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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
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 39, Issue 12 - Dec 2010
Volume 39, Issue 11 - Nov 2010
Volume 39, Issue 10 - Oct 2010
Volume 39, Issue 9 - Sep 2010
Volume 39, Issue 8 - Aug 2010
Volume 39, Issue 7 - Jul 2010
Volume 39, Issue 6 - Jun 2010
Volume 39, Issue 5 - May 2010
Volume 39, Issue 4 - Apr 2010
Volume 39, Issue 3 - Mar 2010
Volume 39, Issue 2 - Feb 2010
Volume 39, Issue 1 - Jan 2010
Selecting the target year
Antioxidant Activities of Ethanol and Water Extracts from Propolis
Jeong, Chang-Ho ; Shin, Chang-Sik ; Bae, Young-Il ; Shim, Ki-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1725~1730
DOI : 10.3746/jkfn.2010.39.12.1725
To obtain basic information on the potential use of propolis as a raw material in functional food, proximate composition, total phenolics content and antioxidant activities of different propolis extracts in Korea were investigated. Propolis had the highest level of crude fat and the lowest level of crude fiber. The total phenolics content of ethanol and water extract of propolis from Geochang (GEE and GWE), ethanol and water extract of propolis from Jeju (JEE and JWE) were 184.17, 316.19, 204.33 and 47.83 mg gallic acid equivalent/g, respectively. GWE contained relatively higher levels of total phenolics than the other extracts. The antioxidant potential of the extracts was assessed by different in vitro assays such as DPPH, ABTS, reducing power, ferric reducing/antioxidant power (FRAP) and peroxidation inhibiting activities through linoleic acid emulsion system. DPPH and ABTS radical scavenging activities of all the extracts were dose dependent. The GWE exhibited the best performance in reducing power, FRAP, and lipid peroxidation using ferric thiocyanate (FTC) assay. These results demonstrated that GWE has excellent antioxidant activities and thus it has great potential as a raw material for functional food.
Physicochemical Characteristics and Antioxidant Activities of Fermented Garlic Husk
Kim, Ra-Jeong ; Kang, Min-Jung ; Lee, Soo-Jung ; Shin, Jung-Hye ; Sung, Nak-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1731~1738
DOI : 10.3746/jkfn.2010.39.12.1731
This study was carried out to evaluate the possibility for functional characteristics of garlic husk and its products fermented by Lactobacillus plantarum. Each water and 80% ethanol extracts made from garlic husk and its fermented products were tested for antioxidant activities. Total mineral content of fermented garlic husk was 2,056.23 mg/100 g and its content was 1.5 times higher than the unfermented sample. Total phenol contents were the highest in the ethanol extracts made from fermented garlic husk. Activities of electron donating, reducing power and NO radical scavenging in the ethanol extracts of fermented product were significantly higher than the unfermented sample. ABTS radical scavenging activity of fermented garlic husk was higher than the unfermented sample. Also, its activity was higher in the ethanol extracts than the water extracts. Nitrite scavenging activity of garlic husk was significantly different between fermented and not fermented sample. Because antioxidative effects of fermented garlic husk were elevated, these results recommended its utilization as a functional materials for animal feed.
Biological Activities of Solvent Extracts from Leaves of Aceriphyllum rossii
Lim, Sang-Hyun ; Kim, Hee-Yeon ; Park, Min-Hee ; Park, Yu-Hwa ; Ham, Hun-Ju ; Lee, Ki-Yun ; Kim, Kyung-Hee ; Park, Dong-Sik ; Kim, Song-Mun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1739~1744
DOI : 10.3746/jkfn.2010.39.12.1739
In this study, the bioactivities of ethanol (EEAR) and water extract (WEAR) from the leaf of Aceriphyllum rossii were investigated. In the anti-oxidative activity, IC50 of DPPH radical scavenging activity was respectively 549.86 and
/mL by EEAR and WEAR. Anti-inflammatory activity of EEAR and WEAR has been evaluated on inhibition of lipopolysaccharide (LPS)-induced nitric oxide (NO) release by the macrophage RAW 264.7 cells. EEAR and WEAR inhibited inflammatory by 5.58 and 16.85% in 10 mg/mL, respectively. In the anti-diabetic activity,
-glucosidase inhibitory activity was 5.62 and
/mL by EEAR and WEAR.
-amylase inhibitory activity of EEAR and WEAR was 4,623.87 and over
/mL, respectively. In the anti-obesity, all lipase inhibitory activity (
) of EEAR and WEAR was up
/mL. Finally, EEAR and WEAR exhibited anti-oxidative and anti-diabetic activity. It suggests that Aceriphyllum rossii could be potentially used as a resource of bioactive materials for health functional foods.
Antimicrobial Activity of Bamboo (Sasa borealis) Leaves Fraction Extracts against Food Poisoning Bacteria
Park, Yeon-Ok ; Lim, Hyeon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1745~1752
DOI : 10.3746/jkfn.2010.39.12.1745
This study was conducted to investigate the antimicrobial activity of 70% ethanol (EtOH) extract and the five fractions of the crude extract from Sasa borealis leaves against seven food poisoning bacteria, Staphylococcus aureus, Micrococus luteus, Listeria monocytogens, Bacillus subtilis, Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa. The yield of 70% EtOH extract was 11.4% and those of n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous fractions were 3.0%, 1.1%, 0.6%, 1.3%, and 5.1%, respectively. The 70% EtOH extract and the four fractions except aqueous fraction demonstrated antimicrobial activity against all the seven food poisoning bacteria at a concentration of 0.5%, although it was less compared to benzoic acid. Minimal inhibitory concentration (MIC) of the 70% EtOH extract against all the food poisoning bacteria except S. aureus was
/disc. Moreover, chloroform fraction was
/disc against 3 food poisoning bacteria and
/disc against the other 4 food poisoning bacteria; ethyl acetate fraction was
/disc against all the food poisoning bacteria. In addition, n-butanol fraction was
/disc against all the food poisoning bacteria except S. aureus. Aqueous fraction, which did not show antimicrobial activity at 5%, was
/disc against only S. aureus and L. monocytogen. The 0.25%, and 0.5% of ethyl acetate fraction inhibited the growth of all the food poisoning bacteria 8 to 12 hours and 24 hours, respectively. These results indicate that the Sasa borealis leaves may be useful as a natural antimicrobial substance.
Protective Effects of Sasa Borealis Leaves Extract on High Glucose-Induced Oxidative Stress in Human Umbilical Vein Endothelial Cells
Hwang, Ji-Young ; Han, Ji-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1753~1760
DOI : 10.3746/jkfn.2010.39.12.1753
This study was designed to investigate the protective effects of Sasa borealis leaves on high glucose-induced oxidative stress in human umbilical vein endothelial cells (HUVECs). Freeze-dried Sasa borealis leaves were extracted with 70% methanol and followed by a sequential fractionation with dicholoromethan, ethyl acetate, butanol and water. The ethyl acetate fraction from Sasa borealis leaves extract (ESLE) was used in this study because it possessed the strongest antioxidant activity among the various solvent fractions. Exposure of HUVECs to 30 mM high glucose for 48 hr resulted in a significant (p<0.05) decrease in cell viability, glutathion (GSH) concentration, activities of antioxidant enzymes including superoxide dimutase (SOD), glutathion peroxidase (GSH-px) and catalase, and a significant (p<0.05) increase in intracellular ROS and lipid peroxidation formation in comparison to the cells treated with 5.5 mM glucose. ESLE treatment decreased intracellular ROS and lipid peroxidation formation and increased cell viability, GSH concentration and expressions of SOD and catalase in HUVECs. These results suggest that ESLE may be able to protect HUVECs from high glucose-induced oxidative stress, partially through the antioxidative defense systems.
Anti-diabetic and Hypoglycemic Effect of Eleutherococcus spp.
Lim, Sang-Hyun ; Park, Yu-Hwa ; Kwon, Chang-Ju ; Ham, Hun-Ju ; Jeong, Haet-Nim ; Kim, Kyung-Hee ; Ahn, Young-Sup ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1761~1768
DOI : 10.3746/jkfn.2010.39.12.1761
Hypoglycemic effect through activity inhibition of
-amylase was evaluated using leaves of Eleutherococcus senticosu, Eleutherococcus gracilistylus, Eleutherococcus sieboldianus and Eleutherococcus sessiliflorus which belong to Acanthopanax sessiliflorus genus. As a result of measuring
-glucosidase activity inhibition, extract of Eleutherococcus gracilistylus showed around 43.38% of activity inhibition compared with acarbose and extract of Eleutherococcus senticosu showed 41.24% inhibitory effect. As a result of measuring
-amylase activity inhibition, acarbose showed 73.25% of activity inhibition in 10 mg/mL concentration, and the extract of Eleutherococcus senticosu leaves showed 91.90% higher activity inhibition compared with acarbose. Also, after subjects in a model were induced diabetes with streptozotocin (STZ) intake plant extract from Acanthopanax sessiliflorus for 2 weeks, effect of improving blood glucose level and fat was examined. In all groups with specimen, Eleutherococcus senticosu (T1), Eleutherococcus gracilistylus (T2), Eleutherococcus sieboldianus (T3) and Eleutherococcus sessiliflorus (T4), blood glucose level was significantly decreased compared with that in control group (C). In an experiment of examining changes in fat concentration in blood, total cholesterol content increased in a control group compared with a normal, while in T1, T3 and T4, it decreased significantly compared with the control group. As for HDL-cholesterol, it significantly increased in all diabetes induced groups compared with the normal group, and in T3, it increased the most significantly by 55.61% compared with the control group. In case of LDL-cholesterol, specific difference between the normal group and the control group was not found; however, significant increase was detected in T2 and T3, whereas in T1 and T4, it decreased significantly compared with the control group. As for triglyceride, its concentration increased in the control group like total cholesterol. It decreased 60.16% in T3, 60.80% in T4 and 50.16% in T1 compared with the control group. As a result of measuring the concentration of triglyceride in extracted liver, the control group showed significant increase compared with the normal group, whereas T1 and T2 showed significant decrease compared with the normal group. The above results show that extracts from Acanthopanax sessiliflorus genus are effective for hypoglycemic and improving fat metabolism due to diabetes.
Effect of Ecklonia stolonifera Extracts on Bone Turnover Markers in Ovariectomized Rats
Kim, Young-Kyoung ; Kim, Mi-Hyang ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1769~1775
DOI : 10.3746/jkfn.2010.39.12.1769
Menopause is often associated with the incidence of several chronic diseases including osteoporosis, cardiovascular disease, and obesity. The purpose of this study was designed to evaluate the possibility of osteoporosis prevention in postmenopausal women. In this study, we investigated the effects of Ecklonia stolonifera (ES) extracts on bone turnover markers in ovariectomized rats. For this study, the following four groups of 9-week-old Sprague-Dawley rats were evaluated over 6 weeks: normal rats (SHAM), ovariectomized rats (OVX-CON) and ovariectomized rats that were treated with ES extracts. We measured the osteocalcin and C-telopeptide of collagen cross-links (CTx) content, enzyme ALP activity in serum and collagen content in the cartilage, bone, skin and lungs. We found that the levels of indicators of bone metabolism such as alkaline phosphatase (ALP), osteocalcin and CTx were lower in rats in the ES extract group than the OVX-CON group. In addition, the collagen contents in the bone, cartilage, skin and lungs decreased in response to ovariectomy, but the levels of collagen were greater in the bone of rats that were treated with ES extract than in the bone of rats in the OVX-CON group. These results suggest that the ES may be an effective functional food to prevent osteoporosis in postmenopausal women.
Effect of Ecklonia cava Water Extracts on Inhibition of IgE in Food Allergy Mouse Model
Song, Eu-Jin ; Lee, Chung-Jo ; Kim, Koth-Bong-Woo-Ri ; Jung, Ji-Yeon ; Kwak, Ji-Hee ; Choi, Moon-Kyoung ; Kim, Min-Ji ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1776~1782
DOI : 10.3746/jkfn.2010.39.12.1776
This research was done to verify the effect of Ecklonia cava water extracts (ECWE) on inhibition of allergic reactions using ovalbumin (OVA)-immunized food allergy mouse model. For in vitro test,
/mL of ECWE and OVA were added to splenocytes obtained from OVA-immunized mice. The significant reduction of IgE antibody level in culture supernatants of splenocytes was shown in ECWE adding group at all tested concentrations. In addition, ECWE decreased IL-4 and IFN-
levels in supernatants of splenocytes. To confirm the effect of ECWE in in vivo test, ECWE was injected to peritoneal cavity of OVA-immunized mice. Subsequently, IgE level was measured in serum and cultured supernatants of splenocytes. As a result, the injection of ECWE (5 and 10 mg/kg BW) significantly attenuated the secretion of IgE antibody in both serum and splenocytes. In conclusion, the present study indicates that ECWE could suppress in a food allergy mouse model through the inhibition of IgE secretion.
Effect of Onion Extracts on Serum Cholesterol in Borderline Hypercholesterolemic Participants
Lee, Hyun-Jin ; Lee, Kyung-Hea ; Park, Eun-Ju ; Chung, Hye-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1783~1789
DOI : 10.3746/jkfn.2010.39.12.1783
The aim of this study was to examine the effects of 10 week onion extract supplementation on blood lipid profiles in borderline hypercholesterolemic participants. The study consisted of 10 males and 17 females aged
years. At baseline, serum total cholesterol level was
mg/dL (201~239 mg/dL). This study was designed as randomized single blind placebo controlled cross-over study. After 1 week wash-out period, subjects were randomized into two groups; they took onion extract (150 mL/1 pack, containing 30 mg quercetin) or placebo for 10 weeks. After 1 week wash-out period again, subjects took exchanged samples for another 10 weeks. The total-cholesterol (
mg/dL; p<0.01), LDL-cholesterol (
mg/dL; p<0.01) and atherogenic index (AI:
; p<0.05) decreased significantly after 10 weeks of onion extracts supplementation, while there were no significant changes during placebo periods. The levels of HDL-cholesterol (onion extract:
mg/dL), GOT (onion extract:
IU/L), and GPT (onion extract:
IU/L) showed no significant changes in both periods. These results indicate that the consumption of onion concentrated extracts exerts beneficial effects on dyslipidemia through the decrease of serum total cholesterol and LDL cholesterol levels in borderline hypercholestrolemic subjects. In conclusion, onion was useful as dietary therapy for hypercholestrolemia and adequate onion intake may help to prevent cardiovascular disease.
Effects of Onion Peel Extracts on Blood Circulation in Male Smokers
Lee, Hye-Jin ; Lee, Kyung-Hea ; Cha, Young-Jun ; Park, Eun-Ju ; Shin, Min-Jeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1790~1799
DOI : 10.3746/jkfn.2010.39.12.1790
A controlled and double blinded trial was performed to evaluate the effects of OPE supplementation on blood circulation in healthy male smokers. The study population consisted of 92 healthy male smokers aged
years. The supplement group (n=49) received OPE containing 100 mg quercetin/day for 10 weeks, while the control group (n=43) received placebo powders. The prothrombin time and activated partial thromboplastin time increased significantly after OPE consumption, indicating the attenuated blood clot formation by OPE. In conclusion, these results indicate that the daily consumption of OPE (containing 100 mg quercetin) for 10 weeks exerts significant health benefits through the modulation of physiological functions including the blood circulation in male smokers.
Effects of Vanadium Water on Cancer-related Fatigue of Non Advanced Cancer Patients: Randomized Double Blinded Controlled Trial
Zheng, Hong-Mei ; Kim, Dong-Hee ; Lee, Suk-Hoon ; Park, Yoo-Kyoung ; Yoo, Hwa-Seung ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1800~1806
DOI : 10.3746/jkfn.2010.39.12.1800
This study was conducted to evaluate the efficacy and safety of vanadium water (VW) on cancer-related fatigue of non-advanced cancer patients. For the experimental group administration, participants consumed three 500 mL/bottle bottles of Jeju Island's VW, which contained 15~20 ppb of vanadium, three times a day (morning, afternoon, evening) for 4 weeks (28 days) without any additional treatments for fatigue improvement. The control group participants consumed three 500 mL/bottle bottles of ordinary water (0 ppb of vanadium) three times a day for the same period of time without any additional treatments for fatigue improvement. After 4 weeks of VW consumption, total score of Revised Piper Fatigue Scale (RPFS) was reduced 30% compared to the basal score after Fisher's Exact Test which resulted in a statistical borderline significance (p=0.0799) and result of t-test of comparison between two groups' RPFS total score and fatigue cognitive/mood changes resulted in a statistical significance (p=0.0112). In detail, only 36.4% of control group (N=11) showed improvement while 77.8% of treatment group (N=9) showed fatigue improvement. No other lab measures, including thyroid hormone level indicated any significant differences between two groups. In conclusion, daily consumption of 1.5 L of vanadium water for 4 weeks showed improvement of non-advanced cancer patients' fatigue.
Changes of Chemical Components of Fermented Tea during Fermentation Period
Kim, Yong-Shik ; Choi, Goo-Hee ; Lee, Kyung-Haeng ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1807~1813
DOI : 10.3746/jkfn.2010.39.12.1807
To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and chemical composition and sensory changes were evaluated during fermentation period. The lightness of the fermented samples decreased; in contrast, redness and yellowness increased. Especially, the color change of the fermented tea using B. subtilis was higher than those of control and other samples with different microorganisms during fermentation period. Chlorophyll contents were decreased by similar level regardless of fermentation treatments. The fastest decrease of total catechins contents were found in the tea fermented with B. subtilis and significantly reduced by increase of fermentation period. However, total catechin contents of the tea fermented by L. bulgaricus were not decreased. The caffeine contents of the microbial fermented teas were more decreased than that of control, even though the decrease was slight. Sensory panelists preferred the tea fermented by B. subtilis to those of control or other fermentation treatment.
Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature
Yim, Seoung-Been ; Kim, Mi-Sook ; Kim, Eun-Kyung ; Ko, Jae-Youn ; Jeong, Yoon-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1814~1818
DOI : 10.3746/jkfn.2010.39.12.1814
The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at
. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature (
Physicochemical Characteristics of Ginseng JungKwa Produced with Hot-Water Extract from Maegmundong (Liriope platyphylla tubers)
Lee, Ka-Soon ; Kim, Gwan-Hou ; Seong, Bong-Jae ; Kim, Hyun-Ho ; Song, Mi-Ran ; Kim, Mee-Ree ; Lee, Gyu-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1819~1825
DOI : 10.3746/jkfn.2010.39.12.1819
This study was carried out to investigate the quality characteristics of ginseng JungKwa produced with hot-water extract from Maegmundong (MGJ) instead of sugar. Chemical characteristics of MGJ and control ginseng JungKwa produced by sucrose (CGJ) were measured by proximate constituents, free sugars, ginsenosides, total phenolic compound, flavonoid content, and antioxidative activity was measured by electron donating abilities and hydrogen peroxide scavenging activity. Carbohydrate, crude protein, crude ash contents of MGJ were 76.40, 1.46 and 3.49%, where as those of CGJ were 80.01, 0.59 and 0.96%. Free sugar compositions of MGJ were fructose (32.42%), oligosaccharide (16.91%), disaccharide (13.91%) and glucose (13.16%). Eleven ginsenosides types were detected on MGJ and 9 kinds on CGJ; their contents were 740.1 and 675.6 mg%, respectively. Total phenolic compound and flavonoid content were 5.46 and 0.016% on MGJ, 5.02 and 0.014% on CGJ, respectively. In physiological characteristics, the
of electron donating ability by DPPH on MGJ was about 34.5 mg/mL and ability was slightly higher than CGJ, although there's not much difference in ability between MGJ and CGJ. Hydrogen peroxide scavenging activities were 92% on MGJ and 96% on CJG when treated at
Effect of Drying Methods and Gamma Irradiation on the Color Changes and Antioxidant Activity of Grape By-Products
Jo, Ji-Eun ; Yook, Hong-Sun ; Kim, Kyoung-Hee ; Baek, Jong-Yeon ; Moon, Young-Ja ; Park, Sung-Jin ; Jang, Soon-Ae ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1826~1831
DOI : 10.3746/jkfn.2010.39.12.1826
This study was carried out to examine the changes of the quality feature and antioxidant activity of grape by-products. This experiment was to arrange the basic data for developing a functional material using grape by-products which were useless resources. Hot-air and freeze drying were followed by the gamma irradiation of 1~20 kGy. Hunter's color value, in case of hot-air drying, showed the highest L and a value in the 3 kGy, and it decreased according to the increase of the exposure dose. In the case of fre ze drying it showed the highest L and b value at the highest exposure, 20 kGy. It was considered that the breakdown of the pigment through high temperature processing was launched and the influence according to the gamma irradiation was not shown. The gamma irradiation of 3 kGy appeared to have a good influence on the color of the grape by-products which went through hot-air drying. The contents of the total phenolic compounds, in case of hot-air drying, showed the highest total polyphenol contents in the 3 kGy irradiation and it decreased according to the increase of the exposure dose; in contrast, the higher phenolic contents showed in the irradiated group than in the control. In case of freeze drying, the highest phenolic contents appeared in the control but 3 kGy showed the highest one in the irradiated group. Results of radical scavenging activity using DPPH and ABTS indicated that 3 kGy showed the highest radical scavenging activity in hot-air and freeze drying. Therefore, it was found that gamma irradiation of 3 kGy could improve the color and antioxidant activity of grape by-products, but an antioxidant activity of grape by-product due to the gamma irradiation was a little affected in the aspects of by-product utilization.
The Fermentative Characteristics of Cheonggukjang Prepared by Starter Culture of Bacillus spp. with Fibrinolytic Activity
Hwang, Jong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1832~1838
DOI : 10.3746/jkfn.2010.39.12.1832
The objective of this study was to improve the flavor of Cheonggukjang prepared by the culture optimization of starter with the fibrinolytic activity. After 25 strains isolated from the commercial Cheonggukjang and Doenjang in different regions were compared, 7 Bacillus strains with proteolytic and slime-producing activities were selected. When the fibrin plate method for fibrinolytic activity was applied, CJJN-4 and 5 showed the higher activity in tripticase soy broth (TSB). All Cheonggukjang prepared with CJJN-4 and 5 also had the fibrinolytic activity, regardless of culture temperature or time. Especially, Cheonggukjang prepared at
showed higher activity than
, and Cheonggukjang prepared with CJJN-4 for 48 hr at
showed the highest fibrinolytic activity. Although there was no significant difference in pH of Cheonggukjang prepared with CJJN-4 or 5 during 72 hr at
, Cheonggukjang prepared with CJJN-4 at
had lower pH until 60 hr than
or CJJN-5. The total amino type nitrogen contents of Cheonggukjang were 1,139.6 (CJJN-4) and 1,027.6 mg% (CJJN-5) for 72 hr at
, and their producing rates were also higher at
. Meanwhile, the contents of ammonia type nitrogen induced unpleasant flavor were lower in Cheonggukjang with CJJN-4 and 5 at
than CJJN-5 at
. Therefore, Cheonggukjang fermented with CJJN-4 starter at
had the improved flavor, such as change of amino or ammonia type nitrogen production, and higher fibrinolytic activity.
Effect of Salt Soluble Protein Extracts from Anchovy on Quality Characteristics of Sausage
Kwak, Ji-Hee ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Lee, Chung-Jo ; Jung, Ji-Yeon ; Choi, Moon-Kyoung ; Kim, Min-Ji ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1839~1845
DOI : 10.3746/jkfn.2010.39.12.1839
This study was conducted to evaluate the effects of salt soluble protein extracts from anchovy (ASSPE) on sausage during storage at
. Sausages were produced containing 5 and 10% ASSPE. Sausages containing ASSPE showed no significant differences in emulsion stability, color, pH, moisture, viable cell count, and VBN compared to the control. The hardness significantly increased with the addition of ASSPE, and sausages containing 5% ASSPE were the highest in gumminess. In the sensory evaluation, sausages containing 5% ASSPE had the highest score in appearance and springiness. In conclusion, the addition of ASSPE in sausage had no effects on storage characteristics, but had a good effect on improvement of quality and sensory characteristics. Especially, 5% ASSPE sausage had good texture and high sensory characteristics due to increased binding capacity. These results suggest that 5% ASSPE may improve the quality and sensory characteristics of sausage.
Storage Attribute of Angelica keiskei Juice Treated with Various Electrolyzed Water
Park, Yeo-Jin ; Yoo, Jae-Yeol ; Jang, Keum-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1846~1853
DOI : 10.3746/jkfn.2010.39.12.1846
The storage attributes of green juice prepared by washing Angelica keiskei with various washing solutions using air bubble method were investigated. The washing solutions were distilled water (DW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). During storage at
, the number of bacteria after 1 day was
CFU/mL when DW was used, whereas bacterial growth was
CFU/mL after 4 days when SHEW or SAEW was used. The pH and color were not changed, and the polyphenol content, electron donating ability and total antioxidant ability were decreased slowly with the increase of storage time. No significant difference in any of the measured properties was found among washing methods (p<0.05). Consequently, these results suggest the possible use of electrolyzed water for washing to enhance the shelf life of green juice with A. keiskei because SHEW and SAEW decreased bacterial growth without affecting other properties of the green juice.
Catabolic Enzyme Activities and Physiological Functionalities of Lactic Acid Bacteria Isolated from Korean Traditional Meju
Jeong, Ji-Kang ; Zheng, Yanfei ; Choi, Hye-Sun ; Han, Gwi-Jung ; Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1854~1859
DOI : 10.3746/jkfn.2010.39.12.1854
Three kinds of Korean traditional Meju were selected and the counts of microorganisms in these Meju were determined. The counts of total aerobic bacteria, lactic acid bacteria and yeasts and molds were 107~108, 106~108 and 107~108 cfu/g, respectively in three Meju and lactic acid bacteria were important microorganisms in the fermentation of Meju. Therefore, we isolated three kinds of dominant lactic acid bacteria from these Meju. They were identified as Leuconostoc mesenteroides (98%, Lm-SMm), Lactobacillus plantarum (99%, Lp-SMm) and Lactococcus lactis (98%, Ll-GAm). Then, enzyme activities and physiological functionalities of three lactic acid bacteria were investigated. Protease, lipase and
-amylase activities were detected in three lactic acid bacteria, Ll-GAm showed relatively higher activities than other two lactic acid bacteria. Lm-SMm, Lp-SMm and Ll-GAm showed 45, 48 and 60% of antioxidative activity to 1,1-diphenyl-2-picryhydrazyl (DPPH), and exhibited 45, 67 and 70% of inhibitory effects in HT-29 human colon cancer cells, respectively. These results indicate that three lactic acid bacteria isolated from traditional Meju, especially Ll-GAm are applicable to Meju preparation for soybean paste industry.
Isolation and Identification of Wild Yeasts from Schizandra (Schizandra chinensis) for Wine Production and Its Characterization for Physicochemical and Sensory Evaluations
Lee, Si-Hyung ; Park, Hae-Kyung ; Kim, Myung-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1860~1866
DOI : 10.3746/jkfn.2010.39.12.1860
The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix (
brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma (
), color (
), and overall acceptability (
). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.
Microbe and Quality Changes of Ready-to-Eat Lettuce during Storage at Different Temperatures
Cho, Sun-Kyung ; Kwon, Hye-Soon ; Park, Jong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1867~1872
DOI : 10.3746/jkfn.2010.39.12.1867
Microbe and quality changes of vacuum-packaged ready-to-eat lettuce were analyzed. While the vacuumpackaged lettuce after chlorine sanitizer were stored at
for 7 days, viable numbers of total aerobic bacteria (TAB), coliform, E. coli, food-borne pathogens and lactic acids bacteria (LAB) were counted with gas production and sensory evaluation. Before the storage, only TAB of 2 log CFU/g and coliform of 1 log CFU/g were detected and LAB was not detected. TAB, coliform and LAB increased by 1 log CFU/g at
for 7 days without any detection of the pathogens. Sensory evaluations for off-flavour and crispness dropped to half the best value at 5 day storage. TAB and coliform increased by 3 log CFU/g and 2 log CFU/g, respectively, but LAB grew very actively by 4 log CFU/g under anaerobic environment and only B. cereus were detected after enrichment of the lettuce at
for 3 days. The evaluations for off-flavour and crispness were half the best value for 3 days. However, TAB and coliform increased by 3 log CFU/g, 1 log CFU/g, and 4 log CFU/g, respectively only at 1 day storage under
. Also B. cereus were detected after enrichment and the sensory evaluation were half the best value within 1 day storage. Therefore, preservation at the lowest temperature possible is required for growth inhibition of the bacteria contaminated in the lettuce. Interestingly, LAB among them grew most actively under the anaerobic condition and the adulteration of lettuce might be closely related with the growth of LAB.
Heavy Metal Contents of Vegetables Available on the Markets in Seoul
Choi, Chae-Man ; Choi, Eun-Jung ; Kim, Tae-Rang ; Hong, Chae-Kyu ; Kim, Jung-Hun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1873~1879
DOI : 10.3746/jkfn.2010.39.12.1873
This study was conducted to estimate the heavy metal contents of vegetables available on the markets in Seoul area. Concentrations of mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As), chrome (Cr), nickel (Ni), copper (Cu), and zinc (Zn) were measured in 300 samples using a mercury analyzer and inductively coupled plasma optical emission spectrometer (ICP-OES) after wet digestion. The average values of heavy metals in vegetables were as follows [mean (minimum~maximum), mg/kg]; Hg: 0.0005 (N.D~0.007), Pb: 0.011 (N.D~0.259), Cd: 0.012 (N.D~0.188), As: 0.002 (N.D~0.142), Cr: 0.100 (0.019~0.954), Ni: 0.093 (0.003~1.231), Cu: 1.098 (0.072~36.29), and Zn: 3.48 (0.485~21.31). The heavy metal contents of vegetables available on the markets in Seoul were almost the same as or lower than those reported in other studies. The weekly average intakes of mercury, lead and cadmium from vegetables take 0.44~7.71% of PTWI (Provisional Tolerable Weekly Intakes) that the FAO/WHO Joint Food Additive and Contaminants Committee sets for evaluation of food safety.
A Study on Influence of Foodservice Managers' Emotional Intelligence on Job Attitude and Organizational Performance
Jung, Hyun-Young ; Kim, Hyun-Ah ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1880~1892
DOI : 10.3746/jkfn.2010.39.12.1880
The purposes of this study were to: a) provide evidence concerning the effects of emotional intelligence on job outcomes, b) examine the impacts of emotional intelligence on employee-related variables such as 'job satisfaction', 'organizational commitment', 'organizational performance', and 'turnover intention' c) identify the conceptual framework underlying emotional intelligence. A survey was conducted to collect data from foodservice managers (N=231). Statistical analyses were completed using SPSS Win (16.0) for descriptive analysis, reliability analysis, factor analysis, t-test, correlation analysis, cluster analysis and AMOS (16.0) for confirmatory factor analysis and structural equation modeling. The concept of emotional intelligence (EI) has been on the radar screens of many leaders and managers over the last several decades. The emotional intelligence is generally accepted to be a combination of emotional and interpersonal competencies that influence behavior, thinking and interaction with others. The main results of this study were as follows. The four EI (Emotional Intelligence) dimensions correlated significantly with age. The means of job satisfaction score were above the midpoint (3.04 point) scale. The organizational commitment score was above the midpoint (3.41 point) scale and was higher at 'loyalty' factor than 'commitment' factor. The means of organizational performance score were above the midpoint (3.34) scale. The correlations among the four EI (emotional intelligence) factors were significant with job satisfaction; organizational commitment, organizational performance and turnover intention. The test of hypothesis using structural equation modeling found that emotional intelligence produced positive effects on job attitude and job performance. Emotional intelligence enhanced organizational commitment, and in turn, managers' attitude produced positive effects on organizational performance; emotional intelligence also had a direct impact on organizational performance. This study has identified the effect of emotional intelligence on organizational performance and attitudes toward one's job.
Antioxidative Activity of Solvent Extracts from Synurus excelsus and Synurus palmatopinnatifidus
Lee, Kwang-Jae ; Yun, In-Ju ; Kim, Hee-Yeon ; Kim, Kyung-Hee ; Kim, Young-Jin ; Kim, Dong-Woon ; Lim, Sang-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1893~1897
DOI : 10.3746/jkfn.2010.39.12.1893
The total polyphenol contents and antioxidative activities of water and ethanol extracts from Synurus excelsus and Synurus palmatopinnatifidus var. palmatopinnatifidus were determined. Total polyphenol contents of ESE and ESP were 195.7 and 216.2 mg/g, and were higher than WSE (74.7 mg/g) and WSP (77.4 mg/g). The total flavonoid contents were also higher in ESE (176.6 mg/g) and ESP (148.8 mg/g) than WSE and WSP. DPPH radical scavenging activities of ESE and ESP (73.1 and 73.4%) were higher than WSE and WSP as like total polyphenol and flavonoid contents. Although the DPPH radical scavenging activities of the extracts were proportional to total polyphenol contents, there are no differences between water extracts and ethanol extracts of Synurus excelsus and Synurus palmatopinnatifidus on ABTS radical scavenging activities. Moreover, all the solvent extracts (ESE, ESP, WSE and WSP) had no SOD-like activity. These results suggest that consideration for adoption of method is necessary to evaluate antioxidative activity of extracts from plants including vegetables.
Enhancement of Antioxidant Activities of Codonopsis lanceolata and Fermented Codonopsis lanceolata by Ultra High Pressure Extraction
Park, Sung-Jin ; Park, Dong-Sik ; Lee, Su-Bock ; He, Xin-Long ; Ahn, Ju-Hee ; Yoon, Won-Byung ; Lee, Hyeon-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1898~1902
DOI : 10.3746/jkfn.2010.39.12.1898
This study was designed to evaluate antioxidant activity of low-quality Codonopsis lanceolata treated by fermentation process followed by hydraulic high pressure extraction. C. lanceolata was subjected to 5,000 bar for 30 min at
. The highest phenolics content was observed in the combined treatment of fermentation and high pressure extraction (35.11 mg/100 g), followed by high pressure extraction alone (14.78 mg/100 g) and conventional extraction (14.56 mg/100 g). The content of flavonoids followed the similar pattern as that of total phenolics, showing 280.86 mg/100 g of C. lanceolata treated by the combined fermentation with high pressure extraction whereas 193.05 mg/100 g of C. lanceolata treated by the conventional extraction. The DPPH scavenging activity was 69.32% at 0.6 mg/mL of C. lanceolata treated by the combined process, while the DPPH scavenging activities of C. lanceolata treated by high pressure extraction alone and the conventional extraction were 60.35% and 30.92%, respectively. The highest reducing power of C. lanceolata extract (1.0 mg/mL) was observed at the combined treatment (0.926), followed by high pressure extraction alone (0.881) and the conventional extraction (0.733). The combination of fermentation with high pressure extraction significantly increased the contents of phenolics and flavonoids and also enhanced the antioxidant activity. Therefore, the combined application of fermentation and high pressure extraction can be an alternative technique for the extraction of C. lanceolata. These results provide useful information for enhancing biological properties of low-quality C. lanceolata.
Drying of Alaska Pollack in Controlled Conditions to Identify Major Factors for Textural Properties of Hwangtae
Ha, Ju-Yeoup ; Lee, Sang-Hyun ; Jung, Kyung-Jin ; Jo, Young-Duk ; Kim, Jae-Cherl ;
Journal of the Korean Society of Food Science and Nutrition, volume 39, issue 12, 2010, Pages 1903~1907
DOI : 10.3746/jkfn.2010.39.12.1903
Drying curves for raw Alaska pollack seemed to follow typical food dehydration process with a very short initial settling down period. It was evident that there are some differences in drying rates between each part of fish body showing the highest drying rate for fish head followed by that for fish skin and that for flesh, presumably because of differences in water holding capacity of the components of each part. Specifically, the drying curve of fish flesh revealed that a boundary layer, thereby, a time period, existed which showed a big difference in moisture content and/or water activity as drying proceeds. The boundary layer in fish flesh with high moisture content between the layer contributes to reduce drying rate mainly as a consequence of protein aggregation resulting in hardening of fish flesh. The first boundary layer in this work appeared to show within several hours after initiation of drying. For Hwangtae, a naturally cyclic freeze-thaw dried and aged Alaska pollack which was popular in Korea, manufacturing process, it is clear that periodic moistening of boundary layer in fish flesh prohibits hardening fish flesh in boundary layer and enables steady moisture diffusion from inside of the fish flesh to surface of the fish body.