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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 41, Issue 12 - Dec 2012
Volume 41, Issue 11 - Nov 2012
Volume 41, Issue 10 - Oct 2012
Volume 41, Issue 9 - Sep 2012
Volume 41, Issue 8 - Aug 2012
Volume 41, Issue 7 - Jul 2012
Volume 41, Issue 6 - Jun 2012
Volume 41, Issue 5 - May 2012
Volume 41, Issue 4 - Apr 2012
Volume 41, Issue 3 - Mar 2012
Volume 41, Issue 2 - Feb 2012
Volume 41, Issue 1 - Jan 2012
Selecting the target year
Physiological Activities of Korean Traditional Soybean-Fermented Royal Court Soy Sauces, Gungjungjang
Lee, Nam-Keun ; Ryu, Young-Jun ; Yeo, In-Cheol ; Kwon, Ki-Ok ; Suh, Eun-Mee ; Hahm, Young-Tae ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 149~155
DOI : 10.3746/jkfn.2012.41.2.149
In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be
mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces.
-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from
%, respectively. However,
-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%
1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.
Antioxidant and Whitening Activities of Various Cultivars of Korean Unripe Peaches (Prunus persica L. Batsch)
Kim, Kyoung-Hee ; Kim, Da-Mi ; Yu, Sung-Ryul ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 156~160
DOI : 10.3746/jkfn.2012.41.2.156
This study was carried out to investigate the biological activities, including the total polyphenolic contents, antioxidant activities, and tyrosinase inhibition activities, of various cultivars of unripe peaches (Prunus persica L. Batsch). The results indicate that the total polyphenolic content (gallic acid equivalent mg/g) was the highest in Yumefuji among six-cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, and Hong Bak) of unripe peaches, whereas it was the lowest in Madoka. Antioxidant effects of unripe peaches were determined in three different in vitro bioassays measuring DPPH radical scavenging, ABTS radical scavenging, and reducing power activity. In the results, antioxidant activity was also higher in Yumefuji than other cultivars. Tyrosinase inhibition activity ranged from 4.65% to 8.58%, and Hong Bak displayed the highest tyrosinase inhibition activity, although the difference was not significant. This study will provide information on antioxidant and tyrosinase inhibition activities for the development of natural compounds as functional cosmetics.
Anti-Obesity Effect of Ethyl Acetate Extracts from Agrimonia pilosa Ledeb. in 3T3-L1 Preadipocytes
Lee, Jung-A ; Ahn, Eun-Kyung ; Hong, Seong-Su ; Oh, Joa-Sub ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 161~167
DOI : 10.3746/jkfn.2012.41.2.161
To evaluate the anti-obesity effect of Agrimonia pilosa L., this study investigated that ethyl acetate extract from A. pilosa L. (EAAP) suppresses lipid accumulation and inhibits expression of adipogenic marker genes, such as peroxisome proliferator activated receptor
), CCAAT-enhancer-binding protein
), glucose transporter 4 (GLUT4), and adiponectin in 3T3-L1 preadipocytes. We demonstrated that EAAP inhibited adipocyte differentiation and expression of PPAR
mRNA levels in a dose-dependent manner. In addition, EAAP reduced the PPAR
transcriptional activity stimulated by rosiglitazone in HEK 293T cells and decreased the expression of GLUT4 and adiponectin in 3T3-L1 cells. These results suggest that EAAP inhibits preadipocyte differentiation and adipogenesis by blocking of PPAR
gene expression in 3T3-L1 cells.
Antithrombotic Effect and Antiplatelet Activity of Polygonum cuspidatum Extract
Yang, Won-Kyung ; Sung, Yoon-Young ; Kim, Ho-Kyoung ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 168~173
DOI : 10.3746/jkfn.2012.41.2.168
We performed this study to develop antithrombotic agents from oriental medicine herb extracts. Polygonum cuspidatum has been traditionally used as an edible medical resources for the treatment of cancer, pyodermatitis, hepatitis, cystitis, and inflammation. However, the effects of Polygonum cuspidatum on thrombosis and platelet activation are not precisely understood. The antithrombotic and antiplatelet activities of Polygonum cuspidatum were investigated by assessing the effect of a 70% ethanol extract of Polygonum cuspidatum on blood coagulation, fibrinolysis, and platelet aggregation. Polygonum cuspidatum showed effective fibrinolytic activity at 10 mg/mL. Polygonum cuspidatum also inhibited adenosine diphosphate induced platelet aggregation. Furthermore, evaluation of anticoagulant activity showed that an extract of Polygonum cuspidatum prolonged coagulation time via activated partial thromboplastin time (APTT). Our results show that Polygonum cuspidatum can be a potential candidate for antiplatelet activity as well as a fibrinolytic agent.
Isoflavonoid Contents, Antibacterial Activities, and Physiological Activities of Cheonggukjang Made from Sword Bean
Kim, Un-Sung ; Kim, Jae-Young ; Kim, Seong-Jo ; Moon, Kwang-Hyun ; Baek, Seung-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 174~181
DOI : 10.3746/jkfn.2012.41.2.174
This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC
Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies
Joo, Shin-Youn ; Choi, Hae-Yeon ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 182~191
DOI : 10.3746/jkfn.2012.41.2.182
Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein (
%) compared to control (
%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.
The Aqueous Extract of Rubus coreanus Miquel Improves Scopolamine-Induced Memory Impairment in ICR Mice
Choi, Mi-Ran ; Lee, Min-Young ; Hong, Ji-Eun ; Lee, Jae-Yong ; Chun, Jang-Woo ; Kim, Tae-Hwan ; Shin, Hyun-Kyung ; Kim, Eun-Ji ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 192~196
DOI : 10.3746/jkfn.2012.41.2.192
In the present study, we examined the effect of the aqueous extract of Rubus coreanus Miquel (RCM-Ex) on scopolamine-induced memory impairment in male ICR mice. Mice were fed the diet containing 100 mg/kg body weight/day of RCM-Ex for 4 weeks. To induce amnesia, scopolamine (an antagonist of muscarinic acetylcholine receptor, 1 mg/kg of body weight) was intraperitoneally injected into mice 30 min before starting the behavior tests. RCM-Ex reversed scopolamine-induced memory impairments in mice as evidence by the passive avoidance test and Morris water maze test. In addition, acetylcholineasterase activities were decreased in the brains of mice treated with RCM-Ex. These results suggest that RCM-Ex may be an effective agent for the prevention of the memory impairment induced by cholinergic dysfunction.
Effect of Ethanol Extracts of Youngia denticulata and Youngia sonchifolia on the Serum and Hepatic Lipids and Activities of Ethanol Metabolizing Enzymes in Acute Ethanol-Treated Rats
Son, Jin-Chang ; Kim, Sung-Hwan ; Lee, Sang-Il ; Lee, Ye-Kyung ; Kim, Soon-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 197~204
DOI : 10.3746/jkfn.2012.41.2.197
This study examined the protective effects of an ethanol extract of Youngia denticulata leaf (YDL) and Youngia denticulata root (YDR), and Youngia sonchifolia leaf (YSL) and Youngia sonchifolia root (YSR) on acute ethanol-intoxicated rat. The rats were pretreated with an ethanol extract of YDL, YDR, YSL and YSR for 4 weeks before being exposed to ethanol (5 g ethanol, po/kg BW). The biochemical indices (hepatic alcohol metabolic enzymes and serum ALT activities, and hepatic and serum lipid profiles) were examined to evaluate the protective effects. The hepatic ADH activities in all experimental groups were not changed significantly by acute ethanol after a pretreatment with the YS and YD ethanol extracts. In contrast, the ALDH activity in EC (ethanol control) was higher than that of NC (normal control); these activities in the YDL and YSL groups were significantly higher than that of the EC group. On the other hand, acute ethanol exposure resulted in a significant increase in the serum TG, total cholesterol, LDL-cholesterol, hepatic TG, total lipid and cholesterol levels, and serum ALT activity, and a decrease in the serum HDL-cholesterol. A pretreatment with the YS and YD ethanol extracts dramatically attenuated these adverse effects. In particular, the YDL pretreatment markedly suppressed the ethanol-induced increase in the serum and hepatic TG and total cholesterol levels. Furthermore, serum ethanol was decreased by a pretreatment with YSL, YSR, YDL, or YDR. Overall, YD and YS ethanol extracts attenuate acute ethanol-induced hyperlipidemia and fatty liver significantly. Nevertheless, further study will be needed.
Prevalence of Metabolic Syndrome and Assessment of Food·Nutrient Intakes among Adult Visitors of a Public Health Center in Korea
Jeong, Won-Hoon ; Jin, Bok-Hee ; Hwang, Eun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 205~212
DOI : 10.3746/jkfn.2012.41.2.205
This study was performed to investigate the prevalence of metabolic syndrome (MS) and assess nutrient intake levels for the purpose of improving MS risk factors. The participants in this study were 512 adults consisting of 271 men and 241 women aged 30 and over, who visited a public health center for a medical check up. The diagnosis of MS subjects was adapted from the NCEP-ATPIII guidelines and the WHO Asia-Pacific Area criteria for obesity. The MS group was defined as subjects displaying three or more risk factors, and the non MS group was defined as those displaying two or less risk factors. A dietary survey was conducted using the 24-hour recall method. The number of subjects displaying MS syndrome factors was 158 (30.9%), broken down into, 89 men and 69 women. Regarding risk factors in the MS group, the prevalence of waist circumference was 40.5%, hypertension 34.2%, hyperglycemia 31.0%, low HDL-cholesterol 24.7%, and hypertriglycemia 19.6%. BMI, sistolic blood pressure, blood glocose, blood triglyceride, and blood HCL-cholesterol of the MS group were significantly higher compared to the non MS group. Male subjects in the MS group reported high intakes of cereals, sugar, fruits, meat and poultry, oil and fats, and beverages and total food intake was significantly higher compared to the non MS group. Women in the MS group reported high intakes of meat and poultry, milk and dairy products, beverages, and seasonings, and total food intake was higher compared to the non MS group. Dietary diversity score (DDS) was 3.82~4.04, which was not significant among the groups. In men, dietary variety score (DVS) was 16.3 in the MS group and 19.4 in the non MS group, whereas in women, the DVS was 15.2 in the non MS group and 17.0 in the MS group. In GMVDF pattern, 11111 pattern was 30.7%, followed by 01111 for men and 11101 for women. Calorie, fat, and cholesterol intakes in men as well as, calorie, fat, and folate intakes in women in the MS group were higher compared to the non MS group. Intakes of protein, P, Fe, Na, vitamin
, niacin, vitamin E, and Zn were higher than the KDRIs. On the other hand, intakes of Ca, K, fiber, vitamin
, and vitamin C were below the KDRIs. Intakes of lipids, animal food, Na, and cholesterol in the MS group were higher compared to the non MS group, whereas intake of dietary fiber was lower. Our results indicate that continuous, systematic nutritional education program must implemented to reduce the risk factors associated with MS.
Development of Children Food Safety Education Program for 4th and 5th Grade Elementary School Students in Daegu and Evaluation of Its Effects
Kim, Jung-Mi ; Lee, Nan-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 213~220
DOI : 10.3746/jkfn.2012.41.2.213
This study was conducted on 4th and 5th grade elementary school students in Daegu, Korea for the purpose of promoting health and proper dietary habits. A children food safety education program was developed and its effects evaluated on 4th and 5th graders (3,932 students for 4th year, 4,438 students for 5th year) at 46 elementary schools, which were under the jurisdiction of the four educational bureaus of Daegu city. Education was conducted in accordance with an education design plan, of which there were two goals, including know the contents of 'special act on children's dietary life safety management' and 'practice proper hand-washing'. 'Special act on children's dietary life safety management' was explained, and the education curriculum included proper hand-washing for prevention of food poisoning, quality certification mark on children's favorite foods, harmful foods such as unsanitary and adulterated foods, and green food zone. Flash songs, PowerPoint, 'glitter burger' notice note, and banner were used as education media. It was found that the awareness level of items related to 'special act on children's dietary life safety management' increased significantly after education (p<0.001). 'Necessity of nutrition education and children's food safety' also increased significantly (p<0.05) after education. Lastly, children answered that they washed their hands more often after education (62.9%) than before (60.7%).
Composition and Physicochemical Properties of Unripe Korean Peaches According to Cultivars
Kim, Da-Mi ; Kim, Kyung-Hee ; Choi, In-Ja ; Yook, Hong-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 221~226
DOI : 10.3746/jkfn.2012.41.2.221
For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.
Quality Characteristics of Tomato Jam Added with Fructo-oligosaccharide
Na, Yeon-Mi ; Lee, Young-Ju ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 227~232
DOI : 10.3746/jkfn.2012.41.2.227
Quality characteristics of tomato jam added with 15, 25, 35 and 50% fructo-oligosaccharide substituted for sucrose were evaluated. As the amount of fructo-oligosaccharide increased, the moisture content and total titratable acidity of tomato jam increased, whereas pH and spreadness decreased. In the results of color and texture analysis, lightness (
), redness (
) and yellowness (
) in addition to adhesiveness and resilience increased when fructo-oligosaccharide was added up to 50% of the total tomato weight. In the sensory evaluation, values of flavor, transparency, sweetness, and off-flavor decreased as fructo-oligosaccharide content increased, whereas tomato flavor, sourness and stickiness increased. Overall acceptance of tomato jam added with 25~35% fructo-oligosaccharide was the highest among all of the samples.
Quality Characteristics of Sponge Cake with Omija Powder
Lee, Young-Ju ; Lee, Hyun-Ju ; Kim, Young-Suk ; Ahn, Chang-Bum ; Shim, Sun-Yup ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 233~238
DOI : 10.3746/jkfn.2012.41.2.233
We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.
Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions
Im, Seok-Soon ; Jun, Mi-Ra ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 239~245
DOI : 10.3746/jkfn.2012.41.2.239
This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.
Quality Characteristics of Frozen Aster scaber according to Various Blanching Treatment Conditions
Lee, Hye-Ok ; Kim, Ji-Young ; Kim, Gun-Hee ; Kim, Byeong-Sam ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 246~253
DOI : 10.3746/jkfn.2012.41.2.246
In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at
for 3 min to be the most highly preferred (p<0.05).
Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation
Mo, Hye-Won ; Jeong, Ji-Suk ; Choi, Sang-Won ; Choi, Kyoung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 254~260
DOI : 10.3746/jkfn.2012.41.2.254
This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at
. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to
with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.
Antimicrobial Activities of Medicinal Herb Extracts
Chang, Hyung-Soo ; Choi, Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 261~269
DOI : 10.3746/jkfn.2012.41.2.261
In this study, 18 kinds of Korean medicinal herb extracts were examined for anti-microbial activities against pathogenic microorganisms. The methanol (MeOH) extracts from Schizandra chinensis, Rhus javanica and Caesalpinia sappan exhibited antimicrobial activities against most pathogenic microorganisms at concentrations of 5 mg/mL, whereas the other 15 extracts exhibited anti-microbial activities at concentrations of 30 mg/mL. The minimum concentration at which Schizandra chinensis extracts inhibited for S. epidermidis and Bor. bronchiseptica was 0.6 mg/mL. The MeOH extracts from Schizandra chinensis, Caesalpinia sappan, Rhus javanica and Seutellaria baicalensis which had higher anti-microbial activities were subsequently fractionated using 5 different solvents, and further screened for anti-microbial activities. The inhibitory effects of ethyl acetate (EtOAc) extracts on microbial growth were greater compared to any other solvent extracts. In order to investigate the inhibitory effect of Korean medicinal herbs with high anti-microbial activities on microbial proliferation, the MeOH extracts at concentrations of 0, 100, 300 and 500 ppm were added to the media. No addition of extracts caused rapid growth of microbes after 12 hours incubation. As the concentration of extracts from Rhus javanica and Caesalpinia sappan increased, the growth-inhibiting effect on gram-positive bacteria including S. aureus, S. epidermidis, and L. monocytogenes was prominent. Rhus javanica extracts exhibited growth-inhibiting activity for gram-negative bacteria including Sal. Pullorum and Sal. Choleraesuis. The low concentration of extracts from Rhus javanica and Caesalpinia sappan exhibited the growth of Bor. bronchiseptica and E. coli serotype
. However, the higher concentration of extracts from Rhus javanica and Caesalpinia sappan exhibited a strong inhibitory effect on microbial proliferation.
Importance and Satisfaction of Human and Physical Evidence Service in Korean Restaurants for Foreigners Living in Busan according to Nationality
Lee, Kyung-A ; Lyu, Eun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 270~277
DOI : 10.3746/jkfn.2012.41.2.270
The purpose of this study was to evaluate the importance and satisfaction level foreigners place on human and physical evidence service in Korean restaurants based on nationality such as American/European, Japanese, Chinese, and Southeast Asian. The research was performed by using questionnaires conducted from August to September on 365 foreigners living in Busan. Total mean scores for the importance (3.96/5.00) and satisfaction (3.33/5.00) of Korean restaurant human and physical evidence service were significantly different (p<0.01), as the gap was -0.63. The mean scores of the gap were -1.03 for cleanliness of dining area, -1.01 for cleanliness of tableware, and -0.95 for easily understandable menu board. The mean scores of satisfaction for Southeast Asian individuals (3.77) were significantly (p<0.01) higher than those of American/European (3.40), Chinese (3.37), and Japanese (2.81). The importance and satisfaction grid showed that an easily understandable menu board and a brief description of the food or menu scored high for the importance and low for the satisfaction in American/European, Chinese, and Japanese individuals. Cleanliness of the dining area, cleanliness of tableware, cleanliness of staff appearance, kindness of employees, rapid resolution of complaints, and prompt and quick service scored high for importance and low for satisfaction in Japanese. However, Southeast Asians were satisfied with human and physical evidence service of Korean restaurants.
Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
Lee, Youn-Ri ; Woo, Koan-Sik ; Hwang, In-Guk ; Kim, Hyun-Young ; Lee, Sang-Hoon ; Lee, Jun-Soo ; Jeong, Heon-Sang ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 278~282
DOI : 10.3746/jkfn.2012.41.2.278
The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at
for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature.
value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest
value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at
at the 2 hr.
Effect of Triacsin C on LPS-induced Inflammation in 3T3-L1 Adipocytes
Park, Eun-Ju ; Spurlock, Michael ;
Journal of the Korean Society of Food Science and Nutrition, volume 41, issue 2, 2012, Pages 283~288
DOI : 10.3746/jkfn.2012.41.2.283
Triacsin C, an inhibitor of acyl-CoA synthetase, is known to have antiatherosclerotic and vasodilatory activities. The aims of this study were to evaluate the effects of triacsin C on endotoxin-induced (lipopolysaccharide, LPS) inflammation in 3T3-L1 adipocytes and also to evaluate its synergistic effect with triacsin C and resveratrol, a potent antiinflammatory agent. Exposure to LPS for 18 hr increased secretion of IL-6 into the culture medium and mRNA expression of IL-6, MCP-1, TLR and iNOS. Pretreatment of triacsin C for 2 hr suppressed IL-6 accumulation in the medium and the induction of IL-6 expression by LPS, which was more effective than resveratrol treatment. The synergistic effect of triacsin C and resveratrol was found to reduce the expression of iNOS by LPS. However, neither triacsin C nor resveratrol affected the LPS-induced expression of MCP-1, TLR or iNOS. These findings indicate that triacsin C may be a local regulator of inflammation in the adipocyte, although detailed mechanisms are needed to elucidate this through further research.