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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 37, Issue 12 - Dec 2008
Volume 37, Issue 11 - Nov 2008
Volume 37, Issue 10 - Oct 2008
Volume 37, Issue 9 - Sep 2008
Volume 37, Issue 8 - Aug 2008
Volume 37, Issue 7 - Jul 2008
Volume 37, Issue 6 - Jun 2008
Volume 37, Issue 5 - May 2008
Volume 37, Issue 4 - Apr 2008
Volume 37, Issue 3 - Mar 2008
Volume 37, Issue 2 - Feb 2008
Volume 37, Issue 1 - Jan 2008
Selecting the target year
Antioxidative, Antimutagenic, and Cytotoxic Activities of Ethanol Extracts from Cornus officianalis
Jeon, Yeon-Hee ; Kim, Mi-Hyun ; Kim, Mee-Ra ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 1~7
DOI : 10.3746/jkfn.2008.37.1.1
The antioxidative, antimutagenic and cytotoxic activities of ethanol extract from Cornus officianalis have been studied. The antioxidant activity of the ethanol extract was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The inhibition effects on the mutagenicity in Salmonella Typhimurium TA100 were evaluated by Ames test and cancer cell inhibitory effects in Hep3B cell and HeLa cell were tested by MTT assay. Cornus officianalis had an important free radical-scavenging activity towards the DPPH radical. At a concentration of 500 ppm, the DPPH radical-scavenging activity of Cornus officianalis was similar to that of L-ascorbic acid. None of the extracts produced a mutagenic effect on S. Typhimurium TA100. The ethanol extract from Cornus officianalis showed about 77% of inhibition at 500 ppm on the mutagenicity induced by 4-nitroquinoline-1-oxide. The extract from Cornus officianalis showed strong cytotoxicity against Hep3B and HeLa cells, with inhibition of 83 and 78% at a dose of
/plate, respectively. Moreover, the ethanol extracts had 34.33 mg H.E/g of polyphenols and 5.67 mg Q.E/g of flavonoids, respectively. Therefore, the present study showed antioxidative, antimutagenic and anticancer potential of the ethanol extract from Cornus officianalis.
Inhibitory Effect of the Hexane Extract of Saussurea lappa on the Growth of LNCaP Human Prostate Cancer Cells
Park, So-Young ; Kim, Eun-Ji ; Lim, Do-Young ; Kim, Jong-Sang ; Lim, Soon-Sung ; Shin, Hyun-Kyung ; Yoon Park, Jung-Han ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 8~15
DOI : 10.3746/jkfn.2008.37.1.8
Saussurea lappa (SL) has been used to reduce abdominal pain and tenesmus in traditional oriental medicine. SL and major compounds of SL, sesquiterpene lactones, have been suggested to possess various biological effects, including anti-tumor, anti-ulcer, anti-inflammatory, anti-viral and cardiotonic activities. Recently, it has been reported that ethanol extracts from roots of SL have antiproliferative effects on gastric cancer cells. To explore the possibility that SL has chemopreventive effects on prostate cancer, we examined whether the hexane extract of SL (HESL) inhibits the growth of LNCaP human prostate cancer cells. Cells were incubated with various concentrations (
mg/L) of HESL in DMEM/F12 containing 5% charcoal stripped fetal bovine serum. HESL substantially decreased viable cell numbers and induced apoptosis of LNCaP cells in dose-dependent manners. HESL increased the levels of cleaved caspase-8, -9, -7 and -3, and poly (ADP-ribose) polymerase. HESL increased the levels of the pro-apoptotic Bak and truncated-Bid proteins whereas it had no effect on the anti-apoptotic Bcl-2, Bcl-xL, or Mcl-1. The present results indicate that HESL inhibits the growth of human prostate cancer cells by inducing apoptosis, which involves the activation of the caspase cascades.
Effects of Asparagus cochinchinensis (Lour.) Merr. on the Stimulation of Osteoblast Differentiation and Inhibition of Osteoclast Generation
Lee, Seung-Youn ; Kim, Si-Na ; Kim, Jong-Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 16~19
DOI : 10.3746/jkfn.2008.37.1.16
Bone mass in adults decreases with age because of the imbalance between the rate of bone formation and resorption. We performed this study to investigate whether Asparagus cochinchinensis (Lour.) Merr. (ACAE) plays a role in osteoblasts differentiation and osteoclasts formation. Ethanol extract of ACAE showed increase in the differentiation and alkaline phosphatase activity of osteoblasts. Also, it decreased the number of tartrate-resistant acid phosphatase (TRAP)-positive multinucleated cells (OCLs) and TRAP activity. Therefore, ACAE has the potential to prevent bone-related diseases such as osteoporosis by increasing the differentiation of osteoblasts and reducing both the number and activity of osteoclasts.
Antioxidative Effects of Skinned Mugwort (Artemisia vulgaris L.) Extracts on UV-Irradiated Hairless Mouse Skin
Park, Si-Hyang ; Cho, Duck-Moon ; Choi, Byeong-Dae ; Choi, Yeung-Joon ; Choi, Jin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 20~26
DOI : 10.3746/jkfn.2008.37.1.20
This study investigated the antioxidative effect of mugwort (Artemisia vulgaris L.) extracts in hairless mouse skin from oxidative stress induced by UV-irradiation. After topical application on hairless mouse back with basic skin lotion group (control), ascorbic acid group (AA-0.5%, AA-1.0%, AA-2.0%, and AA-5.0%), and mugwort extract group (ME-0.5%, ME-1.0%, ME-2.0%, and ME-5.0%), the animals were irradiated to increasing doses of UVB (60
mJ) for 4 weeks. Hydrogen peroxide of hairless mouse skin homogenate significantly decreased in 2% (p<0.05) and 5% (p<0.05) of ME and AA groups. Hydroxyl radicals were decreased significantly in both of 2% and 5% ME groups as compared to AA groups (p<0.05). Oxidative stress levels deduced by oxidized protein contents were greatly decreased (
) in all ME treatment groups, while only at 2% of AA treatment group. Lipid peroxide contents were greatly inhibited in all ME and AA treatment groups (p<0.01). Application of ME significantly increased catalase activity, over 25% in all mugwort and AA groups. Glutathione peroxidase activities were increased up to
in 2.0% and 5% ME groups, whereas it increased in all AA groups. These results suggested that mugwort extract was more effective than that of ascorbic acid in protecting hairless mouse skin from photo-irradiation, and can be used as an potential anti-aging cosmetic ingredients.
Angiotensin Converting Enzyme Inhibition and Antihypertensive Effects of Phyllostachys pubescens Culm Extracts in Spontaneously Hypertensive Rats
Kim, Jung-Suk ; Kim, Mi-Jeong ; Park, Min-Hee ; Ryu, Bog-Mi ; Moon, Gap-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 27~34
DOI : 10.3746/jkfn.2008.37.1.27
This study investigated the anti-hypertensive effect of Phyllostachys pubescens culm extract (PCE) by examining its effects on renal angiotensin-converting enzyme (ACE) inhibition and blood pressure using the spontaneously hypertensive rat (SHR) system. Systolic blood pressure (SBP) and diastolic blood pressure (DBP) were measured weekly for 8 weeks. Also, total antioxidant capacity and protein oxidation of tissues were examined by plasma Trolox Equivalent Antioxidant Capacity assay (TEAC) and hepatic protein carbonyl values, respectively. Twenty male SHR were randomly divided into four groups: PCE50, PCE100, and PCE500 (50, 100, and 500 mg of PCE per kilogram bodyweight daily, respectively), and control group. At week 2, the SBP in all PCE groups appeared to be significantly lower than the control (p<0.05), whereas the DBP were not different until week 4 (p<0.05). At week 8, SBP in the PCE500 was lower by 20% than the control. PCE groups considerably suppressed ACE dose-dependently compared with the control. Plasma TEAC and hepatic protein carbonyl values indicated increased antioxidative activity due to the PCE feed. No adverse effect was observed on the liver of SHR as there was no difference for the GOT and GPT values among the groups. Results of this study suggest that ACE inhibition may be one possible mechanism for the blood pressure lowering effect of PCE; thus, long term consumption of PCE may be beneficial in preventing high blood pressure along with the increased antioxidative status.
The Effects of Chungkookjang Biopolymer on Blood Glucose and Serum Lipid Lowering in Streptozotocin-Induced Diabetic Rats
Kim, Seong-Ho ; Jung, So-Hyoung ; Kim, In-Ho ; Lee, Yu-Soon ; Lee, Jin-Man ; Kim, Jong-Guk ; Lee, Myung-Chul ; Choi, Mi-Ja ; Kim, Duk-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 35~41
DOI : 10.3746/jkfn.2008.37.1.35
The purpose of this study was to investigate the effects of Chungkookjang viscous biopolymer supplementation on blood glucose and serum lipid-lowering in Streptozotocin (STZ)-induced diabetic rats. The rats were divided into three experimental groups; a normal group (N), diabetic control group (D), and a diabetic group with the supplementation of Chungkookjang viscous biopolymer (DCB). The groups were given experimental diets for four weeks. The normal group (C) was fed a casein-based diet, and the Chungkookjang viscous biopolymer group (DCB) received 3% biopolymer added to the casein-based diet. In the diabetic group (D), food intake increased significantly, but weight gain decreased significantly. The food efficiency ratio was significantly lower in the diabetic group. Liver weight increased significantly in the D group as compared to the N group. However, the DCB group showed a significant decrease in liver weight when compared to the D group. Blood glucose decreased significantly in the DCB group after receiving the experimental diet for four weeks, as compared to the diabetic control (p<0.05). Serum triglyceride levels were significantly lower in the DCB group than in the D group, whereas HDL-cholesterol levels were significantly higher (p<0.05). Total cholesterol was decreased in DCB group, but there were no significant differences. Also, LDL-cholesterol level was not significantly different among the experimental groups. Hepatic triglyceride and cholesterol were lower in the DCB group with no significant differences among groups. These results indicate that dietary supplementation of Chungkookjang viscous biopolymer improved glucose lowering and lipid metabolism in diabetic rats.
[ α ]-Amylase Inhibitory Activity of Flower and Leaf Extracts from Buckwheat (Fagopyrum esculentum)
Lee, Myung-Heon ; Lee, Jung-Sun ; Yang, Hee-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 42~47
DOI : 10.3746/jkfn.2008.37.1.42
Prevention of postprandial hyperglycemia is important, as it is implicated in the development of macro- and microvascular complications associated with diabetes. An inhibitor of
-amylase which acts in the first step of carbohydrate digestion, is expected to be a suppressor of postprandial hyperglycemia. This study investigated the porcine pancreatic
-amylase inhibitory activity of the extracts from buckwheat (Fagopyrum esculentum) flower, leaf, stem and grain. Flower, leaf, stem and grain of buckwheat were extracted by water and ethanol (40%, 70%, 100%), respectively. Flower and leaf extracts were more effective
-amylase inhibitors than stem and grain extracts in all tested solutions. Ethanol extracts were more effective than water extracts or powders on the
-amylase inhibitory activities. At concentrations of
(w/w, starch basis), the flower extracts of 40%, 70% and 100% ethanol lowered the enzyme activity by about 90% and the results were similar to the values of acarbose. At the same concentrations, the leaf extracts of 100% ethanol lowered the enzyme activity by about 90%. These results suggest that buckwheat flower and leaf ethanol extracts may delay carbohydrate digestion and lower postprandial hyperglycemia.
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam
Jin, Tie-Yan ; Heo, Seong-Il ; Lee, Wan-Gyu ; Lee, In-Sook ; Wang, Myeong-Hyoen ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 48~52
DOI : 10.3746/jkfn.2008.37.1.48
The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.
Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts
Lee, Kang-Deok ; Choi, Cha-Ran ; Cho, Jeong-Yong ; Kim, Hag-Lyeol ; Ham, Kyung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 53~59
DOI : 10.3746/jkfn.2008.37.1.53
Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.
Chemical Properties of Barley Leaf Using Different Drying Methods
Park, Soo-Jin ; Joung, Yong-Myeon ; Choi, Mi-Kyeong ; Kim, Yang-Kil ; Kim, Jung-Gon ; Kim, Kyong-Ho ; Kang, Myung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 60~65
DOI : 10.3746/jkfn.2008.37.1.60
Chemical properties of barley leaf were investigated using different drying methods. Moisture contents of barley leaf were 75.22%, 7.54%, 2.57%, 6.74% and 8.91% for samples dried using raw, hot-air dryer, freeze dryer, shade dryer, vacuum freeze dryer and microwave dryer, respectively. Mineral contents were high Ca, Mg, Na, P, and K in barley leaf regardless of drying methods. Organic acid contents were oxalic acid, acetic acid, citric acid and fumaric acid with no differences between drying methods. Contents of vitamin C were 142.56 mg%, 629.23 mg%, 598.48 mg%, 657.62 mg% and 724.34 mg% for samples using raw, hot-air dryer, freeze dryer, shade dryer, vacuum freeze dryer and microwave dryer, respectively. Chlorophyll contents of barley leaf dried by hot-air dryer and shade dryer were higher than in that of freeze dryer and microwaves dryer. b-values were lower in freeze dryer than in that of other dried methods.
Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology
Shin, Gyoung-Ah ; Lee, Go-Eun ; Oh, Young-Hwan ; Noh, Jung-Eun ; Yoon, Sung-Ran ; Lee, Jeong-Eun ; Kim, Gui-Ran ; Jeon, Eun-Ju ; Chung, Hun-Sik ; Kim, Jeong-Sook ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 66~71
DOI : 10.3746/jkfn.2008.37.1.66
This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were
. Vitamin C level was maximal at
and 2.68 min. Electron donating ability showed the highest values at
and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were
Comparative Properties of Red Ginseng Prepared with Different Cultivation Years of Fresh Ginseng Produced in Punggi Region
Kwon, Joong-Ho ; Kim, Kyo-Youn ; Kwon, Young-Ju ; Kim, Mi-Yeung ; Yoon, Sung-Ran ; Chung, Hun-Sik ; Lee, Ki-Teak ; Cho, Soon-Heang ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 72~75
DOI : 10.3746/jkfn.2008.37.1.72
Quality properties of red ginseng prepared with different cultivation years of fresh ginseng produced in Punggi region were investigated. Fresh ginseng cultivated for 4, 5, or 6 years was steamed for 3.5 hr and dried for 24 hr at
and subsequently for
under commercial conditions. Compared to 6 years-old roots, the five years-old roots showed similar or some lower quality properties in terms of color, appearance, diameter, and inside quality, but higher ones in length and yield of prepared red ginseng. In particular, the levels of ginsenoside
, which are known as specific components in red ginseng, were the highest in 5 years-old roots. The result shows that fresh ginseng of 5 years-old roots produced in Punggi region can be utilized as a raw material for the manufacture of high-quality red ginseng.
Effect of Citrus junos Peel on the Quality and Antioxidant Activity of Traditional Rice Wine, Jinyangju
Jin, Tie-Yan ; Wang, Myeong-Hyeon ; Yin, Yu ; Eun, Jong-Bang ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 76~82
DOI : 10.3746/jkfn.2008.37.1.76
The quality and antioxidant activity properties of Jinyangju, Korean traditional rice wine made with different additions of Citrus junos peel (0, 10, 20, 30, and 40%) were investigated. The pH and the total sugar content of the Jinyangju decreased, whereas the total acidity and alcohol content increased with greater additions of Citrus junos peel. The color L-value increased and the color a- and b-values decreased with increasing amounts of Citrus junos peel. The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity increased with the addition of Citrus junos peel. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall favorite were 4.2, 4.9, 5.6, 5.0, and 3.9, respectively, with the addition of 20% Citrus junos peel.
Oxidation Stability of Lavers Made with Garlic-Salt and Their Characteristics during Storage
Jeon, Ye-Sook ; Park, Soo-Jin ; Choi, Mi-Kyeong ; Kang, Myung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 83~89
DOI : 10.3746/jkfn.2008.37.1.83
In order to evaluate the oxidation stability, chemical compounds, and sensory for the garlic-salt laver, we prepared the garlic-salt laver added with different levels of salt and garlic power. The lipid per oxidation of garlic-salt laver was monitored by measuring the formation of 2-thiobarbituric acid reactive substances (TBARS). In addition, the general chemical compounds of laver with garlic-salt were determined by moisture, crude lipid ash, and protein. The major tocopherol compounds of laver with garlic-salt were measured using HPLC system. The contents of
-tocopherol decreased with time, in contrast to
-tocopherol which increased with time. The lipid profiles of laver with garlic-salt were high in linoleic acid although they did not change with time. Formation of TBARS of laver increased in control but did not increase in laver with garlic-salt. After 12 weeks, laver with 33% garlic-salt showed strong inhibition effect on TBARS formation. The sensory evaluation of laver with garlic-salt were tested. The results seem to indicate that laver with 33% garlic-salt can be used as a good ratio.
Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage
Lee, Kyong-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 90~96
DOI : 10.3746/jkfn.2008.37.1.90
To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone (
ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were
CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were
CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.
Preparation of Snack Using Residues of Fish Gomtang
Heu, Min-Soo ; Park, Shin-Ho ; Kim, Hye-Suk ; Jee, Seung-Joon ; Kim, Hyung-Jun ; Han, Byung-Wook ; Ha, Jin-Hwan ; Kim, Jeong-Gyun ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 97~102
DOI : 10.3746/jkfn.2008.37.1.97
For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen, water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues.
Quality Characteristics of Abalone Porridge with Viscera
Lee, Kyung-A ; Shin, Eun-Su ; Lee, Hye-Kyung ; Kim, Mi-Jung ; Kim, Koth-Bong-Woo-Ri ; Byun, Myung-Woo ; Lee, Ju-Woon ; Kim, Jae-Hun ; Ahn, Dong-Hyun ; Lyu, Eun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 103~108
DOI : 10.3746/jkfn.2008.37.1.103
To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice, or ground rice. pH of the porridge with half and ground rice decreased with increasing amounts of the viscera. TBARS value increased with increasing size of rice and increased with increasing amount of the viscera in the porridge with round and ground rice. Yellowness of the porridge increased significantly by the addition of the viscra. Among the four textural properties, consistency and firmness increased with increasing size of rice; in contrast, viscosity and cohesivness decreased with increasing size of rice. However, textural properties of the porridge were not significantly different by the addition of the viscera. In the sensory evaluation, sensory scores of the porridge with round and half rice were higher than with round rice for texture, taste and total. In conclusion, concerning overall sensory evaluation, round rice porridge with 2% viscera, half rice porridge with 3% viscera and ground rice porridge with 4% viscera showed the best results, implying that developing functional abalone porridge using the viscera may be worthy.
Preparation and Characteristics of Bread by Medicinal Herb Composites with Immunostimulating Activity
Kim, Hee-Suk ; Kang, Jin-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 109~116
DOI : 10.3746/jkfn.2008.37.1.109
In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.
Protein and Amino Acid Composition of Domestic Potato Cultivars
Kwon, Oh-Yun ; Kim, Mi-Yeon ; Son, Chan-Wok ; Liu, Xi-Wen ; Kim, Hyoung-Chin ; Yoon, Won-Kee ; Kim, Hwan-Mook ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 117~123
DOI : 10.3746/jkfn.2008.37.1.117
The protein profiles of domestic potato cultivars were evaluated for total protein determination, amino acid composition, SDS-PAGE analysis and scanning densitometry. There were statistically significant differences in the levels of amino acids among potato cultivars. Total nitrogen amount was also significantly different among cultivars, ranging from 1.27 to 1.64%. SDS-PAGE analysis showed that there were significant differences in the content of major potato proteins such as papatin (40 kDa), trypsin inhibitor (20 kDa) and protease inhibitor (15 kDa) among cultivars (p<0.05). The amount of papatin among cultivars with a range of 22.16 to 25.81 mg/g d.w. was higher in Jopung, Shepody and Superior, whereas the amount of protease inhibitors including 15 kDa and 20 kDa was the highest in Jopung (37.0%). The Shepody contains the highest amount of papatin (25.8%) and the lowest of trypsin inhibitor (5.22%). Thus, it is suggested that Shepody is the most desirable cultivar for better nutrition based on the protein profile.
Composition and Quantitative Analysis of Stilbenoids in Mulberry (Morus alba L.) Leaves and Fruits with DAD/UV HPLC
Kim, Ji-Sun ; Ha, Tae-Youl ; Ahn, Ji-Yun ; Kim, Hyun-Ku ; Kim, Sun-A ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 1, 2008, Pages 124~128
DOI : 10.3746/jkfn.2008.37.1.124
This study was aimed to analyze the composition and to quantify the contents of stilbenoids in the leaves and fruits of Morus alba L. using high performance liquid chromatography with phodtodiode array detector and UV detector. Optimal wavelength for the detection of various stilbenoids such as resveratrol, piceatannol, rhapontigenin, astringin, pterostilbene, piceid, rhaponticin and vitisin A was screened by DAD detector and set to 308 nm. Seven kinds of stilbenoids except vitisin A were identified in fruits, while 5 kinds of stilbenoids in leaves. Total stilbenoids contents were
mg/100 g d.w. in fruits and
mg/100 g d.w in leaves. Stilbenoids contents in fruits were 3 times higher than those in leaves. Rhaponticin was the most profound stilbene, analyzed to
mg/100 g d.w. (63.8% of total stilbenoids) in fruits and
mg/100 g d.w. (52.5% of total stilbenoids) in leaves. Astringin and piceatannol were only detected in fruits and vitisin A was not detected. Contents of piceid and rhaponticin were higher than those of aglycone forms, rhapontigenin and resveratrol.