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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
Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng
Park, Nan-Young ; Seong, Jong-Hwon ; Choi, Myung-Sook ; Moon, Kwang-Deog ; Kwon, Joong-Ho ; Jeong, Yong-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 261~268
DOI : 10.3746/jkfn.2008.37.3.261
To utilize Cheonggukjang as a raw material of diverse foods, the quality characteristics of Cheonggukjang and its processed food were compared. Cheonggukjang (CGJ), red ginseng Cheonggukjang (RCJ), and red ginseng Cheonggukjang hydrolysate (RCH) were powdered, and their quality and functional characteristics were examined. The result showed that in regard to general components, carbohydrate content of RCJ was higher than other samples while crude protein content was lower. Free amino acid content of RCH was 2,157.16 mg%, which was approximately 2 times higher than CGJ, and the content of essential amino acid was 812.18 mg%, which was the highest. The result of SDS-electrophoresis pattern showed that CGJ and RCJ showed a molecular weight smaller than 33 kDa, and RCH showed a smaller than 17 kDa low molecular weight, confirming the hydrolysis to small molecular weight. Among the samples, free radical scavenging activity, superoxide radical scavenging activity, and ACE inhibitory activity did not show a significant difference; nonetheless, RCH showed the highest activity while CGJ showed the highest fibrinolytic activity of 111.38 unit. In addition, in sensory evaluation, the peculiar bitter taste of red ginseng could be detected while the overall acceptability was improved. Based on the above results, in comparison with CGJ, as for RCJ and RCH, their function was strengthened and unpleasant odor was reduced, and thus it is anticipated that they could be used as a raw material of diverse foods.
Antioxidant Activities and Induction of Apoptosis by Methanol Extracts from Avocado
Lee, Sung-Gyu ; Yu, Mi-Hee ; Lee, Sam-Pin ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 269~275
DOI : 10.3746/jkfn.2008.37.3.269
The avocado is a widely grown and consumed fruit that is high in nutrients and low in calories, sodium, and fats. In this study, antioxidant activities and induction of apoptosis by methanol extracts from sarcocarp, seed and peel of avocado were investigated in vitro. Contents of total polyphenols in methanol extracts from sarcocarp, seed and peel were 13.89, 137.12 and
respectively. Radical-scavenging activities of the methanol extracts were examined by using
-picrylhydrazyl (DPPH) radicals and 2,2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay. The methanol extracts from the peel of avocado showed higher scavenging activities against DPPH, ABTS than those from sarcocarp and seed. Apoptosis in MDA-MB-231 cells mediated by the methanol extracts of avocado was associated with the increase of activation of caspase-3 and caspase-3 target protein, PARP. Therefore, with more researches on identification and action mechanism of active compounds, the methanol extracts from peel and seed of avocado is expected to be a natural source for the developments of functional food and medical agents to prevent human breast cancer.
Screening of Biological Activities of Extracts from Rhododendron mucronulatum Turcz. Flowers
Cho, Young-Je ; Ju, In-Sik ; Chun, Sung-Sook ; An, Bong-Jeun ; Kim, Jeung-Hoan ; Kim, Myung-Uk ; Kwon, Oh-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 276~281
DOI : 10.3746/jkfn.2008.37.3.276
Extracts from Rododendron mucronulatum Turcz. flowers were tested for antioxidant and their inhibitory activities of
-glucosidase and angiotensin converting enzyme (ACE). Total contents of phenolics were found as
(60% EtOH extract) and
(water extract). Electron donation ability (EDA), ABTS [2,2azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical decolorization, Antioxidant protection factor (PF) and thiobarbituric acid reactive substance (TBARs) were measured for the antioxidative activity of the extracts from Rododendron mucronulatum Turcz. flowers. The water extract were determined as 97.5% at ethanol extract showed 83.2% and 60% EtOH extract were 89.7% in EDA. The water extract showed higher antioxidant activity than 60% EtOH extract when evaluated by ABTS radical decolorization and antioxidant PF. The TBARS of water extracts and 60% EtOH extracts were shown as
, respectively, and were lower than control. ACE inhibitory activity in water extract (67.6% inhibition) was higher than that of 60% EtOH extract (46.7% inhibition) at
. Water extracts had higher inhibitory activities on
-glucosidase than 60% EtOH extracts. The result suggests that the water extract from Rododendron mucronulatum Turcz. flowers will be useful as natural antioxidants and functional foods.
Physiological Activities of Gardeniae Fructus Extracts by Microwave-Assisted Extraction as Affected by Solvents
Jeong, Hyun-Jin ; Kim, Sun-A ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 282~287
DOI : 10.3746/jkfn.2008.37.3.282
Gardeniae Fructus (GF) is a fruit of Gardenia jasminoides Ellis (Rubiaceae) which has been used in traditional medicine. It contains not only geniposide but also resveratrol, a kind of stilbene as a natural antioxidant. In this study, we investigated physiological activities of GF extracts by measuring electron donating ability (EDA), nitrite scavenging ability (NSA), super oxide dismutase (SOD)-like activity and inhibitory effect of tyrosinase activity (ITA). As a solvent, it was extracted with water, 50 and 100% ethanol using microwave. At the concentration of 6 mg/mL, EDA was the highest at 50% ethanol extract but the lowest at 100% ethanol extract,
respectively. NSA showed the strongest activity at 50% ethanol extract like EDA (6 mg/mL:
). ITAs were below 20% in all samples and their activities reduced according to increasing concentration. Likewise, SOD-like activities decreased with increasing concentration of extracts in all samples. In conclusion, GF extracts showed low SOD-like activities and ITAs but EDAs and NSAs were fairly high; especially EDA of 50% ethanol extract (6 mg/mL) was high as those of 0.1 and 1% L-ascorbic acid. Therefore the results suggest that GF extracts may be useful as potential sources of natural antioxidants.
Effect of Growth Inhibition and Quinone Reductase Activity Stimulation of Makgeoly Fractions in Various Cancer Cells
Shin, Mi-Ok ; Kang, Dae-Yeon ; Kim, Mi-Hyang ; Bae, Song-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 288~293
DOI : 10.3746/jkfn.2008.37.3.288
In this study, we investigated the anticancer activity of Makgeoly (MG). MG was fractionated into four fractions by using solvent partition method, affording hexane (MGH), methanol (MGM), butanol (MGB) and aquous (MGA) soluble fractions. We determined the cytotoxicity of these four fractions in four kinds of cancer cell lines, such as HepG2, MCF-7, B16-F10 and HT29 by MTT assay. Among the various fractions, the MGM showed the strongest cytotoxic effects on all cancer cell lines. The morphological changes such as membrane shrinking and blebbing of cells were also observed by MGM treatment in HepG2 cell. In addition, we observed quinone reductase (QR) activity stimulating effects in all fraction layers of MG on HepG2 cells. QR activity increased approximately 2.6 and 2.1 times in MGM and MGH treated HepG2 cell at
, respectively, compared to that in control value. Although further studies are needed, the present work could suggest that the fin of MG has a potential to be used as a chemopreventive agent against cancer.
Protection and Detoxification Effects of Oriental Herb Extract Mixture on TCDD-Induced Oxidative Stress
Hwang, Jin-Kook ; Lee, Kyung-Jin ; Yang, Hee-Jin ; Park, Ki-Moon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 294~301
DOI : 10.3746/jkfn.2008.37.3.294
This study was carried out to investigate the protective effects and detoxification of oriental herb extracts mixture (Saururus chinensis, Taraxacum platycarpum, Ulmus macrocarpa, Glycyrrhiza glabra, Rhynchosia nulubilis) on TCDD-induced oxidative stress. Thirty five male rats were divided into 5 groups: normal control group received saline; vehicle control group received DMSO and acetone; only TCDD-treated group received multiple intraperitoneal injection of TCDD (
) and saline; post-treated group of OHEM (400 mg/kg/day) received oral administration for 5 weeks after TCDD treatment; and pre-treated group of OHEM (400 mg/kg/day) received oral administration for 6 weeks from 1 week before TCDD treatment. The elevated serum activities of alanine transaminase (AST), aspartate transaminase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH) and atherorganic index due to TCDD were significantly decreased by the treatment of OHEM (p<0.05); the pre-treatment of OHEM was especially effective. Hydropic lesions and cytoplasmic vacuolizations in the liver of TCDD-treated rats were inhibited by the treatment of OHEM. Also, OHEM treatment reduced edemas in small intestine villus of TCDD-treated rats. These results suggest that OHEM from various oriental herb extracts might be a useful protective and detoxification agent against TCDD.
Effects of the Soybean Powder with Rich Aglycone Isoflavone on Lipid Metabolism and Antioxidative Activities in Hyperlipidemic Rats
Lim, Ae-Kyoung ; Jung, Hee-Kyoung ; Hong, Joo-Heon ; Oh, Jung-Suk ; Kwak, Jung-Hoon ; Kim, Yong-Hae ; Kim, Dae-Ik ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 302~308
DOI : 10.3746/jkfn.2008.37.3.302
This study was performed to evaluate the effects of soybean powder with rich aglycone isoflavone through bio-transformation on lipid metabolism and antioxidative activites in diet induced hyperlipidemic rats. The rats were randomly divided into four groups: NO (basal diet normal group), CO (high fat diet control group), BFF10 (soybean powder with rich aglycone isoflavone 10% group), and BFF20 (soybean powder with rich aglycone isoflavone 20% group). After 7 weeks of BFF10 or BFF20 diets consumption, the concentrations in serum triglyceride, total cholesterol, LDL-cholesterol, and atherogenic index ratios were significantly decreased in the BFF10 and BFF20 diets groups compared with those in the CO group. The activities of alanine amino transferase and aspartate amino transferase were significantly decreased in the BFF10 and BFF20 than those in the CO group. Thiobarbituric acid reactive substance levels of serum were decreased in BFF10 and BFF20 groups compared to that of the CO group. The super oxide dismutase activites were increased in BFF10 and BFF20 groups compared to that of the CO group.
Ulcer Healing Effects of Vitamin E on Chronic Gastric Ulcer Induced by Alcohol in Young Adult Rats
Mo, Jung-Min ; Lee, Sun-Hye ; Park, Mi-Na ; Lee, Yeon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 309~316
DOI : 10.3746/jkfn.2008.37.3.309
This study was carried out to examine the effects of vitamin E on chronic gastric ulcer induced by alcohol treatment in rats. Chronic gastric ulcer model was established by oral administration of 70% ethanol at one time and supply of 15% ethanol for additional 7 days. Male Sprague-Dawley rats, approximately 200 g, were fasted for 24 hours and orally gavaged with 1 mL of 70% ethanol for the induction of acute ulcer. A supply of 15% ethanol dissolved in distilled water for 7 days were followed to maintain chronic gastric ulcer. Acute ulcer group was sacrificed at 3 hours after oral administration of 1 mL of 70% ethanol. Chronic groups were divided into three groups according to vitamin E levels; low-vitamin E (LVE, 0 mg/mL oil/day), normalvitamin E (NVE, 1 mg/mL oil/day) and high-vitamin E (HVE, 10 mg/mL oil/day). These groups were fed vitamin E free diets which were made of vitamin E free vitamin mix followed AIN-93M pattern for 7 days. Histological findings of congestion, hemorrhage and necrosis in gastric tissue were shown severely in acute ulcer group and LVE group of chronic ulcer groups. The concentration of gastrin in serum was significantly higher in LVE group. The content of histamine in stomach was lower in acute ulcer group but there was no significant difference among the chronic groups regardless of vitamin E levels. Content of malondialdehyde (MDA) in gastric tissue was higher in HVE group and activities of antioxidant enzyme, glutathione peroxidase (GPx) and catalase, were lower in HVE group. Myeloperoxidase (MPO) activities as a marker of neutrophils infiltration was significantly higher in LVE group. These results suggested that vitamin E supplementation has positive effects on healing of alcohol-induced chronic gastric ulcer through alleviation of gastric tissue injuries and reduction of the MPO activity in gastric tissue and gastrin in serum.
Perceptions on Environment and Environment-Friendly Agricultural Products of College Students in Seoul and Incheon Area
Sung, Min-Jung ; Choi, Hyo-Seon ; Chang, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 317~324
DOI : 10.3746/jkfn.2008.37.3.317
This study was performed in order to investigate perceptions on environment and environment-friendly agricultural products, knowledge level and opinion about these products. The subjects were 387 college students in Seoul and Incheon area. This survey was conducted by self-administered questionnaire. The statistical analysis was conducted using the SPSS 12.0 program. Male subjects were 53.2% and female subjects were 46.8%. 52.9% of the subjects have knowledge about environment-friendly agricultural products. Also 50.9% of the subjects knew certification label of environment-friendly agricultural products whereas 13.4% knew certification authority of environment-friendly agricultural products. The average scores of `image of environment-friendly agricultural products`, `attitude towards environment`, `attitude towards agrichemical` were
, respectively. In regard to `image of environment- friendly agricultural products`, the scores were significantly affected by gender (p<0.05), self-recognition of health status (p<0.05) and self-knowledge about environment-friendly agricultural products (p<0.001). In regard to `attitude towards environment`, the scores were significantly affected by self-recognition of health status (p<0.05), self-knowledge about environment-friendly agricultural products (p<0.001), and information about environment friendly agricultural products certificate authority (p<0.01). In regard to `attitude towards agrichemical`, the scores were significantly affected by gender (p<0.001), self-recognition of health status (p<0.05), supplements for health (p<0.05) and self-knowledge about environment-friendly agricultural products (p<0.001). Therefore, various education programs on environment-friendly agricultural products are necessary for college students to make right food choices.
Comparison of Estimated Daily Dietary Intake of Dioxins in Coastal, Rural, and Urban District
Park, Jung-Duck ; Huang, Ming-Ai ; Im, Ruth ; Choi, Byung-Sun ; Yang, Jae-Ho ; Bae, Yun-Jung ; Jun, Ye-Sook ; Choi, Mi-Kyeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 325~332
DOI : 10.3746/jkfn.2008.37.3.325
The human population is mainly exposed to dioxins through the diet. The purpose of this study was to estimate the daily dietary intake of PCDDs and PCDFs in Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived: rural (n
Quality Characteristics of Sourdough Breads Added with Red Koji Rice Sourdough Powder
Lee, Jae-Hoon ; Kwak, Eun-Jung ; Lee, Young-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 333~341
DOI : 10.3746/jkfn.2008.37.3.333
The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of
-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.
Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder
Lee, Jeong-Ok ; Lee, Seong-A ; Kim, Kyoung-Hee ; Choi, Jong-Jin ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 342~347
DOI : 10.3746/jkfn.2008.37.3.342
This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.
Preparation and Quality Characteristics of Seasoned and Dried Fish Slice Products Using Rainbow Trout (Onchorhynchus mykiss)
Heu, Min-Soo ; Kim, Hyung-Jun ; Ham, Joon-Sik ; Park, Shin-Ho ; Kim, Hye-Suk ; Kang, Kyung-Tae ; Jee, Seung-Joon ; Lee, Jae-Hyoung ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 348~356
DOI : 10.3746/jkfn.2008.37.3.348
For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and
E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.
Effects of Gamma Irradiation on Antioxidant Properties and Physical Characteristics of Sargassum siliquastrum Water Extract
Kim, Ah-Ram ; Song, Eu-Jin ; Kim, Mi-Jung ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Kim, Jin-Hee ; Kim, Seo-Jin ; Hong, Yong-Ki ; Park, Jin-Gyu ; Kim, Jae-Hun ; Lee, Ju-Woon ; Byun, Myung-Woo ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 357~361
DOI : 10.3746/jkfn.2008.37.3.357
In this study, the antioxidant properties and physical characteristics of irradiated Sargassum siliquastrum water extract were evaluated. Samples were irradiated with
-ray at doses ranging from 3 to 20 kGy. They were then analyzed to investigate antioxidant properties, including total phenolic compound content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. In addition, physical properties such as viscosity and color were evaluated. The results demonstrated that total phenolic compound content and DPPH radical scavenging activity were significantly improved (p<0.05) by irradiation. In terms of physical properties, viscosity and color were reduced in the irradiated extracts as compared to non-irradiated samples. In conclusion, gamma irradiation improved the antioxidant properties of Sargassum siliquastrum water extract, improving its original weak point as a natural antioxidant when applied in the food industry.
Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky
Oh, Jong-Suk ; Han, In-Jun ; Park, Jin-Gyu ; Park, Jae-Nam ; Song, Beom-Seok ; Kim, Jae-Hun ; Byun, Myung-Woo ; Chun, Soon-Sil ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 362~366
DOI : 10.3746/jkfn.2008.37.3.362
This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.
Effects of Tea Powder with Different Fermentation Status on the Quality Characteristics of Yukwa during Storage
Park, Jae-Nam ; Kweon, Seok-Yim ; Park, Jin-Gyu ; Han, In-Jun ; Song, Beom-Seok ; Choi, Jong-Il ; Kim, Jae-Hun ; Byun, Myung-Woo ; Kim, Jong-Gun ; Lee, Ju-Woon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 367~372
DOI : 10.3746/jkfn.2008.37.3.367
Yukwa were added with non-fermented tea (Bucho-cha and Okro-cha), semi-fermented tea (Ooreung-cha), and fermented tea (black tea) to investigate the effect of different kinds of tea powder on quality characteristics of Yukwa during storage. Yukwa samples were used for analysis such as crude lipid, moisture, texture, antioxidative property (TBA value), and sensory test. There were no significant differences on crude lipid, moisture, and texture analysis. Green tea powder treatment showed strong antioxidant activity. In particular, antioxidant property of non-fermented tea exhibited a higher antioxidative effect than that of the other samples. Sensory evaluation showed that sensory scores of samples added with non-fermented tea were significantly higher than the other samples, indicating that the addition with 0.1% of non-fermented tea powder could contribute to the improvement of quality and shelf-life of Yukwa during storage.
Optimal Culture Conditions for Production of Subtilisin-like Protease Inhibitor from Streptomyces thermocarboxydus C12
Kang, Sung-Il ; Jang, Young-Boo ; Choi, Gyeong-Lim ; Choi, Byeong-Dae ; Kong, Jai-Yul ; Choi, Yeung-Joon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 373~378
DOI : 10.3746/jkfn.2008.37.3.373
The objective of this paper was to investigate optimal culture conditions for the production of an inhibitor against subtilisin-like protease from Streptomyces thermocarboxydus (S. thermocarboxydus) C12 isolated from sediments of Gwangyang coast. The optimal temperature and initial pH for the production of subtilisin-like protease inhibitor were
and pH 8.0, respectively. Inhibition activities were high for galactose, glucose and fructose. The best carbon source and its concentration were galactose and 1.6% (w/v), respectively. Inhibition activities were also high in medium containing polypeptone, proteose and peptone. Optimal nitrogen source and concentration were protease peptone and 0.5% (w/v), respectively. Optimal concentrations for inhibitor production were 1% (w/v) for NaCl and 1 mM LiCl for metal salts. The subtilisin-like protease inhibitor from S. thermocarboxydus C12 showed a maximum inhibitor activity after cultivation for 84 h under the optimized medium.
Assessment of Microbiological Quality for Raw Materials and Cooked Foods in Elementary School Food Establishment
Shin, Weon-Sun ; Hong, Wan-Soo ; Lee, Kyung-Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 379~389
DOI : 10.3746/jkfn.2008.37.3.379
This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.
Physiological Activity of Extracts from Radish (Raphanus sativus L.) Leaves
Ku, Kyung-Hyung ; Lee, Kyung-A ; Kim, Young-Eon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 390~395
DOI : 10.3746/jkfn.2008.37.3.390
This study was conducted to investigate yield of extract, total phenolic compounds content, electron donating activity, nitrite scavenging activity, superoxide dismutase like activity of the radish leaves (Raphanus sativus L.) extracts. Radish leaves extracts were prepared using water extraction, 50% ethanol extraction and 50% methanol extraction. The yield of Kwandong radish leaves extracts without blanching treatment (DRLK) was
and the extract yield of Minongdanbaek radish leaves without blanching treatment (DRLM) was
. On the other hand, the yield of samples with blanching treatment was a lower range value of
than samples without blanching treatment. In the total contents of phenolic compound, samples with and without blanching treatment were
, respectively. Minongdanbaek radish leaves extracts (DRLM, BDRLM) showed higher contents value than Kwandong radish leaves extracts (DRLK, BDRLK) in the total phenolic compounds. Samples without blanching treatment showed electron donating activity above 80%, nitrite scavenging activity of
and superoxide dismutase like activity of
. Generally, Kwandong samples showed a little higher activity more than Minongdanbaek samples in the electron donating activity, nitrite scavenging activity and superoxide dismutase like activity. Also, radish leaves extracts without blanching treatment showed high physiological activities.
Effects of Paecilomyces tenuipes Water Extract on the Alcohol Metabolism of Rats
Kim, Ji-Myung ; Park, Jae-Hwan ; Kim, Mi-Kyung ; Chun, Hyang-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 3, 2008, Pages 396~400
DOI : 10.3746/jkfn.2008.37.3.396
The effect of Paecilomyces tenuipes water extract (PTWE) on the alcohol metabolism was examined on rats. PTWE of 0, 30, 100 mg/kg body weight was administrated orally to the rats 30 min before oral treatment of 3 g/kg body weight of alcohol. Blood alcohol and acetaldehyde concentrations were measured 0.5, 1, 3, 6, 9 hr after alcohol treatment. Hepatic alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ADH), microsomal ethanol oxidizing system (MEOS) activities were measured 9 hr after alcohol treatment. There were no differences in blood alcohol concentrations and area under the curve (AUC) of alcohol. PTWE decreased acetaldehyde concentration and there were significant differences after 6 hr in 30 mg/kg PTWE and after 3 and 9 hr in 100 mg/kg PTWE, respectively. In particular, 100 mg/kg PTWE decreased AUC of acetaldehyde by 44%. However, there were no changes in the hepatic ADH, ALDH, and MEOS activities.