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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 38, Issue 12 - Dec 2009
Volume 38, Issue 11 - Nov 2009
Volume 38, Issue 10 - Oct 2009
Volume 38, Issue 9 - Sep 2009
Volume 38, Issue 8 - Aug 2009
Volume 38, Issue 7 - Jul 2009
Volume 38, Issue 6 - Jun 2009
Volume 38, Issue 5 - May 2009
Volume 38, Issue 4 - Apr 2009
Volume 38, Issue 3 - Mar 2009
Volume 38, Issue 2 - Feb 2009
Volume 38, Issue 1 - Jan 2009
Selecting the target year
Physiological Activities of Mistletoe Extracts from Viscum album L.
Ju, Min-Jeong ; Do, Jeong-Ryong ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 529~534
DOI : 10.3746/jkfn.2009.38.5.529
Physiological activities of mistletoe extracts were examined. Total polyphenol contents, electro-donating ability, SOD-like activity, nitrite-scavenging ability and tyrosinase of mistletoe extracted with water, 50%, and 100% ethanol were determined. Total polyphenol contents of powder extracts were higher than slice extracts. EDAs showed over 90% at powder extracts. Especially mistletoe extracts with 50% ethanol were higher than water extracts. SOD-like activities of water, 50% and 100% ethanol extracts of all samples were
lower than those of 1.0% and 0.1% L-ascorbate solutions. Nitrite-scavenging activities at pH 1.2 were the most effective in water, 50% and 100% ethanol extracts. The results will be useful for understanding the physiolosical activities of mistletoe extracts.
Extraction of Polyphenols from Apple Peel Using Cellulase and Pectinase and Estimation of Antioxidant Activity
Park, Min-Kyung ; Kim, Cherl-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 535~540
DOI : 10.3746/jkfn.2009.38.5.535
The effect of cellulolytic (Viscozyme) and pectolytic (Pectinex) enzyme treatments on extraction of total polyphenol and antioxidant activity of extract from apple peel have been examined. Extraction was carried out with a dosage of 0.1, 0.25, 0.5, 1 and 2% (v/v) of Viscozyme, Pectinex and Viscozyme+Pectinex at
hours. Total polyphenol contents (mg/mL) of extracts obtained with 2% of Viscozyme, Pectinex or Viscozyme+Pectinex treatment for 12 hours were
respectively. The result shows that Viscozyme was more effective than Pectinex at all experimental temperatures, and Viscozyme+Pectinex resulted in the highest phenolic content at
. Antioxidant activities determined by DPPH, ABTS and FRAP assays were increased with concentrations of extracts produced by 2% of Viscozyme+Pectinex treatment, which ranged from 0.10 to 0.40 vit. C eq mM for
of dried matters, from 0.09 to 0.28 vit. C eq mM for
of dried matters, and from 0.06 to 1.85
eq mM for
of dried matters, respectively.
Effect of Rosmarinus officinalis L. Fractions on Antimicrobial Activity against Methicillin-resistant Staphylococcus aureus (MRSA) and Resistant Genes Regulation
Choi, Jun-Hyeok ; Yu, Mi-Hee ; Hwang, Eun-Young ; Lee, In-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 541~547
DOI : 10.3746/jkfn.2009.38.5.541
This study was performed to evaluate antimicrobial activity of methanol extract from Rosmarinus officinalis L. and their fractions on methicillin-resistant Staphylococcus aureus (MRSA) and resistant gene regulation. The methanol extract of Rosmarinus officinalis L. and their hexane fractions showed the strongest antimicrobial activity against S. aureus and MRSA. To observe the morphological change of MRSA according to the hexane fraction
/mL treatment, scanning electron microscope (SEM) of MRSA were measured. The results from SEM showed decreased number of bacteria, lysis and damaged cell wall. Expressions of MecA and penicillinase were substantially decreased in a dose-dependent manner on MRSA that had been treated with methanol extract of Rosmarinus officinalis L. and their hexane fractions.
Immune Activity of Mosidae and Quality Characteristics of Brown Rice Dasik Using Mosidae Powder
Kim, Ae-Jung ; Han, Myung-Ryun ; Kim, Myung-Hwan ; Tae, Ki-Hwan ; Lee, Soo-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 548~554
DOI : 10.3746/jkfn.2009.38.5.548
The principal objective of this study was to evaluate the immune activity of Mosidae and the physiochemical characteristics of brown rice Dasik prepared with Mosidae (Adenophora remotiflora) powder. We assessed the effects of Mosidae ethanol extract (MEE) on the production of IL-6T, IL-12 and TNF-
by peritoneal exudate macrophages (PEMs) using ELISA. We also determined general compositions, and conducted Hunter's color values, sensory evaluation, and the mechanical characteristics of Mosidae Dasik stored at room temperature (
). With MEE treatment, ILI-6 (75% of LPS: positive control), IL-12 (35.7% of LPS) and TNF-
(27.32% of LPS) were proliferated at a dose of
. In the general compositions of the samples, fat contents of Mosidae Dasik significantly decreased (p<0.05). The more Mosidae powder was added to the samples, the more was the luminance, and Hunter's a and b were significantly decreased (p<0.05). As more Mosidae powder was added to the samples, springiness score was significantly decreased, but the score of hardness, gumminess and chewiness were increased (p<0.05). The results of sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples (p<0.05), but there was no significant difference in texture. We note that, among the samples evaluated herein, Mosidae stimulates some kinds of cytokines from machrophage and 1% Mosidae Dasik (MPD1) for the best commercial value.
ABTS Radical Scavenging and Anti-Tumor Effects of Tricholoma matsutake Sing. (Pine Mushroom)
Kim, Young-Eon ; Yang, Ji-Won ; Lee, Chang-Ho ; Kwon, Eun-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 555~560
DOI : 10.3746/jkfn.2009.38.5.555
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 pine mushroom juice (PMJ) was investigated for its antioxidant and anti-tumor activities with ABTS radical scavenging method and MTT assay. The phenolic contents in pine mushroom juice ranged from 1.19 to 54.99 GAEs mg/100 mL at the concentrations of
. The ABTS radical scavenging activities of pine mushroom juice were 7.0%, 81.7% and 91.8% at the concentrations of 1, 10 and 50 mg/mL, respectively. The
values of pine mushroom juice were 605.9, 788.4, 583.6 and
on the cytotoxicities against AGS, HeLa, HepG2 and HT-29, respectively, and PMJ showed the strongest growth inhibitory activity against HT-29 cell. These results suggested therapeutic potential for pine mushroom juice as an anti-oxidant and anti-tumor agent.
The Effect of Garlic and Medicinal Plants Extracts on the Liver Function and Lipid Metabolism of Rats Administered with Alcohol
Lee, Soo-Jung ; Kang, Min-Jung ; Shin, Jung-Hye ; Kim, Jeong-Gyun ; Kang, Shin-Kwon ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 561~568
DOI : 10.3746/jkfn.2009.38.5.561
To investigate the effects of garlic and medicinal plants extracts (GP) on liver function and lipid metabolism of rat administered with ethanol chronically, Sprague-Dawly male rats were fed with a basial diet (Normal), a basial diet plus ethanol (Control, 10 mL of 20% ethanol/kg b.w/day), a control diet plus 0.5% garlic and 1.0% medicinal plants extracts (GP-I), and a control diet plus 1.0% garlic and medicinal plants extracts (GP-II) for 4 weeks. Blood glucose in GP group was significantly decreased, but not significantly different between GP-I and GP-II group. Albumin content of serum was significantly increased in GP groups, while total lipid, cholesterol and triglyceride of serum were significantly decreased in GP group. Total cholesterol and triglyceride were not significantly different between GP-I and GP-II group. LDL-cholesterol in blood was decreased to 58% in GP-I group and 73% in GP-II group compared to the control group, it's contents were the lowest amounts among the normal, control and experimented groups. Lipid levels in liver of rat administered with alcohol were decreased in GP group and significantly different in GP-II group. GOT and r-GTP activities were significantly higher in control than normal group, while GPT and ALP activities were not significant in groups administered with alcohol. Activities of GOT, GPT and r-GTP were significantly lower in GP group than control group, while ALP activity was not significant in all groups. TBARS contents were not significant in serum, but it's contents in liver were significantly decreased in GP groups than control group. DPPH radical scavenging ability in serum and liver was significantly increased in GP groups. These results indicate that garlic and medicinal plants extracts were effective in improving and protecting liver disorder induced from long-term alcohol consumption.
Protective Effect of Hovenia dulcis Thumb Leaves Extract on Hepatic Injury Induced by Benzo(α)pyrene in Mice
Park, Sun-Hee ; Chang, Eun-Young ; Chang, Jong-Sun ; Yoon, Kyung-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 569~573
DOI : 10.3746/jkfn.2009.38.5.569
This study was carried out to investigate the protective effect of Hovenia dulcis Thumb leaves extract on liver damage in benzo(
)P)-treated mice. Hovenia dulcis Thumb leaves methanol extract was intra-peritoneally injected once daily for 5 successive days, followed by treatment with B(
)p. The elevated activities of serum aminotransferase and hepatic cytochrome P450 by B(
)p were decreased by pretreatment with Hovenia dulcis Thumb leaves extract. Hovenia dulcis Thumb leaves extract also significantly prevented the elevation of hepatic malondialdehyde content and depletion of glutathione content induced by B(
)P. In addition, the increased activities of superoxide dismutase, catalase and glutathione peroxidase after B(
)P-treatment were decreased. On the other hand, glutathione S-transferase activity was increased by pretreatment with Hovenia dulcis Thumb leaves extract. These results suggest that Hovenia dulcis Thumb leaves extract have a protective effect on liver damage by B(
)P through the mechanisms of decreasing lipid peroxide and activities of free radical generating enzymes.
Physicochemical Properties of Flowering Cherry (Prunus serrulata L.) Fruits According to Cultivars
Lee, Seong-A ; Kim, Kyoung-Hee ; Lee, Sang-Young ; Joung, Kyong-Hee ; Cho, Sook-Hyun ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 574~579
DOI : 10.3746/jkfn.2009.38.5.574
Physicochemical properties of flowering cherry (Prunus yedoensis, Prunus sargentii, Prunus lannesiana, Prunus cerasus) fruits were evaluated. The moisture contents were the highest in fruits of Prunus cerasus; crude protein ranged from
and crude fat ranged from
. The fruits of Prunus lannesiana included higher contents of crude ash compared with those of other cultivars. The mineral contents of Prunus lannesiana fruits were the highest in Ca, K, Mg, Fe, and Mn. The amino acid contents of only methionine was the highest in fruits of Prunus sargentii (1.64 mg/L). Other amino acids were the highest in fruits of Prunus cerasus. The Brix value was the highest in fruits of Prunus yedoensis, followed by fruits of Prunus sargentii, Prunus lannesiana, and Prunus cerasus. Organic acid contents ranged from
. Anthocyanin contents were the highest in fruits of Prunus sargentii in methanol extract. Therefore oriental cherry commensurates with development of nature pigment and functional foods. Especially, Prunus cerasus was greater than other cultivars.
Effect of Blending Seeds on Chemical Characteristics of Black Raspberry Wine Fermentation
Lee, Bo-Kyung ; Shin, Hye-Hyun ; Jung, Ji-Hyun ; Hwang, Keum-Taek ; Kim, Tae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 580~586
DOI : 10.3746/jkfn.2009.38.5.580
Black raspberry was fermented with or without seeds. Chemical characteristics were analyzed during wine fermentation. pH of black raspberry wine decreased in the early stage of the fermentation and thereafter increased. Total acidity increased until the 4th day of fermentation with little change afterwards. Both pH and acidity were not affected by the blending of the seeds. Sugar concentration decreased and alcohol concentration increased during the fermentation, and they were not influenced by the blending of the seeds.
values of black raspberry wines tended to increase until the 12th day of the fermentation and decreased or little changed thereafter.
values of black raspberry wines made from the fruits with seeds (BRSW) were lower than those of black raspberry wines without seeds (BRW) with no significance. Monomeric anthocyanin (MA) and polyphenol contents (PC) decreased during fermentation. MA was not significantly influenced by the blending of the seeds. PC in BRSW were higher than those in BRW with no significance. Alcohols were the major volatile components, and there were no differences between alcohol compositions in the two wines. There were also no differences in color, flavor, taste and overall acceptability in sensory characteristics. Similarity in the chemical characteristics between the BRSW and BRW suggests that development of black raspberry wine with seeds blended is possible.
Quality Characteristics of Ginseng Jung Kwa and Jung Kwa Solution on Jung Kwa Process
Lee, Ka-Soon ; Kim, Gwan-Hou ; Kim, Hyun-Ho ; Song, Mi-Ran ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 587~593
DOI : 10.3746/jkfn.2009.38.5.587
This study was carried out to investigate the quality characteristics of ginseng Jung Kwa and Jung Kwa solution prepared according to boiling frequency on Jung Kwa process. Ginseng Jung Kwa was made as follows: washed ginseng 8 kg was boiled 5 min with water 16 kg and then boiling water 8 kg was removed. Sucrose 10 kg was added to boiled ginseng soaking in hot water. Jung Kwa was boiled down for 60 min in sugar syrup and soaked for 24 hrs. According to the above process, Jung Kwa was boiled down 5 times. Moisture and pH of Jung Kwa and Jung Kwa solution decreased as the number of boiling time increased and
of Jung Kwa solution increased. Crude saponin content of last Jung Kwa (GJ 6) increased to 4 times of raw ginseng. Content of Rf and Rd, component of ginsenosides, increased 77 and 16 times on Jung Kwa, respectively and content of crude saponin on last Jung Kwa solution (GJS 5) was 61.88 mg/g. The other ginsenosides on Jung Kwa decreased. As the number of boiling time increased, concentration of total sugar, glucose and fructose of Jung Kwa and Jung Kwa solution increased. Content of total organic acid on Jung Kwa decreased, especially, succinic acid, main organic acid of ginseng, decreased rapidly. L value of Jung Kwa decreased whereas a and b values increased.
Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica
Kim, Jong-Suk ; Wang, Su-Bin ; Kang, Seong-Koo ; Cho, Young-Sook ; Park, Seok-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 594~600
DOI : 10.3746/jkfn.2009.38.5.594
Quality characteristics of white lotus leaf tea (LLT) fermented with or without mycelial Paecilomyces japonica were investigated. Extraction yield and browning index of hot water extract from non fermented and fermented LLTs were higher than those of ethanol extract (p<0.05). In all LLTs, nutritional components such as total free sugar, free amino acids and minerals of hot water extracts were higher than those of ethanol extracts except for total organic acids (p<0.05). Contents of total free sugar and organic acids were markedly increased through fermentation process of mycelial Paecilomyces japonica. in the same solvent extracts (p<0.05). Contents of most taste components of fermented LLT were increased by mycelial solid fermentation (p<0.05), but total free amino acids of two extracts were decreased in the range of
as compared to non-fermented LLT. Fifty-nine volatile compounds were identified by GC and GC-MS, including 11 aldehydes, 14 alcohols, 11 ketones, 11 hydrocarbones and 12 acids. Aldehyde and ketone compounds were more identified in fermented LLT than in non-fermented LLT being abundant alcohol compounds by simultaneous steam distillation and extraction. The most abundant compounds of LLT identified in this study were curcumene followed by 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol and cyclohexen. Main compounds of fermented LLT were 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, butanoic acid, furfural, benzaldehyde, hexanoic acid and 2(3H)-furanone.
Effect of Aqueous Chlorine Dioxide Treatment on the Decomposition of Pesticide Residues
Kim, Kyu-Ri ; Song, Kyung-Bin ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 601~604
DOI : 10.3746/jkfn.2009.38.5.601
This study was conducted to examine the effect of aqueous chlorine dioxide treatment as a washing method on removal of pesticide residues. Three pesticides of chlorpyrifos, diazinon, and metalaxyl, which are commonly used in vegetable crops, were treated with 10, 50, and 100 ppm of aqueous chlorine dioxide and decomposition of the pesticides was determined using gas chromatography. Three pesticides used in this study were decomposed by aqueous chlorine dioxide treatment and removal rate was proportional to treatment time as well as concentration of aqueous chlorine dioxide. In particular, 100 ppm of aqueous chlorine dioxide treatment decreased the pesticides efficiently. In addition, lettuce was treated by dipping in distilled water and 100 ppm aqueous chlorine dioxide, respectively, and was compared regarding removal efficiency of the pesticides. The results revealed that washing with 100 ppm aqueous chlorine dioxide for 10 min was the most effective for removing the pesticides. These results suggest that aqueous chlorine dioxide can be used as a washing method of fresh produce to remove the residual of pesticides.
Comparison of Four Different Isolation Media for Staphylococcus aureus
Oh, Min-Hee ; Kang, Seong-Il ; Hong, Sang-Phil ; Oh, Se-Wook ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 606~611
DOI : 10.3746/jkfn.2009.38.5.606
Performance test was carried out between selective media which are generally used in Staphylococcus aureus isolation from food. Sensitivity, determined according to the appearance of characteristic colonies when 30 different S. aureus strains were tested, resulted as Baird-Parker agar (RPF)>
Staph Express plate> Baird-Parker agar> Mannitol salt agar. Also, the four different media showed the same selectivity because all tested media did not produce the false positive colonies. Recovery efficiency from the artificially inoculated foodstuff was almost the same for the tested media. Presumptive colonies were collected from the dried fishery product using Mannitol salt agar and collected strains were tested on 4 different selective agar. Almost presumptive strains did not show the false positive colonies except for S. carnosus ssp carnosus. This strain was identified as false positive colonies on Mannitol salt agar, Baird-Parker agar and
Staph Express plate. But Baird-Parker agar (RPF) did not show the false positive colonies with the same strains. So, it was concluded that the Baird-Parker agar (RPF) has more higher selectivity than other tested media in this experiment.
Effect of Ozone Treatment for Safety Improvement of Fresh Vegetable Juice
Cho, Jae-Min ; Kwon, Sang-Chul ; Tu, Gi ; Jeong, Jae-Hyun ; Lee, Kyung-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 612~617
DOI : 10.3746/jkfn.2009.38.5.612
Fresh vegetable juice is a non-heat treated product and the only step to reduce microbial growth is washing. Therefore, the materials for fresh vegetable juice including Angelica keiskei, Brassica loeracea var. acephala, and Daucus carota L. were treated by ozone after the first washing process and investigated for microbial and chemical changes. The number of the total aerobic bacteria in materials after selection step were
, which was a higher contamination level than the limit of Korea food code (
). However, after the 1st washing process and ozone treatment, the total aerobic bacterial number was reduced to
, which showed 2 log microbial reduction. After the 2nd washing step followed by ozone treatment, there was no difference in microbial number. The number of colifroms in the materials of fresh vegetable juice were
initially but showed
after the ozone treatment (1 log reduction). On the other hand, there was no changes in the contents of ascorbic acid, flavonoids, polyphenols, minerals (cadmium and lead) during all processes. In addition, no color changes were observed during washing process. Therefore, ozone treatment in the materials of fresh vegetable juice decreased the microbial numbers. Also, chemical characteristics of ozone treated sample were not different when compared with control.
Food Safety Knowledge and Home Food Safety Practices of Home-delivered Meal Service Recipients
Lee, Kyung-Eun ; Yi, Na-Young ; Park, Jung-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 618~625
DOI : 10.3746/jkfn.2009.38.5.618
The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.
Requirements and Self-evaluation of Competencies Necessary to be Effective Nutrition Teachers Perceived by School Food Service Dieticians
Lee, Kyung-Eun ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 626~635
DOI : 10.3746/jkfn.2009.38.5.626
The purposes of the study were to identify a comprehensive competency list related to the jobs of nutrition teachers and to compare the competency needs for nutrition teachers and dieticians' competency levels. Job functional areas and a competency list for nutrition teachers were developed based on a review of literature and revised through expert panel reviews. A total of 53 competency statements associated with 11 job functional areas were specified. Questionnaires were distributed to 457 dieticians engaged in school food service and 148 responses were returned (response rate: 32.4%). Excluding incomplete responses, 142 questionnaires were used for data analysis. Approximately half of the respondents were enrolled in an 1-year nutrition teacher certificate program, 25% in a graduate school of nutrition education, and 19% had completed an 1-year nutrition teacher certificate program. The dieticians highly rated requirements of the competencies related to sanitation and employee safety, nutrition counseling, nutrition education, and teaching practices; in contrary, their competency levels for nutrition education, nutrition counseling, and teaching practices were low. Respondents' competency levels were significantly lower than the required competency levels of effective nutrition teachers in all functional areas. A quadratic analysis based on the requirement and self-evaluation of the competencies revealed that priorities of education programs targeting school nutrition teachers or students preparing to be nutrition teachers should be placed on improving competencies related to nutrition education, nutrition counseling, teaching practices, sanitation and employee safety, menu management, and human resource management. These results can be used to develop curriculum materials for basic and continuing professional education for nutrition teachers. It is necessary to review and update competencies regularly to reflect environmental changes in school food service programs.
A Study on Impacts of Selection Attribute of Jeju Local Folklore Food on Customers' Behaviors -Focusing on Customer Satisfaction, Re-visit, and Word of Mouth of Jeju Tourists-
Yang, Tai-Seok ; Oh, Myung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 636~643
DOI : 10.3746/jkfn.2009.38.5.636
This research was to find out what impacts do selection attributes of Jeju local folklore food by Jeju tourists provide on their behaviors. Multiple regression analysis was carried out using statistics package of SPSS+/WIN 12.0 to find out impacts of selection attribute factors of Jeju local folklore food on customers' satisfaction, re-visit, and intention by word of mouth. As the results, for factors with statistically meaningful impacts at the level of meaningfulness (p<0.05); level of satisfaction showed regression coefficient of 0.476 and t value of 5.198 in essential factors; auxiliary factors showed regression coefficient of 0.232 and t value of 2.808; and sensual (five senses) factors showed regression coefficient of 0.165 and t-value of 2.013. Also, for re-visit, essential factors showed impacts with regression coefficient of 0.413 and t-value of 3.540; factors of menu composition showed regression coefficient of 0.228 and t-value of 3.118; and auxiliary factors showed regression coefficient of 0.218 and t-value of 2.643. In positive word of mouth factors, auxiliary factors showed impacts with regression coefficient of 0.273 and t-value of 2.555; sensual (five senses) factors showed regression coefficient of 0.264 and t-value of 2.238; essential factor showed regression coefficient of 0.237 and t-value of 2.230 and factors of menu composition showed regression coefficient of 0.161 and t-value of 2.167. Therefore, in customer behaviors (customer satisfaction, re-visit, and positive word of mouth) regarding Jeju local folklore food by tourists who visited Jeju, local folklore and cultures did not impact on customer behaviors; also, it can suggested this thesis is meaningful as a study proving that the best marketing is focus on essential substances of food as indicated in existing researches.
Antiproliferative Effect of Bacillus subtilis Fermented Soy Milk in AGS Human Gastric Adenocarcinoma Cells
Seo, Hae-Ree ; Kim, Ji-Young ; Bae, Geun-Ho ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 644~648
DOI : 10.3746/jkfn.2009.38.5.644
Antiproliferative effects of soy milk fermented with Bacillus subtilis from chungkukjang was studied in AGS human gastric adenocarcinoma cells. The fermented soy milk by B. subtilis (B. subtilis-F-SM) exhibited 82% growth inhibitory effect at 2 mg/mL concentration, while non-fermented soy milk (Non-F-SM) showed 68%. B. subtilis-F-SM treated AGS cells induced more apoptotic bodies than the Non-F-SM treated cells. In mRNA expressions, B. subtilis-F-SM showed decreased expression of anti-apoptotic bcl-2 and increased expression of pro-apoptotic bax. The expressions of tumor suppressor genes of p53 and p21 were also increased. These results suggest that fermented soy milk by B. subtilis exhibited higher antiproliferative activities compared with non-fermented soy milk.
Nutritional Compositions in Edible Portion of Castanopsis cuspidata Seeds
Lee, Jin-Cheol ; Lee, Byung-Doo ; Lee, Hong-Yeol ; Chung, Dong-Ok ; Eun, Jong-Bang ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 649~652
DOI : 10.3746/jkfn.2009.38.5.649
Nutritional compositions in edible portion of Castanopsis cuspidata seeds were investigated. Moisture content of Castanopsis cuspidata was 24.72 (Wt. %), crude protein was 2.19% (Wt. %), crude lipid was 0.83% (Wt. %), ash was 1.04% (Wt. %), and carbohydrate was 52.63% (Wt. %) in Castanopsis cuspidata seeds. Major amino acids were glutamic acid, aspartic acid, arginine and histidine, and minor ones were alanine, serine, proline, and valine. Sucrose was the highest content of free sugar in the seed. Major fatty acids were linolenic acid (18:3), palmitic acid (16:0) and oleic acid (18:1). Major minerals were P, K, Mg, Zn and Ca at the level of 88.31, 26.00, 13.20, 10.90, and 3.93 mg/100 g, respectively.
Isolation and Purification of Decursin and Decursinol Angelate in Angelica gigas Nakai
Kim, Kang-Min ; Jung, Jae-Yeon ; Hwang, Sung-Woo ; Kim, Myo-Jeong ; Kang, Jae-Seon ;
Journal of the Korean Society of Food Science and Nutrition, volume 38, issue 5, 2009, Pages 653~656
DOI : 10.3746/jkfn.2009.38.5.653
This paper is intended as an investigation of the method of extraction and the analysis by high-performance liquid chromatography mass spectroscopy of decursin and decursinol angelate in the dried root of Angelica gigas Nakai. The extracted decursin and decursinol angelate were the purity of >95% using 60% ethanol at
for 12 hours by HPLC analysis. Decursin and decursinol angelate were efficiently isolated using recycling HPLC. The purity of isolated decursin and decursinol angelate was identified as 99.97 and 99.40% by HPLC analysis, respectively. The molecular weights of Decursin and decursinol angelate were also identified as m/z=329 (
) and m/z=351 (
) by mass spectroscopy.