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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
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Antioxidant Activity, Fibrinolysis and Angiotensin I Converting Enzyme Inhibitory Activity of Pine Mushroom Juice (Tricholoma matsutake Sing)
Kim, Young-Eon ; Kwon, Eun-Kyung ; Han, Dae-Seok ; Kim, In-Ho ; Ku, Kyung-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 535~541
DOI : 10.3746/jkfn.2008.37.5.535
Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The biological activities of pine mushroom juice (soluble solid contents
Brix) were evaluated using different tests; DPPH radical scavenging assay for its antioxidant activity, fibrin plate method for fibrinolysis and angiotensin I converting enzyme (ACE) inhibitory activity for anti-hypertensive effect. Free radical scavenging activity of the pine mushroom juice was
at the concentration of 1.0 mg/mL. The fibrinolytic activity of pine mushroom was about 2 times greater than that of plasmin used as positive control and the activity increased dose-dependently. The pine mushroom juice inhibited ACE activities dose-dependently and
value of ACE activity was
Brix. These results suggest that pine mushroom is a healthy delicacy.
A Study on the Glucose-regulating Enzymes and Antioxidant Activities of Water Extracts from Medicinal Herbs
Choe, Myeon ; Kim, Dae-Jung ; Lee, Hyeon-Ju ; You, Jin-Kyoun ; Seo, Dong-Joo ; Lee, Joon-Hee ; Chung, Mi-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 542~547
DOI : 10.3746/jkfn.2008.37.5.542
The anti-diabetic effects of water extracts (WE) from medicinal herbs on hepatic glucose-regulating enzymes, such as glucokinase (GCK), pyruvate dehydrogenase (PDH), acetyl-CoA carboxylase (ACC) and
-glucosidase, were studied using the cytosol fraction in liver and mitochondia fraction in heart of a type II diabetic animal (GK rat, Goto-Kakizaki). The free radical scavenging activity of water extracts by DPPH method was also tested. We found that free radical scavenging activity was strong in Corni fructu (CF), Mokdan Bark (MDB), Chenhwabon (CHB) and Sanyack (SY), while that of Backbocreng (BBR), Shuckgihwang (SGH) and Taecsa (TS) was lower. For GCK activity in cytosol of liver, CF and CHB had a more effective activity than other extracts. PDH activity in mitochondria fraction of heart was higher in all of the extracts, expect for the TS extract, than in the control. ACC activity in cytosol fraction of liver was significantly higher in the CF, CHB, SGH, TS and SY extracts than in the control. CF, BBR and MDB led to a decrease in the
-glucosidase activity. Therefore, these results suggest that all of the extracts may be used as functional material in the development as anti-diabetic functional food and medicine.
Artemisia capillaris and Paecilomyces japonica Stimulate Lipid Metabolism and Reduce Hepatotoxicity Induced by Carbon Tetrachloride in Rats
Jin, Yong-Xie ; Yoo, Youn-Sook ; Han, Eun-Kyung ; Kang, Il-Jun ; Chung, Cha-Kwon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 548~554
DOI : 10.3746/jkfn.2008.37.5.548
The aim of this study was to identify the inhibitory effect of hepatic toxicity and liver lipid metabolism after the administration of Artemisia capillaris and Paecilomyces japonica. SD rats were divided into
treated group with subgroups of 6% Artemisia capillaries (6A), 4% Artemisia capillaris＋2% Paecilomyces japonica (4A2P), 3% Artemisia capillaris＋3% Paecilomyces japonica (3A3P), 2% Artemisia capillaris＋4% Paecilomyces japonica (2A4P) and 6% Paecilomyces japonica (6P). In this study we also intended to verify the optimum ratio of Artemisia capillaris and Paecilomyces japonica which can reduce hepatotoxicity. Artemisia capillaris and Paecilomyces japonica reduced cholesterol and triglyceride levels which were increased by the treatment of
. HDL-cholesterol level was the most enhanced in the group of 4A2P. On the other hand, athrogenic index (AI) was reduced statistically (p<0.05). When the ratio of Artemisia capillaris and Paecilomyces japonica was 2:1, the improvement of rat serum and liver lipid metabolism and the alleviation of hepatic damage induced by
were shown to be the most effective in this study. It is considered that the symptoms of severe chemically induced hepatotoxicity could be lessened by Artemisia capillaris and Paecilomyces japonica administration.
Mechanism of Growth Inhibition by BCH in HEp2 Human Head and Neck Squamous Cell Carcinoma
Choi, Bong-Kyu ; Jung, Kyu-Yong ; Cho, Seon-Ho ; Kim, Chun-Sung ; Kim, Do-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 555~560
DOI : 10.3746/jkfn.2008.37.5.555
Amino acid transporters are essential for the growth and proliferation in all living cells. Among the amino acid transporters, the system L amino acid transporters are the major nutrient transport system responsible for the
-independent transport of neutral amino acids including several essential amino acids. The L-type amino acid transporter 1 (LAT1), an isoform of system L amino acid transporter, is highly expressed in cancer cells to support their continuous growth and proliferation. 2-Aminobicyclo-(2,2,1)-heptane-2-carboxylic acid (BCH) is a model compound for the study of amino acid transporter as a system L selective inhibitor. We have examined the effect and mechanism of BCH on cell growth suppression in HEp2 human head and neck squamous cell carcinoma. The BCH inhibited the L-leucine transport in a concentration-dependent manner with a
in HEp2 cells. The growth of HEp2 cells was inhibited by BCH in the timeand concentration-dependent manners. The formation of DNA ladder was not observed with BCH treatment in the cells. Furthermore, the proteolytic processing of caspase-3 and caspase-7 in the cells were not detected by BCH treatment. These results suggest that the BCH inhibits the growth of HEp2 human head and neck squamous cell carcinoma through the intracellular depletion of neutral amino acids for cell growth without apoptotic processing.
Study on Dietary Habit and Effect of Onion Powder Supplementation on Serum Lipid Levels in Early Diagnosed Hyperlipidemic Patients
Lee, Kyung-Hea ; Kim, Yang-Ha ; Park, Eun-Ju ; Cho, Sung-Rae ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 561~570
DOI : 10.3746/jkfn.2008.37.5.561
This study aimed to determine the effects of freeze-dried onion powder (OP) which contains rich in quercetin (22 mg/10 g) on hyperlipidemic participants. Fourteen participants (total cholesterol level in plasma
years of age who were diagnosed as hyperlipidemia by a physician at Fatima Hospital in Changwon took part in this study for 12 weeks. We investigated the anthropometric data and dietary habit by using questionnaires. Also, blood samples were collected from the patients in fasting before and after this 12 weeks intervention study. 78.6% of the patients showed interest in health diet management and weight control; however, they also showed some problems in their dietary habit (meal irregularity, food choice, calorie nutrient balance, high fat and cholesterol etc.) and life style (smoking, eating out, alcohol intake) that could have adverse effect on hyperlipidemic therapy. Most participants (85.7%) thought that OP was good for their health. The total cholesterol and LDL-cholesterol significantly decreased with OP intake. The HDL-cholesterol increased and the Atherogenic index (AI) significantly decreased. Regarding the correlations of dietary habit and life style with anthropometric and biochemical factors, the alcohol intake level was significantly correlated with the frequency of eating out and body mass index (BMI). Exercise level showed positive correlation with HDL-cholesterol and negative correlation with atherogenic index (AI). These results suggest that the intake of polyphenol rich onion may decrease the risk of hyperlipidemia by reducing cholesterol level. We consider these hypolipidemic effects of OP as a possible functional food. However, further research such as a well designed longterm clinical study with experimental and placebo groups is needed.
Study on the Status in Body Weight Loss Practice According to Age and Gender of Subjects with Experiences of Attempting to Lose Weight in Seoul
Doo, Mi-Ae ; Kim, Yang-Ha ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 571~577
DOI : 10.3746/jkfn.2008.37.5.571
Among current health-related problems, the issue of over-weight is considered one of the most important, fostering a national interest in body weight loss. In this study, an awareness of one's current body weight and previous experiences of body weight loss were analyzed according to age and gender. The subjects of the study were 720 people (male: 360 and female: 360) aged
years with previous experiences of attempting to lose weight 1 year prior to this study. Anthropometrics, general characteristics, awareness of one’s current body weight, and the body weight loss practice were analyzed through a questionnaire. Approximately 73.2% of the subjects recognized themselves as obese, and 83.5% wished to lose weight. The older the subjects were, the frequency of attempting to lose weight was lower, and those who succeeded in losing weight maintained their reduced body weight for a longer period. Compared to male subjects, more female reported attempts of losing weight, but the period of maintaining their reduced weight was shorter. The older subjects reported a higher satisfaction rate of the weight loss methods they used, and few of them gained back the weight they lost. This phenomenon was especially more stronger among male than female subjects. From our studies, it may be concluded that attitudes concerning a person’s current body weight and body weight loss practice vary according to age and gender.
Salt-Related Dietary Behaviors and Sodium Intakes of University Students in Gyeonggi-do
Chung, Eun-Jung ; Shim, Eu-Gene ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 578~588
DOI : 10.3746/jkfn.2008.37.5.578
The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.
Study on Suggestions for the Nutritional and Hygienic Standards and Guidelines for Quality Certification in Children's Preferable Food
Yun, Jee-Hye ; Cho, Sun-Duk ; Kim, Seo-Young ; Lee, Eun-Ju ; Park, Hye-Kyung ; Kim, Myung-Chul ; Kim, Gun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 589~597
DOI : 10.3746/jkfn.2008.37.5.589
The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin
/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and
200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.
Manufacture and Physiological Functionality of Korean Traditional Alcoholic Beverage by Using Lily (Lilium lancifolium) Scales
Lee, Ka-Soon ; Kim, Gwan-Hou ; Kim, Hyun-Ho ; Lee, Chan-Gu ; Lee, Ji-Yong ; Lee, Hee-Duck ; Oh, Man-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 598~604
DOI : 10.3746/jkfn.2008.37.5.598
This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at
for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution (
), SOD-like activity (
), ACE inhibitory activity (
) and tyrosinase inhibitory activity (
) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.
Antioxidant Activity of Wa-song (Orostachys japonicus A. Berger) According to Drying Methods
Lee, Soo-Jung ; Seo, Jong-Kwon ; Shin, Jung-Hye ; Lee, Hyun-Ji ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 605~611
DOI : 10.3746/jkfn.2008.37.5.605
Antioxidant activity of wa-song (Orostachys japonicus A. Berger) was analyzed to clarify the influence of extractive solvent and drying method such as sun, hot-air and freeze drying. The contents of total phenols and flavonoids were significantly higher in 95% ethanol extracts than water extracts. Ability of reducing power and DPPH radical, hydroxyl radical and nitrite scavenging ability were higher in the order of hot-air dried sample> freeze dried sample> sun dried sample and these abilities were also higher in 95% ethanol extracts than water extracts. In conclusion, antioxidant activities of wa-song extracts were in proportion to the contents of total phenols and flavonoids. Also, hot-air drying is the superior method for the enhancement of antioxidant activity of wa-song.
Toxin Profile in the Liver of Puffer Fish, Takifugu niphobles, and Changes in Mouse Toxicity by pH and Heating Conditions
Jang, Jun-Ho ; Yun, So-Mi ; Kim, Jung-Soo ; Lee, Jong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 612~617
DOI : 10.3746/jkfn.2008.37.5.612
Tetrodotoxin (TTX) analogues were first determined from the liver extracts of puffer fish, Takifugu niphobles, by LC/MS with Hydrophilic Interaction Liquid Chromatography (HILIC). In total, 7 TTX analogues were detected within 20 minutes as follows; 5,6,11-trideoxyTTX (34.0%, 1,029.6 nmol/g), 6,11-dideoxyTTX (29.3%, 887.6 nmol/g), TTX (22.1%, 667.8 nmol/g), 4,9-anhydro-TTX (11.2%, 339.3 nmol/g), 11-deoxyTTX＋5-deoxyTTX (2.6%, 78.6 nmol/g), and 4-epiTTX (0.8%, 23.6 nmol/g). Mouse toxicity of diluted liver extracts showed the highest toxicity at pH 3 (8.7 MU/mL) and decreased, as increasing pH, to 1.4 MU/mL at pH 10. At acidic (pH 5) and neutral conditions (pH 7), mouse toxicity of liver extracts (79 MU/mL) decreased slowly, as increasing temperature from
, and time until 1 hour; in contrast, at the akaline condition (pH 9), the toxicity decreased rapidly to the more than half within 10 minutes. Individual toxicity of the fillet of T. niphobles were between
of its toxicity was eluted to soup when boiled with 3 volumes of water during 10 minutes.
Effect of Dietary Cinnamon Powder on Savor and Quality of Chicken Meat in Broiler Chickens
Park, Byung-Sung ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 618~624
DOI : 10.3746/jkfn.2008.37.5.618
A 35-day trial was carried out to determine the influence of dietary cinnamon powder (CNP) on the sensory evaluation and quality of chicken meat, carcass characteristics, plasma lipid level and growth performance of broiler chickens. There were 5 treatment groups: control; CNP 2.0%; CNP 3.0%; CNP 4.0%; and CNP 5.0%. The body weight of the broilers fed the diets containing 3.0% CNP was higher than the broilers fed the control feeds (p<0.05). The concentration of triacylglyceride, HDL-C was higher in the plasma from broiler chickens fed diets with CNP (p<0.05) but the concentrations of total cholesterol and LDL-C were significantly lower (p<0.05) compared to the control group. The carcass percentage, chicken breast and thigh weight were not different between the CNP and control groups. The WHC was significantly higher in the chickens fed 4% CNP diet, while the TBARS was significantly lower (p<0.05) in the chickens fed 3% CNP diet compared to the control group. The color of the breast muscle from the chickens fed 3% CNP diet was lighter than those from the control groups (p<0.05). The sensory evaluation of the taste and savor related to CNP in fried or boiled chicken meat were significantly better from the broiler chicken fed diets containing CNP than the control group (p<0.05). These results suggest that dietary cinnamon powder may improve savor and quality of chicken meat in broiler chickens.
Effects of Sourdough on the Quality Characteristics of Rye-Wheat Mixed Bread
Kim, Mun-Yong ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 625~632
DOI : 10.3746/jkfn.2008.37.5.625
Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that
of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.
Quality Characteristics of White Pan Bread with Chungkukjang Powder
Moon, Sung-Won ; Park, Sung-Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 633~639
DOI : 10.3746/jkfn.2008.37.5.633
The quality characteristics of white pan bread prepared with chungkukjang powder were investigated. Breads were prepared with the addition of 0, 0.5, 1.0, and 1.5% of chungkukjang powder to the basic formulation. The bread volume slightly decreased from 0% to 1.5%. pH was nearly unchanged. As the added amount of chungkukjang powder increased, lightness (L-values) decreased while redness (a-values) and yellowness (b-values) increased. During storage, total viable cells of the control bread increased. In preference characteristics, the highest sensory scores for color, air cell, smell and softness were obtained when chungkukjang powder content was 0.5%. The intensity characteristics related to color and smell were the strongest with increasing chungkukjang powder. These results showed that the white pan bread with 0.5% chungkukjang powder was acceptable.
Changes of Breadmaking Characteristics with the Addition of Rice Bran, Fermented Rice Bran and Rice Bran Oil
Park, Hyun-Sil ; Choi, Kyoung-Min ; Han, Gi-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 640~646
DOI : 10.3746/jkfn.2008.37.5.640
This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.
Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing
Yu, Jung-Sik ; Woo, Koan-Sik ; Hwang, In-Guk ; Chang, Young-Deug ; Jeong, Jeong-Hag ; Lee, Chul-Hee ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 647~652
DOI : 10.3746/jkfn.2008.37.5.647
Quality characteristics of Chrysanthemum indicum L. flower tea were investigated with the number of pan-firing. Total nitrogen, tannin and caffeine contents of tea were increased as the number of pan-firing increased, whereas chlorophyll and total amino acid (AA) contents were decreased. TAA content was in the range of
with the number of pan-firing. The content of caffeine and chlorophyll was not changed with the number of pan-firing. As the number of pan-firing increased, total polyphenol, flavonoid content, and antioxidant activity was also increased. The highest total polyphenol and flavonoid content was 17.44 and 11.09 mg/g at 7 times pan-firing, respectively. Total antioxidant activity was the highest value of 16.45 mg AA eq/g at 7 times of pan-firing. Based on the sensory evaluation, the best overall quality of the tea was obtained with 5 times of pan-firing.
Effect of Pre-heating Conditions on Extraction Yield of Phelinus linteus Tea
Park, Min-Kyung ; Kim, Cherl-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 653~659
DOI : 10.3746/jkfn.2008.37.5.653
In this study, the optimum pre-heating condition was investigated to improve water extraction yield of Phelinus linteus tea. Pre-heating was carried out using drying oven or hot plate at different temperatures and times, and extraction yield was estimated by measuring optical density at 370 nm and soluble solid content. The highest optical density and soluble solid content of Phelinus linteus tea were observed when pre-heated at
for 30 minutes in drying oven. Pre-heating in drying oven resulted in also faster color changes of Phelinus linteus tea at lower temperature. According to the organoleptic evaluation, pre-heated Phelinus linteus tea in drying oven at
for 30 minutes was preferred compared to the non-treated. In conclusion, pre-heating in drying oven at
for 30 minutes was found to be the most efficient conditions to increase extraction yield of Phelinus linteus tea.
Characteristics of Rice Sourdough for Jeungpyun Prepared by Mixed Culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides Strains
Oh, Chul-Hwan ; In, Man-Jin ; Oh, Nam-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 660~665
DOI : 10.3746/jkfn.2008.37.5.660
The aim of this work was to investigate the microbiological and physicochemical properties of the rice sourdough for Jeungpyun prepared by mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains. The rice sourdough was fermented with S. cerevisiae and L. mesenteroides strains in rice dough for 24 hours at
. Growth of L. mesenteroides strain was decreased after inoculation, however, it increased again after 18 hours of dough fermentation, and the growth of S. cerevisiae showed a typical growth pattern. Also, total aerobic microorganisms counts in rice sourdough were decreased due to the produced organic acids and ethanol during dough fermentation. These products led to a favorable fermentative quotient (FQ; molar ratio between lactic to acetic acid) value of
and more stable fermentation for rice sourdough formation. The expansion ratio and viscosity were considerably increased by mixed cultivation of S. cerevisiae and L. mesenteroides strains. Addition of the brown rice at 10% (w/w) to dough preparation increased the relative expansion ratio to the highest value.
Development of Seed Culture Using Soybean for Mass Production of Lovastatin with Aspergillus terreus ATCC 20542 Mutant
Kim, Soo-Jung ; Ko, Hee-Sun ; Kim, Hyun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 666~670
DOI : 10.3746/jkfn.2008.37.5.666
Lovastatin (Mevinolin, Monacolin K) is a well-known drug for the therapy of hypercholesterolemia. It is an important fungal secondary metabolite as it inhibits 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoA reductase, EC 22.214.171.124) which catalyzes a major rate-limiting step in the biosynthesis of cholesterol. Both soybeans and black soybeans with Aspergillus terreus ATCC 20542 mutant were used as the seed culture for the mass production of lovastatin. The production of lovastatin in soybean seed culture of Asp. terreus was twofold compared to that of black soybean seed culture. The effect of two different vessels (petri dish and Erlenmeyer flask) on lovastatin production was also studied. The production of lovastatin on petri dish was tenfold to that of Erlenmeyer flask. Furthermore, the most lovastatin production on rice bran was achieved when the soybean seed culture was treated by heat shock at
for 1 hour, representing 82% of HMG-CoA reductase inhibition in the koji extract. We estimated that the heat treated soybean seed culture could be a new method for the mass production of lovastatin.
Selection of Kimchi Starters Based on the Microbial Composition of Kimchi and Their Effects
Jin, Hyo-Sang ; Kim, Jong-Bum ; Yun, Yeong-Ju ; Lee, Kyung-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 5, 2008, Pages 671~675
DOI : 10.3746/jkfn.2008.37.5.671
Based on information about the major microbial composition of kimchi and its relation to the taste, Leuconostoc mesenteroides K2M5 and Lactobacillus sakei K5M3 were selected as kimchi starter candidates. These two strains were found to be safe for industrial use because they showed neither harmful characteristics like
-hemolysis, ammonia and indole formation, and gelatin liquefaction, nor enzymatic activities like phenylalanine deaminase,
-dehydroxylase and nitroreductase. Starter kimchi made with these strains were better in taste than the conventional kimchi when they are evaluated both by laboratory personnel and the public. Also microbial analysis of starter kimchi showed only starter bacteria after they were fermented to have the optimum acidity. Starter kimchi prepared with these two strains were not much different in physicochemical properties to the conventional kimchi except in that the starter kimchi were much higher in volatile organic acid content such as lactic acid. These results suggest that kimchi quality can be controlled to have consistent properties, both in taste and microbial composition, by using bacterial starters.