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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 40, Issue 12 - Dec 2011
Volume 40, Issue 11 - Nov 2011
Volume 40, Issue 10 - Oct 2011
Volume 40, Issue 9 - Sep 2011
Volume 40, Issue 8 - Aug 2011
Volume 40, Issue 7 - Jul 2011
Volume 40, Issue 6 - Jun 2011
Volume 40, Issue 5 - May 2011
Volume 40, Issue 4 - Apr 2011
Volume 40, Issue 3 - Mar 2011
Volume 40, Issue 2 - Feb 2011
Volume 40, Issue 1 - Jan 2011
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Induction of Apoptosis by Combined-treatment with Genistein and TRAIL in U937 Human Leukemia Cells
Choi, Yung-Hyun ; Han, Min-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1201~1207
DOI : 10.3746/jkfn.2011.40.9.1201
Tumor necrosis factor-related apoptosis-inducing ligand (TRAIL) has been proposed as a potent tool to trigger apoptosis in cancer therapy. However, as many types of cancer cells remain resistant towards TRAIL-induced cytotoxicity, several combined therapy approaches aimed to sensitize cells to TRAIL have been developed. Genistein, a natural isoflavonoid phytoestrogen, has been shown to have anticancer activity by inducing cell cycle arrest at G2M phase as well as apoptosis in various cancer cell lines. In the present study, we showed that treatment with TRAIL in combination with subtoxic concentrations of genistein sensitized U937 human leukemia cells to TRAIL-mediated apoptosis. Combined treatment with genistein and TRAIL effectively activated caspases through Bid truncation (tBid) and down-regulation of cellular caspase-8 (FLICE)-like inhibitory proteinL (
). However, the apoptotic effects of co-treatment with genistein and TRAIL were significantly inhibited by specific caspase inhibitors, which demonstrates the important role of caspases in apoptosis induced by genistein and TRAIL. Overall, our results indicate that genistein can potentiate TRAIL-induced apoptosis through down-regulation of
and up-regulation of pro-apoptotic tBid proteins.
Effect of Natural Plant Mixtures on Behavioral Profiles and Antioxidants Status in SD Rats
Seo, Bo-Young ; Kim, Min-Jung ; Kim, Hyun-Su ; Park, Hae-Ryong ; Lee, Seung-Cheol ; Park, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1208~1214
DOI : 10.3746/jkfn.2011.40.9.1208
Caffeine, a psychoactive stimulant, has been implicated in the modulation of learning and memory functions due to its action as a non-selective adenosine receptors antagonist. On the contrary, some side effects of caffeine have been reported, such as an increased energy loss and metabolic rate, decrease DNA synthesis in the spleen, and increased oxidative damage to exerted on LDL particles. Therefore, the aim of this study was to develop a safe stimulant from natural plants mixture (Aralia elata, Acori graminei Rhizoma, Chrysanthemum, Dandleion, Guarana, Shepherd's purse) that can be used as a substitute for caffeine. Thirty SD rats were divided into three groups; control group, caffeine group (15.0 mg/kg, i.p.), and natural plants mixture group (NP, 1 mL/kg, p.o.). The effect of NP extract on stimulant activity was evaluated with open-field test (OFT) and plus maze test for measurement of behavioral profiles. Plasma lipid profiles, lipid peroxidation in LDL (conjugated dienes), total antioxidant capacity (TRAP) and DNA damage in white blood, liver, and brain cells were measured. In the OFT, immobility time was increased significantly by acute (once) and chronic (3 weeks) supplementation of NP and showed a similar effect to caffeine treatment. Three weeks of caffeine treatment caused plasma lipid peroxidation and DNA damage in liver cells, whereas there were no changes in the NP group. NP group showed a higher plasma HDL cholesterol concentration compared to the caffeine group. The results indicate that the natural plants mixture had a stimulant effect without inducing oxidative stress.
Effects of Extracts of Persimmon Leaf, Buckwheat Leaf, and Chinese Matrimony Vine Leaf on Body Fat and Lipid Metabolism in Rats
Jung, Un-Ju ; Lee, Jeong-Sun ; Bok, Song-Hae ; Choi, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1215~1226
DOI : 10.3746/jkfn.2011.40.9.1215
The objective of this study was to investigate the anti-obesity and lipid-lowering effects of extracts of persimmon leaf (PWE), buckwheat leaf (BWE), and chinese matrimony vine leaf (LWE) in rats fed a high-fat diet (HFD). Male Sprague-Dawley rats (n=40) were divided into four groups: HFD (35% fat, w/w), HFD (38.5% fat, w/w) supplemented with PWE (10%, w/w), BWE (10%, w/w), and LWE (10%, w/w) groups. The epididymal, perirenal, and interscapular white adipose tissue (WAT) weights as well as plasma leptin level were lowest in the LWE group. Supplementation with PWE and BWE also tended to lower the perirenal and retroperitonal WAT weights compared to the HFD control group, and there was a significant decrease in plasma leptin concentration. Furthermore, plasma triglyceride concentration, hepatic cholesterol content, and hepatic lipid droplet accumulation were significantly lower in the PWE, BWE, and LWE groups than in the HFD group. BWE supplementation markedly lowered plasma total cholesterol concentration, although there were no significant differences in plasma HDL-cholesterol concentration and ratio of HDL-cholesterol/total cholesterol among the groups. Hepatic HMG-CoA reductase activity was significantly higher in the PWE and LWE groups than in the HFD group, and hepatic ACAT was not changed by extract supplementation. However, supplementation with PWE, BWE, and LWE significantly increased fecal acidic sterol content in rats fed a HFD. These results suggest that supplementation with PWE, BWE, and LWE may be an effective anti-obesity strategy by lowering body fat weight and improving plasma and hepatic lipid profiles in HFD-fed rats.
Immunostimulatory Effects of Traditional Doenjang
Lee, Chang-Hyun ; Youn, Young ; Song, Geun-Seoub ; Kim, Young-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1227~1234
DOI : 10.3746/jkfn.2011.40.9.1227
We investigated the immunostimulatory effects of doenjang, a famous Korean traditional food made from fermented soybean paste, on the immunohistochemical reaction in the gastrointestinal (GI) tract and immune response in mice. Male C57BL/6N mice (6 weeks-old) were divided into 4 experimental diet treatment groups and a basal diet (control) group, and fed with different diets for 4 weeks. The immunoreactive density of
lymphocytes were strongly stained in the jejunum and colon in Group III. The immunoreactivity of universal nitric oxide synthase (uNOS) was strongly stained in the myenteric plexus in the colon of all doenjang-fedgroups (I, II and III). The colonic immunoreactive density of protein kinase C-
) was strongly increased in Groups II and III, while that of stem-cell factor (c-kit) was increased in colonic mucosa of all doenjang-fedgroups (I, II and III) and especially increased in the colonic muscle layer of Group III. These morphological and immunological results indicated that the intake of doenjang could improve the mucosal immune reaction, gastrointestinal motility, blood circulation in the GI tract, and the immuneactivity of the body. These results provide experimental evidence about the health benefits of doenjang.
Anti-obesity Effects of Black Bean Chungkugjang Extract in 3T3-L1 Adipocytes and Obese Mice Induced by High Fat Diet
Jang, Young-Sun ; Jeong, Jong-Moon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1235~1243
DOI : 10.3746/jkfn.2011.40.9.1235
In this study, we investigated the antioxidative activity (scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and superoxide anion radical) and anti-obesity effects of black bean chungkugjang extract (BBCE). DPPH free radical-scavenging activity and superoxide anion radical-scavenging activity (
value) of BBCE were
ppm, respectively. The anti-obesity effects of BBCE were investigated by measuring Oil Red O staining in 3T3-L1 adipocytes. BBCE reduced the content of Oil Red O dye in 3T3-L1 adipocytes. We also examined the effects of BBCE on adiposity, serum lipid, and leptin levels in obese mice fed a high-fat diet. Mice were fed the BBCE experimental diets for 7 weeks, after which they were sacrificed. ICR male mice were randomly divided into three groups, one normal diet group (ND group) and two high fat diet groups with or without BBCE supplementation (HFD group and HFD-BBCE group). The results showed that weight gain and the food efficiency ratio significantly decreased upon addition of BBCE compared to those of the HFD group. Further, white adipose tissue weights of epididymal, mesenteric, and retroperitoneal areas in the HFD-BBCE group were reduced to 34.8%, 7.1%, and 40.6%, respectively, compared to that of the HFD group. The serum levels of triglycerides, total cholesterol, LDL-cholesterol, and leptin in the HFD-BBCE group were significantly lower than those of the HFD group. Based on these results, it can be concluded that BBCE may have beneficial effects on reducing fat mass and serum lipid content.
Comparison of the Perception of Meals and Nutrition Knowledge in General and Vocational High Schools
Yun, Eun-Jung ; Chung, Hae-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1244~1255
DOI : 10.3746/jkfn.2011.40.9.1244
The purpose of this study was to compare the perception of meals and nutrition knowledge among high school students in Seoul. A survey was carried out on 548 male/female students in general and vocational high schools. The general high school students showed higher frequency of breakfast than the vocational high school students (p<0.001). As for the reasons for eating alone, the general high school students showed high frequency of 'busy', whereas the vocational high school students revealed high frequency of 'irregular meal times' (p<0.001). Concerning the habit of eating alone, 'irregular meal times (25.0%)', 'unbalanced diet (22.4%)', and 'instant food (16.6%)' were observed in that order (p<0.01). The percentage of high school students who regarded family meals as meals eaten with every member of their family was 70.6% (p<0.05). The percentage of general high school students who ate family meals was 61.8% and that of vocational high school students was 50.0% (p<0.01). When agreement with attitudes, environment, and participation in family meals was evaluated using a Likert scale (strongly agree 5 points, strongly disagree 1 point), the general high school students showed a higher level of agreement than the vocational high school students, and the results showed a significantly higher level of agreement as the frequency of family meals increased. Likewise, the groups who scored a higher level of nutrition knowledge had positive attitudes, environment, and participation in family meals with significant differences.
Determination of Positional Fatty Acid and Triacylglycerol Compositions of Selected Infant Formulas
Son, Jeoung-Mae ; Lee, Jeung-Hee ; Hong, Soon-Taek ; Lee, Kyung-Su ; Park, Hye-Kyung ; Kwon, Kwang-Il ; Lee, Ki-Teak ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1256~1264
DOI : 10.3746/jkfn.2011.40.9.1256
Infant formula is one of the main nutritional sources for infants. In this study, the fatty acid compositions of Korean (domestic, n=8) and foreign infant formulas (n=3) were analyzed. Crude fats were extracted using the Folch method, and fatty acid compositions (total and positional) were analyzed by gas chromatography. In the fatty acid compositions of infant formulas, oleic (19.88~44.64%), palmitic (7.59~21.65%) and linoleic acids (16.72~25.87%) were the major fatty acids. Domestic infant formula products contained 35.94~56.55% total saturated fatty acid content, whereas that of foreign infant formula ranged from 34.40~42.88%. The content of monounsaturated fatty acids ranged from 20.23~44.99% in domestic products and 34.11~45.07% in foreign products. In addition, 0.17~2.57% arachidonic acid/docosahexaenoic acid and 10~13% linoleic acid/linolenic acid were detected in the analyzed products (domestic and foreign products). A small amount of trans fatty acids (0.25~1.69%) were found. In sn-2 position analysis, palmitic acids (1.84~38.74%) were detected in the analyzed formulas. Further, typical triacylglycerols in human milk, including 1,3-di-monounsaturated-2-saturated triacylglycerol, were not detected in the analyzed formulas.
Changes in Chemical Composition of Rough Rice (Oryza sativa L.) according to Germination Period
Kim, Hyun-Young ; Hwang, In-Guk ; Kim, Tae-Myoung ; Park, Dong-Sik ; Kim, Jae-Hyun ; Kim, Dae-Joong ; Lee, Youn-Ri ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1265~1270
DOI : 10.3746/jkfn.2011.40.9.1265
We evaluated changes in the chemical composition of rough rice (Oryza sativa L.) according to germination period. Rough rice was germinated at
for 8 days. Crude protein content increased from 71.67 mg/g in raw rough rice to 85.20 mg/g after 8 days of germination. Crude lipid content increased from 2.19% to 3.58% (p<0.05), whereas crude ash was not significantly changed. Phytic acid content decreased from 6.25 mg/g in raw rough rice to 1.54 mg/g after 8 days of germination. Free fatty acid content increased from 0.17% to 0.32% during 8 days of germination. Major fatty acids were palmitic, oleic, and linoleic acids, and total fatty acid content increased up to 95%. Vitamin E and
-oryzanol contents in raw rough rice were 2.94 mg/100 g and 6.47 mg/g, respectively, increased to 5.55 mg/100 g and 8.16 mg/g after 4 days of germination, and then decreased afterward. These results indicate that the optimum germination period of rough rice for increasing functional components may be 3~4 days.
Food Components of Different Parts of Cheonnyuncho (Opuntia humifusa) Harvested from Yeosu, Jeonnam in Korea
Jung, Bok-Mi ; Han, Kyung-Ah ; Shin, Tai-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1271~1278
DOI : 10.3746/jkfn.2011.40.9.1271
This study was carried out to investigate the food components of the fruit, cladodes, and flowers of freezedried Cheonnyuncho harvested from Yeosu, Jeonnam in Korea. The major components of freeze-dried Cheonnyuncho in proximate composition were carbohydrates and crude ash. Ca, K, and Mg were the predominant minerals in Cheonnyuncho. Calcium content was higher in the fruit and cladodes than in the flowers. Two major amino acids, glutamic acid and aspartic acid, made up over 25% of the total amino acids in Cheonnyuncho. Palmitic acid and stearic acid were most abundant out of all the saturated fatty acids in Cheonnyuncho. The saturated fatty acid content of the fruit was higher than that of the flowers and cladodes. The major unsaturated fatty acid of Cheonnyuncho was oleic acid. The cladodes contained unusually high amounts of linoleic acid compared to the fruit and flowers. The major free sugar in the fruit was sucrose, whereas that of the cladodes and flowers was fructose. The total free sugar content was the highest in fruit, followed by cladodes. The most abundant organic acid in the fruits and cladodes was malic acid, while that of the flowers was citric acid. Vitamin A concentration was highest in the flowers whereas vitamin C concentration was highest in the fruit.
Gelatinization Properties of Crude Starches Prepared from Acorns Harvested in Various Countries
Yang, Kee-Heun ; You, Bo-Ram ; Kim, Hyo-Jin ; Lee, Ji-Yeon ; Kim, Min-Ji ; Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1279~1284
DOI : 10.3746/jkfn.2011.40.9.1279
Gelatinization properties of crude starches from acorns harvested in various countries (domestic (KAS), Chinese (CAS), and North Korea (NAS)) were analyzed, especially blue value, amylose contents, amylogram, particle size, and SEM (scanning electron microscope). Amylose contents of NAS, KAS, and CAS were 33.65%, 32.00%, and 30.48%, respectively, and a similar tendency was observed in blue value. According to amylogram, initial paste temperature was
for NAS and CAS and
for KAS, whereas peak viscosity was 580 BU for KAS and NAS and 570 BU for CAS. The cooling viscosity and setback of NAS and CAS were higher than those of KAS. The average particle size was 23.17 microns for KAS, 23.53 microns for CAS, and 82.14 microns for NAS; particle size ranging from 5~40 microns was highly distributed in KAS (68.9%) and CAS (73.8%), whereas 57.1% distribution was observed for 5~40 microns and 27.2% for >80 microns in NAS. Gelatinization ranges of SEM photography of CAS and NAS showed a more swollen, extremely disintegrated, and folded structure than that of KAS. From these results, gelatinization properties, especially viscosity, setback of amylogram, particle size, and SEM photography, differed according to the country.
Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders
Kim, Hyun-Sun ; Lee, Chi-Ho ; Oh, Jae-Wook ; Lee, Jeong-Hoon ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1285~1291
DOI : 10.3746/jkfn.2011.40.9.1285
This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.
Effect of Sword Bean Chunggukjang Addition on Quality of Kochujang
Chang, Moon-Ik ; Kim, Jae-Young ; Kim, Seong-Jo ; Baek, Seung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1292~1299
DOI : 10.3746/jkfn.2011.40.9.1292
This research aimed to determine the quality characteristics of kochujang made of sword bean chunggukjang. The effects of chunggukjang addition were compared in products fermented for 90 days. During the fermentation period of kochujang, sword bean chunggukjang was added at 0, 2, 5, 8, and 10%. The moisture content ranged from 40.24 to 42.83% (w/w). After 90 days of fermentation, sodium chloride was at around 10.2 to 10.3%, which was not much different from that of control kochujang (SBC 0) before and after fermentation. The color values were not significantly different between SBC kochujang and traditional kochujang. The microbial counts in 0, 2, 5, 8, and 10% SBC kochujang fermented for 90 days were around
CFU/g for aerobic viable cells,
CFU/g for yeast, and
CFU/g for Bacillus cereus. Sensory evaluation of kochujang showed that the comprehensive preference was 5.40, 5.15, 6.30, 6.10, and 6.95, respectively, for SBC 0, 2, 5, 8, and 10%. In conclusion, the quality difference between SBC and traditional kochujang was not significant, and sensory evaluation of kochujang showed that SBC 10% received the highest score.
Effects of Enzyme Treatment in Steeping Process on Physicochemical Properties of Wet-Milled Rice Flour
Kim, Rae-Young ; Park, Jae-Hee ; Kim, Chang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1300~1306
DOI : 10.3746/jkfn.2011.40.9.1300
This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than
. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.
Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)
Han, In-Jun ; Song, Beom-Seok ; Lee, Ju-Woon ; Kim, Jae-Hun ; Choi, Kap-Sung ; Park, Jeong-Ro ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1307~1313
DOI : 10.3746/jkfn.2011.40.9.1307
This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of
(in ice), and
(in dry ice) at a dose of 10 kGy, and then autoclaved at
for 15 min for comparison. pH and Hunter's color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.
Optimization of Vacuum Drying Conditions for a Steamed (Pumpkin-) Sweet Potato Slab by Response Surface Methodology
Shin, Mi-Young ; Youn, Kwang-Sup ; Lee, Su-Won ; Moon, Hye-Kyung ; Lee, Won-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1314~1320
DOI : 10.3746/jkfn.2011.40.9.1314
Vacuum drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience and preference as snack. Steamed sweet potato was dried from 30 to
for 12 hr, after which moisture contents, colors, and taste were evaluated. The lowest moisture content was 0.22% upon vacuum drying at
for 12 hr. Lightness decreased while other color values (a, b and
) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 98.7~268.11 mg/g and
, respectively. Sensory score of the sample was the highest when dried at
for 6 hr. The optimum drying conditions were predicted to be
and 5.1~7.1 hr by response surface methodology.
Purification and Characterization of an Invertase Produced with Saccharomyces cerevisiae JS59 Isolated from Home-made Wine
Yoo, Ji-Soo ; Paik, Hyun-Dong ; Kim, Soo-Young ; Lee, Si-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1321~1327
DOI : 10.3746/jkfn.2011.40.9.1321
The microorganism producing an invertase (E.C. 22.214.171.124) was isolated from wine and tentatively identified as Saccharomyces cerevisiae by cellular fatty acid analysis. The invertase was purified to homogeneity by ammonium sulfate precipitant, dialysis, ion-exchange chromatography on DEAE-Sephadex A-50, and gel chromatography on Sephadex G-200 from the culture supernatant of Saccharomyces cerevisiae JS59. The specific activity and the purification fold of the purified invertase were 7620.9 unit/mg protein and 13.9, respectively. The molecular weight of the purified invertase was estimated to be 38.5 kDa by SDS-PAGE. The optimum pH and temperature for the invertase activity were pH 5 and
, respectively. The invertase activity was relatively stable at pH 4~6 and temperature
. The activity of invertase was inhibited by
, but on the contrary, activated by
. Michaelis constant (
) for invertase reaction in sucrose solution was 11.5 mM. TLC analysis of the products produced in sucrose solution during invertase reaction showed the progressive presence of glucose and fructose in accordance with sucrose hydrolysis.
Changes in Antioxidant Activity of Duck Egg after Pressurized Soaking in Green Tea Extract
Choi, Young-Min ; Lee, Seon-Mi ; Hwang, In-Guk ; Jeong, Heon-Sang ; Lee, Jun-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1328~1332
DOI : 10.3746/jkfn.2011.40.9.1328
This study was carried out to investigate changes in epigallocatechin gallate (EGCG) contents and antioxidant activity of duck egg after pressurized soaking in green tea extract. The duck eggs were soaked in different concentrations of green tea extract (10~30%) and subjected to pressures of 0.1~5.0 MPa for 30 min at ambient temperature in a lab model high-pressure rig. After pressured treatment at 5.0 MPa in 30% green tea extract, EGCG content of duck egg white (20 mg/100 g) markedly increased compared to that of untreated sample (0.17 mg/100 g). Moreover, the antioxidant, hepato-protective, and cellular antioxidant activities of duck egg white after pressured treatment at 5 MPa in 30% green tea extract were all higher than those of untreated sample. Our results could have a direct impact on duck egg consumption by increasing consumer awareness of the health benefits of duck eggs.
Immunomodulatory and Anti-Inflammatory Activity of Mulberry (Morus alba) Leaves Fermented with Hericium erinaceum Mycelium by Solid-State Culture
Kim, Hoon ; Jeong, Jae-Hyun ; Shin, Ji-Young ; Kim, Dong-Goo ; Yu, Kwang-Won ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1333~1339
DOI : 10.3746/jkfn.2011.40.9.1333
After mulberry (Morus alba) leaves were fermented with Hericium erinaceum mycelium by solid-state culture to enhance physiological activity, fermented mulberry leaves (MA-HE) was extracted by hot-water (MA-HEHW) and ethanol (MA-HE-E). MA-HE-HW showed enhanced mitogenic and intestinal immune system modulating activities (1.41 and 1.52 fold of saline control, respectively) compared to hot-water extracts of non-fermented mulberry leaves (MA-HW) and H. erinaceum mycelium (HE-HW) at
/mL. Meanwhile, when we tested the inhibitory effects of extracts on nitric oxide (NO), tumor necrosis factor (TNF)-
, and interleukin (IL)-
and IL-6 production, MA-HE-E significantly inhibited these pro-inflammatory mediators in LPS-stimulated RAW 264.7 cells (45.1, 41.3, 70.2, and 55.7% inhibition of LPS control at
/mL). In addition, MA-HE-HW and MA-HE-E did not show any cytotoxicity on RAW 264.7 cells at
/mL whereas HE-E and MA-E indicated cytotoxicity (80.1 and 30.7% cell viability of saline control). These results suggest that mulberry leaves fermented with H. erinaceum by solid-state culture might have enhanced immunomodulatory and anti-inflammatory effects compared to non-fermented mulberry leaves, resulting in ingredients biotransformed for fermentation with H. erinaceum mycelium.
Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region
Hwang, In-Guk ; Kim, Ha-Yun ; Lee, Jun-Soo ; Kim, Haeng-Ran ; Cho, Myeoung-Cheoul ; Ko, In-Bae ; Yoo, Seon-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1340~1346
DOI : 10.3746/jkfn.2011.40.9.1340
This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.
Preparation and Characteristics of Steak Sauces Containing Sweet and Soft Persimmons
Lee, Dong-Won ; Lee, Seung-Cheol ; Cho, Jong-Lak ; Kim, Jeong-Mok ;
Journal of the Korean Society of Food Science and Nutrition, volume 40, issue 9, 2011, Pages 1347~1352
DOI : 10.3746/jkfn.2011.40.9.1347
Steak sauces containing Korean persimmon were prepared and characteristics were evaluated. SOP (steak sauce containing soft persimmon), SOPP (steak sauce containing soft persimmon powder), and SWP (steak sauce containing sweet persimmon extract) with 5, 10, and 15% persimmon weight per sauce weight were prepared by a common formula. Antioxidant activity was determined by DPPH and ABTS radical scavenging activity, and sweetness of the sauces increased with increasing persimmon content. DPPH radical scavenging activities for SWP with persimmon content of 5 and 15% were
, respectively. ABTS radical scavenging activities of SWP with persimmon content of 5 and 15% were
, respectively. With addition of persimmon, yellowness (b) and redness (a) increased. In overall acceptance of sensory evaluation, 5% SWP showed a relatively high score.