students tended to show a neutral milk preference (mean=3.04), whereas dietitians perceived that elementary school students had lower milk preference (mean=2.67). Also dietitians perceived higher yogurt preference (mean=4.27) than the real elementary school students' preference (mean=4.02). T-test results showed the gender difference on milk and yogurt preference. Male students had higher milk preference (t=4.912, p<0.001) and yogurt preference (t=3.621, p<0.001) than female students. Elementary school students showed high fruit juice preference (mean=4.34); however, dietitians perceived lower fruit juice preference of students (mean=3.92). There was no gender difference on fruit juice preference. Though elementary school students had higher fruit juice preference, the frequency of fruit juice served in school lunch was quite low. Over half of the dietitians reported that they served fruit juice less than once a semester. The results of this study indicated the existence of distinctive difference between students' fruit juice preference and school lunch menu offerings.
Influence of Vibration on Freezing and Fermentation of Watery Kimchi
Kim, Gi-Nahm ; Han, Sang-Bo ; Kim, Eun-Jeong ; Lee, Dong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 36, issue 8, 2007, Pages 1094~1097
DOI : 10.3746/jkfn.2007.36.8.1094
Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and
in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at
accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.